Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes

Pagnossa, Jorge Pamplona; Rocchetti, Gabriele; Ribeiro, Ana Cristina; Píccoli, Roberta Hilsdorf; Lucini, Luigi

doi:10.1016/j.cofs.2019.10.006

Cited by 38 publications

(28 citation statements)

References 41 publications

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“…However, the inactivation level depends on the food matrix and the ultrasonication conditions (frequency, power, time). The inhibitory effect of ultrasonication alone and in combination with other techniques was reported in the current literature (Fan et al, 2019;Wang and Fan, 2019;Pagnossa et al, 2020;Yu et al, 2020).…”

Section: Influence Of the Fermented With The Luhs210 Strain And Ultramentioning

confidence: 79%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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Section: Influence Of the Fermented With The Luhs210 Strain And Ultramentioning

confidence: 79%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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“…Contamination of juices and other beverages with yeasts can cause undesirable fermentations, quality alteration and even posed a potential food safety risk [3] . The US technology at low frequencies has been identified as a disinfection strategy causing cell membranes damage due to the cavitation phenomenon [34] . In the present study, US frequency of 20 kHz was the most powerful treatment towards S. cerevisiae showing the highest reductions and thereby, could be considered for its decontamination in liquid media.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound assisted modulation of yeast growth and inactivation kinetics

Soro

Oliveira

O’Donnell

et al. 2021

Ultrasonics Sonochemistry

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“…To inactivate the microbial population and to affect the enzymatic activity, ultrasound has been reported that has been applied in many food products (juices, dairy products, water, meat, etc.) [129] . However, efficiency of ultrasound highly depends on the resistance level of the treated microbes / enzymes.…”

Section: Application Of Ultrasound In Various Food Processing Operatimentioning

confidence: 99%

Application of ultrasound in combination with other technologies in food processing: A review

Singla

Sit

2021

Ultrasonics Sonochemistry

193

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Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes

Cited by 38 publications

References 41 publications

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Ultrasound assisted modulation of yeast growth and inactivation kinetics

Application of ultrasound in combination with other technologies in food processing: A review

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