Ultrasounds – A Tool to Inactivate Yeast and to Extract Intracellular Protein

Kapturowska, A. U.; Stolarzewicz, I.; Chmielewska, Izabela; Białecka‐Florjańczyk, Ewa

doi:10.15193/zntj/2011/77/160-171

Cited by 6 publications

(8 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the advantages of ultrasounds, especially for analytical purposes, is their quick, precise, non-invasive action. Furthermore, they may be used in condensed and optically nontransparent systems (McClements, 1995;Kapturowska et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Drying of ultrasound pretreated apple and its selected physical properties

Nowacka

Wiktor

Śledź

et al. 2012

Journal of Food Engineering

219

153

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Drying of ultrasound pretreated apple and its selected physical properties

Nowacka

Wiktor

Śledź

et al. 2012

Journal of Food Engineering

219

153

View full text Add to dashboard Cite

“…In the same study levels of Listeria monocytogenes in milk were reduced by 5 log cfu/mL when processed with ultrasound under mild heat conditions [22]. Kapturowska, et al [23] investigated the use of sonication as an alternative method to inactivate yeast cells. Cells of Saccharomyces cerevisiae 2200 strain were sonicated in a 20 kHz horn-type sonicator.…”

Section: Microbial Inactivationmentioning

confidence: 99%

Use of ultrasound in food preservation

Ercan¹,

Soysal²

2013

View full text Add to dashboard Cite

Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.

show abstract

“…High intensity US causes physical changes to the material, including its damage, as well as the initiation of various chemical reactions, including oxidation processes. It can also be successfully used to isolate intracellular proteins, for food preservation and to inactivate or activate enzymes [50,53,[57][58][59]. Thus, this paper focuses only on the high intensity US.…”

Section: Ultrasound Treatmentmentioning

confidence: 99%

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021

View full text Add to dashboard Cite

Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

show abstract

Ultrasounds – A Tool to Inactivate Yeast and to Extract Intracellular Protein

Cited by 6 publications

References 14 publications

Drying of ultrasound pretreated apple and its selected physical properties

Drying of ultrasound pretreated apple and its selected physical properties

Use of ultrasound in food preservation

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

Contact Info

Product

Resources

About