4.7 Review

Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Effects of low frequency multi-mode ultrasound and it's washing solution's interface properties on freshly cut cauliflower

Long Zhang et al.

Summary: The study found that sweep dual frequency ultrasound washing was effective in reducing surface microorganisms on freshly cut cauliflower, and the addition of specific chemicals like ZA, TS, and ET could improve bacterial reduction efficiency. Lowering the interfacial tension, viscosity, and contact angle of the washing solution could enhance ultrasound cavitation, with 0.5% ZA as a beneficial choice for quality maintenance during storage.

FOOD CHEMISTRY (2022)

Article Agriculture, Multidisciplinary

Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

Baoguo Xu et al.

Summary: The study found that low-frequency ultrasound can significantly reduce thawing time in air and water mediums. As the power level of low-frequency ultrasound increased, the thawing time decreased and drip loss increased. Ultrasound-assisted water thawing had the highest color and vitamin C retention, and less destructive effect on microstructure compared to other thawing methods.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Article Food Science & Technology

Inactivation of Listeria innocua on blueberries by novel ultrasound washing processes and their impact on quality during storage

Hongchao Zhang et al.

Summary: The study demonstrated that ultrasound combined with carvacrol and carbonated water can effectively remove bacteria from fresh produce, while maintaining the quality of blueberries. The washing processes did not affect the total phenolic and anthocyanin content of blueberries, but had a significant impact on color and texture.

FOOD CONTROL (2021)

Article Agronomy

Synergistic effects of ultraviolet light irradiation and high-oxygen modified atmosphere packaging on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots

Li Li et al.

Summary: The combination of UV-C irradiation and high-oxygen MAP had synergistic effects on maintaining physiological quality, delaying senescence, inhibiting microbial growth, alleviating lignification degree, and reducing surface whitening of fresh-cut carrots during storage.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

Article Acoustics

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Baoguo Xu et al.

Summary: The study investigated the effects of osmotic pretreatment assisted by ultrasound in different frequency modes on moisture migration and quality characteristics of strawberry slices during vacuum freeze-drying. Results showed that dual-frequency ultrasound significantly reduced drying time and the SeDM mode was most effective in improving the quality of dried strawberry products.

ULTRASONICS SONOCHEMISTRY (2021)

Article Chemistry, Applied

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

Baoguo Xu et al.

Summary: Ultrasound can effectively modify gelatinized waxy corn starch, with dual-frequency ultrasound resulting in better degradation. The degradation induced by ultrasound mainly affects the molecular weight and branching structure of GWCS.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Novel assisted/unassisted ultrasound treatment: Effect on respiration rate, ethylene production, enzymes activity, volatile composition, and odor of cherry tomato

Abdullateef Taiye Mustapha et al.

Summary: The study evaluated the effect of multifrequency ultrasound treatments on cherry tomatoes, showing slight enhancements in enzyme activities and inhibition of ethylene production and respiration rate. The results indicated that treatment with 20/40 kHz ultrasound and aqueous ozone for 10 minutes maintained volatile compounds, and certain compounds were identified as active aroma contributors. E-nose analysis highlighted alcohol, terpenes, and aromatic compounds as core indicators, while PCA showed processing methods influenced flavor indexes. Overall, the ultrasound and ozone treatment was deemed the most effective without negative effects on the tomatoes.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation

Yosra Ben-Fadhel et al.

Summary: Combining antimicrobial nanoemulsion with gamma-irradiation using Ca-Cas as the encapsulation matrix can effectively extend the shelf-life of carrots and maintain their quality.

FOOD PACKAGING AND SHELF LIFE (2021)

Review Food Science & Technology

Biomarkers associated with quality and safety of fresh-cut produce

Aniket Satish More et al.

FOOD BIOSCIENCE (2020)

Article Food Science & Technology

Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato

Abdullateef Taiye Mustapha et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Review Acoustics

Emergence and era of ultrasonic's in fruit juice preservation: A review

Rupali Dolas et al.

ULTRASONICS SONOCHEMISTRY (2019)

Article Food Science & Technology

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

R. A. H. Timmermans et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

Article Food Science & Technology

Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage

Seyed Mohammad Bagher Hashemi

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

Charles Nkufi Tango et al.

FOOD MICROBIOLOGY (2017)

Article Food Science & Technology

Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp enterica on strawberries

Denes Kaic Alves do Rosario et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

Article Food Science & Technology

Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)

Sabeera Muzaffar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Food Science & Technology

Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry

Adil Gani et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Acoustics

Optimization of postharvest ultrasonic treatment of kiwifruit using RSM

K. Vivek et al.

ULTRASONICS SONOCHEMISTRY (2016)

Article Food Science & Technology

Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality

Jackline Freitas Brilhante de Sao Jose et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Agronomy

Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes

C. Fagundes et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)

Review Food Science & Technology

Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables - A review

M. Oliveira et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Review Food Science & Technology

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

Min Zhang et al.

FOOD REVIEWS INTERNATIONAL (2015)

Review Food Science & Technology

Decontamination by ultrasound application in fresh fruits and vegetables

Jackline Freitas Brilhante de Sao Jose et al.

FOOD CONTROL (2014)

Article Food Science & Technology

Impact of non-thermal technologies and sanitizer solutions on microbial load reduction and quality factor retention of frozen red bell peppers

Elisabete M. C. Alexandre et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Article Food Science & Technology

Fresh fruits and vegetables-An overview on applied methodologies to improve its quality and safety

B. Ramos et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Article Food Science & Technology

Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots

Hun-Gu Sagong et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Review Food Science & Technology

Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

Seda Ersus Bilek et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Food Science & Technology

Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

Angeliki Birmpa et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Biochemistry & Molecular Biology

EFFECTS OF ULTRASONIC TREATMENT ON PERICARP BROWNING OF POSTHARVEST LITCHI FRUIT

Yulong Chen et al.

JOURNAL OF FOOD BIOCHEMISTRY (2012)

Article Engineering, Chemical

Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries

Elisabete M. C. Alexandre et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Food Science & Technology

Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit

Zhenfeng Yang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)

Article Food Science & Technology

EFFECT OF 6-BENZYLAMINOPURINE COMBINED WITH ULTRASOUND AS PRE-TREATMENT ON QUALITY AND ENZYME ACTIVITY OF GREEN ASPARAGUS

Yunxiao Wei et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)

Article Agronomy

Optimization of postharvest ultrasonic treatment of strawberry fruit

Shifeng Cao et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2010)