Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
MetadataShow full item record
Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles that generate a localized mechanical and chemical energy. This technology can be applied by water so introducing it in the washing step to obtain safe fresh or fresh-cut products could be promising. The current review provides an overview of the current knowledge and recent findings on the use of US, alone or in combination with other mild physical technologies or chemical agents, to reduce microbial loads, and to better retain their quality attributes including color and texture, as well as the content of bioactive compounds such as antioxidant, phenolic compounds, or vitamins of minimally processed fruits and vegetables. As the effects of US depends on several factors related with treatment parameters, target microorganism, and matrix characteristics, further research efforts should be directed on optimizing US processes in accordance with their further application.
Is part ofFood And Bioprocess Technology, 2019, vol. 12, num. 9, p. 1452-1471
European research projects
Showing items related by title, author, creator and subject.
Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves Collazo Cordero, Cyrelys; Noguera, Violeta; Aguiló-Aguayo, Ingrid; Abadias i Sero, Mª Isabel; Colás Medà, Pilar; Nicolau, Iolanda; Viñas Almenar, Inmaculada (Elsevier, 2019)The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for theinactivation and inhibition ofL. monocytogenesandS. entericain ready-to-eat'Iceberg lettuce'and baby spinachleaves, ...
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples Nicolau, Iolanda; Aguiló-Aguayo, Ingrid; Kramer, Bernd; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Muranyi, Peter (Elsevier, 2021-01-07)Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera gel (AV) and sodium ...
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid Collazo Cordero, Cyrelys; Lafarga, Tomás; Aguiló-Aguayo, Ingrid; Marín Sáez, Jesús; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada (Elsevier, 2018)The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli from conventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. Several ...