Search Results (35)

Pasteurization is a treatment used to reduce the microbial load in beverages; however, it can affect some nutrients. The objective of this study was to evaluate the effect of using thermosonication as an alternative to pasteurization on a chickpea-based beverage. The beverage was developed with the chickpea variety ‘El Patrón’ and inoculated with a strain of Salmonella typhi at a concentration of 1.47 × 10 ⁷ CFU/ mL. The following treatment involved the application of ultrasound waves at different durations (15, 30, and 45 min) and amplitudes (50, 75, and 100%) at temperatures of 25 and 50 °C, while a control group was pasteurized. The effects of the treatments on the colour, protein digestibility, and viscosity of the product were evaluated. The effectiveness of the ultrasound treatment was greater when performed at 50 °C; the optimal thermosonication treatment is at 75% amplitude and 40 min. Additionally, higher viscosity was observed in the chickpea beverage treated with thermosonication (3500 mPa·s), while protein digestibility was increased by 5%. This ultrasound method is a viable alternative to thermal pasteurization in the preparation of chickpea-based beverages. Full article

Postbiotics, defined as non-viable microbial cells or their components that confer health benefits to the host, have emerged as promising functional ingredients for safe and shelf-stable products. This study aimed to develop postbiotic acerola juice through fermentation with Lacticaseibacillus casei NRRL B-442, followed by thermosonication (TS; 3300 W/L, 60–65 °C, 10 min) or thermal treatment (TH; 80 °C, 10 min). Both TS and TH effectively inactivated the probiotic strain while preserving key bioactive compounds. Total phenolic content ranged from 1.22 to 1.46 g/L, and ascorbic acid levels were retained between 2.36 ± 0.1 and 2.78 ± 0.1 g/L. Antioxidant activity remained stable, with ABTS values between 16,516 ± 246 and 16,689 ± 249 μmol Trolox/L, and FRAP values ranging from 2860 ± 130 to 2910 ± 160 μg Fe²⁺/mL. These parameters showed no significant degradation (p > 0.05) over 35 days of cold storage (4 °C). TS at 60 °C enhanced antibacterial activity in dialyzed samples, achieving 65% inhibition against Escherichia coli and 56% against Salmonella Typhimurium (7 log CFU/mL), outperforming TH at 80 °C (51% and 57%, respectively). The antibacterial effect remained stable during refrigerated storage, confirming thermosonication as a viable strategy for producing functional, microbiologically safe postbiotic beverages. Full article

Red beetroot (Beta vulgaris L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, including thermosonication and microwave processing, with and without additional concentration steps. The effects of these methods on heat treatment period, hydroxymethylfurfural (HMF) formation, and the physicochemical, sensorial, nutritional, and chemometric profiles of pestils were evaluated. The beetroot-based snack formulated in this study was hedonically acceptable (≥5/9) and rich in essential minerals (Ca, K, Na, P, Mg) and trace elements (Zn, Fe, Mn), as determined by inductively coupled plasma–mass spectrometry. Total antioxidant capacity (CUPRAC) ranged from 113.11 to 870.78 mg Trolox^® equivalent/100 g dry matter (DM). Total phenolic, flavonoid, and betalain contents varied between 220.6–313.8 mg gallic acid equivalent/100 g DM, 365.08–517.46 mg rutin equivalent/100 g DM, and 314.40–488.66 mg/kg, respectively. Major flavonoids identified and quantified included epicatechin, rutin, isoquercitrin, taxifolin, and quercetin, while major phenolic acids identified were chlorogenic acid, ferulic acid, caffeic acid, o-salicylic acid, p-coumaric acid, and vanillin, using liquid chromatography–electrospray tandem mass spectrometry. Reducing the soluble solids content of the pestil pulp from 40 to 20 Brix degrees, in combination with thermosonication and microwave treatments, significantly shortened the processing time by 10–67%. This approach also reduced the HMF content to the limit of quantification (LOQ). Pretreatment methods significantly (p < 0.05) affected the levels of minerals and bioactive compounds in the pestils. These findings highlight the importance of process optimization to improve overall safety and the nutritional quality of the pestil. Full article

Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (total anthocyanins concentration and total phenolic compounds), antioxidant activity and physicochemical characteristics of blackberry juice in comparison with conventional heat treatment (TT). The experiment was conducted based on the Central Composite Rotational Design, varying the amplitude (60% and 90%), temperature (64 °C and 86 °C) and time (114 s and 517 s) factors. The results showed that the amplitude and temperature factors significantly influenced (p < 0.05) the content of bioactive compounds studied, as well as the antioxidant activity and physicochemical properties, showing that the thermosonication treatment using 60% ultrasonic amplitude and 86 °C temperature provided more excellent retention and less degradation in the content of anthocyanins, phenolic compounds, antioxidant activity, and physicochemical properties (pH, acidity, total soluble solids and colour) of blackberry juice. Higher ultrasonic amplitude (90%) promoted changes in the physicochemical properties and degradation of the bioactive compounds studied and antioxidant activity. However, the limitations of this study are related to the specific matrix used, the seasonality of these fruits, the availability of raw material for processing and the limitation of large-scale ultrasonic equipment. These factors limit the expansion of these findings to other products. Overall, thermosonication can be considered a promising technique. Still, for its implementation as a possible alternative to conventional thermal methods, further studies are needed to investigate the stability of bioactive compounds and antioxidant activity of blackberry juice better. Full article

The present study aimed to evaluate the antibiofilm effect of combined sonication treatment with organic acids on polystyrene surfaces and to develop a predictive model for the inactivation of Escherichia coli biofilms. Polystyrene plates containing E. coli biofilms were subjected to sonication using different inactivation solutions (PBS, lactic acid, and acetic acid) at varying temperatures (20 °C, 40 °C, and 50 °C) and durations (2 and 5 min). The effects of temperature, treatment duration, and inactivation solution on E. coli biofilm removal were statistically significant (p < 0.05). The use of organic acids, along with increased treatment time and temperature, led to a significant reduction in viable cell counts (0.43–6.21 log CFU/mL) and optical density (0.13–0.72 at OD600) of E. coli biofilms (p < 0.05). The highest E. coli biofilm inactivation, with a reduction of 6.21 CFU/mL and 0.72 OD, was achieved by combining organic acid and thermosonication at 50 °C for 5 min. A significant positive correlation was observed between test methods based on viable cell count and optical density (OD) measurements. According to multiple linear regression analysis results, the R² values of the predictive models for biofilm inactivation, based on viable cell count and OD measurements, were 0.84 and 0.80, respectively. Due to its higher accuracy, the predictive model developed using viable cell count data is recommended for applications in the food industry and processing sectors. Full article

Dual-frequency and moderate thermosonication (TS, 300 + 300 W, 20 + 40 kHz, 25~60 °C) was employed to inactivate Pichia membranifaciens in soybean paste. The aim was to evaluate the effect of TS on the inactivation of P. membranaefaciens and on the quality of soybean paste. The Weibull model fitted the survival data of P. membranaefaciens in thermosonicated soybean paste well and a decrease of 5 log of P. membranaefaciens in soybean paste was obtained at TS_50°C, TS_55°C, TS_60°C, and T_65°C for 15.41, 7.49, 2.27, and 18.61 min. Scanning electron microscope observation revealed TS_50°C damaged the cell structure, leading to the leakage of intracellular contents. The physicochemical properties of soybean paste treated by TS were more retained than in paste treated by heat. The GC-MS analysis indicated that the flavor components had increased after TS treatment, especially at TS_50°C. In conclusion, TS can inactive P. membranaefaciens in soybean paste without causing significant changes in its physicochemical and flavor qualities. Full article

Due to the increasing consumer demand for healthy, beneficial foods, natural fruit juices have gained popularity for their rich nutritional value and appealing flavor. However, traditional thermal processing can compromise these quality attributes. This study investigates using pulsed thermosonication, a novel mild thermal processing method, on Listeria innocua inactivation in blueberry juice, chosen for its high phenolic and anthocyanin content. Ultrasonication was applied at 60% and 100% amplitudes combined with heat treatments at 45 °C and 55 °C and compared to control heat treatments. The Weibull model effectively described the inactivation kinetics, showing that the thermosonicated samples required significantly shorter times (1 and 25 min) for a 5-log reduction compared to the heated samples (10 and 60 min). While pH, total soluble solids, and water activity remained unaffected, color parameters improved, and the best retention of phenolics and anthocyanins was observed at 100% amplitude and 45 °C. Rheological properties were unchanged. The findings demonstrate that thermosonication at milder temperatures is more effective than conventional heat treatment for microbial inactivation and quality retention in blueberry juice, suggesting it is a superior processing method for preserving fruit juices’ nutritional and sensory attributes. Full article

Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 Salmonella typhimurium strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco^® system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C. After each treatment, all strains were directly plated onto count agars immediately (t0) and after 24 h (t24) of storage at refrigerated temperature. The results showed bacterial reductions by prolonging the sonication treatments until 15 min (i.e., 50 °C for 15 min reduced of 2.16 log CFU/gr the initial loads). In the present in vitro study, the most considerable decrease was observed after 24 h. It meant that Salmonella strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation. Full article

Sonoporation stimulates cell growth as it improves the permeability of the membrane and increases the uptake of impermeable molecules in the extracellular matrix. We evaluated the effects of substrates (whey, whole, and skim milk) and ultrasonic treatments (ultrasonication and thermosonication) on the antioxidant activity (AA) of water-soluble kefir postbiotics (WSKPs). The samples were evaluated in terms of antioxidant activity (ABTS, DPPH, FRAP, and ORAC), water-soluble protein content, proteolysis (SDS-PAGE profiles), and cell membrane permeability. The levels of AA in all WSKPs depended on the substrate and method of obtaining them. However, the WSKPs from whey had higher antioxidant activity with DPPH (11.11 mg TE/100 mL), ABTS (12.77 mg TE/100 mL), and FRAP (5.18 mg TE/100 mL). Also, the WSKPs from whey had the highest values for water-soluble protein (1.45–1.32 mg/mL) and proteolysis degree and the lowest percentage of dead cells (11.4–28%). These results suggest that the production of WSKPs from whey might add value to whey production. Furthermore, WSKPs have potential as a functional ingredient in the production of beverages or foods with antioxidant activity. Full article

This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice. Full article

Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 °C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p > 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study’s results. Full article

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R² values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice. Full article

This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality. Full article

This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of these treatments on the juice’s physicochemical, nutritional, and microbiological qualities. In order to maximise the retention of nutritional properties, enhance juice quality, and boost efficiency, an artificial neural network (ANN) model was also developed to forecast the optimisation of process parameters for the quality of lapsi fruit juice. This study establishes a novel experimental planning method using an ANN to multi-objectively optimise the extraction process and identify the ideal extraction conditions for thermosonication (50, 75, and 100% amplitude at 30, 40, and 50 °C for 15, 30, 45, and 60 min) to augment lapsi juice’s nutritional and microbiological properties by improving certain attributes such as ascorbic acid (AA), antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), total plate count, and yeast and mould count (YMC). The maximum values for AA (71.80 ± 0.05 mg/100 mL), AOA (74.60 ± 0.28%), TPC (187.33 ± 0.03 mg gallic acid equivalents [GAE]/mL), TFC (127.27 ± 0.05 mg quercetin equivalents [QE]/mL), total plate count (not detected), and YMC were achieved in thermosonicated lapsi juice (TSLJ) under optimal conditions. For AA and TFC, the optimal conditions were 100% amplitude, 40 °C, and 45 min. For AOA and TPC, the optimal conditions were 100% amplitude, 40 °C, and 60 min, and for YMC, the optimal conditions were 100% amplitude, 50 °C, and 60 min. According to the findings, thermosonicated juices have improved nutritional properties, making them an excellent source of bioactive elements for use in both the food and pharmaceutical sectors. According to this study, ANN has been identified as a valuable tool for predicting the effectiveness of lapsi fruit juice extraction, and the application of thermosonication as an approach for lapsi juice preservation could be a potential successor to thermal pasteurisation. This approach can help to minimise or hinder quality degradation while improving the juice’s functionality. Full article

Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality. Full article