A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham

2016 ◽  
Vol 174 ◽  
pp. 47-55 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Sara Spilimbergo
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
High Power ◽  
Ultrasound Treatment ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Cooked Ham

scholarly journals Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

2020 ◽  
Vol 67 ◽  
pp. 105138 ◽  
Author(s):  
Angela Gomez-Gomez ◽  
Edmundo Brito-de la Fuente ◽  
Críspulo Gallegos ◽  
Jose Vicente Garcia-Perez ◽  
Jose Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
High Power ◽  
Ultrasound Treatment ◽  
Lipid Emulsions ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Thermal Pasteurization ◽  
Supercritical Carbon

Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system

2018 ◽  
Vol 24 (7) ◽  
pp. 547-554 ◽  
Author(s):  
I Paniagua-Martínez ◽  
A Mulet ◽  
MA García-Alvarado ◽  
J Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Vitamin C ◽  
High Power ◽  
Continuous Flow ◽  
Quality Attributes ◽  
Power Ultrasound ◽  
Pineapple Juice ◽  
High Power Ultrasound ◽  
Supercritical Carbon

Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06–4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide–high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.

scholarly journals An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1669 ◽  
Author(s):  
Alina Margean ◽  
Mirabela Ioana Lupu ◽  
Ersilia Alexa ◽  
Vasile Padureanu ◽  
Cristina Maria Canja ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
High Power ◽  
Grape Juice ◽  
Ultrasound Treatment ◽  
Power Ultrasound ◽  
Juice Processing ◽  
High Power Ultrasound ◽  
Red Grape Juice ◽  
Red Grape

In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.

Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice

2018 ◽  
Vol 221 ◽  
pp. 70-76 ◽  
Author(s):  
Francesca Bot ◽  
Sonia Calligaris ◽  
Giovanni Cortella ◽  
Stella Plazzotta ◽  
Francesco Nocera ◽  
...  
Keyword(s):  
High Pressure ◽  
High Power ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Power Ultrasound ◽  
High Power Ultrasound

scholarly journals Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality

2019 ◽  
Vol 59 ◽  
pp. 104747 ◽  
Author(s):  
M. Servili ◽  
G. Veneziani ◽  
A. Taticchi ◽  
R. Romaniello ◽  
A. Tamborrino ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Low Frequency ◽  
Ultrasound Treatment ◽  
Oil Yield ◽  
Power Ultrasound ◽  
Yield And Quality ◽  
High Power Ultrasound
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