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

The eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper...

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Autores principales:	Kai Fan, Jiaxin Wu, Libing Chen
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound Microorganisms Quality Fruits and vegetables Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/774083b79b9d45f28640c14ede252453
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spelling	oai:doaj.org-article:774083b79b9d45f28640c14ede2524532021-12-02T04:59:56ZUltrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review1350-417710.1016/j.ultsonch.2021.105838https://doaj.org/article/774083b79b9d45f28640c14ede2524532021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003801https://doaj.org/toc/1350-4177The eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper describes the ultrasound mechanism for inactivating microorganisms, with the cavitation phenomena of ultrasound being considered as a main effect. Effect of ultrasound on microorganisms of fruits and vegetables was discussed. Ultrasound alone and its combined treatments can be an effective method to inactivate the spoilage and pathogenic microorganisms on the surface of fruit and vegetables. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid.Kai FanJiaxin WuLibing ChenElsevierarticleUltrasoundMicroorganismsQualityFruits and vegetablesChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105838- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound Microorganisms Quality Fruits and vegetables Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound Microorganisms Quality Fruits and vegetables Chemistry QD1-999 Acoustics. Sound QC221-246 Kai Fan Jiaxin Wu Libing Chen Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
description	The eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper describes the ultrasound mechanism for inactivating microorganisms, with the cavitation phenomena of ultrasound being considered as a main effect. Effect of ultrasound on microorganisms of fruits and vegetables was discussed. Ultrasound alone and its combined treatments can be an effective method to inactivate the spoilage and pathogenic microorganisms on the surface of fruit and vegetables. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid.
format	article
author	Kai Fan Jiaxin Wu Libing Chen
author_facet	Kai Fan Jiaxin Wu Libing Chen
author_sort	Kai Fan
title	Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
title_short	Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
title_full	Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
title_fullStr	Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
title_full_unstemmed	Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
title_sort	ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: a review
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/774083b79b9d45f28640c14ede252453
work_keys_str_mv	AT kaifan ultrasoundanditscombinedapplicationintheimprovementofmicrobialandphysicochemicalqualityoffruitsandvegetablesareview AT jiaxinwu ultrasoundanditscombinedapplicationintheimprovementofmicrobialandphysicochemicalqualityoffruitsandvegetablesareview AT libingchen ultrasoundanditscombinedapplicationintheimprovementofmicrobialandphysicochemicalqualityoffruitsandvegetablesareview
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Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review

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