Sonozonation: Enhancing the antimicrobial efficiency of aqueous ozone washing techniques on cherry tomato
| Autor: | Abdullateef Taiye Mustapha, Haile Ma, Cunshan Zhou, Hafida Wahia, Adiamo Qudus, Robert Amanor-Atiemoh, Olugbenga Abiola Fakayode, Phyllis Naa Yarley Otu |
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| Rok vydání: | 2020 |
| Předmět: |
Ozone
Microbial safety Food Safety Acoustics and Ultrasonics Microorganism 02 engineering and technology 010402 general chemistry Shelf life 01 natural sciences Inorganic Chemistry chemistry.chemical_compound Cherry tomato Anti-Infective Agents Solanum lycopersicum Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Food science Volume concentration Mechanical Phenomena Aqueous solution biology Organic Chemistry Water 021001 nanoscience & nanotechnology biology.organism_classification Antimicrobial 0104 chemical sciences chemistry Ultrasonic Waves Fruit Food Microbiology 0210 nano-technology |
| Zdroj: | Ultrasonics sonochemistry. 64 |
| ISSN: | 1873-2828 |
| Popis: | Ultrasound requires high power and longer treatment times to inactivate microorganisms when compared to ultrasound combined with other technologies. Also, the antimicrobial efficiency of aqueous ozone increases with an increase in its concentration and exposure time, but with a detrimental effect on the quality of the treated food. In this study, the effect of aqueous ozone at low concentration, multi-mode frequency irradiation and their combination on microbial safety and nutritional quality of cherry tomato was investigated. Individual washing with aqueous ozone and mono-mode frequency irradiation resulted in1 log CFU/g reduction in the spoilage microorganisms, while dual-mode frequency irradiation (DMFI) resulted in higher microbial reduction (1.3-2.6 1 log CFU/g). The combined system (20/40 kHz + aqueous ozone) on the other hand, resulted in3 log CFU/g microbial reduction. The application of DMFI enhanced the antimicrobial efficiency of aqueous ozone without any detrimental effect on the physicochemical properties (except the firmness), bioactive compounds, and antioxidants of the cherry tomato during 21 days refrigerated storage. The result obtained indicates the promising substitute to the single washing technique for microbial safety as well as preserving the nutritional quality and enhancing the shelf life of cherry tomato. |
| Databáze: | OpenAIRE |
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