Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS
| Autor: | Abid Hussain, Zia-ud-Din, Zahoor Ahmed, Muddasir Hanif, Muhammad Faisal Manzoor, Xin-An Zeng |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Acoustics and Ultrasonics
DPPH Sonication QC221-246 02 engineering and technology Spectrum Analysis Raman 010402 general chemistry 01 natural sciences Polyphenol oxidase Juice quality Inorganic Chemistry Plantlet symbols.namesake chemistry.chemical_compound Electricity Spectroscopy Fourier Transform Infrared Ultrasound Food Quality Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Original Research Article Food science Fourier transform infrared spectroscopy QD1-999 Triticum Pulsed electric field biology Chemistry SERS Organic Chemistry Acoustics. Sound 021001 nanoscience & nanotechnology 0104 chemical sciences Fruit and Vegetable Juices Colloidal gold biology.protein symbols 0210 nano-technology Raman spectroscopy Wheatgrass Peroxidase |
| Zdroj: | Ultrasonics Sonochemistry, Vol 76, Iss, Pp 105648-(2021) Ultrasonics Sonochemistry |
| ISSN: | 1350-4177 |
| Popis: | Highlights • The combined impact of pulsed electric field (PEF) and ultrasound (US) on the quality of wheat plantlet juice were studied for the very first time. • Combined treatment significantly improved the bioavailability of bioactive compounds and antioxidant activities. • The combined treatment gives the highest inhibition of enzymes and microorganisms. • Surface-enhanced Raman spectroscopy (SERS) and FT-IR were used to analyze the wheat plantlets juice quality very first time. Pulsed electric field (PEF) and Ultrasound (US) are commonly used in food processing. We investigated the combined impact of pulsed electric field (PEF) and ultrasound (US) on the wheat plantlet juice. When compared with the individual treatments, the highest values of total phenolics, total flavonoids, chlorophyll, ORAC assay, and DPPH activities were obtained using the combined (US + PEF) methods. The US + PEF significantly decreased the peroxidase and polyphenol oxidase activities from 0.87 to 0.27 Abs min−1 and 0.031–0.016 Abs min−1. Also, the synergistic application significantly lowered the yeast and mold (3.92 to 2.11 log CFU/mL), E. coli/Coliform (1.95 to 0.96 log CFU/mL), and aerobics (4.41 to 2.01 log CFU/mL). Furthermore, Fourier Transform Infrared (FT-IR) and surface-enhanced Raman spectroscopy (SERS) was used to analyzing juice quality. Gold nanoparticles (AuNPs) were used as the SERS substrates, which provided stronger Raman peaks for the samples treated with US + PEF methods. The FT-IR analysis showed significant enhancement of the nutritional molecules. The enhanced quality of wheat plantlet juice combined with lower yeast and mold suggests the suitability of integrated methods for further research and applications. |
| Databáze: | OpenAIRE |
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