Search

In this study, the effect of sweep frequency ultrasound (SFUS), sodium hypochlorite (NaOCl) and their combinations (SFUS + NaOCl) in reducing and inhibiting natural microbiota as well as preserving quality of fresh-cut Chinese cabbage during storage (4 °C and 25 °C) for up to 7 days was investigated. In effect, 40 kHz sweep frequency ultrasound in combination with 100 mg/L sodium hypochlorite resulted in maximum reduction and inhibition of mesophilic counts, yeast and molds and minimum chlorophyll depletion, weight loss and electrolyte leakage. However, colour and textural characteristics deteriorated. The combined treatment suppressed the activities of polyphenol oxidase and peroxidase and manifested its preservative effect after Fourier Transform near-infrared spectroscopy analysis. Synergistic reductions were recorded in most of the combined treatments though largely <1.0 log CFU/g. Specifically, the combined treatment significantly (P < 0.05) reduced mesophilic counts by an added 2.7 log CFU/g, yeasts and molds by an added 2.0 log CFU/g when compared to the individual treatments. During storage at 4 and 25 °C, washing with SFUS + NaOCl produced Chinese cabbage with lower microbial counts, in comparison with the individual treatments. However, post-treatment storage could not entirely inhibit microbial survival as populations increased during storage even at refrigeration temperature of 4 °C. The results demonstrate that ultrasound and sodium hypochlorite are promising hurdle alternatives for the reduction and inhibition of microorganisms, as well as prolonging the shelf life and retaining the quality characteristics of Chinese cabbage., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Response surface methodology was employed to investigate the effect of sodium hydroxide concentration ( X 1 : 0.05-0.15 M), sonication time ( X 2 : 5-15 min), ultrasonic power ( X 3 : 150-450 W/L), and solid-liquid ratio ( X 4 : 20-60 g/L) on the optimization of protein extraction from tea residue. Single frequency countercurrent ultrasound (SFCU) was employed to assist the extraction and subsequent hydrolysis of the protein. Optimal extraction conditions were established and response surfaces were generated using mathematical models. There were positive linear and negative quadratic effects of extraction variables on protein yield. The optimal predicted protein yield of 138.9 mg/g was obtained under the optimum conditions of concentration of 0.13 M, extraction time of 13 min, ultrasonic power of 377 W/L and solid-liquid ratio of 51.5 g/L. A model for the degree of hydrolysis of the extraction process was also obtained which gave a predicted and experimental value of 8.4% and 7.5% respectively. Essential amino acid content of 36.7% was obtained under optimal conditions.

The effect of ultrasound pretreatment using Single Frequency Counter Current Ultrasound (SFCCU) on the enzymolysis of tea residue protein (TRP) extracted with sodium hydroxide was investigated. The concentration of TRP hydrolysate, enzymolysis kinetics and thermodynamic parameters after SFCCU pretreatment were determined and compared with traditional enzymolysis. The results indicated that both ultrasound assisted and traditional enzymolysis conformed to first-order kinetics within the limits of the studied parameters. Temperature and sonication had affirmative effect on the enzymolysis of TRP with temperature yielding greater impact. Michaelis constant ( K M ) in ultrasonic pretreated enzymolysis decreased by 32.7% over the traditional enzymolysis. The highest polypeptide concentration of 24.12 mg ml -1 was obtained with the lowest energy requirement at improved conditions of 50 g L -1 of TRP, alcalase concentration of 2000 U g -1 , time of 10 min and temperature of 50 °C for the ultrasonic treated enzymolysis. The values of reaction rate constant ( k ) for TRP enzymolysis increased by 78, 40, 82 and 60% at 20, 30, 40 and 50 °C, respectively. The thermodynamic properties comprising activation energy ( Ea ), change in enthalpy (∆H ) and entropy (∆S ) were reduced by ultrasound pretreatment whereas Gibbs free energy (∆G ) was increased.

While the use of vinegar to fi ght against infections and other crucial conditions dates back to Hippocrates, recent research has found that vinegar consumption has a positive effect on biomarkers for diabetes, cancer, and heart diseases. Different types of vinegar have been used in the world during different time periods. Vinegar is produced by a fermentation process. Foods with a high content of carbohydrates are a good source of vinegar. Review of the results of different studies performed on vinegar components reveals that the daily use of these components has a healthy impact on the physiological and chemical structure of the human body. During the era of Hippocrates, people used vinegar as a medicine to treat wounds, which means that vinegar is one of the ancient foods used as folk medicine. The purpose of the current review paper is to provide a detailed summary of the outcome of previous studies emphasizing the role of vinegar in treatment of different diseases both in acute and chronic conditions, its in vivo mechanism and the active role of different bacteria.