School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China.
Ultrason Sonochem. 2020 Jun;64:105059. doi: 10.1016/j.ultsonch.2020.105059. Epub 2020 Mar 7.
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 in <1 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 in >3 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.
与超声联合其他技术相比，超声在灭活微生物时需要更高的功率和更长的处理时间。此外，水臭氧的抗菌效率随着其浓度和暴露时间的增加而增加，但会对处理食品的质量产生不利影响。在这项研究中，研究了低浓度水臭氧、多模式频率辐照及其组合对樱桃番茄微生物安全性和营养质量的影响。单独用水臭氧和单模频率辐照洗涤会导致腐败微生物减少<1 个对数 CFU/g，而双模频率辐照（DMFI）会导致更高的微生物减少（1.3-2.6 个对数 CFU/g）。另一方面，组合系统（20/40 kHz+水臭氧）导致微生物减少>3 个对数 CFU/g。DMFI 的应用增强了水臭氧的抗菌效率，而在 21 天冷藏期间对樱桃番茄的物理化学性质（除了硬度）、生物活性化合物和抗氧化剂没有任何不利影响。研究结果表明，DMFI 是一种有前途的替代单一洗涤技术，可用于保证微生物安全性，同时保持樱桃番茄的营养质量并延长其货架期。
