Abstract
Ultrasound has been explored as a preservation technique that has great potential to extend the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value and sensory quality compared to the traditional heat treatment. Numerous studies have elucidated the germicidal effect of ultrasound over a wide variety of microorganisms in several liquid foods. This review addresses the mechanism of microbial inactivation by ultrasound as well as and the intrinsic and extrinsic factors that influence its germicidal and inactivating effects. Furthermore, it presents and discusses the results of the application of ultrasound for the microbiological reduction on numerous liquid food matrices, covering the main finding and raising hypotheses on microorganism’s resistance. This paper also discusses the main strategies of combining ultrasound with other techniques to improve the effectiveness of microbiological inactivation, as well as the ultrasonic equipment available on the industrial and laboratory scales. Last, regulation of the use of ultrasound in the food industry is also addressed.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aadil, R. M., Zeng, X. A., Han, Z., Sahar, A., Khalil, A. A., Rahman, U. U., et al. (2018). Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice. Journal of Food Processing and Preservation, 42(2). https://doi.org/10.1111/jfpp.13507
Aadil, R. M., Zeng, X. A., Zhang, Z. H., Wang, M. S., Han, Z., Jing, H., & Jabbar, S. (2015). Thermosonication: A potential technique that influences the quality of grapefruit juice. International Journal of Food Science and Technology, 50(5), 1275–1282. https://doi.org/10.1111/ijfs.12766
Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., & Feyissa, A. H. (2019). Optimization of ohmicsonication for overall quality characteristics of NFC apple juice. Journal of Food Processing and Preservation, 43(9), 1–10. https://doi.org/10.1111/jfpp.14087
Abesinghe, A. M. N. L., Islam, N., Vidanarachchi, J. K., Prakash, S., Silva, K. F. S. T., & Karim, M. A. (2019). Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria. International Dairy Journal, 90, 1–14. https://doi.org/10.1016/j.idairyj.2018.10.006
Adekunte, A., Tiwari, B. K., Scannell, A., Cullen, P. J., & O’Donnell, C. (2010). Modelling of yeast inactivation in sonicated tomato juice. International Journal of Food Microbiology, 137(1), 116–120. https://doi.org/10.1016/j.ijfoodmicro.2009.10.006
Ahsan, S., Zahoor, T., Hussain, M., Khalid, N., Khaliq, A., & Umar, M. (2015). Preparation and quality characterization of soy milk based non-dairy ice cream. International Journal of Food and Allied Sciences, 1(1), 25. https://doi.org/10.21620/ijfaas.v1i1.5
Alabdali, T. A. M., Icyer, N. C., Ozkaya, G. U., & Durak, M. Z. (2020). Effect of stand-alone and combined ultraviolet and ultrasound treatments on physicochemical and microbial characteristics of pomegranate juice. Applied Sciences (Switzerland), 10(16). https://doi.org/10.3390/APP10165458
Alcántara-Zavala, A. E., de Dios Figueroa-Cárdenas, J. D., Pérez-Robles, J. F., Arámbula-Villa, G., & Miranda-Castilleja, D. E. (2021). Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage. Ultrasonics Sonochemistry, 70, 105290. https://doi.org/10.1016/j.ultsonch.2020.105290
Alenyorege, E. A., Ma, H., Ayim, I., Aheto, J. H., Hong, C., & Zhou, C. (2019). Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite. Lwt, 101, 410–418. https://doi.org/10.1016/j.lwt.2018.11.048
Alighourchi, H., Barzegar, M., Sahari, M. A., & Abbasi, S. (2014). The effects of sonication and gamma irradiation on the inactivation of Escherichia coli and Saccharomyces cerevisiae in pomegranate juice. Iranian Journal of Microbiology, 6(1), 51–58.
Anaya-Esparza, L. M., Méndez-Robles, M. D., Sayago-Ayerdi, S. G., de Lourdes García-Magaña, M., Ramírez-Mares, M. V., Sánchez-Burgos, J. A., & Montalvo-González, E. (2017a). Efecto de la termosonicación sobre bacterias patógenas, atributos de calidad y estabilidad de néctar de guanábana durante su almacenamiento en refrigeración. CYTA - Journal of Food, 15(4), 592–600. https://doi.org/10.1080/19476337.2017.1321587
Anaya-Esparza, L. M., Velázquez-Estrada, R. M., Sayago-Ayerdi, S. G., Sánchez-Burgos, J. A., Ramírez-Mares, M. V., de Lourdes García-Magaña, M., & Montalvo-González, E. (2017b). Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar. LWT - Food Science and Technology, 75, 545–551. https://doi.org/10.1016/j.lwt.2016.10.002
Arroyo, C., Cebrián, G., Pagán, R., & Condón, S. (2011). Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods. International Journal of Food Microbiology, 144(3), 446–454. https://doi.org/10.1016/j.ijfoodmicro.2010.10.033
Atalar, I., Gul, O., Saricaoglu, F. T., Besir, A., Gul, L. B., & Yazici, F. (2019). Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products. Journal of Food Science and Technology, 56(3), 1405–1415. https://doi.org/10.1007/s13197-019-03619-7
Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D., & Youssef, M. M. (2012). Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International, 48(2), 410–427. https://doi.org/10.1016/j.foodres.2012.05.004
Balthazar, C. F., Santillo, A., Guimarães, J. T., Bevilacqua, A., Corbo, M. R., Caroprese, M., et al. (2019). Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality. Ultrasonics Sonochemistry, 51, 241–248. https://doi.org/10.1016/j.ultsonch.2018.10.017
Baumann, A. R., Martin, S. E., & Feng, H. (2005). Power ultrasound treatment of Listeria monocytogenes in apple cider. Journal of Food Protection, 68(11), 2333–2340. https://doi.org/10.4315/0362-028X-68.11.2333.
Behruzian, A., Hosseinzadeh Samani, B., Rostami, S., Lorigooini, Z., & Behruzian, M. (2018). The effect of combined AC electric field and ultrasound on the chemical compositions and Escherichia coli content of spearmint aromatic water. Journal of Food Process Engineering, 41(2), 1–12. https://doi.org/10.1111/jfpe.12650
Berm, D., & Barbosa, G. V. (2011). Appendix 7: Power Ultrasound. In Nonthermal Processing Technologies for Food. https://doi.org/10.1002/9780470958360.app07
Bevilacqua, A., Campaniello, D., Sinigaglia, M., & Corbo, M. R. (2015). Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice. LWT - Food Science and Technology, 64(2), 616–622. https://doi.org/10.1016/j.lwt.2015.06.038
Bevilacqua, A., Campaniello, D., Speranza, B., Altieri, C., Sinigaglia, M., & Corbo, M. R. (2019). Two nonthermal technologies for food safety and quality–ultrasound and high pressure homogenization: Effects on microorganisms, advances, and possibilities: A review. Journal of Food Protection, 82(12), 2049–2064. https://doi.org/10.4315/0362-028X.JFP-19-059
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 70, 105293. https://doi.org/10.1016/j.ultsonch.2020.105293
Bhat, S., & Sharma, H. K. (2016). Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice. Ultrasonics Sonochemistry, 33, 182–189. https://doi.org/10.1016/j.ultsonch.2016.04.014
Bhavya, M. L., & Hebbar, H. U. (2019). Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice. Ultrasonics Sonochemistry, 57, 108–115. https://doi.org/10.1016/j.ultsonch.2019.05.002
Bi, X., Wang, X., Chen, Y., Chen, L., Xing, Y., & Che, Z. (2020). Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole egg. Ultrasonics Sonochemistry, 60, 104763. https://doi.org/10.1016/j.ultsonch.2019.104763
Butz, P., & Tauscher, B. (2002). Emerging technologies: Chemical aspects. Food Research International, 35(2–3), 279–284. https://doi.org/10.1016/S0963-9969(01)00197-1
Cameron, M., McMaster, L. D., & Britz, T. J. (2008). Electron microscopic analysis of dairy microbes inactivated by ultrasound. Ultrasonics Sonochemistry, 15(6), 960–964. https://doi.org/10.1016/j.ultsonch.2008.02.012
Cameron, M., McMaster, L. D., & Britz, T. J. (2009). Impact of ultrasound on dairy spoilage microbes and milk components. Dairy Science and Technology, 89, 83–98. https://doi.org/10.1051/dst/2008037
Cappelletti, M., Ferrentino, G., & Spilimbergo, S. (2014). Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water. Journal of Supercritical Fluids, 92, 257–263. https://doi.org/10.1016/j.supflu.2014.06.010
Cárcel, J. A., García-Pérez, J. V., Benedito, J., & Mulet, A. (2012). Food process innovation through new technologies: Use of ultrasound. Journal of Food Engineering, 110(2), 200–207. https://doi.org/10.1016/j.jfoodeng.2011.05.038
Carrillo-Lopez, L. M., Alarcon-Rojo, A. D., Luna-Rodriguez, L., & Reyes-Villagrana, R. (2017). Modification of food systems by ultrasound. Journal of Food Quality. https://doi.org/10.1155/2017/5794931
Chandrapala, J., Oliver, C., Kentish, S., & Ashokkumar, M. (2012). Ultrasonics in food processing - Food quality assurance and food safety. Trends in Food Science and Technology, 26(2), 88–98. https://doi.org/10.1016/j.tifs.2012.01.010
Chemat, F., Zill-E-Huma, & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813–835. https://doi.org/10.1016/j.ultsonch.2010.11.023
Chen, F., Zhang, M., & Yang, C. (2020). Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry, 63, 104953. https://doi.org/10.1016/j.ultsonch.2019.104953
Chen, L., Bi, X., Cao, X., Liu, L., & Che, Z. (2018). Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink. Journal of the Science of Food and Agriculture, 98(14), 5378–5385. https://doi.org/10.1002/jsfa.9079
Christianne, G., Peixoto, X., Lira, R. A., Alves, N. D., & Rodrigues, A. (2010). Bases Físicas Da Formação Da Imagem Ultrassonográfica. Acta Veterinaria Brasilica, 4(1), 15–24. https://doi.org/10.21708/avb.2010.4.1.1538
Crum, L. A., Mason, T. J., Reisse, J. L., & Suslick, K. S. (1999). Sonochemistry and Sonoluminescence, NATO ASI Series, ISBN: 0-7923-5549-0.
Cullen, P. J., Tiwari, B. K., & Valdramidis, V. P. (2012). Novel Thermal and Non-Thermal Technologies for fluid foods (1st ed.). Academic Press.
de Albuquerque, J. G., Escalona-Buendía, H. B., de Magalhães Cordeiro, A. M. T., dos Santos Lima, M., de Souza Aquino, J., & da Silva Vasconcelos, M. A. (2021). Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life. Lwt, 149. https://doi.org/10.1016/j.lwt.2021.111814
de São José, J. F. B., de Andrade, N. J., Ramos, A. M., Vanetti, M. C. D., Stringheta, P. C., & Chaves, J. B. P. (2014). Decontamination by ultrasound application in fresh fruits and vegetables. Food Control, 45, 36–50. https://doi.org/10.1016/j.foodcont.2014.04.015
del Socorro Cruz-Cansino, N., Reyes-Hernández, I., Delgado-Olivares, L., Jaramillo-Bustos, D. P., Ariza-Ortega, J. A., & Ramírez-Moreno, E. (2016). Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage. Brazilian Journal of Microbiology, 47(2), 431–437. https://doi.org/10.1016/j.bjm.2016.01.014
Demir, H., & Kılınç, A. (2019). Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice. Journal of Food Science and Technology, 56(11), 5036–5045. https://doi.org/10.1007/s13197-019-03976-3
Deshpande, V. K., & Walsh, M. K. (2020). Effect of thermosonication in a continuous system on indigenous microflora, milk quality, and consumer acceptance. Journal of Food Processing and Preservation, 44(9), 1–11. https://doi.org/10.1111/jfpp.14666
Dinçer, C., & Topuz, A. (2015). Inactivation of Escherichia coli and Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments. Journal of Food Processing and Preservation, 39(6), 1744–1753. https://doi.org/10.1111/jfpp.12406
Dolas, R., Saravanan, C., & Kaur, B. P. (2019). Emergence and era of ultrasonic’s in fruit juice preservation: A review. Ultrasonics Sonochemistry, 58, 104609. https://doi.org/10.1016/j.ultsonch.2019.05.026
Drakopoulou, S., Terzakis, S., Fountoulakis, M. S., Mantzavinos, D., & Manios, T. (2009). Ultrasound-induced inactivation of gram-negative and gram-positive bacteria in secondary treated municipal wastewater. Ultrasonics Sonochemistry, 16(5), 629–634. https://doi.org/10.1016/j.ultsonch.2008.11.011
Durkee, J. B. (2005). How low pressure transducers work. Cleaning Times, 50–51. http://www.surecontrols.com/how-low-pressure-transducers-work/. Accessed 3 October 2020.
Ercan, S. S., & Soysal, C. (2013). Ultrasound in food preservation. Natural Science, 5, 5–13. https://doi.org/10.1007/978-1-4614-2038-5_11
Erkaya, T., Başlar, M., Şengül, M., & Ertugay, M. F. (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry, 23, 406–412. https://doi.org/10.1016/j.ultsonch.2014.08.009
Evelyn, Kim, H. J., & Silva, F. V. M. (2016). Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing. Food Control, 59, 530–537. https://doi.org/10.1016/j.foodcont.2015.06.033
Evelyn, & Silva, F. V. M. (2016). High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Food Control, 62, 365–372. https://doi.org/10.1016/j.foodcont.2015.11.007
Feng, H., Barbosa-Canovas, G. V., & Weiss, J. (2011). Ultrasound Technologies for Food and Bioprocessing. New York: Springer. ISBN: 978-1-4419-7472-3.
Ferrante, S., Guerrero, S., & Alzamora, S. M. (2007). Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice. Journal of Food Protection, 70(8), 1850–1856. https://doi.org/10.4315/0362-028X-70.8.1850
Ferrario, M., Alzamora, S. M., & Guerrero, S. (2015). Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiology, 46, 635–642. https://doi.org/10.1016/j.fm.2014.06.017
Fonteles, T. V., Barroso, M. K. D. A., Alves Filho, E. D. G., Fernandes, F. A. N., & Rodrigues, S. (2021). Ultrasound and ozone processing of cashew apple juice: effects of single and combined processing on the juice quality and microbial stability. Processes, 9(12). https://doi.org/10.3390/pr9122243
Gabriel, A. A. (2012). Microbial inactivation in cloudy apple juice by multi-frequency Dynashock power ultrasound. Ultrasonics Sonochemistry, 19(2), 346–351. https://doi.org/10.1016/j.ultsonch.2011.06.003
Gabriel, A. A. (2014). Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice. Food Control, 46, 189–196. https://doi.org/10.1016/j.foodcont.2014.05.012
Gabriel, A. A. (2015). Inactivation of Listeria monocytogenes in Milk by Multifrequency Power Ultrasound. Journal of Food Processing and Preservation, 39(6), 846–853. https://doi.org/10.1111/jfpp.12295
Gallego-Juárez, J. A., Rodriguez, G., Acosta, V., & Riera, E. (2010). Power ultrasonic transducers with extensive radiators for industrial processing. Ultrasonics Sonochemistry, 17(6), 953–964. https://doi.org/10.1016/j.ultsonch.2009.11.006
Galván D’Alessandro, L., Dimitrov, K., Vauchel, P., & Nikov, I. (2014). Kinetics of ultrasound assisted extraction of anthocyanins from Aronia melanocarpa (black chokeberry) wastes. Chemical Engineering Research and Design, 92(10), 1818–1826. https://doi.org/10.1016/j.cherd.2013.11.020
Gao, S., Lewis, G. D., Ashokkumar, M., & Hemar, Y. (2014). Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria. Ultrasonics Sonochemistry, 21(1), 446–453. https://doi.org/10.1016/j.ultsonch.2013.06.006
Garud, S. R., Priyanka, B. S., Negi, P. S., & Rastogi, N. K. (2017). Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice. Journal of Food Processing and Preservation, 41(2). https://doi.org/10.1111/jfpp.12813
Gera, N., & Doores, S. (2011). Kinetics and Mechanism of Bacterial Inactivation by Ultrasound Waves and Sonoprotective Effect of Milk Components. Journal of Food Science, 76(2), 111–119. https://doi.org/10.1111/j.1750-3841.2010.02007.x
Gogate, P. R., Tayal, R. K., & Pandit, A. B. (2006). Cavitation: A technology on the horizon. Current Science, 91(1), 35–46.
Gomes, N. R., Parreiras, P. M., Menezes, C. C., Falco, T. S., Vieira, M. C., Passos, M. C., & Cunha, L. R. (2022). Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity. Food Science and Technology, 42, 2–7. https://doi.org/10.1590/fst.40220
Gómez-López, V. M., Buitrago, M. E., Tapia, M. S., & Martínez-Yépez, A. (2017). Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage. Acta Alimentaria, 46(4), 470–480. https://doi.org/10.1556/066.2017.46.4.10
Gracin, L., Jambrak, A. R., Juretić, H., Dobrović, S., Barukčić, I., Grozdanović, M., & Smoljanić, G. (2016). Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment. Applied Acoustics, 103, 143–147. https://doi.org/10.1016/j.apacoust.2015.05.005
Guimarães, J. T., Silva, E. K., Alvarenga, V. O., Costa, A. L. R., Cunha, R. L., Sant’Ana, A. S., et al. (2018). Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. Ultrasonics Sonochemistry, 44, 251–260. https://doi.org/10.1016/j.ultsonch.2018.02.012
Guzel, B. H., Arroyo, C., Condón, S., Pagán, R., Bayindirli, A., & Alpas, H. (2014). Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices. Food and Bioprocess Technology, 7(6), 1701–1712. https://doi.org/10.1007/s11947-013-1205-6
Hashemi Moosavi, M., Mousavi Khaneghah, A., Javanmardi, F., Hadidi, M., Hadian, Z., Jafarzadeh, S., et al. (2021). A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound. Ultrasonics Sonochemistry, 79(May), 105755. https://doi.org/10.1016/j.ultsonch.2021.105755
Hashemi, S. M. B., & Jafarpour, D. (2020). Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes. Journal of Food Processing and Preservation, 44(11), 1–9. https://doi.org/10.1111/jfpp.14866
Hashemi, S. M. B., Mousavi Khaneghah, A., Fidelis, M., & Granato, D. (2018). Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice. International Journal of Food Science and Technology, 53(7), 1589–1596. https://doi.org/10.1111/ijfs.13740
Heinz, V., Alvarez, I., Angersbach, A., & Knorr, D. (2001). Preservation of liquid foods by high intensity pulsed electric fields - Basic concepts for process design. Trends in Food Science and Technology, 12(3–4), 103–111. https://doi.org/10.1016/S0924-2244(01)00064-4
Herceg, Z., Jambrak, A. R., Lelas, V., & Thagard, S. M. (2012). The effect of high intensity ultrasound treatment on the amount of Staphylococcus aureus and Escherichia coli in milk. Food Technology and Biotechnology, 50(1), 46–52.
Hielscher Ultrasound Technology. (2020). Hielscher Ultrasonics. https://www.hielscher.com/ultrasonic-homogenizers-for-liquid-processing-3.htm?gclid=Cj0KCQjwuMuRBhCJARIsAHXdnqN7uB8j-j3t9LBVgHv7Tk6zzvuPSQ-hNtOrRMJAwzm50bknwCz5LHkaAgx0EALw_wcB. Accessed 15 June 2020.
Huang, G., Chen, S., Dai, C., Sun, L., Sun, W., Tang, Y., et al. (2017). Effects of ultrasound on microbial growth and enzyme activity. Ultrasonics Sonochemistry, 37, 144–149. https://doi.org/10.1016/j.ultsonch.2016.12.018
Hussain, N., Azhar, N., & Rajoo, S. G. S. (2019). Effects of thermosonication on watermelon rind-honey beverage. Italian Journal of Food Science, 31(4), 631–651. https://doi.org/10.14674/IJFS-1345
Iorio, M. C., Bevilacqua, A., Corbo, M. R., Campaniello, D., Sinigaglia, M., & Altieri, C. (2019). A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk. Ultrasonics Sonochemistry, 52, 477–483. https://doi.org/10.1016/j.ultsonch.2018.12.026
ISM - Industrial Sonomechanics. (2020). Ultrasonic Technology. https://www.sonomechanics.com/barbell-horn-ultrasonic-technology/. Accessed 25 September 2020.
Janghu, S., Bera, M. B., Nanda, V., & Rawson, A. (2017). Study on power ultrasound optimization and its comparison with conventional thermal processing for treatment of raw honey. Food Technology and Biotechnology, 55(4), 570–579. https://doi.org/10.17113/ftb.55.04.17.5263
Juraga, E., Vukušić Pavičić, T., Gajdoš Kljusurić, J., Brnčić, M., Juraga, T., & Herceg, Z. (2021). Properties of milk treated with high-power ultrasound and bactofugation. Food Technology and Biotechnology, 59(1), 92–102. https://doi.org/10.17113/ftb.59.01.21.6721
Kahraman, O., Lee, H., Zhang, W., & Feng, H. (2017). Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157:H7. Ultrasonics Sonochemistry, 38(217), 820–828. https://doi.org/10.1016/j.ultsonch.2016.11.024
Kek, S. P., Chin, N. L., & Yusof, Y. A. (2013). Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing, 91(4), 495–506. https://doi.org/10.1016/j.fbp.2013.05.003
Kentish, S., & Feng, H. (2014). Applications of Power Ultrasound in Food Processing. Annual Review of Food Science and Technology, 5(1), 263–284. https://doi.org/10.1146/annurev-food-030212-182537
Kernou, O. N., Belbahi, A., Amir, A., Bedjaoui, K., Kerdouche, K., Dairi, S., et al. (2021). Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage. Journal of Food Process Engineering, 44(5), 1–9. https://doi.org/10.1111/jfpe.13664
Kiang, W. S., Bhat, R., Rosma, A., & Cheng, L. H. (2013). Effects of thermosonication on the fate of Escherichia coli O157: H7 and Salmonella Enteritidis in mango juice. Letters in Applied Microbiology, 56(4), 251–257. https://doi.org/10.1111/lam.12042
Kumari, B., Tiwari, B. K., Hossain, M. B., Rai, D. K., & Brunton, N. P. (2017). Ultrasound-assisted extraction of polyphenols from potato peels: Profiling and kinetic modelling. International Journal of Food Science and Technology, 52(6), 1432–1439. https://doi.org/10.1111/ijfs.13404
Lee, H., Kim, H., Cadwallader, K. R., Feng, H., & Martin, S. E. (2013). Sonication in combination with heat and low pressure as an alternative pasteurization treatment-Effect on Escherichia coli K12 inactivation and quality of apple cider. Ultrasonics Sonochemistry, 20(4), 1131–1138. https://doi.org/10.1016/j.ultsonch.2013.01.003
Li, J., Ahn, J., Liu, D., Chen, S., Ye, X., & Ding, T. (2016). Evaluation of ultrasoundinduced damage to Escherichia coli and Staphylococcus aureus by flow cytometry and transmission electron microscopy. Applied and Environmental Microbiology, 82(6), 1828–1837. https://doi.org/10.1128/AEM.03080-15
Li, J., Cheng, H., Liao, X., Liu, D., Xiang, Q., Wang, J., et al. (2019). Inactivation of Bacillus subtilis and quality assurance in Chinese bayberry (Myrica rubra) juice with ultrasound and mild heat. Lwt, 108(March), 113–119. https://doi.org/10.1016/j.lwt.2019.03.061
Li, R., Kou, X., Zhang, L., & Wang, S. (2018). Inactivation kinetics of food-borne pathogens subjected to thermal treatments: A review. International Journal of Hyperthermia, 34(2), 177–188. https://doi.org/10.1080/02656736.2017.1372643
Liao, X., Li, J., Suo, Y., Chen, S., Ye, X., Liu, D., & Ding, T. (2018). Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus. Food Science and Human Wellness, 7(1), 102–109. https://doi.org/10.1016/j.fshw.2018.01.002
Lyu, C., Huang, K., Yang, N., Wang, H., & Wang, J. (2016). Combination of Thermosonication and Pulsed Electric Fields Treatments for Controlling Saccharomyces cerevisiae in Chinese Rice Wine. Food and Bioprocess Technology, 9(11), 1854–1864. https://doi.org/10.1007/s11947-016-1769-z
Majid, I., Nayik, G. A., & Nanda, V. (2015). Ultrasonication and food technology: A review. Cogent Food & Agriculture, 1(1). https://doi.org/10.1080/23311932.2015.1071022
Manzoor, M. F., Xu, B., Khan, S., Shukat, R., Ahmad, N., Imran, M., et al. (2021). Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities. Ultrasonics Sonochemistry, 78, 105740. https://doi.org/10.1016/j.ultsonch.2021.105740
Margean, A., Lupu, M. I., Alexa, E., Padureanu, V., Canja, C. M., Cocan, I., et al. (2020). An overview of effects induced by pasteurization and high-power ultrasound treatment on the quality of red grape juice. Molecules, 25(7), 1–16. https://doi.org/10.3390/molecules25071669
Mason, T. J. (1990). Sonochemistry:The Uses of Ultrasound in Chemistry. The Royal Society of Chemistry, ISBN: 0–85186–293–4, Cambrigde, United Kingdom.
Milani, E. A., Ramsey, J. G., & Silva, F. V. M. (2016). High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling. Journal of Food Engineering, 181, 35–41. https://doi.org/10.1016/j.jfoodeng.2016.02.023
Milani, E. A., & Silva, F. V. M. (2017). Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores. Journal of Food Engineering, 198, 45–53. https://doi.org/10.1016/j.jfoodeng.2016.11.015
Monteiro, S. H. M. C., Silva, E. K., Alvarenga, V. O., Moraes, J., Freitas, M. Q., Silva, M. C., et al. (2018). Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. Ultrasonics Sonochemistry, 42, 1–10. https://doi.org/10.1016/j.ultsonch.2017.11.015
Mu, Q., Su, H., Zhou, Q., Xiao, S., Zhu, L., Xu, X., et al. (2022). Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk. Food Chemistry, 381(1), 132158. https://doi.org/10.1016/j.foodchem.2022.132158
Muñoz, R., Viveros, N., Bevilacqua, A., Pérez, M. S., & Arévalo-Villena, M. (2021). Effects of ultrasound treatments on wine microorganisms. Ultrasonics Sonochemistry, 79. https://doi.org/10.1016/j.ultsonch.2021.105775
Naji, O., Al-juboori, R. A., Bowtell, L., Alpatova, A., & Ghaffour, N. (2020). Direct contact ultrasound for fouling control and flux enhancement in air-gap membrane distillation. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2019.104816
Nguyen Huu, C., Rai, R., Yang, X., Tikekar, R. V., & Nitin, N. (2021). Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant. Ultrasonics Sonochemistry, 74, 105567. https://doi.org/10.1016/j.ultsonch.2021.105567
Nihon Dempa Kogyo CO., LTD - NDK. (2020). Ultrasonic Probe (Transducer). https://www.ndk.com/en/products/search/ultrasonic/index.html. Accessed 5 June 2020.
O’Donnell, C. P., Tiwari, B. K., Bourke, P., & Cullen, P. J. (2010). Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science and Technology, 21(7), 358–367. https://doi.org/10.1016/j.tifs.2010.04.007
Oliveira, G. A. R., Guimarães, J. T., Ramos, G. L. P. A., Esmerino, E. A., Pimentel, T. C., Neto, R. P. C., et al. (2022). Benefits of thermosonication in orange juice whey drink processing. Innovative Food Science and Emerging Technologies. https://doi.org/10.1016/j.ifset.2021.102876
Pala, Ç. U., Zorba, N. N. D., & Özcan, G. (2015). Microbial inactivation and physicochemical properties of ultrasonic processed pomegranate juice. Journal of Food Protection, 78(3), 531–539. https://doi.org/10.4315/0362-028X.JFP-14-290
Paniagua-Martínez, I., Mulet, A., García-Alvarado, M. A., & Benedito, J. (2018). Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system. Food Science and Technology International, 24(7), 547–554. https://doi.org/10.1177/1082013218774694
Park, J. J., Olawuyi, I. F., & Lee, W. Y. (2021). Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice. Food and Bioprocess Technology, 14(3), 429–440. https://doi.org/10.1007/s11947-021-02580-8
Park, J. S., & Ha, J. W. (2019). Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms. Food Microbiology, 84, 103277. https://doi.org/10.1016/j.fm.2019.103277
Parreiras, P. M., Vieira Nogueira, J. A., Rodrigues da Cunha, L., Passos, M. C., Gomes, N. R., Breguez, G. S., et al. (2020). Effect of thermosonication on microorganisms, the antioxidant activity and the retinol level of human milk. Food Control, 113, 107172. https://doi.org/10.1016/j.foodcont.2020.107172
Patil, S., Bourke, P., Kelly, B., Frías, J. M., & Cullen, P. J. (2009). The effects of acid adaptation on Escherichia coli inactivation using power ultrasound. Innovative Food Science and Emerging Technologies, 10(4), 486–490. https://doi.org/10.1016/j.ifset.2009.06.005
Patist, A., & Bates, D. (2008). Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative Food Science and Emerging Technologies, 9(2), 147–154. https://doi.org/10.1016/j.ifset.2007.07.004
Piyasena, P., Mohareb, E., & McKellar, R. C. (2003). Inactivation of microbes using ultrasound: A review. International Journal of Food Microbiology, 87(3), 207–216. https://doi.org/10.1016/S0168-1605(03)00075-8
Pokhrel, P. R., Bermúdez-Aguirre, D., Martínez-Flores, H. E., Garnica-Romo, M. G., Sablani, S., Tang, J., & Barbosa-Cánovas, G. V. (2017). Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics. Journal of Food Science, 82(10), 2343–2350. https://doi.org/10.1111/1750-3841.13787
Potoroko, I., Kalinina, I., Botvinnikova, V., Krasulya, O., Fatkullin, R., Bagale, U., & Sonawane, S. H. (2018). Ultrasound effects based on simulation of milk processing properties. Ultrasonics Sonochemistry, 48(June), 463–472. https://doi.org/10.1016/j.ultsonch.2018.06.019
Ragab, E. S., Lu, J., Pang, X. Y., Nassar, K. S., Yang, B. Y., Zhang, S. W., & Lv, J. P. (2019). Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk. Journal of Food Science and Technology, 56(12), 5309–5316. https://doi.org/10.1007/s13197-019-04001-3
Ramírez-Melo, L. M., Cruz-Cansino, N. del S., Delgado-Olivares, L., Ramírez-Moreno, E., Zafra-Rojas, Q. Y., Hernández-Traspeña, J. L., & Suárez-Jacobo, Á. (2022). Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments. Lwt. https://doi.org/10.1016/j.lwt.2021.112780
Ramírez-Moreno, E., Zafra-Rojas, Q. Y., Arias-Rico, J., Ariza-Ortega, J. A., Alanís-García, E., & Cruz-Cansino, N. (2018). Effect of ultrasound on microbiological load and antioxidant properties of blackberry juice. Journal of Food Processing and Preservation, 42(2), 1–6. https://doi.org/10.1111/jfpp.13489
Ravikumar, M. (2017). Ultrasonication: An Advanced Technology for Food Preservation. International Journal of Pure & Applied Bioscience, 5(6), 363–371. https://doi.org/10.18782/2320-7051.5481
Rehman Saeed Al-Hilphy, A., Niamah, A. K., & Al-Temimi, A. B. (2013). Effect of Ultrasonic Treatment on Buffalo Milk Homogenization and Numbers of Bacteria. International Journal of Food Science and Nutrition Engineering, 2(6), 113–118. https://doi.org/10.5923/j.food.20120206.03
Režek Jambrak, A., Šimunek, M., Evačić, S., Markov, K., Smoljanić, G., & Frece, J. (2018). Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar. Ultrasonics, 83, 3–17. https://doi.org/10.1016/j.ultras.2017.02.011
Ortega-Rivas, E. (2012). Non-thermal Food Engineering Operations, Food Engineering Series, Springer Science & Business Media, ISBN1489989269.
Roobab, U., Aadil, R. M., Madni, G. M., & Bekhit, A. E. D. (2018). The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review. Comprehensive Reviews in Food Science and Food Safety, 17(2), 437–457. https://doi.org/10.1111/1541-4337.12336
Ruiz-De Anda, D., Ventura-Lara, M. G., Rodríguez-Hernández, G., & Ozuna, C. (2019). The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend. Journal of Food Measurement and Characterization, 13(4), 3140–3148. https://doi.org/10.1007/s11694-019-00236-y
Salleh-Mack, S. Z., & Roberts, J. S. (2007). Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrasonics Sonochemistry, 14(3), 323–329. https://doi.org/10.1016/j.ultsonch.2006.07.004
Salve, A. R., Pegu, K., & Arya, S. S. (2019). Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk. Ultrasonics Sonochemistry, 59, 104728. https://doi.org/10.1016/j.ultsonch.2019.104728
Sancheti, S. V., & Gogate, P. R. (2017). A review of engineering aspects of intensification of chemical synthesis using ultrasound. Ultrasonics Sonochemistry, 36, 527–543. https://doi.org/10.1016/j.ultsonch.2016.08.009
Sánchez-Rubio, M., Taboada-Rodríguez, A., Cava-Roda, R., López-Gómez, A., & Marín-Iniesta, F. (2016). Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices. LWT - Food Science and Technology, 73, 140–146. https://doi.org/10.1016/j.lwt.2016.06.005
Sango, D. M., Abela, D., Mcelhatton, A., & Valdramidis, V. P. (2014). Assisted ultrasound applications for the production of safe foods. Journal of Applied Microbiology, 116(5), 1067–1083. https://doi.org/10.1111/jam.12468
Scudino, H., Silva, E. K., Gomes, A., Guimarães, J. T., Cunha, R. L., Sant’Ana, A. S., et al. (2020). Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability. Ultrasonics Sonochemistry, 67, 105185. https://doi.org/10.1016/j.ultsonch.2020.105185
Shen, Y., Zhu, D., Xi, P., Cai, T., Cao, X., Liu, H., & Li, J. (2021). Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice. Lwt, 142, 111030. https://doi.org/10.1016/j.lwt.2021.111030
Singla, M., & Sit, N. (2021). Application of ultrasound in combination with other technologies in food processing: A review. Ultrasonics Sonochemistry, 73, 105506. https://doi.org/10.1016/j.ultsonch.2021.105506
Soares, E. D. R., Monteiro, E. B., Da Silva, R. C., Batista, A., Sobreira, F., Mattos, T., et al. (2015). Compostos bioativos em alimentos, estresse oxidativo e inflamação: uma visão molecular da nutrição. Revista Hospital Universitário Pedro Ernesto, 14(3), 64–72. https://doi.org/10.12957/rhupe.2015.19942
Song, Y. C., Bi, X., Zhou, M., Zhou, Z., Chen, L., Wang, X., & Ma, Y. (2021). Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf-life of cold brew tea. International Journal of Food Science and Technology, 56(11), 5977–5988. https://doi.org/10.1111/ijfs.15245
Soria, A. C., & Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity of food: A review. Trends in Food Science and Technology, 21(7), 323–331. https://doi.org/10.1016/j.tifs.2010.04.003
Starek, A., Kobus, Z., Sagan, A., Chudzik, B., Pawłat, J., Kwiatkowski, M., et al. (2021). Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice. Scientific Reports, 11(1), 1–12. https://doi.org/10.1038/s41598-021-83073-8
Sun, D. W. (2014). Emerging Technologies for Food Processing. Emerging Technologies for Food Processing. https://doi.org/10.1016/B978-0-12-676757-5.X5000-2
Sun, J., Wang, D., Sun, Z., Liu, F., Du, L., & Wang, D. (2021). The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems. Ultrasonics Sonochemistry, 80, 105801. https://doi.org/10.1016/j.ultsonch.2021.105801
Techathuvanan, C., & D’Souza, D. H. (2018). High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs. Journal of Food Science, 83(6), 1733–1739. https://doi.org/10.1111/1750-3841.14185
Téllez-Morales, J. A., Hernández-Santo, B., & Rodríguez-Miranda, J. (2020). Effect of ultrasound on the techno-functional properties of food components/ingredients: A review. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2019.104787
Tomadoni, B., Cassani, L., Moreira, M. D. R., Ponce, A., & Agüero, M. V. (2020). Natural Antimicrobials Combined with Ultrasound Treatments to Enhance Quality Parameters and Safety of Unpasteurized Strawberry Juice. International Journal of Fruit Science, 20(S2), S178–S197. https://doi.org/10.1080/15538362.2019.1709115
Tremarin, A., Brandão, T. R. S., & Silva, C. L. M. (2017). Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation. Food Control, 73, 18–23. https://doi.org/10.1016/j.foodcont.2016.07.008
Tremarin, A., Canbaz, E. A., Brandão, T. R. S., & Silva, C. L. M. (2019). Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. Lwt, 102, 159–163. https://doi.org/10.1016/j.lwt.2018.12.027
Tsaih, M. L., Tseng, L. Z., & Chen, R. H. (2004). Effects of removing small fragments with ultrafiltration treatment and ultrasonic conditions on the degradation kinetics of chitosan. Polymer Degradation and Stability, 86(1), 25–32. https://doi.org/10.1016/j.polymdegradstab.2003.10.015
Türken, T., & Erge, H. S. (2017). Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology. Food Science and Technology International, 23(6), 540–549. https://doi.org/10.1177/1082013217708077
Ulucan, E., Çoklar, H., & Akbulut, M. (2022). Application of Ultrasound to Extent the Shelf Life of Shalgam Juice: Changes in Some Physicochemical, Nutritional and Microbiological Properties. Journal of Food Processing and Preservation, 1–14. https://doi.org/10.1111/jfpp.16501
Valero, M., Recrosio, N., Saura, D., Muñoz, N., Martí, N., & Lizama, V. (2007). Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering, 80(2), 509–516. https://doi.org/10.1016/j.jfoodeng.2006.06.009
Van Impe, J., Smet, C., Tiwari, B., Greiner, R., Ojha, S., Stulić, V., et al. (2018). State of the art of nonthermal and thermal processing for inactivation of micro-organisms. Journal of Applied Microbiology, 125(1), 16–35. https://doi.org/10.1111/jam.13751
van Wyk, S., Hong, L., & Silva, F. V. M. (2021). Non-thermal high pressure processing, pulsed electric fields and ultrasound preservation of five different table wines. Beverages, 7(4), 1–15. https://doi.org/10.3390/beverages7040069
Verruck, S., & Prudencio, E. S. (2018). Ultrassom na indústria de alimentos: Aplicações no processamento e conservação. Atena Editora. https://doi.org/10.1017/CBO9781107415324.004
Villamiel, M., & De Jong, P. (2000). Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating. Journal of Food Engineering, 45(3), 171–179. https://doi.org/10.1016/S0260-8774(00)00059-5
Wahia, H., Zhou, C., Fakayode, O. A., Amanor-Atiemoh, R., Zhang, L., Taiye Mustapha, A., et al. (2021). Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization. Food Chemistry, 361, 130108. https://doi.org/10.1016/j.foodchem.2021.130108
Wong, E., Pérez, A. M., & Vaillant, F. (2008). Combined effect of osmotic pressure and sonication on the reduction of Salmonella spp. in concentrated orange juice. Journal of Food Safety, 28(4), 499–513. https://doi.org/10.1111/j.1745-4565.2008.00127.x
Wu, T., Yu, X., Hu, A., Zhang, L., Jin, Y., & Abid, M. (2015). Ultrasonic disruption of yeast cells: Underlying mechanism and effects of processing parameters. Innovative Food Science and Emerging Technologies, 28, 59–65. https://doi.org/10.1016/j.ifset.2015.01.005
Xu, B., Azam, S. M. R., Feng, M., Wu, B., Yan, W., Zhou, C., & Ma, H. (2021a). Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review. Ultrasonics Sonochemistry, 81, 105855. https://doi.org/10.1016/j.ultsonch.2021.105855
Xu, B., Chen, J., Sylvain Tiliwa, E., Yan, W., Roknul Azam, S. M., Yuan, J., et al. (2021b). Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2021.105714
Xu, B., Ren, A., Chen, J., Li, H., Wei, B., Wang, J., et al. (2021c). Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state. Food Hydrocolloids, 113, 106440. https://doi.org/10.1016/j.foodhyd.2020.106440
Xu, B., Yuan, J., Wang, L., Lu, F., Wei, B., Azam, R. S. M., et al. (2020). Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein. Ultrasonics Sonochemistry, 63, 104930. https://doi.org/10.1016/j.ultsonch.2019.104930
Yamamoto, K., King, P. M., Wu, X., Mason, T. J., & Joyce, E. M. (2015). Effect of ultrasonic frequency and power on the disruption of algal cells. Ultrasonics Sonochemistry, 24, 165–171. https://doi.org/10.1016/j.ultsonch.2014.11.002
Yikmiş, S. (2020). Effect of ultrasound on different quality parameters of functional sirkencubin syrup. Food Science and Technology, 40(1), 258–265. https://doi.org/10.1590/fst.40218
Yin, H., Hao, J., Zhu, Y., Li, Y., Wang, F., & Deng, Y. (2019). Thermosonication and inactivation of viable putative non-culturable Lactobacillus acetotolerans in beer. Journal of the Institute of Brewing, 125(1), 75–82. https://doi.org/10.1002/jib.541
Yıkmış, S., Bozgeyik, E., & Şimşek, M. A. (2020). Ultrasound processing of verjuice (unripe grape juice) vinegar: Effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity. Journal of Food Science and Technology, 57(9), 3445–3456. https://doi.org/10.1007/s13197-020-04379-5
Zhang, W., Liu, Y., Li, Z., Xu, S., Zhang, J., Hettinga, K., & Zhou, P. (2021). Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk. Ultrasonics Sonochemistry, 77, 105668. https://doi.org/10.1016/j.ultsonch.2021.105668
Zhang, Z. H., Wang, L. H., Zeng, X. A., Han, Z., & Brennan, C. S. (2019). Non-thermal technologies and its current and future application in the food industry: A review. International Journal of Food Science and Technology, 54(1), 1–13. https://doi.org/10.1111/ijfs.13903
Zhu, J., Wang, Y., Li, X., Li, B., Liu, S., Chang, N., et al. (2017). Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice. Ultrasonics Sonochemistry, 37, 251–259. https://doi.org/10.1016/j.ultsonch.2017.01.017
Zia, S., Khan, M. R., Zeng, X. A., Sehrish, Shabbir, M. A., & Aadil, R. M. (2019). Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage. International Journal of Food Science and Technology, 54(8), 2563–2569. https://doi.org/10.1111/ijfs.14167
Zoran, H. (2016). Effects of the High Power Ultrasound on Microorganisms in Fruit Juices. MOJ Food Processing & Technology, 2(5), 176–177. https://doi.org/10.15406/mojfpt.2016.02.00052
Zou, Y., & Jiang, A. (2016). Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Science and Technology, 36(1), 111–115. https://doi.org/10.1590/1678-457X.0061
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Nunes, B.V., da Silva, C.N., Bastos, S.C. et al. Microbiological Inactivation by Ultrasound in Liquid Products. Food Bioprocess Technol 15, 2185–2209 (2022). https://doi.org/10.1007/s11947-022-02818-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-022-02818-z