The investigation and optimization of two combined pasteurization methods of ultrasonic-pulse electric field and hydrodynamic-pulse electric field on sour cherry juice using RSM-TOPSIS
Corresponding Author
Bahram Hosseinzadeh Samani
Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran
Correspondence
Bahram Hosseinzadeh Samani, Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran.
Email: [email protected]
Search for more papers by this authorAva Behruzian
Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran
Department of Biosystem Engineering, Tarbiat Modares University, Tehran, Iran
Search for more papers by this authorMohammad Hadi Khoshtaghaza
Department of Biosystem Engineering, Tarbiat Modares University, Tehran, Iran
Search for more papers by this authorMehrsa Behruzian
Department of Biosystem Engineering, Tarbiat Modares University, Tehran, Iran
Search for more papers by this authorAli Ansari Ardali
Applied Mathematics, Faculty of Mathematical Sciences, Shahrekord University, Shahrekord, Iran
Search for more papers by this authorCorresponding Author
Bahram Hosseinzadeh Samani
Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran
Correspondence
Bahram Hosseinzadeh Samani, Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran.
Email: [email protected]
Search for more papers by this authorAva Behruzian
Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran
Department of Biosystem Engineering, Tarbiat Modares University, Tehran, Iran
Search for more papers by this authorMohammad Hadi Khoshtaghaza
Department of Biosystem Engineering, Tarbiat Modares University, Tehran, Iran
Search for more papers by this authorMehrsa Behruzian
Department of Biosystem Engineering, Tarbiat Modares University, Tehran, Iran
Search for more papers by this authorAli Ansari Ardali
Applied Mathematics, Faculty of Mathematical Sciences, Shahrekord University, Shahrekord, Iran
Search for more papers by this authorAbstract
In this research, sour cherry juice (SCJ) was treated using a combination of the Ultrasound-Pulsed electric field (UP) wave and Hydrodynamic-Pulsed electric field (HP) systems. The main objective of this study was to investigate the effect of the combination of the pulsed electric field, ultrasonic wave, and hydrodynamic as new non-thermal technologies on the inactivation of microorganisms, energy changes in one cycle of E. coli inactivation, and the quality of SCJ. The range of experimental conditions was as follows: electrical field intensity: 5–10 kV/cm, electric field time: 5–35 s, ultrasound power: 100–200 W, ultrasonic exposure time: 3–5 min, and hydrodynamic exposure time: 3–9 min. The results of the treatments indicated that the combination methods maintained the total phenolic content, anthocyanins, and vitamin C compared to the conventional method. By TOPSIS, a comparison between two combination methods showed that the pasteurization with UP performed better than the HP method.
Practical applications
One of the most effective ways for the utilization of nutritional benefits of fruits is to use their extracts or juices. Also, to kill any harmful bacteria, most juices thermally are pasteurized. Where such treatments often lead to a substantial decrease in their quality (vitamins, phenolics, anthocyanins, etc.). For this goal, researchers are following up on new methods to dispel the adverse effects of thermal pasteurization. The present research aimed to assay the simultaneous effect of the ultrasonic-AC electric field and hydrodynamic-AC electric field to eliminate microorganisms and preserve the quality of SCJ. The current research recommends a novel and combined method for SCJ pasteurization and this method can benefit the food industry.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
REFERENCES
- Adekunte, A., Tiwari, B., Cullen, P., Scannell, A., & O’Donnell, C. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry, 122(3), 500–507. https://doi.org/10.1016/j.foodchem.2010.01.026
- Alexandre, E. M., Pinto, C. A., Moreira, S. A., Pintado, M., & Saraiva, J. A. (2019). Nonthermal food processing/preservation technologies. In C. M. Galanakis (Eds.), Saving food (pp. 141–169). Amsterdam, The Netherlands: Elsevier.
10.1016/B978-0-12-815357-4.00005-5 Google Scholar
- Álvarez-López, J., Jiménez-Munguia, M., Palou, E., & López-Malo, A. (2003). Ultrasound and antimicrobial agents effects on grapefruit juice. Paper presented at the 2003 IFT Annual Meeting-Chicago.
- Baradaran, S., & Sadeghi, M. T. (2019). Intensification of diesel oxidative desulfurization via hydrodynamic cavitation. Ultrasonics Sonochemistry, 58, 104698. https://doi.org/10.1016/j.ultsonch.2019.104698
- 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), e12650.
- Bhattacherjee, A. K., Tandon, D., Dikshit, A., & Kumar, S. (2011). Effect of pasteurization temperature on quality of aonla juice during storage. Journal of Food Science and Technology, 48(3), 269–273. https://doi.org/10.1007/s13197-010-0171-5
- Carbonell-Capella, J., Buniowska, M., Cortes, C., Zulueta, A., Frigola, A., & Esteve, M. (2017). Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana. Food and Bioproducts Processing, 101, 214–222. https://doi.org/10.1016/j.fbp.2016.11.012
- Chen, C., & Tseng, C.-W. (1997). Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii. Process Biochemistry, 32(4), 337–343.
- Evrendilek, G. A., Tok, F. M., Soylu, E., & Soylu, S. (2008). Inactivation of Penicillium expansum in sour cherry juice, peach and apricot nectars by pulsed electric fields. Food Microbiology, 25(5), 662–667.
- Fathi, M. R., Matin, H. Z., Zarchi, M. K., & Azizollahi, S. (2011). The application of fuzzy TOPSIS approach to personnel selection for Padir Company, Iran. Journal of Management Research, 3(2), 1–14. https://doi.org/10.5296/jmr.v3i2.663
10.5296/jmr.v3i2.663 Google Scholar
- Fayyazi, E., Ghobadian, B., Najafi, G., & Hosseinzadeh, B. (2014). Genetic algorithm approach to optimize biodiesel production by ultrasonic system. Chemical Product and Process Modeling, 9(1), 59–70. https://doi.org/10.1515/cppm-2013-0043
- Geciova, J., Bury, D., & Jelen, P. (2002). Methods for disruption of microbial cells for potential use in the dairy industry—A review. International Dairy Journal, 12(6), 541–553. https://doi.org/10.1016/S0958-6946(02)00038-9
- Gogate, P. R. (2011). Hydrodynamic cavitation for food and water processing. Food and Bioprocess Technology, 4(6), 996–1011. https://doi.org/10.1007/s11947-010-0418-1
- Gogate, P. R., & Pandit, A. B. (2001). Hydrodynamic cavitation reactors: A state of the art review. Reviews in Chemical Engineering, 17(1), 1–85. https://doi.org/10.1515/REVCE.2001.17.1.1
- Hamilton, W., & Sale, A. (1967). Effects of high electric fields on microorganisms: II. Mechanism of action of the lethal effect. Biochimica Et Biophysica Acta (BBA) - General Subjects, 148(3), 789–800. https://doi.org/10.1016/0304-4165(67)90053-0
- Hashim, K. S., Ali, S. S. M., AlRifaie, J. K., Kot, P., Shaw, A., Al Khaddar, R., … Gkantou, M. (2020). Escherichia coli inactivation using a hybrid ultrasonic–electrocoagulation reactor. Chemosphere, 247, 125868.https://doi.org/10.1016/j.chemosphere.2020.125868
- Hobbs, B. F., & Meier, P. M. (1994). Multicriteria methods for resource planning: An experimental comparison. IEEE Transactions on Power Systems, 9(4), 1811–1817. https://doi.org/10.1109/59.331435
- Hosseinzadeh Samani, B., Khoshtaghaza, M., Minaee, S., & Abbasi, S. (2015). Modeling the simultaneous effects of microwave and ultrasound treatments on sour cherry juice using response surface methodology. Journal of Agricultural Science and Technology, 17(4), 837–846.
- James, C. S. (1995). Analytical chemistry of foods. Warsaw, Poland: Blackie Academic & Professional.
10.1007/978-1-4615-2165-5 Google Scholar
- Knorr, D. (1998). Technology aspects related to microorganisms in functional foods. Trends in Food Science & Technology, 9(8), 295–306. https://doi.org/10.1016/S0924-2244(98)00051-X
- Kuldiloke, J. (2002). Effect of ultrasound, temperature and pressure treatments on enzyme activity and quality indicators of fruit and vegetable juices (M.Sc thesis). Leipzig, Germany: University of Berlin. Retrieved from https://depositonce.tu-berlin.de/handle/11303/835
- Marx, G., Moody, A., & Bermúdez-Aguirre, D. (2011). A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication. International Journal of Food Microbiology, 151(3), 327–337. https://doi.org/10.1016/j.ijfoodmicro.2011.09.027
- Milani, E. A., Alkhafaji, S., & Silva, F. V. (2015). Pulsed electric field continuous pasteurization of different types of beers. Food Control, 50, 223–229.
- Moody, A., Marx, G., Swanson, B. G., & Bermúdez-Aguirre, D. (2014). A comprehensive study on the inactivation of Escherichia coli under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and ultrasound. Food Control, 37, 305–314. https://doi.org/10.1016/j.foodcont.2013.09.052
- Odriozola-Serrano, I., Soliva-Fortuny, R., Hernández-Jover, T., & Martín-Belloso, O. (2009). Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chemistry, 112(1), 258–266. https://doi.org/10.1016/j.foodchem.2008.05.087
- Odriozola-Serrano, I., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovative Food Science & Emerging Technologies, 9(3), 272–279. https://doi.org/10.1016/j.ifset.2007.07.009
- Patras, A., Brunton, N. P., Da Pieve, S., & Butler, F. (2009). Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science & Emerging Technologies, 10(3), 308–313. https://doi.org/10.1016/j.ifset.2008.12.004
- Rawson, A., Patras, A., Tiwari, B., Noci, F., Koutchma, T., & Brunton, N. (2011). Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44(7), 1875–1887. https://doi.org/10.1016/j.foodres.2011.02.053
- Rezaeimotlagh, A., Tang, K. S., Resch, M., Cullen, P. J., & Trujillo, F. J. (2018). Inactivation kinetics of Escherichia coli in cranberry juice during multistage treatment by electric fields. Food Research International, 106, 780–790. https://doi.org/10.1016/j.foodres.2018.01.049
- Rostami, S., Behruzian, M., Samani, B. H., Lorigooini, Z., Hosseinabadi, T., Zareiforoush, H., & Behruzian, A. (2018). Study of combined ultrasound-microwave effect on chemical compositions and E. coli count of rose aromatic water. Iranian Journal of Pharmaceutical Research, 17(Suppl2), 146.
- Saldana, G., Puertolas, E., Monfort, S., Raso, J., & Alvarez, I. (2011). Defining treatment conditions for pulsed electric field pasteurization of apple juice. International Journal of Food Microbiology, 151(1), 29–35. https://doi.org/10.1016/j.ijfoodmicro.2011.07.033
- Samani, B. H., Gudarzi, H., Rostami, S., Lorigooini, Z., Esmaeili, Z., & Jamshidi-kia, F. (2018). Development and optimization of the new ultrasonic-infrared-vacuum dryer in drying Kelussia odoratissima and its comparison with conventional methods. Industrial Crops and Products, 123, 46–54. https://doi.org/10.1016/j.indcrop.2018.06.053
- Samani, B. H., Khoshtaghaza, M. H., Lorigooini, Z., Minaei, S., & Zareiforoush, H. (2015). Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing. Innovative Food Science & Emerging Technologies, 32, 110–115. https://doi.org/10.1016/j.ifset.2015.09.015
- Samani, B. H., Khoshtaghaza, M. H., Minaei, S., Zareifourosh, H., Eshtiaghi, M. N., & Rostami, S. (2016). Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave – Ultrasonic waves. Journal of Food Science and Technology, 53(1), 88–103. https://doi.org/10.1007/s13197-015-2026-6
- Samani, B., Khoshtghaza, M., Minaee, S., & Abbasi, S. (2013). Effect of ultrasonic waves on pasteurization of sour cherry juice. International Journal of Biosciences, 3(12), 193–200.
10.12692/ijb/3.12.193-200 Google Scholar
- Samani, B. H., & Lorigooini, Z. (2015). Effects of ultrasonic on microorganisms and enzymes. International Science and Investigation Journal, 4(1), 106–113.
- Samani, B. H., Lorigooini, Z., Rostami, S., Zareiforoush, H., Behruzian, M., & Behruzian, A. (2018). The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice. Journal of Herbmed Pharmacology, 7(1), 29–36.
- Samani, B. H., Lorigooini, Z., Zareiforoush, H., & Jafari, S. (2017). Effect of ultrasound and infrared drying methods on quantitative and qualitative characteristics of Satureja bachtiarica essential oil. Journal of Essential Oil Bearing Plants, 20(5), 1196–1208.
- Simonis, P., Kersulis, S., Stankevich, V., Sinkevic, K., Striguniene, K., Ragoza, G., & Stirke, A. (2019). Pulsed electric field effects on inactivation of microorganisms in acid whey. International Journal of Food Microbiology, 291, 128–134.
- Singh, R., Chidambara Murthy, K., & Jayaprakasha, G. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81–86.
- Suslick, K. S. (1989). The chemical effects of ultrasound. Scientific American, 260(2), 80–87. https://doi.org/10.1038/scientificamerican0289-80
- Toepfl, S., Heinz, V., & Knorr, D. (2006). Applications of pulsed electric fields technology for the food industry. In R. Javier & H. Volker (Eds.), Pulsed electric fields technology for the food industry (pp. 197–221). Berlin, Germany: Springer.
- Toepfl, S., Heinz, V., & Knorr, D. (2007). High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing: Process Intensification, 46(6), 537–546. https://doi.org/10.1016/j.cep.2006.07.011
- Torregrosa, F., Esteve, M., Frígola, A., & Cortés, C. (2006). Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice. Journal of Food Engineering, 73(4), 339–345. https://doi.org/10.1016/j.jfoodeng.2005.01.034
- Trappey, A., II, Bawadi, H. A., Bansode, R. R., & Losso, J. N. (2005). Anthocyanin profile of mayhaw (Crataegus opaca). Food Chemistry, 91(4), 665–671.
- 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
- Zareiforoush, H., Minaei, S., Alizadeh, M. R., Banakar, A., & Samani, B. H. (2016). Design, development and performance evaluation of an automatic control system for rice whitening machine based on computer vision and fuzzy logic. Computers and Electronics in Agriculture, 124, 14–22. https://doi.org/10.1016/j.compag.2016.01.024
