Research Progress on the Effect of Ultrasound on the Microbial Inactivation and Qualities of Fruit and Vegetable Juice
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Abstract:
Ultrasound (US) is a sound wave propagated in the medium based on the mechanical vibrations. The frequency of US is higher than 20 kHz, which exceeds the range of human hearing. US is especially suitable for the processing of fruit and vegetable juice as a non-thermal technology. On the one hand, the ultrasound could destroy microbial cell wall by cavitation and inhibit the growth of microorganisms in fruit and vegetable juice. On the other hand, compared with traditional heat sterilization technology, US could reduce water and energy consumption, maximize the retention of nutritional quality and organoleptic properties of fruit and vegetable juice, and increase the homogeneity of the products. At present, the effects of US alone can’t achieve the suf?cient lethal effect on the foodborne pathogens or spoilage microorganisms, while US combined with other preservation techniques, such as mild heat treatment, high pressure, bacteriostat, and so on., can effectively improve the microbial inactivation and enzyme inactivation. This paper introduced the action mechanism and the equipment of ultrasound. The paper also summarized the research status of US used alone or in combination with other preservation techniques in fruit and vegetable juice processing for microbial inactivation, pesticide degradation, nutritional quality, colour, aroma, stability, and turbidity improvement, and the analysis of the development trend of the US technology.
