Optimization of calcium chloride and ultrasonication pre-treatment to mitigate the microbial load on fresh carrots using response surface methodology

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-03-12 DOI:10.1016/j.ultsonch.2025.107311

Muhammad Sameem Javed , Haq Nawaz , Fatima Filza , Muhammad Junaid Anwar , Faiz Ul Hassan Shah , Umair Ali , Muhammad Rizwan Tariq , Hammad Hafeez , Tawfiq Alsulami , Yash D. Jagdale , Robert Mugabi , Gulzar Ahmad Nayik

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引用次数: 0

Abstract

The quality and safety of fruits and vegetables are the major concerns of the food industry. The quality of these foods depends on their safety during storage and processing. The current research was designed to improve the quality by optimizing the safety parameters to minimize the microbial load of carrots during processing and storage. Three process variables including ultrasonication time, ultrasonication temperature, and calcium chloride concentration were optimized, each at five levels, to find the minimum optimal response of microbial load in terms of total plate count (TPC), total coliform count (TCC) and yeast mold count (YMC) using response surface central composite design. The selected factors showed statistically significant (p < 0.05) linear negative effect on TPC and linear positive effect on YMC. The total plate count, total coliform count, and yeast mold count were reduced to 6.117, 5.689, and 6.021 log CFU/mL respectively, under the optimum conditions i.e., ultrasonication time (17.97 min), temperature (43.885 °C), and CaCl₂ concentration (181.211 mg/L). The non-significant interaction or quadratic effect of selected factors was observed on any of the studied responses. Concludingly, the reduction in studied parameters can improve the safety measurements of foods.

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利用响应面方法优化氯化钙和超声波预处理，以减轻新鲜胡萝卜上的微生物负荷

水果和蔬菜的质量和安全是食品工业关注的主要问题。这些食品的质量取决于其在贮藏和加工过程中的安全性。目前的研究旨在通过优化安全参数来提高质量，从而最大限度地减少胡萝卜在加工和储存过程中的微生物负荷。采用响应面中心复合设计，对三个工艺变量（包括超声时间、超声温度和氯化钙浓度）进行了优化，每个变量有五个水平，以找到微生物负荷的最小最优响应，即总平板计数（TPC）、总大肠菌群计数（TCC）和酵母霉菌计数（YMC）。所选因子对 TPC 和 YMC 的线性负效应和线性正效应具有显著的统计学意义（p < 0.05）。在最佳条件下，即超声时间（17.97 分钟）、温度（43.885 °C）和 CaCl2 浓度（181.211 毫克/升），平板总数、总大肠菌群数和酵母菌数分别降低到 6.117、5.689 和 6.021 log CFU/mL。所选因素对所研究反应的交互作用或二次效应均不显著。总之，减少所研究的参数可提高食品的安全性测量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.