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Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage
The objective of the current investigation was to assess the microbial quality, physicochemical parameters, volatiles profile and sensory quality of fresh-cut Chinese cabbage samples exposed to dual frequency ultrasound (DFU1: 20–40 kHz; DFU2: 20–60 kHz; and DFU3: 40–60 kHz) and triple frequency ult...
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Published in: | Food science & technology 2020-01, Vol.117, p.108666, Article 108666 |
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description | The objective of the current investigation was to assess the microbial quality, physicochemical parameters, volatiles profile and sensory quality of fresh-cut Chinese cabbage samples exposed to dual frequency ultrasound (DFU1: 20–40 kHz; DFU2: 20–60 kHz; and DFU3: 40–60 kHz) and triple frequency ultrasound (TFU: 20–40–60 kHz) washing processes. The natural microbiota (total bacteria, yeasts and molds), physicochemical quality (instrumental colour, texture, electrolyte leakage, and microstructure), volatile compounds and sensorial quality (texture, colour, odour, appearance and general acceptability) were determined. Counts of total bacteria, yeast and molds were significantly reduced (P 1) and were considered as aroma active compounds (AACs) contributing substantially to the core aroma profile of the Chinese cabbage. Finally, DFU washing according to an affective sensory tests on treated samples, presented positive sensory characteristics with better general acceptability compared to TFU washing.
•Triple frequency ultrasound (TFU) effectively reduced bacteria, yeasts and molds.•43 Volatile compounds were identified by headspace solid-phase microextraction.•6 volatile compounds were selected as aroma-active compounds including 3 aldehydes.•Dual frequency ultrasound (DFU) improved the concentration of volatile compounds.•DFU treatments revealed superior physicochemical and sensory characteristics. |
doi_str_mv | 10.1016/j.lwt.2019.108666 |
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•Triple frequency ultrasound (TFU) effectively reduced bacteria, yeasts and molds.•43 Volatile compounds were identified by headspace solid-phase microextraction.•6 volatile compounds were selected as aroma-active compounds including 3 aldehydes.•Dual frequency ultrasound (DFU) improved the concentration of volatile compounds.•DFU treatments revealed superior physicochemical and sensory characteristics.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2019.108666</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Aroma active compounds (AACs) ; Headspace solid-phase microextraction (HS-SPME) ; Microbiological quality ; Odour activity value (OAV) ; Ultrasonication</subject><ispartof>Food science & technology, 2020-01, Vol.117, p.108666, Article 108666</ispartof><rights>2019 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c297t-2ca736f817d501afb16b1ca3791a5c3bb14aa7509788f2a8be03d7a3439222b23</citedby><cites>FETCH-LOGICAL-c297t-2ca736f817d501afb16b1ca3791a5c3bb14aa7509788f2a8be03d7a3439222b23</cites><orcidid>0000-0003-2418-9138 ; 0000-0002-7783-499X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Alenyorege, Evans Adingba</creatorcontrib><creatorcontrib>Ma, Haile</creatorcontrib><creatorcontrib>Aheto, Joshua Harrington</creatorcontrib><creatorcontrib>Agyekum, Akwasi Akomeah</creatorcontrib><creatorcontrib>Zhou, Cunshan</creatorcontrib><title>Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage</title><title>Food science & technology</title><description>The objective of the current investigation was to assess the microbial quality, physicochemical parameters, volatiles profile and sensory quality of fresh-cut Chinese cabbage samples exposed to dual frequency ultrasound (DFU1: 20–40 kHz; DFU2: 20–60 kHz; and DFU3: 40–60 kHz) and triple frequency ultrasound (TFU: 20–40–60 kHz) washing processes. The natural microbiota (total bacteria, yeasts and molds), physicochemical quality (instrumental colour, texture, electrolyte leakage, and microstructure), volatile compounds and sensorial quality (texture, colour, odour, appearance and general acceptability) were determined. Counts of total bacteria, yeast and molds were significantly reduced (P < 0.05) with TFU, which in general reduced 3.1 and 2.8 decades respectively. However, the results indicated that TFU washing of Chinese cabbage brought about undesirable changes in physicochemical and volatile compounds attributes whereas the DFU preserved or enhanced these attributes. Forty-three (43) volatile compounds were identified and quantified by HS-SPME-GC-MS analysis, six (6) of which had odour activity values greater than 1 (OAVs > 1) and were considered as aroma active compounds (AACs) contributing substantially to the core aroma profile of the Chinese cabbage. Finally, DFU washing according to an affective sensory tests on treated samples, presented positive sensory characteristics with better general acceptability compared to TFU washing.
•Triple frequency ultrasound (TFU) effectively reduced bacteria, yeasts and molds.•43 Volatile compounds were identified by headspace solid-phase microextraction.•6 volatile compounds were selected as aroma-active compounds including 3 aldehydes.•Dual frequency ultrasound (DFU) improved the concentration of volatile compounds.•DFU treatments revealed superior physicochemical and sensory characteristics.</description><subject>Aroma active compounds (AACs)</subject><subject>Headspace solid-phase microextraction (HS-SPME)</subject><subject>Microbiological quality</subject><subject>Odour activity value (OAV)</subject><subject>Ultrasonication</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kEtOwzAQhi0EEqVwAHa-QIofqZ2IFarKQ0JiA2tr7NitqzRpbadVD8J9cShrvLFmNN8_ow-he0pmlFDxsJm1xzRjhNa5roQQF2hCSS0KSpm8RBNCGC9EyatrdBPjhuRXsmqCvpfOWZNw73C0-8F2yUOLt0ObfOHCb8eccC4DxH7oGnyEuPbdCu9Cb2yMNuK-w_sBWp9OGFIKXg8pdyHPHvoWkm8tNv12N9JxxJxvx4C8MS-I68IMCS9ypo15ELSGlb1FVw7aaO_-_in6el5-Ll6L94-Xt8XTe2FYLVPBDEguXEVlMycUnKZCUwNc1hTmhmtNSwA5J7WsKseg0pbwRgIvec0Y04xPET3nmtDHGKxTu-C3EE6KEjV6VRuVvarRqzp7zczjmbH5sIO3QUXjsyXb-JBNqqb3_9A_kZaFQA</recordid><startdate>202001</startdate><enddate>202001</enddate><creator>Alenyorege, Evans Adingba</creator><creator>Ma, Haile</creator><creator>Aheto, Joshua Harrington</creator><creator>Agyekum, Akwasi Akomeah</creator><creator>Zhou, Cunshan</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0003-2418-9138</orcidid><orcidid>https://orcid.org/0000-0002-7783-499X</orcidid></search><sort><creationdate>202001</creationdate><title>Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage</title><author>Alenyorege, Evans Adingba ; Ma, Haile ; Aheto, Joshua Harrington ; Agyekum, Akwasi Akomeah ; Zhou, Cunshan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c297t-2ca736f817d501afb16b1ca3791a5c3bb14aa7509788f2a8be03d7a3439222b23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Aroma active compounds (AACs)</topic><topic>Headspace solid-phase microextraction (HS-SPME)</topic><topic>Microbiological quality</topic><topic>Odour activity value (OAV)</topic><topic>Ultrasonication</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alenyorege, Evans Adingba</creatorcontrib><creatorcontrib>Ma, Haile</creatorcontrib><creatorcontrib>Aheto, Joshua Harrington</creatorcontrib><creatorcontrib>Agyekum, Akwasi Akomeah</creatorcontrib><creatorcontrib>Zhou, Cunshan</creatorcontrib><collection>CrossRef</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alenyorege, Evans Adingba</au><au>Ma, Haile</au><au>Aheto, Joshua Harrington</au><au>Agyekum, Akwasi Akomeah</au><au>Zhou, Cunshan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage</atitle><jtitle>Food science & technology</jtitle><date>2020-01</date><risdate>2020</risdate><volume>117</volume><spage>108666</spage><pages>108666-</pages><artnum>108666</artnum><issn>0023-6438</issn><eissn>1096-1127</eissn><abstract>The objective of the current investigation was to assess the microbial quality, physicochemical parameters, volatiles profile and sensory quality of fresh-cut Chinese cabbage samples exposed to dual frequency ultrasound (DFU1: 20–40 kHz; DFU2: 20–60 kHz; and DFU3: 40–60 kHz) and triple frequency ultrasound (TFU: 20–40–60 kHz) washing processes. The natural microbiota (total bacteria, yeasts and molds), physicochemical quality (instrumental colour, texture, electrolyte leakage, and microstructure), volatile compounds and sensorial quality (texture, colour, odour, appearance and general acceptability) were determined. Counts of total bacteria, yeast and molds were significantly reduced (P < 0.05) with TFU, which in general reduced 3.1 and 2.8 decades respectively. However, the results indicated that TFU washing of Chinese cabbage brought about undesirable changes in physicochemical and volatile compounds attributes whereas the DFU preserved or enhanced these attributes. Forty-three (43) volatile compounds were identified and quantified by HS-SPME-GC-MS analysis, six (6) of which had odour activity values greater than 1 (OAVs > 1) and were considered as aroma active compounds (AACs) contributing substantially to the core aroma profile of the Chinese cabbage. Finally, DFU washing according to an affective sensory tests on treated samples, presented positive sensory characteristics with better general acceptability compared to TFU washing.
•Triple frequency ultrasound (TFU) effectively reduced bacteria, yeasts and molds.•43 Volatile compounds were identified by headspace solid-phase microextraction.•6 volatile compounds were selected as aroma-active compounds including 3 aldehydes.•Dual frequency ultrasound (DFU) improved the concentration of volatile compounds.•DFU treatments revealed superior physicochemical and sensory characteristics.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2019.108666</doi><orcidid>https://orcid.org/0000-0003-2418-9138</orcidid><orcidid>https://orcid.org/0000-0002-7783-499X</orcidid></addata></record> |
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subjects | Aroma active compounds (AACs) Headspace solid-phase microextraction (HS-SPME) Microbiological quality Odour activity value (OAV) Ultrasonication |
title | Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage |
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