Good Feasibility of Ozone-Microwave Treatment as a Sterilization Technology to Extend the Edible Life of Candied Fruit as a Post-processed Fresh Fruit Product
In order to solve the problem of infestation of fresh fruit after making them into candied fruit and the quality degradation caused by the infestation, a combined ozone–microwave sterilization method was used to treat four candied fruit molds. Response surface optimization analysis showed that when...
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| Veröffentlicht in: | Food and bioprocess technology 2024-10, Vol.17 (10), p.3086-3100 |
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| creator | Huang, Haoran Ni, Zeping Xie, Jiawen Li, Yuyao Wen, Huicui Huang, Zitong Situ, Wenbei Song, Xianliang |
| description | In order to solve the problem of infestation of fresh fruit after making them into candied fruit and the quality degradation caused by the infestation, a combined ozone–microwave sterilization method was used to treat four candied fruit molds. Response surface optimization analysis showed that when the ozone infusion time was at 10 min (2.642 kg/mL) and with 560 W microwave power for 20 s, the inhibition rates of the four candied fruit molds
Cladosporium velox
,
Penicillium citreonigrum
,
Penicillium sclerotiorum
, and
Alternaria tenuissima
were 100%, 94.28%, 100%, and 100%, respectively. Moreover, according to the characterization of morphology, DNA electrophoretic profiles, and nucleic acid/protein leakage test, the integrity of the mold cell membrane was destroyed after the combined ozone–microwave treatment because of the thermal and nonthermal effects of microwave and the strongly oxidizing properties of ozone. The molds were dead because of the efflux of intracellular nucleic acid and protein and the degradation of DNA, which influenced normal cellular metabolism. Quality identification showed a better expected quality of candied fruit. |
| doi_str_mv | 10.1007/s11947-023-03315-7 |
| format | Article |
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Cladosporium velox
,
Penicillium citreonigrum
,
Penicillium sclerotiorum
, and
Alternaria tenuissima
were 100%, 94.28%, 100%, and 100%, respectively. Moreover, according to the characterization of morphology, DNA electrophoretic profiles, and nucleic acid/protein leakage test, the integrity of the mold cell membrane was destroyed after the combined ozone–microwave treatment because of the thermal and nonthermal effects of microwave and the strongly oxidizing properties of ozone. The molds were dead because of the efflux of intracellular nucleic acid and protein and the degradation of DNA, which influenced normal cellular metabolism. Quality identification showed a better expected quality of candied fruit.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-023-03315-7</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Biotechnology ; Cell membranes ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Degradation ; Deoxyribonucleic acid ; DNA ; Efflux ; Food ; Food Science ; Fruits ; Fungi ; Heat treatment ; Infestation ; Microwave heating ; Morphology ; Nonthermal effects ; Nucleic acids ; Ozone ; Protein turnover ; Proteins ; Response surface methodology ; Sterilization</subject><ispartof>Food and bioprocess technology, 2024-10, Vol.17 (10), p.3086-3100</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c270t-bc7c5c16b9dfb6723a9b8c5ed1b186a26f7d3b21175388e7fe9f8f14735a0f203</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-023-03315-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-023-03315-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Huang, Haoran</creatorcontrib><creatorcontrib>Ni, Zeping</creatorcontrib><creatorcontrib>Xie, Jiawen</creatorcontrib><creatorcontrib>Li, Yuyao</creatorcontrib><creatorcontrib>Wen, Huicui</creatorcontrib><creatorcontrib>Huang, Zitong</creatorcontrib><creatorcontrib>Situ, Wenbei</creatorcontrib><creatorcontrib>Song, Xianliang</creatorcontrib><title>Good Feasibility of Ozone-Microwave Treatment as a Sterilization Technology to Extend the Edible Life of Candied Fruit as a Post-processed Fresh Fruit Product</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>In order to solve the problem of infestation of fresh fruit after making them into candied fruit and the quality degradation caused by the infestation, a combined ozone–microwave sterilization method was used to treat four candied fruit molds. Response surface optimization analysis showed that when the ozone infusion time was at 10 min (2.642 kg/mL) and with 560 W microwave power for 20 s, the inhibition rates of the four candied fruit molds
Cladosporium velox
,
Penicillium citreonigrum
,
Penicillium sclerotiorum
, and
Alternaria tenuissima
were 100%, 94.28%, 100%, and 100%, respectively. Moreover, according to the characterization of morphology, DNA electrophoretic profiles, and nucleic acid/protein leakage test, the integrity of the mold cell membrane was destroyed after the combined ozone–microwave treatment because of the thermal and nonthermal effects of microwave and the strongly oxidizing properties of ozone. The molds were dead because of the efflux of intracellular nucleic acid and protein and the degradation of DNA, which influenced normal cellular metabolism. Quality identification showed a better expected quality of candied fruit.</description><subject>Agriculture</subject><subject>Biotechnology</subject><subject>Cell membranes</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Degradation</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>Efflux</subject><subject>Food</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Fungi</subject><subject>Heat treatment</subject><subject>Infestation</subject><subject>Microwave heating</subject><subject>Morphology</subject><subject>Nonthermal effects</subject><subject>Nucleic acids</subject><subject>Ozone</subject><subject>Protein turnover</subject><subject>Proteins</subject><subject>Response surface methodology</subject><subject>Sterilization</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9Uc1OGzEQtiqQCikvwMlSzwaPnV3vHqsoUKRUidRwtrzeMTEK69R2SsPD8Kw4JCo3TjPS9zeaj5BL4FfAubpOAO1YMS4k41JCxdQXcgatrFgF4_bk_y75V3Ke0iPnNR-DPCOvtyH09AZN8p1f-7yjwdH5SxiQ_fI2hmfzF-kyoslPOGRqEjX0d8ZYuC8m-zDQJdrVENbhYUdzoNN_GYee5hXSae-7NdKZd7g3nZih91iy4tYfjRYhZbaJwWJK7wim1RFfxNBvbf5GTp1ZJ7w4zhG5v5kuJz_ZbH57N_kxY1Yonllnla0s1F3bu65WQpq2a2yFPXTQ1EbUTvWyEwCqkk2DymHrGgdjJSvDneByRL4ffMs1f7aYsn4M2ziUSC2BCwENL9IREQdWeUxKEZ3eRP9k4k4D1_se9KEHXXrQ7z1oVUTyIEqFPDxg_LD-RPUGZUyM4A</recordid><startdate>20241001</startdate><enddate>20241001</enddate><creator>Huang, Haoran</creator><creator>Ni, Zeping</creator><creator>Xie, Jiawen</creator><creator>Li, Yuyao</creator><creator>Wen, Huicui</creator><creator>Huang, Zitong</creator><creator>Situ, Wenbei</creator><creator>Song, Xianliang</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20241001</creationdate><title>Good Feasibility of Ozone-Microwave Treatment as a Sterilization Technology to Extend the Edible Life of Candied Fruit as a Post-processed Fresh Fruit Product</title><author>Huang, Haoran ; Ni, Zeping ; Xie, Jiawen ; Li, Yuyao ; Wen, Huicui ; Huang, Zitong ; Situ, Wenbei ; Song, Xianliang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c270t-bc7c5c16b9dfb6723a9b8c5ed1b186a26f7d3b21175388e7fe9f8f14735a0f203</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Agriculture</topic><topic>Biotechnology</topic><topic>Cell membranes</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Degradation</topic><topic>Deoxyribonucleic acid</topic><topic>DNA</topic><topic>Efflux</topic><topic>Food</topic><topic>Food Science</topic><topic>Fruits</topic><topic>Fungi</topic><topic>Heat treatment</topic><topic>Infestation</topic><topic>Microwave heating</topic><topic>Morphology</topic><topic>Nonthermal effects</topic><topic>Nucleic acids</topic><topic>Ozone</topic><topic>Protein turnover</topic><topic>Proteins</topic><topic>Response surface methodology</topic><topic>Sterilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Huang, Haoran</creatorcontrib><creatorcontrib>Ni, Zeping</creatorcontrib><creatorcontrib>Xie, Jiawen</creatorcontrib><creatorcontrib>Li, Yuyao</creatorcontrib><creatorcontrib>Wen, Huicui</creatorcontrib><creatorcontrib>Huang, Zitong</creatorcontrib><creatorcontrib>Situ, Wenbei</creatorcontrib><creatorcontrib>Song, Xianliang</creatorcontrib><collection>CrossRef</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Huang, Haoran</au><au>Ni, Zeping</au><au>Xie, Jiawen</au><au>Li, Yuyao</au><au>Wen, Huicui</au><au>Huang, Zitong</au><au>Situ, Wenbei</au><au>Song, Xianliang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Good Feasibility of Ozone-Microwave Treatment as a Sterilization Technology to Extend the Edible Life of Candied Fruit as a Post-processed Fresh Fruit Product</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2024-10-01</date><risdate>2024</risdate><volume>17</volume><issue>10</issue><spage>3086</spage><epage>3100</epage><pages>3086-3100</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>In order to solve the problem of infestation of fresh fruit after making them into candied fruit and the quality degradation caused by the infestation, a combined ozone–microwave sterilization method was used to treat four candied fruit molds. Response surface optimization analysis showed that when the ozone infusion time was at 10 min (2.642 kg/mL) and with 560 W microwave power for 20 s, the inhibition rates of the four candied fruit molds
Cladosporium velox
,
Penicillium citreonigrum
,
Penicillium sclerotiorum
, and
Alternaria tenuissima
were 100%, 94.28%, 100%, and 100%, respectively. Moreover, according to the characterization of morphology, DNA electrophoretic profiles, and nucleic acid/protein leakage test, the integrity of the mold cell membrane was destroyed after the combined ozone–microwave treatment because of the thermal and nonthermal effects of microwave and the strongly oxidizing properties of ozone. The molds were dead because of the efflux of intracellular nucleic acid and protein and the degradation of DNA, which influenced normal cellular metabolism. Quality identification showed a better expected quality of candied fruit.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-023-03315-7</doi><tpages>15</tpages></addata></record> |
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| subjects | Agriculture Biotechnology Cell membranes Chemistry Chemistry and Materials Science Chemistry/Food Science Degradation Deoxyribonucleic acid DNA Efflux Food Food Science Fruits Fungi Heat treatment Infestation Microwave heating Morphology Nonthermal effects Nucleic acids Ozone Protein turnover Proteins Response surface methodology Sterilization |
| title | Good Feasibility of Ozone-Microwave Treatment as a Sterilization Technology to Extend the Edible Life of Candied Fruit as a Post-processed Fresh Fruit Product |
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