Skip to main content
SpringerLink
Log in

Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The study investigated the effect of multi-frequency ultrasound treatments including mono-frequency ultrasound (MFU), dual-frequency ultrasound (DFU), and tri-frequency ultrasound (TFU) on the physicochemical, antioxidant potential and microbial quality of tomatoes. The results revealed that various frequencies and modes presented significant (P < 0.05) differences in measured parameters including total soluble solids, colour, texture, lycopene content, total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, microstructure, pigment reflectance and microbial inactivation. However, ultrasound treatments did not significantly affect the pH and titratable acidity of the tomato. The TFU treatment led to a higher retention of total soluble solids, tomato colour indices, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of the sample, with a significant reduction in natural microbiota. The best treatment for natural microbiota reduction and enhancement of microbial safety was TFU, which in general reduced in decimal terms > 1.5 log CFU/g of bacteria, yeast and molds. In general, lycopene content, total colour difference, pigment reflectance, texture, microstructural integrity, and microbial load of tomato decreased in the order of MFU > DFU > TFU due to the increasing cavitation and possible additive effect of multi-frequency ultrasound. Results of the investigation recommend that multi-frequency multi-mode ultrasound washing could retain the quality of tomato. It could effectively be employed for postharvest processing of tomato leading to improvement in physicochemical, antioxidant potential and microbial safety.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. M. Mechmeche, H. Ksontini, M. Hamdi, F. Kachouri, Impact of the addition of tomato seed oil on physicochemical characteristics, antioxidant activity and microbiological quality of dried tomato slices. J. Food Meas. Charact. 12, 1378–1390 (2018)

    Article  Google Scholar 

  2. E. Coyago-Cruz, M. Corell, A. Moriana, D. Hernanz, A.M. Benítez-González, C.M. Stinco, A.J. Meléndez-Martínez, Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster. Food Chem. 240, 870–884 (2018)

    Article  CAS  PubMed  Google Scholar 

  3. R. Kongkachuichai, R. Charoensiri, K. Yakoh, A. Kringkasemsee, Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand. Food Chem. 173, 838–846 (2015)

    Article  CAS  PubMed  Google Scholar 

  4. S. Tilahun, D.S. Park, A.M. Taye, C.S. Jeong, Effect of ripening conditions on the physicochemical and antioxidant properties of tomato (Lycopersicon esculentum Mill.). Food Sci. Biotechnol. 26, 473–479 (2017)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  5. A. Gani, W.N. Baba, M. Ahmad, U. Shah, A.A. Khan, I.A. Wani, F.A. Masoodi, A. Gani, Effect of ultrasound treatment on physicochemical, nutraceutical and microbial quality of strawberry. LWT Food Sci. Technol. 66, 496–502 (2016)

    Article  CAS  Google Scholar 

  6. T.S. Awad, H.A. Moharram, O.E. Shaltout, D. Asker, M.M. Youssef, Applications of ultrasound in analysis, processing and quality control of food: a review. Food Res. Int. 48, 410–427 (2012)

    Article  CAS  Google Scholar 

  7. P. Piyasena, E. Mohareb, R.C. Mckellar, Inactivation of microbes using ultrasound: a review. Int. J. Food Microbiol. 87, 207–216 (2003)

    Article  CAS  PubMed  Google Scholar 

  8. A. Golmohamadi, G. Möller, J. Powers, C. Nindo, Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree. Ultrason. Sonochem. 20, 1316–1323 (2013)

    Article  CAS  PubMed  Google Scholar 

  9. J.F.B. Sao Jose, N. Andrade, A. Ramos, M.C. Vanetti, P. Stringheta, J.B. Chaves, Decontamination by ultrasound application in fresh fruits and vegetables. Food Control 45, 36–50 (2014)

    Article  Google Scholar 

  10. E.A. Alenyorege, H. Ma, I. Ayim, C. Zhou, Ultrasound decontamination of pesticides and microorganisms in fruits and vegetables: a review. J. Food Saf. Food Qual. 69, 80–91 (2018)

    Google Scholar 

  11. M. Abid, S. Jabbar, T. Wu, M. Muhammad, B. Hu, S. Lei, X. Zeng, Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason. Sonochem. 21, 93–97 (2013)

    Article  CAS  PubMed  Google Scholar 

  12. B. Tomadoni, L. Cassani, G. Viacava, M.D.R. Moreira, A. Ponce, Effect of ultrasound and storage time on quality attributes of strawberry juice. J. Food Process. Eng. 40, 1–8 (2017)

    Google Scholar 

  13. S. Muzaffar, M. Ahmad, S.M.W. Adil, Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). J. Food Sci. Technol. 53, 2752–2759 (2016)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  14. M. Abid, S. Jabbar, T. Wu, M. Muhammad, B. Hu, S. Lei, X. Zhang, X. Zeng, Effect of ultrasound on different quality parameters of apple juice. Ultrason. Sonochem. 20, 1182–1187 (2013)

    Article  CAS  PubMed  Google Scholar 

  15. A.O. Adekunte, B.K. Tiwari, P.J. Cullen, A.G.M. Scannell, C.P.O. Donnell, Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem. 122, 500–507 (2010)

    Article  CAS  Google Scholar 

  16. K. Huang, S. Wrenn, R. Tikekar, N. Nitin, Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce. J. Food Eng. 224, 95–104 (2018)

    Article  CAS  Google Scholar 

  17. M. Nowacka, M. Wedzik, Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue. Appl. Acoust. 103, 163–171 (2016)

    Article  Google Scholar 

  18. X. Ren, H. Ma, S. Mao, H. Zhou, Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein. Eur. Food Res. Technol. 238, 435–442 (2014)

    Article  CAS  Google Scholar 

  19. X. Yang, Y. Li, S. Li, A.O. Oladejo, Y. Wang, S. Huang, C. Zhou, Y. Wang, L. Mao, Y. Zhang, H. Ma, X. Ye, Effects of low power density multi-frequency ultrasound pretreatment on the enzymolysis and the structure characterization of defatted wheat germ protein. Ultrason. Sonochem. 38, 410–420 (2017)

    Article  CAS  PubMed  Google Scholar 

  20. A.A. Gabriel, Inactivation behaviours of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice. Food Control 46, 189–196 (2014)

    Article  CAS  Google Scholar 

  21. X. Yang, Y. Li, S. Li, A.O. Oladejo, S. Ruan, Y. Wang, S. Huang, H. Ma, Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein. Ultrason. Sonochem. 38, 19–28 (2017)

    Article  CAS  PubMed  Google Scholar 

  22. E.A. Alenyorege, H. Ma, I. Ayim, C. Zhou, P. Wu, C. Hong, R. Osae, Effect of multi-frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non-heading Chinese cabbage. J. Food Process. Preserv. 42, 1–11 (2018)

    Article  CAS  Google Scholar 

  23. E.E. Abano, H. Ma, W. Qu, Optimization of drying conditions for quality dried tomato slices using response surface methodology. J. Food Process. Preserv. 38, 996–1009 (2014)

    Article  CAS  Google Scholar 

  24. C. Agius, S. von Tucher, B. Poppenberger, W. Rozhon, Quantification of sugars and organic acids in tomato fruits. MethodsX. 5, 537–550 (2018)

    Article  PubMed  PubMed Central  Google Scholar 

  25. T. Suwanaruang, Analyzing lycopene content in fruits. Agric. Agric. Sci. Procedia. 11, 46–48 (2016)

    Google Scholar 

  26. G.O. Adejo, F.A. Agbali, O.S. Otokpa, T. Antioxidant, Lycopene, Ascorbic acid and microbial load estimation in powdered tomato varieties sold in dutsin-ma market. Open Access Libr. J. 2, 1–7 (2015)

    Google Scholar 

  27. Q.D. Do, A.E. Angkawijaya, P.L. Tran-Nguyen, L.H. Huynh, F.E. Soetaredjo, S. Ismadji, Y.H. Ju, Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. J. Food Drug Anal. 22, 296–302 (2014)

    Article  CAS  PubMed  Google Scholar 

  28. Q. Shen, B. Zhang, R. Xu, Y. Wang, X. Ding, P. Li, Antioxidant activity in vitro of the selenium-contained protein from the Se-enriched Bifidobacterium animalis. Anaerobe 16, 380–386 (2010)

    Article  CAS  PubMed  Google Scholar 

  29. L.O. Silveira, D.K. Rosario, A.C. Giori, S.B. Oliveira, Y. Mutz, C. Marques, J. Coelho, P. Bernardes, Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa). J. Food Sci. Technol. 55(4), 1535–1540 (2018)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  30. D. Bermúdez-Aguirre, G.V. Barbosa-Cánovas, Disinfection of selected vegetables under nonthermal treatments: chlorine, acid citric, ultraviolet light and ozone. Food Control 29, 82–90 (2013)

    Article  CAS  Google Scholar 

  31. Z. Xiong, D.W. Sun, H. Pu, A. Xie, Z. Han, M. Luo, Non-destructive prediction of thiobarbituric acid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging. Food Chem. 179, 175–181 (2015)

    Article  CAS  PubMed  Google Scholar 

  32. H. Qi, Q. Huang, Y. Hung, Effectiveness of electrolyzed oxidizing water treatment in removing pesticide residues and its effect on produce quality. Food Chem. (2017). https://doi.org/10.1016/j.foodchem.2017.06.144

    Article  PubMed  Google Scholar 

  33. L. Wang, B. Xu, B. Wei, R. Zeng, Low-frequency ultrasound pretreatment of carrot slices: EFFECT on the moisture migration and quality attributes by intermediate-wave infrared radiation drying. Ultrason. Sonochem. 40, 619–628 (2018)

    Article  CAS  PubMed  Google Scholar 

  34. R. Bhat, N.S.B.C. Kamaruddin, L. Min-Tze, A.A. Karim, Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrason. Sonochem. 18, 1295–1300 (2011)

    Article  CAS  PubMed  Google Scholar 

  35. M. Moghimi, V. Farzaneh, The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella sativa). Nutrire 43(1), 18 (2018)

    Article  Google Scholar 

  36. M. Anese, G. Mirolo, P. Beraldo, G. Lippe, Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. Food Chem. 136, 458–463 (2013)

    Article  CAS  PubMed  Google Scholar 

  37. K.D.P.P. Gunathilake, K.K.D.S. Ranaweera, Antioxidative properties of 34 green leafy. J. Funct. Foods. 26, 176–186 (2016)

    Article  CAS  Google Scholar 

  38. P.B. Pathare, U.L. Opara, F.A. Al-said, Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol. (2012). https://doi.org/10.1007/s11947-012-0867-9

    Article  Google Scholar 

  39. J.F.B. Sao Jose, M.C. Vanetti, Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: microbiological and physicochemical quality. LWT Food Sci. Technol. 63, 946–952 (2015)

    Article  CAS  Google Scholar 

  40. A.O. Oladejo, H. Ma, W. Qu, C. Zhou, B. Wu, X. Yang, Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas). Int. J. Food Sci. Technol. 51(4), 1–9 (2017)

    Google Scholar 

  41. A.L.A. Duarte, D.K.A. do Rosário, S.B.S. Oliveira, H.L.S. de Souza, R.V. de Carvalho, J.C.S. Carneiro, P.I. Silva, P.C. Bernardes, Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage. Int. J. Food Microbiol. 269, 12–18 (2018)

    Article  CAS  PubMed  Google Scholar 

  42. J. Tripathi, S. Chatterjee, J. Vaishnav, P.S. Variyar, A. Sharma, Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes. Postharvest Biol. Technol. 76, 17–25 (2013)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This study was supported by the National Key Research and Development Programme [2018YFD0700101] and Jiangsu Provincial Special Fund for the Transformation of Scientific and Technological Achievements [BA2016169].

Author information

Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People’s Republic of China

    Evans Adingba Alenyorege, Haile Ma, Ishmael Ayim, Joshua Harrington Aheto, Chen Hong & Cunshan Zhou

  2. Faculty of Agriculture, University for Development Studies, Tamale, Ghana

    Evans Adingba Alenyorege

  3. Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People’s Republic of China

    Haile Ma

  4. Faculty of Applied Science, Kumasi Technical University, Kumasi, Ghana

    Ishmael Ayim

Authors
  1. Evans Adingba Alenyorege
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Haile Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ishmael Ayim
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Joshua Harrington Aheto
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Chen Hong
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Cunshan Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Haile Ma.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Alenyorege, E.A., Ma, H., Ayim, I. et al. Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato. Food Measure 13, 677–686 (2019). https://doi.org/10.1007/s11694-018-9980-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-018-9980-4

Keywords

Search

Navigation