Research Keyword: ultrasonic treatment

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

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This review examines safety concerns in popular fermented fruit drinks like wine and cider. It identifies major contamination risks including toxic compounds produced by molds (mycotoxins), harmful byproducts from fermentation (biogenic amines), pesticide residues, heavy metals, and plastic particles. The authors recommend combining traditional safety practices with modern technologies like electric fields and high-pressure treatments to ensure these beverages remain safe to drink while maintaining their health benefits.

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Influence of the Ultrasonic Treatment on the Properties of Polybutylene Adipate Terephthalate, Modified by Antimicrobial Additive

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Researchers developed a new eco-friendly plastic material for food packaging that combines two important benefits: it breaks down naturally in the environment, and it prevents harmful bacteria and fungi from growing on food. The material is made from a biodegradable plastic called PBAT mixed with a natural extract from birch bark. Using special ultrasonic sound waves during manufacturing helped distribute the birch extract evenly throughout the material, improving its performance.

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Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage

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Researchers studied how ultrasound treatment affects the polyphenolic compounds (natural antioxidants) in coconut flesh during storage. By analyzing both the chemicals and genes involved, they found that ultrasound helps preserve important polyphenols like catechin and epicatechin by controlling the expression of genes that break them down. This discovery could help extend the shelf life of tender coconut products and maintain their nutritional value.

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