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135 results on '"Wahia, Hafida"'

16. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores.

Author

Wahia, Hafida, Fakayode, Olugbenga Abiola, Mustapha, Abdullateef Taiye, Zhou, Cunshan, and Dabbour, Mokhtar

Subjects
*ULTRASONIC imaging, *SPORES, *GERMINATION, *FOOD preservation, *FRUIT juices, *MICROBIAL inactivation
Abstract

The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat. [ABSTRACT FROM AUTHOR]

Published
2024
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25. Advances in Peeling Techniques for Tomato:A Comprehensive Review.

Author

Zhang, Li, Chen, Li, Zhou, Cunshan, Mustapha, Abdullateef Taiye, and Wahia, Hafida

Subjects
TECHNOLOGICAL innovations, LYCOPENE, VITAMIN C, ELECTRIC fields, TOMATOES
Abstract

Peeling is a crucial part of the tomato deep processing procedure, and the choice of peeling method directly affects the quality of peeling. As far as the conventional peeling methods are concerned, They are still energy and water-intensive and have adverse effects on the environment. The conventional peeling methods often used in the field of tomato peeling were reviewed in this article, including manual, mechanical, chemical, or steam, and the current novel peeling methods, such as enzymatic peeling, pulse electric field peeling, infrared peeling, high-humidity hot air impingement blanching peeling, ohmic heating-assisted lye peeling, flame-catalytic infrared peeling, ultrasonic-assisted lye peeling and CO2 laser-assisted lye peeling. The mechanism, advantages and disadvantages, and applications, of different peeling methods are also summarized and analyzed. In contrast, the novel peeling method excelled in reducing the use of lye and improving the quality of peeled tomatoes. The retention of nutrients such as lycopene, ascorbic acid, and total phenols is extremely dependent on the high texture retention and low peeling loss of peeled pulp. Therefore, the mechanism of peeling and texture preservation after peeling are current research hotspots in the industry. In addition further research should accelerate the scale-up and commercial applicability of the new technology. [ABSTRACT FROM AUTHOR]

Published
2024
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36. Effects of tri-frequency ultrasonic vacuum-assisted ethanol pretreatment on infrared drying efficiency, qualities and microbial safety of scallion stalk slices.

Author

Zhou, Cunshan, Cai, Zhe, Wang, Xule, Feng, Yabin, Xu, Xin, Yagoub, Abu ElGasim A., Wahia, Hafida, Ma, Haile, and Sun, Yanhui

Subjects
ULTRASONIC effects, ETHANOL, ULTRASONIC imaging
Abstract

This paper aims to evaluate the impact of simultaneous tri-frequency ultrasound (20 + 40 + 60 kHz) combined vacuum (0.6 bar) assisted ethanol (75%) pretreatment on the infrared drying process, qualities (rehydration, flavor, surface color), and microbial safety of scallion stalk slices. The slices were pretreated with different methods, using ethanol, vacuum (Water + VC), vacuum-assisted ethanol (Ethanol + VC), ultrasound (Water + US), ultrasound-assisted ethanol (Ethanol + US), ultrasonic vacuum (Water + USVC), and ultrasonic vacuum-assisted ethanol (Ethanol + USVC). It was found that Ethanol + USVC pretreatment significantly reduced the drying time and showed better flavor retention and antibacterial effect, and the slices produced showed moderate rehydration ratio (7.83) and surface color change (8.94). [ABSTRACT FROM AUTHOR]

Published
2022
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44. Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer

Author

Amanor‐Atiemoh, Robert, primary, Zhou, Cunshan, additional, Mujumdar, Arun, additional, Osae, Richard, additional, Taiye Mustapha, Abdullateef, additional, Wahia, Hafida, additional, Sampson, Gilbert, additional, Amoa‐Owusu, Abigail, additional, and Ma, Haile, additional

Published
2020
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50. Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices.

Author

Sarpong, Frederick, Rashid, Muhammad Tayyab, Wahia, Hafida, Aly, Tahany Abdel-Ghafr Ahmed, and Zhou, Cunshan

Subjects
HUMIDITY, PINEAPPLE, FUNCTIONAL groups, PHYTOCHEMICALS, LOW temperatures, POLYPHENOLS
Abstract

As part of finding a mechanism to ameliorate the decomposition of phytochemicals and antioxidant in drying processing, this research was conducted. To achieve this, pineapple slices was dried using relative humidity (RH) dryer at varied temperature (60–80 °C) combined with RH (10–30%) conditions. The results revealed that higher RH retained with significantly difference (p <0.05) the phytochemical and antioxidant concentrations and preserved the color and functional groups of dried pineapple under varying drying temperatures. The result also shows that concentrations of these compounds may differ as a result of disparities in the chemical composition which may be worsening by drying conditions such as higher temperature and lower RH. In effect, RH could savage the intensity of losses of these compounds and could therefore play a critical role in drying technology. Practical application: The loss of phytochemicals including polyphenols and antioxidant remains one of the challenging phenomena in drying technology. This research finds ameliorative option for mitigating against the loss of polyphenols and antioxidant by exploring the use of relative humidity (RH). The result shows that RH could savage the intensity of loss of these compounds and could therefore play a critical role in drying technology. [ABSTRACT FROM AUTHOR]

Published
2021
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