Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS

Zahoor Ahmed; Muhammad Faisal Manzoor; Abid Hussain; Muddasir Hanif; Zia-Ud-Din; Xin-An Zeng

doi:10.1016/j.ultsonch.2021.105648

Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS

Ultrason Sonochem. 2021 Aug:76:105648. doi: 10.1016/j.ultsonch.2021.105648. Epub 2021 Jun 20.

Authors

Zahoor Ahmed¹, Muhammad Faisal Manzoor¹, Abid Hussain², Muddasir Hanif³, Zia-Ud-Din⁴, Xin-An Zeng⁵

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan.
³ School of Materials Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
⁴ Department of Human Nutrition, The University of Agriculture, Peshawar, Pakistan.
⁵ School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China. Electronic address: xazeng@scut.edu.cn.

Abstract

Pulsed electric field (PEF) and Ultrasound (US) are commonly used in food processing. We investigated the combined impact of pulsed electric field (PEF) and ultrasound (US) on the wheat plantlet juice. When compared with the individual treatments, the highest values of total phenolics, total flavonoids, chlorophyll, ORAC assay, and DPPH activities were obtained using the combined (US + PEF) methods. The US + PEF significantly decreased the peroxidase and polyphenol oxidase activities from 0.87 to 0.27 Abs min^-1 and 0.031-0.016 Abs min^-1. Also, the synergistic application significantly lowered the yeast and mold (3.92 to 2.11 log CFU/mL), E. coli/Coliform (1.95 to 0.96 log CFU/mL), and aerobics (4.41 to 2.01 log CFU/mL). Furthermore, Fourier Transform Infrared (FT-IR) and surface-enhanced Raman spectroscopy (SERS) was used to analyzing juice quality. Gold nanoparticles (AuNPs) were used as the SERS substrates, which provided stronger Raman peaks for the samples treated with US + PEF methods. The FT-IR analysis showed significant enhancement of the nutritional molecules. The enhanced quality of wheat plantlet juice combined with lower yeast and mold suggests the suitability of integrated methods for further research and applications.

Keywords: Juice quality; Pulsed electric field; SERS; Ultrasound; Wheatgrass.

MeSH terms

Electricity*
Food Quality*
Fruit and Vegetable Juices / analysis*
Sonication*
Spectroscopy, Fourier Transform Infrared*
Spectrum Analysis, Raman*
Triticum / chemistry*