Development of a colorimetric pH indicator using nanofibers containing Spirulina sp. LEB 18

Polymeric Nanofibers via Green Electrospinning for Safe Food Engineering

Electrospun functional nanofibers enable controlled release of the loaded active ingredient and an adjustable dissolution rate. However, the widespread use of toxic organic solvents in electrospinning poses risks to human health and the environment whereas increasing production costs and complexity. This article examines the application of eco-friendly electrospinning technologies in food engineering, with a focus on water-based and melt electrospinning methods. It provides a detailed analysis of water-soluble biopolymers and synthetic polymers, highlighting their current applications and challenges in food engineering. Water-based electrospinning is proposed as a sustainable alternative, offering scalability and reduced environmental impact. This transition is essential for advancing food engineering toward more sustainable and environmentally responsible practices.

Next-generation methods for precise pH detection in ocular chemical burns: a review of recent analytical advancements

Ocular burns due to accidental chemical spillage pose an immediate threat, representing over 20% of emergency ocular traumas. Early detection of the ocular pH is imperative in managing ocular chemical burns. Alkaline chemical burns are more detrimental than acidic chemical burns. Current practices utilize litmus, nitrazine strips, bromothymol blue, fluorescent dyes, and micro-combination glass probes to detect ocular pH. However, these methods have inherent drawbacks, leading to inaccurate pH measurements, less sensitivity, photodegradation, limited pH range, and longer response time. Hence, there is a tremendous necessity for developing relatively simple, accurate, precise ocular pH detection methods. The current review aims to provide comprehensive coverage of the conventional practices of ocular pH measurement during accidental chemical burns, highlighting their strengths and weaknesses. Besides, it delves into cutting-edge technologies, including pH-sensing contact lenses, microfluidic contact lenses, fluorescent scleral contact lenses, fiber optic pH technology, and pH-sensitive thin films. The study meticulously examines the reported work since 2000. The collected data have also helped propose future directions, and the research gap needs to be filled to provide a more rapid, sensitive, and accurate measurement of ocular pH in eye clinics. For the first time, this review consolidates current techniques and recent advancements in ocular pH detection, offering a strategic overview to propel ophthalmic-related research forward and enhance ocular burn management during a chemical spillage.

Recent trends in edible algae functional proteins: Production, bio-functional properties, and sustainable food packaging applications

In recent years, there has been a notable surge in the development and adoption of edible algae protein-based sustainable food packaging, which presents a promising alternative to traditional materials due to its biodegradability, renewability, and minimal environmental impact. Hence, this review aims to emphasize the sources, cultivation, and downstream potential of algal protein and protein complexes. Moreover, it comprehensively examines the advancements in utilizing protein complexes for smart and active packaging applications, while also addressing the challenges that must be overcome for the widespread commercial adoption of algal proteins to meet industry 4.0. The review revealed that the diversity of algae species and their sustainable cultivation methods offers a promising alternative to traditional protein sources. Being vegan source with higher photosynthetic conversion efficiency and reduced growth cycle has permitted the proposition of algae as proteins of the future. The unique combination of techno-functional combined with bio-functional properties such as antioxidant, anti-inflammatory and antimicrobial response have captured the sustainable groups to invest considerable research and promote the innovations in algal proteins. Food packaging research has increasingly benefited by the excellent gas barrier property and superior mechanical strength of algal proteins either stand alone or in synergy with other biodegradable polymers. Advanced packaging functionality such as freshness monitoring and active preservation techniques has been explored and needs considerable characterization for commercial advancement. Overall, while algal proteins show promising downstream potential in various industries aligned with Industry 4.0 principles, their broader adoption hinges on overcoming these barriers through continued innovation and strategic development.

The latest research progress on polysaccharides-based biosensors for food packaging: A review

In recent years, polysaccharide-based biosensors have emerged as promising technologies for intelligent food packaging, offering innovative solutions to enhance food quality and safety. This review highlights advancements in designing, developing, and applying these biosensors, particularly those utilizing polysaccharides such as chitosan, cellulose and alginate. Engineered with nanomaterials like ZnO, silver, and carbon nano-tubes demonstrated high sensitivity in real-time monitoring of food spoilage indicators, including pH changes, volatile nitrogen compounds and microbial activity. We discuss the electrochemical properties of these biosensors, highlighting how the integration of electrochemical methods significantly improves their detection capabilities within packaging environments, leading to sensor sensitivity enhancement, greater accuracy, and spoilage detection, ultimately extending the shelf life of perishable food products. Additionally, the review addresses the practical challenges of industrial implementation and explores future research directions for optimizing sensor functionality and scalability. The findings underscore the potential of polysaccharide-based intelligent packaging as a sustainable and effective alternative to conventional methods, paving the way for broader commercial adoption.

Double layer packaging based on active black chickpea protein isolate electrospun nanofibers and intelligent salep film containing black chickpea peel anthocyanins for seafood products

In this study, a double-layer active and intelligent packaging system was developed based on two main natural macromolecules i.e. protein and carbohydrate with green perspective. Firstly, the salep-based films containing different concentrations (0-8 % w/w) of the inclusion complex of β-cyclodextrin/black chickpea anthocyanins (βCD/BCPA) were produced. The salep film containing 8 % of βCD/BCPA complex was specified as the optimized film sample based on its performance as a color indicator. The electrospinning of black chickpea protein isolate nanofibers (BCPI NFs) containing citral nanoliposomes (NLPs) was done on the optimized salep film. The cross-sectional field emission scanning electron microscopy approved the creation of double-layer structure of the developed film. The study of chemical and crystalline structure, as well as the thermal properties of the film exhibited the physical attachment of BCPI electrospun NFs on salep film. The effectiveness of the developed system was studied in detection of spoilage and increasing the shelf life of seafood products, including shrimp and fish fillet. The performance of the intelligent layer in detection of freshness/spoilage was acceptable for both seafood products. In addition, the active layer of the film controlled the changes of pH, total volatile basic nitrogen, oxidation, and microbial load in samples during storage time.

Revolution of nanotechnology in food packaging: Harnessing electrospun zein nanofibers for improved preservation - A review

Zein, a protein-based biopolymer derived from corn, has garnered attention as a promising and eco-friendly choice for packaging food due to its favorable physical attributes. The introduction of electrospinning technology has significantly advanced the production of zein-based nanomaterials. This cutting-edge technique enables the creation of nanofibers with customizable structures, offering high surface area and adjustable mechanical and thermal attributes. Moreover, the electrospinning process allows for integrating various additives, such as antioxidants, antimicrobial agents, and flavoring compounds, into the zein nanofibers, enhancing their functionalities for food preservation. In this comprehensive review, the various electrospinning techniques employed for crafting zein-based nanofibers, and we delve into their enhanced properties. Furthermore, the review illuminates the potential applications of zein nanofibers in active and intelligent packaging materials by incorporating diverse constituents. Altogether, this review highlights the considerable prospects of zein-based nanocomposites in the realm of food packaging, offering sustainable and innovative solutions for food industry.

Functional Polymeric Membranes with Antioxidant Properties for the Colorimetric Detection of Amines

Herein, the ability of highly porous colorimetric indicators to sense volatile and biogenic amine vapors in real time is presented. Curcumin-loaded polycaprolactone porous fiber mats are exposed to various concentrations of off-flavor compounds such as the volatile amine trimethylamine, and the biogenic amines cadaverine, putrescine, spermidine, and histamine, in order to investigate their colorimetric response. CIELAB color space analysis demonstrates that the porous fiber mats can detect the amine vapors, showing a distinct color change in the presence of down to 2.1 ppm of trimethylamine and ca. 11.0 ppm of biogenic amines, surpassing the limit of visual perception in just a few seconds. Moreover, the color changes are reversible either spontaneously, in the case of the volatile amines, or in an assisted way, through interactions with an acidic environment, in the case of the biogenic amines, enabling the use of the same indicator several times. Finally, yet importantly, the strong antioxidant activity of the curcumin-loaded fibers is successfully demonstrated through DPPH● and ABTS● radical scavenging assays. Through such a detailed study, we prove that the developed porous mats can be successfully established as a reusable smart system in applications where the rapid detection of alkaline vapors and/or the antioxidant activity are essential, such as food packaging, biomedicine, and environmental protection.

Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies

With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry.

Natural Deep Eutectic Solvent Extraction of Bioactive Pigments from Spirulina platensis and Electrospinning Ability Assessment

The first ever nanofibers produced by the electrospinning of polyvinyl alcohol (PVA) and Spirulina platensis extracts are presented in this article. Spirulina platensis extracts were obtained by ultrasound-assisted extraction (UAE) using two different solvents: a glucose/glycerol-based natural deep eutectic solvent (NADES) and water. Through spectrophotometry analysis, it was possible to determine the pigment yield of the extractions for both extracts: phycocyanin = 3.79 ± 0.05 mg/g of dry biomass (DB); chlorophylls = 0.24 ± 0.05 mg/g DB; carotenoids = 0.13 ± 0.03 mg/g DB for the NADES/Spirulina extracts, and phycocyanin = 0.001 ± 0.0005 mg/g DB; chlorophylls = 0.10 ± 0.05 mg/g DB; carotenoids = 0.20 ± 0.05 mg/g DB for water/Spirulina extracts. Emulsions were formed by mixing the microalgae extracts in PVA (9%, w/v) at different concentrations: 5, 20, 40, and 50% (v/v). Electrospinning was carried out at the following conditions: 13 cm of distance to collector; 80 kV of applied voltage; and 85 rpm of electrode rotation. After the nanofibers were collected, they were checked under a scanning electron microscope (SEM). ImageJ was also used to determine fiber diameter and frequency. SEM results showed the formation of nanofibers for 5 and 20% (v/v) of NADES/Spirulina extract content in the electrospinning emulsions, presenting diameters of 423.52 ± 142.61 nm and 680.54 ± 271.92 nm, respectively. FTIR confirmed the presence of the NADES extracts in the nanofibers produced. Overall, the nanofibers produced showed promising antioxidant activities, with the NADES/Spirulina- and PVA-based nanofibers displaying the highest antioxidant activity (47%). The highest antimicrobial activity (89.26%) was also obtained by the NADES/Spirulina and PVA nanofibers (20%, v/v). Principal Component Analysis (PCA) revealed positive correlations between both the antioxidant and antimicrobial activities of the electrospun nanofibers, and extract content in the emulsions. Moreover, PCA also indicated positive correlations between the viscosity and conductivity of the emulsions and the diameter of the nanofibers produced.

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.

Electrospinning Composites as Carriers of Natural Pigment: Screening of Polymeric Blends

Several studies have already demonstrated that electrospinning is an excellent tool for forming nano/microfibers. However, the number of parameters affecting the formation of the structures has become a great challenge, including the polymeric solutions’ rheological properties, directly affecting the morphology of the fibers formed. The present work aimed to produce polymeric composites and determine their rheological properties, comparing them to the morphology of the fibers formed by electrospinning. Also, to evaluate their potential use as the carriers of natural pigments. To this end, a distinct combination of solutions containing Chitosan/Gelatin, Chitosan/poly(ethylene) oxide (PEO) and Zein/PEO was produced and submitted to electrospinning. The sample containing zein manufactured the structures smaller in diameter (201.3 ± 58.6 nm) among those studied. Besides, it was observed that adding PEO to the solutions impacts the increase in viscosity and shear thinning behavior, guaranteeing uniformity in the structures formed. Natural pigments were successfully incorporated into the chosen zein/PEO solution, and it was observed that adding these compounds led to changes in the rheological characteristics, as expected. Nevertheless, it was possible to produce uniform fibers with diameters ranging from 665.68 ± 249.56 to 2874.44 ± 1187.40 nm, opening the possibility of using these natural pigments in biotechnological processes.

Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging

An "intelligent" or smart packaging is able to continuously monitor physicochemical and/or biological variations of packaged food materials, providing real-time information concerning their quality, maturity, and safety. Electrospun nanofiber (ENF) structures, nowadays, reckon as versatile biomaterial platforms in designing intelligent packaging (IP) systems. Natural biopolymer-based ENF traits, for example, surface chemistry, rate of degradation, fiber diameter, and degree of alignment, facilitate the development of unique, tunable IP, enhancing food quality, and safety. In this review, after a brief overview of the electrospinning process, we review food IP systems, which can be utilized to detect variations in food features, for example, those based on alterations in temperature, O2 level, time, humidity, pH, or microbial contamination. Different intelligent approaches that are applicable in engineering IP materials are then highlighted, that is, indicators, data carriers, and sensors. The latest research on the application of ENFs made with natural biopolymers in food IP and their performance on different packaged food types (i.e. meat, fruits and vegetables, dairy products, etc.) are underlined. Finally, the challenges and outlook of these systems in the food industry are discussed.

Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review

This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.

New perspectives on electrospun nanofiber applications in smart and active food packaging materials

Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products.

Characterization of electrospun nanofibers and solvent-casted films based on Centaurea arvensis anthocyanin-loaded PVA/κ-carrageenan and comparing their performance as colorimetric pH indicator

In this research, PVA/Ҡ-carrageenan-based colorimetric indicators incorporated with Centaurea arvensis anthocyanin (CAE) were fabricated by two electrospinning and solvent casting methods and their performance as pH indicators were assessed. Chemical immobilization of CAE on PVA and PVA/Ҡ-carrageenan matrixes was approved by FT-IR analysis. According to SEM images, Ҡ-carrageenanaddition improved the homogeneity of films and decreased the diameter of nanofibers. The crystalline structure and thermal properties of polymeric matrixes were affected by anthocyanin incorporation. CAE had an adverse effect on mechanical properties of films and nanofibers. The preparation method and type of solid matrix affected the responsiveness and the tonality of responded color. Electrospun nanofibers showed high responsiveness (10 s) than colorimetric films (15-40 min) to pH changes. The indicators displayed color variations from heather violet to green over the 2-12 pH range. The designed indicators have potential to be applied as visual pH label in food intelligent packaging.

Electrospinning of PLA Nanofibers: Recent Advances and Its Potential Application for Food Packaging

Poly(lactic acid), also abbreviated as PLA, is a promising biopolymer for food packaging owing to its environmental-friendly characteristic and desirable physical properties. Electrospinning technology makes the production of PLA-based nanomaterials available with expected structures and enhanced barrier, mechanical, and thermal properties; especially, the facile process produces a high encapsulation efficiency and controlled release of bioactive agents for the purpose of extending the shelf life and promoting the quality of foodstuffs. In this study, different types of electrospinning techniques used for the preparation of PLA-based nanofibers are summarized, and the enhanced properties of which are also described. Moreover, its application in active and intelligent packaging materials by introducing different components into nanofibers is highlighted. In all, the review establishes the promising prospects of PLA-based nanocomposites for food packaging application.

Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.

Ixiolirion tataricum anthocyanins-loaded biocellulose label: Characterization and application for food freshness monitoring

A new intelligent pH-sensitive colorimetric label was fabricated by immobilizing Ixiolirion tataricum anthocyanins (ITA) into biocellulose (bacterial nanocellulose; BNC) film and was then studied to determine how it can be used as a label for monitoring freshness/spoilage of shrimp during storage at 4 °C. The formation of new interactions between ITA and BNC film and disruption of crystalline structure of BNC after anthocyanins immobilization were approved by FT-IR and XRD analyses, respectively. According to FE-SEM observations, the porosity of the BNC network decreased after ITA incorporation. The fabricated BNC-ITA label showed a distinct color change from violet to green over the pH range of 4-12. The pH, total volatile basic nitrogen (TVB-N), total psychrophiles count (TPC), and the quantity of biogenic amines (histamine, cadaverine, putrescine, and tyramine) in the shrimp samples and their correlation with color changes on the label were measured over a 4-day storage period. Consistent with changes in levels of TVB-N, TPC, pH, and biogenic amines, a visually distinguishable color change occurred on the BNC-ITA label as blue (fresh), dark green (medium fresh), and kelly green (spoiled). This research showed that ITA as a novel pH-sensitive dye is a promising candidate for developing pH labels for seafood intelligent packaging.

Electrospun Nanofibers: Current Progress and Applications in Food Systems

Electrospinning has the advantages of simple manufacturing equipment, a low spinning cost, wide range of spinnable materials, and a controllable mild process, which can continuously fabricate submicron or nanoscale ultrafine polymer fibers without high temperature or high pressure. The obtained nanofibrous films may have a large specific surface area, unique pore structure, and easy-to-modify surface characteristics. This review briefly introduces the types and fiber structures of electrospinning and summarizes the applications of electrospinning for food production (e.g., delivery systems for functional food, filtration of beverages), food packaging (e.g., intelligent packaging, antibacterial packaging, antioxidant packaging), and food analysis (e.g., pathogen detection, antibiotic detection, pesticide residue detection, food compositions analysis), focusing on the advantages of electrospinning applications in food systems. Furthermore, the limitations and future research directions of the technique are discussed.

Development of a PCL-PEO double network colorimetric pH sensor using electrospun fibers containing Hibiscus rosa sinensis extract and silver nanoparticles for food monitoring

Major anthocyanin, cyanidin-3-sophoroside (318.1 mg/mL), and other minor copigments were identified in the ethanol extract of Hibiscus rosa sinensis. The extracts can be coelectrospun with polycaprolactone and polyethylene oxide into fiber mats and were sensitive to pH changes from 1 to 13 with a unique color code (ΔE > 5). The pH sensor was used to monitor shrimp quality under isothermal conditions to obtain the respective activation energy (Ea in kJ/mol) of the sensors' color-change response (20.2), measured pH (20.6), and trimethylamine nitrogen (24.6), indole (27.1), and total microbial counts (30.8). Together with the Pearson correlation coefficient, the results showed high correlations between the sensors' color change and other quality parameters (p < 0.001). The regression equation developed by conducting the kinetic analysis was also suitable for predicting shrimp quality at refrigeration temperatures (4-10 °C) and can be used as a marker to monitor shrimp quality by visually inspecting the item condition.

Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation

Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds. As a result, the natural pH of fresh foods significantly changes. Fabrication of CAN-based colorimetric indicators in intelligent packaging systems is an advanced technique that monitors the freshness or spoilage of perishable foods based on the display of color variations at varying pH values. This study focuses on the advancement of pH-sensitive indicators and extraction of colorimetric indicators from commercially available natural sources. Moreover, the fabrication techniques and widespread industrial applications of such indicators have also been discussed. In addition, readers will get information about the color-changing and antioxidant mechanisms of ACN-based indicator films in food packaging.

The Use of Ultrasound for Preventing Honey Crystallization

The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and microbiological properties of unifloral honey and polyfloral honey. Honey samples without any treatment were used as a control group for comparison. The effect of applying ultrasound treatment was evaluated by studying over time the tendency of crystallization, the rheological properties of honey and chemical and microbiological properties. The parameters analyzed for the two groups of samples (treated and untreated with ultrasound), which did not vary or had small variations during the research were water content, acidity, water activity, glucose, fructose, sucrose, glucose/water ratio, glucose/fructose ratio. The crystallization process was installed in the control samples from the first month of the study, and much later in the treated samples. The color of the untreated samples varied considerably, and the color of the treated ones remained stable or slightly varied. For the control samples, the smallest variation in hydroxymethylfurfural (HMF) concentration was in raspberry honey (5%), and the most significant variation was in honeydew honey (30%). For the treated samples, the largest variation of this parameter was found in tillia honey (127%), and the smallest variation was in rapeseed honey (26%). The microbiological quality was higher for the treated samples. In the ultrasound-treated samples of acacia honey, honeydew honey and grassland honey, yeasts, molds or standard plate counts (SPCs) were undetectable. For control samples, SPC values were <10-50 cfu/g. Ultrasound-treated samples maintained their SPC parameter levels or were thus reduced (<10-20 cfu/g). Yeasts and molds were undetectable or had value between <10 and 10 cfu/g. The yeasts and the molds ranged in the control samples between <10 and 40 cfu/g.