Inactivation of bacteria and yeast using high-frequency ultrasound treatment

The Evolution of Sonochemistry: From the Beginnings to Novel Applications

Sonochemistry is the use of ultrasonic waves in an aqueous medium, to generate acoustic cavitation. In this context, sonochemistry emerged as a focal point over the past few decades, starting as a manageable process such as a cleaning technique. Now, it is found in a wide range of applications across various chemical, physical, and biological processes, creating opportunities for analysis between these processes. Sonochemistry is a powerful and eco-friendly technique often called "green chemistry" for less energy use, toxic reagents, and residues generation. It is increasing the number of applications achieved through the ultrasonic irradiation (USI) method. Sonochemistry has been established as a sustainable and cost-effective alternative compared to traditional industrial methods. It promotes scientific and social well-being, offering non-destructive advantages, including rapid processes, improved process efficiency, enhanced product quality, and, in some cases, the retention of key product characteristics. This versatile technology has significantly contributed to the food industry, materials technology, environmental remediation, and biological research. This review is created with enthusiasm and focus on shedding light on the manifold applications of sonochemistry. It delves into this technique's evolution and current applications in cleaning, environmental remediation, microfluidic, biological, and medical fields. The purpose is to show the physicochemical effects and characteristics of acoustic cavitation in different processes across various fields and to demonstrate the extending application reach of sonochemistry. Also to provide insights into the prospects of this versatile technique and demonstrating that sonochemistry is an adapting system able to generate more efficient products or processes.

Investigating the effect of acoustic waves on spoilage fungal growth and shelf life of strawberry fruit

The effects of acoustic waves on growth inhibition of food spoilage fungi (Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus and Botrytis cinerea) on the medium and strawberry surfaces were investigated. Firstly, single-frequency sound waves (250, 500, 1000, 2000, 4000, 8000, 12,000 and 16,000 Hz) were induced on inoculated medium with fungi spores for 24 h and growth diameter of each mold was evaluated during the incubation period. In the second stage, the sound waves with two frequencies of 250 Hz and 16,000 Hz were induced on inoculated strawberries with fungi spores at 5 °C for different times (2, 4, 6, 8 and 10 days). The results from the first stage indicated that the sound waves inhibited the growth of A. niger (20.02%) at 250 Hz and B. cinerea (4/64%) at 4000 Hz on potato dextrose agar (PDA) surface. Also, comparison of the growth diameter of some species of Aspergillus revealed various responses in presence of 250 Hz frequency. In the second stage, applying a frequency of 250 Hz over a period of 10 days proved to be more effective in inhibiting the growth of A. niger and B. cinerea on strawberries inoculated with fungal spores. Consequently, the shelf lives of the strawberries significantly increased to 26 days and 18 days, respectively, under this treatment. Based on the findings, it is concluded that sounding with acoustic waves can be used as a green and cheap technology along with other technologies to improve food safety.

Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure

The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosimetry of IFUS, monitored by the triiodide formation rate (I3-), demonstrated that the pulsed ratio (1900 ms on/100 ms off) at the three frequencies was similar to that of continue mode but IFUS1144 kHz produced more acoustic streaming demonstrated by the height liquid measured using image analysis. In presence of Aa, HMP presented higher fragmentation than in its absence. IFUS did not give rise any changes in the main functional groups of the HMP. In general, a reduction in molecular weight was observed, being the presence of Aa the most influencing factor. Regarding monosaccharides, IFUS modified the structure of homogalacturonan and rhamnogalacturonan-I and increased of GalA contents of the HMP in presence of Aa at the above three frequencies. A reducing of the consistency index (k) and increasing of the flow index (n) of HMP were showed by IFUS frequency and Aa addition. The emulsifying activity and stability index were increased for HMP treated by IFUS in continue mode at all frequencies and in presence of Aa. The results presented in this research shown the effectiveness of IFUS as tool to modify pectin into different structures with different functionalities.

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

Mechanochemical Degradation of Biopolymers

Mechanochemical treatment of various organic molecules is an emerging technology of green processes in biofuel, fine chemicals, or food production. Many biopolymers are involved in isolating, derivating, or modifying molecules of natural origin. Mechanochemistry provides a powerful tool to achieve these goals, but the unintentional modification of biopolymers by mechanochemical manipulation is not always obvious or even detectable. Although modeling molecular changes caused by mechanical stresses in cavitation and grinding processes is feasible in small model compounds, simulation of extrusion processes primarily relies on phenomenological approaches that allow only tool- and material-specific conclusions. The development of analytical and computational techniques allows for the inline and real-time control of parameters in various mechanochemical processes. Using artificial intelligence to analyze process parameters and product characteristics can significantly improve production optimization. We aim to review the processes and consequences of possible chemical, physicochemical, and structural changes.

Synergistic effect of ultrasound and antimicrobial solutions of cecropin P1 in the deactivation of Escherichia coli O157:H7 using a cylindrical ultrasonic system

This study investigates the synergistic effect of ultrasonication and antimicrobial action of antimicrobial peptide cecropin P1 on the inactivation of Escherichia coli O157:H7 in a cylindrical ultrasonication system. The inactivation of E. coli at pH 7.4 was performed using: ultrasonication (14, 22, and 47 kHz), cecropin P1 (20 µg/mL), and a combination of both. We found the treatment at 22 kHz, 8W for 15 min of exposure and a combination of ultrasound at higher frequency (47 kHz, 8 W) and cecropin P1 for one minute of exposure were more efficient, reducing the cell density by six orders of magnitude, compared to individual treatments (ultrasound or cecropin P1 only). Dye leakage studies and transmission electron microscopy further validated these results. A continuous flow system was designed to demonstrate synergism of ultrasonication with antimicrobial peptide Cecropin P1 in the inactivation of E. coli; synergism was shown to be more at higher ultrasonication frequencies and power levels. Acoustic cavitation by ultrasonic treatment could drastically improve microbial deactivation by antimicrobial peptides cecropin P1 by increasing their ability for pore formation in cell membranes. A continuous ultrasonication and antimicrobial peptides system can lead to an energy-efficient and economical sterilization system for food safety applications.

Enhanced inactivation of Escherichia coli by ultrasound combined with peracetic acid during water disinfection

Peracetic acid (PAA) is a desirable disinfectant for municipal wastewater because of its potent disinfection performance and limited toxic by-products. This study explored the efficiency and mechanism of Escherichia coli inactivation by PAA combined with ultrasound simultaneously (ultrasound + PAA) or (ultrasound → PAA) sequentially. The result showed that 60 kHz ultrasound combined with PAA sequentially (60 kHz → PAA) had excellent inactivation performance on E. coli, up to 4.69-log₁₀. The result also showed that the increase of pH and humic acid concentration in solution significantly reduced the inactivation efficiency of 60 kHz → PAA treatment. We also observed that the increase of temperature was beneficial to the disinfection, while anions (Cl^-; HCO₃^-) had little effect. With 60 kHz → PAA, the PAA and the synergism between PAA and ultrasound played major contribution to the inactivation, which we assumed might be due to both the diffusion of PAA into the cells and the damage to the cytomembrane by ultrasound, as evidenced through the laser confocal microscopy (LSCM), scanning electron microscope (SEM) and transmission electron microscope (TEM). The inactivation mechanism involved the destruction of cell membrane and loss of intracellular material. Empirically, 60 kHz → PAA was found to be effective for the inactivation of E. coli in actual wastewater, and the regrowth potential of E. coli treated by 60 kHz → PAA was significantly lower than that treated only by PAA.

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

Recent trends in the applications of sonochemical reactors as an advanced oxidation process for the remediation of microbial hazards associated with water and wastewater: A critical review

Water is one of the major sources that spread human diseases through contamination with bacteria and other pathogenic microorganisms. This review focuses on microbial hazards as they are often present in water and wastewater and cause various human diseases. Among the currently used disinfection methods, sonochemical reactors (SCRs) that produce free radicals combined with advanced oxidation processes (AOPs) have received significant attention from the scientific community. Also, this review discussed various types of cavitation reactors, such as acoustic cavitation reactors (ACRs) utilizing ultrasonic energy (UE), which had been widely employed, involving AOPs for treating contaminated waters. Besides ACRs, hydrodynamic cavitation reactors (HCRs) also effectively destroy and deactivate microorganisms to varying degrees. Cavitation is the fundamental phenomenon responsible for initiating many sonochemical reactions in liquids. Bacterial degradation occurs mainly due to the thinning of microbial membranes, local warming, and the generation of free radicals due to cavitation. Over the years, although extensive investigations have focused on the antimicrobial effects of UE (ultrasonic energy), the primary mechanism underlying the cavitation effects in the disinfection process, inactivation of microbes, and chemical reactions involved are still poorly understood. Therefore, studies under different conditions often lead to inconsistent results. This review investigates and compares other mechanisms and performances from greener and environmentally friendly sonochemical techniques to the remediation of microbial hazards associated with water and wastewater. Finally, the energy aspects, challenges, and recommendations for future perspectives have been provided.

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.

Physical Approaches to Prevent and Treat Bacterial Biofilm

Prosthetic joint infection (PJI) presents several clinical challenges. This is in large part due to the formation of biofilm which can make infection eradication exceedingly difficult. Following an extensive literature search, this review surveys a variety of non-pharmacological methods of preventing and/or treating biofilm within the body and how they could be utilized in the treatment of PJI. Special attention has been paid to physical strategies such as heat, light, sound, and electromagnetic energy, and their uses in biofilm treatment. Though these methods are still under study, they offer a potential means to reduce the morbidity and financial burden related to multiple stage revisions and prolonged systemic antibiotic courses that make up the current gold standard in PJI treatment. Given that these options are still in the early stages of development and offer their own strengths and weaknesses, this review offers an assessment of each method, the progress made on each, and allows for comparison of methods with discussion of future challenges to their implementation in a clinical setting.

New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review

Solid foods include fish, shrimp, shellfish, and other aquatic products, fruits, and vegetables. These products are commonly used for food freezing, cooling, and thawing. However, traditional freezing, cooling, and thawing of solid food technologies have limitations in quality, such as protein denaturation and water loss in food. Ultrasound-assisted technology has become a useful method in solid food processing due to improved preservation quality of solid food. This paper comprehensively reviews the mechanism and application of ultrasonic in solid food processing technology. Although the application of ultrasound-assisted ultrasound in solid food processing is relatively comprehensive, the energy saving of food cold processing is essential for practical application. This paper analyzes the optimization of ultrasonic in solid food processing, including orthogonal/multi-frequency technology and the combination of ultrasonic and other technologies, which provides new ideas for freezing, cooling, and thawing of solid food processing.

Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies

Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products.

Comparison of Sputum Treated with Power Ultrasound and Routine NALC-NaOH Methods for Mycobacterial Culture: A Prospective Study

Mycobacterial culture remains the gold standard for the diagnosis of active tuberculosis. However, an appropriate digestion and decontamination method is essential for the effective recovery of tubercle bacilli in culture. The study was designed to compare the efficacy of sputum treated with power ultrasound (PU) and routine NALC-NaOH methods for mycobacterial culture from clinically suspected cases of pulmonary tuberculosis. To evaluate the PU and routine NALC-NaOH methods, sputum specimens (n = 597) were studied (culturing on MGIT 960), and the performances were compared. Of the 597 samples, 89 (14.91%) sputum samples treated with the NaOH-NALC method were mycobacterial culture positive, including Mycobacterium tuberculosis (M.TB; n = 77, 12.90%) and nontuberculous mycobacteria (NTM; n = 12, 2.01%). One hundred and ten (18.43%) sputum samples treated with the PU method were culture positive, including M.TB (n = 87, 14.57%) and NTM (n = 23, 3.85%). The PU method detected 10 additional cases of M.TB and 11 additional cases of NTM when compared to the NALC-NaOH method. Statistical analysis showed that a significant difference was found in the culture-positive ratio of M.TB and NTM between the two method groups (p < 0.05). Compared with that of the NALC-NaOH method (8.04%), sputum treated with PU method (4.86%) had a significantly lower contamination rate (p < 0.05). In conclusion, our data indicate that, compared with the NALC-NaOH method, the PU method is a rapid and effective approach for mycobacterial culture when detecting active TB. However, its accurate mechanism has not been well addressed, and further investigation is still required.

Effects of ultrasonication on the DBP formation and toxicity during chlorination of saline wastewater effluents

Chlorine disinfection of saline wastewater effluents rich in bromide and iodide forms relatively toxic brominated and iodinated disinfection byproducts (DBPs). Ultrasonication is a relatively new water treatment technology, and it is less sensitive to suspended solids in wastewaters. In this study, we examined the effects of ultrasonication (in terms of reactor type and combination mode with chlorination) on the DBP formation and toxicity in chlorinated primary and secondary saline wastewater effluents. Compared with the chlorinated wastewater effluent samples without ultrasonication, ultrasonic horn pretreatment of the wastewater effluent samples reduced the total organic halogen (TOX) levels in chlorination by ∼30%, but ultrasonic bath pretreatment of the wastewater samples did not significantly change the TOX levels in chlorination, which might be attributed to the higher energy utilization and decomposition extent of organic DBP precursors in the ultrasonic horn reactor. Moreover, the TOX levels in the chlorinated samples with ultrasonic horn pretreatment (USH-chlorination), simultaneous treatment (chlorination+USH) and subsequent treatment (chlorination-USH) were also significantly reduced, with the maximum TOX reductions occurring in the samples with ultrasonic horn pretreatment. A toxicity index was calculated by weighting and summing the levels of total organic chlorine, total organic bromine and total organic iodine in each treated sample. The calculated toxicity index values of the chlorinated wastewater effluent samples followed a descending rank order of "chlorination" > "chlorination+USH" > "chlorination-USH" > "USH-chlorination", with the lowest toxicity occurring in the samples with ultrasonic horn pretreatment. Then, a developmental toxicity bioassay was conducted for each treated sample. The measured toxicity index values of the chlorinated wastewater samples followed the same descending rank order.

Terpinolene as an enhancer for ultrasonic disinfection of multi-drug-resistant bacteria in hospital wastewater

The present study reports for the first time, a novel disinfection method that combines ultrasonication with a natural biocide terpinolene to inhibit tough and opportunistic antimicrobial-resistant (AMR) microorganisms isolated from hospital wastewater treatment plant (HWWTP). The enhancement of the disinfection process was evaluated for the effect of ultrasonication power, operating temperature, and inoculum size. A hybrid methodology combining terpinolene with traditional physico-chemical method of acoustic cavitation delivered efficient disinfection of the secondary effluent of field scale HWWTP, amended with a higher inoculum size of multi-drug-resistant coliform bacteria Enterobactor sp., Citrobacter freundii, and Klebsiella pneumonia. A bacterial load of 6.4 log CFU/mL was completely eliminated in 25 min. The present study also reports that due to the hybrid process, a very small concentration of 0.312 mM (0.25 × Minimum Inhibitory Concentration or MBC) of terpinolene was enough to completely disinfect the multi-drug-resistant coliforms. The leakage of intracellular nucleic acids during the disinfection process suggested disruption of cell membrane as the primary mechanism of disinfection followed by disruption of cellular metabolic function measured by respiratory chain dehydrogenase activity. Moreover, this study is the first to prove that terpinolene remained stable even after the cavitation process, thus revealing possibilities of recycling of the natural compound for wastewater disinfection. The results of the present research suggest that using terpinolene as a bio-additive can efficiently eliminate hazardous multi-drug-resistant bacteria and drastically reduce operational time and cost thus rendering it suitable to replace conventional wastewater disinfection.

Phenotyping Bacteria through a Black-Box Approach: Amplifying Surface-Enhanced Raman Spectroscopy Spectral Differences among Bacteria by Inputting Appropriate Environmental Stress

Surface-enhanced Raman spectroscopy (SERS) stands out in the field of microbial analysis due to its rich molecular information, fast analysis speed, and high sensitivity. However, achieving strain-level differentiation is still challenging because numerous bacterial species inevitably have very similar SERS profiles. Here, a method inspired by the black-box theory was proposed to boost the spectral differences, where the undifferentiated bacteria was considered as a type of black-box, external environmental stress was used as the input, and the SERS spectra of bacteria exposed to the same stress was output. For proof of the concept, three types of environmental stress were explored, i.e., ethanol, ultraviolet light (UV), and ultrasound. Enterococcus faecalis (E. faecalis) and three types of Escherichia coli (E. coli) were all subjected to the stimuli (stress) before SERS measurement. Then the collected spectra were processed only by simple principal component analysis (PCA) to achieve differentiation. The results showed that appropriate stress was beneficial to increase the differences in bacterial SERS spectra. When sonication at 490 W for 60 s was used as the input, the optimal differentiation of bacteria at the species (E. faecalis and E. coli) and strain-level (three E. coli) can be achieved.

Operando Investigation of Locally Enhanced Electric Field Treatment (LEEFT) Harnessing Lightning-Rod Effect for Rapid Bacteria Inactivation

The growth of undesired bacteria causes numerous problems. Here, we show that locally enhanced electric field treatment (LEEFT) can cause rapid bacteria inactivation by electroporation. The bacteria inactivation is studied in situ at the single-cell level on a lab-on-a-chip that has nanowedge-decorated electrodes. Rapid bacteria inactivation occurs at the nanowedge tips where the electric field is enhanced due to the lightning-rod effect. Electroporation induced by the locally enhanced electric field is the predominant mechanism. The antimicrobial performance depends on the strength of the enhanced electric field instead of the applied voltage, and no generation of reactive oxygen species (ROS) is detected when >90% bacteria inactivation is achieved. Quick membrane pore closure under lower voltages confirms that electroporation is induced in LEEFT. This work is the first-time visualization and mechanism elucidation of LEEFT for bacteria inactivation at the single-cell level, and the findings will provide strong support for its future applications.

The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli

Ultrasound, alone or in combination with natural antimicrobials, is a novel food processing technology of interest to replace traditional food decontamination methods, as it is milder than classical sterilisation (heat treatment) and maintains desirable sensory characteristics. However, ultrasound efficacy can be affected by food structure/composition, as well as the order in which combined treatments are applied. More specifically, treatments which target different cell components could result in enhanced inactivation if applied in the appropriate order. The microbial properties i.e. Gram positive/Gram negative can also impact the treatment efficacy. This work presents a systematic study of the combined effect of ultrasound and nisin on the inactivation of the bacteria Listeria innocua (Gram positive) and Escherichia coli (Gram negative), at a range of cavitation conditions (44, 500, 1000 kHz). The order of treatment application was varied, and the impact of system structure was also investigated by varying the concentration of Xanthan gum used to create the food model systems (0 - 0.5% w/v). Microbial inactivation kinetics were monitored, and advanced microscopy and flow cytometry techniques were utilised to quantify the impact of treatment on a cellular level. Ultrasound was shown to be effective against E. coli at 500 kHz only, with L. innocua demonstrating resistance to all frequencies studied. Enhanced inactivation of E. coli was observed for the combination of nisin and ultrasound at 500 kHz, but only when nisin was applied before ultrasound treatment. The system structure negatively impacted the inactivation efficacy. The combined effect of ultrasound and nisin on E. coli was attributed to short-lived destabilisation of the outer membrane as a result of sonication, allowing nisin to penetrate the cytoplasmic membrane and facilitate cell inactivation.

Antibacterial Sonodynamic Therapy: Current Status and Future Perspectives

Multidrug-resistant bacteria have emerged in both community and hospital settings, partly due to the misuse of antibiotics. The inventory of viable antibiotics is rapidly declining, and efforts toward discovering newer antibiotics are not yielding the desired outcomes. Therefore, alternate antibacterial therapies based on physical mechanisms such as light and ultrasound are being explored. Sonodynamic therapy (SDT) is an emerging therapeutic approach that involves exposing target tissues to a nontoxic sensitizing chemical and low-intensity ultrasound. SDT can enable site-specific cytotoxicity by producing reactive oxygen species (ROS) in response to ultrasound, which can be harnessed for treating bacterial infections. This approach can potentially be used for both superficial and deep-seated microbial infections. The majority of the sonosensitizers reported are nonpolar, exhibiting limited bioavailability and a high clearance rate in the body. Therefore, targeted delivery agents such as nanoparticle composites, liposomes, and microbubbles are being investigated. This article reviews recent developments in antibacterial sonodynamic therapy, emphasizing biophysical and chemical mechanisms, novel delivery agents, ultrasound exposure and image guidance strategies, and the challenges in the pathway to clinical translation.

Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against Staphylococcus aureus and Salmonella enteritidis

This study evaluated the effect of the combination of ultrasound and phenyllactic acid (PLA) on inactivating Staphylococcus aureus and Salmonella enteritidis biofilm cells and determined the possible antibiofilm mechanism. S. aureus and S. enteritidis biofilm cells were separately treated with ultrasound (US, 270 W), phenyllactic acid (PLA, 0.5% and 1%), and their combination (US + 0.5% PLA, and US + 1% PLA) for 5, 10, 20, 30, and 60 min. Biofilm inactivation, polysaccharide, and respiratory chain dehydrogenase assays were conducted. US and PLA had a synergistic effect on inactivating bacterial cells in S. aureus and S. enteritidis biofilms. The combination of US and PLA significantly decreased the contents of soluble and insoluble polysaccharides and the activity of respiratory chain dehydrogenase in the biofilm cells compared to the single treatment. Confocal laser scanning microscopy, scanning electron microscopy, and intracellular adenosine-triphosphate (ATP) analyses indicated that the combination of US and PLA seriously destroyed the cell membrane integrity of the S. aureus and S. enteritidis biofilms and caused the leakage of intracellular ATP. These findings demonstrated the synergistic antibiofilm effect of US combined with PLA and offered a research basis for its application in the food industry.

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.

Synergistic antibacterial and antibiofilm effects of ultrasound and MEL-A against methicillin-resistant Staphylococcus aureus

Methicillin-resistant Staphylococcus aureus (MRSA) is drug-resistant and biofilm-forming pathogenic bacteria with severe morbidity and mortality, and has been continuously detected in food products in recent years. Mannosylerythritol lipids (MELs) are novel biosurfactants and perform antibacterial property against gram-positive bacteria. Ultrasound has been applied into food sterilization as non-thermal techniques and has advantage of maintaining food nutrition and flavor over heat pasteurization. In this work, the synergistic treatment of ultrasound and MEL-A was used to combat planktonic cells and biofilm of MRSA. As a result, the combined treatment has exhibited remarkable antibacterial effect proved by enumeration of viable microbes. Furthermore, flow cytometry, scanning electron microscopy and transmission electron microscopy revealed ultrasound has enhanced the inhibitory effect of MEL-A through exacerbating cell membrane damage. On the other hand, the collaborating working modes to eradicate MRSA biofilm were disturbing cell adhesion to surface by MEL-A and destructing mature biofilm mechanically by ultrasound, reaching to over 90% of clearance rate. The findings of this study illustrated the synergistic antimicrobial mechanism of ultrasound and MEL-A treatments, and offered theoretical basis for their potential applications in food preservation.

Progress in ultrasound-assisted extraction of the value-added products from microorganisms

Extracting value-added products from microorganisms is an important research focus for the future. Among the many extraction methods, ultrasound-assisted extraction (UAE) has attracted more attention owing to its advantages in reducing working time, increasing yield, and improving the quality of the extract. This review summarizes the use of UAE value-added products from microorganisms, with the main extracted substances are pigments, lipids, polysaccharides, and proteins. In addition, this work also summarizes the mechanism of UAE and highlights the factors that affect UAE operation, such as ultrasonic power intensity or power density, operation mode, and energy consumption, which need to be considered. All extraction products from microorganisms showed that UAE can effectively improve the extraction yields of value-added products. It also highlights the existing problems of the technology and possible future prospects. In general, the UAE of value-added substances from microorganisms is feasible and has the potential for development.

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

The aim of this study was to evaluate thermosonication as an alternative method for the pasteurization of pulque in order to improve its shelf life and retain its quality parameters. Thermosonication was carried out at 50 °C using amplitudes of 75% (for 6 and for 9 min), 85% (for 4 and for 6 min), and 95% (for 3 and for 5 min). These were the optimal conditions found for processing pulque by thermosonication. Physicochemical (acidity, color, alcohol content, and sensory analysis) and microbiological (lactic acid bacteria and yeasts) parameters were determined during 30 days for storage at 4 ± 1 °C. Conventional pasteurization (63 °C, 30 min) and raw pulque were used as controls. According to the results, the shelf life of pulque was extended up to 24 days storage at 4 °C. After this time, the quality of beverage decreased, due that the microbial load increases. Thermosonication treatments at 75% and 85% showed a higher content of LAB (6.58-6.77 log CFU/mL) and yeasts (7.08-7.27 log CFU/mL) than conventional pasteurization (3.64 log CFU/mL of LAB and 3.97 log CFU/mL of yeasts) at 24 days of storage. Raw pulque demonstrated up to 7.77 log CFU/mL of yeasts and 7.51 log CFU/mL of LAB. Pulque processed by thermosonication exhibited greater lightness, sensory acceptance, a maximal acidity of 0.83 g/lactic acid, and an alcohol content of 4.48-4.95% v/v. The thermosonication process preserves sensory and physicochemical properties better than conventional pasteurization. Lactic acid bacteria such as Lactobacillus kefiri, Lactobacillus acidophilus, and Lactobacillus hilgardii and yeasts such as Saccharomyces cereviasiae were identified in thermosonicated pulque.

Disinfection of Wastewater by UV-Based Treatment for Reuse in a Circular Economy Perspective. Where Are We at?

Among the critical issues that prevent the reuse of wastewater treatment plants (WWTPs) effluents in a circular economy perspective, the microbiological component plays a key role causing infections and diseases. To date, the use of conventional chemical oxidants (e.g., chlorine) represent the main applied process for wastewater (WW) disinfection following a series of operational advantages. However, toxicity linked to the production of highly dangerous disinfection by-products (DBPs) has been widely demonstrated. Therefore, in recent years, there is an increasing attention to implement sustainable processes, which can simultaneously guarantee the microbiological quality of the WWs treated and the protection of both humans and the environment. This review focuses on treatments based on ultraviolet radiation (UV) alone or in combination with other processes (sonophotolysis, photocatalysis and photoelectrocatalysis with both natural and artificial light) without the dosage of chemical oxidants. The strengths of these technologies and the most significant critical issues are reported. To date, the use of synthetic waters in laboratory tests despite real waters, the capital and operative costs and the limited, or absent, experience of full-scale plant management (especially for UV-based combined processes) represent the main limits to their application on a larger scale. Although further in-depth studies are required to ensure full applicability of UV-based combined processes in WWTPs for reuse of their purified effluents, excellent prospects are presented thanks to an absent environmental impact in terms of DBPs formation and excellent disinfection yields of microorganisms (in most cases higher than 3-log reduction).

Cohesive strength changes of sewer sediments during and after ultrasonic treatment: The significance of bound extracellular polymeric substance and microbial community

Sewer flushing is widely used to remove sewer sediment from drainage systems; however, its performance and cleaning efficiency are limited by the cohesive strength of sewer sediment. To address this, ultrasound, as a clean technology, is proposed to reduce the cohesive strength of sewer sediment. This study investigated the variations in the cohesive strength, extracellular polymeric substances (EPSs), and microbial community of sewer sediment with ultrasonic treatment. During ultrasonic conditioning, the degradation process of the cohesive strength followed the first-order kinetic model and was positively related to the degradation of bound-EPSs. Field emission scanning electron microscopy, particle diameter, and three-dimensional excitation emission analyses suggested that ultrasound reduced the cohesive strength by decreasing the bound-EPS concentration, which reduced the particle size of sewer sediment, and by destroying the structure of tryptophan proteins, which impaired the stability of agglomerated particles. Following ultrasonic treatment, the cohesive strength of the treated sediment was reduced to 69.3% of that of the raw sewer sediment after storage for 21 days; this result could be ascribed to the improvements in polysaccharide transport, amino acid transport, and the cell wall biogenesis functions of the microbial community, as indicated by PICRUSt. Furthermore, next-generation sequencing studies suggest that the proportions of Syntrophomonadaceae, Bacteroidetes_vadinHA17, Synergistaceae, and Syntrophaceae, which are associated with anaerobic digestion and methane production in sediment, improved conspicuously after ultrasonic conditioning.

Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds

There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.

Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing

Ultrasound has potential to be used for disinfection, and its antimicrobial effectiveness can be enhanced in presence of natural compounds. In this study, we compared the antimicrobial effects of ultrasound at 20 kHz (US 20 kHz) or 1 MHz (US 1 MHz) in combination with carvacrol, citral, cinnamic acid, geraniol, gallic acid, lactic acid, or limonene against E. coli K12 and Listeria innocua at a constant power density in water. Compared to the cumulative effect of the individual treatments, the combined treatment of US 1 MHz and 10 mM citral generated >1.5 log CFU/mL additional inactivation of E. coli K12. Similarly, combined treatments of US 1 MHz and 2 mM carvacrol (30 min), US 20 kHz and 2 mM carvacrol, 10 mM citral, or 5 mM geraniol (15 min) generated >0.5-2.0 log CFU/mL additional inactivation in L. innocua. The synergistic effect of citral, as a presentative compound, and US 20 kHz treatment was determined to be a result of enhanced dispersion of insoluble citral droplets in combination with physical impact on bacterial membrane structures, whereas the inactivation by US 1 MHz was likely due to generation of oxidative stress within the bacteria. Combined ultrasound and citral treatments improved the bacterial inactivation in simulated wash water in presence of organic matter or during washing of inoculated blueberries but only additive antimicrobial effects were observed. Findings in this study will be useful to enhance fresh produce safety and shelf-life and design other alternative ultrasound based sanitation processes.

Antimicrobial capacity of ultrasound and ozone for enhancing bacterial safety on inoculated shredded green cabbage (Brassica oleracea var. capitata)

The high frequency and incidence of foodborne outbreaks related to fresh vegetables consumption is a major public health concern and an economic burden worldwide. This study evaluated the effect of individual and combined application of ultrasound (40 kHz, 100 W) and ozone on the inactivation of foodborne Escherichia coli and Salmonella, as well as their impact on cabbage color and vitamin C content. Plate count, scanning electron microscopy (SEM), and flow cytometry (FCM) following single or double staining with carboxyfluorescein diacetate and (or) propidium iodide were used to determine bacterial inactivation parameters, such as cell culturability, membrane integrity, intracellular enzyme activity, and injured and dead cells. The results of FCM and SEM showed that ultrasound treatment affected bacteria mainly by acting on the cell membrane and inactivating intracellular esterase, which resulted in bacterial death. Furthermore, when combined with ozone at 1.5 mg/L, the maximum reduction of bacterial populations was observed at 8 min with no damage on the surface of treated leaves. Therefore, fresh products sanitization using a combination of ultrasound and ozone has the potential to be an alternative for maintaining the color and vitamin C content of green cabbage.

Review on low- and high-frequency sonolytic, sonophotolytic and sonophotochemical processes for inactivating pathogenic microorganisms in aqueous media

Ultraviolet and ultrasound-based advanced oxidation processes (AOPs) are gaining considerable research attention for water treatment and disinfection. Compared to low-frequency ultrasound (LFUS, <100 kHz), high-frequency ultrasound (HFUS, >100 kHz and MHz range) for water disinfection remains much less investigated. The present review aims at surveying and discussing literature data on microbial inactivation in non-food aqueous media using HFUS alone and with AOPs. More specifically, the review covers sonophotolytic (US/UV) processes under sequential and simultaneous modes as well as sonophotochemical processes, where both low and high frequencies were applied. Addressing a state-of-the-art biomedical research, we have attempted to provide more insight into mechanical and sonochemical mechanisms of inactivation under ultrasonic exposure. Sonoporation, intracellular generation of reactive oxygen species (ROS), energy stimulation of aquaporins to deliver ROS, and injection of extracellular ROS into sonoporated cells have all been identified as primary ways of inactivation. Application of ultrasound in the 0.2-2 MHz range and mercury-free light sources to support the Minamata Convention on Mercury is an ongoing challenge for effective elimination of microbial pathogens from water and wastewater through sonophotolytic and sonophotochemical AOPs.

Effects of cavitation on different microorganisms: The current understanding of the mechanisms taking place behind the phenomenon. A review and proposals for further research

A sudden decrease in pressure triggers the formation of vapour and gas bubbles inside a liquid medium (also called cavitation). This leads to many (key) engineering problems: material loss, noise, and vibration of hydraulic machinery. On the other hand, cavitation is a potentially useful phenomenon: the extreme conditions are increasingly used for a wide variety of applications such as surface cleaning, enhanced chemistry, and wastewater treatment (bacteria eradication and virus inactivation). Despite this significant progress, a large gap persists between the understanding of the mechanisms that contribute to the effects of cavitation and its application. Although engineers are already commercializing devices that employ cavitation, we are still not able to answer the fundamental question: What precisely are the mechanisms how bubbles can clean, disinfect, kill bacteria and enhance chemical activity? The present paper is a thorough review of the recent (from 2005 onward) work done in the fields of cavitation-assisted microorganism's destruction and aims to serve as a foundation to build on in the next years.

Assessment of a low-frequency ultrasound device on prevention of biofilm formation and carbonate deposition in drinking water systems

A device generating low-frequency and low-intensity ultrasound waves was used for mitigating biofilm accumulation and scaling. Two systems were tested: a lab-scale plate heat exchanger operated with continuously recycled water and a continually fed flow-through drinking water pilot used for mimicking water circulation in pipes. Initial deposition of bacterial cells was not prevented by ultrasound wave treatment. However, whatever the tested system, both further calcium carbonate deposition and biofilm growth were markedly inhibited. Biofilms formed in reactors subjected to low-frequency and low-intensity ultrasound waves were weakly attached to the material. Even though the activity of bacteria was affected as shown by their lower cultivability, membrane permeability did not appear compromised. Ultrasound technology sounds very promising in both the mitigation of drinking water biofilm and carbonate accumulation.

Achieving mainstream nitrogen removal via the nitrite pathway from real municipal wastewater using intermittent ultrasonic treatment

Achieving mainstream nitrogen removal via the nitrite pathway (NH₄⁺ → NO₂^- → N₂) is highly beneficial for energy neutral/positive wastewater treatment. Our previous batch assays revealed that ultrasonic treatment can suppress nitrite-oxidizing bacteria (NOB) while enhancing the activity of ammonia-oxidizing bacteria (AOB). Based on this concept, this study investigated the feasibility of applying ultrasonication to achieve the nitrite pathway in mainstream wastewater treatment. Two lab-scale sequencing batch reactors were set-up in parallel and fed with real municipal wastewater. With 100% of the sludge treated every 12 h at a treatment energy input of 0.066 kJ per mg mixed liquor suspended solids, the nitrite pathway was rapidly (within two weeks) established in the experimental reactor with stable effluent nitrite accumulation ratio (NO₂^-/(NO₂^- + NO₃^-)) of above 80% and significantly decreased NOB population. In comparison, the control reactor always possessed the conventional nitrification and denitrification pathway. Economic analysis indicated that energy consumption is too high for practical applications. However, this technology may be used in conjunction with other technologies, whereby this ultrasonic treatment can be used infrequently (e.g. once every few months) when the nitrite pathway becomes unstable.