A research team from China has uncovered how ultrasonic cleaning technology can increase phenolic compound production in fresh-cut red cabbage, offering insights into advanced food processing methods that could improve produce quality and nutritional value.
The study, published in Food Physics, reveals that ultrasonic treatment promotes the accumulation of bioactive compounds by enhancing energy metabolism-related enzymes. Lead researcher Haile Ma explained that the technology not only reduces microbial contamination and pesticide residues but also stimulates the synthesis of beneficial phenolic compounds.
By investigating the mechanisms behind phenolic compound synthesis, researchers used ATP and DNP treatments to demonstrate how energy levels directly influence compound production. The findings suggest that ultrasonic cleaning can activate specific enzymes like ATPase, SDH, and CCO, which maintain cellular energy and support phenolic compound development.
This non-thermal processing technology represents a significant advancement in food preservation, offering a safe, environmentally friendly method to potentially enhance the nutritional profile of fruits and vegetables. The research provides theoretical support for broader applications of ultrasonic cleaning in the food industry.
The study, funded by the National Natural Science Foundation of China, highlights the potential of ultrasound as an innovative tool for improving food quality and exploring novel food processing techniques.
