Curated News
By: NewsRamp Editorial Staff
March 04, 2025
Ultrasonic Technology Enhances Phenolic Compound Synthesis in Fresh-Cut Red Cabbage
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- Ultrasonic technology enhances the quality of fruits and vegetables by reducing microbial contamination and pesticide residues, providing a competitive edge in food preservation.
- Researchers applied ultrasonic cleaning to fresh-cut red cabbage, leading to increased phenolic compound synthesis through ATP and DNP treatments, showing a direct link to elevated energy levels.
- Ultrasonic cleaning technology improves food safety by reducing pesticide residues, promoting the accumulation of bioactive compounds, and enhancing the quality of fruits and vegetables for a healthier tomorrow.
- Using ultrasonic treatment on red cabbage reveals a novel approach to enhancing energy metabolism-related enzymes and phenolic compound synthesis, offering an intriguing perspective on food processing.
Impact - Why it Matters
This news showcases the potential of ultrasonic technology in improving the quality of fruits and vegetables, reducing microbial contamination, and decreasing pesticide residues. It highlights the importance of innovative processing methods for food safety and quality enhancement.
Summary
Researchers applied ultrasonic technology to clean fresh-cut red cabbage, increasing phenolic compound synthesis. The technology is safe, non-toxic and environmentally friendly. The study was published in the Food Physics journal.
Source Statement
This curated news summary relied on this press release disributed by 24-7 Press Release. Read the source press release here, Ultrasonic Technology Enhances Phenolic Compound Synthesis in Fresh-Cut Red Cabbage
