51
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Sert D, Mercan E. Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104777] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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52
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Martins Strieder M, Neves MIL, Silva EK, Meireles MAA. Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L. ULTRASONICS SONOCHEMISTRY 2020; 66:105068. [PMID: 32224449 DOI: 10.1016/j.ultsonch.2020.105068] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/11/2020] [Accepted: 03/14/2020] [Indexed: 06/10/2023]
Abstract
This study presents the production of a novel natural blue colorant obtained from the cross-linking between milk proteins and genipin assisted by low-frequency and high-power ultrasound technology. Genipin was extracted from unripe Genipa americana L. using milk as a solvent. Also, milk colloidal system was used as a reaction medium and carrier for the blue color compounds. The effects of ultrasound nominal power (100, 200, 300, and 400 W) on the blue color formation kinetics in milk samples were evaluated at 2, 24, and 48 h of cold storage in relation to their free-genipin content and color parameters. In addition, Fourier transform infrared (FTIR) spectrum, droplet size distribution, microstructure, and kinetic stability of the blue colorant-loaded milk samples were assessed. Our results have demonstrated that the ultrasound technology was a promising and efficient technique to obtain blue colorant-loaded milk samples. One-step acoustic cavitation assisted the genipin extraction and its diffusion into the milk colloidal system favoring its cross-linking with milk proteins. Ultrasound process intensification by increasing the nominal power promoted higher genipin recovery resulting in bluer milk samples. However, the application of high temperatures associated with intensified acoustic cavitation processing favored the occurrence of non-enzymatic browning due to the formation of complex melanin substances from the Maillard reaction. Also, the blue milk samples were chemically stable since their functional groups were not modified after ultrasound processing. Likewise, all blue colorant-loaded milk samples were kinetically stable during their cold storage. Therefore, a novel natural blue colorant with high-potential application in food products like ice creams, dairy beverages, bakery products, and candies was produced.
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Affiliation(s)
- Monique Martins Strieder
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Maria Isabel Landim Neves
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil.
| | - M Angela A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
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53
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Alizadeh O, Aliakbarlu J. Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109913] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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54
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Gopirajah R, Singha P, Javad S, Rizvi SSH. Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14754] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food Science Cornell University Ithaca NY USA
| | - Sumera Javad
- Department of Food Science Cornell University Ithaca NY USA
- Department of Botany Lahore College for Women University Lahore Pakistan
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55
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Anwar SH, Hasni D, Rohaya S, Antasari M, Winarti C. The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication. Heliyon 2020; 6:e04341. [PMID: 32671258 PMCID: PMC7339058 DOI: 10.1016/j.heliyon.2020.e04341] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 01/25/2020] [Accepted: 06/25/2020] [Indexed: 12/14/2022] Open
Abstract
This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch (BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9:1 ratio. Two BOSA (1% and 2%), three oil concentrations (10%, 25%, and 40%) and Tween 80 (1% of the total amount of oil) were examined based on the emulsion stability. The Fourier transform infrared spectroscopy (FTIR) indicated that starch modification was successful (Degree of Substitution-DS, 0.0241). The most stable coarse emulsions contained 40% oil and 2% BOSA starch. The same formula produced fine emulsions that remained stable for over 42 days, regardless of the homogenization method. BOSA starch and Tween 80 exhibit a mixed stabilization effect on the oil-in-water emulsions. HPH produced more uniformly sized emulsion droplets when compared with those produced using LFU.
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Affiliation(s)
- Sri Haryani Anwar
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Dian Hasni
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Syarifah Rohaya
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Miranda Antasari
- Department of Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Christina Winarti
- Indonesian Center for Agricultural Postharvest Research and Development-IAARD, Jalan Tentara Pelajar No. 12, Bogor, West Java, Indonesia
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56
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Wang X, Majzoobi M, Farahnaky A. Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review. ULTRASONICS SONOCHEMISTRY 2020; 65:105057. [PMID: 32172150 DOI: 10.1016/j.ultsonch.2020.105057] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/15/2020] [Accepted: 03/06/2020] [Indexed: 05/10/2023]
Abstract
In this review, the recent applications of power ultrasound technology in improving the functional properties and biological activities of biopolymers are reviewed. The basic principles of ultrasonic technology are briefly introduced, and its main effects on gelling, structural, textural, emulsifying, rheological properties, solubility, thermal stability, foaming ability and foaming stability and biological activity are illustrated with examples reviewing the latest published research papers. Many positive effects of ultrasound treatment on these functional properties of biopolymers have been confirmed. However, the effectiveness of power ultrasound in improving biopolymers properties depends on a variety of factors, including frequency, intensity, duration, system temperature, and intrinsic properties of biopolymers such as macromolecular structure. In order to obtain the desired outcomes, it is best to apply optimized ultrasound processing parameters and use the best conditions in terms of frequency, amplitude, temperature, time, pH, concentration and ionic strength related to the inherent characteristics of each biopolymer. This will help employ the full potential of ultrasound technology for generating innovative biopolymers functionalities for various applications such as food, pharmaceuticals, and other industries.
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Affiliation(s)
- Xiaomei Wang
- Faculty of Science, Xi'an Aeronautical University, Xi'an, China
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria 3083, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria 3083, Australia.
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57
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Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105600] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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58
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Recent advances and perspectives of ultrasound assisted membrane food processing. Food Res Int 2020; 133:109163. [PMID: 32466900 DOI: 10.1016/j.foodres.2020.109163] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/02/2020] [Accepted: 03/15/2020] [Indexed: 01/17/2023]
Abstract
Power ultrasound (US) transmits substantial amounts of small mechanical movements serving for particle detaching in membrane filtrations. This topic has been reviewed in recent years mainly focused on the mechanisms by which the flux is improved under specific processing conditions. US also been shown to improve food quality by changing physical properties and modifying the activity of enzymes and microorganisms. Surprisingly, limited information exists regarding on how the application of US results in terms of process and quality during membrane filtration of complex matrices such as liquid foods. This review highlights the recent advances in the use of US in membrane filtration processes focused in the manufacturing of foodstuffs and food ingredients, and perspectives of novel hybrid membrane-US systems that may be quite interesting for this field. The application of US in food membrane processing increases the flux, but the lack of standardization regarding to experimental conditions, make suitable comparisons impossible. In this sense, careful attention must be paid regarding to the ultrasonic intensity (UI), the membrane configuration and type of transducers and volume of the treated solution. Dairy products are the most studied application of US membrane food processing, but research has been mainly focused on flux enhancement; hitherto there have been no reports of how operational variables in these processes affect critical aspects such as quality and food safety. Also, studies performed at industrial scale and economical assessments are still missing. Application of US combined with membrane operations such as reverse osmosis (RO), forward osmosis (FO) and enzyme membrane bioreactors (EMBR) may result interesting for the production of value-added foods. In the perspective of the authors, the stagnation of the development of acoustic filtration systems in food is due more to a prejudice on this subject, rather than actual impedance due to the lack of technological development of transducers. This later has shown important advances in the last years making them suitable for tailor made applications, thus opening several research opportunities to the food engineering not yet explored.
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59
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Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02429-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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60
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Carrillo-Lopez LM, Juarez-Morales MG, Garcia-Galicia IA, Alarcon-Rojo AD, Huerta-Jimenez M. The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese. Foods 2020; 9:foods9030313. [PMID: 32182832 PMCID: PMC7142555 DOI: 10.3390/foods9030313] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/02/2020] [Accepted: 03/03/2020] [Indexed: 11/16/2022] Open
Abstract
High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.
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Affiliation(s)
- Luis M. Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico
- Correspondence: (L.M.C.-L.); (A.D.A.-R.); Tel.: +52-595-112-3693 (L.M.C.-L.); +52-614-216-8099 (A.D.A.-R.)
| | - Monica G. Juarez-Morales
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Ivan A. Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Alma D. Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
- Correspondence: (L.M.C.-L.); (A.D.A.-R.); Tel.: +52-595-112-3693 (L.M.C.-L.); +52-614-216-8099 (A.D.A.-R.)
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico
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61
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Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins. Food Chem 2020; 309:125758. [DOI: 10.1016/j.foodchem.2019.125758] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 10/14/2019] [Accepted: 10/20/2019] [Indexed: 11/23/2022]
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62
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Wei Y, Tong Z, Dai L, Ma P, Zhang M, Liu J, Mao L, Yuan F, Gao Y. Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis. J Colloid Interface Sci 2020; 563:291-307. [DOI: 10.1016/j.jcis.2019.12.085] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/17/2019] [Accepted: 12/18/2019] [Indexed: 12/15/2022]
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63
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Zou H, Zhao N, Sun S, Dong X, Yu C. High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124463] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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64
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Salve AR, Pegu K, Arya SS. Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk. ULTRASONICS SONOCHEMISTRY 2019; 59:104728. [PMID: 31421619 DOI: 10.1016/j.ultsonch.2019.104728] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 08/02/2019] [Accepted: 08/06/2019] [Indexed: 05/03/2023]
Abstract
Ultra-sonication (US) at varying intensities (200 W, 300 W and 400 W) and hydrodynamic cavitation (HC) at increasing pressures (6 bar, 8 bar and 10 bar) on freshly extracted peanut milk as non-thermal processing of milk for enhanced quality. The effects of US and HC was investigated on physico-chemical properties of peanut milk, microbial inactivation (total plate count and yeasts and molds), microstructure by optical microscopy and particle size, ζ-potential, sedimentation index, rheology and color measurements. The high temperature short time (HTST) treated milk samples have shown 1.53 and 2 log reduction in TPC, yeast and molds respectively with highest protein hydrolysis of 15.7%. Among the non-thermal treatments HC has shown highest log reduction of TPC at around 1.2 for sample treated at 10 bar pressure, whereas the US treatment was most effective for yeast and mold at 400 W with log reduction of 0.9. A non-Newtonian flow behaviour was observed for all peanut milk samples. Viscosity determined by Herschel-Bulkley equation decreased significantly (p > 0.05) after both cavitation treatments. The US was found to be superior to HC and HTST with improved separation index and colour attributes. Therefore, the US and HC appear to be a remarkable non-thermal processing methods for peanut milk and or any dairy or non-dairy beverages.
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Affiliation(s)
- Akshata R Salve
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India.
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65
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Xiong W, Li J, Li B, Wang L. Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105210] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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66
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Wu D, Tu M, Wang Z, Wu C, Yu C, Battino M, El-Seedi HR, Du M. Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnol Adv 2019; 40:107491. [PMID: 31756373 DOI: 10.1016/j.biotechadv.2019.107491] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/07/2019] [Accepted: 11/18/2019] [Indexed: 12/23/2022]
Abstract
Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.
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Affiliation(s)
- Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maurizio Battino
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, Vigo, Spain
| | - Hesham R El-Seedi
- Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala, Sweden
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
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67
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Gadalkar SM, Rathod VK. Extraction of watermelon seed proteins with enhanced functional properties using ultrasound. Prep Biochem Biotechnol 2019; 50:133-140. [PMID: 31702437 DOI: 10.1080/10826068.2019.1679173] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Watermelon seed is the potential source of value-added proteins, oils, and carbohydrates. The present study evaluates the extraction, and functional properties of watermelon seed protein (WMSP) obtained by ultrasound-assisted extraction (UAE) method from watermelon seed (WMS). The optimization of various operating parameters, such as pH (9), WMS powder to solvent ratio (1:50 w/v), temperature (30 ± 2 °C), ultrasound power (90 W), frequency (25 kHz), and duty cycle (75%) has been carried out. The extraction yield obtained was 87% and the extraction time was lowered down to 9 min from 120 min of conventional batch extraction. It contains all essential amino acids in an adequate amount required for adults as per FAO/WHO guidelines while for 2-5 years old children, the content of valine and isoleucine are above the required range. Methionine and lysine contents are adequate for both children and adults. Functional properties of ultrasonic extracted proteins were found superior to conventionally extracted proteins.highlightsThe UAE method is more efficient for watermelon seed protein extraction.Impact of extraction parameters on the extraction yield was studied.Protein isolate with enhanced functional properties was obtained.Essential amino acid content was determined.
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Affiliation(s)
- Sagar M Gadalkar
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| | - Virendra K Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
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68
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Taha A, Ahmed E, Hu T, Xu X, Pan S, Hu H. Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification. ULTRASONICS SONOCHEMISTRY 2019; 58:104627. [PMID: 31450289 DOI: 10.1016/j.ultsonch.2019.104627] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 05/28/2019] [Accepted: 06/03/2019] [Indexed: 05/15/2023]
Abstract
In this study, high intensity ultrasound (HIU) was used to produce food protein stabilized emulsions under different ionic strengths (0, 25, 50, 100, 200 and 300 mM NaCl). Five plant and animal food proteins, whey protein isolate (WPI), soy protein isolate (SPI), bovine gelatin, peanut protein isolate (PPI) and corn zein were selected as protein emulsifiers. PPI and zein could not form emulsions using ultrasound emulsification at all ionic strengths (from 0 to 300 mM NaCl). However, ultrasound could induce stable emulsions using SPI, WPI and gelatin as emulsifiers. Moreover, different ionic strengths and protein types influenced the physicochemical properties of HIU induced emulsions obviously. It was found that the droplet sizes of gelatin emulsions were lower than those of SPI and WPI emulsions at salt concentrations of 300 mM NaCl. Furthermore, gelatin emulsions had better stability against environmental stresses (salt and temperature) than that of SPI and WPI emulsions. Moreover, the adsorbed protein (%) at the oil/water interface of SPI emulsions was higher than those of WPI and gelatin emulsions. However, the adsorbed protein amount of all proteins stabilized emulsions increased significantly after salt addition. The absolute ζ-potential values decreased with the increase of salt concentrations. The microrheology results indicated that the SPI emulsions formed a gel-like structure at high salt concentrations (>50 mM NaCl) as SPI emulsions exhibited higher elasticity than WPI and gelatin emulsions. In conclusion, the ultrasound as a green emulsification technique could be used to fabricate emulsions stabilized by plant and animal proteins.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Eman Ahmed
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China.
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69
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Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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70
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Hou P, Pu F, Zou H, Diao M, Zhao C, Xi C, Zhang T. Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100427] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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71
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Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102192] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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72
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Alvarado-Morales G, Minjares-Fuentes R, Contreras-Esquivel JC, Montañez J, Meza-Velázquez JA, Femenia A. Application of thermosonication for Aloe vera (Aloe barbadensis Miller) juice processing: Impact on the functional properties and the main bioactive polysaccharides. ULTRASONICS SONOCHEMISTRY 2019; 56:125-133. [PMID: 31101246 DOI: 10.1016/j.ultsonch.2019.03.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/26/2019] [Accepted: 03/29/2019] [Indexed: 05/06/2023]
Abstract
The impact of thermosonication on the functional properties and the main polysaccharides from Aloe vera was investigated. Thermal processing was used for comparison purposes. Acemannan was the predominant polysaccharide in Aloe vera juice followed by pectins. Interestingly, thermosonication promoted a minor degradation of the acetylated mannose from acemannan than thermal processing. On the other hand, the degree of methylesterification of pectins was slightly reduced as a consequence of thermosonication. Further, swelling and fat adsorption capacities were improved by thermosonication. Thus, the highest values for swelling (>150 mL/g AIR) and for fat adsorption capacity (∼120 g oil/g AIR) were observed when thermosonication was performed at 50 °C for 6 min. Moreover, high inactivation of L. plantarum (∼75%) was observed when thermosonication was carried out at 50 °C for 9 min. Interestingly, thermosonication promoted a similar color change (ΔE = 7.7) to the modification observed during pasteurization carried out at 75 °C for 15 min (ΔE = 8.2 ± 0.9). Overall, these results suggested that thermosonication could be a good alternative to thermal procedures of Aloe vera juice, since not only caused minor degradation of bioactive polysaccharides but was also able to improve functional properties.
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Affiliation(s)
- Guadalupe Alvarado-Morales
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n República Oriente, Saltillo, Coahuila, Mexico
| | - Rafael Minjares-Fuentes
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Articulo 123 s/n Fracc. Filadelfia, 35010 Gómez Palacio, Durango, Mexico.
| | - Juan Carlos Contreras-Esquivel
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n República Oriente, Saltillo, Coahuila, Mexico
| | - Julio Montañez
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n República Oriente, Saltillo, Coahuila, Mexico
| | - Jorge Armando Meza-Velázquez
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Articulo 123 s/n Fracc. Filadelfia, 35010 Gómez Palacio, Durango, Mexico
| | - Antoni Femenia
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain
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73
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Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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74
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Nunes L, Tavares GM. Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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75
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Gregersen SB, Wiking L, Hammershøj M. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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76
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77
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Moussier M, Huc-Mathis D, Michon C, Bosc V. Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.12.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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78
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Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.032] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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79
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Purification, Identification and Functional Analysis of a Novel Immunomodulatory Peptide from Silkworm Pupa Protein. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09832-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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80
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Yu C, Wu F, Cha Y, Zou H, Guo Y, Piao H, Du M. Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0190] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractStructural and functional changes in ultrasonicated oyster protein isolates (OPI) were investigated. Ultrasound treatments were carried out with probe (20 kHz) at 200, 400 and 600 W for 15 and 30 min. The results showed that functional properties of OPI significantly improved after sonication. Absolute zeta potential and protein solubility increased by 18.40 mV and 82.5 % at 600 W for 15 min. Oil holding capacity, emulsifying activity index, emulsion stability index, foaming ability and foaming stability increased by 300 %, 15.23 m2/g, 9.24 min, 23.9 % and 14.8 % at 600 W for 30 min. However, ultrasound treatment significantly (P < 0.05) decreased particle size and water holding capacity. The conformation of OPI became stretched and unfolded after sonication. Functional improvements resulted from stretched and unfolded conformation and reduction of particle size. Controlled condition of ultrasound can produce OPI with distinct structural and functional properties, which could meet the complex needs of manufactured food products in food industry, but further study is needed to understand the specific mechanism.
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Affiliation(s)
- Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian116034, China
| | - Fan Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian116034, China
| | - Yue Cha
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian116034, China
| | - Henan Zou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian116034, China
| | - Yingnan Guo
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian116034, China
| | - Haixin Piao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian116034, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian116034, China
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81
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Klojdová I, Štětina J, Horáčková Š. W/O/W Multiple Emulsions as the Functional Component of Dairy Products. Chem Eng Technol 2019. [DOI: 10.1002/ceat.201800586] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Iveta Klojdová
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
| | - Jiří Štětina
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
| | - Šárka Horáčková
- UCT PragueDepartment of Dairy, Fat and Cosmetics Technická 5 166 28 Prague Czech Republic
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82
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Yang JY, Peng B, Wang M, Zou XG, Yin YL, Deng ZY. Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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83
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Moussier M, Bosc V, Michon C, Pistre V, Chaudemanche C, Huc-Mathis D. Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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84
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Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules. Food Chem 2018; 269:327-334. [DOI: 10.1016/j.foodchem.2018.07.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/02/2018] [Accepted: 07/02/2018] [Indexed: 11/20/2022]
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85
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Khatkar AB, Kaur A, Khatkar SK, Mehta N. Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties. ULTRASONICS SONOCHEMISTRY 2018; 49:333-342. [PMID: 30174249 DOI: 10.1016/j.ultsonch.2018.08.026] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 08/25/2018] [Accepted: 08/25/2018] [Indexed: 05/09/2023]
Abstract
Ultrasound, an emerging non-thermal technique, has potential to modify the functionality of bio-molecules like protein. In the present study, the impact of ultrasound on whey protein (WP) was assessed with functional, rheological, heat coagulation and transition temperature, SDS-PAGE, FTIR spectra, scanning electron microscopy and transmission electron microscopy. The results of this study showed that the raw WP had broad bimodal particle size distribution while after ultrasonication, modified WP exhibited narrower distribution along with smaller particle size (0.683 ± 0.225 μm) compared to untreated WP (2.453 ± 0.717 μm). The solubility of WP also increased after ultrasonication (72.22 ± 0.68% to 79.21 ± 1.08%). During the rheological evaluation, both the samples exhibited Newtonian behaviour but, the modified WP exhibited dramatically higher storage modulus (G') throughout the temperature profile compared to raw WP mainly due to enhanced proteins aggregation during heating which revealed more elastic and stronger gel. The modified WP exhibited significantly higher (about 6-times) heat stability compared to raw WP which signified that after ultrasonication the WP can withstand higher temperature during processing for longer time. The results were also confirmed by higher transition temperature (Tpeak) of modified WP (93.32°) compared to untreated WP (81.93 °C). The SDS-PAGE profile of raw and modified WP showed that the ultrasound significantly decreased the bands density of low molecular weight molecules (β-lactoglobulin and α-lactalbumin). FTIR spectra also showed noticeable difference between the secondary structure component of raw and modified WP. Finally, the structural micrographs of raw and modified WP from SEM and TEM analysis also confirmed the adequacy of modification of WP employing non-thermal techniques. The modified WP revealed smaller, regular and more homogenous and ordered structures compared to untreated sample.
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Affiliation(s)
- Anju Boora Khatkar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India.
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India
| | - Sunil Kumar Khatkar
- Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Sciences, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana 141004, Punjab, India
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86
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O'Sullivan JJ, Espinoza CJU, Mihailova O, Alberini F. Characterisation of flow behaviour and velocity induced by ultrasound using particle image velocimetry (PIV): Effect of fluid rheology, acoustic intensity and transducer tip size. ULTRASONICS SONOCHEMISTRY 2018; 48:218-230. [PMID: 30080545 DOI: 10.1016/j.ultsonch.2018.05.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 05/27/2018] [Accepted: 05/29/2018] [Indexed: 06/08/2023]
Abstract
Acoustic streaming phenomena of ultrasound propagation through liquid media was investigated experimentally employing particle image velocimetry (PIV). Parameters associated with the ultrasonic processor of ultrasonic amplitude (i.e., acoustic power) and transducer tip diameter (i.e., surface area), as well as, fluid rheology (i.e., water, glycerol solution and CMC solution), were studied for their effects on overall flow behaviour and fluid velocity. PIV yielded velocity gradient maps, demonstrating the acoustic streaming phenomena of ultrasound and its associated flow behaviour as a function of ultrasonic amplitude and fluid rheology, whereby increasing amplitude allowed for greater penetration of the acoustic-beam through the bulk of the fluid, and increasing fluid rheology yielded the converse effect. Moreover, upon impingement of the acoustic-beam with the base of vessel, vortex formation occurred, yielding a recirculation pattern. The maximum observed fluid velocities for water, glycerol solution and CMC solution were 0.329 m s-1, 0.423 m s-1, and 0.304 m s-1, respectively (large diameter sonotrode tip for an ultrasonic amplitude of 80%). Furthermore, shear rates were attained (maximum values of 24.25 s-1), and Reynolds numbers were determined in order to assess the degree of turbulence as a function of investigated parameters.
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Affiliation(s)
- Jonathan J O'Sullivan
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.
| | - Cyrus J U Espinoza
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Olga Mihailova
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Federico Alberini
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
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87
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Zhang R, Pang X, Lu J, Liu L, Zhang S, Lv J. Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates. ULTRASONICS SONOCHEMISTRY 2018; 47:10-16. [PMID: 29908598 DOI: 10.1016/j.ultsonch.2018.04.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 04/11/2018] [Accepted: 04/21/2018] [Indexed: 05/13/2023]
Abstract
This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the functional properties and structural characteristics of micellar casein concentrate (MCC). Microfiltered casein protein retentates were treated with HIUS for 0.5, 1, 2, and 5 min prior to spray drying. The results showed that conductivity, solubility, emulsifying, gelling increased significantly as the ultrasonic time prolonged, but the change of pH value were insignificant. In addition, the structural characteristics of MCC for all samples were studied. There was an increase in surface hydrophobicity (Ho) and a reduction in particle size compared with the control (without HIUS pretreatment). The secondary structure of HIUS pretreated MCC samples changed significantly with an increase in β-sheets and random coils and a reduction in α-helix and β-turn. It can be speculated that HIUS pretreatment facilitate the change of functional properties of MCC and these changes would promote its application in food industry.
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Affiliation(s)
- Ruihua Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Quality Inspection Center of Grain and Oil, Tianjin 300171, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jing Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lu Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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88
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Yu C, Wu F, Cha Y, Qin Y, Du M. Effects of ultrasound on structure and functional properties of mussel (Mytilus edulis
) protein isolates. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13690] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Cuiping Yu
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Fan Wu
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Yue Cha
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Yuting Qin
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Ming Du
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
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89
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Zhu Z, Zhao C, Yi J, Cui L, Liu N, Cao Y, Decker EA. Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4323-4330. [PMID: 29427401 DOI: 10.1002/jsfa.8958] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 01/30/2018] [Accepted: 02/04/2018] [Indexed: 05/23/2023]
Abstract
BACKGROUND Vegetable proteins are increasingly used to stabilize oil-in-water (O/W) emulsions. However, emulsions are thermodynamically unstable. Recently, high-intensity ultrasound (US) has been used to enhance the stability of emulsions. For these reasons, and considering almond (Prunus dulcis L.) as a good source of high-quality proteins, the aim of this work was to investigate the effect of US treatment on the stability of pre-emulsification O/W emulsions coated with almond protein isolate (API). RESULTS The influence of API concentration (0.25-2.0 g L-1 ), ion strength (0-500 mmol L-1 NaCl), and pH (3.0-7.0) on the stability of US-treated emulsions was evaluated. US treatment (200-600 W, 25 kHz, 15 min) led to a significant reduction in the particles size of droplets in emulsions, increased critical osmotic pressure and additional protein interfacial adsorption, and thus the formation of more stable emulsions. The more unfolded and random coil structures of the proteins were detected at higher US power, facilitating protein interfacial adsorption. Increasing API concentrations resulted in higher stability of US-treated emulsions against untreated counterparts. The US-treated emulsions were more resistant to salt than untreated samples. In the range from pH 3.0 to7.0, US treatment also enhanced the physical stability of emulsions compared with untreated emulsions. CONCLUSION US technology could be applied to produce more stable O/W food emulsions stabilized by proteins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Cui Zhao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China
| | - Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China
| | - Leqi Cui
- School of Food Equipment and Engineering Science, Xi'an Jiaotong University, Xi'an Shaanxi, China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China
| | - Yungang Cao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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90
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Huang X, Sun J, Lv K, Liu J, Shen H. An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids. RSC Adv 2018; 8:26318-26324. [PMID: 35541953 PMCID: PMC9082772 DOI: 10.1039/c8ra02293c] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 07/13/2018] [Indexed: 12/05/2022] Open
Abstract
This study presents an alternative method to enhance the emulsion stability of oil based drilling fluids (OBMs). Modified dimer acid (MDA) was synthesized with a molecular structure having two hydrophilic heads and two hydrophobic tails. Theoretically, the adsorption of MDA on an oil–water interface makes it possible to increase hydrogen bonding between water droplets and form three dimensional networks which benefit emulsion stability. The influence of MDA on the stability of base emulsions was studied by visual observation. Then the stabilization mechanism of MDA was analyzed from the micro and macro points of view by morphology study using a cryo-scanning electron microscope (cryo-SEM) and rheological measurements including viscosity vs. shear rates, zero-shear viscosity (η0), and creep and recovery tests. Experimental results showed that a substantial improvement in emulsion stability was visually observed when the MDA concentration was 2 g L−1. From cryo-SEM observation, a honeycomb structure was observed in the emulsion containing 2 g L−1 MDA, which can provide a physical barrier to restrain the movement of water droplets. In comparison with the rheological behaviors of the emulsion without MDA, a remarkably larger zero-shear viscosity, a solid-like behavior and a greater elasticity were observed when 2 g L−1 MDA was present. Finally, the application in OBMs shows that MDA can largely enhance electrical stability (ES) and reduce the filtration volume. The method proposed in the paper could be used to enhance the stability of w/o emulsions in a variety of fields. Modified dimer acid (MDA) can improve the stability of water-in-oil emulsions by establishing a network structure.![]()
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Affiliation(s)
- Xianbin Huang
- Department of Petroleum Engineering, China University of Petroleum (East China) Qingdao Shandong 266580 P. R. China +8615621081336
| | - Jinsheng Sun
- Department of Petroleum Engineering, China University of Petroleum (East China) Qingdao Shandong 266580 P. R. China +8615621081336
| | - Kaihe Lv
- Department of Petroleum Engineering, China University of Petroleum (East China) Qingdao Shandong 266580 P. R. China +8615621081336
| | - Jingping Liu
- Department of Petroleum Engineering, China University of Petroleum (East China) Qingdao Shandong 266580 P. R. China +8615621081336
| | - Haokun Shen
- Department of Petroleum Engineering, China University of Petroleum (East China) Qingdao Shandong 266580 P. R. China +8615621081336
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91
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Xiong T, Xiong W, Ge M, Xia J, Li B, Chen Y. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Res Int 2018; 109:260-267. [PMID: 29803449 DOI: 10.1016/j.foodres.2018.04.044] [Citation(s) in RCA: 192] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 10/17/2022]
Abstract
The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90% for 30 min) on structure and foaming properties of pea protein isolate (PPI) were investigated. No significant change was observed from the electrophoresis profiles and circular dichroism (CD) spectrum. Analyses of fluorescence spectroscopy and the amount of free sulfhydryl groups showed that HIUS induced protein molecular partial unfolding. Furthermore, HIUS decreased particle size of PPI and increased exposed hydrophobicity, resulting in a reduction of the surface tension at the air-water interface. Therefore, the foaming ability of PPI increased from 145.6% to 200.0%. The foaming stability increased from 58.0% to 73.3% with the increasing amplitude after 10 min though all reduced to 50.0% with the extension of time. That suggested that HIUS treatment has a potential to be implemented to modify foaming properties of PPI.
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Affiliation(s)
- Ting Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Mengting Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Junhao Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
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92
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Ahmad T, Ismail A, Ahmad SA, Khalil KA, Awad EA, Leo TK, Imlan JC, Sazili AQ. Characterization of gelatin from bovine skin extracted using ultrasound subsequent to bromelain pretreatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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93
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Khatkar AB, Kaur A, Khatkar SK, Mehta N. Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. Journal of Food Science and Technology 2018; 55:2298-2309. [PMID: 29892130 DOI: 10.1007/s13197-018-3147-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2018] [Accepted: 04/02/2018] [Indexed: 01/18/2023]
Abstract
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02% amplitude and 12.78% concentration of feed. The modified whey protein had the solubility, 78.52%; heat stability, 1076.19 s; water solubility index, 92.30%; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.
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Affiliation(s)
- Anju Boora Khatkar
- 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Amarjeet Kaur
- 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Sunil Kumar Khatkar
- 2Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Nitin Mehta
- 3Department of Livestock Products Technology, College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
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94
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Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study. Food Chem 2018; 252:108-114. [DOI: 10.1016/j.foodchem.2018.01.104] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/22/2017] [Accepted: 01/14/2018] [Indexed: 11/23/2022]
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95
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Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Sci Nutr 2018. [PMID: 29983970 DOI: 10.1002/fsn3.2018.6.issue-410.1002/fsn3.646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/06/2023] Open
Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Xu Yang
- Department of Radiotherapy First Hospital of Jilin University Changchun China
| | - Changhui Zhao
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Mingruo Guo
- Department of Food Science Northeast Agriculture University Harbin China
- Department of Nutrition and Food Sciences College of Agriculture and Life Sciences University of Vermont Burlington VT USA
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96
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Guimarães JT, Silva EK, Alvarenga VO, Costa ALR, Cunha RL, Sant'Ana AS, Freitas MQ, Meireles MAA, Cruz AG. Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. ULTRASONICS SONOCHEMISTRY 2018; 44:251-260. [PMID: 29680610 DOI: 10.1016/j.ultsonch.2018.02.012] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 01/13/2018] [Accepted: 02/06/2018] [Indexed: 06/08/2023]
Abstract
In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and thermotolerant coliforms and yeasts and molds), zeta potential, microstructure (optical microscopy, particle size distribution), rheology, kinetic stability and color. The non-thermal processing applying 600 W of ultrasonic power was comparable to high-temperature short-time (HTST) treatment (75 °C for 15 s) concerning the inactivation of AMHB and yeasts and molds (2 vs 2 log and 0.2 vs 0.4 log, respectively), although HIUS has reached a lower output temperature (53 ± 3 °C). The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum). Thus, non-thermal processing by HIUS seems to be an interesting technology for prebiotic dairy beverages production.
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Affiliation(s)
- Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Verônica O Alvarenga
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ana Letícia R Costa
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Rosiane L Cunha
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - M Angela A Meireles
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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97
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Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Sci Nutr 2018; 6:1053-1064. [PMID: 29983970 PMCID: PMC6021715 DOI: 10.1002/fsn3.646] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 02/23/2018] [Accepted: 03/15/2018] [Indexed: 11/08/2022] Open
Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Xu Yang
- Department of RadiotherapyFirst Hospital of Jilin UniversityChangchunChina
| | - Changhui Zhao
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mingruo Guo
- Department of Food ScienceNortheast Agriculture UniversityHarbinChina
- Department of Nutrition and Food SciencesCollege of Agriculture and Life SciencesUniversity of VermontBurlingtonVTUSA
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98
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The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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99
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Singh A, Benjakul S, Kijroongrojana K. Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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100
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Yang F, Liu X, Ren X, Huang Y, Huang C, Zhang K. Swirling cavitation improves the emulsifying properties of commercial soy protein isolate. ULTRASONICS SONOCHEMISTRY 2018; 42:471-481. [PMID: 29429693 DOI: 10.1016/j.ultsonch.2017.12.014] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 12/07/2017] [Accepted: 12/08/2017] [Indexed: 06/08/2023]
Abstract
Since emulsifying properties are important functional properties of soy protein, many physical, chemical, and enzymatic methods have been applied to treat soy protein to improve emulsifying properties. In this study, we investigated the effects of swirling cavitation at different pressures and for different times on emulsifying and physicochemical properties of soy protein isolate (SPI). The SPI treated with swirling cavitation showed a significant decrease in particle size and increase in solubility. Emulsions formed from treated SPI had higher emulsifying activity and emulsifying stability indexes, smaller oil droplet sizes, lower flocculation indexes, higher adsorbed proteins, lower interfacial protein concentrations, and lower creaming indexes than those formed from untreated SPI, indicating that swirling cavitation improved the emulsifying properties of the SPI. Furthermore, swirling cavitation treatment significantly enhanced the surface hydrophobicity, altered the disulfide bond and exposed sulfhydryl group contents of the SPI. The secondary structure of the SPI was also influenced by swirling cavitation, with an increase in β-sheet content and a decrease in α-helix, β-turn, and random coil contents. In addition, several significant correlations between physicochemical and emulsifying properties were revealed by Pearson correlation analysis, suggesting that the physicochemical changes observed in treated SPI, including the decreased particle size, increased solubility and surface hydrophobicity, and enhanced β-sheet formation, may explain the improved emulsifying properties of the isolate. Thus, our findings implied that swirling cavitation treatment may be an effective technique to improve the emulsifying properties of SPI.
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Affiliation(s)
- Feng Yang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Xue Liu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Xian'e Ren
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China.
| | - Yongchun Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Chengdu Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Kunming Zhang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
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