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Kozell A, Solomonov A, Shimanovich U. Effects of sound energy on proteins and their complexes. FEBS Lett 2023; 597:3013-3037. [PMID: 37838939 DOI: 10.1002/1873-3468.14755] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 10/16/2023]
Abstract
Mechanical energy in the form of ultrasound and protein complexes intuitively have been considered as two distinct unrelated topics. However, in the past few years, increasingly more attention has been paid to the ability of ultrasound to induce chemical modifications on protein molecules that further change protein-protein interaction and protein self-assembling behavior. Despite efforts to decipher the exact structure and the behavior-modifying effects of ultrasound on proteins, our current understanding of these aspects remains limited. The limitation arises from the complexity of both phenomena. Ultrasound produces multiple chemical, mechanical, and thermal effects in aqueous media. Proteins are dynamic molecules with diverse complexation mechanisms. This review provides an exhaustive analysis of the progress made in better understanding the role of ultrasound in protein complexation. It describes in detail how ultrasound affects an aqueous environment and the impact of each effect separately and when combined with the protein structure and fold, the protein-protein interaction, and finally the protein self-assembly. It specifically focuses on modifying role of ultrasound in amyloid self-assembly, where the latter is associated with multiple neurodegenerative disorders.
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Affiliation(s)
- Anna Kozell
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
| | - Aleksei Solomonov
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
| | - Ulyana Shimanovich
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
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2
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Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
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Grgić T, Pavišić Z, Maltar-Strmečki N, Voučko B, Čukelj Mustač N, Ćurić D, Le-Bail A, Novotni D. Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03074-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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4
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Towards rapid and sustainable synthesis of biodiesel: A review of effective parameters and scale-up potential of intensification technologies for enzymatic biodiesel production. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02842-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández PS. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. FOOD SCI TECHNOL INT 2022:10820132221094724. [PMID: 35440183 DOI: 10.1177/10820132221094724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
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Affiliation(s)
- Francisco J Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Pablo S Fernández
- Department of Ingeniería Agrónomica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
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7
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Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02745-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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8
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Yun C, Wang S, Gao Y, Zhao Z, Miao N, Shi Y, Ri I, Wang W, Wang H. Optimization of ultrasound-assisted enzymatic pretreatment for enhanced extraction of baicalein and wogonin from Scutellaria baicalensis roots. J Chromatogr B Analyt Technol Biomed Life Sci 2021; 1188:123077. [PMID: 34894479 DOI: 10.1016/j.jchromb.2021.123077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 01/17/2023]
Abstract
It is of great theoretical interest and industrial significance to improve the extraction efficiency of baicalein and wogonin from Scutellaria baicalensis roots because of their high pharmacological activities. The present study was aimed to establish the optimized ultrasound-assisted enzymatic pretreatment (UAEP) process by which ultrasound irradiation and the exogenous enzyme were simultaneously applied to efficiently transform baicalin and wogonoside into baicalein and wogonin, enhancing their extraction efficiency. Single-factor experiment and Box-Behnken design were used to optimize the main UAEP conditions to maximize the total extraction yield of baicalein and wogonin. The optimized UAEP conditions were cellulase concentration of 1.1%, pH of 5.5, UAEP temperature of 56.5 °C, UAEP time of 39.4 min, and ultrasonic power of 200 W with the total extraction yield of 82.51 ± 0.85 mg/g DW. The comparison of the established technique with the reference method based on the enzymatic pretreatment revealed that the productive efficiency was significantly improved with the transformation rates nearly doubled. These results suggest that the optimized UAEP process has the potential to be applied for the green, simple, and efficient extraction of baicalein and wogonin in the pharmaceutical and food industry.
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Affiliation(s)
- Cholil Yun
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China; College of Forest Science, Kim Il Sung University, Pyongyang 999093, Democratic People's Republic of Korea
| | - Shengfang Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Yuan Gao
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Zhuowen Zhao
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Na Miao
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Yutong Shi
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Ilbong Ri
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China; College of Life Science, Kim Il Sung University, Pyongyang 999093, Democratic People's Republic of Korea
| | - Wenjie Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Huimei Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
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Abril B, Sanchez-Torres EA, Bou R, Garcia-Perez JV, Benedito J. Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation. ULTRASONICS SONOCHEMISTRY 2021; 78:105703. [PMID: 34388654 PMCID: PMC8363878 DOI: 10.1016/j.ultsonch.2021.105703] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 07/15/2021] [Accepted: 07/29/2021] [Indexed: 05/06/2023]
Abstract
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction method.
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Affiliation(s)
- B Abril
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain
| | - E A Sanchez-Torres
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, Monells, Girona E-17121, Spain
| | - R Bou
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, Monells, Girona E-17121, Spain
| | - J V Garcia-Perez
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain
| | - J Benedito
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain.
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10
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Abdolmohammadi S, Shariati S, Mirza B. Ultrasound promoted and Kit‐6 mesoporous silica‐supported Fe
3
O
4
magnetic nanoparticles catalyzed cyclocondensation reaction of 4‐hydroxycoumarin, 3,4‐methylenedioxyphenol, and aromatic aldehydes. Appl Organomet Chem 2021. [DOI: 10.1002/aoc.6117] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
| | - Shahab Shariati
- Department of Chemistry, Rasht Branch Islamic Azad University Rasht Iran
| | - Behrooz Mirza
- Department of Chemistry, Karaj Branch Islamic Azad University Karaj Iran
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11
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Abdolmohammadi S, Afsharpour M. An ultrasound assisted cyclocondensation reaction for the efficient synthesis of [1]benzopyranopyrido[
d
]pyrimidines using porous graphene/MoO
3. Appl Organomet Chem 2020. [DOI: 10.1002/aoc.6028] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Maryam Afsharpour
- Department of Inorganic Chemistry Chemistry & Chemical Engineering Research Center of Iran Tehran Iran
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12
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Vanga SK, Wang J, Orsat V, Raghavan V. Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein. Food Res Int 2020; 137:109523. [DOI: 10.1016/j.foodres.2020.109523] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 06/12/2020] [Accepted: 07/03/2020] [Indexed: 01/18/2023]
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13
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Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
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Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1680-1688. [PMID: 32327779 DOI: 10.1007/s13197-019-04201-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2019] [Accepted: 12/09/2019] [Indexed: 10/25/2022]
Abstract
With the aim of developing a fruit-based beverage in products which are severely damaged by heat, a high-intensity ultrasound treatment combined with moderate heat treatment (called thermosonication) was applied. A fruit smoothie (mango, jackfruit and rice milk) was thermosonicated applying a Box-Benhken model with amplitude (70, 77.5 or 85%), time (15, 20 or 25 min) and temperature (40, 47.5 or 55 °C) as independent variables. From the obtained samples, microbiological (aerobic mesophilic and Enterobacteriaceae), physicochemical (pH, soluble solids and cloud index) and enzymatic analysis (polyphenol oxidase and pectin methylesterase) were carried out. Aerobic mesophiles and Enterobacteria inactivation in thermosonicated samples were 4.55 Log CFU/mL and 3.85 Log CFU/mL, respectively in most of the treatments applied, being influenced by linear terms of amplitude and temperature (p < 0.001). The cloud index was influenced by time term (p < 0.0001); meanwhile, interaction of amplitude * temperature (p < 0.01) and quadratic of time presented significant effect (p < 0.001) on polyphenol oxidase activity. Further, amplitude term had a significant effect (p < 0.001) on the decrease on pectin methylesterase enzymatic activity. The optimal process condition was 77.5% amplitude, 20 min and 47.5 °C. Thermosonication probed to be effective to control both enzymatic activities in treatments with high amplitudes combined with moderated temperature treatments. Based on this, the use of thermosonication is a viable alternative for fruit-based beverage preservation, that may employ perishable regional natural products offering them an added value.
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Lan W, Chen S. Chemical kinetics, thermodynamics and inactivation kinetics of dextransucrase activity by ultrasound treatment. REACTION KINETICS MECHANISMS AND CATALYSIS 2020. [DOI: 10.1007/s11144-020-01728-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Zhang XT, Zhang M, Devahastin S, Guo Z. Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.). FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02316-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Chen L, Bi X, Guo D, Xing Y, Che Z. The effect of high-power ultrasound on the quality of carrot juice. FOOD SCI TECHNOL INT 2019; 25:394-403. [PMID: 30696272 DOI: 10.1177/1082013219825736] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of high-power ultrasound treatment on enzymes' activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) and carotenoids' content of carrot juice was investigated. The treatments were carried out at 20 kHz (0.95, 2.38, 3.80 W/ml power) in an ice bath for 2, 4, 6, 8, 10 min. The polyphenol oxidase and pectin methylesterase activity were decreased by 43.90 and 37.95% at 3.80 W/ml power and 10 min exposure time, respectively. With the increase of power and time, the effect of high-power ultrasound on the inactivation of enzymes was getting stronger. However, high-power ultrasound had no inactivation effect on peroxidase activity under all treatment conditions. The visual colour differences were not obvious after high-power ultrasound. The pH, total soluble solids and particle size distribution of carrot juice were not significantly affected (p > 0.05) under all treatment conditions, while turbidity was increased and carotenoids' content was decreased. The viscosity of carrot juice was decreased by 1.27% at 0.95 W/ml power and 8 min, while it was increased by 2.29% at 2.38 W/ml power and 8 min. The value of viscosity was negatively correlated with the activity of pectin methylesterase (Pearson's r = -0.481, p < 0.05). According to these results, we could conclude that the optimal treatment condition was 3.80 W/ml for 10 min. Overall, high-power ultrasound treatment inhibited browning, maintained taste and nutritional value and improved stability of carrot juice. Therefore, this technology could well be an option for processing of carrot juice and laid the theoretical foundation for the production of carrot juice and carrot compound beverage.
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Affiliation(s)
- Liyi Chen
- School of Food and Bioengineering, Sichuan Key Laboratory of Food Bio-technology, Xihua University, Chengdu, People's Republic of China
| | - Xiufang Bi
- School of Food and Bioengineering, Sichuan Key Laboratory of Food Bio-technology, Xihua University, Chengdu, People's Republic of China
| | - Dandan Guo
- School of Food and Bioengineering, Sichuan Key Laboratory of Food Bio-technology, Xihua University, Chengdu, People's Republic of China
| | - Yage Xing
- School of Food and Bioengineering, Sichuan Key Laboratory of Food Bio-technology, Xihua University, Chengdu, People's Republic of China
| | - Zhenming Che
- School of Food and Bioengineering, Sichuan Key Laboratory of Food Bio-technology, Xihua University, Chengdu, People's Republic of China
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Palma-Orozco G, Marrufo-Hernández NA, Tobías I, Nájera H. Purification and biochemical characterization of polyphenol oxidase from soursop (Annona muricata L.) and its inactivation by microwave and ultrasound treatments. J Food Biochem 2019; 43:e12770. [PMID: 31353556 DOI: 10.1111/jfbc.12770] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 12/23/2018] [Accepted: 12/27/2018] [Indexed: 01/11/2023]
Abstract
The soursop (Annona muricata L.) is a climacteric fruit that may undergo enzymatic browning during ripening, mainly by the activity of polyphenol oxidase (PPO). Soursop PPO was purified 160-fold by hydrophobic interaction and ion-exchange chromatography. The native structure has a molecular weight of 112 kDa corresponding to a dimeric structure. The protein has an optimum pH and temperature of 6.5 and 25°C, respectively; and activation energy of 40.97 kJ·mol-1 . The lowest Km value was observed for caffeic acid (0.47 mM); the best substrate was 4-methyl-catechol (1,067 U·mM-1 min-1 ). Inactivation assays showed that PPO was completely inactivated by tropolone, Na2 S2 O5 and ascorbic acid, and thermally at 55°C for <5 min, microwave exposure reduced activity to 57% at 70 W in 30 s and ultrasound treatment diminished activity to 43% at 120 W in 220 s. This study allows a better understanding of soursop PPO behavior and provides inactivation information. PRACTICAL APPLICATIONS: The conservation of fresh fruits is complicated due to the enzymatic reactions that are present in fruits, such as enzymatic browning. The enzymes responsible for these reactions can be inactivated by, different chemical compounds as well as by the use of emerging technologies, such as microwaves and sonication, which seek to satisfy the consumer needs to obtain fresh products with good nutritional characteristics and adequate safety.
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Affiliation(s)
- Gisela Palma-Orozco
- Unidad Profesional Interdisciplinaria de Biotecnología, Departamento de Bioingeniería, Instituto Politécnico Nacional, México, Mexico
| | - Norma A Marrufo-Hernández
- Posgrado en Ciencias naturales e Ingeniería, Universidad Autónoma Metropolitana - Cuajimalpa, México, Mexico
| | - Ileana Tobías
- Posgrado en Ciencias naturales e Ingeniería, Universidad Autónoma Metropolitana - Cuajimalpa, México, Mexico
| | - Hugo Nájera
- Departamento de Ciencias Naturales, Universidad Autónoma Metropolitana - Cuajimalpa, México, Mexico
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19
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Jiang M, Yan H, He R, Ma Y. Purification and a molecular docking study of α-glucosidase-inhibitory peptides from a soybean protein hydrolysate with ultrasonic pretreatment. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3111-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Khan MU, Ahmed I, Lin H, Li Z, Costa J, Mafra I, Chen Y, Wu YN. Potential efficacy of processing technologies for mitigating crustacean allergenicity. Crit Rev Food Sci Nutr 2018; 59:2807-2830. [DOI: 10.1080/10408398.2018.1471658] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
| | - Yong-Ning Wu
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
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21
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Tran TTT, Nguyen KT, Le VVM. Effects of ultrasonication variables on the activity and properties of alpha amylase preparation. Biotechnol Prog 2018; 34:702-710. [DOI: 10.1002/btpr.2613] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 01/09/2018] [Indexed: 11/06/2022]
Affiliation(s)
- Thi Thu Tra Tran
- Department of Food Technology; Ho Chi Minh City University of Technology, Vietnam National University Systems - Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet street, District 10; 70000 Ho Chi Minh City Vietnam
| | - Khanh Tien Nguyen
- Department of Food Technology; Ho Chi Minh City University of Technology, Vietnam National University Systems - Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet street, District 10; 70000 Ho Chi Minh City Vietnam
| | - Van Viet Man Le
- Department of Food Technology; Ho Chi Minh City University of Technology, Vietnam National University Systems - Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet street, District 10; 70000 Ho Chi Minh City Vietnam
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22
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13288] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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23
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Sonochemical Effect on Activity and Conformation of Commercial Lipases. Appl Biochem Biotechnol 2016; 181:1435-1453. [DOI: 10.1007/s12010-016-2294-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Accepted: 10/18/2016] [Indexed: 10/20/2022]
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24
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Cai R, Li D, Yuan Y, Wang Z, Guo C, Liu B, Yue T. Extraction, partial purification and characterisation of vanillic acid decarboxylase from Alicyclobacillus acidoterrestris DSM 3923. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2925-2931. [PMID: 26350615 DOI: 10.1002/jsfa.7455] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 09/03/2015] [Accepted: 09/06/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Vanillic acid decarboxylase (VAD) is the key enzyme responsible for guaiacol production in Alicyclobacillus acidoterrestris; however, information related to this enzyme is currently unavailable. The aim of this study is to characterise the VAD from A. acidoterrestris. RESULTS Specific activity of VAD in vanillic acid-induced A. acidoterrestris DSM 3923 cells was highest in the early stage of the log phase, and almost undetectable in the stationary and death phases. Of the four techniques used to extract VAD, sonication was found to be the most effective and recovered 3.23 U mg(-1) of VAD. Through optimisation of the crucial parameters for sonication, the recovery of VAD had more than doubled (6.81 U mg(-1) ). The crude enzyme extract was purified by ammonium sulfate precipitation and a 9.87-fold purification was obtained. The partially purified VAD exhibited optimum activity at pH 6.0-6.5, 45°C and was stable at pH 5.0-7.5, 20-45°C. The Km and Vmax values of the VAD were 0.53 mmol L(-1) and 96 U mg(-1) protein, respectively. VAD activity was stimulated by Co(2+) and Mn(2+) , but was inhibited by Ni(2+) , Cu(2+) , Ba(2+) and Fe(3+) . Cinnamic acid, ferulic acid, resveratrol, quercetin and rutin at the concentration of 1 mmol L(-1) could completely inhibit the activity of VAD. CONCLUSION The present study provides the first report on the characteristics of the VAD from A. acidoterrestris, which will contribute to the development of more effective control methods to minimise A. acidoterrestris-related spoilage in fruit juices. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Rui Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Dongyu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
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25
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Wang W, Ma X, Zou M, Jiang P, Hu W, Li J, Zhi Z, Chen J, Li S, Ding T, Ye X, Liu D. Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes. J Food Sci 2015; 80:C2117-26. [PMID: 26375026 DOI: 10.1111/1750-3841.12955] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2014] [Accepted: 05/28/2015] [Indexed: 01/31/2023]
Abstract
UNLABELLED Mature-green cherry tomato fruits (Lycopersicon esculentum cv. Jinyu) were exposed to different power densities of ultrasound (66.64, 106.19, and 145.74 W/L) at 25 °C to study ultrasound non-thermal effects on the storage properties. Among the three levels of ultrasound irradiation, 106.19 W/L ultrasound was effective in reducing the spoilage microorganisms, delaying postharvest ripening through inhibiting ethylene production and respiration rates, and consequently maintaining fruit firmness, flavor, enzyme activities, antioxidants (total phenolics, total flavonoids), and the total antioxidant capacity of cherry tomatoes. The 66.64 W/L ultrasound had similar effects but to a lesser extent. Meanwhile, although 145.74 W/L ultrasound resulted in higher content of ascorbic acid (AA), it showed many negative effects on the storage quality of fruits. These results demonstrated that ultrasound of appropriate power density had great potentials in inhibiting decay, maintaining flavor and nutritional quality of cherry tomatoes. PRACTICAL APPLICATION Recently, ultrasound has been considered as a multifunctional pretreatment method for the preservation of postharvest fruits and vegetables. Although the preservation effects were slight because of the screening of the thermal effects, its non-thermal effects presented potentials in improving storage quality of cherry tomato. Further studies are needed to explore the combinations between ultrasound with heating as well as other postharvest preservation technologies to enhance the effects of ultrasound. These explorations would facilitate the large-scale application of ultrasound in the preservation of fresh fruits and vegetables.
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Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Peng Jiang
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Weixin Hu
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Jiao Li
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Zijian Zhi
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Shan Li
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China.,Fuli Inst. of Food Science, Zhejiang Univ, Hangzhou, 310058, China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, 310058, China.,Fuli Inst. of Food Science, Zhejiang Univ, Hangzhou, 310058, China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, 310058, China
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26
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Chatel G, De Oliveira Vigier K, Jérôme F. Sonochemistry: what potential for conversion of lignocellulosic biomass into platform chemicals? CHEMSUSCHEM 2014; 7:2774-87. [PMID: 25146583 DOI: 10.1002/cssc.201402289] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2014] [Indexed: 05/04/2023]
Abstract
This Review focuses on the use of ultrasound to produce chemicals from lignocellulosic biomass. However, the question about the potential of sonochemistry for valorization/conversion of lignocellulosic biomass into added-value chemicals is rather conceptual. Until now, this technology has been mainly used for the production of low-value chemicals such as biodiesel or as simple method for pretreatment or extraction. According to preliminary studies reported in literature, access to added-value chemicals can be easily and sometimes solely obtained by the use of ultrasound. The design of sonochemical parameters offers many opportunities to develop new eco-friendly and efficient processes. The goal of this Review is to understand why the use of ultrasound is focused rather on pretreatment or extraction of lignocellulosic biomass rather than on the production of chemicals and to understand, through the reported examples, which directions need to be followed to favor strategies based on ultrasound-assisted production of chemicals from lignocellulosic biomass. We believe that ultrasound-assisted processes represent an innovative approach and will create a growing interest in academia but also in the industry in the near future. Based on the examples reported in the literature, we critically discuss how sonochemistry could offer new strategies and give rise to new results in lignocellulosic biomass valorization.
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Affiliation(s)
- Gregory Chatel
- Institut de Chimie des Milieux et Matériaux de Poitiers (IC2MP, UMR7285), Université de Poitiers, ENSIP, Bât. 1, 1 Rue Marcel Doré, TSA 41105, 86073-Poitiers Cedex 9, France.
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27
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Abstract
Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.
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Affiliation(s)
- Sandra Kentish
- Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia;
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28
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Methods of cell lysis and effect of detergents for the recovery of nitrile metabolizing enzyme from Amycolatopsis sp. IITR215. JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY 2013. [DOI: 10.1016/j.jgeb.2013.05.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Abstract
Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7.6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.
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30
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Chandrapala J, Oliver CM, Kentish S, Ashokkumar M. Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2012.692140] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Başlar M, Ertugay MF. The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12015] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mehmet Başlar
- Food Engineering Department; Chemical and Metallurgical Engineering Faculty; Yıldız Technical University; 34220; Istanbul; Turkey
| | - Mustafa F. Ertugay
- Food Engineering Department; Agricultural Faculty; Atatürk University; 25240; Erzurum; Turkey
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32
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An efficient synthesis of dithiocarbamates under ultrasound irradiation in water. MONATSHEFTE FUR CHEMIE 2011. [DOI: 10.1007/s00706-011-0687-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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