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Han C, Ren X, Shen X, Yang X, Li L. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound. ULTRASONICS SONOCHEMISTRY 2024; 107:106902. [PMID: 38797128 PMCID: PMC11139769 DOI: 10.1016/j.ultsonch.2024.106902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/29/2024]
Abstract
This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p < 0.05). Analysis of frequency sweep and strain scanning revealed that the storage modulus (G') and yield strains of FSEG increased after 300 W ultrasonic treatment. Additionally, the recovery rate after creep recovery test significantly increased from 18.70 ± 0.49% (0 W) to 58.05 ± 0.54% (300 W) (p < 0.05). Ultrasound treatment also resulted in an increased β-sheet content and the formation of a more compact micro-network structure. This led to a more uniform distribution of oil droplets and reduced mobility of water within the gel. Moreover, ultrasonic treatment significantly enhanced the encapsulation efficiency of quercetin in FSEG from 81.25 ± 0.62 % (0 W) to 90.04 ± 1.54% (300 W). The bioaccessibility of quercetin also increased significantly from 28.90 ± 0.40% (0 W) to 42.58 ± 1.60% (300 W) (p < 0.05). This study enriches the induction method of soy protein emulsion gels and provides some references for the preparation of fermented emulsion gels loaded with active substances.
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Affiliation(s)
- Chunpeng Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyu Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Fares MM, Jabani ZH, Abu-Haniyi LA. Synthesis of novel bioadhesive hydrogels via facile Thiol-Ene click chemistry for wound healing applications. Int J Biol Macromol 2024; 270:132501. [PMID: 38763241 DOI: 10.1016/j.ijbiomac.2024.132501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 05/21/2024]
Abstract
Development of outstanding, cost-effective and elastic hydrogels as bioadhesive using Thiol-Ene click chemistry was verified. The visible light photocrosslinkable hydrogels composed of methacrylated chitosan/2,2'-(Ethylenedioxy) diethanethiol formed in presence of eosin-Y photoinitiator. Such hydrogels hold great promise for wound healing applications due to their tunable properties. Main components of hydrogels were extensively characterized using spectroscopic techniques for chemical analysis, thermal analysis, and topologic nanostructure. Various optimization conditions for best gelation time were investigated. Mechanical properties of tensile strength and elongation at break (%) were verified for best wound healing applications. Optimum hydrogel was subjected to for cytotoxicity and microbial suppression evaluation and in-vivo wound healing test for efficient wound healing evaluations. Our results demonstrate the potential use of injectable hydrogels as valuable bioadhesives in bioengineering and biomedical applications, particularly in wound closure and patches.
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Affiliation(s)
- Mohammad M Fares
- Department of Chemistry, Faculty of Science & Arts, Jordan University of Science & Technology, P.O. Box 3030, 22110 Irbid, Jordan.
| | - Zaid H Jabani
- Department of Chemistry, Faculty of Science & Arts, Jordan University of Science & Technology, P.O. Box 3030, 22110 Irbid, Jordan
| | - Laith A Abu-Haniyi
- Faculty of Veterinary Medicine, Jordan University of Science & Technology, P.O. Box 3030, 22110 Irbid, Jordan
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3
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Hu H, Feng Y, Zheng K, Shi K, Yang Y, Yang C, Wang J. The effect of subzero temperatures on the properties and structure of soy protein isolate emulsions. Food Chem 2024; 433:136829. [PMID: 37742511 DOI: 10.1016/j.foodchem.2023.136829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 07/01/2023] [Accepted: 07/05/2023] [Indexed: 09/26/2023]
Abstract
Different freezing temperatures (-5, -20, -40 and -80 ℃) could change soy protein isolate (SPI) structure and emulsion properties. After freezing at -5 ℃ and -20 ℃, the structure of the SPI loosened, the fluorescence intensity was red shifted, and the proportion of Phe, Tyr and Trp exposed increased. With decreasing temperature, the surface hydrophobicity (H0 × 100), the number of sulfhydryl groups and the number of disulfide bonds all rose, then fell (-40 ℃), and rose again (-80 ℃). The β-sheet content in the protein secondary structure increased from 32.71% (control) to 50.66% (-40 ℃) and then decreased to 37.05% (-80 ℃), while the β-turn and random coil contents showed the opposite pattern, which also confirmed aggregation. The emulsification performance of SPI after freezing treatment was decreased. The results of this study provide theoretical support for future production of frozen foods with added SPI.
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Affiliation(s)
- Haiyue Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yongli Feng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Kaiwen Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Kexin Shi
- Tangshan Food and Drug Comprehensive Inspection and Test Center, China
| | - Yutong Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chen Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Jianming Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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5
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Pei S, Wang Y, Zhang Y, Wang F. Structural and textural properties of walnut protein gels induced by ultrasound and transglutaminase: encapsulation and release of tea polyphenols. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2286-2295. [PMID: 37273567 PMCID: PMC10232710 DOI: 10.1007/s13197-023-05756-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/14/2022] [Accepted: 04/11/2023] [Indexed: 06/06/2023]
Abstract
This study investigated the synergy of ultrasonic and transglutaminase (TGase) treatment on the structural, physicochemical, rheological, gelation properties and controlled release properties of dehulled walnut proteins (DWP). The results showed that after ultrasonic-TGase treatment, the surface hydrophobicity was decreased, indicating the involvement of disulfide bonds in gel formation. Scanning electron microscopy (SEM) showed that ultrasonic-TGase treatment resulted in a more uniform and denser microstructure of DWP gels. Ultrasonic-TGase treatment changed the secondary structure of the DWP gels as determined by Fourier transform infrared spectroscopy, with an increase in α-helix, β-turn and random coils and a decrease in β-sheets. In addition, in vitro drug release profiles showed that ultrasonic-TGase treatment promoted the cross-linking of protein molecules and formed a dense network to embed tea polyphenols (TP), thereby slowing down the digestion of TP in simulated gastric fluid and achieving the purpose of slow-release in simulated intestinal fluid. Thus, the synergy of ultrasonic and TGase treatment might be an effective method to improve gel properties and expand the application of protein gels in the food industries. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05756-6.
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Affiliation(s)
- Suping Pei
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Ying Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
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6
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Wang X, Zhang L, Chen L, Wang Y, Okonkwo CE, Yagoub AEGA, Wahia H, Zhou C. Application of ultrasound and its real-time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism. Compr Rev Food Sci Food Saf 2023; 22:2747-2772. [PMID: 37161497 DOI: 10.1111/1541-4337.13161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 03/07/2023] [Accepted: 04/04/2023] [Indexed: 05/11/2023]
Abstract
Tofu is nutritious, easy to make, and popular among consumers. At present, traditional tofu production has gradually become perfect, but there are still shortcomings, such as long soaking time, serious waste of water resources, and the inability to realize orders for production at any time. Moreover, tofu production standards have not yet been clearly defined, with large differences in quality between them, which is not conducive to industrialized and large-scale production. Ultrasound has become a promising green processing technology with advantages, such as high extraction rate, short processing time, and ease of operation. This review focused on the challenges associated with traditional tofu production during soaking, grinding, and boiling soybeans. Moreover, the advantages of ultrasonic processing over traditional processing like increasing nutrient content, improving gel properties, and inhibiting the activity of microorganisms were explained. Furthermore, the quantification of acoustic fields by real-time monitoring technology was introduced to construct the theoretical correlation between ultrasonic treatments and tofu processing. It was concluded that ultrasonic treatment improved the functional properties of soybean protein, such as solubility, emulsifying properties, foamability, rheological properties, gel strength, and thermal stability. Therefore, the application of ultrasonic technology to traditional tofu processing to optimize industrial parameters is promising.
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Affiliation(s)
- Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Abu El-Gasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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7
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Mahmood N, Muhoza B, Huang Y, Munir Z, Zhang Y, Zhang S, Li Y. Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37377348 DOI: 10.1080/10408398.2023.2212302] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/29/2023]
Abstract
Protein is one of the most important components of food which significantly contributes to the structure, functionality, and sensory properties which may affect consumer acceptability of processed products. Conventional thermal processing affects protein structure and induce undesirable degradation of food quality. This review provides an overview of emerging pretreatment and drying technologies (plasma treatment, ultrasound treatment, electrohydrodynamic, radio frequency, microwave, and superheated steam drying) in food processing by assessing protein structural changes to enhance functional and nutritional properties. In addition, mechanisms and principles of these modern technologies are described while challenges and opportunities for the development of these techniques in the drying process are also critically analyzed. Plasma discharges can lead to oxidative reactions and cross-linking of proteins that can change the structure of proteins. Microwave heating contributes to the occurrence of isopeptide or disulfide bonds which promotes α-helix and β-turn formation. These emerging technologies can be adopted to improve protein surface by exposing more hydrophobic groups which restrict water interaction. It is expected that these innovative processing technologies should become a preferred choice in the food industry for better food quality. Moreover, there are some limitations for industrial scale application of these emerging technologies that need to be addressed.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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8
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Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09783-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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9
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Flores‐Jiménez NT, Ulloa JA, Urías‐Silvas JE, Hidalgo‐Millán A. Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias Universidad Autónoma de Nayarit Nayarit México
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Nayarit México
| | - Judith Esmeralda Urías‐Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C. Tecnología Alimentaria. Unidad Zapopan Jalisco México
| | - Antonio Hidalgo‐Millán
- Unidad Académica de Ciencias e Ingenierías Universidad Autónoma de Nayarit Nayarit México
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Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods. Food Chem 2023; 404:134571. [DOI: 10.1016/j.foodchem.2022.134571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 09/23/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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11
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Using high-pressure homogenization as a potential method to pretreat soybean protein isolate: Effect on conformation changes and rheological properties of its acid-induced gel. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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12
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Zhao C, Wang F, Yang X, Mao Y, Qi Q, Zheng M, Xu X, Cao Y, Wu Y, Liu J. Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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13
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Lin Z, Geng Z, Liang W, Zhu H, Ye J, Wang J, Xu H. Steam blanching and ethanol pretreatment enhance drying rates and improve the quality attributes of apple slices via microstructure modification. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zina Lin
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Zhihua Geng
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
| | - Wenxin Liang
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Huacheng Zhu
- College of Electronic and Information Engineering Sichuan University Chengdu China
| | - Jinghua Ye
- College of Information Science and Engineering Chengdu University Chengdu China
| | - Jun Wang
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Huaide Xu
- College of Food Science and Engineering Northwest A&F University Yangling China
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Li Y, Li C, Chen M, Liu Z, Zeng M, Hu Y. Sous-vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration. J Food Sci 2022; 87:3953-3964. [PMID: 35912642 DOI: 10.1111/1750-3841.16260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 11/30/2022]
Abstract
Sous-vide cooking is a highly praised method used to cook muscle foods because of its desired effect of providing better sensory properties by maintaining texture. In this study, we further explored the effect of water on texture by revealing the mechanisms of moisture migration. Low field nuclear magnetic resonance (LF-NMR) showed that the nonflowing water in sous-vide cooking hairtail was 2.36 ± 0.33% higher than that in traditional cooking. Magnetic resonance imaging (MRI) was used to clarify the law of moisture migration induced by temperature, and the moisture migration of the sous-vide cooking hairtail was slower during the holding heating stage. The microstructure explained the change rules of the texture. The degree of change was consistent with the moisture migration level. Digitalizing analysis quantitatively verified the effect of sous-vide cooking on the hairtail microstructure. The low moisture migration rate of sous-vide cooking resulted in a less damaged microstructure of the hairtail, manifesting as a desirable texture. PRACTICAL APPLICATION: LF-NMR and MRI showed that sous-vide hairtails exhibited a lower moisture migration rate. The holding heating stage only slightly changed the microstructure of the hairtail. The digitalizing analysis confirmed the moisture migration mechanisms. Heat-induced protein denaturation was closely related to the water state.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China.,College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Cijian Li
- School of optical and electronic information, Huazhong University of Science and Technology, Wuhan, 430074, China
| | - Meiyu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.,College of Food Science and Engineering, Yazhou Bay Innovation Institute; Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, 572022, China
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15
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Yusoff IM, Mat Taher Z, Rahmat Z, Chua LS. A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. Food Res Int 2022; 157:111268. [DOI: 10.1016/j.foodres.2022.111268] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/27/2022]
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16
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Effect of moderate electric fields on the structural and gelation properties of pea protein isolate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102959] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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17
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Xu H, Gunenc A, Hosseinian F. Ultrasound affects physical and chemical properties of Jerusalem artichoke and chicory inulin. J Food Biochem 2022; 46:e13934. [PMID: 34569628 DOI: 10.1111/jfbc.13934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/09/2021] [Accepted: 08/17/2021] [Indexed: 11/28/2022]
Abstract
Jerusalem artichoke (Helianthus tuberosus L.) and Chicory (Cichorium intybus L.) have a heterogeneous collection of fructose polymers, known as inulin. This study was aimed to explore the effects of ultrasound (US) and autoclave (AC) on inulin physico-chemical properties as well as investigate structural characterizations and relationships with inulin physico-chemical properties. More specifically, Jerusalem artichoke powder (JA, 69.99% inulin in dry basis), purified inulin from Jerusalem artichoke (PJAI) and chicory inulin (CI) were studied to determine the effects of both treatments on reducing sugar contents, degree of polymerization (DP), water-holding capacity (WHC) and particle size. US (90 W, 20 KHZ) treatments had increased reducing sugar content up to 12.27% for PJAI, 10.86% for JA powder and 2.18% for CI. HPLC analysis showed that the DP of inulin decreased for PJAI after 2 min US treatment. WHC analysis showed that both treatments did not have significant effects (p > .05) on WHC for JA powder. This study suggests that US can be a preferable treatment for reducing the DP of inulin from JA for designing variety of food formulations. PRACTICAL APPLICATIONS: Ultrasound treatments could result in more inulin breaking down into reducing sugars, and in the decrease of inulin DP. This research suggested that the DP of inulin might be a very important factor in ultrasound treatment for their affect in the absorption of energy from ultrasound. Therefore, ultrasound can be a desirable treatment for changing the degree of polymerization of inulin from JA for designing different food products. Future studies need to investigate the relationship between the viscosity of inulin solution and the de-polymerization of inulin caused by ultrasound treatment.
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Affiliation(s)
- Hengguang Xu
- Food Science and Nutrition, Chemistry Department, Carleton University, Ottawa, Ontario, Canada
| | - Aynur Gunenc
- Food Science and Nutrition, Chemistry Department, Carleton University, Ottawa, Ontario, Canada
| | - Farah Hosseinian
- Food Science and Nutrition, Chemistry Department, Carleton University, Ottawa, Ontario, Canada
- Institute of Biochemistry, Carleton University, Ottawa, Ontario, Canada
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18
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Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Zhang L, Hu Y, Wang X, Abiola Fakayode O, Ma H, Zhou C, Xia A, Li Q. Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization. ULTRASONICS SONOCHEMISTRY 2021; 79:105794. [PMID: 34673339 PMCID: PMC8528789 DOI: 10.1016/j.ultsonch.2021.105794] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 05/25/2023]
Abstract
Soybean soaking is important to the processing of bean products, however, restricted by the long soaking time. Herein, the soybean soaking was assisted by 60 kHz sweeping frequency ultrasound (SFU). Shortening mechanism of soaking time and physicochemical properties of soybeans were analyzed. Results showed that soaking temperature of 37 °C, ultrasonic power of 60% (144 W), and soaking time of 214 min were optimum SFU-assisted parameters. The soaking time was reduced by 45.13%, and soluble protein content increased by 14.27% after SFU. Based on analysis of acoustic signals, the maximum voltage amplitude of SFU increased with the increment of oscillation periods of cavitation bubbles, which enlarged the intercellular space and size of soybean, and cell membrane permeability was enhanced by 4.37%. Unpleasant beany flavor compounds were reduced by 16.37%-47.6%. Therefore, SFU could significantly improve the soaking efficiency of soybeans and provide a theoretical basis for the processing enterprises of soybean products.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Akwa Ibom State, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Aiming Xia
- Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China
| | - Qun Li
- Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China
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