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Latha Ravi J, Rana SS. Maximizing the Nutritional Benefits and Prolonging the Shelf Life of Millets through Effective Processing Techniques: A Review. ACS OMEGA 2024; 9:38327-38347. [PMID: 39310183 PMCID: PMC11411683 DOI: 10.1021/acsomega.4c03466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/13/2024] [Accepted: 07/19/2024] [Indexed: 09/25/2024]
Abstract
Maximizing the nutritional benefits and extending the shelf life of millets is essential due to their ancient significance, rich nutrient content, and potential health benefits, but challenges such as rapid rancidity in millet-based products underscore the need for effective processing techniques to enhance their preservation and global accessibility. In this comprehensive review, the impact of diverse processes and treatments such as mechanical processing, fermentation, germination, soaking, thermal treatments like microwave processing, infrared heating, radio frequency, nonthermal treatments like ultrasound processing, cold plasma, gamma irradiation, pulsed light processing, and high-pressure processing, on the nutritional value and the stability during storage of various millets has been examined. The review encompasses an exploration of their underlying principles, advantages, and disadvantages. The technologies highlighted in this review have demonstrated their effectiveness in maximizing and extending the shelf life of millet-based products. While traditional processes bring about alterations in nutritional and functional properties, prompting the search for alternatives, novel thermal and nonthermal techniques were identified for microbial decontamination and enzyme inactivation. Advancements in millet processing face challenges including nutrient loss, quality changes, resource intensiveness, consumer perception, environmental impact, standardization issues, regulatory compliance, and limited research on combined methods.
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Affiliation(s)
- Janani Latha Ravi
- School
of Biosciences and Technology, Vellore Institute
of Technology, Vellore 632014, Tamil Nadu, India
| | - Sandeep Singh Rana
- School
of Biosciences and Technology, Vellore Institute
of Technology, Vellore 632014, Tamil Nadu, India
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2
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Wang W, Ma S, Shao Q, Yi S. Effects of Soy Protein Isolate and Inulin Conjugate on Gel Properties and Molecular Conformation of Spanish Mackerel Myofibrillar Protein. Foods 2024; 13:2920. [PMID: 39335849 PMCID: PMC11431295 DOI: 10.3390/foods13182920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2024] [Revised: 09/06/2024] [Accepted: 09/13/2024] [Indexed: 09/30/2024] Open
Abstract
The gel properties and molecular conformation of Spanish mackerel myofibrillar protein (MP) induced by soy protein isolate-inulin conjugates (SPI-inulin conjugates) were investigated. The addition of SPI-inulin conjugates significantly enhanced the quality of the protein gel. An analysis of different additives was conducted to assess their impact on the gel strength, texture, water-holding capacity (WHC), water distribution, intermolecular force, dynamic rheology, Raman spectrum, fluorescence spectrum, and microstructure of MP. The results demonstrated a substantial improvement in the strength and water retention of the MP gel with the addition of the conjugate. Compared with the control group (MP), the gel strength increased from 35.18 g·cm to 41.90 g·cm, and WHC increased from 36.80% to 52.67% with the inclusion of SPI-inulin conjugates. The hydrogen bond content was notably higher than that of other groups, and hydrophobic interaction increased from 29.30% to 36.85% with the addition of SPI-inulin conjugates. Furthermore, the addition of the conjugate altered the secondary structure of the myofibrillar gel, with a decrease in α-helix content from 62.91% to 48.42% and an increase in β-sheet content from 13.40% to 24.65%. Additionally, the SPI-inulin conjugates led to a significant reduction in the endogenous fluorescence intensity of MP. Atomic force microscopy (AFM) results revealed a substantial increase in the Rq value from 8.21 nm to 20.21 nm. Adding SPI and inulin in the form of conjugates is an effective method to improve the gel properties of proteins, which provides important guidance for the study of adding conjugates to surimi products. It has potential application prospects in commercial surimi products.
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Affiliation(s)
- Wei Wang
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (W.W.); (S.M.); (Q.S.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Sirui Ma
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (W.W.); (S.M.); (Q.S.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Qing Shao
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (W.W.); (S.M.); (Q.S.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (W.W.); (S.M.); (Q.S.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China
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Beitia E, Mavros G, Guo X, Middendorf D, Juadjur A, Heinz V, Valdramidis V, Aganovic K. Manothermosonication - A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes. Food Chem 2024; 463:141102. [PMID: 39278147 DOI: 10.1016/j.foodchem.2024.141102] [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: 06/04/2024] [Revised: 08/21/2024] [Accepted: 08/31/2024] [Indexed: 09/17/2024]
Abstract
Liquid egg products are typically exposed to a defined thermal load to achieve the required safety level, under which their functional properties can be adversely affected. In this study, manothermosonication (MTS) (132 μm, 300 kPa) was investigated as alternative preservation for liquid whole egg (LWE) compared to thermal pasteurisation (60 °C, 3.5 min), assessing results against untreated (fresh) LWE in terms of selected physico-chemical properties. Results showed that MTS resulted in improved LWE foaming properties, increasing foam capacity by a 3.2-fold factor compared to thermal treatment. Emulsion stability was also enhanced after MTS, exhibiting smaller droplet size, and a higher elasticity of gels was obtained. Regarding the protein properties, favourable protein changes (protein unfolding) were identified for MTS through direct (asymmetric flow field flow fractionation) and indirect (surface hydrophobicity and sulfhydryl group content) measurements. In addition, an increase in protein solubility of 11.4 % was observed in MTS compared to thermal treatment.
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Affiliation(s)
- Enrique Beitia
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany; Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece.
| | - Grigorios Mavros
- Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece.
| | - Xiaoai Guo
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
| | - Dana Middendorf
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
| | - Andreas Juadjur
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
| | - Vasilis Valdramidis
- Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece.
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany; Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
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4
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Li Z, Jiang H, Guo M, Zhang Z, You X, Wang X, Ma M, Zhang X, Wang C. Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers. Food Res Int 2024; 191:114648. [PMID: 39059902 DOI: 10.1016/j.foodres.2024.114648] [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: 02/28/2024] [Revised: 05/23/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
In the present study, different oligosaccharides (fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylooligosaccharide (XOS)) were modified on casein (CN) via Maillard reaction. The CN-oligosaccharide conjugates were evaluated for modifications to functional groups, fluorescence intensity, water- and oil-holding properties, emulsion foaming properties, as well as general emulsion properties and stability. The results demonstrated that the covalent combination of CN and oligosaccharides augmented the spatial repulsion and altered the hydrophobic milieu of proteins, which resulted in a diminution in water-holding capacity, an augmentation in oil-holding capacity, and an enhancement in the emulsification properties of proteins. Among them, CN-XOS exhibited the most pronounced changes, with the emulsification activity index and emulsion stability index increasing by approximately 72% and 84.3%, respectively. Furthermore, CN-XOS emulsions have smaller droplet sizes and higher absolute potential values than CN emulsions. Additionally, CN-XOS emulsions demonstrate remarkable stability when ion concentration and pH are varied. These findings indicate that oligosaccharides modified via Maillard reaction can be used as good natural emulsifiers. This provides a theoretical basis for using oligosaccharides to modify proteins and act as natural emulsifiers.
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Affiliation(s)
- Zhenghao Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Hua Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Min Guo
- Network Information Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zheng Zhang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.
| | - Xinyu You
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xipeng Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Mengjia Ma
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xiaoning Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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5
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Liu L, Shi LS, Hu CY, Gong T, Yang XY, Zhang CQ, Meng YH. Walnut protein isolate based emulsion as a promising delivery system enhanced lutein bioaccessibility. Int J Biol Macromol 2024; 275:133608. [PMID: 38960249 DOI: 10.1016/j.ijbiomac.2024.133608] [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: 04/30/2024] [Revised: 06/14/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Lutein, a natural pigment with multiple beneficial bioactivities, faces limitations in food processing due to its instability. In this study, we constructed four modified walnut protein isolate (WNPI) based emulsions as emulsion-based delivery systems (EBDS) for lutein fortification. The modification treatments enhanced the encapsulation efficiency of the WNPI-based EBDS on lutein. The modified WNPI-based EBDS exhibited improved storage and digestive stability, as well as increased lutein delivery capability in simulated gastrointestinal conditions. After in vitro digestion, the lutein retention in the modified WNPI-based EBDS was higher than in the untreated WNPI-based EBDS, with a maximum retention of 49.67 ± 1.10 % achieved after ultrasonic modification. Furthermore, the modified WNPI-based EBDS exhibited an elevated lutein bioaccessibility, reaching a maximum value of 40.49 ± 1.29 % after ultrasonic modification, nearly twice as high as the untreated WNPI-based EBDS. Molecular docking analysis indicated a robust affinity between WNPI and lutein, involving hydrogen bonds and hydrophobic interactions. Collectively, this study broadens WNPI's application and provides a foundation for fortifying other fat-soluble bioactive substances.
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Affiliation(s)
- Liang Liu
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Lin Shan Shi
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Ching Yuan Hu
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China; Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East-West Road, AgSci. 415J, Honolulu, HI 96822, USA.
| | - Tian Gong
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Xue Yan Yang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Chao Qun Zhang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Yong Hong Meng
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
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6
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Tian L, You X, Zhang S, Zhu Z, Yi J, Jin G. Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment. Molecules 2024; 29:3590. [PMID: 39124994 PMCID: PMC11313724 DOI: 10.3390/molecules29153590] [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: 06/25/2024] [Revised: 07/15/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
The suitability of a given protein for use in food products depends heavily on characteristics such as foaming capacity, emulsifiability, and solubility, all of which are affected by the protein structure. Notably, protein structure, and thus characteristics related to food applications, can be altered by treatment with high-power ultrasound (HUS). Almonds are a promising source of high-quality vegetable protein for food products, but their physicochemical and functional properties remain largely unexplored, limiting their current applications in foods. Here, we tested the use of HUS on almond protein isolate (API) to determine the effects of this treatment on API functional properties. Aqueous almond protein suspensions were sonicated at varying power levels (200, 400, or 600 W) for two durations (15 or 30 min). The molecular structure, protein microstructure, solubility, and emulsifying and foaming properties of the resulting samples were then measured. The results showed that HUS treatment did not break API covalent bonds, but there were notable changes in the secondary protein structure composition, with the treated proteins showing a decrease in α-helices and β-turns, and an increase in random coil structures as the result of protein unfolding. HUS treatment also increased the number of surface free sulfhydryl groups and decreased the intrinsic fluorescence intensity, indicating that the treatment also led to alterations in the tertiary protein structures. The particle size in aqueous suspensions was decreased in treated samples, indicating that HUS caused the dissociation of API aggregates. Finally, treated samples showed increased water solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability. This study demonstrated that HUS altered key physicochemical characteristics of API, improving critical functional properties including solubility and foaming and emulsifying capacities. This study also validated HUS as a safe and environmentally responsible tool for enhancing desirable functional characteristics of almond proteins, promoting their use in the food industry as a high-quality plant-based protein.
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Affiliation(s)
- Li Tian
- College of Biology and Food Engineering, Anyang Institute of Technology, Anyang 455000, China; (L.T.); (X.Y.); (S.Z.)
| | - Xinyong You
- College of Biology and Food Engineering, Anyang Institute of Technology, Anyang 455000, China; (L.T.); (X.Y.); (S.Z.)
| | - Shulin Zhang
- College of Biology and Food Engineering, Anyang Institute of Technology, Anyang 455000, China; (L.T.); (X.Y.); (S.Z.)
- College of Horticulture and Landscape Architecture, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
| | - Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
| | - Gang Jin
- Guangxi Key Laboratory of Quality and Safety Control for Subtropical Fruits, Guangxi Subtropical Crops Research Institute, Nanning 530001, China
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Mastani S, Bahmanyar F, Shojaee-Aliabadi S, Mirmoghtadaie L, Hosseini SM. Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave. FOOD SCI TECHNOL INT 2024; 30:397-406. [PMID: 37345303 DOI: 10.1177/10820132231182099] [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] [Indexed: 06/23/2023]
Abstract
In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.
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Affiliation(s)
- Sayeh Mastani
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fereshte Bahmanyar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Axentii M, Codină GG. Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes. PLANTS (BASEL, SWITZERLAND) 2024; 13:1195. [PMID: 38732410 PMCID: PMC11085551 DOI: 10.3390/plants13091195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024]
Abstract
Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.
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Wang XH, Tai ZJ, Song XJ, Li ZJ, Zhang DJ. Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean ( Glycine max (L.) Merr.) Protein Isolate. Foods 2024; 13:488. [PMID: 38338623 PMCID: PMC10855124 DOI: 10.3390/foods13030488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The utilization of black beans as a protein-rich ingredient presents remarkable prospects in the protein food industry. The objective of this study was to assess the impact of germination treatment on the physicochemical, structural, and functional characteristics of a black bean protein isolate. The findings indicate that germination resulted in an increase in both the total and soluble protein contents of black beans, while SDS-PAGE demonstrated an increase in the proportion of 11S and 7S globulin subunits. After germination, the particle size of the black bean protein isolate decreased in the solution, while the absolute value of the zeta potential increased. The above results show that the stability of the solution was improved. The contents of β-sheet and β-turn gradually decreased, while the content of α-helix increased, and the fluorescence spectrum of the black bean protein isolate showed a red shift phenomenon, indicating that the structure of the protein isolate and its polypeptide chain were prolonged, and the foaming property, emulsification property and in vitro digestibility were significantly improved after germination. Therefore, germination not only improves functional properties, but also nutritional content.
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Affiliation(s)
- Xin-Hui Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhen-Jia Tai
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Xue-Jian Song
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhi-Jiang Li
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Dong-Jie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
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10
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Zhao R, Fu W, Li D, Dong C, Bao Z, Wang C. Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound. J Dairy Sci 2024; 107:726-741. [PMID: 37777001 DOI: 10.3168/jds.2023-23742] [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: 05/14/2023] [Accepted: 09/05/2023] [Indexed: 10/02/2023]
Abstract
Three modifications (pH shift, ultrasound, combined pH shift and ultrasound) induced alterations in pure whey protein isolate (WPI), pea protein isolate (PPI), and mixed whey and pea protein (WPI-PPI) were investigated. The processing effect was related to the protein type and technique used. Solubility of WPI remained unchanged by various treatments. Particle size was enlarged by pH shift while reduced by ultrasound and combined approach. All methods exposed more surface hydrophobic groups on WPI, while pH shift and joint processing was detrimental to its emulsifying activity. The PPI and mixture exhibited similar responses toward the modifications. Solubility of PPI and the blend enhanced in the sequence of pH shift and ultrasound > ultrasound > pH shift. Individual approach expanded while co-handling diminished the particle diameter. Treatments also caused more disclosure of hydrophobic regions in PPI and WPI-PPI and emulsifying activity was ameliorated in the order of pH shift and ultrasound > ultrasound > pH shift.
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Affiliation(s)
- Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Wenfei Fu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Dan Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Chao Dong
- Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun 130021, China
| | - Zhaoxue Bao
- Hinggan League Mengyuan Technology Testing Service Co. Ltd., Ulanhot 137400, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
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Gulzar S, Martín-Belloso O, Soliva-Fortuny R. Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments. Foods 2024; 13:376. [PMID: 38338512 PMCID: PMC10855325 DOI: 10.3390/foods13030376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a neutral pH, restricting their applications. This study is focused on the effect of ultrasonication (US) and pulsed electric fields (PEF) on modulating the techno-functional properties of FBPIs. Native FBPIs were treated with US at amplitudes of 60-90% for 30 min in 0.5 s on-and-off cycles and with PEF at an electric field intensity of 1.5 kV/cm with 1000-4000 pulses of 20 μs pulse widths. US caused a reduction in the size and charge of the FBPIs more prominently than the PEF. Protein characterization by means of SDS-PAGE illustrated that US and PEF caused severe-to-moderate changes in the molecular weight of the FBPIs. In addition, a spectroscopic analysis using Fourier-transform infrared (FTIR) and circular dichroism (CD) revealed that US and the PEF induced conformational changes through partial unfolding and secondary structure remodeling from an α-helix to a β-sheet. Crystallographic and calorimetric determinations indicated decreased crystallinity and lowered thermal transition temperatures of the US- and PEF-modified FBPIs. Overall, non-thermal processing provided an effective strategy for upgrading FBPIs' functionality, with implications for developing competitive plant-based protein alternatives.
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Affiliation(s)
- Saqib Gulzar
- Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; (O.M.-B.); (R.S.-F.)
- Agrotecnio CERCA Center, Avda. Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; (O.M.-B.); (R.S.-F.)
- Agrotecnio CERCA Center, Avda. Rovira Roure 191, 25198 Lleida, Spain
| | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; (O.M.-B.); (R.S.-F.)
- Agrotecnio CERCA Center, Avda. Rovira Roure 191, 25198 Lleida, Spain
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12
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Shao YH, Zou L, Xiong ZH, Su LX, Tu ZC, Liu J. Simulated in vitro gastrointestinal digestion of β-lactoglobulin treated by ultrasound: Detection of peptides profile and the antioxidant activity. Food Res Int 2024; 175:113763. [PMID: 38129056 DOI: 10.1016/j.foodres.2023.113763] [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: 07/11/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The influence of ultrasonic pretreatment on the release and antioxidant activity of potential antioxidant peptides after in-vitro simulated gastrointestinal digestion of β-lactoglobulin (BLG) were measured by HPLC-MS/MS, chemical and cellular-based assays. The gastrointestinal digest was fractionated into four fractions by Sephadex G-25 gel filtration column, and fractions showed a considerable ABTS·+ scavenging ability. The fraction with the strongest antioxidant activity was produced by ultrasonicated BLG after gastrointestinal digestion, which relies on ultrasonic-promoted proteolysis to produce many small-molecule antioxidant peptides. The best active fraction has better cellular antioxidant activity and protection of H2O2-induced oxidative HepG2 cell model, which significantly increases the activities of antioxidant enzyme, and is concentration-dependent. HPLC-MS/MS analysis showed that there were more potential antioxidant peptides in the best active fraction. This research will provide a basis for the further application of ultrasonic in dairy products, which can promote the release of more potential antioxidant peptides-derived from gastrointestinal digestion.
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Affiliation(s)
- Yan-Hong Shao
- National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Lin Zou
- National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zi-Hao Xiong
- National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Ling-Xia Su
- National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Jun Liu
- National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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13
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Şensu E, Ayar EN, Okudan EŞ, Özçelik B, Yücetepe A. Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE-I Inhibitory Activity. ACS OMEGA 2023; 8:48689-48703. [PMID: 38162757 PMCID: PMC10753567 DOI: 10.1021/acsomega.3c05041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Accepted: 08/25/2023] [Indexed: 01/03/2024]
Abstract
Macroalgal proteins were extracted from Ulva rigida (URPE) (green), Padina pavonica (PPPE) (brown), and Laurencia obtusa (LOPE) (red) using ultrasound-assisted enzymatic extraction, which is one of the green extraction technologies. Techno-functional, characteristic, and digestibility properties, and biological activities including antioxidant (AOA) and angiotensin-I converting enzyme (ACE-I) inhibitory activities were also investigated. According to the results, the extraction yield (EY) (94.74%) was detected in the extraction of L. obtusa, followed by U. rigida and P. pavonica. PPPE showed the highest ACE-I inhibitory activity before in vitro digestion. In contrast to PPPE, LOPE (20.90 ± 0.00%) and URPE (20.20 ± 0.00%) showed higher ACE-I inhibitory activity after in vitro digestion. The highest total phenolic content (TPC) (77.86 ± 1.00 mg GAE/g) was determined in LOPE. On the other hand, the highest AOACUPRAC (74.69 ± 1.78 mg TE/g) and AOAABTS (251.29 ± 5.0 mg TE/g) were detected in PPPE. After in vitro digestion, LOPE had the highest TPC (22.11 ± 2.18 mg GAE/g), AOACUPRAC (8.41 ± 0.06 mg TE/g), and AOAABTS (88.32 ± 0.65 mg TE/g) (p < 0.05). In vitro protein digestibility of three macroalgal protein extracts ranged from 84.35 ± 2.01% to 94.09 ± 0.00% (p < 0.05). Three macroalgae showed high oil holding capacity (OHC), especially PPPE (410.13 ± 16.37%) (p < 0.05), but they showed minimum foaming and emulsifying properties. The quality of the extracted macroalgal proteins was assessed using FTIR, SDS-PAGE, and DSC analyses. According to our findings, the method applied for macroalgal protein extraction could have a potential the promise of ultrasonication application as an environmentally friendly technology for food industry. Moreover, URPE, PPPE, and LOPE from sustainable sources may be attractive in terms of nourishment for people because of their digestibility, antioxidant properties, and ACE-I inhibitory activities.
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Affiliation(s)
- Eda Şensu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkey
- Department
of Food Technology, Istanbul Gelisim Higher Vocational School, Istanbul Gelisim
University, Avcılar, Istanbul 34310, Turkey
| | - Eda Nur Ayar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkey
| | | | - Beraat Özçelik
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkey
- BIOACTIVE
Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer 34467, Istanbul, Turkey
| | - Aysun Yücetepe
- Department
of Food Engineering, Faculty of Engineering, Aksaray University, TR-68100 Aksaray, Turkey
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14
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Schulnies F, Höhme L, Kleinschmidt T. Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity-Role of Undissolved Material. Foods 2023; 12:4519. [PMID: 38137323 PMCID: PMC10743153 DOI: 10.3390/foods12244519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 12/24/2023] Open
Abstract
This research reveals the underlying mechanisms that make high-intensity ultrasound an effective tool to reduce the viscosity of micellar casein concentrates and to enhance the solubility of the respective powders. Micellar casein concentrates (MCC) gained great importance in the production of valuable food products with high protein content, but the processing properties of the reconstituted solutions are deficient. Even though several presumptions were established, the reasons why ultrasound is able to reduce the product viscosity and what limitations occur when using sonication technology are still not clear yet. Our study aims to investigate those reasons by combining analyses of viscosity measurements, particle size distributions, solubility, and hydration. The data presented demonstrate that undissolved, highly hydrated particles play an important role in micellar casein concentrates showing a high viscosity. We conclude on the high voluminosity of those particles, since improved solubility and decreased viscosity are accompanying effects. The determined voluminosities of those particles are 35-40% higher than for colloidal dissolved micelles. Hence, the viscosity reduction of up to 50% can be only obtained by sonicating micellar casein concentrates derived from powder reconstitution, whereas ultrasonication of freshly prepared membrane-filtrated MCC does not reduce viscosity.
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Affiliation(s)
- Frank Schulnies
- Department of Applied Biosciences and Process Engineering, Anhalt University of Applied Sciences, 06366 Köthen, Germany; (L.H.); (T.K.)
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15
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Yan J, Zhao S, Xu X, Liu F. Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques. Curr Res Food Sci 2023; 8:100653. [PMID: 38204878 PMCID: PMC10776415 DOI: 10.1016/j.crfs.2023.100653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 11/13/2023] [Accepted: 12/03/2023] [Indexed: 01/12/2024] Open
Abstract
Pea protein has attracted widespread attention due to its high nutritional value, low allergenicity, non-GMO status, and broad availability. However, compared to animal proteins, pea protein has inferior functional properties, which limits its application in the food industry. This study used pea protein isolate (PPI) as the main raw material and investigated the effects of high-pressure homogenization (HPH), ultrasonic treatment (US), and the combination of the two in different orders on the structure and function of PPI. The results showed that HPH or US promoted the transformation of PPI insoluble suspension into a uniform protein dispersion, significantly reducing particle size, unfolding the spatial structure, exposing more amino acid residues. These structural changes resulted in a substantial increase in the solubility, foaming capacity and emulsifying activity of PPI. Moreover, the combined treatments further impacted the properties of PPI, largely depending on the order of the processing steps; the combination of HPH-US exhibited the best functional characteristics.
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Affiliation(s)
- Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
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16
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Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Amador-Espejo G. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan. FOOD SCI TECHNOL INT 2023; 29:831-846. [PMID: 36113116 DOI: 10.1177/10820132221123716] [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] [Indexed: 11/02/2023]
Abstract
The aim of this work was to evaluate the influence of high intensity ultrasound (HIUS) treatment on the molecular conformation of whey protein isolated (WPI) as a previous step for complex coacervation with iota carrageenan (IC) and its effect on the surface functional properties of complex coacervates (CC). Both biopolymers were hydrated (1% w/w) separately. A WPI suspension was treated with an ultrasonic bath (40 kHz, 600 W, 30 and 60 min, 100% amplitude). A non-sonicated protein was used as a control. Coacervation was achieved by mixing WPI and IC dispersions (10 min). FTIR-ATR analysis (400-4000 cm-1) detected changes after sonication on WPI secondary structure (1600-1700 cm-1), electrostatic interaction between WPI and IC by electronegative IC charged groups like sulfate (1200-1260 cm-1), anhydrous oxygen of the 3.6 anhydro-D-galactose (940-1066 cm-1) and the electropositive regions of WPI. Rheology results showed pseudoplastic behavior of both IC and WPI-IC with a significant change in viscosity level. Further, HIUS treatment had a positive effect on the emulsifying properties of the WPI-IC coacervates, increasing the time foaming (30 min) and emulsion stability (1 month) percentage. HIUS and complex coacervation proved to be an efficient tool to improve the surface functional properties of WPI.
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Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - Hector Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México. Facultad de Ingeniería Química. Colegio de Ingeniería en Alimentos, Puebla, Mexico
| | - Genaro Amador-Espejo
- CONACYT-IPN Centro de Investigación en Biotecnología Aplicada IPN, México, Tlaxcala, Mexico
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17
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Zeng X, Cui B, Zhou B, Liang H, Wu D, Li J, Li B. Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber. Foods 2023; 12:4275. [PMID: 38231732 DOI: 10.3390/foods12234275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/18/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability.
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Affiliation(s)
- Xinyue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan 430068, China
- Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
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18
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Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [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: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
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19
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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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20
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Zhao Y, He W, Zhao S, Jiao T, Hu H, Li J, Zhang L, Zang J. Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications. Foods 2023; 12:3603. [PMID: 37835256 PMCID: PMC10572233 DOI: 10.3390/foods12193603] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Facing extreme pressure from an increasing population and climate degeneration, it is important to explore a green, safe and environmentally sustainable food source, especially for protein-enriched diets. Plant proteins have gained much attention in recent years, ascribing to their high nutritional value and environmental friendliness. In this review, we summarized recent advances in walnut protein with respect to its geographical distribution, structural and physiochemical properties and functional attributes. As a worldwide cultivated and largely consumptive crop, allergies and some physicochemical limitations have also led to a few concerns about walnut protein. Through comprehensive analysis and discussion, some strategies may be useful for future research, extraction and processing of walnut protein.
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Affiliation(s)
- Yuxuan Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Weiheng He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Sihan Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Teng Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Haifang Hu
- Academy of Forestry Sciences, Urumqi 830062, China
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Lei Zhang
- College of Forestry and Landscape Architecture, Xinjiang Agricultural University, Urumqi 830052, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
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21
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Li D, Yao M, Yang Y, Wang B, Zhang D, Zhang N. Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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22
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Taha A, Casanova F, Talaikis M, Stankevič V, Žurauskienė N, Šimonis P, Pakštas V, Jurkūnas M, Gomaa MAE, Stirkė A. Effects of Pulsed Electric Field on the Physicochemical and Structural Properties of Micellar Casein. Polymers (Basel) 2023; 15:3311. [PMID: 37571205 PMCID: PMC10422647 DOI: 10.3390/polym15153311] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Pulsed electric field (PEF) as a green processing technology is drawing greater attention due to its eco-friendliness and potential to promote sustainable development goals. In this study, the effects of different electric field strengths (EFS, 0-30 kV/cm) on the structure and physicochemical features of casein micelles (CSMs) were investigated. It was found that the particle sizes of CSMs increased at low EFS (10 kV/cm) but decreased at high EFS (30 kV/cm). The absolute ζ-potential at 30 kV/cm increased from -26.6 (native CSMs) to -29.5 mV. Moreover, it was noticed that PEF treatment leads to changes in the surface hydrophobicity; it slightly increased at low EFS (10 kV/cm) but decreased at EFS > 10 kV/cm. PEF enhanced the protein solubility from 84.9 (native CSMs) to 87.1% (at 10 kV/cm). PEF at low EFS (10 kV/cm) intensified the emission fluorescence spectrum of CSMs, while higher EFS reduced the fluorescence intensity compared to native CSMs. Moreover, the analysis of the Amide Ι region showed that PEF-treated CSMs reduced the α-helix and increased the β-sheet content. Raman spectra confirmed that PEF treatment > 10 kV/cm buried tyrosine (Tyr) residues in a hydrophobic environment. It was also found that PEF treatment mainly induced changes in the disulfide linkages. In conclusion, PEF technology can be employed as an eco-friendly technology to change the structure and physiochemical properties of CSMs; this could improve their techno-functional properties.
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Affiliation(s)
- Ahmed Taha
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark;
| | - Martynas Talaikis
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Voitech Stankevič
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Nerija Žurauskienė
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Povilas Šimonis
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Vidas Pakštas
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Marijus Jurkūnas
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Arūnas Stirkė
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
- Micro and Nanodevices Laboratory, Institute of Solid State Physics, University of Latvia, Kengaraga Str. 8, LV-1063 Riga, Latvia
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Ye H, Wang B, Xiao D, Li H, Wu D, Wang J, Cheng L, Geng F. Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier. ULTRASONICS SONOCHEMISTRY 2023; 98:106477. [PMID: 37327687 PMCID: PMC10422104 DOI: 10.1016/j.ultsonch.2023.106477] [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: 04/12/2023] [Revised: 05/29/2023] [Accepted: 06/06/2023] [Indexed: 06/18/2023]
Abstract
In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95-11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits.
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Affiliation(s)
- Haolong Ye
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Xiao
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Hanmei Li
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lei Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Fang Geng
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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24
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Wan Y, Zhou Q, Zhao M, Hou T. Byproducts of Sesame Oil Extraction: Composition, Function, and Comprehensive Utilization. Foods 2023; 12:2383. [PMID: 37372594 DOI: 10.3390/foods12122383] [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: 05/09/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Sesame is principally used to generate oil, which is produced by chemical refining or pressing. Sesame meal, as a main byproduct of sesame oil extraction, is usually discarded, causing resource waste and economic loss. Sesame meal is rich in sesame protein and three types of sesame lignans (sesamin, sesamolin, and sesamol). Sesame protein extracted via a physical method and an enzymic method has balanced amino acid composition and is an important protein source, and thus it is often added to animal feed and used as a human dietary supplement. Extracted sesame lignan exhibits multiple biological activities such as antihypertensive, anticancer, and cholesterol-lowering activities, and therefore it is used to improve the oxidative stability of oils. This review summarizes the extraction methods, functional activities, and comprehensive utilization of four active substances (sesame protein, sesamin, sesamolin, and sesamol) in sesame meal with the aim to provide theoretical guidance for the maximum utilization of sesame meal.
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Affiliation(s)
- Yuan Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518120, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Qiaoyun Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Mengge Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518120, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
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25
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Chuesiang P, Kim JT, Shin GH. Observation of curcumin-encapsulated Pickering emulsion stabilized by cellulose nanocrystals-whey protein isolate (CNCs-WPI) complex under in vitro lipid digestion through INFOGEST model. Int J Biol Macromol 2023; 234:123679. [PMID: 36801227 DOI: 10.1016/j.ijbiomac.2023.123679] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 02/01/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Curcumin-encapsulated Pickering emulsion (Cur-PE) was successfully prepared using cellulose nanocrystals (CNCs)-whey protein isolate (WPI) complex as a stabilizer to control the size and stability of the Cur-PE. Firstly, needle-like CNCs were prepared by acid hydrolysis, and the mean particle size, polydispersity index (PDI), zeta potential, and aspect ratio of the CNCs were 100.7 nm, 0.32, -43.6 mV, and 20.8, respectively. The Cur-PE-C0.5W0.1, prepared with 0.5 wt% CNCs and 0.1 wt% WPI at pH 2, had a mean droplet size of 230.0 nm, PDI of 0.275, and zeta potential of +53.5 mV. The Cur-PE-C0.5W0.1 prepared at pH 2 exhibited the highest stability during storage for 14 days. FE-SEM revealed that the droplets of the Cur-PE-C0.5W0.1 prepared at pH 2 were spherical and fully covered by CNCs. The adsorption of CNCs at the oil-water interface increases the encapsulation efficiency (89.4 %) of curcumin in the Cur-PE-C0.5W0.1 and protects curcumin from pepsin digestion in the gastric phase. However, the Cur-PE-C0.5W0.1 was sensitive to release curcumin in the intestine phase. The CNCs-WPI complex developed in this study could serve as a promising stabilizer to make Pickering emulsions stable at pH 2 for the encapsulation and delivery of curcumin to the expected target area.
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Affiliation(s)
- Piyanan Chuesiang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
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Ultrasound-Assisted Extraction of Protein from Moringa oleifera Seeds and Its Impact on Techno-Functional Properties. Molecules 2023; 28:molecules28062554. [PMID: 36985527 PMCID: PMC10059246 DOI: 10.3390/molecules28062554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/18/2023] Open
Abstract
Plant proteins can be an important alternative to animal proteins subject to minor modification to address sustainability issues. The impact of ultrasound application on the yield, techno-functional properties, and molecular characteristics of protein extracted from Moringa oleifera seeds was studied. For this purpose, a central composite design (CCD) was applied to optimize ultrasound-assisted extraction (UAE) parameters such as amplitude (25–75%), solute-to-solvent ratio (1:10–1:30), and pH (9–13) for obtaining the maximum protein yield. At the optimized conditions of 75% amplitude, 1:20 solute-to-solvent ratio, and 11 pH, a protein yield of 39.12% was obtained in the UAE process. Moreover, the best sonication time at optimized conditions was 20 min, which resulted in about 150% more extraction yield in comparison to conventional extraction (CE). The techno-functional properties, for instance, solubility, water (WHC)- and oil-holding capacity (OHC), and emulsifying and foaming properties of the protein obtained from UAE and CE were also compared. The functional properties revealed high solubility, good WHC and OHC, and improved emulsifying properties for protein obtained from UAE. Although protein from UAE provided higher foam formation, foaming stability was significantly lower.
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27
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Yang F, Wang F, Mazahreh J, Hu X. Ultrasound-assisted air-jet spinning of silk fibroin-soy protein nanofiber composite biomaterials. ULTRASONICS SONOCHEMISTRY 2023; 94:106341. [PMID: 36848702 PMCID: PMC9984895 DOI: 10.1016/j.ultsonch.2023.106341] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/27/2023] [Accepted: 02/17/2023] [Indexed: 05/28/2023]
Abstract
Ultrasound utilizes a non-radiation technology that can meet modern standards to gain access to cheap, reliable and sustainable modern energy. Ultrasound technology can be implemented in the field of biomaterials for its exceptional potential in controlling the shape of nanomaterials. This study presents the first example of the production of soy and silk fibroin protein composite nanofibers in various ratios via combining ultrasonic technology with air-spray spinning. Characterization of ultrasonic spun nanofibers was performed by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), differential scanning calorimetry (DSC), thermogravimetric (TG) analysis, water contact angle, water retention, enzymatic degradation, and cytotoxicity assays. The effects that adjustments on the ultrasonic time have on the surface morphology, structures, thermal properties, hydrophilicity, water-uptake, bio-enzyme degradability, mechanical properties, and cytocompatibility of the material were examined. It was discovered that as the sonication time increased from 0 to 180 min, the beading phenomenon disappeared, forming nanofibers with uniform diameter and porosity; while the content of β-sheet crystals in the composites and their thermal stability gradually increased, the materials glass transition temperature decreased, and preferred mechanical properties were obtained. Additional studies show that the hydrophilicity, water retention capacity and enzymatic degradation rate were also enhanced by ultrasound, providing a favorable environment for cell attachment and proliferation. This study highlights the experimental and theoretical methods for ultrasound assisted air-jet spinning of biopolymer nanofibrous materials with tunable properties and high biocompatibility, which provide a wide range of applications in wound dressings and drug-carrying systems. This work shows great potential for a direct road to sustainable development of protein based fibers in the industry, thus promoting economic growth, and improving the health of the general population and well-being of wounded patients worldwide.
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Affiliation(s)
- Futian Yang
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, PR China; School of Chemistry and Materials Science, Nanjing Normal University Jiangsu, Nanjing 210023, PR China
| | - Fang Wang
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, PR China; School of Chemistry and Materials Science, Nanjing Normal University Jiangsu, Nanjing 210023, PR China.
| | - Janine Mazahreh
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Chemistry and Biochemistry, Rowan University, Glassboro, NJ 08028, USA
| | - Xiao Hu
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Molecular and Cellular Biosciences, Rowan University, Glassboro, NJ 08028, USA.
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28
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Yang S, Zhang G, Chu H, Du P, Li A, Liu L, Li C. Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan. Food Res Int 2023; 165:112510. [PMID: 36869514 DOI: 10.1016/j.foodres.2023.112510] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
The aim of this study was to prepare conjugates of casein (CA) with pectin (CP) or arabinogalactan (AG) by the Maillard reaction (wet-heating) and to investigate the effects of CP or AG on the structural and functional properties of casein. The results indicated that the highest grafting degree of CA with CP or AG was observed at 90 °C for 1.5 h or 1 h, respectively. Secondary structure showed that grafting with CP or AG reduced the α-helix level and increased the random coil level of CA. Glycosylation treatment of CA-CP and CA-AG exhibited lower surface hydrophobicity and higher absolute ζ-potential values, further significantly improving the functional properties of CA (e.g., solubility, foaming property, emulsifying property, thermal stability, and antioxidant activity). Accordingly, our results indicated that it is feasible for CP or AG to improve the functional properties of CA by the Maillard reaction.
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Affiliation(s)
- Siqi Yang
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Guofang Zhang
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hong Chu
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peng Du
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Aili Li
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Libo Liu
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Chun Li
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Academy of Green Food Science, Harbin, Heilongjiang 150030, China.
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29
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Wang Y, Liu J, Zhang Z, Meng X, Yang T, Shi W, He R, Ma H. Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics. Foods 2023; 12:foods12050971. [PMID: 36900488 PMCID: PMC10000784 DOI: 10.3390/foods12050971] [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: 02/08/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023] Open
Abstract
BACKGROUND It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently attracted the scientific community's interest due to the increasing demands for physical wellbeing and animal health. However, the nutritional and technological enhancements of CPs are needed to ameliorate their functional and structural properties. Ultrasonic technology is an emerging nonthermal method to change the functionality and conformational characteristics of CPs. Scope and approach: This article briefly discusses the effects of ultrasonication on the characteristics of CPs. The effects of ultrasonication on the solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties are summarized. CONCLUSIONS The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry.
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Affiliation(s)
- Yang Wang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jiarui Liu
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Zhaoli Zhang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Correspondence: (Z.Z.); (R.H.); Tel.: +86-(511)-8878-0174 (R.H.)
| | - Xiangren Meng
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Tingxuan Yang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Wangbin Shi
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (Z.Z.); (R.H.); Tel.: +86-(511)-8878-0174 (R.H.)
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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30
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Du X, Zhao Z, Li YX. Production of soluble pea protein/sodium caseinate co-dispersions using ultrasonication and their acid coagulation properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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31
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Sharma N, Sahu JK, Bansal V, Esua OJ, Rana S, Bhardwaj A, Punia Bangar S, Adedeji AA. Trends in millet and pseudomillet proteins - Characterization, processing and food applications. Food Res Int 2023; 164:112310. [PMID: 36737904 DOI: 10.1016/j.foodres.2022.112310] [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: 08/15/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as 'International Year of Millets' by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.
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Affiliation(s)
- Nitya Sharma
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India
| | - Jatindra K Sahu
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India.
| | - Vasudha Bansal
- Department of Foods and Nutrition, Government Home Science College, Chandigarh 160 010, India
| | - Okon Johnson Esua
- Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Sudha Rana
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, Punjab 141004, India
| | - Aastha Bhardwaj
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Jamia Hamdard, Hamdard Nagar, New Delhi 110062, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, 29631, USA
| | - Akinbode A Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA
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32
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Moreira TCP, Cunha RLD. Ultrasonic process affecting interactions between sodium caseinate and whey proteins. Food Res Int 2023; 164:112356. [PMID: 36737944 DOI: 10.1016/j.foodres.2022.112356] [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: 07/19/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Ultrasound has been widely explored for several applications, such as emulsification or structural modification of food materials such as proteins. In this work, the effect of ultrasound on the control of whey proteins (WPI) aggregation was evaluated in the presence of sodium caseinate (NaCas). Solutions of NaCas, WPI and both (1:1) were treated with ultrasound under different power and time conditions and were initially evaluated in terms of particle size distribution, charge density, pH and polyacrylamide gel electrophoresis. Three pairs of conditions were adopted to provide the same energy density - A1 (450 W / 300 s, 6750 MJ/m3), A2 (150 W / 900 s, 6750 MJ/m3), A3 (600 W / 300 s, 900 MJ/m3), A4 (202.5 W / 900 s, 9112.5 MJ/m3), A5 (742.5 W / 300 s, 11137.5 MJ/m3) and A6 (247.5 W / 900 s, 11137.5 MJ/m3). Best conditions of transmitted energy - A1, A3 and A5 - were studied for surface hydrophobicity, circular dichroism and infrared spectroscopy. The decrease of surface hydrophobicity of NaCas:WPI mixtures pointed to a protective effect of NaCas against WPI denaturation, confirmed by the presence of more ordered structures by FTIR analysis that were not observed in the absence of NaCas. Finally, the effect of these structural changes on the gelation capacity of the ultrasound-treated proteins was assessed. Ultrasound was able to reduce the stress at rupture from 1988.59 Pa (control) to 1655.31 Pa (A3) and 1871.24 Pa (A5), and more markedly increase the Young modulus from 113.69 kPa (control) to 243.30 kPa (A3) and 392.44 kPa (A5). This study identified that higher power values with shorter times were able to provide greater protein changes that affected gelation properties, showing that the modulation of ultrasound conditions can produce ingredients with different techno-functional properties.
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Affiliation(s)
- Thais Caldas Paiva Moreira
- Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP, CEP 13083-862, Brazil.
| | - Rosiane Lopes da Cunha
- Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP, CEP 13083-862, Brazil
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33
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Effect of bulk nanobubbles on ultrafiltration membrane performance: Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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Zhang X, Guo Q, Shi W. Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate. ULTRASONICS SONOCHEMISTRY 2023; 92:106258. [PMID: 36516723 PMCID: PMC9755242 DOI: 10.1016/j.ultsonch.2022.106258] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 11/15/2022] [Accepted: 12/04/2022] [Indexed: 05/07/2023]
Abstract
The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. The results revealed that, compared with only adding soy protein isolate components, ultrasound-assisted soy protein isolate had a more obvious effect on the protein structure in low-salt surimi, leading to the decrease in α-helix and total sulfhydryl contents, and the increase in β-sheet content and protein solubility. As a result, more proteins participated in the formation of the gel network, and significant improvements in hardness, gel strength and water-holding capacity of the low-salt surimi gel were observed, while the myosin heavy chain in SDS-PAGE was weakened. The low-field NMR results showed that the initial relaxation time of T2 was apparently shorter, the free water content decreased and the bound water content increased under the action of ultrasound. Scanning electron microscope observation found that the surimi gel treated by ultrasound exhibited smaller holes, and had a more stable and denser network structure. In conclusion, the results of our work demonstrated that ultrasound combined with soy protein isolate can significantly improve the gel quality properties of low-salt silver carp.
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Affiliation(s)
- Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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Mozafarpour R, Koocheki A. Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase. ULTRASONICS SONOCHEMISTRY 2023; 92:106278. [PMID: 36584562 PMCID: PMC9808021 DOI: 10.1016/j.ultsonch.2022.106278] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 05/31/2023]
Abstract
In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min). Formation of emulsion gels was induced by transglutaminase. Enzymatic gelation of emulsions stabilized by sonicated GPPI occurred in two stages. A relatively fast stage led to the formation of a weak gel which was followed by a slow stage that strongly reinforced the gel structure. Emulsion gels fabricated by sonicated GPPIs showed a homogeneous and uniform droplet distribution with higher elastic modulus compared to the native protein. A stiffer emulsion gel with a higher G' was formed after the protein was treated at 75 % amplitude for 10 min. After sonication of GPPI, the water holding capacity (WHC) of emulsion gels increased in accordance with the mechanical properties. Higher intermolecular cross-linking within the gel network increased the thermal stability of emulsion gels fabricated by sonicated GPPI. Although sonicated-GPPI emulsion gels clearly displayed homogenous microstructure in comparison to that made with native GPPI, the microstructures of these gels were nearly identical for all sonication amplitudes and times.
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Affiliation(s)
- Rassoul Mozafarpour
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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36
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Zhang C, Chen Q, Sun Q, Liu H, Xia X, Kong B. Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114064] [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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37
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Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing. Food Chem 2022; 397:133682. [DOI: 10.1016/j.foodchem.2022.133682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 05/22/2022] [Accepted: 07/09/2022] [Indexed: 11/18/2022]
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38
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Liu X, Wang M, Xue F, Adhikari B. Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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39
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Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein. Molecules 2022; 27:molecules27217493. [PMID: 36364320 PMCID: PMC9655186 DOI: 10.3390/molecules27217493] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/20/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment.
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Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis. Foods 2022; 11:foods11213329. [PMID: 36359943 PMCID: PMC9656055 DOI: 10.3390/foods11213329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/08/2022] [Accepted: 10/19/2022] [Indexed: 12/01/2022] Open
Abstract
Goose liver isolate treated by pH shifting and pH shifting/non-enzyme phosphorylation with goose liver isolate was used as a control. The functional property differences in the protein and proteins involved in the interfacial layer treated with pH shifting and non-enzyme phosphorylation were studied. Compared with the goose protein isolates (GPIs) at pH 7.0, the GPIs treated by pH shifting was not a good choice to be an emulsifier in a neutral environment, and non-enzyme phosphorylation inhibited the negative effects of pH shifting treatment and improved protein properties. The results of proteomics showed that the identified proteins in the interfacial layer belong to hydrophilic proteins. Non-enzyme phosphorylation increased the abundances of most proteins due to ion strength, including some phosphorylated proteins. Correlation analysis indicated that protein solubility was highly positively related with S0, intrinsic fluorescence, total sulfhydryl, free sulfhydryl, A0A0K1R5T3, R0KA48, R0KFP7, U3J1L1, P01989, R0JSM9, and R0LAD1, and was also highly negatively related with particle size and R0M210, R0M714, and R0LFA3. The emulsifying activity index (EAI) demonstrated highly positive correlation with protein solubility, and was correlated with R0JKI4, R0KK84, R0L1Y3, R0LCM7, A0A068C605, and U3IW62.
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41
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Bullé Rêgo ES, Santos DL, Hernández-Macedo ML, Padilha FF, López JA. Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Aslam R, Alam MS, Kaur J, Panayampadan AS, Dar OI, Kothakota A, Pandiselvam R. Understanding the effects of ultrasound processng on texture and rheological properties of food. J Texture Stud 2022; 53:775-799. [PMID: 34747028 DOI: 10.1111/jtxs.12644] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/30/2022]
Abstract
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
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Affiliation(s)
- Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Jaspreet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Afthab Saeed Panayampadan
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Owias Iqbal Dar
- Aquatic Toxicology Lab, Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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43
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Bielska P, Cais-Sokolińska D, Dwiecki K. Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein. Molecules 2022; 27:6395. [PMID: 36234932 PMCID: PMC9573190 DOI: 10.3390/molecules27196395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
In this research effects of heat treatment duration on the electrical properties (zeta potential and conductivity), texture and color of polymerized whey protein (PWP) were analyzed. Whey protein solutions were heated for 30 min to obtain single-heated polymerized whey protein (SPWP). After cooling to room temperature, the process was repeated to obtain double-heated polymerized whey protein (DPWP). The largest agglomeration was demonstrated after 10 min of single-heating (zeta potential recorded as -13.3 mV). Single-heating decreased conductivity by 68% and the next heating cycle by 54%. As the heating time increased, there was a significant increase in the firmness of the heated solutions. Zeta potential of the polymerized whey protein correlated with firmness, consistency, and index of viscosity, the latter of which was higher when the zeta potential (r = 0.544) and particle size (r = 0.567) increased. However, there was no correlation between zeta potential and color. This research has implications for future use of PWP in the dairy industry to improve the syneretic, textural, and sensory properties of dairy products.
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Affiliation(s)
- Paulina Bielska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, ul. Mazowiecka 48, 60-623 Poznan, Poland
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44
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Yellow horn as an alternative source of plant-based protein: The effects of high-intensity ultrasonication treatment on its physicochemical properties and emulsifying properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113820] [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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45
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Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129264] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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46
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Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties. Processes (Basel) 2022. [DOI: 10.3390/pr10081572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The consumption of functional beverages is rapidly increasing. The improvement in the functional properties of whey after the application of ultrasound is due to the release of bioactive peptides that have antioxidant properties, among others. Bioactive peptides with antioxidant activity have also been found in oats, stimulating the study of whey beverages formulated with oats to obtain functional products. The aim of this study was to determine the influence of ultrasound (24 kHz) at 20 °C for 15 min at 23 W and 154 W on the quality and functional properties of whey–oat (50:50 v/v) beverages and compare it with pasteurization at 65 °C for 30 min (LTLT). Non-significant effect (p > 0.05) of ultrasound intensity (23 W and 154 W) was observed on the physicochemical characteristics and the proximal composition of the whey–oat beverages. The sonicated beverages showed a greater tendency to green and yellow color (p < 0.05), higher fat content (p < 0.05), and less ash and carbohydrates (p < 0.05) than the pasteurized beverage. The antioxidant activity of the mM Trolox equivalent/mL of the sonicated beverages was higher (p < 0.05) (4.24 and 4.27 for 23 W and 54 W, respectively) compared to that of the pasteurized beverage (4.12). It is concluded that ultrasound is superior to pasteurization in improving the antioxidant activity of whey–oat beverages without having a detrimental impact on the proximal composition and physicochemical quality. Future studies should evaluate more functional parameters and determine the shelf life of sonicated whey–oat beverages.
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47
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Liu G, Hu M, Du X, Liao Y, Yan S, Zhang S, Qi B, Li Y. Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128963] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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48
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Ultrasound modified protein colloidal particles: Interfacial activity, gel property and encapsulation efficiency. Adv Colloid Interface Sci 2022; 309:102768. [DOI: 10.1016/j.cis.2022.102768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/20/2022]
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49
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Zhi Z, Yan L, Li H, Dewettinck K, Van der Meeren P, Liu R, Van Bockstaele F. A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability. Food Chem 2022; 380:131832. [PMID: 35144133 DOI: 10.1016/j.foodchem.2021.131832] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 12/03/2021] [Accepted: 12/06/2021] [Indexed: 01/01/2023]
Abstract
Pea protein-based delivery systems have drawn much attention in the food and pharmaceutical fields in recent years. However, its broad application faces great limitations because of the low solubility. Here, we present a novel and effective approach to overcome this difficulty and enhance the techno-functional characteristics, especially emulsifying stability, of the pea protein isolate (PPI). By combining pH-shifting with ultrasound and heating (PUH), we concluded that the solubility of PPI greatly increased from 29.5 % to 90.4 %, whereas its surface hydrophobicity increased from 1098 to 3706. This was accompanied by the changes of PPI structure, as shown by circular dichroism and scanning electron microscopy. In addition, the modified PPI was applied to stabilize sunflower oil-in-water emulsions. The droplet size of the emulsion with PUHP was reduced and its emulsion stability was significantly elevated. Taken together, we propose a novel combined approach to prepare modified PPI with high solubility and emulsion stability. We expect our method will have a wider application in modifying plant proteins and improving their industrial processing.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Lei Yan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rui Liu
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Filip Van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
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50
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Liu L, Wang Q, Wu Y, Wang G, Geng F, Song H, Luo P, Huang Q. Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein. J Food Sci 2022; 87:3117-3128. [PMID: 35703671 DOI: 10.1111/1750-3841.16218] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 05/07/2022] [Accepted: 05/16/2022] [Indexed: 11/28/2022]
Abstract
The effect of different glycosylation degrees on molecular structure and foaming property of egg white protein (EWP) was investigated using ball milling-assisted glycosylation. The results showed the foaming ability (FA) and foam stability (FS) of EWP improved when the degree of glycosylation was increased. In particular, FA of ball milling-assisted glycosylation of EWP enhanced by 39.9% and 28.8%, and the FS increased by 28.7% and 24.0% compared with EWP and ball milling egg white protein (BE) at 150 min of reaction. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis could reflect the grafting degree of EWP and glucose molecules from the side. When EWP was fully grafted with glucose, endogenous fluorescence and free sulfhydryl groups indicated that tertiary structure of EWP was depolymerized, and Fourier transform infrared spectroscopy showed the secondary structure tended to change from order to disorder. The results of this study indicated that ball milling-assisted glycosylation modification was a practical method to improve the foaming property of EWP. PRACTICAL APPLICATION: EWP has great FA and FS, making it indispensable in the baking industry. In this study, ball milling-assisted glycosylation was used to improve the foaming property of EWP, and the molecular structure of EWP with different degrees of glycosylation was fully resolved. The results demonstrated that ball milling, as a physical pretreatment, can fully unfold the structure of EWP. When sugar molecules were fully grafted, the particle size of EWP reduced, solubility increased, and the stability of system improved, thus enhancing the foaming property of EWP. The results can provide theoretical basis for improving the foaming property of EWP and provide a reference value for its industrial application.
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Affiliation(s)
- Lan Liu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qia Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yongyan Wu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guoze Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hongbo Song
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Peng Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.,Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang, China
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