Applications of sonochemistry in Russian food processing industry

Structural and functional modification of food proteins by high power ultrasound and its application in meat processing

In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic of food products which are the theoretical basis for food processing optimizing. HPUS treatment could provide the possibility for creating novel functional properties of new foods with desirable properties due to the modification of protein structure. In this article, an overview of the previous studies and recent progress of the relationship between structure modification and functional properties of food proteins using the HPUS technique were presented. The research results revealed that HPUS could significantly affect the conformation and structure of protein due to the cavitation effect resulting in the improvement of solubility, interfacial, viscosity, gelation and flavor binding properties of proteins. During meat processing, HPUS can modify the structure and thereby improve the functional properties of myofibrillar protein (MP), leading to the quality enhancement, low fat and/or salt products development and the shelf life extending. In view of this review, the recent findings of applications of HPUS in the production of meat products based on the modification of MP including curing, freezing/thawing and thermal processing have been summarized. Finally, the future considerations were presented in order to facilitate the progress of HPUS in meat industry and provided the suggestions based on the advanced protein modification by HPUS for the commercial utilization of HPUS in producing the innovative meat products.

The study of changes in raw meat salting using acoustically activated brine

The article for the first time studies the kinetics of the activated brines diffusion inside meat based on the research of microstructure and nuclear magnetic resonance relaxation. The effect of ultrasound on the increase of hydration properties of pork proteins was found positive. The results of the experiments prove that spray penetration into not only interfibrillar spaces like during jetting but also inside muscle fibers leads to essential changes in meat structure, redistribution of brine components and acceleration of biochemical processes.

Applications of ultrasound in processing of liquid foods: A review

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.

Impact of acoustic cavitation on food emulsions

The work explores the experimental and theoretical aspects of emulsification capability of ultrasound to deliver stable emulsions of sunflower oil in water and meat sausages. In order to determine optimal parameters for direct ultrasonic emulsification of food emulsions, a model was developed based on the stability of emulsion droplets in acoustic cavitation field. The study is further extended to investigate the ultrasound induced changes to the inherent properties of raw materials under the experimental conditions of sono-emulsification.

Activation of dormant secondary metabolite production by introducing neomycin resistance into the deep-sea fungus, Aspergillus versicolor ZBY-3

A new ultrasound-mediated approach has been developed to introduce neomycin-resistance to activate silent pathways for secondary metabolite production in a bio-inactive, deep-sea fungus, Aspergillus versicolor ZBY-3. Upon treatment of the ZBY-3 spores with a high concentration of neomycin by proper ultrasound irradiation, a total of 30 mutants were obtained by single colony isolation. The acquired resistance of the mutants to neomycin was confirmed by a resistance test. In contrast to the ZBY-3 strain, the EtOAc extracts of 22 of the 30 mutants inhibited the human cancer K562 cells, indicating that these mutants acquired a capability to produce antitumor metabolites. HPLC-photodiode array detector (PDAD)-UV and HPLC-electron spray ionization (ESI)-MS analyses of the EtOAc extracts of seven bioactive mutants and the ZBY-3 strain indicated that diverse secondary metabolites have been newly produced in the mutant extracts in contrast to the ZBY-3 extract. The followed isolation and characterization demonstrated that six metabolites, cyclo(d-Pro-d-Phe) (1), cyclo(d-Tyr-d-Pro) (2), phenethyl 5-oxo-l-prolinate (3), cyclo(l-Ile-l-Pro) (4), cyclo(l-Leu-l-Pro) (5) and 3β,5α,9α-trihydroxy-(22E,24R)-ergosta-7,22-dien-6-one (6), were newly produced by the mutant u2n2h3-3 compared to the parent ZBY-3 strain. Compound 3 was a new compound; 2 was isolated from a natural source for the first time, and all of these compounds were also not yet found in the metabolites of other A. versicolor strains. Compounds 1–6 inhibited the K562 cells, with inhibition rates of 54.6% (1), 72.9% (2), 23.5% (3), 29.6% (4), 30.9% (5) and 51.1% (6) at 100 μg/mL, and inhibited also other human cancer HL-60, BGC-823 and HeLa cells, to some extent. The present study demonstrated the effectiveness of the ultrasound-mediated approach to activate silent metabolite production in fungi by introducing acquired resistance to aminoglycosides and its potential for discovering new compounds from silent fungal metabolic pathways. This approach could be applied to elicit the metabolic potentials of other fungal isolates to discover new compounds from cryptic secondary metabolites.