1
|
Liu Y, Tan X, Li L, Xie T, Teng F. Co-encapsulation of vitamin E and quercetin by soybean lipophilic proteins based on pH-shifting and ultrasonication: Focus on interaction mechanisms, structural and physicochemical properties. Food Chem 2024; 460:140608. [PMID: 39089031 DOI: 10.1016/j.foodchem.2024.140608] [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: 12/12/2023] [Revised: 07/08/2024] [Accepted: 07/22/2024] [Indexed: 08/03/2024]
Abstract
This study explored the mechanism of interaction of pH-shifting combined ultrasonication and its effect on soybean lipophilic proteins (SLP) and the potential of modified SLP as the carrier for vitamin E (VE) and quercetin (QU). The spectroscopy results revealed that both VE and QU changed the SLP conformation and exposed hydrophobic groups. The loading rates of VE and QU by SLP with alkaline pH-shifting combined with ultrasonication (300 w,20 min) were 86.91% and 75.99%, respectively. According to the antioxidant analysis, with an increase in the ultrasonication power, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity of the samples increased, where the DPPH and ABTS radical scavenging capacity of sample SQV-6 were 70.90% and 63.43%, respectively. The physicochemical properties, microstructure, and stability of the SLP-VE-QU complex improved significantly. Overall, the present findings broadened the application of simple structural carriers for co-encapsulating functional factors.
Collapse
Affiliation(s)
- Yue Liu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiangyun Tan
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tiegang Xie
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
2
|
Marakhova A, Zhilkina VY, Elapov A, Sachivkina N, Samorodov A, Pupykina K, Krylova I, Kezimana P, Stoynova AM, Venkatesan R, Vetcher AA. The Development of a Method for Obtaining Tripleurospermum inodorum (L.) Sch. Bip. Herb Extract Enriched with Flavonoids and an Evaluation of Its Biological Activity. PLANTS (BASEL, SWITZERLAND) 2024; 13:1629. [PMID: 38931061 PMCID: PMC11207543 DOI: 10.3390/plants13121629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/29/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024]
Abstract
The development of new drugs derived from plant sources is of significant interest in modern pharmacy. One of the promising plant sources for introduction into pharmaceuticals is Tripleurospermum inodorum (L.) Sch. Bip., also known as Tripleurospermum perforatum (Merat.) M. This plant has been shown to possess various biological activities, including anti-inflammatory, antimicrobial, and antimycotic activities, among others. However, a review of the current literature reveals a paucity of studies investigating the chemical composition of the herb Tripleurospermum inodorum (L.) Sch. Bip. This study presents the development of a method for obtaining an extract of the herb Tripleurospermum inodorum (L.) Sch. Bip. enriched with flavonoids, harvested before flowering and butonization. This study focused on determining the optimal conditions for extraction, including the concentration of the extractant (ethanol), extraction time, raw material/extractant ratio, extraction frequency, complexation reaction time, amount of aluminum chloride solution, and amount of diluted acetic acid. The results indicate that herbs harvested during this specific period exhibited a higher flavonoid content compared to those collected during butonization and flowering. Moreover, this study demonstrated that the flavonoid content could exceed 7% mg REq/100 g D.W. through a one-hour extraction process. Furthermore, the flavonoid content was found to be 7.65 ± 0.03 mg REq/100 g D.W. following a three-minute ultrasound-assisted extraction process, followed by thermal extraction. A qualitative analysis identified a variety of phenolic compounds in the extract, such as chlorogenic acid, 5-O-p-coumaroylquinic acid, 1-O-p-coumaroylquinic acid, luteolin-7-glucoside, quercetin-3-glucoside, luteolin-7-rutinoside, 3,5-O-dicaffeoylquinic acid, quercetin-3-O-malonylglucoside, apigenin-7-glucoside, luteolin-3-malonylglucoside, cynarin, rhamnetin-3-(O-dimethyl rhamnosyl glucosylglucoside), and luteolin. Moreover, this study demonstrated the antimicrobial, anti-inflammatory, anticoagulant, anti-aggregation, and antioxidant activities of the aqueous alcoholic extract from T. inodorum herb (ETIH) against pathogens such as Staphylococcus aureus, Escherichia coli, and Candida albicans. Additionally, the extract exhibited comparable anti-inflammatory effects on diclofenac sodium. These findings contribute to the understanding of the potential pharmacological applications of the developed herb extract.
Collapse
Affiliation(s)
- Anna Marakhova
- Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia n.a. P. Lumumba (RUDN University), 117198 Moscow, Russia; (A.M.); (V.Y.Z.); (A.E.); (P.K.); (A.M.S.)
| | - Vera Yu. Zhilkina
- Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia n.a. P. Lumumba (RUDN University), 117198 Moscow, Russia; (A.M.); (V.Y.Z.); (A.E.); (P.K.); (A.M.S.)
| | - Alexander Elapov
- Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia n.a. P. Lumumba (RUDN University), 117198 Moscow, Russia; (A.M.); (V.Y.Z.); (A.E.); (P.K.); (A.M.S.)
| | - Nadezhda Sachivkina
- Department of Microbiology V.S. Kiktenko, Medical Institute, Peoples’ Friendship University of Russia n.a. P. Lumumba (RUDN University), 117198 Moscow, Russia;
| | - Alexander Samorodov
- Department of Pharmacy, Bashkir State Medical University, 450008 Ufa, Russia; (A.S.); (K.P.); (I.K.)
| | - Kira Pupykina
- Department of Pharmacy, Bashkir State Medical University, 450008 Ufa, Russia; (A.S.); (K.P.); (I.K.)
| | - Irina Krylova
- Department of Pharmacy, Bashkir State Medical University, 450008 Ufa, Russia; (A.S.); (K.P.); (I.K.)
| | - Parfait Kezimana
- Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia n.a. P. Lumumba (RUDN University), 117198 Moscow, Russia; (A.M.); (V.Y.Z.); (A.E.); (P.K.); (A.M.S.)
| | - Anastasia M. Stoynova
- Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia n.a. P. Lumumba (RUDN University), 117198 Moscow, Russia; (A.M.); (V.Y.Z.); (A.E.); (P.K.); (A.M.S.)
| | - Raja Venkatesan
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Alexandre A. Vetcher
- Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia n.a. P. Lumumba (RUDN University), 117198 Moscow, Russia; (A.M.); (V.Y.Z.); (A.E.); (P.K.); (A.M.S.)
| |
Collapse
|
3
|
Yang F, Chen W, Dabbour M, Kumah Mintah B, Xu H, Pan J, Dai C, Ma H, He R. Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes. Food Chem 2024; 440:138253. [PMID: 38150897 DOI: 10.1016/j.foodchem.2023.138253] [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: 09/13/2023] [Revised: 12/08/2023] [Accepted: 12/19/2023] [Indexed: 12/29/2023]
Abstract
Dual-sweeping-frequency ultrasound (DSFU) was utilized in the preparation of polypeptides from housefly (Musca domestica) larvae protein (HLP). Results indicated that ultrasonication (20 ± 2/28 ± 2 kHz, 42 W/L, 25 min) significantly increased peptide yield and DPPH scavenging capacity by 8.25 % and 14.83 %, respectively. Solubility, foaming and emulsification properties of polypeptides were improved by 19.89 %, 33.33 % and 38.74 % over the control; along with notable reduction in particle size and increase in zeta potential. Tertiary structural changes of the sonicated hydrolysates were illustrated by UV and fluorescence spectra. FTIR showed that ultrasonication increased α-helix, β-turn, and random coil by 38.23 %, 46.35 % and 16.36 %, respectively, but decreased β-sheet by 48.03 %, indicating partial unfolding in HLP hydrolysate conformation and reduction in intermolecular interactions. The research results demonstrated that dual-sweeping-frequency ultrasonication has a great prospect in industry application for the purpose of improving enzymolysis efficiency and product quality for housefly larvae protein hydrolysates production.
Collapse
Affiliation(s)
- Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Benjamin Kumah Mintah
- CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology (CCST), Accra, Ghana
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
4
|
Kapoor R, Karabulut G, Mundada V, Feng H. Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods. Food Chem 2024; 439:138137. [PMID: 38061300 DOI: 10.1016/j.foodchem.2023.138137] [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: 08/05/2023] [Revised: 11/16/2023] [Accepted: 12/01/2023] [Indexed: 01/10/2024]
Abstract
The challenge of preserving the quality of thermal-sensitive polymeric materials specifically proteins during a thermal drying process has been a subject of ongoing concern. To address this issue, we investigated the use of ultrasound contact drying (USD) under non-thermal conditions to produce functionalized pea protein powders. The study extensively examined functional and physicochemical properties of pea protein isolate (PPI) in powder forms obtained through three drying methods: USD (30 °C), spray drying (SD), and freeze drying (FD). Additionally, physical attributes such as powder flowability and color, along with morphological properties, were thoroughly studied. The results indicated that the innovative USD method produced powders of comparable quality to FD and significantly outperformed SD. Notably, the USD-PPI exhibited higher solubility across all pH levels compared to both FD-PPI and SD-PPI. Moreover, the USD-PPI samples demonstrated improved emulsifying and foaming properties, a higher percentage of random coil form (56.2 %), increased gel strength, and the highest bulk and tapped densities. Furthermore, the USD-PPI displayed a unique surface morphology with visible porosity and lumpiness. Overall, this study confirms the effectiveness of non-thermal ultrasound contact drying technology in producing superior functionalized plant protein powders, showing its potential in the fields of chemistry and sustainable materials processing.
Collapse
Affiliation(s)
- Ragya Kapoor
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA
| | - Gulsah Karabulut
- Sakarya University, Faculty of Engineering, Department of Food Engineering, 54187 Sakarya, Turkey
| | - Vedant Mundada
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA; Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA.
| |
Collapse
|
5
|
Lin S, Liang X, Zhao Z, Kong B, Cao C, Sun F, Liu Q. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel. Food Res Int 2024; 182:114177. [PMID: 38519164 DOI: 10.1016/j.foodres.2024.114177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
This work investigated the effect of ultrasound (US) treatment synergized with κ-carrageenan (KC) on the gel properties, structural characteristics and microstructures of myofibrillar protein (MP) gel. The results demonstrated that simply adding KC enhanced the gel strength and water holding capacity (WHC) of MP gels. Moreover, the gel strength and WHC of MP gels were increased by 56.67 % and 76.19 % via 20 min US treatment synergized with KC, which was mainly attributed to the changes in sulfhydryl content, surface hydrophobicity, and fluorescence intensity of MP gels. Based on the results of molecular docking and secondary structure, it can be hypothesized that the synergistic effect resulted in the rearrangement of the proteins, which altered the interaction site between MP gels and KC, accompanied by stronger binding. Furthermore, the microstructural results indicated that moderate US treatment (20 min) facilitated the production of a more compact and denser MP gels matrix with uniformly sized and distributed pores. However, excessive US treatment (40 and 50 min) caused the MP gels to form looser and disordered gel structure, which reduced the gel strength and WHC. This study suggested that combining of US and KC was a potential tactic to enhance the gelling properties of heat-induced MP gels.
Collapse
Affiliation(s)
- Shiwen Lin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| |
Collapse
|
6
|
Yolandani, Ma H, Liu D, Cheng Y, Raynaldo FA, Dabbour M, Chao J, Ali A, Yang S. Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure. ULTRASONICS SONOCHEMISTRY 2024; 104:106847. [PMID: 38503060 DOI: 10.1016/j.ultsonch.2024.106847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 03/01/2024] [Accepted: 03/09/2024] [Indexed: 03/21/2024]
Abstract
High-concentration soy protein isolate was subjected to ultrasonication for viscosity reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 min, 160 W/L) effectively reduced the viscosity of soy protein isolate at a comparatively high concentration of 14 % (w/v) and promoted the limited enzymatic hydrolysis (controlled degree of hydrolysis of 12 %) with a higher peptide yield than that of the conventional method. The correlations between substrate viscosity and peptide yield, as well as the viscosities of the resulting hydrolysates, were studied. The findings revealed positive correlations between the viscosities of the substrate and hydrolysate, underscoring the potential impact of altering substrate viscosity on the final product. Furthermore, the utilization of ultrasonic viscosity reduction-assisted proteolysis has shown its capability to improve the functional and physicochemical properties, as well as the protein structure of the hydrolysate, while maintaining the same level of hydrolysis. It is worth noting that there were significant alterations in particle size (decrease), β-sheet content (increase), β-turn content (increase), and random coil content (increase). Interestingly, ultrasonication unexpectedly impeded the degradation of molecular mass in proteins during proteolysis, while increasing the hydrophobic properties of the hydrolysate. These findings aligned with the observed reduction in bitterness and improvement in emulsifying properties and water-holding capacity.
Collapse
Affiliation(s)
- Yolandani
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, PR China.
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, PR China
| | - Fredy Agil Raynaldo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Jiapin Chao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Asad Ali
- National research center of pumps, Jiangsu university, Zhenjiang, Jiangsu, 212013, PR China
| | - Susu Yang
- First Clinical Medical College, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| |
Collapse
|
7
|
Chen W, Yang F, Xu H, Pan J, Liu J, Dabbour M, Mintah BK, Huang L, Dai C, Ma H, He R. Hexagonal plate ultrasound pretreatment on the correlation between soy protein isolate structure and cholesterol-lowering activity of peptides, and protein's enzymolysis kinetics, thermodynamics. Int J Biol Macromol 2024; 258:128897. [PMID: 38141711 DOI: 10.1016/j.ijbiomac.2023.128897] [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: 09/08/2023] [Revised: 12/12/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
In this study, a hexagonal plate ultrasound (HPU) pretreatment technology was employed to modify soy protein isolate (SPI) and enhance the hypocholesterolemic activity of enzymatic digests from SPI. Results demonstrated that under the condition of ultrasound power density of 40 W/L, the hypocholesterolemic activity of enzymatic digests from HPU-pretreated SPI (HPU-SPI) increased by 88.40 % compared to control group after gastrointestinal digestion. The sulfhydryl content of HPU-SPI increased by a maximum of 45.32 % compared to control group. Fourier transform infrared and scanning electron microscopy revealed that HPU pretreatment partially unfolded the SPI conformation, reduced the intermolecular interactions, and exposed the internal hydrophobic regions. Pearson correlation analysis showed that sulfhydryl groups (r = 0.860), disulfide bonds (r = -0.875) and random coil (r = 0.917) were strongly correlated with the cholesterol-lowering activity of soy protein hydrolysate (SPH), following a simulated gastrointestinal digestion. Finally, the effects of HPU pretreatment on enzymolysis kinetics and thermodynamics of the SPI enzymatic process showed that HPU pretreatment significantly reduced the Mie's constant, activation energy, activation enthalpy, activation entropy and Gibbs free energy. Overall, the study outcome suggested that HPU pretreatment could positively influence the hypocholesterolemic peptide activity, and thus, may be beneficial to the pharmaceutical/food industry.
Collapse
Affiliation(s)
- Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd., Yucheng 251200, China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Benjamin Kumah Mintah
- CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
8
|
Igartúa DE, Dichano MC, Ferrari SB, Palazolo GG, Cabezas DM. Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate. Food Chem 2024; 433:137319. [PMID: 37683482 DOI: 10.1016/j.foodchem.2023.137319] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 08/15/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
Rice protein isolates (RPI) are promising plant-protein sources but present low solubility and poor surface activity in neutral conditions. Improving these characteristics is a crucial challenge to capitalize on them. This is the first work performing pH-shifting, ultrasound, and heat treatments on a commercial RPI. The combined approaches increased the protein solubility (from ∼2.7% to ∼91.8%) and surface hydrophobicity (up to ∼283%) and induced the formation of less compact and more dispersed protein aggregates. The pH-shifting induced the unfolding of protein molecules and aggregates making them available for modification by both ultrasound and heating, which are supposed to induce further protein unfolding, exposure of buried hydrophobic amino acid, and protein hydrolysis. Also, the combined approaches generated modified RPI able to form oil-in-water emulsions with reduced particle size and enhanced stability than the untreated RPI. Therefore, this work presents an effective combined approach to enhance the techno-functional properties of rice proteins.
Collapse
Affiliation(s)
- Daniela E Igartúa
- Universidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina
| | - M Celeste Dichano
- Universidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina
| | - Sofia B Ferrari
- Universidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina
| | - Gonzalo G Palazolo
- Universidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina
| | - Dario M Cabezas
- Universidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina.
| |
Collapse
|
9
|
Rafique H, Hu X, Ren T, Dong R, Aadil RM, Zou L, Sharif MK, Li L. Characterization and Exploration of the Neuroprotective Potential of Oat-Protein-Derived Peptides in PC12 Cells and Scopolamine-Treated Zebrafish. Nutrients 2023; 16:117. [PMID: 38201947 PMCID: PMC10780882 DOI: 10.3390/nu16010117] [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: 11/23/2023] [Revised: 12/22/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
Neurodegenerative disorders pose a substantial risk to human health, and oxidative stress, cholinergic dysfunction, and inflammation are the major contributors. The purpose of this study was to explore the neuroprotective effects of oat protein hydrolysate (OPH) and identify peptides with neuroprotective potential. This study is the first to isolate and identify OPH peptides with neuroprotective potential, including DFVADHPFLF (DF-10), HGQNFPIL (HL-8), and RDFPITWPW (RW-9), by screening via peptidomes and molecular-docking simulations. These peptides showed positive effects on the activity of antioxidant enzymes and thus reduced oxidative stress through regulation of Nrf2-keap1/HO-1 gene expression in vitro and in vivo. The peptides also significantly ameliorated scopolamine-induced cognitive impairment in the zebrafish model. This improvement was correlated with mitigation of MDA levels, AChE activity, and levels of inflammatory cytokines in the brains of zebrafish. Furthermore, these peptides significantly upregulated the mRNA expression of Bdnf, Nrf2, and Erg1 in the brains of zebrafish with neurodegenerative disorders. Collectively, oat peptides have potential for use as active components in nutraceutical applications for the prevention of neurodegenerative diseases.
Collapse
Affiliation(s)
- Hamad Rafique
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Tian Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Rui Dong
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Lu Li
- Guilin Seamild Food Co., Ltd., Guilin 541000, China
| |
Collapse
|
10
|
Duppeti H, Nakkarike Manjabhatta S, Bheemanakere Kempaiah B. Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract. ULTRASONICS SONOCHEMISTRY 2023; 101:106651. [PMID: 37862944 PMCID: PMC10589748 DOI: 10.1016/j.ultsonch.2023.106651] [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: 05/24/2023] [Revised: 09/04/2023] [Accepted: 10/12/2023] [Indexed: 10/22/2023]
Abstract
This study aimed to optimize the ultrasonic-assisted extraction conditions of flavor compounds from white shrimp heads (WSHs). The effects of sonication amplitude, sonication time, and solvent-to-solid ratio on the extraction yield (EY) of flavor compounds and the degree of protein modification (DPM) were evaluated by Box-Behnken design and response surface methodology (RSM). The optimum EY (40.87 %) and DPM (26.28 %) were obtained at amplitude, time, and solvent-to-solid ratios of 63.2 %, 20.5 min, and 20.8 mL/g, respectively. The optimum DPM value indicates that sonication markedly influenced the protein denaturation, as evidenced by the higher TCA soluble protein content. Further, we also investigated the taste active composition of ultrasonic extract of shrimp head (USH). Results show that the equivalent umami concentration (EUC) value was significantly (p < 0.05) increased in the ultrasonic extract of shrimp head (USH) (55.44 ± 3.25 g MSG/100 g) compared to the control shrimp head extract (CSH) (8.32 ± 1.07 g MSG/100 g). This study also deals with the development of shrimp flavor concentrate (SFC) using USH by the conventional heating process. Sensory evaluation of SFC revealed that the shrimp-like aroma and umami taste characteristics were predominant. Thus, USH's improved umami taste composition demonstrates its potential utilization for producing SFC with higher EUC.
Collapse
Affiliation(s)
- Haritha Duppeti
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India.
| | - Sachindra Nakkarike Manjabhatta
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Bettadaiah Bheemanakere Kempaiah
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India.
| |
Collapse
|
11
|
Shen L, Pang S, Zhong M, Sun Y, Qayum A, Liu Y, Rashid A, Xu B, Liang Q, Ma H, Ren X. A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies. ULTRASONICS SONOCHEMISTRY 2023; 101:106646. [PMID: 37862945 PMCID: PMC10594638 DOI: 10.1016/j.ultsonch.2023.106646] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/23/2023] [Accepted: 10/07/2023] [Indexed: 10/22/2023]
Abstract
The increasing focus on health and well-being has sparked a rising interest in bioactive components in the food, pharmaceutical, and nutraceutical industries. These components are gaining popularity due to their potential benefits for overall health. The growing interest has resulted in a continuous rise in demand for bioactive components, leading to the exploration of both edible and non-edible sources to obtain these valuable substances. Traditional extraction methods like solvent extraction, distillation, and pressing have certain drawbacks, including lower extraction efficiency, reduced yield, and the use of significant amounts of solvents or resources. Furthermore, certain extraction methods necessitate high temperatures, which can adversely affect certain bioactive components. Consequently, researchers are exploring non-thermal technologies to develop environmentally friendly and efficient extraction methods. Ultrasonic-assisted extraction (UAE) is recognized as an environmentally friendly and highly efficient extraction technology. The UAE has the potential to minimize or eliminate the need for organic solvents, thereby reducing its impact on the environment. Additionally, UAE has been found to significantly enhance the production of target bioactive components, making it an attractive method in the industry. The emergence of ultrasonic assisted extraction equipment (UAEE) has presented novel opportunities for research in chemistry, biology, pharmaceuticals, food, and other related fields. However, there is still a need for further investigation into the main components and working modes of UAEE, as current understanding in this area remains limited. Therefore, additional research and exploration are necessary to enhance our knowledge and optimize the application of UAEE. The core aim of this review is to gain a comprehensive understanding of the principles, benefits and impact on bioactive components of UAE, explore the different types of equipment used in this technique, examine the various working modes and control parameters employed in UAE, and provide a detailed overview of the blending of UAE with other emerging extraction technologies. In conclusion, the future development of UAEE is envisioned to focus on achieving increased efficiency, reduced costs, enhanced safety, and improved reliability. These key areas of advancement aim to optimize the performance and practicality of UAEE, making it a more efficient, cost-effective, and reliable extraction technology.
Collapse
Affiliation(s)
- Lipeng Shen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Shuixiu Pang
- Zhongke Zhigu International Pharmaceutical Biotechnology (Guangdong) Co., Ltd, Guikeng Village, Chuangxing Avenue, Gaoxin District, Qingyuan, Guangdong 511538, China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
12
|
Qian J, Chen D, Zhang Y, Gao X, Xu L, Guan G, Wang F. Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters. Foods 2023; 12:4027. [PMID: 37959146 PMCID: PMC10647539 DOI: 10.3390/foods12214027] [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: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.
Collapse
Affiliation(s)
- Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Di Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Yizhong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guoqiang Guan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
13
|
Chen M, Ma A, Sun Z, Xie B, Shi L, Chen S, Chen L, Xiong G, Wang L, Wu W. Enhancing activity of food protein-derived peptides: An overview of pretreatment, preparation, and modification methods. Compr Rev Food Sci Food Saf 2023; 22:4698-4733. [PMID: 37732471 DOI: 10.1111/1541-4337.13238] [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: 06/20/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023]
Abstract
Food protein-derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein-derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.
Collapse
Affiliation(s)
- Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| |
Collapse
|
14
|
Fan W, Duan H, Ren X, Guo X, Zhang Y, Li J, Zhang F, Chen J, Yang X. Optimization of ultrasound-assisted cellulase degradation method on the extraction of mulberry leaf protein and its effect on the functional characteristics. ULTRASONICS SONOCHEMISTRY 2023; 99:106561. [PMID: 37639875 PMCID: PMC10470412 DOI: 10.1016/j.ultsonch.2023.106561] [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: 06/14/2023] [Revised: 08/14/2023] [Accepted: 08/15/2023] [Indexed: 08/31/2023]
Abstract
The mulberry leaf protein extracted by ultrasound-assisted cellulase degradation (UACD) method was optimized with the protein dissolution amount (PDA) as the index. The Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy of extracted mulberry leaf protein were measured. The functional characteristics of protein extracted by the UACD method were evaluated. Results showed that the extraction condition was optimized and adjusted to the following parameters: pH value of 7.20, ultrasound temperature of 35.00 °C, enzyme dosage of 4.20% and ultrasound time of 10.00 min. Under these optimized conditions, the experimental verification value of PDA was 13.87 mg/mL, which was approaching to the predicted value of 13.54 mg/mL. The analysis results of FTIR showed that after extraction by the UACD method, the mulberry leaf protein with the vibrational peak of ester carbonyl (C = O) absorption peak (1734.66 cm-1) disappeared. The α-helix content of protein extracted by the UACD decreased by 8.13%, and the β-turn and random coil content of protein increased by 20.22% and 18.79%, respectively, compared to that of the blank. The microstructure of mulberry leaf protein showed that the UACD method could break the dense structure of protein raw materials, reduce the average size of proteins and increase the specific surface area and roughness of proteins. According to the results of functional characteristics, the mulberry leaf protein extracted by the UACD method presented the highest enzymolysis properties and solubility, which was beneficial for the application in the food industry. In conclusion, the UACD method was a very effective way to extract protein from mulberry leaf.
Collapse
Affiliation(s)
- Wei Fan
- Applied Technology R&D Center for Special Sericulture of Hebei Province Universities, Sericultural Research Institute, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Hanyi Duan
- Department of Traditional Chinese Medicine, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Xiaolan Ren
- Department of Traditional Chinese Medicine, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Xiaoyan Guo
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Yachao Zhang
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Jisheng Li
- Applied Technology R&D Center for Special Sericulture of Hebei Province Universities, Sericultural Research Institute, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Fengying Zhang
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Juan Chen
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Xue Yang
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China.
| |
Collapse
|
15
|
Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
Collapse
Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
16
|
Chen Y, Tian G, Wang L, Sang Y, Sun J. Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam ( Mactra veneriformis). Food Chem X 2023; 18:100740. [PMID: 37342821 PMCID: PMC10277455 DOI: 10.1016/j.fochx.2023.100740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/16/2023] [Accepted: 06/04/2023] [Indexed: 06/23/2023] Open
Abstract
Tropomyosin (TM) is the major allergen in clams. This study aimed to evaluate the effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of TM from clams. The results showed that the combined treatment significantly affected the structure of TM-converting the α-helix to β-sheet and random coil, and decreasing the sulfhydryl group content, surface hydrophobicity, and particle size. These structural changes caused the unfolding of the protein, disrupting and modifying the allergenic epitopes. The significant reduction in the allergenicity of TM was approximately 68.1% when treated with combined processing (P < 0.05). Notably, an increase in the content of the relevant amino acids and a smaller particle size accelerated the penetration of the enzyme into the protein matrix, resulting in strengthening the gastrointestinal digestibility of TM. These results prove that ultrasound-assisted high temperature-pressure treatment has great potential in reducing allergenicity, benefiting the development of hypoallergenic clam products.
Collapse
|
17
|
Enhancement of γ-aminobutyric acid and relevant metabolites in brown glutinous rice (Oryza sativa L.) through salt stress and low-frequency ultrasound treatments at pre-germination stage. Food Chem 2023; 410:135362. [PMID: 36608561 DOI: 10.1016/j.foodchem.2022.135362] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/04/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
In order to fortify γ-aminobutyric acid (GABA) of brown glutinous rice (BGR), pre-germination strategy was employed, and effects of low-frequency (28 kHz) ultrasound treatment combined with CaCl2 stress on the sprout length, germination rate, morphology, color, water, total polyphenol content (TPC), starch, protein, GABA contents and relevant metabolites were investigated. The germination rate would be inhibited under CaCl2 concentration ≥ 2.0 % during 24 h soaking without ultrasound treatment, and no significant difference was also observed combined with 9 h ultrasound treatment. Ultrasound treatment was beneficial to water absorption, TPC enrichment, energy metabolism, lipid metabolism and protein hydrolysis. Higher contents of GABA (3.29 folds), pyruvic acid (7.63 folds), glycerol (4.88 folds), glutamate (2.02 folds) and glucose (1.32 folds) were obtained due to the antagonistic effect between the 30 w ultrasound treatment and 2.0 % CaCl2 stress at the 9 h pre-germination, and energy, lipid and protein metabolomic pathways were all involved in the GABA accumulation.
Collapse
|
18
|
Araghi FE, Nodushan RM, Jafarpour A, Moslehishad M. Optimizing the effect of plant protease on different properties of analog cheese containing functional corn leachate. Food Sci Nutr 2023; 11:2719-2732. [PMID: 37324907 PMCID: PMC10261800 DOI: 10.1002/fsn3.3191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 11/25/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023] Open
Abstract
Cheese is produced in different flavors, textures, and forms by coagulating the milk protein casein. This study investigated the possibility of producing analog cheese by using corn steep liquor with Withania coagulans extract (WCE) and adding Eryngium planum extract (EPE) and Origanum majorana extract (OME) as functional ingredients. Different physicochemical, microbial, texture, and sensory properties of the samples were evaluated. The results obtained for moisture factor, fat, ash, water content, L*, b*, firmness, overall form, Lactobacillus and overall acceptance of the effect of all three process variables, pH, and acidity show that only the effect of WCE and OME is significant. Also, the protein of the samples was significant only on WCE and EPE (p < .001). The results showed that an increase in the levels of independent variables resulted in an increase in the amount of moisture, ash, protein, Lactobacillus, and b* and a decrease in fat, syneresis, texture properties, coliform, and lightness. Evaluation of the overall acceptance showed that consumer acceptance increased with the increase in WCE, but it initially increased and then decreased with the increase in EPE and OME levels. Finally, the samples containing 1.5% WCE, 1% EPE, and 0.5% OME were chosen as the optimized ones.
Collapse
Affiliation(s)
| | - Rezvan Mousavi Nodushan
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Afshin Jafarpour
- Department of Food Science and Technology, Garmsar BranchIslamic Azad UniversitySemnanIran
| | - Maryam Moslehishad
- Department of Food Science and Technology, Safadasht BranchIslamic Azad UniversityTehranIran
| |
Collapse
|
19
|
Yolandani, Ma H, Li Y, Liu D, Zhou H, Liu X, Wan Y, Zhao X. Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight. ULTRASONICS SONOCHEMISTRY 2023; 95:106414. [PMID: 37098311 PMCID: PMC10149311 DOI: 10.1016/j.ultsonch.2023.106414] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/23/2023] [Accepted: 04/17/2023] [Indexed: 08/17/2023]
Abstract
The effects of power ultrasound (US) pretreatment on the preparation of soy protein isolate hydrolysate (SPIH) prepared at the same degree of hydrolysis (DH) of 12 % were measured. Cylindrical power ultrasound was modified into mono-frequency (20, 28, 35, 40, 50 kHz) ultrasonic cup coupled with an agitator to make it applicable for high density SPI (soy protein isolate) solutions (14 %, w/v). A comparative study of the alterations of the hydrolysates molecular weight, hydrophobics, antioxidants and functional properties change as well as their relation were explored. The results showed that under the same DH, ultrasound pretreatment decelerated the degradation of protein molecular mass and the decrease rate of the degradation lessened with the increase of ultrasonic frequency. Meanwhile, the pretreatments improved the hydrophobics and antioxidants properties of SPIH. Both surface hydrophobicity (H0) and relative hydrophobicity (RH) of the pretreated groups increased with the decrease of ultrasonic frequency. Lowest frequency (20 kHz) ultrasound pretreatment had the most improved emulsifying properties and water holding capacities, although decrease in the viscosity and solubility were found. Most of these alterations were correspondence toward the change in hydrophobics properties and molecular mass. In conclusion, the frequency selection of ultrasound pretreatment is essential for the alteration of SPIH functional qualities prepared at the same DH.
Collapse
Affiliation(s)
- Yolandani
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, People's Republic of China.
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Hongchang Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Xiaoshuang Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Yuming Wan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Xiaoxue Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| |
Collapse
|
20
|
Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
|
21
|
Chen H, Guo Z, Wang Z, Yang B, Chen X, Wen L, Yang Q, Kan J. Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein. ULTRASONICS SONOCHEMISTRY 2023; 94:106338. [PMID: 36827902 PMCID: PMC9982045 DOI: 10.1016/j.ultsonch.2023.106338] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/03/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
There is a burgeoning demand for modified plant-based proteins with desirable physicochemical and functional properties. The cereal Qingke is a promising alternative protein source, but its use has been limited by its imperfect functional characteristics. To investigate the effect of ultrasound treatment on Qingke protein, we applied single- (40 kHz), dual- (28/40 kHz), and tri- (28/40/50 kHz) frequency ultrasound on the isolated protein and measured subsequent physicochemical and structural changes. The results showed that the physicochemical properties of proteins were modified following ultrasound treatment, and many of these changes significantly increased with increasing frequency. Compared with the native Qingke protein (control), the solubility, foaming activity, stability, and water or oil holding capacity of tri-frequency ultrasound modified Qingke protein increased by 43.54%, 20.83%, 20.51%, 28.9%, and 45.2%, respectively. Furthermore, ultrasound treatment altered the secondary and tertiary structures of the protein resulting in more exposed chromophoric groups and inner hydrophobic groups, as well as reduced β-sheets and increasedrandom coils, relative to the control. Rheological and texture characterization indicated that the values of G' and G'', hardness, gumminess, and chewiness decreased after ultrasound treatment. This study could provide a theoretical basis for the application of multi-frequency ultrasonic technology for modification of Qingke protein to expand its potential use as an alternative protein source.
Collapse
Affiliation(s)
- Huijing Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Zehang Guo
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Bing Yang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei Province 071001, PR China
| | - Xuhui Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Leyan Wen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China.
| |
Collapse
|
22
|
Zhao YM, Li Y, Ma H, He R. Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates. ULTRASONICS SONOCHEMISTRY 2023; 94:106336. [PMID: 36809744 PMCID: PMC9969285 DOI: 10.1016/j.ultsonch.2023.106336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 06/18/2023]
Abstract
Electrospinning nanofibers (NFs) made from natural proteins have drawn increasing attention recently. Rapeseed meal is a by-product that rich in protein but not fully utilized due to poor properties. Therefore, modification of rapeseed protein isolates (RPI) is necessary to expand applications. In this study, pH shift alone or ultrasonic-assisted pH shift treatment was adopted, the solubility of RPI, along with the conductivity and viscosity of the electrospinning solution were detected. Moreover, the microstructure and functional characteristics of the electrospinning NFs, as well as the antibacterial activity of clove essential oil loaded-NFs were investigated. The tested parameters were remarkably improved after different treatments compared with the control, and synergistic effects were observed, especially under alkaline conditions. Hence, pH12.5 + US showed the maximum value of solubility, conductivity, and viscosity, which was more than 7-fold, 3-fold, and almost 1-fold higher than the control respectively. Additionally, SEM and AFM images showed a finer and smoother surface of NFs after treatments, and the finest diameter of 216.7 nm was obtained after pH12.5 + US treatment in comparison with 450.0 nm in control. FTIR spectroscopy of NFs demonstrated spatial structure changes of RPI, and improved thermal stability and mechanical strength of NFs were achieved after different treatments. Furthermore, an inhibition zone with a diameter of 22.8 mm was observed from the composite NFs. This study indicated the effectiveness of ultrasonic-assisted pH shift treatment on the physicochemical properties improvement and functional enhancement of NFs made from RPI, as well as the potential antibacterial application of the composite NFs in the future.
Collapse
Affiliation(s)
- Yi-Ming Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China
| | - Yihe Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; College of Grain Engineering, Food & Drug, Jiangsu Vocational College of Finance & Economics, 8 Meicheng East Road, Huaian, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China.
| |
Collapse
|
23
|
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.
Collapse
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
| |
Collapse
|
24
|
Zheng L, Regenstein JM, Wang Z, Zhang H, Zhou L. Reconstituted rice protein:The raw materials, techniques and challenges. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
|
25
|
Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods 2023; 12:foods12030484. [PMID: 36766012 PMCID: PMC9914575 DOI: 10.3390/foods12030484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
Collapse
|
26
|
Liu H, Sun HN, Zhang M, Mu TH, Mehmood Khan N. Production, identification and characterization of antioxidant peptides from potato protein by energy-divergent and gathered ultrasound assisted enzymatic hydrolysis. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
27
|
Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions. Int J Biol Macromol 2022; 222:121-131. [PMID: 36113597 DOI: 10.1016/j.ijbiomac.2022.09.066] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/18/2022] [Accepted: 09/07/2022] [Indexed: 11/23/2022]
Abstract
The effect of weakly charged insoluble karaya gum (KG) on zein colloidal nanoparticles (ZKGPs) for stabilizing Pickering emulsions was investigated. Due to weak surface charge, KG could cover the surface of zein particles by hydrogen bonds and weak electrostatic interactions. With the increase in coverage, the zeta potential of ZKGPs changed from positive to negative values close to zero and the average particle size tended to become larger. The closest neutral wettability (89.85°) was achieved when the zein/KG mass ratio was 1:1. The samples prepared with high oil volume fraction (φ = 0.5-0.75) and high particle concentration (1.0-1.3 %, w/v) formed emulsion gels easily and showed higher storage stability. CLSM images also confirmed that ZKGPs could be distributed in the continuous phase to enhance the emulsion network structure. Consequently, weakly charged ZKGPs reduced the emulsification energy barrier and increased the coverage and steric hindrance of particles at the oil/water interface. These findings provide new ideas for the development of stable Pickering emulsions for application in food textural modification as well as encapsulation and delivery of bioactive substances.
Collapse
|
28
|
Shi Q, Zou MY, Wang JH, Song MM, Xiong SQ, Liu Y. Ultrasonic effects on molecular weight degradation, physicochemical and rheological properties of pectin extracted from Premna microphylla Turcz. Int J Biol Macromol 2022; 221:1065-1076. [PMID: 36108745 DOI: 10.1016/j.ijbiomac.2022.09.082] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 08/29/2022] [Accepted: 09/08/2022] [Indexed: 11/24/2022]
Abstract
The high molecular weight and poor solubility of pectin extracted from Premna microphylla Turcz (PEP) limits its application. Therefore, in this paper, the degradation effects of PEP under ultrasound irradiation and the influences of ultrasonic on the PEP processing characteristics were investigated. The results indicated that the Mw of PEP decreased significantly with a narrow distribution after ultrasonic treatment. The degradation kinetics of PEP at different ultrasound intensities were sufficiently described by the 2nd-order kinetics eq. X-ray diffraction (XRD) and scanning electron microscopy (SEM) analysis suggested that ultrasonic treatment destroyed the ordered structure inside the PEP, resulting in a looser microscopic morphology. Compared with the control, the thermal stability of PEP was significantly boosted after ultrasonic treatment. Rheological analysis illustrated that the sonicated PEP presented lower apparent viscosities than the original PEP. While the elasticity and thermal reversibility of the degraded products was enhanced. Ultrasonic treatment prominently weakened its shear thinning fluid behavior and thixotropy, thus improved its processing quality. Therefore, desirable PEP can be prepared by ultrasonic irradiation. The results can provide a reference for the development and application of PEP.
Collapse
Affiliation(s)
- Qiang Shi
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ming-Yue Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jun-Hui Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Miao-Miao Song
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shan-Qiang Xiong
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yong Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| |
Collapse
|
29
|
Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions. Foods 2022; 11:foods11182817. [PMID: 36140961 PMCID: PMC9498016 DOI: 10.3390/foods11182817] [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: 08/30/2022] [Revised: 09/07/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022] Open
Abstract
The effects of high-intensity ultrasound treatment (0, 3, 6, 9 min) on physicochemical and structural characteristics of SC and the storage, thermal and freeze–thaw stability of SC O/W emulsions were investigated. The results showed that ultrasound treatment reduced the particle size of SC, although there were no obvious changes in zeta potential, profiles and weights. Ultrasound treatment improved surface hydrophobicity and fluorescence intensity of SC and changed ultraviolet–visible (UV–Vis) spectroscopy but had no influence on the secondary structure of SC. This indicates that ultrasounds might destroy the tertiary structure but leave most of the integral secondary structure. A scanning electron microscope (SEM) also showed that ultrasound-treated SC presented small aggregates and a loose structure. The physicochemical and structural changes of SC benefited the ability of protein adsorbing oil droplets and emulsion stability. Under stresses such as storage, thermal and freeze–thawing, the oil droplets of treated emulsions were still uniform and stable, especially at 6 min and 9 min. Overall, the high-intensity ultrasounds made the SC present small aggregates and a loose structure improving the SC O/W emulsions stability under storage, thermal and freeze–thawing environment and have great potential to stabilize the SC prepared O/W emulsions.
Collapse
|
30
|
Hong C, Zhu JQ, Zhao YM, Ma H. Effects of dual-frequency slit ultrasound on the enzymolysis of high-concentration hydrolyzed feather meal: Biological activities and structural characteristics of hydrolysates. ULTRASONICS SONOCHEMISTRY 2022; 89:106135. [PMID: 36041375 PMCID: PMC9440303 DOI: 10.1016/j.ultsonch.2022.106135] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 08/10/2022] [Accepted: 08/20/2022] [Indexed: 06/15/2023]
Abstract
Ultrasound-assisted enzymolysis has been applied to improve conventional enzymolysis, while there are rare reports on the application of ultrasound to high-concentration feather protein enzymolysis. Therefore, the feasibility of dual-frequency slit ultrasound (DFSU) for enzymolysis of high-concentration hydrolyzed feather meal (HFM), as well as the biological activities and structural characteristics of hydrolysates were investigated. The single-factor test was used to optimize the ultrasonic processing parameters: substrate concentration, frequency mode, intermittent ratio, power density, and time. The results showed that protein recovery rate and conversion rate increased by 6.08% and 18.63% under the optimal conditions (200 g/L, 28/80 kHz, 5:2 s/s, 600 W/L, and 3 h) compared with conventional enzymolysis, respectively. The macromolecular proteins in hydrolysates were converted into micromolecular peptides (< 500 Da) when treated by DFSU, and antioxidant activity and angiotensin-I-converting enzyme (ACE) inhibitory activity of hydrolysates were increased. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images illustrated the microstructure changes of feather protein particles in the ultrasound-assisted enzymatic hydrolysates of HFM (UEH), including more porous, smaller, and more uniform. Additionally, the conformation of protein molecules was significantly affected (P < 0.05), including the increase in free sulfhydryl (SH), the decrease in disulfide bond (SS) and surface hydrophobicity (H0). Fourier transform infrared (FTIR) spectra analysis further showed that the secondary structure of feather proteins was modified with a reduction in α-helix, β-turn, and β-sheet, while an increase in random coil content was observed. These results indicated that DFSU could be a promising method to enhance high-concentration HFM for preparing peptide-rich hydrolysates with high antioxidant activity and ACE inhibitory activity.
Collapse
Affiliation(s)
- Chen Hong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jia-Qi Zhu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yi-Ming Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
31
|
Sun Y, Chen H, Chen W, Zhong Q, shen Y, Zhang M. Effect of ultrasound on pH-shift to improve thermal stability of coconut milk by modifying physicochemical properties of coconut milk protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
32
|
Guo Y, Wu B, Guo X, Liu D, Qiu C, Ma H. Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms. Food Chem 2022; 384:132537. [DOI: 10.1016/j.foodchem.2022.132537] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/06/2022] [Accepted: 02/20/2022] [Indexed: 01/11/2023]
|
33
|
Chen X, Zhao H, Wang H, Xu P, Chen M, Xu Z, Wen L, Cui B, Yu B, Zhao H, Jiao Y, Cheng Y. Preparation of high-solubility rice protein using an ultrasound-assisted glycation reaction. Food Res Int 2022; 161:111737. [DOI: 10.1016/j.foodres.2022.111737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 07/09/2022] [Accepted: 07/21/2022] [Indexed: 11/29/2022]
|
34
|
Liu Y, Huang C, Wang J, Li Z, Xu Q, Chen L, Feng X, Ma M. Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
35
|
Mollakhalili-Meybodi N, Nejati R, Sayadi M, Nematollahi A. Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins. Food Sci Nutr 2022; 10:1725-1744. [PMID: 35702299 PMCID: PMC9179168 DOI: 10.1002/fsn3.2792] [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: 09/06/2021] [Revised: 01/09/2022] [Accepted: 02/09/2022] [Indexed: 11/13/2022] Open
Abstract
Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf‐life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins.
Collapse
Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.,Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Roghayeh Nejati
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Mehran Sayadi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| |
Collapse
|
36
|
Liu N, Lin P, Zhang K, Yao X, Li D, Yang L, Zhao M. Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
37
|
Estivi L, Brandolini A, Condezo-Hoyos L, Hidalgo A. Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals. ULTRASONICS SONOCHEMISTRY 2022; 86:106044. [PMID: 35605345 PMCID: PMC9126843 DOI: 10.1016/j.ultsonch.2022.106044] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 04/26/2022] [Accepted: 05/15/2022] [Indexed: 05/24/2023]
Abstract
Cereals (CE) and pseudocereals (PSCE) play a pivotal role in nourishing the human population. Low-frequency ultrasound (LFUS) modifies the structure of CE and PSCE macromolecules such as starch and proteins, often improving their technological, functional and bioactive properties. Hence, it is employed for enhancing the traditional processes utilized for the preparation of CE- and PSCE-based foods as well as for the upcycling of their by-products. We report recent advances in LFUS treatments for hydration, germination, extraction of bioactive compounds from by-products, and fortification of CEs and PSCE, including kinetic modelling and underlying action mechanisms. Meta-analyses of LFUS influence on compounds extraction and starch gelatinization are also presented. LFUS enhances hydration rate and time lag phase of CE and PSCE, essential for germination, extraction, fermentation and cooking. The germination is improved by increasing hydration, releasing promoters and eliminating inhibitors. Furthermore, LFUS boosts the extraction of phenolic compounds, polysaccharides and other food components; modifies starch structure, affecting pasting properties; causes partial denaturation of proteins, improving their interfacial properties and their peptides availability. Overall, LFUS has an outstanding potential to improve transformation processes and functionalities of CE and PSCE.
Collapse
Affiliation(s)
- Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), via Piacenza 29, Lodi 26900, Italy.
| | - Luis Condezo-Hoyos
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru; Instituto de Investigación de Bioquímica y Biología Molecular, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
| |
Collapse
|
38
|
Jhan F, Gani A, Noor N, Ahmad Malla B, Ashwar BA. Nano reduction coupled with encapsulation as a novel technique for utilising millet proteins as future foods. ULTRASONICS SONOCHEMISTRY 2022; 86:106006. [PMID: 35462135 PMCID: PMC9046439 DOI: 10.1016/j.ultsonch.2022.106006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/01/2022] [Accepted: 04/09/2022] [Indexed: 06/14/2023]
Abstract
Crocin (saffron bioactive) loaded protein nanoparticles were prepared from three underutilised cereal varieties viz., sorghum (SPCN), foxtail millet (FPCN) and pearl millet (PPCN) using ultrasonication technique. The particle size of crocin loaded protein complex was attained in the nano range with reduced polydispersity index and negative zeta potential. The encapsulation efficiency of crocin in protein nanoparticles was found to be 83.78% (FPCN), 78.74 % (SPCN) and 70.01% (PPCN). The topographical images of crocin loaded protein nano complex was revealed using field emission-scanning electron microscopy (FE-SEM). The attenuated total reflectance fourier transform infra-spectroscopy (ATR-FTIR) analysis showed the characteristic peaks of crocin at 956, 1700 and 3350 cm-1 in protein-crocin nanocomplex as a confirmatory test for nanoencapsulation. The antimicrobial activity of crocin loaded protein nanocomplex against three strains (Escherichia coli, Staphylococcus aureus and Fusarium oxysporium) were also evaluated. In vitro release studies showed higher content of crocin released in simulated intestinal conditions ensuring its controlled release at target site. Bioactivity (anti-cancerous and anti-hypertensive) of crocin upon in-vitro digestion were well retained indicating that protein nanoparticles can act as an effective wall material. Our results suggest that protein nanoparticles prepared in this study can act as an effective oral delivery vehicle for crocin that could be used for development of functional foods.
Collapse
Affiliation(s)
- Faiza Jhan
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
| | - Nairah Noor
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bashir Ahmad Malla
- Department of Biochemistry, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| |
Collapse
|
39
|
Liu D, Chen M, Zhu J, Tian W, Guo Y, Ma H. A Two-Stage Enzymolysis Method and Its Application in Exerting Antioxidant Activity of Walnut Protein. Front Nutr 2022; 9:889434. [PMID: 35495928 PMCID: PMC9046995 DOI: 10.3389/fnut.2022.889434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 03/16/2022] [Indexed: 01/19/2023] Open
Abstract
Traditional enzymolysis method for producing bioactive peptides does not consider the utilization of digestive enzymes in the human gastrointestinal tract, leading to the possibility of excessive hydrolysis and higher production cost. Therefore, a two-stage enzymolysis method was established in this study based on in vitro limited enzymolysis and gastrointestinal digestion, and applied it to the research of walnut protein (WP) in exerting antioxidant activity. Results showed that WP could be well-digested by pepsin and pancreatin. WP with limited enzymolysis degree of 0% could achieve high antioxidant activity after the simulated gastrointestinal digestion, and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power were 66.53% and 8.55 μmoL TE/mL, respectively. In vivo experimental results also exhibited that both WP and WP hydrolysate (WPH) could alleviate the oxidative damage induced by D-galactose in SD rats to some extent. Considering the digestive function of human body, in vitro limited enzymolysis, in vitro simulated gastrointestinal digestion and in vivo validation are necessary processes for the production of bioactive peptides.
Collapse
Affiliation(s)
- Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Min Chen
- Laboratory Animal Research Center, Jiangsu University, Zhenjiang, China
| | - Junsong Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Weijie Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
- *Correspondence: Haile Ma
| |
Collapse
|
40
|
Functional modification of grain proteins by dual approaches: Current progress, challenges, and future perspectives. Colloids Surf B Biointerfaces 2022; 211:112306. [PMID: 34998177 DOI: 10.1016/j.colsurfb.2021.112306] [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: 10/20/2021] [Revised: 12/12/2021] [Accepted: 12/21/2021] [Indexed: 11/24/2022]
Abstract
Protein modification is a practical strategy to enhance the functional characteristics of proteins and broaden their commercial applications. Various chemical (e.g., pH-shifting, deamidation, succinylation), physical (e.g., sonication, high-speed shearing), or biological (e.g., microbial transglutaminase cross-linking, enzymatic hydrolysis) modification methods have frequently been employed to improve the functionality of native grain proteins. However, progress in intensification has led to the emergence of advanced methodologies, which involve the combination of modification techniques, generally known as "Dual Modification". This paper aims to comprehensively review the most recent researches focusing on the effects of dual modification on the functionality of grain proteins. Particular emphasis is given to elucidate the impact of this technique on physicochemical and structural properties. Furthermore, existing challenges and limitations associated with the utilization of this approach are highlighted, and prospects are proposed.
Collapse
|
41
|
Tchuenbou-Magaia FL, Tolve R, Anyadike U, Giarola M, Favati F. Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC8853056 DOI: 10.1007/s11694-022-01340-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
AbstractThere is a growing interest in co-encapsulating multiple species to harness potential synergy between them, enhance their stability and efficacy in various products. The aim of this work was to co-encapsulate vitamin D3 and rutin inside chitosan-zein microparticles using a simple and easily scalable process for food fortification. This was achieved via anti-solvent precipitation coupled with spray-drying. Free-flowing powders of spherical microparticles with wrinkled surface and particle size < 10 μm were obtained. The encapsulation efficiency was 75% for vitamin D3 and 44% for rutin and this could be attributed to their different molecular size and affinity to the aqueous phase. The physicochemical properties were characterized by X-Ray powder diffraction and Fourier transform infrared spectroscopy. The two crystalline bioactive compounds were present in the microparticles in amorphous form, which would allow for better bioavailability when compared to non-encapsulated crystalline solid. Therefore, the obtained microparticles would be suitable for use as food ingredient for vitamin D3 fortification, with the co-encapsulated rutin acting as stability and activity enhancer.
Collapse
|
42
|
Quaisie J, Ma H, Guo Y, Tuly JA, Igbokwe CJ, Ekumah JN, Akpabli-Tsigbe NDK, Yanhua D, Liu D. Highly stable, antihypertensive, and antioxidative peptide production from Apostichopus japonicus by integrated enzymatic membrane reactor and nanofilter-purification mechanism. Food Funct 2022; 13:2306-2322. [PMID: 35142318 DOI: 10.1039/d1fo02779d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Enzymatic hydrolysis-offline and membrane separation (EH-offline MS), enzymatic membrane reactor (EMR) (various operational modes), and conjoined nanofilter-purification (desalination) were used to produce highly stable antihypertensive and antioxidative peptides from ultrasonic-slurry viscosity reduced sea cucumber (A. japonicus) protein. The adoption of the optimum batch parameters by EMR-gradient diafiltration feeding (GDF), water feeding, and substrate feeding ensured a significant (p < 0.05) enhancement in protein conversion degree (PCD) by 60.39, 46.69, and 23.33%, respectively, over the conventional EH-offline MS. Also, the antihypertensive activity (ACE-inhibitory potency) of the peptides produced was in the order EMR-GDF > substrate feeding > water feeding > batch process > EH-offline MS. The EMR-GDF and nanofilter-purification produced highly digestible peptides with ACE-inhibition activities of 79.44% and 77.57% for gastric and gastrointestinal digests, respectively. Peptides with molecular weights of 1000-500 Da and 500 Da significantly contributed to the antihypertensive potency of desalinated peptides. In vitro simulated peptides showed a significant increase in the hydroxyl radical scavenging activity for gastric (77.27%) and gastrointestinal (85.32%) digests. The antioxidative stability of the produced peptides was least affected by high-temperature storage. The high arginine (Arg) and hydrophobic amino acid (HAA) content of the peptides resulted in their improved digestibility. Therefore, conjoined EMR-GDF and nanofilter-purification in the production of highly stable desalinated bioactive peptides for industrial applications could be a viable alternative.
Collapse
Affiliation(s)
- Janet Quaisie
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. .,Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| | - Jamila Akter Tuly
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| | - Chidimma Juliet Igbokwe
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. .,Department of food science and technology, University of Nigeria Nsukka, Enugu State, Nigeria
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| | | | - Ding Yanhua
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| |
Collapse
|
43
|
Du H, Zhang J, Wang S, Manyande A, Wang J. Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112952] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
44
|
Xu B, Feng M, Tiliwa ES, Yan W, Wei B, Zhou C, Ma H, Wang B, Chang L. Multi-frequency power ultrasound green extraction of polyphenols from Pingyin rose: Optimization using the response surface methodology and exploration of the underlying mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113037] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
45
|
Fadimu GJ, Farahnaky A, Gill H, Truong T. Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15549] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gbemisola J. Fadimu
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Asgar Farahnaky
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Harsharn Gill
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Tuyen Truong
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| |
Collapse
|
46
|
YAO G, GUO Y, CHENG T, WANG Z, LI B, XIA C, JIANG J, ZHANG Y, GUO Z, ZHAO H. Effect of γ-irradiation on the physicochemical and functional properties of rice protein. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Gang YAO
- Heilongjiang Institute of Atomic Energy, China
| | - Yanan GUO
- Northeast Agricultural University, China
| | - Tianfu CHENG
- Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China
| | - Zhongjiang WANG
- Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China
| | - Bing LI
- Harbin Engineering University, China
| | | | | | - Yubao ZHANG
- Heilongjiang Institute of Atomic Energy, China
| | | | - Hongtao ZHAO
- Heilongjiang Institute of Atomic Energy, China; Harbin Engineering University, China
| |
Collapse
|
47
|
Ding Y, Wang Y, Qu W, Ren X, Lu F, Tian W, Quaisie J, Azam SR, Ma H. Effect of innovative ultrasonic frequency excitation modes on rice protein: Enzymolysis and structure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112435] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
48
|
Liu Y, Liang Q, Liu X, Raza H, Ma H, Ren X. Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112331] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
49
|
Lin Z, Liu L, Qin W, Wang A, Nie M, Xi H, Chen Z, He Y, Wang F, Tong L. Changes in the quality and
in vitro
digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15483] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zexue Lin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Lu Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Wanyu Qin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Aixia Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Mengzi Nie
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Huihan Xi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Zhiying Chen
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Yue He
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| |
Collapse
|
50
|
Cheng J, Cui L. Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film. ULTRASONICS SONOCHEMISTRY 2021; 80:105809. [PMID: 34715473 PMCID: PMC8556654 DOI: 10.1016/j.ultsonch.2021.105809] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 05/15/2023]
Abstract
Pea protein is a promising alternative to animal-based protein and the interest in its application in food industry has been rapidly growing. In this study, pea protein isolates (PPI) were used to form protein-based edible films and the effect of ultrasound treatment on the structure of PPI and the structural, optical, mechanical and physicochemical properties of PPI-films were investigated. Ultrasound induced unfolding of PPI and exposed interior hydrophobic groups to protein surface while both PPI dissociation and formation of large aggregates were observed, as confirmed by measuring intrinsic emission fluorescence, surface hydrophobicity, surface charge, and particle size distribution and polydispersity index, respectively. FE-SEM showed that ultrasound decreased the cracks and protein aggregates at the surface of PPI-film. The film structure was also investigated by FTIR, which showed peak shift in amide I and II region and noticeable difference of protein secondary structure as affected by ultrasound. As a result of such structural changes caused by ultrasound, the properties of PPI-films were improved. Results showed that ultrasound greatly improved the film transparency, significantly increased film tensile strength but not elongation at break, and decreased moisture content and water vapor permeability of the film. This study provided structural data as evidence for utilizing ultrasound technique to develop PPI-films with improved optical, mechanical and water barrier properties.
Collapse
Affiliation(s)
- Jingjing Cheng
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Leqi Cui
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
| |
Collapse
|