1
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Van den Wouwer B, Brijs K, Wouters AGB, Raes K. The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings. Food Chem 2024; 455:139877. [PMID: 38824726 DOI: 10.1016/j.foodchem.2024.139877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/09/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
High-intensity ultrasonication is an emerging technology for plant protein isolation and modification. In this study, the potential of temperature-controlled ultrasonication to enhance the recovery of functional proteins from potato trimmings was assessed. Different ultrasound energy levels [2000-40,000 J/g fresh weight (FW)] were applied during protein extraction at pH 9.0. True protein yields after ultrasonication significantly increased (up to 91%) compared to conventional extraction (33%). Microstructural analysis of the extraction residues showed more disrupted cells as ultrasonication time increased. Ultrasound treatments (10,000 and 20,000 J/g FW) increased the protein yield without affecting the foaming and air-water interfacial properties of protein isolates obtained after isoelectric precipitation (pH 4.0). However, proteins obtained after extended ultrasonication (40,000 J/g FW) had significantly slower early-stage adsorption kinetics. This was attributed to ultrasound-induced aggregation of the protease inhibitor fraction. In conclusion, ultrasonication shows potential to help overcome some challenges associated with plant protein extraction.
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Affiliation(s)
- Ben Van den Wouwer
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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2
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Kong Y, Wu Z, Li Y, Kang Z, Wang L, Xie F, Yu D. Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics. Food Chem 2024; 445:138795. [PMID: 38382257 DOI: 10.1016/j.foodchem.2024.138795] [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: 10/24/2023] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/23/2024]
Abstract
The beany flavor of soy protein isolate (SPI) creates barriers to their application in food processing. This study investigated the effect of ultrasonic-thermal synergistic treatments, combined with vacuum degassing, on the removal of volatile compounds from SPI. The results revealed that ultrasonic-thermal synergistic treatments altered protein secondary structure and increased fluorescence intensity and surface hydrophobicity, which affected the flavor-binding ability of protein, resulting in reduced electronic nose sensor response values. At synergistic treatment (350 W, 120 ℃ and 150 s), the content of hexanal, (E)-2-hexenal, and 1-octen-3-ol reduced by 70.60 %, 95.60 % and 61.23 %. (E)-2-nonenal and 2-pentylfuran were not detected. Chemometric analysis indicated significant flavor differences between control and treated SPI. Furthermore, α-helix, β-sheet, β-turn, and surface hydrophobicity highly correlated with volatile compounds through correlation analysis, indicating that altered protein structure affected interactions with volatile compounds. The study reduced beany flavor and further expanded the range of applications of plant protein in food industry.
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Affiliation(s)
- Yue Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zenan Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanhui Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zimeng Kang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lu Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Dianyu Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Jadhav HB, Choudhary P, Annapure U, Ramniwas S, Mugabi R, Ahmad Nayik G. The role of sonication in developing synbiotic Beverages: A review. ULTRASONICS SONOCHEMISTRY 2024; 107:106941. [PMID: 38861817 PMCID: PMC11209632 DOI: 10.1016/j.ultsonch.2024.106941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/25/2024] [Accepted: 06/03/2024] [Indexed: 06/13/2024]
Abstract
Synbiotics are a combination of probiotic cells and prebiotic components and this harmonious association has numerous health benefits. Conventional processing technologies use high temperatures for processing which reduces the viability and the final quality of synbiotic beverages. Sonication is a rapidly growing technology in the food processing sector and can be employed for the formulation of synbiotic beverages with improved functionalities. The cavitation events generated during the sonication result in beneficial effects like increased viability of probiotic cells, enhanced bifidogenic characteristics of prebiotic components, less processing time, and high-quality products. The sonication process does not affect the sensory attributes of synbiotic beverages however, it alters the structure of prebiotics thus increasing the access by the probiotics. These positive effects are solely dependent on the type of ultrasound process and the ultrasound operating parameters. The review aims to provide information on the technological aspects of ultrasound, a brief about synbiotics, details on the ultrasound process used for the formulation of synbiotics, the influence of ultrasound operating parameters, and a focus on the research gap.
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Affiliation(s)
- Harsh B Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India; PIHM, Unit UMET, INRAE, 369 Rue Jules Guesde 59650, Villeneuve d'Ascq -59650, France.
| | - Pintu Choudhary
- Department of Food Technology, CBL Government Polytechnic, Bhiwani, Haryana, India.
| | - Uday Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College, Shopian 192303, J&K, India.
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4
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Wang Y, Zhao J, Jiang L, Zhang L, Raghavan V, Wang J. A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies. Compr Rev Food Sci Food Saf 2024; 23:e13371. [PMID: 38853463 DOI: 10.1111/1541-4337.13371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 04/18/2024] [Accepted: 05/04/2024] [Indexed: 06/11/2024]
Abstract
Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant-based foods, cultured meat, fermented foods, and microalgae-based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme-linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.
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Affiliation(s)
- Yuxin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Jinlong Zhao
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lan Jiang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lili Zhang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
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5
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Sarkar A. Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. Annu Rev Food Sci Technol 2024; 15:103-123. [PMID: 38316152 DOI: 10.1146/annurev-food-072023-034510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors. This review presents the current understanding of astringency and oral friction of plant-based foods. It focuses on plant proteins and their application in plant-based meat and dairy analogs. In addition, the latest advances in the quantitative characterization of astringency using tribology, electrochemistry, and cellular tools are covered. Finally, we examine factors influencing astringency and propose easy-to-implement colloidal strategies that may mitigate astringency issues, thereby underpinning the design of the next generation of sustainable and pleasurable plant-based foods.
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Affiliation(s)
- Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom;
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6
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Zheng L, San Y, Xing Y, Regenstein JM. Rice proteins: A review of their extraction, modification techniques and applications. Int J Biol Macromol 2024; 268:131705. [PMID: 38643916 DOI: 10.1016/j.ijbiomac.2024.131705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 04/09/2024] [Accepted: 04/18/2024] [Indexed: 04/23/2024]
Abstract
Rice protein is highly nutritious and easy to digest and absorb. Its hydrolyzed peptides have significant effects on lowering blood pressure and cholesterol. First, a detailed and comprehensive explanation of rice protein extraction methods was given, and it was found that the combination of enzymatic and physical methods could improve the extraction rate of rice protein, but it was only suitable for laboratory studies. Second, the methods for improving the functional properties of rice protein were introduced, including physical modification, chemical modification, and enzymatic modification. Enzymatic modification of the solubility of rice protein to improve its functional properties has certain limitations due to the low degree of hydrolysis, the long time required, the low utilization of the enzyme, and the possible undesirable taste of the product. Finally, the development and utilization of rice protein was summarized and the future research direction was suggested. This paper lists the advantages and disadvantages of various extraction techniques, points out the shortcomings of existing extraction techniques, aims to fill the gap in the field of rice protein extraction, and then provides a possible improvement method for the extraction and development of rice protein in the future.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Guoru Biotechnology Ltd., Harbin, Heilongjiang 150036, China.
| | - Yue San
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuejiao Xing
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
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7
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Zhu H, Wang L, Li X, Shi J, Scanlon M, Xue S, Nosworthy M, Vafaei N. Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics. Foods 2024; 13:1357. [PMID: 38731728 PMCID: PMC11083811 DOI: 10.3390/foods13091357] [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: 03/31/2024] [Revised: 04/16/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost attention is directed towards summarizing the characteristics of canola seed and canola seed protein. Afterwards, points of discussion related to pretreatment include an introduction to pulsed electric field treatment (PEF), microwave treatment (MC), and ultrasound treatment (UL). Then, the extraction method is illustrated, including alkaline extraction, isoelectric precipitation, acid precipitation, micellization (salt extraction), and dry fractionation and tribo-electrostatic separation. Finally, the structural complexity, physicochemical properties, and functional capabilities of rapeseed seeds, as well as the profound impact of various applications of rapeseed proteins, are elaborated. Through a narrative review of recent research findings, this paper aims to enhance a comprehensive understanding of the potential of canola seed protein as a valuable nutritional supplement, highlighting the pivotal role played by various extraction methods. Additionally, it sheds light on the broad spectrum of applications where canola protein demonstrates its versatility and indispensability as a resource.
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Affiliation(s)
- Huipeng Zhu
- Nano-Biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China (L.W.)
| | - Lu Wang
- Nano-Biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China (L.W.)
| | - Xiaoyu Li
- Nano-Biotechnology Key Laboratory of Hebei Province, Skate Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China (L.W.)
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada; (S.X.)
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada; (S.X.)
| | - Martin Scanlon
- Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Sophia Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada; (S.X.)
| | - Matthew Nosworthy
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada; (S.X.)
| | - Nazanin Vafaei
- Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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8
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Mirón-Mérida VA, Soria-Hernández C, Richards-Chávez A, Ochoa-García JC, Rodríguez-López JL, Chuck-Hernández C. The Effect of Ultrasound on the Extraction and Functionality of Proteins from Duckweed ( Lemna minor). Molecules 2024; 29:1122. [PMID: 38474634 DOI: 10.3390/molecules29051122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/17/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
The inclusion of protein in the regular human diet is important for the prevention of several chronic diseases. In the search for novel alternative protein sources, plant-based proteins are widely explored from a sustainable and ecological point of view. Duckweed (Lemna minor), also known as water lentil, is an aquatic plant with potential applications for human consumption due to its protein content and carbohydrate contents. Among all the conventional and novel protein extraction methods, the utilization of ultrasound has attracted the attention of scientists because of its effects on improving protein extraction and its functionalities. In this work, a Box-Behnken experimental design was proposed to optimize the alkaline extraction of protein from duckweed. In addition, an exploration of the effects of ultrasound on the morphological, structural, and functional properties of the extracted protein was also addressed. The optimal extraction parameters were a pH of 11.5 and an ultrasound amplitude and processing time of 60% and 20 min, respectively. These process conditions doubled the protein content extracted in comparison to the value from the initial duckweed sample. Furthermore, the application of ultrasound during the extraction of protein generated changes in the FTIR spectra, color, and structure of the duckweed protein, which resulted in improvements in its solubility, emulsifying properties, and foaming capacity.
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Affiliation(s)
- Vicente Antonio Mirón-Mérida
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Cintya Soria-Hernández
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Alejandro Richards-Chávez
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Juan Carlos Ochoa-García
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Jorge Luis Rodríguez-López
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Cristina Chuck-Hernández
- Instituto para la Investigación en Obesidad, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Sur Tecnológico, Monterrey 64849, Mexico
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9
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Hernández-Martínez JA, Zepeda-Bastida A, Morales-Rodríguez I, Fernández-Luqueño F, Campos-Montiel R, Hereira-Pacheco SE, Medina-Pérez G. Potential Antidiabetic Activity of Apis mellifera Propolis Extraction Obtained with Ultrasound. Foods 2024; 13:348. [PMID: 38275714 PMCID: PMC10815508 DOI: 10.3390/foods13020348] [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: 11/10/2023] [Revised: 01/19/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Recent studies have linked phenolic compounds to the inhibition of digestive enzymes. Propolis extract is consumed or applied as a traditional treatment for some diseases. More than 500 chemical compounds have been identified in propolis composition worldwide. This research aimed to determine Mexican propolis extracts' total phenolic content, total flavonoid content, antioxidant activity, and digestive enzyme inhibitory activity (ɑ-amylase and ɑ-glucosidase). In vitro assays measured the possible effect on bioactive compounds after digestion. Four samples of propolis from different regions of the state of Oaxaca (Mexico) were tested (Eloxochitlán (PE), Teotitlán (PT), San Pedro (PSP), and San Jerónimo (PSJ)). Ethanol extractions were performed using ultrasound. The extract with the highest phenolic content was PE with 15,362.4 ± 225 mg GAE/100 g. Regarding the flavonoid content, the highest amount was found in PT with 8084.6 ± 19 mg QE/100 g. ABTS•+ and DPPH• radicals were evaluated. The extract with the best inhibition concentration was PE with 33,307.1 ± 567 mg ET/100 g. After simulated digestion, phenolics, flavonoids, and antioxidant activity decreased by 96%. In contrast, antidiabetic activity, quantified as inhibition of ɑ-amylase and ɑ-glucosidase, showed a mean decrease in enzyme activity of approximately 50% after the intestinal phase. Therefore, it is concluded that propolis extracts could be a natural alternative for treating diabetes, and it would be necessary to develop a protective mechanism to incorporate them into foods.
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Affiliation(s)
- Javier A. Hernández-Martínez
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Armando Zepeda-Bastida
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Irma Morales-Rodríguez
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Fabián Fernández-Luqueño
- Sustainability of Natural Resources and Energy Program, Cinvestav-Saltillo, Ramos Arizpe 25900, Coahuila, Mexico;
| | - Rafael Campos-Montiel
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Stephanie E. Hereira-Pacheco
- Laboratorio de Interacciones Bióticas, Centro de Investigación en Ciencias Biológicas, Universidad Autónoma de Tlaxcala, Km 10.5 de la carretera San Martín Texmelucan, San Felipe Ixtacuixtla, Villa Mariano Matamoros 90120, Tlaxcala, Mexico;
| | - Gabriela Medina-Pérez
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
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10
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Zhang W, Boateng ID, Xu J. How does ultrasound-assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties. Compr Rev Food Sci Food Saf 2024; 23:e13261. [PMID: 38284575 DOI: 10.1111/1541-4337.13261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 09/25/2023] [Accepted: 10/14/2023] [Indexed: 01/30/2024]
Abstract
Proteins are essential to human health with enormous food applications. Despite their advantages, plant and animal proteins often exhibit limited molecular flexibility and poor solubility due to hydrogen bonds, hydrophobic interactions, and ionic interactions within their molecular structures. Thus, there is an urgent need to modify the rigid structure of proteins to enhance their stability and functional properties. Ultrasound-assisted ionic liquid (UA-IL) treatment for developing compound modification and producing proteins with excellent functional properties has received interest. However, no review specifically addresses the interactions between UA-ILs and proteins. Hence, this review focused on recent research advancements concerning the effects and potential reaction mechanisms of UA-ILs on the physicochemical properties (including particle size; primary, secondary, and tertiary structure; and surface morphology) as well as the functionality (such as solubility, emulsifying properties, and foaming ability) of proteins. Moreover, the safety evaluation of modified proteins was also discussed from various perspectives, such as acute and chronic toxicity, genotoxicity, cytotoxicity, and environmental and microbial toxicity. This review demonstrated that UA-IL treatment-induced protein structural changes significantly impact the functional characteristics of proteins. This treatment approach efficiently promotes protein structure stretching and spatial rearrangement through cavitation, thermal effects, and ionic interactions. As a result, the functional properties of modified proteins exhibited an obvious enhancement, thereby bringing more opportunities to utilize modified protein products in the food industry. Potential future directions for protein modification using UA-ILs were also proposed.
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Affiliation(s)
- Wenxue Zhang
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | | | - Jinsheng Xu
- Hubei Key Laboratory of Agricultural Bioinformatics, College of Informatics, Huazhong Agricultural University, Wuhan, China
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11
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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12
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Wang Z, Sun F. Effects of Processing Technology on Protein Separation, Quality, and Functional Characteristics. Foods 2023; 12:3841. [PMID: 37893735 PMCID: PMC10606901 DOI: 10.3390/foods12203841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/19/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Proteins provide the material foundation of all life activities and play an important role in the physiological and biochemical metabolism of the human body [...].
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Affiliation(s)
- Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
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13
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Azman AT, Mohd Isa NS, Mohd Zin Z, Abdullah MAA, Aidat O, Zainol MK. Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods. Prev Nutr Food Sci 2023; 28:209-223. [PMID: 37842256 PMCID: PMC10567599 DOI: 10.3746/pnf.2023.28.3.209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/26/2023] [Accepted: 07/07/2023] [Indexed: 10/17/2023] Open
Abstract
Proteins play a vital role in human development, growth, and overall health. Traditionally, animal-derived proteins were considered the primary source of dietary protein. However, in recent years, there has been a remarkable shift in dietary consumption patterns, with a growing preference for plant-based protein sources. This shift has resulted in a significant increase in the production of plant proteins in the food sector. Consequently, there has been a surge in research exploring various plant sources, particularly wild, and underutilized legumes such as Canavalia, Psophocarpus, Cajanus, Lablab, Phaseolus, and Vigna, due to their exceptional nutraceutical value. This review presents the latest insights into innovative approaches used to extract proteins from underutilized legumes. Furthermore, it highlights the purification of protein hydrolysate using Fast Protein Liquid Chromatography. This review also covers the characterization of purified peptides, including their molecular weight, amino acid composition, and the creation of three-dimensional models based on amino acid sequences. The potential of underutilized legume protein hydrolysates as functional ingredients in the food industry is a key focus of this review. By incorporating these protein sources into food production, we can foster sustainable and healthy practices while minimizing environmental impact. The investigation of underutilized legumes offers exciting possibilities for future research and development in this area, further enhancing the utilization of plant-based protein sources.
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Affiliation(s)
- Ain Tasnim Azman
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Nur Suaidah Mohd Isa
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Zamzahaila Mohd Zin
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Mohd Aidil Adhha Abdullah
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Omaima Aidat
- Laboratory of Food Technology and Nutrition, Abdelhamid Ibn Badis University, Mostaganem 27000, Algeria
| | - Mohamad Khairi Zainol
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
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14
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Song H, Zhong M, Sun Y, Yue Q, Qi B. Ultrasound-assisted alkali removal of proteins from wastewater generated during oil bodies extraction. ULTRASONICS SONOCHEMISTRY 2023; 96:106436. [PMID: 37172539 DOI: 10.1016/j.ultsonch.2023.106436] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 04/24/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
In this study, an ultrasonic-assisted alkaline method was used to remove proteins from wastewater generated during oil-body extraction, and the effects of different ultrasonic power settings (0, 150, 300, and 450 W) on protein recovery were investigated. The recoveries of the ultrasonically treated samples were higher than those of the samples without ultrasonic treatment, and the protein recoveries increased with increasing power, with a protein recovery of 50.10 % ± 0.19 % when the ultrasonic power was 450 W. Amino acid analysis showed that the amino acids comprising the recovered samples were consistent, regardless of the ultrasonic power used, but significant differences in the contents of amino acids were observed. No significant changes were observed in the protein electrophoretic profile using dodecyl polyacrylamide gel, indicating that sonication did not change the primary structures of the recovered samples. Fourier transform infrared and fluorescence spectroscopy revealed that the molecular structures of the samples changed after sonication, and the fluorescence intensity increased gradually with increasing sonication power. The contents of α-helices and random coils obtained at an ultrasonic power of 450 W decreased to 13.44 % and 14.31 %, respectively, whereas the β-sheet content generally increased. The denaturation temperatures of the proteins were determined using differential scanning calorimetry, and ultrasound treatment reduced the denaturation temperatures of the samples, which was associated with the structural and conformational changes caused by their chemical bonding. The solubility of the recovered protein increased with increasing ultrasound power, and a high solubility was essential in good emulsification. The emulsification of the samples was improved well. In conclusion, ultrasound treatment changed the structure and thus improved the functional properties of the protein.
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Affiliation(s)
- Hanyu Song
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qiang Yue
- Heilongjiang Open University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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15
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Kim W, Wang Y, Ye Q, Yao Y, Selomulya C. Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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16
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Hemp seed protein and chlorogenic acid complex: Effect of ultrasound modification on its structure and functional properties. Int J Biol Macromol 2023; 233:123521. [PMID: 36739056 DOI: 10.1016/j.ijbiomac.2023.123521] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/28/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
In this study, the effects of ultrasound and chlorogenic acid (CA) on the structural and functional properties of hemp seed protein (HSP) was investigated. Compared with natural HSP, the UV-vis spectra intensity of ultrasound-treated HSP (UHSP) and UHSP-CA increased, the fluorescence spectra intensity decreased with a red shift in the maximum intensity peak. The results showed that ultrasound modification and complexation with CA unfolded the structure of HSP exposing its internal groups. Fluorescence quenching analysis showed that the best binding between UHSP and CA (binding constant 2.94 × 102 L/mol) was achieved at 450 W for 15 min of ultrasound treatment. In addition, the same ultrasound conditions minimized the particle size and surface roughness of UHSP and UHSP-CA. The solubility of UHSP and UHSP-CA increased by 23.3 and 38.7 %, the emulsifying activity index increased by 16.9 and 16.2 %, and the emulsion stability index increased by 20.9 and 20.8 %, respectively. These results indicated that appropriate ultrasound treatment and complexation with CA can significantly modify the structural and functional properties of HSP, improving its application value in the food field.
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17
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Suárez-Jacobo Á, Díaz Pacheco A, Bonales-Alatorre E, Castillo-Herrera GA, García-Fajardo JA. Cannabis Extraction Technologies: Impact of Research and Value Addition in Latin America. Molecules 2023; 28:molecules28072895. [PMID: 37049659 PMCID: PMC10095677 DOI: 10.3390/molecules28072895] [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: 02/10/2023] [Revised: 03/10/2023] [Accepted: 03/16/2023] [Indexed: 04/14/2023] Open
Abstract
The Cannabis genus of plants has been widely used in different cultures for various purposes. It is separated into three main species: sativa, indica, and ruderalis. In ancient practices, the plant was used as a multipurpose crop and valued for its fiber, food, and medicinal uses. Since methodologies for the extraction, processing, and identification of components have become available, medical, and food applications have been increasing, allowing potential development in the pharmaceutical and healthy functional food industries. Although the growing legalization and adoption of cannabis for the treatment of diseases are key factors pushing the growth of its market, the biggest challenge is to obtain higher-quality products in a time- and cost-effective fashion, making the process of extraction and separation an essential step. Latin American countries exhibit great knowledge of extraction technologies; nevertheless, it is still necessary to verify whether production costs are economically profitable. In addition, there has been an increase in commercial cannabis products that may or may not be allowed, with or without quality fact sheets, which can pose health risks. Hence, legalization is mandatory and urgent for the rest of Latin American countries. In this article, the phytochemical compounds (cannabinoids, terpenes, and phenolic compounds), the current status of legalization, extraction techniques, and research advances in cannabis in Latin America are reviewed.
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Affiliation(s)
- Ángela Suárez-Jacobo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan 45019, Mexico
| | - Adrián Díaz Pacheco
- Unidad Profesional Interdisciplinaria de Ingeniería Campus Tlaxcala del Instituto Politécnico Nacional, Tlaxcala 90000, Mexico
| | - Edgar Bonales-Alatorre
- Centro Universitario de Investigaciones Biomédicas, Universidad de Colima, Colima 28045, Mexico
| | - Gustavo Adolfo Castillo-Herrera
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan 45019, Mexico
| | - Jorge Alberto García-Fajardo
- Subsede Noreste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Parque de Investigación e Innovación Tecnológica, Apodaca 66628, Mexico
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18
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Ermis E, Tekiner IH, Lee CC, Ucak S, Yetim H. An overview of protein powders and their use in food formulations. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Ertan Ermis
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Ismail Hakki Tekiner
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
- Department of Industrial Biotechnology Ansbach University of Applied Sciences Ansbach Germany
| | - Chi Ching Lee
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Sumeyye Ucak
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Hasan Yetim
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
- Halal Food R&D Center of Excellence Istanbul Sabahattin Zaim University Istanbul Turkey
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19
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Wang Y, Liu J, Zhang Z, Meng X, Yang T, Shi W, He R, Ma H. Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics. Foods 2023; 12:foods12050971. [PMID: 36900488 PMCID: PMC10000784 DOI: 10.3390/foods12050971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023] Open
Abstract
BACKGROUND It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently attracted the scientific community's interest due to the increasing demands for physical wellbeing and animal health. However, the nutritional and technological enhancements of CPs are needed to ameliorate their functional and structural properties. Ultrasonic technology is an emerging nonthermal method to change the functionality and conformational characteristics of CPs. Scope and approach: This article briefly discusses the effects of ultrasonication on the characteristics of CPs. The effects of ultrasonication on the solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties are summarized. CONCLUSIONS The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry.
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Affiliation(s)
- Yang Wang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jiarui Liu
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Zhaoli Zhang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Correspondence: (Z.Z.); (R.H.); Tel.: +86-(511)-8878-0174 (R.H.)
| | - Xiangren Meng
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Tingxuan Yang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Wangbin Shi
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (Z.Z.); (R.H.); Tel.: +86-(511)-8878-0174 (R.H.)
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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20
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The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI). Foods 2023; 12:foods12020348. [PMID: 36673438 PMCID: PMC9858475 DOI: 10.3390/foods12020348] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products.
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21
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Kim MJ, Shin WS. Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication. ULTRASONICS SONOCHEMISTRY 2022; 91:106220. [PMID: 36395626 PMCID: PMC9672435 DOI: 10.1016/j.ultsonch.2022.106220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/13/2022] [Accepted: 11/02/2022] [Indexed: 06/06/2023]
Abstract
Plant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure via ultrasonication. PBSA was ultrasonicated with a frequency of 40 kHz at 350 W for different time periods (0, 20, 40, and 60 min), and its structural characteristics, physicochemical properties, and functional properties were investigated. Ultrasonication left the primary structure intact but altered the secondary and tertiary structures of the PBSA; α-helix and β-sheet contents decreased, random coil contents increased, and buried non-polar amino acid residues were exposed. Moreover, ultrasound promoted an increase in free sulfhydryl content and a reduction in particle size. Consequently, functional properties, such as solubility, emulsion stability, and foaming performance were improved by modifying the structure and physicochemical properties of PBSA. This work demonstrates the potential of ultrasound, which is favorable for modifying the spatial conformation and related functionalities of proteins, thus meeting the needs of manufacturers to use function-enhanced proteins as food additives.
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Affiliation(s)
- Min-Ji Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of Korea
| | - Weon-Sun Shin
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of Korea.
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22
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Suchintita Das R, Tiwari BK, Chemat F, Garcia-Vaquero M. Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges. ULTRASONICS SONOCHEMISTRY 2022; 91:106234. [PMID: 36435088 PMCID: PMC9685360 DOI: 10.1016/j.ultsonch.2022.106234] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/03/2022] [Accepted: 11/20/2022] [Indexed: 06/16/2023]
Abstract
Proteins from alternative sources including terrestrial and aquatic plants, microbes and insects are being increasingly explored to combat the dietary, environmental and ethical challenges linked primarily to conventional sources of protein, mainly meat and dairy proteins. Ultrasound (US) technologies have emerged as a clean, green and efficient methods for the extraction of proteins from alternative sources compared to conventional methods. However, the application of US can also lead to modifications of the proteins extracted from alternative sources, including changes in their nutritional quality (protein content, amino acid composition, protein digestibility, anti-nutritional factors) and allergenicity, as well as damage of the compounds associated with an increased degradation resulting from extreme US processing conditions. This work aims to summarise the main advances in US equipment currently available to date, including the main US parameters and their effects on the extraction of protein from alternative sources, as well as the studies available on the effects of US processing on the nutritional value, allergenicity and degradation damage of these alternative protein ingredients. The main research gaps identified in this work and future challenges associated to the widespread application of US and their scale-up to industry operations are also covered in detail.
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Affiliation(s)
- Rahel Suchintita Das
- Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland; TEAGASC, Food Research Centre, Ashtown, Dublin 15, Ireland
| | | | - Farid Chemat
- GREEN Team Extraction, UMR408, INRA, Université D'Avignon et des Pays de Vaucluse, Avignon Cedex, France
| | - Marco Garcia-Vaquero
- Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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23
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Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14173] [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]
Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Mahsa Soofiabadi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
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24
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Zhang L, Yang L, Li Y, Ma J, Du X, Cao C, Jia Y, Li R. Ultrasonic treatment of foam for the prevention of foam-induced pepsin inactivation. Colloids Surf B Biointerfaces 2022; 221:113021. [DOI: 10.1016/j.colsurfb.2022.113021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/16/2022]
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25
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Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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26
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Li N, Wang Y, Gan Y, Wang S, Wang Z, Zhang C, Wang Z. Physicochemical and functional properties of protein isolate recovered from Rana chensinensis ovum based on different drying techniques. Food Chem 2022; 396:133632. [PMID: 35820285 DOI: 10.1016/j.foodchem.2022.133632] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 06/20/2022] [Accepted: 07/02/2022] [Indexed: 11/04/2022]
Abstract
This work was dedicated to evaluating the drying methods (freeze drying, spray drying, and vacuum drying) of food Rana chensinensis ovum protein isolate (RCOPI) based on comparison of the physicochemical and functional properties. The characterization and evaluation were conducted using scanning electron microscopy, surface hydrophobicity, SDS-PAGE, amino acid composition and nutritional parameters, Fourier transform infrared spectroscopy, and autofluorescence spectroscopy. The results showed the protein structure and conformation of RCOPI were greatly affected by drying techniques, leading to different physicochemical and functional properties. RCOPI possessed four main subunit bands distributed around 110, 90, 35 and 32 kDa. Seven essential amino acids were detected, accounting for 43.27-43.65% of total amino acids. Freeze drying RCOPI (FD-RCOPI) showed superior functional features, including solubility, water holding capacity, oil holding capacity, stabilization of Pickering emulsion and antioxidant capacity. FD-RCOPI exhibited applicability for the manufacture of viscous foods, bakery products and Pickering emulsions.
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Affiliation(s)
- Nan Li
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Yongsheng Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Yuanshuai Gan
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Shihan Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Zhongyao Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Changli Zhang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Zhihan Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China.
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