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Xie Y, Chen D, Cao J, Wang X, Yin X. Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity. Foods 2024; 13:629. [PMID: 38397606 PMCID: PMC10887734 DOI: 10.3390/foods13040629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the synergistic effects of high-intensity ultrasound (0, 5, 10, 15, and 20 min) in combination with L-lysine (15 mM) on improving the solubility and flavour adsorption capacity of myofibrillar proteins (MPs) in low-ion-strength media. The results revealed that the ultrasound treatment for 20 min or the addition of L-lysine (15 mM) significantly improved protein solubility (p < 0.05), with L-lysine (15 mM) showing a more pronounced effect (p < 0.05). The combination of ultrasound treatment and L-lysine further increased solubility, and the MPs treated with ultrasound at 20 min exhibited the best dispersion stability in water, which corresponded to the lowest turbidity, highest absolute zeta potential value, and thermal stability (p < 0.05). Based on the reactive and total sulfhydryl contents, Fourier transform infrared spectroscopy, and fluorescence spectroscopy analysis, the ultrasound treatment combined with L-lysine (15 mM) promoted the unfolding and depolymerization of MPs, resulting in a larger exposure of SH groups on the surface, aromatic amino acids in a polar environment, and a transition of protein conformation from α-helix to β-turn. Moreover, the combined treatment also increased the hydrophobic bonding sites, hydrogen-bonding sites, and electrostatic effects, thereby enhancing the adsorption capacity of MPs to bind kenone compounds. The findings from this study provide a theoretical basis for the production and flavour improvement of low-salt MP beverages and the utilisation of meat protein.
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Affiliation(s)
| | | | | | | | - Xiaoyu Yin
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.X.); (D.C.); (J.C.); (X.W.)
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2
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Huang Z, Qu Y, Hua X, Wang F, Jia X, Yin L. Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties. Int J Biol Macromol 2023; 248:125862. [PMID: 37467827 DOI: 10.1016/j.ijbiomac.2023.125862] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/30/2023] [Accepted: 07/15/2023] [Indexed: 07/21/2023]
Abstract
Currently, growing concerns about sustainable development and health awareness have driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco-friendly and high-quality food sources with well-balanced amino acids to meet consumer demand. The functionality and physicochemical attributes of SPs can be improved by appropriate processing and modification. With the burgeoning advances of modern processing technologies in the food industry, a multitude of functional foods and ingredients can be manufactured based on SPs. This review mainly highlights the conformational changes of SPs under traditional and emerging processing technologies and the resultant functionality modifications. By elucidating the relationship between processing-induced structural and functional alterations, detailed and systematic insights are provided regarding the exploitation of these techniques to develop different nutritional and functional soybean products. Some popular methods to modify SPs properties are discussed in this paper, including thermal treatment, fermentation, enzyme catalysis, high hydrostatic pressure, high-intensity ultrasound, atmospheric cold plasma, high-moisture extrusion, glycosylation, pulsed ultraviolet light and interaction with polyphenols. Given these processing technologies, it is promising to expand the application market for SPs and boost the advancement of the soybean industry.
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Affiliation(s)
- Zhijie Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xiaohan Hua
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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3
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Bernardo YADA, do Rosario DKA, Conte-Junior CA. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. Foods 2023; 12:476. [PMID: 36766002 PMCID: PMC9914770 DOI: 10.3390/foods12030476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/11/2023] [Accepted: 01/17/2023] [Indexed: 01/20/2023] Open
Abstract
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed a systematic literature search and meta-analysis in four databases (Web of Science, Scopus, Embase, and PubMed). Among the recovered articles (n = 192), 59 studies were included. We found better sonication time in the range of 2-20 min. Muscle composition significantly influences HIUS effects, being type IIb fiber muscles more difficult to tenderize (p < 0.05). HPP effects are beneficial to tenderization at 200-250 MPa and 15-20 min, being lower and higher conditions considered inconclusive, tending to tenderization. Despite these results, undesirable physicochemical, microstructural, and sensory alterations are still unknown or represent barriers against applying NTT at the industrial level. Optimization studies and more robust analyses are suggested to enable its future implementation. Moreover, combining NTT with plant enzymes demonstrates an interesting alternative to improve the tenderization effect caused by NTT. Therefore, HIUS and HPP are promising technologies for tenderization and should be optimized considering time, intensity, pressure, muscle composition, undesirable changes, and combination with other methods.
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Affiliation(s)
- Yago Alves de Aguiar Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Denes Kaic Alves do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo (UFES), Alto Universitário, S/N Guararema, Alegre 29500-000, ES, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf 2022; 21:4716-4737. [PMID: 36181483 DOI: 10.1111/1541-4337.13042] [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: 02/12/2022] [Revised: 08/05/2022] [Accepted: 08/28/2022] [Indexed: 01/28/2023]
Abstract
Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.
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Affiliation(s)
- Lubna Shaik
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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Gavahian M, Manyatsi TS, Morata A, Tiwari BK. Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging. Compr Rev Food Sci Food Saf 2022; 21:5243-5271. [PMID: 36214172 DOI: 10.1111/1541-4337.13043] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/07/2022] [Accepted: 08/26/2022] [Indexed: 01/28/2023]
Abstract
Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Republic of China, Taiwan
| | - Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Republic of China, Taiwan
| | - Antonio Morata
- Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid, Spain
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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Bernardo YAA, do Rosario DKA, Mutz YS, Castro VS, Conte‐Junior CA. Optimizing
Escherichia coli
O157
:
H7
inactivation in goat's milk by thermosonication. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yago A. A. Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine Fluminense Federal University (UFF), Vital Brazil Filho Niterói Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
| | - Denes K. A. do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo (UFES), Alto Universitário, S/N, Guararema Alegre Brazil
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
| | - Vinícius S. Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
| | - Carlos A. Conte‐Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine Fluminense Federal University (UFF), Vital Brazil Filho Niterói Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
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7
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Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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8
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Alves de Aguiar Bernardo Y, Kaic AlvesdDo Rosario D, Adam Conte-Junior C. Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906696] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yago Alves de Aguiar Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Denes Kaic AlvesdDo Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Rio De Janeiro, RJ, Brazil
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9
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Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2020; 19:1715-1735. [PMID: 33192209 PMCID: PMC7651826 DOI: 10.1007/s10311-020-01126-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/17/2020] [Indexed: 05/02/2023]
Abstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
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Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110 India
| | - Ashish Kapoor
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
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