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Wang J, Cao J, Xu N, Meng T, Zhang G, Zhang Y. Ultrasound-enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6127-6138. [PMID: 38442023 DOI: 10.1002/jsfa.13436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/20/2024] [Accepted: 03/05/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Wheat proteins can be divided into water/salt-soluble protein (albumin/globulin) and water/salt-insoluble protein (gliadins and glutenins (Glu)) according to solubility. Gliadins (Glia) are one of the major allergens in wheat. The inhibition of Glia antigenicity by conventional processing techniques was not satisfactory. RESULTS In this study, free radical oxidation was used to induce covalent reactions. The effects of covalent reactions by high-intensity ultrasound (HIU) of different powers was compared. The enhancement of covalent grafting effectiveness between gliadin and (-)-epigallo-catechin 3-gallate (EGCG) was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, matrix-assisted laser desorption/ionization-time-of-flight-mass spectrometry and Folin-Ciocalteu tests. HIU caused protein deconvolution and disrupted the intrastrand disulfide bonds that maintain the tertiary structure, causing a shift in the side chain structure, as proved by Fourier, fluorescence and Raman spectroscopic analysis. Comparatively, the antigenic response of the conjugates formed in the sonication environment was significantly weaker, while these conjugates were more readily hydrolyzed and less antigenic during simulated gastrointestinal fluid digestion. CONCLUSION HIU-enhanced free radical oxidation caused further transformation of the spatial structure of Glia, which hid or destroyed the antigenic epitope, effectively inhibiting protein antigenicity. This study widened the application of polyphenol modification in the inhibition of wheat allergens. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junrong Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jiaxing Cao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ning Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Taihe Meng
- Cofco Flour Industry (Wuhan) Co. Ltd, Wuhan, China
| | - Guozhi Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Han L, Tang C, Ma Y, Liu X, Jiang Y, Jiang H, Min D. Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5407-5418. [PMID: 38345737 DOI: 10.1002/jsfa.13377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 01/18/2024] [Accepted: 02/06/2024] [Indexed: 02/22/2024]
Abstract
BACKGROUND Silkworm (Bombyx moil L.) Pupa protein (SPP) is a high-quality insect protein and is considered a sustainable alternative source for traditional animal food protein. However, the utilization of SPP is limited because of its low solubility and emulsifying ability. In the present study, the synergistic effect of hydration and pulsed ultrasound on the physicochemical properties of SPP and SPP-stabilized Pickering emulsions was evaluated. RESULTS Pulsed ultrasound changed the particle size of SPP and its conformation. As the pulsed ultrasound increased from 0 s to 5 s, the α-helix and SS contents of SPP decreased, whereas the β-sheet and SH contents increased, which in turn improved its solubility and amphiphilicity. As a result, the SPP treated by a combination of 12 h of hydration and 3 s of ultrasound exhibited a contact angle of 74.95°, hydrophobicity of 904.83, EAI of 6.66 m2 g-1 and ESI of 190.69 min. Compared with the combination of 1 h of hydration and 5 s of ultrasound, the combination of 12 h of hydration and 3 s of ultrasound exerted more soluble and hydrophobic SPP, whereas the EAI and ESI of the samples were higher. Notably, the ultrasound-treated SPP can form a stable gel-like emulsion (oil fraction ranging from 70% to 80%). CONCLUSION The combination of hydration and ultrasound can effectively improve the physicochemical characteristics of SPP as well as its emulsion stability. Sufficient hydration is a cost-effective method for facilitating the modification of proteins by ultrasound treatment. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Lishu Han
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi, Nanning, China
| | - Chengjiang Tang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi, Nanning, China
| | - Yue Ma
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi, Nanning, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi, Nanning, China
| | - Yi Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi, Nanning, China
| | - Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi, Nanning, China
| | - Douyong Min
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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Jiang H, Wang X, Han L, Tang C, He J, Min D. Intestine-targeted high internal phase Pickering emulsion formulated using silkworm pupa protein via ultrasonic treatment. Int J Biol Macromol 2023; 246:125620. [PMID: 37392913 DOI: 10.1016/j.ijbiomac.2023.125620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/27/2023] [Accepted: 06/28/2023] [Indexed: 07/03/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized by food grade particles have received much attention as deliver vehicles for bioactives in recent years. In this study, ultrasonic treatment was conducted to regulate the size of silkworm pupa protein (SPP) particles, fabricating oil-in-water (O/W) HIPPEs with intestinal releasability. Briefly, the pretreated SPP and SPP-stabilized HIPPEs were characterized, and the targeting release was investigated using in vitro gastrointestinal simulations and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results revealed ultrasonic treatment time was the key factor regulating emulsification performance and stability of HIPPEs. Optimized SPP particles were obtained based on their size and zeta potential of 152.67 nm and 26.77 mV, respectively. With ultrasonic treatment, the hydrophobic groups in the secondary structure of SPP were exposed, facilitating the formation of a stable oil-water interface for HIPPEs. Additionally, SPP-stabilized HIPPE showed high stable against the gastric digestion. The SPP with 70 kDa molecular weight, which was the major interfacial proteins of the HIPPE, can be hydrolyzed by intestinal digestive enzymes, enabling the intestine-targeted release of the emulsion. Overall, in the present study, a facile method was developed to stabilize HIPPEs using solo SPP with ultrasonic treatment to protect and deliver hydrophobic bioactive ingredients.
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Affiliation(s)
- Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China.
| | - Xiaoyi Wang
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Lishu Han
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Chengjiang Tang
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China
| | - Jie He
- Agro-products Quality Safety and Testing Technology Research Institute, Guangxi Academy of Agricultural Sciences, 530007, Guangxi Province, China
| | - Douyong Min
- College of Light Industry and Food Engineering, Guangxi University, 53004 Nanning, China.
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Long FF, Fan XH, Zhang QA. Effects of ultrasound on the immunoreactivity of amandin, an allergen in apricot kernels during debitterizing. ULTRASONICS SONOCHEMISTRY 2023; 95:106410. [PMID: 37088029 PMCID: PMC10457589 DOI: 10.1016/j.ultsonch.2023.106410] [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: 03/18/2023] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 05/03/2023]
Abstract
In this paper, an investigation was conducted on the effects of ultrasound time, power and temperatures on the immunoreactivity of the allergenic amandin in apricot kernels by western blotting analysis during the ultrasonically accelerated debitterizing. And its influencing mechanism on the structure of amandin was also analyzed by SDS-PAGE, circular dichroism spectrum, extrinsic fluorescence spectrum, surface hydrophobicity and zeta potential determination, respectively. The results indicate that ultrasound could significantly reduce the immunoreactivity of amandin during ultrasonically accelerated debitterizing, and the optimal ultrasound condition was 60 min, 300 W, 55 °C and 59 kHz and decreased the immunoreactivity to 15.61%, which might be attributed to the changes of the protein subunits, secondary and tertiary structure, and molecular aggregation state induced by ultrasound. In a word, ultrasound could not only accelerate debitterizing, but also significantly decrease the immunoreactivity of apricot kernels, which proved the feasibility of ultrasound in practical processing of apricot kernels.
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Affiliation(s)
- Fei-Fei Long
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xue-Hui Fan
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Qing-An Zhang
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China.
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Cao J, Xu N, Zhang J, Zhang G, Zhang Y. Sonochemical Effects on the Preparation, Structure and Function of Gliadin-(-)-Epigallo-Catechin 3-Gallate Conjugates. Foods 2023; 12:foods12071376. [PMID: 37048197 PMCID: PMC10093291 DOI: 10.3390/foods12071376] [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: 02/13/2023] [Revised: 03/16/2023] [Accepted: 03/20/2023] [Indexed: 04/14/2023] Open
Abstract
It is essential to understand the mechanism of action of ultrasound synergistic free radical oxidation to promote covalent reactions between proteins and polyphenols. (-)-epigallo-catechin 3-gallate (EGCG) with rich bioactivity could be used to increase the functional properties of cereal protein-gliadin (GL). This study systematically explored the role of ultrasound treatment (US) on the binding mechanisms of GL and EGCG. Electrophoresis and high-performance liquid chromatography (HPLC) confirmed the greater molecular mass of the covalent complexes in the ultrasound environment. Quantitative analysis by the phenol content revealed that the ultrasound environment increased the EGCG content in the covalent complex by 15.08 mg/g of protein. The changes in the spatial structure of the proteins were indicated by Fourier infrared and ultraviolet spectroscopy. Additionally, scanning electron microscopy (SEM) and atomic force microscopy (AFM) found that US disrupted the aggregation of GL and the clustered structure of the covalent complexes. The results demonstrated that the water solubility of ultrasonic conjugates was significantly increased by 8.8-64.19%, the digestion rate was more efficient, and the radical scavenging capacity was twice that of GL. This research contributes to the theoretical basis for broadening the application of polyphenols in modifying protein.
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Affiliation(s)
- Jiaxing Cao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ning Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jianhao Zhang
- College of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 201100, China
| | - Guozhi Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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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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Guo Y, Wang M, Xing K, Pan M, Wang L. Covalent binding of ultrasound-treated japonica rice bran protein to catechin: Structural and functional properties of the complex. ULTRASONICS SONOCHEMISTRY 2023; 93:106292. [PMID: 36669429 PMCID: PMC9868872 DOI: 10.1016/j.ultsonch.2023.106292] [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: 10/17/2022] [Revised: 12/25/2022] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
Due to the existence of many disulfide bonds in japonica rice bran protein (JRBP) molecules, their solubility is poor, which seriously affects other functional properties. To improve the functional characteristics of JRBP molecules, they were processed by ultrasound technology, and JRBP-catechin (CC) covalent complex was prepared. The structural and functional properties of indica and japonica rice bran proteins and their complexes were compared; furthermore, the changes in the structural and functional properties of JRBP-CC under different ultrasound conditions were investigated. The results showed that compared with indica rice bran protein (IRBP), the secondary structure of JRBP-CC was very different, the water holding capacity (WHC) was higher, and the emulsification performance was better. Different ultrasound conditions had different effects on the functional properties of JRBP-CC. When the ultrasound power was 200 W, the λmax redshift of the JRBP-CC complex was the most significant, the particle size was the smallest, the absolute value of the zeta potential was the largest, and the hydrophobicity and microstructure of the JRBP-CC complex were the best. Concurrently, the maximum WHC and oil holding capacity (OHC) of JRBP-CC under these conditions were 7.54 g/g and 6.87 g/g, respectively. Moreover, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 210 m2/g and 47.8 min, respectively, and the scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS+ were 71.96 % and 80.07 %, respectively.
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Affiliation(s)
- Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Minghao Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaiwen Xing
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Food Science, Harbin University of Commerce, Harbin 150000, China
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Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities. Food Chem X 2022; 17:100548. [PMID: 36845526 PMCID: PMC9943760 DOI: 10.1016/j.fochx.2022.100548] [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: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds.
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Zhang K, Kang Z, Zhao D, He M, Ning F. Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhimin Kang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Mengying He
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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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.
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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
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