Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats,...

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Main Authors: Muhammad Hussain, Munkh-Amgalan Gantumur, Muhammad Faisal Manzoor, Kifayat Hussain, Jie Xu, Rana Muhammad Aadil, Abdul Qayum, Ishtiaq Ahmad, Hao Zhong, Rongfa Guan
Format: Article
Language:English
Published: Elsevier 2023-07-01
Series:Ultrasonics Sonochemistry
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723001761
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author Muhammad Hussain
Munkh-Amgalan Gantumur
Muhammad Faisal Manzoor
Kifayat Hussain
Jie Xu
Rana Muhammad Aadil
Abdul Qayum
Ishtiaq Ahmad
Hao Zhong
Rongfa Guan
author_facet Muhammad Hussain
Munkh-Amgalan Gantumur
Muhammad Faisal Manzoor
Kifayat Hussain
Jie Xu
Rana Muhammad Aadil
Abdul Qayum
Ishtiaq Ahmad
Hao Zhong
Rongfa Guan
author_sort Muhammad Hussain
collection DOAJ
description High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.
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spelling doaj.art-dccdcdc364014324b7fa4022dbb4b9002023-06-18T05:01:15ZengElsevierUltrasonics Sonochemistry1350-41772023-07-0197106464Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated reviewMuhammad Hussain0Munkh-Amgalan Gantumur1Muhammad Faisal Manzoor2Kifayat Hussain3Jie Xu4Rana Muhammad Aadil5Abdul Qayum6Ishtiaq Ahmad7Hao Zhong8Rongfa Guan9College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, ChinaFood College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, ChinaGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaDepartments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, PakistanCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, ChinaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, PakistanSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China; Corresponding authors at: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China; Corresponding authors at: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.http://www.sciencedirect.com/science/article/pii/S1350417723001761AllergenicityBioactive compoundsAnti-nutritional factorsFunctional attributes
spellingShingle Muhammad Hussain
Munkh-Amgalan Gantumur
Muhammad Faisal Manzoor
Kifayat Hussain
Jie Xu
Rana Muhammad Aadil
Abdul Qayum
Ishtiaq Ahmad
Hao Zhong
Rongfa Guan
Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
Ultrasonics Sonochemistry
Allergenicity
Bioactive compounds
Anti-nutritional factors
Functional attributes
title Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
title_full Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
title_fullStr Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
title_full_unstemmed Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
title_short Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
title_sort sustainable emerging high intensity sonication processing to enhance the protein bioactivity and bioavailability an updated review
topic Allergenicity
Bioactive compounds
Anti-nutritional factors
Functional attributes
url http://www.sciencedirect.com/science/article/pii/S1350417723001761
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AT kifayathussain sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview
AT jiexu sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview
AT ranamuhammadaadil sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview
AT abdulqayum sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview
AT ishtiaqahmad sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview
AT haozhong sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview
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