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,...
Main Authors: | , , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2023-07-01
|
Series: | Ultrasonics Sonochemistry |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723001761 |
_version_ | 1797801802633052160 |
---|---|
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. |
first_indexed | 2024-03-13T04:56:02Z |
format | Article |
id | doaj.art-dccdcdc364014324b7fa4022dbb4b900 |
institution | Directory Open Access Journal |
issn | 1350-4177 |
language | English |
last_indexed | 2024-03-13T04:56:02Z |
publishDate | 2023-07-01 |
publisher | Elsevier |
record_format | Article |
series | Ultrasonics Sonochemistry |
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 |
work_keys_str_mv | AT muhammadhussain sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT munkhamgalangantumur sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT muhammadfaisalmanzoor sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT kifayathussain sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT jiexu sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT ranamuhammadaadil sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT abdulqayum sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT ishtiaqahmad sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT haozhong sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview AT rongfaguan sustainableemerginghighintensitysonicationprocessingtoenhancetheproteinbioactivityandbioavailabilityanupdatedreview |