Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions
Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility...
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/17/3160 |
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| author | Ann-Marie Kalla-Bertholdt Anne Kathrin Baier Cornelia Rauh |
| author_facet | Ann-Marie Kalla-Bertholdt Anne Kathrin Baier Cornelia Rauh |
| author_sort | Ann-Marie Kalla-Bertholdt |
| collection | DOAJ |
| description | Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility of nutrients. Ultrasound, as a promising green technology, may influence properties of fibers and proteins and, thus, bioaccessibility. Therefore, this study investigated the effects of high-intensity ultrasound on the characteristics and protein bioaccessibility of protein–fiber suspensions. Suspensions containing different fiber compounds (1 wt.%) and pea protein (5 wt.%) were homogenized using high-intensity ultrasound (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mover accent="true"><mrow><mi>P</mi></mrow><mo>¯</mo></mover></mrow></semantics></math></inline-formula> = 325 W). Owing to sonication-induced cavitation, the dispersibility of the protein was enhanced, and the viscosity of solutions containing citrus or apple fiber was increased. FE-SEM revealed the formation of different fiber–protein networks during sonication. Even if viscosity is known to have an impact on the bioaccessibility of nutrients, no restrictions on the digestibility of protein were detected during an in vitro digestion. Thus, protein uptake is probably not affected, and ultrasound can be used to modify the technofunctionality of fibers and proteins without any nutritional disadvantages. |
| first_indexed | 2024-03-10T23:24:16Z |
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| id | doaj.art-fc6cabd6cc18451caf9193c8dfb9b61c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:24:16Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fc6cabd6cc18451caf9193c8dfb9b61c2023-11-19T08:07:44ZengMDPI AGFoods2304-81582023-08-011217316010.3390/foods12173160Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched SuspensionsAnn-Marie Kalla-Bertholdt0Anne Kathrin Baier1Cornelia Rauh2Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, GermanyDepartment of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, GermanyDepartment of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, GermanyPea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility of nutrients. Ultrasound, as a promising green technology, may influence properties of fibers and proteins and, thus, bioaccessibility. Therefore, this study investigated the effects of high-intensity ultrasound on the characteristics and protein bioaccessibility of protein–fiber suspensions. Suspensions containing different fiber compounds (1 wt.%) and pea protein (5 wt.%) were homogenized using high-intensity ultrasound (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mover accent="true"><mrow><mi>P</mi></mrow><mo>¯</mo></mover></mrow></semantics></math></inline-formula> = 325 W). Owing to sonication-induced cavitation, the dispersibility of the protein was enhanced, and the viscosity of solutions containing citrus or apple fiber was increased. FE-SEM revealed the formation of different fiber–protein networks during sonication. Even if viscosity is known to have an impact on the bioaccessibility of nutrients, no restrictions on the digestibility of protein were detected during an in vitro digestion. Thus, protein uptake is probably not affected, and ultrasound can be used to modify the technofunctionality of fibers and proteins without any nutritional disadvantages.https://www.mdpi.com/2304-8158/12/17/3160sonicationpea proteindietary fiberbioaccessibilityin vitro digestion |
| spellingShingle | Ann-Marie Kalla-Bertholdt Anne Kathrin Baier Cornelia Rauh Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions Foods sonication pea protein dietary fiber bioaccessibility in vitro digestion |
| title | Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions |
| title_full | Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions |
| title_fullStr | Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions |
| title_full_unstemmed | Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions |
| title_short | Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions |
| title_sort | influence of high intensity ultrasound on characteristics and bioaccessibility of pea protein in fiber enriched suspensions |
| topic | sonication pea protein dietary fiber bioaccessibility in vitro digestion |
| url | https://www.mdpi.com/2304-8158/12/17/3160 |
| work_keys_str_mv | AT annmariekallabertholdt influenceofhighintensityultrasoundoncharacteristicsandbioaccessibilityofpeaproteininfiberenrichedsuspensions AT annekathrinbaier influenceofhighintensityultrasoundoncharacteristicsandbioaccessibilityofpeaproteininfiberenrichedsuspensions AT corneliarauh influenceofhighintensityultrasoundoncharacteristicsandbioaccessibilityofpeaproteininfiberenrichedsuspensions |