Effect of sonication pretreatment on physicochemical, surface, thermal, and functional properties of fibro‐proteic extracts from male date palm flowers

Abstract

This study aims to investigate the effect of the application of an ultrasound pretreatment on physicochemical, surface, thermal, and functional properties of two extracts from male date palm flowers. The obtained extracts were compared based on their structural and functional properties. It was proved that the application of sonication pretreatment has modified significantly (p < .05) the extract's characteristics. The protein yield, the essential amino acid content and the protein solubility were improved (29.61%, 29.22 g/100 g protein, and 91.1% for native sample against 35.26%, 41.04 g/100 g protein, and 100% for treated sample, respectively), while the protein content and the surfactant behavior at 1% were decreased due to the liberation of other compounds than protein. Moreover, the sonication has engendered some structural modifications such as the dissociation of some intermolecular bonds (FTIR) and the increase of crystalline region (X-ray), which influenced the protein unfolding and have led to the decrease of enthalpy (DSC) (272.2 against 228.6 J/g) and the decrease of water-holding capacity (11.62 against 9.51 g water/g of dry sample). Practical applications The male date palm flowers (MDPF) present a rich matrix composed mainly of dietary fiber, protein, and minerals. The protein fraction of MDPF was considered as an excellent source of amino acids supplying the human requirements. The dietary fiber fraction was composed essentially of insoluble dietary fibers which contribute to a balanced diet by creating satiety feeling and facilitating the intestinal transit. The fibro-proteic extract (FPE) of MDPF could be a potential functional ingredient for food applications. The physicochemical and functional properties of the FPE was changed by ultrasound pretreatment, which was beneficial to improve the protein yield, the amino acid profile, and the protein solubility. Nevertheless, both treated and non-treated samples showed promising nutritional and functional characteristics that could be used in the food industry to ameliorate food quality.

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

“…However, an increase in particle size was observed depending on the increase in sonication process time. These findings were in agreement with studies conducted by Ding, Tian, Wang, Deng, Mao, and Sang [33] and Karra et al [51]. Zou, Shi, Chen, Xu, Jiang, Xu, and Wang [50] also reported that the protein molecular structure breakdown, particle size reduction, protein aggregate dispersion, and creation of looser layer structures after lyophilization are all potential effects of ultrasound treatment.…”

“…On the other hand, ultrasonic power higher than 500 W or long sonication time cause an increase in particle size [33,51]. It was observed that increasing the sonication time from 2 to 4 min led to a relative increase in particle size, and this increment was significant (p < 0.05) when the sonication time was increased to 6 min.…”

“…Resendiz-Vazquez et al [52] reported that a significant increase in the particle size of chicken myofibrillar protein isolate was observed as a result of the long-term application of sonication. The increase in particle size is thought to be due to the increase in charges during sonication and the emergence of free −SH and hydrophobic groups that can interact with each other on the surface of protein molecules and form larger aggregates during freeze drying [51].…”

Effect of Physical and Enzymatic Pre-Treatment on the Nutritional and Functional Properties of Fermented Beverages Enriched with Cricket Proteins

“…Sonication and irradiation caused microstructural changes at the molecular level. These changes may be attributed to fragmentation, cross-linking and aggregation, as previously observed by other authors [61,[72][73][74][75].…”

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat

“…US + PEF treatment, particularly at higher intensities, might activate proteolytic enzymes within muscle cells, resulting in increased protein breakdown and the release of constituent amino acids. For instance, Karra et al [58] and Fadimu et al [22] found that ultrasound pre-treatment enhanced the extraction of amino acids, particularly hydrophobic amino acids, indicating that ultrasound can affect the breakdown of proteins into amino acids and facilitate the release of amino acids from biological matrices.…”