Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

Uluko, Hankie; Zhang, Shuwen; Lü, Ling; Tsakama, Madalitso; Lu, Jianwei; Lv, Jing

doi:10.1016/j.jff.2014.11.024

Cited by 123 publications

(77 citation statements)

References 40 publications

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“…Food protein‐derived bioactive peptides are produced by enzymolysis or microbial fermentation . Several protein pretreatments, such as hydrostatic pressure, microwave, heat and ultrasound, are applied to improve the efficacy and amount of released bioactive peptides . Enzymolysis of proteins is an effective method in releasing antioxidant peptides, without harmful effects on their nutritive values .…”

Section: Introductionmentioning

confidence: 99%

Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

Abdualrahman

Zhou

et al. 2016

J Sci Food Agric

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Section: Introductionmentioning

confidence: 99%

Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

Abdualrahman

Zhou

et al. 2016

J Sci Food Agric

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“…A similar trend was reported for the TPC (Figure d,e) and this is because TPC has antioxidant properties. Some researches (An et al, 2016; Osae, Zhou, Xu, Tchabo, Elrasheid Tahir, et al (); Osae, Zhou, Xu, Tchabo, Bonah, et al (); Uluko et al, ) have stated that TPC is highly correlated with antioxidant properties and this may be responsible for the antioxidant (CUPRAC, DPPH, and FRAP) activity of the osmosonicated pretreated samples.…”

Section: Resultsmentioning

confidence: 99%

Optimization of osmosonication pretreatment of ginger (Zingiber officinaleRoscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

Osae

Zhou

Tchabo

et al. 2019

J Food Process Engineering

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The study assessed the effect of sonication frequency (UF) 33–68 kHz, sucrose concentration (SC) 20–60% wt/vol, and pretreatment time (PT) 10–30 min for maximizing 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), cupric ion reducing capacity (CUPRAC), ferric reducing antioxidant power capacity (FRAP), total phenolic content (TPC), weight reduction (WR), water loss (WL), rehydration ratio (RR) and minimizing polyphenol oxidase (PPO), and solid gain (SG) of ginger by using response surface methodology (RSM). The results revealed that osmosonication pretreatment had a significant impact on DPPH, FRAP, CUPRAC, TPC, WL, WR, RR, SG, and PPO. The optimal operating conditions to attain the best DPPH, CUPRAC, FRAP, TPC, WL, WR, RR, PPO, and SG were UF (50 kHz), SC (35% wt/vol), and PT (30 min). Based on the aforementioned conditions, the experimental outcome obtained including WL (62.97 ± 0.85%), SG (9.06 ± 0.04%), WR (53.98 ± 0.18%), RR (3.09 ± 0.02), DPPH (65.69 ± 0.23 mgTE/g dw), FRAP (50.93 ± 0.15 mgTE/g dw), CUPRAC (55.32 ± 0.11 mgTE/g dw), TPC (23.96 ± 0.35 mgGAE/g dw), and PPO (13.21 ± 0.05%) were consisted with the predicted values and the overall desirability was 0.758. The RSM plots also revealed that the independent variables significantly enhanced the physiochemical properties of osmosonicated pretreated ginger samples. Practical applications Concerning the increasing demand for new pretreatment techniques for dehydration of ginger, osmosonication could be presented as a unique, efficient, and innovative predehydration method for the pharmaceutical, beverage, and the food industries. It application preceding to drying of agricultural crops could reduce moisture content, increase drying rate, lessen the processing time and cost, and retain the physiochemical properties of the dried product.

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“…Similarly, hydrolysates prepared from preheated albumen subjected to ultrasound with amplitude of 60% showed the highest DPPH‐RSA and FRAP at the hydrolysis time of 90 min, compared to those pretreated with heat alone or heating in combination with ultrasound at amplitude of 80% ( P < 0.05). DPPH‐RSA assay determines the ability of antioxidants to reduce DPPH radical, while FRAP assay determines the ability of antioxidants to reduce the ferric iron to ferrous iron (Uluko et al ., ). These findings were also in line with the former studies on AA of hen egg albumen and milk protein hydrolysates, in which thermal and ultrasound pretreatments could increase AA of resulting hydrolysates (Uluko et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…() documented that ultrasound with high‐intensity not only improved enzymatic hydrolysis, but also decreased the loss in food nutrients and the generation of off‐flavours. Ultrasound could accelerate the enzymatic hydrolysis of rice protein, whey protein and milk protein with the high yield of soluble protein and increase the antioxidant activity of the released peptides (Uluko et al ., ; Abadía‐García et al ., ). For hen egg albumen protein hydrolysis, the use of ultrasound prior to hydrolysis at frequency of 40 kHz yielded the hydrolysate with higher degree of hydrolysis than that with heat pretreatment (Jovanović et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Production and characterisation of duck albumen hydrolysate using enzymatic process

Quan

Benjakul

2019

Int J of Food Sci Tech

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Summary Influences of different ultrasound treatments combined with heat pretreatment on enzymatic hydrolysis, emulsifying properties and antioxidant activities of hydrolysates from duck egg albumen were studied. Heat pretreatment at 95 °C for 30 min inhibited both serine and cysteine protease inhibitors effectively. Ultrasonication of heated duck albumen at 60% amplitude for 10 min yielded the highest surface hydrophobicity. Coincidentally, aforementioned pretreatment rendered the hydrolysate with highest degree of hydrolysis (DH) than other pretreatments when Alcalase was used. The resulting hydrolysate showed the highest antioxidant activities including DPPH radical and ABTS radical cation scavenging activities and ferric reducing antioxidant power as well as emulsifying properties when hydrolysis time of 90 min was used. The hydrolysate possessed the peptides with molecular weight of 219–255 Da with the highest ABTS radical scavenging activity. Thus, heat pretreatment, followed by ultrasonication of duck albumen under appropriate condition could increase DH, antioxidant activities and emulsifying properties of duck albumen hydrolysate.

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Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

Cited by 123 publications

References 40 publications

Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

Optimization of osmosonication pretreatment of ginger (Zingiber officinaleRoscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

Production and characterisation of duck albumen hydrolysate using enzymatic process

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