Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

Ozuna, César; Paniagua-Martínez, I.; Castaño‐Tostado, Eduardo; Ozimek, L.; Amaya-Llano, Silvia L.

doi:10.1016/j.foodres.2015.10.015

Cited by 131 publications

(56 citation statements)

References 101 publications

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“…Some novel pretreatment technologies can also be utilized, such as pulsed electric field (PEF) and ultrasound (Wang et al., ; Zhou et al., ). These technologies can change the quaternary or tertiary structure of proteins via breaking hydrogen bonds and hydrophobic interactions, releasing more hydrolysis sites to enzymes (Ozuna, Paniagua‐Martínezb, Castaño‐Tostadoa, Ozimekc, & Amaya‐Llanoa, ). PEF technology positively improved the antioxidant activity of CPs with an electric field intensity of 15 kV cm −1 and pulse frequency of 2000 Hz (Lin, Guo, You, Yin, & Liu, ; Wang et al., ).…”

Section: Production Isolation Purification and Characterization Ofmentioning

confidence: 99%

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

Zhu

Hou

2018

Comp Rev Food Sci Food Safe

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Bioactive peptides are specific peptide fragments that positively exert various functional and biological activities and ultimately influence health. Corn protein are potential precursor proteins for bioactive peptides. This review encompasses the studies reported to date on the production, isolation, purification, and characterization technologies of bioactive corn peptides (CPs), with particular attention being devoted to these peptides’ different health effects, including antioxidant, antihypertensive, hepatoprotective, alcohol‐metabolism‐facilitating, anti‐inflammatory, anticancer, antimicrobial, and dipeptidyl peptidase IV (DPP‐IV) inhibitory activities. The review also describes studies examining the potential mechanisms believed to be involved in these bioactivities, and the possible absorption and transport pathways of CPs are summarized.

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Section: Production Isolation Purification and Characterization Ofmentioning

confidence: 99%

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

Zhu

Hou

2018

Comp Rev Food Sci Food Safe

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“…In the case of bioactive peptide generation, it has been suggested that the use of high-power ultrasound in pretreatment and during the hydrolysis process of proteins can modify protein conformation by affecting hydrogen bonds and hydrophobic interactions, while acoustic cavitation acts by disrupting the quaternary and/or tertiary structure of proteins. Therefore, these structural modifications may expose more hydrolysis sites to the enzyme and consequently increase the degree of hydrolysis and bioactivity [25].…”

Section: Production Of Biomolecules From Fermented Foodsmentioning

confidence: 99%

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Galván-D’Alessandro

Carciochi

2018

Fermentation

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Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.

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“…The solutions were incubated and stirred continuously using magnetic stirrer for 30 min in a thermostat water bath at 40 ∘ C to ensure complete dissolution and then subjected to cool to room temperature. After that, the solutions were given treatment using probe-type sonicator ( Figure 1) (GA98-IID, Shanghai Biotechnology Co., Wuxi, China) at 20 kHz with a 1.5 cm flat tip probe (diameter of 2 cm) which was immersed into the rapeseed protein solution for different irradiation time (3,6,9,12,15, and 18 min) and at different powers (200, 400, 600, 800, 1000, and 1200 watts).…”

Section: Ultrasoundmentioning

confidence: 99%

“…In this case, ultrasound in food processing is based on the fact that it can result in significant changes in some chemical, functional, and physical properties of food ingredients that may be of interest as a technological advantage, especially at high power (low frequency, between 20 and 100 kHz), and it is reported that ultrasound technology is beneficial for being eco-friendly and having promising results, such as reduced hydrolysis time and enlarged determinate bioactivity [12,13]. The impact of ultrasound on proteins prior to enzymatic hydrolysis may improve the release of bioactive peptides due to the protein unfolding and enhanced accessibility of enzymes; however, it is influenced by the protein purity and structure [14,15]. Ultrasonic pretreatment as a nonthermal process for the modification of food ingredients has attracted more attention in the development of new, gentle processes to get better quality and safety of processed foods [16,17].…”

Section: Introductionmentioning

confidence: 99%

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.

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Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

Cited by 131 publications

References 101 publications

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

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