Low-Frequency Ultrasound Coupled with High-Pressure Technologies: Impact of Hybridized Techniques on the Recovery of Phytochemical Compounds

Zabot, Giovani L.; Viganó, Juliane; Silva, Eric Keven

doi:10.3390/molecules26175117

Cited by 18 publications

(7 citation statements)

References 94 publications

(113 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The cavitation forces of ultrasound can be used to break down polysaccharides. In particular, high-intensity ultrasound with high power (10-1,000 Wcm −2 ) and low frequencies (10-100 kHz) is suitable for M W reduction of carbohydrates (Feng et al, 2011;Zabot et al, 2021). In this process, cavitation bubbles expand to a size where their implosion generates strong shear forces.…”

Section: Introductionmentioning

confidence: 99%

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

Buecker

Großmann

Loeffler

et al. 2022

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Phycocyanin is a protein-chromophore structure present in Arthrospira platensis commonly used as a blue-colorant in food. Color losses of phycocyanin can be reduced by electrostatic complexation with λ-carrageenan. The aim of this study was to investigate the effect of molecular weight (MW) of λ-carrageenan on the color stabilization of electrostatic complexes formed with phycocyanin and λ-carrageenan. Samples were heated to 70 or 90°C at pH 3.0 and stored at 25°C for 14 days. The MW of λ-carrageenan was reduced by ultrasound treatments for 15, 30, 60, and 90 min. Prolonged ultrasonication had a pronounced effect on the Mw, which decreased from 2,341 to 228 kDa (0–90 min). Complexes prepared with low MW λ-carrageenan showed greater color changes compared to complexes prepared with high MW λ-carrageenan. The MW had no visible effect on color stability on day 0, but green/yellow shifts were observed during storage and after heating to 70°C. Medium MW showed less color stabilization effects compared to low MW when heated to 70°C. Moreover, for solutions prepared with ultrasonicated λ-carrageenan, significant hue shifts toward green/yellow, and precipitation were observed after a heat treatment at 90°C. In addition, the sizes of the complexes were significantly reduced (646–102 nm) by using ultrasonicated λ-carrageenan, except for the lowest MW λ-carrageenan when heated to 90°C. Overall, these findings demonstrated that decreasing the MW of λC had adverse effects on the color stability of PC:λC complexes heated to 70 and 90°C.

show abstract

Section: Introductionmentioning

confidence: 99%

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

Buecker

Großmann

Loeffler

et al. 2022

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…Like CAPE, ARC also activated tumor suppressor activity in p53 by abrogating its complex with mortalin [ 33 ]. Several studies have demonstrated the supercritical extraction that uses high pressure, low temperature, and allows reduction in organic solvents as a preferred method of extraction for retaining sensitive natural bioactive compounds [ 34 , 35 ]. Supercritical extracts have been shown to retain aroma as well as bioactive profile that closely resembles the original source [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

Molecular Insights into the Antistress Potentials of Brazilian Green Propolis Extract and Its Constituent Artepillin C

Kaul

Kuthethur

Ishida³

et al. 2021

Molecules

View full text Add to dashboard Cite

Propolis, also known as bee-glue, is a resinous substance produced by honeybees from materials collected from plants they visit. It contains mixtures of wax and bee enzymes and is used by bees as a building material in their hives and by humans for different purposes in traditional healthcare practices. Although the composition of propolis has been shown to depend on its geographic location, climatic zone, and local flora; two largely studied types of propolis: (i) New Zealand and (ii) Brazilian green propolis have been shown to possess Caffeic Acid Phenethyl Ester (CAPE) and Artepillin C (ARC) as the main bioactive constituents, respectively. We have earlier reported that CAPE and ARC possess anticancer activities, mediated by abrogation of mortalin-p53 complex and reactivation of p53 tumor suppressor function. Like CAPE, Artepillin C (ARC) and the supercritical extract of green propolis (GPSE) showed potent anticancer activity. In this study, we recruited low doses of GPSE and ARC (that did not affect either cancer cell proliferation or migration) to investigate their antistress potential using in vitro cell based assays. We report that both GPSE and ARC have the capability to disaggregate metal- and heat-induced aggregated proteins. Metal-induced aggregation of GFP was reduced by fourfold in GPSE- as well as ARC-treated cells. Similarly, whereas heat-induced misfolding of luciferase protein showed 80% loss of activity, the cells treated with either GPSE or ARC showed 60–80% recovery. Furthermore, we demonstrate their pro-hypoxia (marked by the upregulation of HIF-1α) and neuro-differentiation (marked by differentiation morphology and upregulation of expression of GFAP, β-tubulin III, and MAP2). Both GPSE and ARC also offered significant protection against oxidative stress and, hence, may be useful in the treatment of old age-related brain pathologies.

show abstract

“…Owing to the inefficiencies reported from a single application of ultrasound, new techniques involving ultrasound with accompaniments, such as thermosonication [58] and pressure (manosonication) [59], have been devised to provide food products with a more stable shelf life. Ultrasonication and ultrasonic homogenization use high-frequency acoustic waves [60] for laboratory and industrial applications.…”

Section: Ultrasound Technologymentioning

confidence: 99%

Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies

Boasiako,

Boateng,

Ekumah

et al. 2024

Sustainability

View full text Add to dashboard Cite

Mulberry is renowned for its medicinal properties and bioactive compounds, yet its high moisture content renders it highly perishable and challenging to transport over long distances. This inherent limitation to its shelf life poses sustainability challenges due to potential food waste and the increased carbon footprint associated with transportation. To address this issue sustainably, mulberry vinegar emerges as a biotechnological solution. Utilizing a fermented mixture of crushed mulberries, sugar, and mixed acid, transforms the highly perishable raw material into a more stable product. However, conventional methods of mulberry vinegar production often involve heat-intensive processing, which poses environmental concerns and energy inefficiencies. Recognizing the need for sustainable practices, this review delves into alternative non-thermal technologies (NTTs) that can revolutionize mulberry vinegar production. These technologies, such as ultrasonication, ultra-high-pressure homogenization, pulsed light treatments, enzyme-assisted pretreatment, and membrane filtration, offer eco-friendly alternatives by eliminating the need for excessive heat. NTTs enhance energy efficiency and sustainability in mulberry vinegar production by deactivating the microbes and extending the shelf life, thereby enhancing product stability and quality without using thermal methods. Ultrasonication, for example, plays a pivotal role in improving bioactive compound extraction, contributing to the overall quality enhancement of mulberry juice. Enzyme-assisted pretreatment, specifically with Pectinex Ultra SP-L and Viscozyme L, not only enhances juice quality, but also holds promise for sustainable vinegar production. Furthermore, ultra-high-pressure homogenization and pulsed light treatments positively influence mulberry processing, offering additional sustainable alternatives. Membrane filtration, especially ultrafiltration, not only enhances the phenolic content, but also contributes to stability in mulberry juice, showcasing potential benefits for vinegar production. In conclusion, exploring these NTTs represents a transformative shift from traditional heat treatment methods in mulberry food processing. By providing energy efficient, environmentally friendly, and high-quality alternatives, this review offers valuable insights into sustainable practices, particularly in mulberry vinegar production, thereby contributing to a more sustainable future for the mulberry food industry.

show abstract

Low-Frequency Ultrasound Coupled with High-Pressure Technologies: Impact of Hybridized Techniques on the Recovery of Phytochemical Compounds

Cited by 18 publications

References 94 publications

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

Molecular Insights into the Antistress Potentials of Brazilian Green Propolis Extract and Its Constituent Artepillin C

Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies

Contact Info

Product

Resources

About