Pretreatment of garlic powder using sweep frequency ultrasound and single frequency countercurrent ultrasound: Optimization and comparison for ACE inhibitory activities

Abstract

The sweep frequency ultrasound (SFU) and single frequency countercurrent ultrasound (SFCU) pretreatments were modeled and compared based on production of angiotensin I-converting enzyme (ACE) inhibitory peptides from garlic hydrolysates. Two mathematical models were developed to show the effect of each variable and their combinatorial interactions on ACE inhibitory activity. The optimum levels of the parameters in SFU were determined using uniform design, which revealed these as follows: total ultrasonic time 1.5 h, on-time of pulse 18 s and off-time of pulse 3 s. Under optimized conditions, the experimental values of SFU and SFCU were 65.88% and 67.78%, which agreed closely with the predicted values of 63.44% and 67.33%. The SFU and SFCU pretreatments both resulted in higher ACE inhibitory activity compared with untreated garlic (p<0.05). However, there were no significant differences in the ACE inhibitory activities and IC₅₀ values obtained from SFCU and SFU pretreatments under optimum conditions (p>0.05).

Enzymolysis of walnut ( Juglans regia L.) meal protein: Ultrasonication‐assisted alkaline pretreatment impact on kinetics and thermodynamics

“…The schematic diagram (Figure a) and the actual optical image (Figure b) (Wen, Zhang, Yao, et al, ) are herein represented. The device is classified under the low‐frequency (kHz range) ultrasound devices (Ma et al, ). The MFSU is typical for the countercurrent divergent ultrasonic process, which ensures continuous action and dynamic countercurrent treatment/extraction of the material, and improves production efficiency (Wen et al, ).…”

“…Ultrasound technology has been explored as an eco‐friendly and green processing technology requiring no toxic chemical application (Bermúdez‐Aguirre, Mobbs, & Barbosa‐Cánovas, ; Malomo, Onuh, Girgih, & Aluko, ; Uluko et al, ). Several researchers have proven the valuable influence of ultrasonic pretreatment on either extraction, structural, functional, or enzymatic hydrolysis efficiency of food materials like corn gluten meal, rice protein, tea residue, garlic powder, sunflower meal, and rapeseed protein (Ayim, Ma, Alenyorege, Ali, & Donkor, ; Dabbour et al, ; Jin, Ma, Qu, et al, ; Jin, Ma, Wang, et al, ; Jin et al, ; Li et al, ; Ma, Huang, Peng, Wang, & Yang, ; Yagoub, Ma, & Zhou, ). The improved enzymolysis parameters such as the initial rate of reaction ( k ) and energy (enthalpy, entropy, and Gibbs free energy) efficiency were accredited to the impact of ultrasonication (Dabbour et al, ; Uluko et al, ).…”

“…The principles underpinning this phenomenon are its thermal (pressure, high temperature) and mechanical (shear forces, shock waves, turbulence) effects produced via cavitation resulting in the improved mass transfer, with improved enzyme and substrate collision rate (Ren, Ma, Mao, & Zhou, ; Zhang et al, ; Zhou et al, ). Also, Mono‐frequency ultrasonication has been applied solely or in combination with alkaline pretreatment in improving the enzymolysis of various food materials, including sugarcane bagasse (Velmurugan & Muthukumar, ), garlic powder (Ma et al, ), wheat gluten (Zhang et al, ), tea residue protein (Ayim et al, ), sodium caseinate (NaCas) (Abdualrahman et al, ), and rice protein (Li et al, ) with positive results. Yet, no or little exploration has been documented on the mechanism and influence of mono‐frequency ultrasound‐assisted alkaline pretreatment on the enzymolysis efficacy relating to the kinetic and thermodynamic mechanisms of WMP.…”

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

“…The probe was submerged in the suspension to a depth of 2 cm and the temperature was kept constant at 318 K. Sonication conditions were pulsed on‐time of 3 s and off‐time of 2 s, circulation pump speed of 100 rpm (BT 300, YZ‐1515; Changzhou Chenghe Sanitary Equipment Factory, Jiangsu Province, Changzhou, China). and time of 10 min . For enzymolysis kinetics, NaCas suspensions of different concentrations (10, 12.5, 15, 17.5 and 20 g L −1 , w/v) were sonicated as before.…”

Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regiaL.) meal

“…As a green, safe, efficient and new non‐thermal physical processing technology, ultrasound (sound waves > 20 kHz) (Demirdöven & Baysal, 2008) is applicable in the field of food processing (Chemat et al, 2017; Mason, Paniwnyk, & Lorimer, 1996). UAE has gained popularity in improving extraction processes (Ma, Huang, Peng, Wang, & Yang, 2015; Wen, Zhang, Zhang, et al, 2018). Literature propound enhanced functional and structural properties of protein isolates in pea, soy, and rice proteins (O'Sullivan, Murray, Flynn, & Norton, 2016); black pea proteins (Jiang et al, 2014); soybean protein (Huang, Ding, Dai, & Ma, 2017); and sunflower meal (Dabbour, He, Ma, & Musa, 2018).…”