Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review |
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| Institution: | 1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;2. Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China;3. Food College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, China;4. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China;5. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;6. Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan;7. National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan;8. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China |
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| Abstract: | High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented. |
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| Keywords: | Allergenicity Bioactive compounds Anti-nutritional factors Functional attributes |
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