Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey

Zhao, Chang‐Cheng; Kim, Pyo-Hyeon; Eun, Jong‐Bang

doi:10.1016/j.lwt.2019.108618

Cited by 22 publications

(23 citation statements)

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“…Moreover, the higher flavonoid content and total phenolics in juice on sonication are consistent with previous reports on katsuri lime, apple, and grapefruit (Aadil et al., 2013; Abid et al., 2014; Bhat et al., 2011), who concluded that sonication released functional compounds into the medium. Moreover, sonication could generate hydroxyl radicals from water that can react with para‐ or ortho‐positions of phenolic compounds; as a consequence, reduced bioactivity was seen, especially during extended sonication (Zhao et al., 2020). The lesser degradation of ascorbic acid during sonication was likely caused by the elimination of dissolved oxygen from the juices, which is a limiting factor relating to the oxygen solubility in fruit juice.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Bavisetty

Venkatachalam

2021

J. Food Process. Preserv.

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The present study investigated the effect of sonication alone and sonication with subsequent pasteurization on physicochemical and antioxidant properties of juice extracted from the ripe or overripe wax apple. Samples were sonicated for varying times (0–10 min) at a fixed frequency (28 kHz) and temperature (20°C) and then, pasteurized at 90°C for 2 min. Irrespective of the maturity, sonication improved the color characteristics (lightness, chroma, and hue) of wax apple juices (p > .05). Other quality parameters (titratable acidity, total soluble solids, cloud value and electrical conductivity) exhibited similar changes for all the juice samples tested. Sonicated samples retained higher antioxidant activity (5%–30%), especially in the ripe juice, whereas pasteurization significantly reduced (5%–20%) the antioxidant activity, as well as the total phenolic content. Moreover, sonication significantly reduced the enzyme activities, including polyphenol oxidase, polygalacturonase, pectin methylesterase, and peroxidase by 2%–10% when compared with pasteurization. Overall, sonication, either individually or in conjunction with pasteurization or thermal processing, was beneficial for maintaining the quality by inactivating enzymes, and retaining nutrients, whereas pasteurization degraded these juices. Novelty impact statement Ripe and overripe wax apple fruit juice was treated by pasteurization and sonication. Sonicated ripe wax apple juice was found to improve various phytochemical contents and antioxidant activities. Pasteurized and as well as sonicated ripe and overripe wax apple juice were effectively controlled the activities of quality degrading enzymes such as polyphenol oxidase, polygalacturonase, pectin methylesterase, and peroxidase

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Section: Resultsmentioning

confidence: 99%

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Bavisetty

Venkatachalam

2021

J. Food Process. Preserv.

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“…Another type of flavonoids, isoflavones are commonly referred to as phytoestrogens due to their considerable estrogen activity. They are characterized by the fusion of their ring B with the C 3 position of the ring C [21,[28][29][30]. They are an important group in a variety of fields, such as medicine, cosmetics, and nutrition.…”

Section: Isoflavonesmentioning

confidence: 99%

“…In particular, isoflavones have shown a variety of effects on human health, especially in women's health, such as the prevention and reduction of climate symptoms (such as hot flushes). The control of diseases such as diabetes, osteoporosis, and breast cancer has also been reported to be associated with the consumption of food rich in isoflavones [28,30,31]. In addition, even for prostate cancer isoflavones have shown their chemical-prevention effect [29].…”

Section: Human Health and Biological Propertiesmentioning

confidence: 99%

Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

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Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.

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“…As an advanced non-thermal processing technology, ultrasound has been widely studied in the field of food processing because of its advantages such as non-pollution, safety and simple operation [14] , [15] , [16] . On the one hand, cavitation bubbles are formed under the action of ultrasound, and the violent collapse of these bubbles leads to the accumulation of energy in hot spots and the formation of high-shear energy waves and turbulence.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Zhang

Wang

Feng

et al. 2022

Ultrasonics Sonochemistry

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Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey

Cited by 22 publications

References 50 publications

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Conventional and Emerging Extraction Processes of Flavonoids

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

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