Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Taha, Ahmed; Mehany, Taha; Pandiselvam, R.; Siddiqui, Shahida Anusha; Mir, Nisar A.; Malik, Mushtaq Ahmad; Sujayasree, O. J.; Alamuru, Krishna Chaitanya; Khanashyam, Anandu Chandra; Casanova, Federico; Xu, Xiaoyun; Pan, Siyi; Hu, Hao

doi:10.1080/10408398.2022.2161464

Cited by 32 publications

(32 citation statements)

References 301 publications

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“…Ultrasonic waves are mechanical waves with the frequency exceeding the audible range (>20 kHz), which are achieved by converting electrical pulses into acoustic energy through the specific transducer (Bhargava et al., 2021). To meet various functional requirements in food sector, ultrasound can be divided into low‐intensity (<1 W/cm 2 , >100 kHz) ultrasound and high‐intensity (>1 W/cm 2 , 20−100 kHz) ultrasound based on power and frequency (Taha et al., 2023). Low‐intensity ultrasound with diagnostic value is generally employed in nondestructive testing for acquiring the information of physicochemical quality of foods.…”

Section: Degradation Of Aflatoxins By Physical Methodsmentioning

confidence: 99%

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Peng

Zhang

et al. 2023

Comp Rev Food Sci Food Safe

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Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of “global hot‐point” concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to “detoxification” are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.

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Section: Degradation Of Aflatoxins By Physical Methodsmentioning

confidence: 99%

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Peng

Zhang

et al. 2023

Comp Rev Food Sci Food Safe

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“…These free radicals interact with polysaccharides and may lead to the partial degradation of the polysaccharide chain. Moreover, the high-energy shear force generated by ultrasonic cavitation can also cause mechanical breakdown of the polysaccharide chain (Taha et al, 2023). Additionally, thermal effects resulting from the collapse of cavitation bubbles can induce the pyrolysis of the polysaccharides in aqueous solutions (Wang et al, 2021).…”

Section: Ultrasonic Degradationmentioning

confidence: 99%

Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives

Chen,

Wang,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Polysaccharides are promising biomolecules with lowtoxicity and diverse bioactivities in food processing and clinical drug development. However, an essential prerequisite for their applications is the fine structure characterization. Due to the complexity of polysaccharide structure, partial degradation is a powerful tool for fine structure analysis, which can effectively provide valid information on the structure of backbone and branching glycosidic fragments of complex polysaccharides. This review aims to conclude current methods of partial degradation employed for polysaccharide structural characterization, discuss the molecular mechanisms, and describe the molecular structure and solution properties of degraded polysaccharides. In addition, the effects of polysaccharide degradation on the conformational relationships between the molecular structure and bioactivities, such as antioxidant, antitumor, and immunomodulatory activities, are also discussed. Finally, we summarize the prospects and current challenges for the partial degradation of polysaccharides. This review will be of great value for the scientific elucidation of polysaccharide fine structures and potential applications.

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“…), which is mainly due to the effect of cavitation, turbulence, and shear stress effects generated by ultrasound. These effects could change the structure of the protein and then improve the functional properties by decreasing the particle size and solubility and increasing the stability of the protein. , Zhu et al investigated the effects of different ultrasonic power (200, 400, 600 W) and time (15, 30 min) on the structural and functional properties of WP. The results showed that ultrasound could reduce the α-helix content, increase irregular curl content, increase sulfhydryl group content, reduce the fluorescence intensity, and decrease the particle size of protein to improve its water solubility and emulsifying capacity .…”

Section: Functional Properties Of Walnut Proteinmentioning

confidence: 99%

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

Wen

Zhang

Cao

et al. 2023

J. Agric. Food Chem.

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Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.

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Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Cited by 32 publications

References 301 publications

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

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