Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate

Song, Bo; Yao, Ping; Zhang, Yumeng; Pang, Xiaoyang; Zhang, Shuwen; Lv, Jing

doi:10.1016/j.ultsonch.2022.106049

Cited by 11 publications

(7 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For the CARV-containing nanoparticles subjected to sonication, the most significant changes were observed in the β-sheet (↓10.31%) and β-turn (↑8.57%) compared to CS alone. The β-sheet structure is stabilized by intramolecular or intermolecular hydrogen bonds, contributing to the amino acids hydrophobic in the internal structure. , The reduction of the β-sheet indicated that the hydrophobicity of the surface decreases due to the burying of hydrophobic sites. These findings align with fluorescence results, suggesting that CARV interacts with CS, thereby inducing environmental changes in the protein.…”

Section: Resultsmentioning

confidence: 99%

“…Increased α-helix content suggests the structuring of protein molecules. Furthermore, the reduction in random coil content can be attributed to the transformation of the random coil into β-turn. , …”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the reduction in random coil content can be attributed to the transformation of the random coil into β-turn. 30,32 3.4. Size, Polydispersity Index (PDI), and Zeta.…”

Section: Thermodynamics Parameters Of Cs-carv Bindingmentioning

confidence: 99%

See 2 more Smart Citations

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Lelis,

Silva,

Torres Neto

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

In this study, micellar casein (CS) and carvacrol (CARV) nanoparticles were successfully prepared by altering the pH of the medium. Fluorescence analysis confirmed that the hydrophobic interactions are the primary forces in the CS-CARV complex. Fourier transform infrared spectroscopy (FTIR) data revealed structural modifications following nanoencapsulation and ultrasound application. The insertion of CARV into the CS structure led to a size reduction, indicating that CARV interacts with the hydrophobic interior of the CS, approaching its protein fractions. The formed nanoparticles showed antioxidant potential, although they did not consistently outperform free CARV. The antimicrobial activity of CARV against Escherichia coli was enhanced after nanoencapsulation (↓87% for minimum inhibitory concentration, MIC, and ↑ 40% for the diameter of the inhibition zone). The nanoencapsulation of CARV within the CS protected against temperature, light, and phase separation over time. Despite sonication, which reduced the size and polydispersity of the nanoparticles, no significant improvements in antimicrobial activity and stability were observed that would justify its use.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Lelis,

Silva,

Torres Neto

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…In the process of ultrasonic-assisted fabrication of large-scale Al alloy ingots, due to the acoustic streaming, it can change the temperature field in the solidification region and accelerate the heat transfer rate in the Al melts [35]. Moreover, ultrasonic cavitation effect can break the crystal arms of dendrites, and the acoustic streaming made the broken dendritic dendrite arms uniformly disperse into the Al melt, increasing the number of nucleation sites [33].…”

Section: Discussionmentioning

confidence: 99%

The microstructure and mechanical properties of 2219 alloy during ultrasonic treatment

Jiang

et al. 2023

Materials Science and Technology

View full text Add to dashboard Cite

High-intensity ultrasonic melt treatment technique plays a key role in improving the performance of large-scale 2219 alloy ingot (Φ630 mm × 4500 mm). In this current paper, ultrasonic treatment-assisted casting techniques were developed and applied to manufacture large-scale 2219 aluminium (Al) alloy ingot in direct chill casting (DC). The industry-level experiments revealed that the α-Al grains of the ingot with ultrasonic (USDC) were refined, the area fraction of the coarse Al2Cu eutectic phase showed a decreasing trend, and the mechanical properties were lightly improved than without ultrasonic ingot (DC). Based on the present results and previous proposed hypotheses, the synergistic effects of cavitation and acoustic streaming were considered as the dominant mechanisms of USDC.

show abstract

“…Recently, HIUS systems have been used in a wide range of researches on milk and its derivatives (Abesinghe et al, 2022; Babu & Amamcharla, 2022; Kashaninejad & Razavi, 2020; Leong et al, 2014; Liu et al, 2014; Munir et al, 2022; Song et al, 2022). Ultrasonic bath (Figure 1) and ultrasound probe (Figure 2) are the main types HIUS systems applied for milk processing.…”

Section: Ultrasonic Equipment and Mechanism Of Actionsmentioning

confidence: 99%

Ultrasound assisted processing of milk: Advances and challenges

Firouz

Sardari

Soofiabadi

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

High-intensity ultrasound (HIUS) is a green technology that has improved various processes in the food industry. HIUS leads to improved heat and mass transfer rates, providing a faster processing technique and limiting production costs by increasing process efficiency. In food processing, ultrasound is regarded as a promising emerging technology with the potential to speed up processes and produce high quality products. This article describes recent applications of power ultrasound for physical milk processing, mentions the advantage and disadvantages of this technology, evaluates the physical and chemical effects of HIUS on the modification of milk, and novel research areas leading to the promotion and solving the challenges ahead. It is concluded that HIUS is a useful tool for milk processing, because of its positive effects on the quality and retaining their initial nutritional properties and sensory characteristics. It can also be considered that the forthcoming research will lead to the improvement and industrialization of this technology. Practical ApplicationsAs a very important food item in the human diet, milk has very sensitive components that usually undergo undesirable changes during processing. Power ultrasound is an emerging green technology that has a great potential for application in dairy processing that can significantly reduce such unfavorable changes. It has been proven that ultrasound has an appropriate capability to accelerate processes, reduce energy consumption and increase productivity. This technology has been successfully used in pasteurization, homogenization, filtration, and drying of milk in laboratory scale.Ultrasound has a very high potential for industrialization in the dairy industry and draws a promising perspective for its conventional applications in the production of dairy products in the not-too-distant future.

show abstract

Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate

Cited by 11 publications

References 52 publications

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

The microstructure and mechanical properties of 2219 alloy during ultrasonic treatment

Ultrasound assisted processing of milk: Advances and challenges

Contact Info

Product

Resources

About