•Ultrasound modes had effects on the structure of myofibrillar proteins (MPs).•Dual-frequency 20/40 kHz ultrasound thawing (DUT) was best thawing method.•DUT can effectively minimized the changes in ...MPs structure during thawing process.•MPs pretreated by DUT had less aggregation and degradation.•DUT protect the rheological behavior during the thawing process.
The influence of multi-frequency combined ultrasound thawing on primary, secondary, and tertiary structures, electrophoresis pattern, particle size distribution, zeta potential values, thermal stability, rheological behavior, and microstructure of small yellow croaker myofibrillar proteins (MPs) were studied. Four treatments were used for thawing small yellow croakers: flow water thawing (FWT), mono-frequency ultrasonic thawing (MUT), dual-frequency ultrasonic thawing (DUT), and tri-frequency ultrasonic thawing (TUT). Compared with fresh samples (FS), the MPs of the sample pretreated by DUT had non-significant effect on protein primary (including free amino groups and surface hydrophobicity), secondary, tertiary structures, electrophoresis pattern, and microstructure. MPs pretreated by DUT had less aggregation and degradation. Besides, DUT treatment increased the thermal stability of MPs. The ultrasound had significant effects on the rheological properties of MPs. Overall, DUT effectively minimized the changes in MPs structure and protected the protein thermal stability and rheological behavior during the thawing process.
•Three drying methods (HD, FD, ID) was used to dry bitter gourd slices.•The drying methods had significant influences on the product quality of bitter gourd.•Three polysaccharides (BPS-H, BPS-F, ...BPS-I) were obtained from the dried bitter gourd.•BPS-I exhibited strong antioxidant activities and bile acid-binding capacity in vitro.•BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro.
In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried bitter gourd. FD provided high-quality dried bitter gourd products due to the uniform honeycomb network and less collapsed structure. Three water-soluble bitter gourd polysaccharides (BPS-H, BPS-F, and BPS-I) were obtained from the bitter gourd dried using the three drying methods. The three polysaccharides exhibited similar preliminary structural characteristics with different monosaccharide compositions and molecular weights. BPS-I obtained from ID-dried bitter gourd had higher sugar and uronic acid contents than BPS-H and BPS-F. BPS-I exhibited stronger antioxidant activities and bile acid-binding capacity in vitro than BPS-H and BPS-F. Moreover, BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro.
•Ultrasound remarkably changed the structural and conformational features of pectin.•Ultrasound reduced the rheological properties and gel-formation capacity of pectin.•Ultrasonic-treated pectins had ...better emulsifying properties than untreated pectin.•Functional properties of pectin were largely determined by its Mw and conformation.
Ultrasonic degradation has become a fascinating strategy for preparing modified pectin, contributing to the improvement of pectin’s functional characteristics. In this study, the impacts of structural and conformational characteristics of original and ultrasound-treated citrus pectins on their functional properties were examined. The results showed that compared with ultrasound-treated pectins, untreated pectin presented higher rheological and gelling properties primarily attributed to its larger weight-average molecular weight (Mw), degree of methoxylation, amount of neutral sugar side chains, and z-average radius of gyration, as well as the more extended flexible-chain conformation. However, the ultrasound-treated pectins had better emulsifying properties than untreated pectin in an oil-in-water emulsion system. These properties, visually suggested by morphology analysis, including enhanced emulsifying capacity, emulsifying stability, reduced mean droplet size and negatively charged zeta potential. Moreover, the Mw and chain conformation of untreated and ultrasound-treated pectins played more decisive roles in their functional properties than the others.
•Dual-frequency ultrasound thawing (DUT) was used to treated small yellow croaker.•The small yellow croaker treated by DUT exhibited satisfactory quality traits.•The quality of the fish was evaluated ...by TMT-labeled quantitative proteomics.•There were 40 proteins correlated closely with quality indicators of the fish meat.•Eleven proteins can be potential biomarkers for monitoring quality of the fish.
The effect of dual-frequency sequential ultrasonic thawing (DUT) on the quality of quick-frozen small yellow croaker was studied by TMT-labeled quantitative proteomic method. A total number of 75 proteins were identified as differentially abundant proteins (DAPs) in fish meat treated by DUT, while 72 DAPs were in flow water thawing (FWT). The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the DAPs in the significant enrichment pathway of DUT group were enzymes. Compared with FWT, DUT had a significant effect on the enzyme content. The correlation analyses indicated that 40 DAPs were related with the quality traits. The 11 highly correlated DAPs are expected to be used as potential protein markers for texture profile analyses, color, thawing loss, water-holding capacity, and pH of thawed small yellow croaker quality. These results provide a further understanding of the quality stability of quick-frozen small yellow croaker treated by the DUT.
•Pectin behaved as a rigid semiflexible chain conformation in an aqueous solution.•The effect of ultrasonic intensity on conformational changes of pectin was explored.•Pectin changed from ...semiflexible chains into flexible chains or even flexible coils.•The conformational transition was mainly due to the destruction of hydrogen bonds.•Ultrasonic modification of pectin will have important applications in food industry.
In this study, the effects of ultrasonic intensity on conformational changes in aqueous citrus pectin solution under ultrasonic processing and its possible transition mechanism were investigated. The results demonstrated that higher ultrasonic intensity (104.7 W/cm2) caused larger alterations in the molecular and conformational parameters of the semiflexible pectin (Mark–Houwink relation exponent a: 0.820, conformational parameter α: 0.607, structural parameter ρ: 2.22) in aqueous solution. Meanwhile, the semiflexible chain of pectin became more flexible (a: 0.804, α: 0.601, ρ: 1.75) at higher ultrasonic intensity in aqueous solution, as was verified by atomic force microscopy. Moreover, conformational changes in pectin from semiflexible chains to flexible chains or even flexible coils (a: 0.791, α: 0.597, ρ: 1.70) could be attributed to the decreased degree of methoxylation and neutral sugars in side chains and the destruction of inter- and intramolecular hydrogen bonds under ultrasonic processing. Therefore, these results have important implications for understanding the ultrasonic modification of pectin.
Polyelectrolyte complex nanoparticles (PEC NPs) were fabricated via electrostatic interactions between positively charged heat-denatured lactoferrin (LF) particles and negatively charged pectin. The ...obtained PEC NPs were then utilized as curcumin carriers. PEC NPs were prepared by mixing 1.0 mg/mL solutions of heat-denatured LF and pectin at a mass ratio of 1:1 (w/w) in the absence of NaCl at pH 4.50. PEC NPs that were prepared under optimized conditions were spherical in shape with a particle size of ∼208 nm and zeta potential of ∼−32 mV. Hydrophobic curcumin was successfully encapsulated into LF/pectin PEC NPs with high encapsulation efficiency (∼85.3%) and loading content (∼13.4%). The in vitro controlled release and prominent antioxidant activities of curcumin from LF/pectin PEC NPs were observed. The present work provides a facile and fast method to synthesize nanoscale food-grade delivery systems for the improved water solubility, controlled release, and antioxidant activity of hydrophobic curcumin.
•A high molecular weight polysaccharide (PL-N) was degraded by ultrasound.•Ultrasound decreased the intrinsic viscosity and molecular weight of PL-N.•The degradation behavior of PL-N under ultrasound ...was fitted to (1/Mt−1/M0)=k·t.•Ultrasound degradation did not change the primary structure of PL-N.•Ultrasound can effectively enhance antioxidant activities of polysaccharides.
In this study, a high-molecular-weight polysaccharide PL-N isolated from the alkaline extract of Phellinus linteus mycelia was degraded by ultrasound. Results showed that ultrasound treatment at different ultrasonic intensities decreased the intrinsic viscosity and molecular weight of PL-N, as well as narrowed the molecular weight distribution. A larger reduction in intrinsic viscosity and molecular weight was caused by a higher ultrasonic intensity. The degradation kinetics model was fitted to (1/Mt−1/M0)=k·t, and the reaction rate constant (k) increased with increasing ultrasonic intensity. Ultrasound degradation did not change the primary structure of PL-N, and scanning electron microscopy analysis indicated that the morphology of the original PL-N was different from that of degraded PL-N fractions. Antioxidant activity assays in vitro indicated that the degraded PL-N fraction with low molecular weight had stronger hydroxyl radical scavenging capacity and higher TEAC and FRAP values.
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They ...could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.
Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic ...diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.
Regardless of the rapid advance on perovskite light‐emitting diodes (PeLEDs), the lack of long‐term operational stability hinders the practicality of this technology. Particularly, thermal management ...is indispensable to control the Joule heating induced by charge transport and parasitic re‐absorption of internally confined photons. Herein, a synergetic device architecture is proposed for minimizing the optical energy losses in PeLEDs toward high efficiency and long lifetime. By adopting a carefully modified perovskite emitter in combination with an improved light outcoupling structure, red PeLEDs emitting at 666 nm achieve a peak external quantum efficiency of 21.2% and an operational half‐lifetime of 4806.7 h for an initial luminance of 100 cd m‐2. The enhanced light extraction from trapped modes can efficiently reduce the driving current and suppress optical energy losses in PeLEDs, which in turn ameliorate the heat‐induced device degradation during operation. This work paves the way toward high‐performance PeLEDs for display and lighting applications in the future.
A synergetic device architecture is proposed for minimizing Joule heating in perovskite light‐emitting diodes toward high efficiency and long lifetime. By reducing the driving current and suppressing light re‐absorption in the perovskite emitter, the red‐emission device achieves a peak external quantum efficiency of 21.2% and an operational half‐lifetime of 4806.7 h.
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