•The nutritional value of mysore thorn borer was determined and compared to mealworm larva and conventional food sources.•Mysore thorn borer is a good source of nutritional and functional ...compounds.•The nutritional content of mysore thorn borer is comparable to conventional livestock.•This study demonstrates the suitability of mysore thorn borer as alternative food source able to solve nutritional problems.
There is increasing interest in using insects as an alternative nutrient source and Mysore thorn borer (MTB) (Anoplophora chinensis) might have nutritional and functional relevance for humans. The nutritional composition of MTB (amino acids, fatty acids, and elements profiles) was examined and compared with mealworm larva (MWL) (Tenebrio molitor). MTB was found to contain 19 amino acids, including all essential amino acids. A total of 16 fatty acids were detected including polyunsaturated fatty acids (e.g. α-linolenic acid and linoleic acid). Moreover, MTB had a low n − 6/n − 3 ratio and contained some essential elements, such as iron, zinc, calcium, and potassium. These results demonstrated that MTB might be a potential source of nutritional compounds for human consumption.
•Physical fields can be used as non-thermal techniques in food processing.•Physical fields used in fermentation can improve fermentation efficiency.•Physical fields can improve mass transfer and cell ...permeability.•Future work can focus on the mechanisms by which physical fields act.
Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.
•Alkaline concentration above 0.03M may cause nutrient or safety problems in extraction of rice residue protein.•Alkaline extraction may influence functional or structural properties of rice residue ...protein.•The LAL formation depends on the alkali concentration.
This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different alkali concentrations) by exploring the protein functional, structural properties and lysinoalanine (LAL) formation. The results showed that with the rising of alkali concentration from 0.03M to 0.15M, the solubility, emulsifying and foaming properties of RRPI increased at first and then descended. When the alkali concentration was greater than 0.03M, the RRPI surface hydrophobicity decreased and the content of thiol and disulfide bond, Lys and Cys significantly reduced. By the analysis of HPLC, the content of LAL rose up from 276.08 to 15,198.07mg/kg and decreased to 1340.98mg/kg crude protein when the alkali concentration increased from 0.03 to 0.09M and until to 0.15M. These results indicated that RRPI alkaline extraction concentration above 0.03M may cause severe nutrient or safety problems of protein.
•Biomass of S. cerevisiae in latent anaphase increased by 127.03% after sonication.•Membrane permeability of S. cerevisiae in latent anaphase enhanced by ultrasound.•Ethanol tolerance of S. ...cerevisiae was not affected significantly by ultrasound.
Effects of low-intensity ultrasound (at different frequency, treatment time and power) on Saccharomyces cerevisiae in different growth phase were evaluated by the biomass in the paper. In addition, the cell membrane permeability and ethanol tolerance of sonicated Saccharomyces cerevisiae were also researched. The results revealed that the biomass of Saccharomyces cerevisiae increased by 127.03% under the optimum ultrasonic conditions such as frequency 28kHz, power 140W/L and ultrasonic time 1h when Saccharomyces cerevisiae cultured to the latent anaphase. And the membrane permeability of Saccharomyces cerevisiae in latent anaphase enhanced by ultrasound, resulting in the augment of extracellular protein, nucleic acid and fructose-1,6-diphosphate (FDP) contents. In addition, sonication could accelerate the damage of high concentration alcohol to Saccharomyces cerevisiae although the ethanol tolerance of Saccharomyces cerevisiae was not affected significantly by ultrasound.
Compared with traditional thermal sterilization process, pulsed magnetic field (PMF) is a non-thermal sterilization technology with superior advantages of maintaining the nutrition and flavor of ...food. But little is known about its antimicrobial mechanism. To explore its antimicrobial mechanism, the variation of cell membrane, intracellular biological macromolecules and respiratory metabolism of E. coli O157: H7 after PMF treatment, were investigated. The results showed that PMF could cause cell membrane damage and increase cell membrane permeability, reducing the content of three intracellular macromolecules (protein, ATP and DNA), as well as exhibiting inhibition for ATPase activity. The inhibition rate and superposition rate test confirmed the pathway that affecting the respiratory metabolism of E. coli O157:H7 treated with PMF was hexose monophophate pathway (HMP), via reducing the activity of key enzyme glucose-6-phosphate dehydrogenase in HMP. Besides, PMF also exhibited superior antibacterial effect on E. coli O157:H7 when it was applied in vegetable juices.
•Pulsed Magnetic Field (PMF) can destroy the cell membrane of E. coli O157:H7.•PMF can inhibit Hexose Monophophate Pathway (HMP) in respiratory metabolic pathway.•PMF can be applied in vegetable juice sterilization without impact on quality.
The chemical structure and antioxidant of natural and ultrasonic degraded polysaccharides from Porphyra yezoensis Udea was investigated. The degraded polysaccharide (PYPSUD) was purified, and F2 (a ...homogeneous fraction) was obtained. FT-IR, 1H and 13C NMR spectral analysis revealed that F2 have typical porphyran structure. It has a backbone of alternating (1→4)-3,6-anhydro-α-l-galactopyranose) units and (1→3)-linked β-d-galactose or (1→4)-linked α-l-galactose 6-sulfate units. The result ascertained ultrasound degradation did not change the main structure of polysaccharides in the test conditions. Antioxidant proved that the activity of scavenging superoxide and hydroxyl radical is F2>VC>PSPYUD>PSPY. It was possible that ultrasonic treatment is an effective way for enhancing PSPY's antioxidant activity ascribing to decreasing molecular weight of polysaccharides.
The effects of ultrasonic treatment during proteolysis on kinetic characterisation of the hydrolysis of defatted wheat germ protein (DWGP), and on ACE-inhibitory activity of the hydrolysate, were ...investigated. The effects of ultrasonic pretreatment on the release of peptides with ACE-inhibitory were also studied. The results showed that the value of
k
A
for DWGP hydrolysis under ultrasonic irradiation increased by about 22.2%, and
K
M
decreased about 13.0%, compared with that obtained without ultrasound. Analysis of ACE-inhibitory activity indicated that ultrasound during enzyme treatments had less effect on the ACE-inhibitory activity, while ultrasonic pretreatment caused a 21.0–40.7% increase in ACE-inhibitory activity of DWGP hydrolysate. Analyses of hydrophobicity, microstructure, and amino acid composition revealed that ultrasonic pretreatment could accelerate the release of hydrophobic amino acids from DWGP during enzymatic hydrolysis. In conclusion, ultrasonic treatment during proteolysis could facilitate the enzymatic hydrolysis of DWGP, whereas ultrasonic pretreatment could promote the release of ACE-inhibitory peptides from DWGP during enzymatic hydrolysis.
•Simultaneous ultrasonic (SIU) accelerated NaCl transport in porcine tissue.•The SIU with 20 + 40 + 60 kHz was the best to improve the texture properties.•The myoglobin oxygenation level did not ...change significantly after SIU curing.•The application of SIU could enlarge the extra-myofibrillar space in the pork.
This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluated. The results displayed that the NaCl content of samples cured by simultaneous ultrasound (100 W/L) working mode with a frequency combination of 20, 40, and 60 kHz was higher than that of other ultrasound working modes. The effect of ultrasonic brining was significantly better than the static curing when the saline solution was >35 mL. In addition, the samples cured by simultaneous ultrasound had better physical qualities, including more pickling absorptivity, less cooking loss, and lower hardness, tenderness, and chewiness value. The intensity of lightness was reduced, although redness and yellowness remained unaltered compared to static curing. The myoglobin content decreased drastically without changing the oxygenation level, and the relaxation time of T2b and T21 was delayed. The microstructure indicated that the ultrasonic treatment could promote changes in meat texture. Overall, the simultaneous ultrasound at various frequencies could efficiently accelerate NaCl penetration and improve pork quality.
•Ultrasonic-assisted pH shift treatment was effective to modify rapeseed protein.•Alkaline condition was more efficient than acidic condition on protein modification.•The combined treatment improved ...the properties of electrospinning nanofibers.•The nanofibers-loaded essential oil showed promising antibacterial effect.
Electrospinning nanofibers (NFs) made from natural proteins have drawn increasing attention recently. Rapeseed meal is a by-product that rich in protein but not fully utilized due to poor properties. Therefore, modification of rapeseed protein isolates (RPI) is necessary to expand applications. In this study, pH shift alone or ultrasonic-assisted pH shift treatment was adopted, the solubility of RPI, along with the conductivity and viscosity of the electrospinning solution were detected. Moreover, the microstructure and functional characteristics of the electrospinning NFs, as well as the antibacterial activity of clove essential oil loaded-NFs were investigated. The tested parameters were remarkably improved after different treatments compared with the control, and synergistic effects were observed, especially under alkaline conditions. Hence, pH12.5 + US showed the maximum value of solubility, conductivity, and viscosity, which was more than 7-fold, 3-fold, and almost 1-fold higher than the control respectively. Additionally, SEM and AFM images showed a finer and smoother surface of NFs after treatments, and the finest diameter of 216.7 nm was obtained after pH12.5 + US treatment in comparison with 450.0 nm in control. FTIR spectroscopy of NFs demonstrated spatial structure changes of RPI, and improved thermal stability and mechanical strength of NFs were achieved after different treatments. Furthermore, an inhibition zone with a diameter of 22.8 mm was observed from the composite NFs. This study indicated the effectiveness of ultrasonic-assisted pH shift treatment on the physicochemical properties improvement and functional enhancement of NFs made from RPI, as well as the potential antibacterial application of the composite NFs in the future.
Display omitted
•Low-intensity fixed-frequency continuous ultrasound could promote bacterial growth.•Biomass of B. licheniformis YYC4 increased by 48.95% after ultrasound treatment.•Sonication caused ...sonoporation, leading to increased bacterial membrane permeability.•Sonication improved metabolic activity and spore germination of B. licheniformis YYC4.
The effect of low-intensity fixed-frequency continuous ultrasound (LIFFCU) on the growth of Bacillus licheniformis YYC4 was investigated. The changes in morphology and activity of the organism, contributing to the growth were also explored. Compared with the control, a significant increase (48.95%) in the biomass of B. licheniformis YYC4 (at the logarithmic metaphase) was observed following the LIFFCU (28 kHz, 1.5 h and 120 W (equivalent to power density of 40 W/L)) treatment. SEM images showed that ultrasonication caused sonoporation, resulting in increased membrane permeability, evidenced by increase in cellular membrane potential, electrical conductivity of the culture, extracellular protein and nucleic acid, and intracellular Ca2+ content. Furthermore, LIFFCU action remarkably increased the extracellular protease activity, volatile components of the culture medium, microbial metabolic activity, and spore germination of the strain. Therefore, LIFFCU could be used to efficiently promote the growth of targeted microorganisms.
PDF
