Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties
Food security for the increasing global population is a significant challenge of the current times particularly highlighting the protein deficiencies. Plant-based proteins could be considered as alternate source of the protein. The digestibility and PDCASS value of these proteins are still a concern...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724003353 |
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| author | Ghumika Pandita Savvy Sharma Irin Elsa Oommen Nishchhal Madaan Yuvraj Bhosale Vivien Nagy Ayaz Mukarram Shaikh Béla Kovács |
| author_facet | Ghumika Pandita Savvy Sharma Irin Elsa Oommen Nishchhal Madaan Yuvraj Bhosale Vivien Nagy Ayaz Mukarram Shaikh Béla Kovács |
| author_sort | Ghumika Pandita |
| collection | DOAJ |
| description | Food security for the increasing global population is a significant challenge of the current times particularly highlighting the protein deficiencies. Plant-based proteins could be considered as alternate source of the protein. The digestibility and PDCASS value of these proteins are still a concern. Blue proteins, the new approach of utilizing the proteins from aquatic sources could be a possible solution as it contains all the essential amino acids. However, the conjugation of these proteins with fats and glycogen interferes with their techno-functional properties and consequently their applicability. The application of power ultrasound for extraction and modification of these proteins from aquatic sources to break open the cellular structure, increase extractability, alter the protein structure and consequently provide proteins with higher bioavailability and bioactive properties could be a potential approach for their effective utilization into food systems. The current review focuses on the application of power ultrasound when applied as extraction treatment, alters the sulphite and peptide bond and modifies protein to elevated digestibility. The degree of alteration is influenced by intensity, frequency, and exposure time. The extracted proteins will serve as a source of essential amino acids. Furthermore, modification will lead to the development of bioactive peptides with different functional applications. Numerous studies reveal that blue proteins have beneficial impacts on amino acid availability, and subsequently food security with higher PDCAAS values. In many cases, converted peptides give anti-hypertensive, anti-diabetic, and anti-oxidant activity. Therefore, researchers are concentrating on ultrasound-based extraction, modification, and application in food and pharmaceutical systems. |
| format | Article |
| id | doaj-art-63bd5a67aa7d4ca9988b28ed85990257 |
| institution | OA Journals |
| issn | 1350-4177 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-63bd5a67aa7d4ca9988b28ed859902572025-08-20T02:32:42ZengElsevierUltrasonics Sonochemistry1350-41772024-12-0111110708710.1016/j.ultsonch.2024.107087Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive propertiesGhumika Pandita0Savvy Sharma1Irin Elsa Oommen2Nishchhal Madaan3Yuvraj Bhosale4Vivien Nagy5Ayaz Mukarram Shaikh6Béla Kovács7Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, IndiaPunjab Agricultural University, Ludhiana, IndiaDepartment of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, IndiaDepartment of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, IndiaResearch Engineer, Indian Institute of Technology, Kharagpur, India; Corresponding authors.Faculty of Agriculture, Food Science, and Environmental Management, Institute of Food Technology, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary; Doctoral School of Nutrition and Food Sciences, University of Debrecen, Böszörményi út 138, 4032 Debrecen, HungaryFaculty of Agriculture, Food Science, and Environmental Management, Institute of Food Science, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary; Doctoral School of Nutrition and Food Sciences, University of Debrecen, Böszörményi út 138, 4032 Debrecen, HungaryFaculty of Agriculture, Food Science, and Environmental Management, Institute of Food Science, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary; Doctoral School of Nutrition and Food Sciences, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary; Corresponding authors.Food security for the increasing global population is a significant challenge of the current times particularly highlighting the protein deficiencies. Plant-based proteins could be considered as alternate source of the protein. The digestibility and PDCASS value of these proteins are still a concern. Blue proteins, the new approach of utilizing the proteins from aquatic sources could be a possible solution as it contains all the essential amino acids. However, the conjugation of these proteins with fats and glycogen interferes with their techno-functional properties and consequently their applicability. The application of power ultrasound for extraction and modification of these proteins from aquatic sources to break open the cellular structure, increase extractability, alter the protein structure and consequently provide proteins with higher bioavailability and bioactive properties could be a potential approach for their effective utilization into food systems. The current review focuses on the application of power ultrasound when applied as extraction treatment, alters the sulphite and peptide bond and modifies protein to elevated digestibility. The degree of alteration is influenced by intensity, frequency, and exposure time. The extracted proteins will serve as a source of essential amino acids. Furthermore, modification will lead to the development of bioactive peptides with different functional applications. Numerous studies reveal that blue proteins have beneficial impacts on amino acid availability, and subsequently food security with higher PDCAAS values. In many cases, converted peptides give anti-hypertensive, anti-diabetic, and anti-oxidant activity. Therefore, researchers are concentrating on ultrasound-based extraction, modification, and application in food and pharmaceutical systems.http://www.sciencedirect.com/science/article/pii/S1350417724003353Blue proteinEAAs (Essential Amino Acids)Power ultrasoundBioactive peptidesAnti-hypertensive activity |
| spellingShingle | Ghumika Pandita Savvy Sharma Irin Elsa Oommen Nishchhal Madaan Yuvraj Bhosale Vivien Nagy Ayaz Mukarram Shaikh Béla Kovács Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties Ultrasonics Sonochemistry Blue protein EAAs (Essential Amino Acids) Power ultrasound Bioactive peptides Anti-hypertensive activity |
| title | Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties |
| title_full | Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties |
| title_fullStr | Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties |
| title_full_unstemmed | Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties |
| title_short | Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties |
| title_sort | comprehensive review on the potential of ultrasound for blue food protein extraction modification and impact on bioactive properties |
| topic | Blue protein EAAs (Essential Amino Acids) Power ultrasound Bioactive peptides Anti-hypertensive activity |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724003353 |
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