Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Naveed Mahmood, Bertrand Muhoza, Yuyang Huang, Zeeshan Munir, Yue Zhang, Shuang Zhang, Yang Li
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引用次数: 0

Abstract

Protein is one of the most important components of food which significantly contributes to the structure, functionality, and sensory properties which may affect consumer acceptability of processed products. Conventional thermal processing affects protein structure and induce undesirable degradation of food quality. This review provides an overview of emerging pretreatment and drying technologies (plasma treatment, ultrasound treatment, electrohydrodynamic, radio frequency, microwave, and superheated steam drying) in food processing by assessing protein structural changes to enhance functional and nutritional properties. In addition, mechanisms and principles of these modern technologies are described while challenges and opportunities for the development of these techniques in the drying process are also critically analyzed. Plasma discharges can lead to oxidative reactions and cross-linking of proteins that can change the structure of proteins. Microwave heating contributes to the occurrence of isopeptide or disulfide bonds which promotes α-helix and β-turn formation. These emerging technologies can be adopted to improve protein surface by exposing more hydrophobic groups which restrict water interaction. It is expected that these innovative processing technologies should become a preferred choice in the food industry for better food quality. Moreover, there are some limitations for industrial scale application of these emerging technologies that need to be addressed.

新兴食品预处理和干燥技术对蛋白质结构、功能和营养特性的影响:最新综述。
蛋白质是食品中最重要的成分之一,对食品的结构、功能和感官特性有重要影响,可能会影响消费者对加工产品的接受程度。传统的热加工会影响蛋白质结构,导致食品质量下降。本综述通过评估蛋白质结构的变化,概述了食品加工中新兴的预处理和干燥技术(等离子处理、超声波处理、电流体动力、射频、微波和过热蒸汽干燥),以提高功能和营养特性。此外,还介绍了这些现代技术的机理和原理,并对这些技术在干燥过程中面临的挑战和发展机遇进行了批判性分析。等离子放电会导致蛋白质发生氧化反应和交联,从而改变蛋白质的结构。微波加热有助于产生同肽键或二硫键,从而促进α-螺旋和β-匝的形成。这些新兴技术可通过暴露更多限制水相互作用的疏水基团来改善蛋白质表面。预计这些创新加工技术将成为食品工业的首选,以提高食品质量。此外,这些新兴技术在工业规模应用方面还存在一些限制,需要加以解决。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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