Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp |
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| Affiliation: | 1. National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China;2. Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China;3. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China;4. Nanchang Institute for Food and Drug Control, Nanchang, Jiangxi 330038, China;1. Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria, 8001, Australia;2. Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee, Victoria, 3030, Australia;1. Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China;2. Institute for Advanced Study, Shenzhen University, Shenzhen 518000, China;1. Jagiellonian University, Faculty of Chemistry, Department of Crystal Chemistry and Crystal Physics, Gronostajowa 2, 30-387 Kraków, Poland;2. Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, Niezapominajek 8, 30-239 Kraków, Poland;3. Jagiellonian University, Institute of Zoology and Biomedical Research, Department of Cell Biology and Imaging, Gronostajowa 9, 30-387 Kraków, Poland;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;2. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA |
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| Abstract: | Shrimp is a common seafood with high nutritional value and delicious flavor. However, many individuals are allergic to shrimp, but no therapies have been provided until now. The aim of this study was to evaluate the impacts of the high-intensity ultrasound processing (0, 5, 10, 15, 20 min, at room temperature) on the physiochemical and allergenic properties of shrimp samples. The results indicated allergenicity decreased with increasing treatment time, and the best hypoallergenic effect showed at 20 min with a 76% reduction of tropomyosin. At 20 min, the total soluble protein content decreased by 28.26%, while the in vitro digestibility, peptide content, total antioxidant capacity strengthened by 7.53%, 0.81%, and 71.29%, respectively. β-Sheets and α-helices increased with processing time, accompanied by the reduction of turns and unordered conformations determining by Fourier-transform infrared spectroscopy. More fragments, strips, and holes were observed after 20 min, which indicated the physical essence of ultrasound treatment in improving the extraction of bioactive molecules.Industrial relevanceThe high-intensity ultrasound as a novel non-thermal processing technique exhibits great potential in reducing the allergenicity of food products. In comparison to thermal processing techniques, it consumes less energy and has a higher mass transfer rate without altering the fundamental properties of foods. Shrimp allergens can be efficiently modified or even eliminated after the optimal condition of ultrasound treatment. The sensory and nutritional properties of shrimp can be retained to meet the marketing requirements for consumers. Therefore, the manufacture of hypoallergenic shrimps with high quality will be one of the most popular products in the future. The findings in this study provide a better understanding of ultrasound application in both lowering allergenicity and retaining the nutritional characteristics of shrimp. |
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