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Volume 8
Issue 7
10.3390/foods8070262
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Review

Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids

by
Sara Esteghlal
1,2,
Hadi Hashemi Gahruie
1,2,
Mehrdad Niakousari
1,
Francisco J. Barba
3,*,
Alaa El-Din Bekhit
4,
Kumar Mallikarjunan
5 and
Shahin Roohinejad
5,6
1
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
2
Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
3
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
4
Department of Food Science, University of Otago, Dunedin 9054, New Zealand
5
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
6
Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
*
Author to whom correspondence should be addressed.
Foods 2019, 8(7), 262; https://doi.org/10.3390/foods8070262
Received: 12 May 2019 / Revised: 2 July 2019 / Accepted: 12 July 2019 / Published: 17 July 2019
(This article belongs to the Special Issue Application of Hurdle Technology for Food Preservation and Safety)
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Abstract

Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported the reduction of allergenicity of some proteins after the application of non-thermal treatments. The composition and concentration of free amino acids could be changed after non-thermal processing, depending on the processing time and intensity. The present review discusses the effects of different non-thermal treatments on protein properties in detail, and highlights the opportunities and disadvantages of these technologies in relation to protein functionality. View Full-Text
Keywords: Irradiation; ultrasound; cold plasma; pulsed electric fields; high-pressure processing; proteins and amino acids Irradiation; ultrasound; cold plasma; pulsed electric fields; high-pressure processing; proteins and amino acids
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MDPI and ACS Style

Esteghlal, S.; Gahruie, H.H.; Niakousari, M.; Barba, F.J.; Bekhit, A.E.-D.; Mallikarjunan, K.; Roohinejad, S. Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods 2019, 8, 262. https://doi.org/10.3390/foods8070262

AMA Style

Esteghlal S, Gahruie HH, Niakousari M, Barba FJ, Bekhit AE-D, Mallikarjunan K, Roohinejad S. Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods. 2019; 8(7):262. https://doi.org/10.3390/foods8070262

Chicago/Turabian Style

Esteghlal, Sara, Hadi H. Gahruie, Mehrdad Niakousari, Francisco J. Barba, Alaa E.-D. Bekhit, Kumar Mallikarjunan, and Shahin Roohinejad. 2019. "Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids" Foods 8, no. 7: 262. https://doi.org/10.3390/foods8070262

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