Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties.

Autor: Murtaza MS; School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China; Department of Food Science and Technology, MNS University of Agriculture, Multan, Pakistan., Yaqoob S; School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China., Mubeen B; School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China., Sameen A; Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan., Murtaza MA; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan., Rehman A; School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China., Alsulami T; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia., Korma SA; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Khalifa I; School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China; Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates., Ma YK; School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China. Electronic address: mayongkun@ujs.edu.cn.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Nov 26; Vol. 112, pp. 107176. Date of Electronic Publication: 2024 Nov 26.
DOI: 10.1016/j.ultsonch.2024.107176
Abstrakt: This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on the chemical, structural, morphological, metabolic, and sensory properties of rice lees (RL). Ultrasonicated-assisted RL fermented with L. helveticus (URLH-48) had the greatest total phenolic contents (TPC) (112.1 mg GAE/m), total flavonoid contents (TFC) (163.62 mg RE/mL), and proanthocyanidin contents (PAC) (728.34 mg/mL) compared to RL (control) and other treatments. Furthermore, URLH-48 demonstrated an increase in the concentrations of quinic acid (486.96 mg/L) and gallic acid (201.42 mg/L), as determined by HPLC-UV analysis. Additionally, FTIR spectral analyses demonstrated that TFUT-assisted fermented RL exhibited a greater degree of flexibility and mobility in its secondary structures compared to RL (control). The amino acid's profile of RL was significantly increased as LAB degraded the RL proteins, and the function of TFUT facilitates bacterial activity. Moreover, SEM observation provides convincing evidence that TFUT improves and speeds up the breakdown of proteins' structures, resulting in irregular and dense structures. Correlation and molecular docking research suggest that TFUT has different impacts on specific RL and fermented RL characteristics. The analyses conducted using GC-MS and E-nose indicated the generation of highly volatile flavor compounds through fermentation. The sensory evaluation results show an increase in liking following fermentation and TFUT-assisted fermentation, which is attributed to the production of flavor compounds. Consequently, the combined use of TFUT-assisted fermentation markedly improves the polyphenolic composition, antioxidant capacity, flavor profile, micromorphology, and overall quality of RL, which may enhance their functionality and broaden their applications in the food industry.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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