Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2025,
Номер
24(1)
Опубликована: Янв. 1, 2025
Abstract
Many
proteins
are
essential
food
components
but
also
major
allergens.
Reducing
protein
allergenicity
while
preserving
its
nutritional
value
and
technofunctional
properties
has
always
been
the
goal
of
industry.
Ultrasound
(US)
is
a
green
processing
method
for
modifying
proteins.
In
addition,
US
pretreatment
combined
with
other
techniques
(USPCT)
increasingly
used
in
Therefore,
this
review
presents
an
overview
recent
advances
impact
USPCT
(US‐combined
enzymatic
hydrolysis
[USCE],
US‐combined
glycation
[USCG],
polyphenol
conjugation
[USCP])
on
allergenicity,
value,
We
discuss
potential
mechanisms,
advantages,
limitations
these
technologies
improving
analyze
their
safety,
challenges,
corresponding
solutions.
It
was
found
that
can
improve
efficiency
effectiveness
different
methods,
which
turn
be
more
effective
reducing
functional
processed
products.
Future
research
should
start
new
optimization
process
conditions,
industrial
production,
use
to
promote
technical
progress.
This
paper
expected
provide
reference
development
high‐quality
hypoallergenic
raw
materials.
Frontiers in Nutrition,
Год журнала:
2024,
Номер
11
Опубликована: Март 6, 2024
Proteins
and
polyphenols
are
abundant
in
the
daily
diet
of
humans
their
interactions
influence,
among
other
things,
texture,
flavor,
bioaccessibility
food.
There
two
types
between
them:
non-covalent
covalent
interactions,
latter
being
irreversible
more
powerful.
In
this
review,
we
systematically
summarized
advances
investigation
possible
mechanism
underlying
polyphenols-proteins
interaction
food
processing,
effect
different
processing
methods
on
interaction,
for
characterizing
complexes,
impacts
protein
structure,
function
nutritional
value,
as
well
potential
bioavailability
polyphenols.
terms
health
promotion
prepared
effects
such
antioxidant,
hypoglycemic,
regulation
intestinal
microbiota
allergic
reactions
have
been
summarized.
Also,
applications
industry,
especially
foaming
agents,
emulsifiers
nanomaterials
also
discussed.
order
to
offer
directions
novel
research
systems,
properties
vivo
,
considered
present
challenges
future
perspectives
topic.
