Recent advances in ultrasound application in fermented and non-fermented dairy products: antibacterial and bioactive properties

被引：8

作者：

Kaveh, Shima ^{[1
]}

Gholamhosseinpour, Aliakbar ^{[2
]}

Hashemi, Seyed Mohammad Bagher ^{[3
]}

Jafarpour, Dornoush ^{[4
]}

Castagnini, Juan M. M. ^{[5
]}

Phimolsiripol, Yuthana ^{[5
,6
]}

Barba, Francisco J. J. ^{[5
]}

机构：

[1] Gorgan Univ Agr Sci & Nat Resources, Fac Food Sci & Technol, Gorgan, Iran

[2] Jahrom Univ, Fac Agr, Dept Food Sci & Technol, Jahrom, Iran

[3] Fasa Univ, Fac Agr, Dept Food Sci & Technol, Fasa, Iran

[4] Islamic Azad Univ, Fac Agr, Fasa Branch, Dept Food Sci & Technol, Fasa, Iran

[5] Univ Valencia, Fac Pharm, Dept Prevent Med & Publ Hlth, Food Sci Toxicol & Forens Med, Avda Vicent Andres Estelles, Burjassot 46100, Spain

[6] Chiang Mai Univ, Fac Agroind, Chiang Mai 50100, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 07期

关键词：

Antioxidant; bioactive peptides; bioactive properties; enzyme; ultrasound; HIGH-INTENSITY ULTRASOUND; POWER ULTRASOUND; IMMUNOMODULATORY ACTIVITY; TECHNOLOGICAL PROPERTIES; ANTICANCER PEPTIDES; HYDROGEN-PEROXIDE; ALPHA-AMYLASE; HIGH-PRESSURE; SKIM MILK; FOOD;

D O I：

10.1111/ijfs.16457

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ultrasound, as an innovative approach, is a suitable alternative for dairy heat processing and can effectively inactivate microorganisms. Its capacity in improving the bioactive and functional properties of fermented dairy products has been stated in several studies. Increase in the amplitude of ultrasound up to 60% provided significantly increase in peptide content. This review provides comprehensive information of ultrasound in the production of both fermented and non-fermented dairy products. In-depth discussion of the effect of ultrasound on the bioactive properties of dairy products, linking the anticancer, antioxidant, and anti-inflammatory effects with the content of bioactive peptides, exopolysaccharides, and the activity of enzymes were also discussed. Ultrasound pre-treatment induces proteolysis and production of bioactive compounds such as peptides and exopolysaccharides that are responsible for antibacterial and health beneficial properties of these products including antioxidants, anticancer, anti-hypertensive, and anti-diabetic activities. The application of ultrasound at optimum conditions is a promising way to produce functional fermented and non-fermented dairy products with various health-beneficial activities.

引用

页码：3591 / 3607

页数：17

共 126 条

[1] Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria [J].