Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Ultrasonics Sonochemistry |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004255 |
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| author | Mian Shamas Murtaza Sanabil Yaqoob Bismillah Mubeen Aysha Sameen Mian Anjum Murtaza Abdur Rehman Tawfiq Alsulami Sameh A. Korma Ibrahim Khalifa Yong Kun Ma |
| author_facet | Mian Shamas Murtaza Sanabil Yaqoob Bismillah Mubeen Aysha Sameen Mian Anjum Murtaza Abdur Rehman Tawfiq Alsulami Sameh A. Korma Ibrahim Khalifa Yong Kun Ma |
| author_sort | Mian Shamas Murtaza |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-631302c0e41b4fcbb8f2b9ad1e8a644e |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-631302c0e41b4fcbb8f2b9ad1e8a644e2025-01-11T06:38:44ZengElsevierUltrasonics Sonochemistry1350-41772025-01-01112107176Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic propertiesMian Shamas Murtaza0Sanabil Yaqoob1Bismillah Mubeen2Aysha Sameen3Mian Anjum Murtaza4Abdur Rehman5Tawfiq Alsulami6Sameh A. Korma7Ibrahim Khalifa8Yong Kun Ma9School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China; Department of Food Science and Technology, MNS University of Agriculture, Multan, PakistanSchool of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, ChinaSchool of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, ChinaDepartment of Food Science and Technology, Government College Women University, Faisalabad, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanSchool of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, ChinaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool 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 EmiratesSchool of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang, China; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S1350417724004255 |
| spellingShingle | Mian Shamas Murtaza Sanabil Yaqoob Bismillah Mubeen Aysha Sameen Mian Anjum Murtaza Abdur Rehman Tawfiq Alsulami Sameh A. Korma Ibrahim Khalifa Yong Kun Ma Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties Ultrasonics Sonochemistry |
| title | Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties |
| title_full | Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties |
| title_fullStr | Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties |
| title_full_unstemmed | Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties |
| title_short | Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties |
| title_sort | investigating the triple frequency ultrasound assisted fermented rice lees impact on physicochemical structural morphological and metabolic properties |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004255 |
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