Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp

Abstract

Shrimp is a common seafood with high nutritional value and delicious flavor. However, many individuals are allergic to shrimp, but no therapies have been provided until now. The aim of this study was to evaluate the impacts of the high-intensity ultrasound processing (0, 5, 10, 15, 20 min, at room temperature) on the physiochemical and allergenic properties of shrimp samples. The results indicated allergenicity decreased with increasing treatment time, and the best hypoallergenic effect showed at 20 min with a 76% reduction of tropomyosin. At 20 min, the total soluble protein content decreased by 28.26%, while the in vitro digestibility, peptide content, total antioxidant capacity strengthened by 7.53%, 0.81%, and 71.29%, respectively. β-Sheets and α-helices increased with processing time, accompanied by the reduction of turns and unordered conformations determining by Fourier-transform infrared spectroscopy. More fragments, strips, and holes were observed after 20 min, which indicated the physical essence of ultrasound treatment in improving the extraction of bioactive molecules. Industrial relevanceThe high-intensity ultrasound as a novel non-thermal processing technique exhibits great potential in reducing the allergenicity of food products. In comparison to thermal processing techniques, it consumes less energy and has a higher mass transfer rate without altering the fundamental properties of foods. Shrimp allergens can be efficiently modified or even eliminated after the optimal condition of ultrasound treatment. The sensory and nutritional properties of shrimp can be retained to meet the marketing requirements for consumers. Therefore, the manufacture of hypoallergenic shrimps with high quality will be one of the most popular products in the future. The findings in this study provide a better understanding of ultrasound application in both lowering allergenicity and retaining the nutritional characteristics of shrimp.