Food Deterioration Research Articles

Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples.

The loss of fresh produce along the supply chain represents a significant contributor to environmental and economic burden. Although technological advances in distribution and storage have provided a means to reduce the loss of fresh produce, in resource-limited settings, these technologies may not be available. One attractive approach to help address this limitation is to use edible coatings to protect fresh produce from biotic and abiotic factors that cause food deterioration. Here, we developed edible coatings from materials that are cheap and easy to prepare: maize starch, κ-carrageenan, and agar as the matrix; glycerol as the plasticizer; and Lactobacillus plantarum TPB21.12 as the active ingredient. Using fresh cut apples as a model substrate, we found that maize starch coating retained color, agar coating delayed browning, and κ-carrageenan coating decreased mass shrinkage of the fresh cut apples. L. plantarum TPB21.12 remained viable in the edible coating suspensions during storage and was active against Escherichia coli TPB21.8, a model bacterium for biotic factor that causes food spoilage. The simplicity of the edible coating formulation and preparation method offers an attractive approach for applications to help protect fresh produce from deterioration and reduce food loss and waste generation.

Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by the combination of pyrophosphate and l-lysine

Protein oxidation, a common quality deterioration in muscle foods, could change the physicochemical characteristics and processability of the meat proteins. The present study focused on the effects of sodium pyrophosphate (PP, 1 mM), Lysine (Lys, 5 mM) and their combination (1 mM PP + 5 mM Lys) on the changes in structure and gelling properties of oxidized myofibrillar protein (Ox-MP). Treatment with the additives modified protein structures, reduced the average particle diameter (d3,2 and d4,3), restored the gelling behavior of Ox-MP, and remarkably improved the water holding capacity and breaking strength of heat-induced protein gels. The combination of PP and Lys showed a synergistic effect and resulted in the optimal enhancement of Ox-MP gel properties. Specifically, the set gel exhibited a fine, homogeneous and compact microstructure and a breaking strength 4-fold that of Ox-MP. Therefore, a combination of PP and Lys is recommended for aerated meat processing to maintain or enhance the MP gelling potential.

A Review on Antimicrobial Packaging from Biodegradable Polymer Composites.

The development of antimicrobial packaging has been growing rapidly due to an increase in awareness and demands for sustainable active packaging that could preserve the quality and prolong the shelf life of foods and products. The addition of highly efficient antibacterial nanoparticles, antifungals, and antioxidants to biodegradable and environmentally friendly green polymers has become a significant advancement trend for the packaging evolution. Impregnation of antimicrobial agents into the packaging film is essential for impeding or destroying the pathogenic microorganisms causing food illness and deterioration. Higher safety and quality as well as an extended shelf life of sustainable active packaging desired by the industry are further enhanced by applying the different types of antimicrobial packaging systems. Antimicrobial packaging not only can offer a wide range of advantages, but also preserves the environment through usage of renewable and biodegradable polymers instead of common synthetic polymers, thus reducing plastic pollution generated by humankind. This review intended to provide a summary of current trends and applications of antimicrobial, biodegradable films in the packaging industry as well as the innovation of nanotechnology to increase efficiency of novel, bio-based packaging systems.

Experimental Investigation of Drop-In Application of Natural Refrigerants

Cooling of raw materials and products in the food industry as well as in the whole food chain, including transportation and storage is an important task because it has a great impact to the product quality. This paper deal with the drop-in application of refrigerants in cooling systems used in the food industry. The focus of my research is to investigate the defrosting cycle of an evaporator in a cooling chamber with respect to the thermal medium used. Since during the process the temperature of the chamber can fluctuate, which can increase the deterioration of the stored food. My hypothesis is that if an environmentally or energetically beneficial change of refrigerant is implemented in a plant, the length of defrosting cycles will also change. My aim is to mathematically describe the relationship between refrigerants, chamber temperature and defrosting time. This will help to predict the effect of a possible refrigerant change on the length of the defrost cycle as a function of the chamber temperature.

Microbiological Analysis of Tilapia Fillet Stored Under Refrigerated Conditions

Fish is a food susceptible to deterioration and contamination by microorganisms through the food chain, affecting its quality and safety. Fish is subjected to various processing and preservation methods in order to maintain availability, quality and safety for a longer time. The objective of the study was the microbiological analysis of tilapia fillets in refrigeration for 12 days. The tilapia processing was carried out to obtain fillets. The fillets were packed in polyethylene bags and later in an isothermal polystyrene container and kept in refrigeration for 12 days and the microbiological analysis was carried out through quality and safety indicators. The results of the microbiological analysis indicated a regular growth dynamic during storage, reaching maximums for Aerobic Mesophylls (AM) and Aerobic Psychrophiles (AP) of 12.5 and 8.6 Log CFU/g respectively, Fungi and Yeast (FY) 9 Log CFU/g, Lactic Acid Bacteria (LAB) 9 Log CFU/g, Total Coliforms (TC) 8.3 Log CFU/g and Pseudomonas (P) 7 Log CFU/g. According to different microbiological criterion related to deterioration and acceptability in food, the counts obtained in fillet reached maximum values on day 4 of storage for AM, day 6 for AP, day 8 for P, day 2 for TC and after day 2 for LAB. The analysis of microbial growth in fillet under refrigeration through quality and safety indicators, allow estimating conditions and periods of availability of healthy and nutritious food.

Nano-engineered materials for sensing food pollutants: Technological advancements and safety issues

Food spoilage and safety are key concerns of the modern food sector. Among them, several types of polluting agents are the prime grounds of food deterioration. In this context, nanotechnology-based measures are setting new frontiers to strengthen food applications. Herein, we summarize the nanotechnological dimension of the food industry for both processing and packaging applications. Active bioseparation, smart delivery, nanoencapsulation, nutraceuticals, and nanosensors for biological detection are a few emerging topics of nanobiotechnology in the food sector. The development of functional foods is another milestone set by food nanotechnology by building the link between humans and diet. However, the establishment of optimal intake, product formulations, and delivery matrices, the discovery of beneficial compounds are a few of the key challenges that need to be addressed. Nanotechnology provides effective solutions for the aforementioned problem giving various novel nanomaterials and methodologies. Various nanodelivery systems have been designed, e.g., cochleate, liposomes, multiple emulsions, and polysaccharide-protein coacervates. However, their real applications in food sciences are very limited. This review also provides the status and outlook of nanotechnological systems for future food applications.

Bioactive and chemical properties of Kersting's groundnut proteins

Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration.

Research on option pricing and coordination mechanism of festival food supply chain

Based on the status quo of festival food waste, we designed a conservation-oriented supply chain, which is a single-cycle food supply chain with two players, including one retailer and one supplier. The retailer, as a follower of the Stackelberg game, can receive the product from the supplier in two ways: at the wholesale price or as a call option. Meanwhile, there are two production modes of the product line: slow and rapid. When the retailer has determined the strike amount, under the early slow production mode, it is difficult to meet the rapid demand for festival food, and the supplier will shift to the rapid production mode. By the nature of the product, there is a certain deterioration rate. Furthermore, the demand achieves a maximum value before the festival, after which the demand plummets. Under the above conditions, we explore the optimal production strategy and the optimal pricing strategy. By comparing the forward contracts under the two benchmarks of centralized supply chains, and decentralized supply chains, our results indicate that, in a decentralized supply chain system, the optimal strike price, wholesale price, and option price are influenced by the retail price, food deterioration rate, and relevant cost. The discount price has no effect on the optimal price. Optimal profit is negatively correlated with demand risk, spoilage rate and production costs, and positively correlated with out-of-stock costs. Through the risk-sharing mechanism of an option contract, both the retailer and the supplier reduce their business risk. In addition, the decentralized supply chain's optimal profit value can be coordinated to the centralized supply chain profit value under certain conditions.

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities.

Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and storage, along with the secretion of toxic secondary metabolites. Indiscriminate application of synthetic preservatives may develop resistance in microbial strains and associated complications in human health with broad-spectrum environmental non-sustainability. The application of essential oils (EOs) as a natural antimicrobial and their efficacy for the preservation of foods has been of present interest and growing consumer demand in the current generation. However, the loss in bioactivity of EOs from fluctuating environmental conditions is a major limitation during their practical application, which could be overcome by encapsulating them in a suitable biodegradable and biocompatible polymer matrix with enhancement to their efficacy and stability. Among different nanoencapsulated systems, nanoemulsions effectively contribute to the practical applications of EOs by expanding their dispersibility and foster their controlled delivery in food systems. In line with the above background, this review aims to present the practical application of nanoemulsions (a) by addressing their direct and indirect (EO nanoemulsion coating leading to active packaging) consistent support in a real food system, (b) biochemical actions related to antimicrobial mechanisms, (c) effectiveness of nanoemulsion as bio-nanosensor with large scale practical applicability, (d) critical evaluation of toxicity, safety, and regulatory issues, and (e) market demand of nanoemulsion in pharmaceuticals and nutraceuticals along with the current challenges and future opportunities.

A Review on Recent Techniques for Food Preservation

Food preservation is most significant in the food industry to prevent food from the growth of bacteria and yeasts which causes spoilage of food. And also for the safety and reliability of food product, the freezing plays important role in the food industries. Modern industries has introduced many innovative food preservation freezing technologies which are explained in this review paper such freezing technologies are cryogenic freezing, air blast freezing, super-chilling, high pressure freezing and also alternate freezing processes such as ultrasound assisted freezing and electrically and magnetically assisted freezing. This freezing techniques are most commonly used to preserve the food for long period in safe manner. In this food freezing process the food is cooled from ambient temperature to chilling temperature and then stored between temperature of -18 oCand -35 oC to slow down the microbiological, physicaland chemical factorswhich are responsible for spoilage and deterioration in foods. This paper aims to accelerate the developmentand implementation of these freezing technologies by the food sector to achieve better quality and shelf life of food products.

Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films

Sustainable multifunctional halochromic nanocomposite films (“smart films”) were prepared using a casting method. Natural pigments (saffron or red barberry anthocyanins) and TiO2 nanoparticles were included in these films as pH-responsive color indicators and for light blocking, respectively, as well as for their other functional attributes. The film matrix was constructed from a network of crosslinked biopolymers consisting of gelatin and κ-carrageenan. The mechanical, morphological, spectroscopic, colorimetric, thermal, barrier, ammonia-sensitivity, antimicrobial, antioxidant, and biodegradable characteristics of the films were investigated. Moreover, the efficacy of the films was demonstrated by using them to monitor changes in the freshness of packaged fish during storage. Incorporation of TiO2 nanoparticles and natural anthocyanins significantly improved the mechanical and moisture resistance of the films. Spectroscopic analysis (ATR-FTIR and XRD) indicated the nanoparticles and pigments were dispersed throughout the biopolymer matrix, and identified the important molecular interactions involved (such as hydrogen and electrostatic bonding). The films changed color in response to alterations in the freshness of the fish samples, which was correlated to ammonia production during fish degradation. The presence of the anthocyanins and TiO2 nanoparticles increased the bacteriostatic properties of the smart films, as well as inhibiting oxidative reactions. The smart films were shown to be biodegradable, decomposing within ∼30 days under simulated environmental conditions. In conclusion, these biodegradable smart/active films may be suitable replacements for plastic packaging materials. Moreover, they are able to detect food deterioration and prolong shelf life, thereby improving quality and reducing waste.

The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products

Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However, the level of MDA produced during the frying process varies depending on the type of food. Methods: This study was performed to evaluate the levels of MDA before and after the frying process in different products, including chicken, fish, pan kebab, beef, sausage, and hamburger. Also, the effect of meat content in hamburger was evaluated on the MDA level. The spectrophotometric thiobarbituric acid reactive substances (TBARS) test was used to determine MDA in the food products. Results: The concentration of MDA in the products increased significantly (P < 0.01) after frying in oil. The highest amount of MDA between the products was detected in fried fish (1.24 µM/g). By increasing the percentage of meat in hamburgers, the content of MDA increased in this product. In the hamburger containing 90% of meat, the MDA level was significantly (P < 0.05) higher than others (0.98 µM/g). Conclusion: The results of the present study can provide proper knowledge about the levels of lipid peroxidation and the safety of different fried meat products.

Inhibition of Biofilm Formation of Foodborne Staphylococcus aureus by the Citrus Flavonoid Naringenin.

Taking into consideration the importance of biofilms in food deterioration and the potential risks of antiseptic compounds, antimicrobial agents that naturally occurring are a more acceptable choice for preventing biofilm formation and in attempts to improve antibacterial effects and efficacy. Citrus flavonoids possess a variety of biological activities, including antimicrobial properties. Therefore, the anti-biofilm formation properties of the citrus flavonoid naringenin on the Staphylococcus aureus ATCC 6538 (S. aureus) were investigated using subminimum inhibitory concentrations (sub-MICs) of 5~60 mg/L. The results were confirmed using laser and scanning electron microscopy techniques, which revealed that the thick coating of S. aureus biofilms became thinner and finally separated into individual colonies when exposed to naringenin. The decreased biofilm formation of S. aureus cells may be due to a decrease in cell surface hydrophobicity and exopolysaccharide production, which is involved in the adherence or maturation of biofilms. Moreover, transcriptional results show that there was a downregulation in the expression of biofilm-related genes and alternative sigma factor sigB induced by naringenin. This work provides insight into the anti-biofilm mechanism of naringenin in S. aureus and suggests the possibility of naringenin being used in the industrial food industry for the prevention of biofilm formation.

Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry-A review.

Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure of biofilm results from genetic-related mechanisms besides other factors such as bacterial morphology or substratum properties. Inhibition of biofilm formation of harmful bacteria (spoilage and pathogenic bacteria) is a critical task in the food industry because of the enhanced resistance of biofilm bacteria to stress, such as cleaning and disinfection methods traditionally used in food processing plants, and the increased food safety risks threatening consumer health caused by recurrent contamination and rapid deterioration of food by biofilm cells. Therefore, it is urgent to find methods and strategies for effectively combating bacterial biofilm formation and eradicating mature biofilms. Innovative and promising approaches to control bacteria and their biofilms are emerging. These new approaches range from methods based on natural ingredients to the use of nanoparticles. This literature review aims to describe the efficacy of these strategies and provide an overview of recent promising biofilm control technologies in the food processing sector.

Lactobacillus plantarum metabolites reduce deoxynivalenol toxicity on jejunal explants of piglets

The deterioration of food and feed stuffs and toxic intestinal effects due to fungal colonization and concomitant production of mycotoxins is an increasing concern. The development of fungi resistance to many commonly used chemical preservatives adds further alarm. Therefore, effective detoxification methods would be useful in counteracting this problem. Biotransformation/adsorption of mycotoxins by lactic acid bacteria and their metabolites is a promising approach to minimize the deleterious effects of mycotoxins. The objective of the present study was to evaluate the beneficial effects of Lactobacillus plantarum metabolites in reducing deoxynivalenol intestinal toxicity. To achieve this aim, histological, morphometrical and oxidative stress analyses were performed in the intestinal mucosa of piglets exposed to deoxynivalenol alone or associated with two strains (SN1 and SN2) of L. plantarum subsp. plantarum metabolites. Metabolites were obtained after dichloromethane (D) or ethyl acetate (A) extraction. Jejunal explants were exposed to the following treatments for 2 and 4 h a) culture medium (control group); b) deoxynivalenol (DON, 10 μM); c) L. plantarum metabolites DSN1; d) L. plantarum metabolites DSN1+DON; e) L. plantarum metabolites DSN2; f) L. plantarum metabolites DSN2+DON; g) L. plantarum metabolites ASN1; h) L. plantarum metabolites ASN1+DON; i) L. plantarum metabolites ASN2; j) L. plantarum metabolites ASN2+DON. The metabolites were incubated 1 h previously to DON challenge (one and 3 h of exposure). Histological assessment showed DON-treated explants with villi fusion and atrophy, multifocal apical necrosis and cuboid or flattened enterocytes with 2 and 4 h of exposure, while LP metabolites groups individually or associated with DON remained like control. The density of goblet cells in villi and crypts was reduced in DON explants compared to control group with 2 and 4 h of exposure; on the other hand, a significant increase in this parameter was achieved in LP metabolites groups compared to DON. Morphometric evaluation showed no difference in villi height or crypts depth in any treated explants. Overall, oxidative stress response assessments showed that explants exposed to SN1 extracted with dichloromethane and ethyl acetate, and SN2 extracted with dichloromethane reduced superoxide anion production. In conclusion, L. plantarum metabolites induced beneficial effects in intestinal mucosa, reducing the toxic effects of DON on intestinal morphology and oxidative response.

A Gas-Permeation Controllable Packaging Membrane with Porous Microspheres as Gas "Switches" for Efficient Preservation of Litchi.

Food wastage represented by the deterioration of perishable food like fruits and vegetables is a serious global problem with tremendous ethical, financial, and environmental costs. The atmosphere (CO2 and O2) has a crucial role in food storage and can regulate physiological food metabolism and microbial growth. Modified atmosphere packaging (MAP) is a promising method used to extend shelf life and preserve the quality of perishable food; yet, its use depends on the specific gas permeability and selectivity of polymer membranes to generate an atmosphere desirable for storage. In this study, we established and validated a new plant leaf-mimetic shellac-based MAP membrane embedded with chitosan porous microspheres loaded with antimicrobial tannic acid (TA-CPM) as gas "switches" for regulating O2 and CO2 permeability and CO2/O2 selectivity. The effects of different amounts of TA-CPM added into the hybrid membranes were examined for litchi preservation at room temperature. Our results showed that this hybrid TA-CPM/shellac packaging membrane could regulate the internal CO2 and O2 concentrations and the CO2/O2 ratio within the packages containing litchis by adjusting the addition amount of TA-CPM. The 0.05% TA-CPM/shellac and 0.10% TA-CPM/shellac packages, especially 0.05% TA-CPM/shellac, generated a more desirable CO2 and O2 atmosphere for litchi preservation compared with controls, which was reflected by the delaying of browning and rotting, maintaining of the natural color of the litchi pericarp, preservation of pulp quality, inhibition of polyphenol oxidase and guaiacol peroxidase activities, and reduction of oxidative cell damage in litchis. The results suggested that 0.05% TA-CPM/shellac and 0.10% TA-CPM/shellac packaging membranes, especially 0.05% TA-CPM/shellac, could generate an ideal atmosphere for litchi storage at room temperature, demonstrating that this permeation-controlled hybrid membrane has great potential in food preservation and other applications requiring a modified atmosphere.

Harvesting of Antimicrobial Peptides from Insect (Hermetia illucens) and Its Applications in the Food Packaging

About one-third of the total food produced is wasted, rising the concern to adopt proper management. Simultaneously with the increase in population, demand for food is increasing which may lead to scarcity. Adequate packaging is one of the ways to avoid deterioration of food and prevent wastage. In recent years, active packaging has attained interest due to its commendable results in food preservation. Several studies proved that the embodiment of antimicrobial components into the packaging material has the ability to prevent microbial contamination. Antimicrobial peptides (AMP) are newly discovered antimicrobial agents for impregnation into packaging material. Among various sources for AMP, insects have shown great resistivity against a wide spectrum of microorganisms. Insects feed on substances consisting of a varying range of contaminations, which often results in infections. Insects synthesise AMPs to fight such infections and survive in that atmosphere. The disease-causing agents in humans are the same as those found in insects. Hence, AMPs extracted from insects have the potential to fight the microorganisms that act as hazards to human health. This review highlights the harvesting and synthesis of AMPs from Hermetia illucens, which is a promising source for AMP and its applications in the food packaging industry.

Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety.

Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.

Control of postharvest fungal diseases in fruits using external application of RNAi.

Contamination with a variety of filamentous fungi can cause deterioration of food and agricultural products. Fungal contaminations reduce the quality and the shelf life of fresh fruits and are one of the main causes of economic loss in the global fresh fruit industry. Although chemical fungicides are effective and traditionally used to control postharvest fungal diseases, they are harmful to human health. In this context, use of RNA interference (RNAi)-based fungicides is a promising alternative strategy. Spray-induced gene silencing (SIGS) is an innovative RNAi-based approach for silencing target genes in phytopathogens. This review aims to discuss the recent findings on the use of RNAi-based fungicides to control the postharvest spoilage of fresh fruits. PRACTICAL APPLICATION: Control of postharvest fungal diseases is one of the most important strategies to make food available to consumers longer. In this sense, the external application of RNAi seems to be technologically advantageous and efficient as it helps to maintain the characteristics of plant products. In this sense, this review discussed what is possible to find in the literature regarding this new technology.

Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate

Lipid and protein oxidation always causes the deterioration of foods and their shortened shelf lives. The aim of the present work was to evaluate the effect of high-intensity ultrasound on the chemical and physical stabilities of oil-in-water emulsions comprising a plant-based oil (walnut oil) and protein (almond protein isolate). Emulsions were produced using a three-step procedure: high-shear mixing, sonication, and homogenization. The sonication step was carried out for 30 min at three different energy densities: 0, 200, or 400 J/cm3. Increasing sonic energy densities resulted in much smaller particle size and more droplet charge of the freshly made emulsions. The sonication step also improved the physical stability of emulsified lipids during storage by suppressing the changes in the droplet size and charge. Meanwhile, sonication also inhibited the oxidation of emulsified lipids by decreasing the generation of lipid hydroperoxides and 2-thiobarbituric acid-reactive substances as well as protein by reducing the gain of carbonyls, the loss of free sulfhydryl groups and intrinsic tryptophan fluorescence, and the modification of molecular weights. The highest sonication energy density (400 J/cm3) gave the best results. This study is expected to broaden the application of high-intensity ultrasound in protein emulsion production to improve their quality and acceptability.