Improvement Of Functional Properties Research Articles

Development of Sustainable Vegan Pea Protein-Zinc Complex: Characterization, In Vitro Cellular Mineral Uptake, and Application in Functional Biscuit Production

This study aimed to investigate the potential of pea protein concentrate (PPC) to form protein-mineral composites, with a specific focus on its zinc- (Zn-) binding capabilities. In addition, the physical and functional properties of PPC were evaluated. PPC, a potential protein source, was found to possess lipophilic properties, suggesting its suitability for various applications in food production. The investigation involved a comprehensive characterization of pea protein concentrate-zinc complex (PPC-Zn) composites, utilizing various analytical techniques such as Fourier transform infrared spectroscopy, scanning electron microscopy, particle size analysis, zeta potential measurement, and thermogravimetric analysis. The findings of this study indicated that the protein content of PPC-Zn (79.02 ± 1.33%) insignificantly increased as compared to PPC (78.86 ± 1.16%). Furthermore, PPC demonstrated improved functional properties, including increased protein solubility (2.55%), enhanced water-holding (13.09%) and oil-holding capacity (11.17%), and improved foaming capacity and stability (2.08% and 6.07%, respectively). These improvements in functional properties were likely attributed to the unique surface structure observed in SEM micrographs. The research also highlighted the maximum binding capacity of PPC for zinc, which was observed at concentrations of 5 mM (95.35 ± 1.86%). This binding of zinc ions to PPC induced changes in the characteristics and internal structures of the protein concentrate. Notably, the presence of functional groups such as -COOH, -OH, and –NH2 in PPC suggested their involvement in coordinating with zinc ions to form PPC-Zn composites. This investigation demonstrated a significant increase (2.26%) in the mineral bioavailability of PPC-Zn. Additionally, the cellular uptake, retention, and transport of PPC-Zn were improved by 9.79%, 7.84%, and 9.51%, respectively. Fortified biscuits (B2) demonstrated enhanced cellular uptake (2.79%), retention (4.84%), and transport (3.51%) compared with control biscuits. Fortified biscuits (B2) had higher microbial counts (total plate count is 3.57 ± 0.03 and the yeast-mold count is 3.96 ± 0.07 cfu/g) than control biscuits (B1) (total plate count is 2.49 ± 0.13 and the yeast-mold count is 3.44 ± 0.11 cfu/g) at the end of storage, and there is no difference in sensory evaluation between the control and fortified biscuits. Furthermore, the key findings indicated that PPC could serve as a promising carrier for mineral supplements, binding with zinc effectively.

Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate.

This study investigated preheated (25-100°C) black soybean protein isolate (BSPI) conjugated with syringic acid (SA) (25 and 50µmol/g protein) under alkaline conditions, focusing on the structure, functional properties, and storage stability. The results revealed that the SA binding equivalent and binding rate on BSPI increased continuously as the preheat temperature increased. Additionally, preheating positively impacted the surface hydrophobicity (H0) of BSPI, with further enhancement observed upon SA binding. Preheating and SA binding altered the secondary and tertiary structure of BSPI, resulting in protein unfolding and increased molecular flexibility. The improvement in BSPI functional properties was closely associated with both preheating temperature and SA binding. Specifically, preheating decreased the solubility of BSPI but enhanced the emulsifying activity index (EAI) and foaming capacity (FC) of BSPI. Conversely, SA binding increased the solubility of BSPI with an accompanying increase in EAI, FC, foaming stability, and antioxidant activity. Notably, the BSPI100-SA50 exhibited the most significant improvement in functional properties, particularly in solubility, emulsifying, and foaming attributes. Moreover, the BSPI-SA conjugates demonstrated good stability of SA during storage, which positively correlated with the preheating temperature. This study proposes a novel BSPI-SA conjugate with enhanced essential functional properties, underscoring the potential of preheated BSPI-SA conjugates to improve SA storage stability. PRACTICAL APPLICATION: Preheated BSPI-SA conjugates can be used as functional ingredients in food or health products. In addition, preheated BSPI shows potential as a candidate for encapsulating and delivering hydrophobic bioactive compounds.

Optimization of Machine and Process Parameters for Development of Protein and Antioxidant Rich Composite Food using Twin Screw Extruder

Background: Nutritional quality of extruded products can be enhanced through protein, minerals and antioxidants rich foods viz. legumes, green leafy vegetables, dietary fibres, by-products, etc, leading to improvement in functional properties of products and health of consumers. Methods: Extrudates were prepared from maize, defatted soy meal, sesame and spinach using a co-rotating twin screw extruder and dried in a tray dryer at 50oC up to about 5.5% moisture content (w.b.) and analyzed for important product quality parameters. Result: Quality characteristics of developed food grains-spinach based composite food were affected by variability in independent studied parameters. Optimized extrusion conditions for desired composite food from food grains-spinach were as 14% moisture content, 117oC DHT and 335rpm screw speed. These conditions resulted in the products with 18.26% protein, 73.88% in vitro protein digestibility, 2.46 protein efficiency ratio, 2.84% total minerals, 4.67mg/100g iron, 190 mg/100g calcium, 24.05% antioxidant activity with consumer acceptability ≥7 by 92.52%.

Antibacterial and Biocompatible Polyethylene Composites with Hybrid Clay Nanofillers.

Low-density polyethylene is one of the basic polymers used in medicine for a variety of purposes; so, the relevant improvements in functional properties are discussed here, making it safer to use as devices or implants during surgery or injury. The objective of the laboratory-prepared material was to study the antimicrobial and biocompatible properties of low-density polyethylene composites with 3 wt. % hybrid nanoclay filler. We found that the antimicrobial activity was mainly related to the filler, i.e., the hybrid type, where inorganic clay minerals, vermiculite or montmorillonite, were intercalated with organic chlorhexidine diacetate and subsequently decorated with Ca-deficient hydroxyapatite. After fusion of the hybrid nanofiller with polyethylene, intense exfoliation of the clay layers occurred. This phenomenon was confirmed by the analysis of the X-ray diffraction patterns of the composite, where the original basal peak of the clays decreased or completely disappeared, and the optimal distribution of the filler was observed using the transmission mode of light microscopy. Functional property testing showed that the composites have good antibacterial activity against Staphylococcus aureus, and the biocompatibility prediction demonstrated the formation of Ca- and P-containing particles through an in vitro experiment, thus applicable for medical use.

Functional properties and formation mechanisms of dialdehyde polysaccharides crosslinked gliadin-films enforced by alkaline condition.

The usage of natural polysaccharides is attractive to researchers around the world. At the same time, non-/low-toxic crosslinkers prepared by polysaccharides are expected to fabricate protein-based films in many fields. Herein, different dialdehyde polysaccharides (DPs) were successfully synthesized and applied to prepare gliadin-films under alkaline conditions. The functional properties and formation mechanisms of the films were fully investigated. The results showed that the mechanical properties, water-resistant properties, thermal stability, and antibacterial properties of the gliadin-films were improved by DPs and alkali treatment. Particularly dialdehyde dextrin (DAD) crosslinked gliadin-films showed the highest tensile strength, but no additional effect on their elongation, or advancement on the other functional properties. The film-forming mechanisms indicated that Schiff base bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds were the main forces in the films, supporting their improvement in functional properties. DPs, especially DAD, can be a promising crosslinker in fabricating gliadin-films. These findings have shown great promise to seek an effective crosslinker for fabricating gliadin/protein-based packaging. © 2023 Society of Chemical Industry.

Review of Geopolymer Nanocomposites: Novel Materials for Sustainable Development.

The demand for geopolymer materials is constantly growing. This, in turn, translates into an increasing number of studies aimed at developing new approaches to the methodology of geopolymer synthesis. The range of potential applications of geopolymers can be increased by improving the properties of the components. Future directions of studies on geopolymer materials aim at developing geopolymers showing excellent mechanical properties but also demonstrating significant improvement in thermal, magnetic, or sorption characteristics. Additionally, the current efforts focus not only on the materials' properties but also on obtaining them as a result of environment-friendly approaches performed in line with circular economy assumptions. Scientists look for smart and economical solutions such that a small amount of the modifier will translate into a significant improvement in functional properties. Thus, special attention is paid to the application of nanomaterials. This article presents selected nanoparticles incorporated into geopolymer matrices, including carbon nanotubes, graphene, nanosilica, and titanium dioxide. The review was prepared employing scientific databases, with particular attention given to studies on geopolymer nanocomposites. The purpose of this review article is to discuss geopolymer nanocomposites in the context of a sustainable development approach. Importantly, the main focus is on the influence of these nanomaterials on the physicochemical properties of geopolymer nanocomposites. Such a combination of geopolymer technology and nanotechnology seems to be promising in terms of preparation of nanocomposites with a variety of potential uses.

Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber

In the study, a highly efficient cellulose-degrading strain was screened, which was identified as a fungus in the genus Penicillium sp., named YZ-1. The content of soluble dietary fiber was greatly increased by the treatment of this strain. In addition, the effects of soluble dietary fiber from high-pressure cooking group (HG-SDF), strain fermentation group (FG-SDF) and control group (CK-SDF) on the physicochemical structure, and in vitro hypolipidemic activity were investigated. The results showed that the physicochemical structure of the raw materials was improved after fermentation, and FG-SDF exhibited the loosest structure, the highest viscosity and thermal stability. Furthermore, compared to CK-SDF and HG-SDF, FG-SDF showed the most significant improvement in functional properties, including cholesterol adsorption capacity (CAC), inhibition of pancreatic lipase activity (LI) and mixed bile acid adsorption capacity (BBC). Overall, these findings will provide new insights into dietary fiber modification and improve the comprehensive use value of grapefruit by-products.

Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour.

The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high-intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits. Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA-01 cultivar showed the highest RS (86.50%), whereas Grande Naine-150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X-ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature. Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Solution-gel-based surface modification of LiNi0.5Mn1.5O4-δ with amorphous Li-Ti-O coating.

LNMO (LiNi0.5Mn1.5O4-δ) is a high-energy density positive electrode material for lithium ion batteries. Unfortunately, it suffers from capacity loss and impedance rise during cycling due to electrolyte oxidation and electrode/electrolyte interface instabilities at high operating voltages. Here, a solution-gel synthesis route was used to coat 0.5-2.5 μm LNMO particles with amorphous Li-Ti-O (LTO) for improved Li conduction, surface structural stability and cyclability. High-angle annular dark-field scanning transmission electron microscopy (HAADF-STEM) analysis coupled with energy dispersive X-ray (EDX) showed Ti-rich amorphous coatings/islands or Ti-rich spinel layers on many of the LTO-modified LNMO facets, with a thickness varying from about 1 to 10 nm. The surface modification in the form of amorphous islands was mostly possible on high-energy crystal facets. Physicochemical observations were used to propose a molecular mechanism for the surface modification, combining insights from metalorganic chemistry with the crystallographic properties of LNMO. The improvements in functional properties were investigated in half cells. The cell impedance increased faster for the bare LNMO compared to amorphous LTO modified LNMO, resulting in Rct values as high as 1247 Ω (after 1000 cycles) for bare LNMO, against 216 Ω for the modified material. At 10C, the modified material boosted a 15% increase in average discharge capacity. The improvements in electrochemical performance were attributed to the increase in electrochemically active surface area, as well as to improved HF-scavenging, resulting in the formation of protective byproducts, generating a more stable interface during prolonged cycling.

Microchemical homogeneity and quenching-induced property enhancement in BiFeO3–BaTiO3 ceramics

BiFeO3–BaTiO3 (BF-BT) solid solutions are promising as the basis for high temperature dielectric and piezoelectric materials, but their microstructural aspects have received relatively little attention. This study evaluates the influence of different processing procedures on the micro-chemical heterogeneity and functional properties of 0.67BF-0.33BT ceramics prepared by solid state reaction. It is shown that the use of high energy planetary ball milling after calcination is an effective method to improve chemical homogeneity and circumvent the core-shell type features found in conventional vibration-milled materials. BF-BT ceramics prepared by high energy milling exhibit enhanced remnant polarization, piezoelectric charge coefficient and coupling factor values of 0.34C m−2, 105 pC/N and 0.24, in comparison with those of vibration milled materials (0.30 C m−2, 73 pC/N and 0.19 respectively). Further improvements in functional properties were achieved by application of an air quenching process, which also led to an increase of 50 °C in both the Curie point and depolarization temperature; these modifications were correlated with increased structural distortion and volume fraction of the rhombohedral phase. Quenched BF-BT ceramics also exhibited mixed inter- and trans-granular fracture modes, whereas that of the as-sintered materials was predominantly inter-granular.

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Nanoemulsions-based delivery systems have attracted considerable interest owing to the improved functional properties of lutein extract obtained from Citrus reticulata peels. Herein, the co-surfactant free lutein extract-loaded nanoemulsions (LELN) were synthesized with ultrasonication technique in which Box–Behnken design was adapted and optimal values of process variables to achieve the lowest average droplet size (160 ± 5 nm) and polydispersity index (0.34 ± 0.025) of LELN were 32°C temperature with 31% amplitude at a duration of 29 min. Further, the lutein extract-loaded nanoemulsions with highest cell viability at 50 μg/ml were added in paneer that led to the improvement in functional properties as compared with the same system at microscale. Practical applications Waste generated from the citrus fruit processing industries (e.g., Citrus reticulata peels) is the promising low-cost raw material for the extraction of lutein and effective way to reduce the environmental pollution. In addition, lutein extract-loaded nanoemulsions were developed to increase the functional properties of lutein and used in dairy product. The outcome of the experimentation provides the scientific support for the application of nanoemulsions as the cost-effective delivery system that can replace the synthetic additives in the food industries.

Physicochemical, nutritional, and sensory characteristics of gluten‐free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour

The study aims to develop gluten free muffins using finger millet flour (FMF), germinated black soybean flour (GBSF) and kenaf leaf powder (KLP) at varying concentrations (100:0:0, 70:26:4, 50:46:4, 30:66:4, 0:96:4). Significant (p≤0.05) improvement in functional properties of composite flour was observed with the increased incorporation levels of GBSF and KLP while a reverse trend was found for pasting properties. The physical parameters namely height, diameter and specific volume of composite flour muffins were significantly (p≤0.05) lower than the control muffin (100% refined wheat flour). Further, FMF based muffins were dark in color and showed harder and gummier texture. The sensory appraisal revealed that the variant (70:26:4) of FMF based muffins received sensory scores comparable to control muffin. The protein, fat, crude fiber, ash, mineral content, total phenolic content, total flavonoid content, and antioxidant activity of composite flour muffin was significantly (p≤0.05) higher as compared to control muffin. The Scanning electron microscopy (SEM) analysis revealed that microstructure of composite flour muffin was denser with reduced number of air cells as compared to well-developed structure of control muffin.

Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate

The hemp seed protein isolate (HPI) was extracted from defatted hemp seed meal using alkaline extraction (pH = 10.0) acid precipitation (pH = 4.3) method. The effects of ultrasound treatment on its solubility, emulsifying properties, particle size, microstructure, molecular subunits, secondary and tertiary structures, and surface hydrophobicity were determined. Solubility and emulsifying properties of HPI were significantly improved after ultrasound treatment (20 kHz) at 400 W for 12 min. The solubility, emulsion activity, and emulsion stability indices increased by 3.7- 1.7- and 1.5-fold, respectively. The improvement in functional properties correlated with reduced particle size, increased surface hydrophobicity and the alteration in secondary and tertiary structure of HPI. The solubility and emulsifying properties of the ultrasound treated HPI were better than native pea protein isolate but still not as good as those of native soy protein isolate for which further research is needed.

Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions

To reveal the relationship between the native conformation of proteins and ultrasound efficiency, the effects of ultrasound power (0–500 W) on the structures and properties of different types of proteins (sodium caseinate, CAS; whey protein isolate, WPI; chickpea protein isolation, CPI; and pea protein isolation, PPI) were investigated. The results showed that the extent of structural changes of proteins depended on their native conformation rather than their origin. Irregular coil proteins (CAS) were more sensitive to ultrasound treatment and showed intense changes in secondary structure (e.g., 26.1% decrease in α–helix and 39.4% increase in random coil). In globular proteins, the smallest particle size (108 nm) of CPI limited the efficiency of ultrasound. The improvement in functional properties of proteins depended on the extent of structural modifications. The enhancement of functional properties improved the physicochemical stability of water–in–oil (W/O) emulsions (e.g., the turbiscan stability index of CAS–added emulsion was reduced by 2.33; the primary and secondary oxidation products of lipid oxidation were reduced by 16.96% and 17.31%). However, the effects of ultrasound–treated CPI on the physicochemical stability of W/O emulsions was not significant. For proteins with small particle size, future research could consider the application of chemical/enzymatic means in combination with ultrasound to enhance their performance.

Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine

Effects of roasting treatment on functional properties and structure of pine kernel protein from two grafted species: Pinus koraiensis (PK) and Pinus sylvestris var. (PKS) were evaluated by analysis of SDS-PAGE, FTIR, fluorescence spectrum, solubility, emulsifying properties, etc. The results showed that roasting improved functional properties of PK and PKS. Structure analysis elucidated that conformational changes of tertiary structure, occurrence of unfolded protein structure, and enhancement in α-helix and random coil structures. For PK, solubility, emulsifying and oil holding capacity (OHC) were the highest at 150 °C, 20 min. PKS had the highest emulsification and OHC at 150 °C, 10 min. The improvements in functional properties of PK and PKS should be attributed to the influence of intramolecular intergroup forces on secondary and tertiary structures, which resulted in higher surface charges and reduced turbidity. This study provided a reference for moderating quality properties of two kinds pine kernel.

Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin

In order to develop hypoallergenic wheat products, this study investigated the reduction in allergenicity and improvement in functional properties of wheat gliadin (Gli) through covalent conjugation with chlorogenic acid (CA) and luteolin (LU), as well as the mechanism of covalent conjugation. The upward shifted of the electrophoresis band and the decrease of retention time of chromatographic peak suggested the molecular weight of Gli became larger, and the covalent conjugation was confirmed. Gli was covalently conjugated with CA/LU via the free amino, thiol and tyrosine groups. The grafting rate results showed the degree of covalent interaction between Gli and CA was greater than that of Gli-LU. The structure of Gli was altered distinctly after covalently conjugated with CA/LU, transforming to a more ordered structure. Western blot and ELISA analysis indicated that Gli-CA/LU conjugates showed the lower IgG binding capacity. Further, the thermal stability, antioxidant activity and in vitro digestibility of conjugates were significantly improved (p < 0.05). This research provided theoretical basis and guidance for the production of hypoallergenic wheat products.

Inhibition of Carbide Growth by Sr in High-Alloyed White Cast Iron.

Chromium cast irons have gained a well-settled position among wear-resistant materials where a low manufacturing cost is one of the key factors. The wear properties of these alloys are commonly improved by the addition of carbide-forming inoculating elements such as Ti, V, B, etc., allowing the formation of underlays for the precipitation of both M7C3 carbides and austenite. On the other hand, Sr may work as a surface-active element that adsorbs on the surface of the growing crystal, inhibiting its growth. This mechanism may support the M7C3 nucleation process. The experiment was conducted on near-eutectic chromium cast irons with 20% of Cr and 2.5–3% of C. Different amounts of strontium were used as the microstructure modifier. The improvement of carbides’ stereological parameters and collocation resulted in the improvement in functional properties—wear resistance and impact strength without a significant increase in hardness as well as a decrease in carbide phase. Two types of wear studies with a modified pin-on-disc method and tests in reciprocating motion of samples in the metal-mineral system were performed. The results showed that addition modification with Sr can increase the impact strength of the alloy. EDS analysis of the samples provided results similar to hypoeutectic Al-Si alloys modified with strontium.

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were successfully incorporated in the WG via covalent bonding (C–N–P and C–O–P) involving hydroxyl and primary amino groups from WG. The introduction of phosphoric acid groups increased the negative charge of phosphorylation-WG, which caused the enhancement of electrostatic repulsion between proteins and reduced the droplet size in emulsions, thereby allowing proteins to be more efficiently dispersed in the solution system. The change of structure induced with phosphorylation improved hydration of protein, making the WG with higher solubility, thereby resulting in the improvement of its emulsification, foaming, thermal stability, and rheological properties. Therefore, WG can be modified by phosphorylation which caused an overall improvement of functional properties, thus facilitating the expansion of WG applications.

Controlled Vertically Aligned Structures in Polymer Composites: Natural Inspiration, Structural Processing, and Functional Application.

Vertically aligned structures, which are a series of characteristic conformations with thickness-direction alignment, interconnection, or assembly of filler in polymeric composite materials that can provide remarkable structural performance and advanced anisotropic functions, have attracted considerable attention in recent years. The past two decades have witnessed extensive development with regard to universal fabrication methods, subtle control of morphological features, improvement of functional properties, and superior applications of vertically aligned structures in various fields. However, a systematic review remains to be attempted. The various configurations of vertical structures inspired from biological samples in nature, such as vertically aligned structures with honeycomb, reed, annual ring, radial, and lamellar configurations are summarized here. Additionally, relevant processing methods, which include the transformation of oriented direction, external-field inducement, template method, and 3D printing method, are discussed in detail. The diverse applications in mechanical, thermal, electric, dielectric, electromagnetic, water treatment, and energy fields are also highlighted by providing representative examples. Finally, future opportunities and prospects are listed to identify current issues and potential research directions. It is expected that perspectives on the vertically aligned structures presented here will contribute to the research on advanced multifunctional composites.

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

The effects of the different combined manner of ultrasound and covalent reaction between polyphenol and myofibrillar protein (MP) from chicken were studied. More so, antioxidant activities, digestive properties, and potential mechanism of ultrasound-assisted oxidation system of hydrophilic ((−)-Epicatechin gallate, ECG) and hydrophobic (Baicalein, BN) polyphenols was also analyzed in this study. Among all the combined treatments, surface hydrophobicity (SUH), active sulfhydryl contents (ASC), and specific surface area (SSA) of ultrasonic assisted ECG oxidation group (T6) was relatively apparent, indicating that a more unfolding MP structure was obtained. Furthermore, ultrasonic assisted ECG oxidation group showed the highest antioxidant activities compared with other combined treatments on the basis of the results of DPPH free radical scavenging activities, metal ion chelating activities, and hydroxyl radicals (OH·) scavenging activities. The results of simulated digestion system and kinetic analysis also verified that ultrasonic assisted ECG oxidation had higher MP bio-accessibility than the control group. In contrast, a lower digestibility was displayed in ultrasonic assisted BN oxidation group. In summary, the ultrasound-assisted covalent reaction of MP and ECG might be a desirable approach for industrial production of MP from chicken with better antioxidant activities and digestive properties.