| Investigated the impact of treatment on the functional and structural attributes of soy protein isolate using ultrasound. |
-
•
By reduction in intermolecular interactions and partial unfolding, ultrasonic treatment improves the physicochemical characteristics of protein isolate.
-
•
The application of ultrasound to modify protein isolate provides a quick, effective, and reliable technique to improve the protein quality of food, but it also has the potential to broaden its uses in the food business.
|
-
•
SDG-7:
Ensure access to affordable, reliable, sustainable and modern energy for all.
Target 7.1.
-
•
SDG-2:
End hunger, achieve food security and improved nutrition and promote sustainable agriculture.
Target 2.2.
|
China and Canada |
[58] |
| The influence of various treatment techniques (ultrasonication, homogenization, and micro fluidization) on the emulsifying properties of pea protein isolate was compared. |
-
•
US offered a better alternative for generating stable emulsion, whereas micro fluidization and homogenization have the ability to produce paste or cold set gels.
-
•
Fortifying the protein pastes and gels with additional nutrients could help infants in developing countries get the nutrition they need.
|
|
Ireland |
[20] |
| UAE was utilized to intensify the extraction yield of soy slurry and okara |
-
•
Sonication treatment increased yields by improving solubility.
-
•
Because of its higher yield and nontoxicity, ultrasound may be a preferable extraction method.
-
•
Given their lactose-free nature, cholesterol-lowering properties, and necessary amino acids, soy-based products have the potential to boost nutrition for people of all ages.
|
|
United Kingdom and The Netherlands |
[23] |
| The impact of ultrasonic on the technological-functional and structural characteristics of jackfruit seed protein isolate was evaluated. |
-
•
US can be an effective tool for increasing the techno-functional properties of jackfruit seeds protein isolate an environmentally sustainable way.
-
•
Jackfruit seeds are by-products that can be used in the food sector as an innovative source of protein.
|
-
•
SDG-7:
Target 7.1
-
•
SDG-12:
Target 12.3; 12.5.
|
Mexico |
[66] |
| Investigated the impact of high-power US on the functional characteristics of millet protein concentrates. |
-
•
US treatment can be utilised as a green technique to increase the functional qualities of millet protein concentrate and make it a possible ingredient as an emulsifier and egg replacer.
-
•
Millet concentrate is a low-cost and nutritional protein source which can be used in a variety of food applications.
|
-
•
SDG-7:
Target 7.1
-
•
SDG-2:
Target 2.2
|
Iran and Denmark |
[68] |
| The functional characteristics and morphology of a pea protein isolate were studied using a pH-shifting and ultrasonic hybrid method. |
|
-
•
SDG-2:
Target 2.2
-
•
SDG-12
Target 12.1.
|
United States, Jordan and Saudi Arabia |
[21] |
| Examined several novel protein extraction methods (including ultrasound) from plant sources. |
-
•
With this innovative protein extraction from plant, not only major problems of current food industry including eco-friendly, economic and sustainability are met but also objective of zero wastage appears to be more realistic.
-
•
Use of innovative processing technology reduces the environmental effect of food production, improves food security, and benefits consumers.
|
-
•
SDG-12:
Target 12.2; 12.5
-
•
SDG-7:
Target 7.2
-
•
SDG-2:
Target 2.2; 2.4
|
Serbia and Ireland |
[18] |
| The morphological alterations underlying the effects of sonication on functional characteristics and hydrolysis levels in plum seed protein isolate were examined. |
-
•
Despite being a by-product, plum seed could be used as a sustainable supply of protein in ensuring dietary sufficiency and combating malnutrition.
-
•
The use of US to modify a protein isolate improves its functional qualities in an ecologically sound and sustainable way, allowing it to suit the complicated demands of manufactured food products.
|
-
•
SDG-2:
Target 2.2
-
•
SDG-7:
Target 7.2
-
•
SDG-9:
Target 9.4
-
•
SDG-12:
Target 12.3; 12.5
|
China |
[67] |
| The impact of sonication on the functional characteristics of faba bean protein isolate was explored. |
-
•
US is an effective approach to improve the functional qualities of faba bean protein and so boosting its value in the food business.
-
•
Modified faba bean protein has the potential to be consumed by humans, enhancing everyone’s health.
|
-
•
SDG-2:
Target 2.2; 2.3
-
•
SDG-7:
Target 7.1
-
•
SDG-9:
Target 9.4
-
•
SDG-12:
Target 12.2
|
Mexico |
[25] |
| The influence of physical (including ultrasound) and biological alteration on the quality of food proteins was demonstrated, and insight into the process causing structural changes were presented. |
-
•
Physical and biological treatments improve protein functionality by altering the secondary and tertiary protein structures.
-
•
These techniques may be an ecologically sound and energy-saving option for improving the nutritional and bioavailability of the protein for human consumption.
|
-
•
SDG-2:
Target 2.4
-
•
SDG-7
Target 7.2; 7a
|
China, Spain and Sweden |
[72] |
| Research was conducted into how different walnut proteins’ yields and physicochemical characteristics were affected by UAE. |
-
•
US increases protein yield and extraction efficiency by enhancing heat and mass transfer and disrupting cell structure.
-
•
By sonication, walnut protein which is the principal by-product of walnut oil production may be able to overcome its poor extraction quality.
|
-
•
SDG-7:
Target 7.1
-
•
SDG-12:
Target 12.3; 12.5.
|
China and Egypt |
[59] |
| Research was conducted on how ultrasonic treatment affected the properties of quinoa seed protein isolates. |
-
•
Quinoa protein quality is superior in comparison to other cereal crops, with peptides strong potential over oxidative stress-related disorders such as cancer.
-
•
Given the exceptional quality of quinoa protein, enhancing the protein by US will achieve in extending its application in a range of food formulations and including protein supplements.
|
-
•
SDG-3:
Target 3.4
-
•
SDG-9:
Target 9.5
-
•
SDG-2:
Target 2.2
|
India |
[62] |
| The impacts of the UAE process on the protein molecule, functionality, and bioactivities of a pea protein isolate were evaluated. |
-
•
Using UAE, a higher level of pea protein could be recovered in short period of time using less water.
-
•
Given its increased protein quality, and enhanced antioxidant capacity, pea protein extracted using UAE has huge potential to benefit health.
|
|
China |
[22] |
| Investigated the impact of US application on protein yield and alkaloid outcome during the lupin alkali extraction method. |
-
•
As the key benefits of US application are reduced water demand, process time, waste output, and energy expended, the financial and ecological implications of using this technology for the synthesis of lupin isolates are extremely important in the search for novel protein sources.
|
-
•
SDG-6:
Target 6.4
-
•
SDG-12:
Target 12.5
-
•
SDG-7:
Target 7.1
-
•
SDG-2:
Target 2.2
|
Mexico |
[27] |
| Described the latest developments in protein extraction from plant sources employing typical and innovative green extraction technologies (including ultrasound). |
-
•
Novel cell disruption strategies have been shown to be more effective in terms of protein recovery while causing minimal damage to the environment.
-
•
Using eco-friendly protein methods for extraction can assist in deciphering the primary difficulties encountered by the food processing sector.
|
-
•
SDG-12:
Target 12.2
-
•
SDG-2:
Target 2.4
-
•
SDG-9:
Target 9.4
|
India, China, Poland, UK and USA. |
[8] |
| The effects of sonication on the in vitro digestibility of buckwheat protein isolates were studied. |
-
•
US treatment improved the in vitro digestibility and functional characteristics of protein isolates by modifying their molecular shape and microstructure.
-
•
US treatment of buckwheat protein with nutraceutical properties could help the global cope with malnourishment in a sustainable approach while also producing to a lower carbon footprint.
|
-
•
SDG-2:
Target 2.2; 2.4
-
•
SDG-3:
Target 3.4
-
•
SDG-7:
Target 7a
-
•
SDG-9:
Target 9.5
|
China, Canada and Saudi Arabia |
[29] |
| The influence of US and micronization extraction methods on protein yield and functionality from black gram by-product were evaluated. |
-
•
To overcome the issues of poor functioning, US and micronization could be used to alter protein isolates.
Black gram by product is a notable renewable source of protein with novel applications in food systems.
|
-
•
SDG-7
Target 7.2
-
•
SDG-2
Target 2.2
-
•
SDG-9
Target 9.5
-
•
SDG- 12
Target 12.3; 12.5
|
India. |
[28] |
| Highlighted the core aspects for producing meat analogues from plant-based protein sources, as well as how different methods of extraction influence protein performance. |
-
•
Novel techniques, such as US, could increase the gelling properties of legume and sunflower protein isolates, enabling for the production of sustainable meat alternatives.
-
•
Switching meat with plant-based meat analogues will aid in addressing climate change and developing a sustainable food production system.
|
-
•
SDG-7
Target 7.2
-
•
SDG-9
Target 9.4
-
•
SDG-12
Target 12a
-
•
SDG-2
Target 2.2
|
The Netherlands |
[34] |
| The influence of ultrasound extraction and alteration of plant proteins on protein structural alterations and corresponding physicochemical, functional, and nutritional characteristics have been addressed. |
-
•
US is a green technology that is energy efficient employing nontoxic, clean, and eco-friendly solvents; hence, it is environmentally beneficial.
-
•
US can physically and structurally alter proteins, changing their functions and nutritional characteristics.
|
-
•
SDG-2
Target 2.4
-
•
SDG-7
Target 7.1; 7.2
|
United States |
[19] |
| The extraction of soybean protein has been evaluated using both alkaline phosphate buffer and UAE. |
|
-
•
SDG-7
Target 7.2
-
•
SDG-2
Target 2.2
-
•
SDG- 12
Target 12.3; 12.5
|
United Kingdom |
[24] |
