Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley
This research aimed to evaluate the effect of triple-frequency ultrasound treatment (TFUT), germination (GE), and traditional soaking (TS) methods on the nutritional and techno-functional properties of two different barley varieties, including ZQ2000 and XMLY22. Both ZQ2000 and XMLY22 varieties exhi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725000100 |
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| author | Tabussam Tufail Huma Bader Ul Ain Jawad Ashraf Muhammad Safiullah Virk Zahoor Ahmed Mokhtar Dabbour Tawfiq Alsulami Suleiman Althawab Bin Xu |
| author_facet | Tabussam Tufail Huma Bader Ul Ain Jawad Ashraf Muhammad Safiullah Virk Zahoor Ahmed Mokhtar Dabbour Tawfiq Alsulami Suleiman Althawab Bin Xu |
| author_sort | Tabussam Tufail |
| collection | DOAJ |
| description | This research aimed to evaluate the effect of triple-frequency ultrasound treatment (TFUT), germination (GE), and traditional soaking (TS) methods on the nutritional and techno-functional properties of two different barley varieties, including ZQ2000 and XMLY22. Both ZQ2000 and XMLY22 varieties exhibited the highest total phenolic content (TPC) with 840.73 ± 23.59 μg of GAE/g DW and 720.33 ± 30.56 μg of GAE/g DW, and total flavonoid content (TFC) with 520.79 ± 23.45 μg of QUE/g DW and 420.84 ± 19.80 μg of QUE/g DW, respectively. Enzyme activities, such as peroxidase (POD) and polyphenol oxidase (PPO), were notably elevated, indicating enhanced defense mechanisms. The study also found increased γ-Aminobutyric Acid (GABA) levels and antidiabetic potential through inhibition of α-amylase and α-glucosidase enzymes. Further, gene expression analysis revealed differential regulation of phenylpropanoid pathway genes, contributing to the bioactive compound enhancement. Strong intermolecular interactions were observed in both ZQ2000 and XMLY22 samples subjected to TFUT, GE, TFUT + GE, and TS, as validated by FTIR and molecular docking analyses. The structural configuration of two barley types, ZQ2000 and XMLY22, was determined using Fourier transform infrared (FTIR) spectroscopy, which indicated an increase in α-helix and β-sheet conformation and a decrease in random coil conformation in samples treated with TFUT + GE. Moreover, SEM observation provides convincing evidence that TFUT + GE improves and speeds up the breakdown of ZQ2000′s internal structures. Conclusively, this study suggests that the combination of ultrasound and germination treatments significantly enhances the functional properties of barley, making it a promising method for creating health-enhancing barley-based products offering potential applications in functional food development. |
| format | Article |
| id | doaj-art-7e88a7341f2f4c479aec55a4ca27d5b9 |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-7e88a7341f2f4c479aec55a4ca27d5b92025-02-01T04:11:38ZengElsevierUltrasonics Sonochemistry1350-41772025-02-01113107231Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barleyTabussam Tufail0Huma Bader Ul Ain1Jawad Ashraf2Muhammad Safiullah Virk3Zahoor Ahmed4Mokhtar Dabbour5Tawfiq Alsulami6Suleiman Althawab7Bin Xu8School of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, China; University Institute of Diet and Nutritional Sciences, The University of Lahore, PakistanUniversity Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan; School of Food Science and Engineering, Yangzhou University, Yangzhou, ChinaSchool of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, China; Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, PakistanDepartment of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, EgyptDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaSchool of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, China; Corresponding author.This research aimed to evaluate the effect of triple-frequency ultrasound treatment (TFUT), germination (GE), and traditional soaking (TS) methods on the nutritional and techno-functional properties of two different barley varieties, including ZQ2000 and XMLY22. Both ZQ2000 and XMLY22 varieties exhibited the highest total phenolic content (TPC) with 840.73 ± 23.59 μg of GAE/g DW and 720.33 ± 30.56 μg of GAE/g DW, and total flavonoid content (TFC) with 520.79 ± 23.45 μg of QUE/g DW and 420.84 ± 19.80 μg of QUE/g DW, respectively. Enzyme activities, such as peroxidase (POD) and polyphenol oxidase (PPO), were notably elevated, indicating enhanced defense mechanisms. The study also found increased γ-Aminobutyric Acid (GABA) levels and antidiabetic potential through inhibition of α-amylase and α-glucosidase enzymes. Further, gene expression analysis revealed differential regulation of phenylpropanoid pathway genes, contributing to the bioactive compound enhancement. Strong intermolecular interactions were observed in both ZQ2000 and XMLY22 samples subjected to TFUT, GE, TFUT + GE, and TS, as validated by FTIR and molecular docking analyses. The structural configuration of two barley types, ZQ2000 and XMLY22, was determined using Fourier transform infrared (FTIR) spectroscopy, which indicated an increase in α-helix and β-sheet conformation and a decrease in random coil conformation in samples treated with TFUT + GE. Moreover, SEM observation provides convincing evidence that TFUT + GE improves and speeds up the breakdown of ZQ2000′s internal structures. Conclusively, this study suggests that the combination of ultrasound and germination treatments significantly enhances the functional properties of barley, making it a promising method for creating health-enhancing barley-based products offering potential applications in functional food development.http://www.sciencedirect.com/science/article/pii/S1350417725000100Barley varietiesTriple-frequency ultrasoundGerminationSoakingGABA synthesisTechno-functional properties |
| spellingShingle | Tabussam Tufail Huma Bader Ul Ain Jawad Ashraf Muhammad Safiullah Virk Zahoor Ahmed Mokhtar Dabbour Tawfiq Alsulami Suleiman Althawab Bin Xu Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley Ultrasonics Sonochemistry Barley varieties Triple-frequency ultrasound Germination Soaking GABA synthesis Techno-functional properties |
| title | Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley |
| title_full | Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley |
| title_fullStr | Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley |
| title_full_unstemmed | Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley |
| title_short | Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley |
| title_sort | effect of triple frequency sono germination and soaking treatments on techno functional characteristics of barley |
| topic | Barley varieties Triple-frequency ultrasound Germination Soaking GABA synthesis Techno-functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725000100 |
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