ArticleUltrasonics sonochemistry2021
Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 32 citations in OpenAlex.
- A comprehensive review of methods for valorisation and production of bioproducts from various cassava wastes.RSC advances · 2026Review
- Cassava processing residues as circular energy feed ingredients for dairy cows: variability, safety constraints, and technology-enabled stabilization strategies.Veterinary world · 2026Article
- HemPepPred: Quantitative Prediction of Peptide Hemolytic Activity Based on Machine Learning and Protein Language Model-Derived Features.Foods (Basel, Switzerland) · 2025Article
- Germination-induced cyanide accumulation during the grain hydration process ofFood chemistry: X · 2025Article
- Enhancing Plum Wine Safety and Aroma Using Pulsed Electric Field Pretreatment.Molecules (Basel, Switzerland) · 2025Article
- Chemical, Bioactive, and Functional Characterization of a Protein Preparation fromMolecules (Basel, Switzerland) · 2025Article
- Genetic Variation and Heritability for Hydrogen Cyanide in Fresh Cassava Roots: Implications for Low-Cyanide Cassava Breeding.Plants (Basel, Switzerland) · 2024Article
- Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification.International journal of food science · 2023Review
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Authors and funding
9 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional soaking method takes days to remove cassava cyanide. Ten minutes of ultrasonic pretreatment (UPT) was found to be a new effective method to eliminate both cyanogenic glycosides and hydrogen cyanide in cassava. Here, the parameters of UPT were optimized and the underlying mechanisms were investigated. 40.36% and 24.95% of hydrogen cyanide and cyanogenic glycosides in cassava juice were eliminated under 10 min of UPT (45℃, 81 W). UPT before boiling enhanced the total cyanide elimination to 41.94%. The degradation patterns of hydrogen cyanide and cyanogenic glycosides were different. Ultrasound directly eliminated hydrogen cyanide and indirectly degraded cyanogenic glycosides through promoting enzymatic hydrolysis. The β-glucosidase activity was increased by 17.99% induced by ultrasound. This was supported by the movement of hydrophobic residual and the rearrangement of the secondary structure of the molecular as found in fluorescence, CD, FTIR, DSC and TG analysis. This study revealed that UPT acted as a fast and simple technical way in improving cassava safety.
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