Exploring the potential of ultrasound: Novel approaches to collagen extraction, modifications, and polypeptide preparation.

Collagen, a protein of considerable abundance in animal tissues, is increasing recognized in food industry for its potent nutritional properties and health benefits. Nevertheless, the suboptimal extraction rate and inefficiencies associated with conventional collagen processing posed significant barriers to its widespread application. Recent advances have spurred interest in the utilization of the ultrasound (US) technology as means to improve collagen extraction processes. The ultrasound can be presented as a highly effective method for auxiliary collagen extraction, characterized by substantial yield, enhanced extraction efficiency, and the preservation of the functional activity. Ultrasound treatment can facilitate improvement in both solubility and molecular structure of collagen, thereby promoting its functional properties. This review aims to elucidate ultrasound-assisted methods aimed at optimizing collagen extraction efficiency, while also exploring the intricate relationship between ultrasound processing parameters and collagen yield. Furthermore, it examines the correlation between collagen structural attributes and its functional efficacy. Moreover, the review delineates the advantages of the ultrasound-assisted methods in the extraction of collagen peptides and addresses the current challenges along with the perspective trends in ultrasonic applications. Notably, ultrasonic cavitation partially unfolds collagen, enhancing its efficacy when synergistically applied with other extraction techniques. Therefore, the advancement of ultrasonic equipment and the optimization of processing conditions are crucial for the innovation of collagen-based functional foods.