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1. Nanostructured materials via green sonochemical routes – Sustainability aspects

Author:
Kamali, Mohammadreza; Dewil, Raf; Appels, Lise; Aminabhavi, Tejraj M.
Source:
Chemosphere 2021 v.276 pp. 130146
ISSN:
0045-6535
Subject:
ultrasonic treatment,   etc   ; economic feasibility; evolution;     Show all 3 Subjects
Abstract:
... The production of environmentally friendly nanostructured materials with well-defined properties is a major challenge. Characteristics of the nanomaterials such as dimensionality, size and morphology strongly affect their performance in various applications. Additionally, sustainability considerations require an acceptable level of efficiency while being economically feasible and environmentally b ...
DOI:
10.1016/j.chemosphere.2021.130146

2. Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes

Author:
Aykın-Dinçer, Elif
Source:
Meat science 2021 v.176 pp. 108469
ISSN:
0309-1740
Subject:
ultrasonic treatment,   etc   ; beef; brine solutions; meat science; models; ultrasonics;     Show all 6 Subjects
Abstract:
... The aim of this study was to investigate the effect of different vacuum impregnation (VI) conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the salt gain (SG) and water gain (WG) kinetics of beef cubes. The cubes were immersed in brine solution (4 g NaCl/ 100 g solution) and salted at different levels of vacuum (250, 500 and 750 mbar) using VI method with and with ...
DOI:
10.1016/j.meatsci.2021.108469

3. Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion

Author:
Shi, Tong; Liu, Hui; Song, Teng; Xiong, Zhiyu; Yuan, Li; McClements, David Julian; Jin, Wengang; Sun, Quancai; Gao, Ruichang
Source:
Food chemistry 2021 v.342 pp. 128314
ISSN:
0308-8146
Subject:
ultrasonic treatment,   etc   ; arginine; droplets; emulsions; fish; food chemistry; gelation; myosin;     Show all 8 Subjects
Abstract:
... The effects of l-arginine (Arg)-assisted ultrasonic treatment on the molecular and interfacial characteristics of myosin and emulsifying properties of the emulsion were evaluated to ascertain the underlying mechanism in improving the emulsion stability. Ultrasonication induced the exposure of residues of native myosin, which was increased by the addition of Arg (40 mM). Furthermore, in terms of em ...
DOI:
10.1016/j.foodchem.2020.128314

4. Drying of wolfberry fruit juice using low-intensity pulsed ultrasound

Author:
Qi, Yaru; Yu, Fen; Wang, Xuecheng; Wan, Na; Yang, Ming; Wu, Zhenfeng; Li, Yuanhui
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.141 pp. 110953
ISSN:
0023-6438
Subject:
ultrasonic treatment,   etc   ; Lycium; color; flavonoids; fruit juices; polyphenols; ultrasonics;     Show all 7 Subjects
Abstract:
... In this study, the low-intensity pulsed ultrasound-assisted vacuum drying (LPUVD) was applied to improve the efficiency in drying wolfberry fruit juice with acceptable quality. The low-intensity ultrasound used was 0.7 W/cm², and the effects of pulsed ultrasound ratio and drying temperature on the drying kinetics and quality parameters (color, total flavonoid, total polyphenol content, DPPH radica ...
DOI:
10.1016/j.lwt.2021.110953

5. Ultrasound-assisted catalyst free synthesis of 1,4-/1,5-disubstituted-1,2,3-triazoles in aqueous medium

Author:
Kiranmye, Tayyala; Vadivelu, Murugan; Sampath, Sugirdha; Muthu, Kesavan; Karthikeyan, Kesavan
Source:
Sustainable chemistry and pharmacy 2021 v.19 pp. 100358
ISSN:
2352-5541
Subject:
ultrasonic treatment,   etc   ; azides; catalysts; cycloaddition reactions; green chemistry; regioselectivity;     Show all 6 Subjects
Abstract:
... A convenient and straight forward strategy for the synthesis of 1-substituted-4-acyl-1,2,3-triazoles and 1,5-disubstituted-1,2,3-triazoles via eliminative [3 + 2] cycloaddition of azides with β-enaminones/nitroolefins is described. This catalyst free approach proceeds under ultrasound irradiation with features like broad substrates scope, short reaction time, simple work-up, high regioselectivity ...
DOI:
10.1016/j.scp.2020.100358

6. Ultrasound sonochemical synthesis of amorphous Sb2S3-graphene composites for sodium-ion batteries

Author:
Zhao, Wenjia; Li, Mengjiao; Qi, Yongbing; Tao, Yanjie; Shi, Zhaoping; Liu, Yujie; Cheng, Jipeng
Source:
Journal of colloid and interface science 2021 v.586 pp. 404-411
ISSN:
0021-9797
Subject:
ultrasonic treatment,   etc   ; acoustics; ambient temperature; electrochemistry; energy; thermodynamics; ultrasonics;     Show all 7 Subjects
Abstract:
... Different from traditional methods, ultrasound sonochemical synthesis can create very special reaction conditions by virtue of the effects of acoustic cavitation. The localized spots in the medium liquids can reach the temperature of ~5000 K, and the pressure of ~1000 bar with the treatment of ultrasonic irradiation. The extreme conditions make it possible to fabricate a series of nanostructured m ...
DOI:
10.1016/j.jcis.2020.10.104

7. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches

Author:
Ashogbon, Adeleke Omodunbi
Source:
DieStärke = 2021 v.73 no.3-4 pp. e2000125
ISSN:
0038-9056
Subject:
ultrasonic treatment,   etc   ; acetylation; crosslinking; extrusion; oxidation; polymers; pullulanase;     Show all 7 Subjects
Abstract:
... The problems associated with native starches, single and dual modifications of various starches are stated in order to justify the utilization of triple modification of various starches. In triple modification, the first and dual modifications prepare the starch chains, structures, and polymeric components of the starch granules for the acceptance and accommodation of the triple modification. Some ...
DOI:
10.1002/star.202000125

8. Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems

Author:
Kehinde, Bababode Adesegun; Sharma, Poorva; Kaur, Sawinder
Source:
Critical reviews in food science and nutrition 2021 v.61 no.4 pp. 599-621
ISSN:
1549-7852
Subject:
ultrasonic treatment,   etc   ; equipment; food science; mechanochemistry; nanocapsules; nutrition; ultrasonics;     Show all 7 Subjects
Abstract:
... There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of r ...
DOI:
10.1080/10408398.2020.1740646

9. Ultrasound-assisted cleaning chloride from wastewater using Friedel’s salt precipitation

Author:
Zhang, Liangjing; Lv, Peng; He, Yuan; Li, Shiwei; Peng, Jinhui; Zhang, Libo; Chen, Kaihua; Yin, Shaohua
Source:
Journal of hazardous materials 2021 v.403 pp. 123545
ISSN:
0304-3894
Subject:
ultrasonic treatment,   etc   ; agitation; chlorides; particle size distribution; ultrasonics; wastewater;     Show all 6 Subjects
Abstract:
... The chloride salt derived from the rare earth smelting wastewater was effectively dislodged using Friedel’s salt precipitation assisted with ultrasonic enhancement. Various single factors such as the reagent ratio, temperatures, reaction time and agitation speed were determined and investigated systematically. Results showed that the optimal single-stage removal efficiency were 88.22% and 80.89% w ...
DOI:
10.1016/j.jhazmat.2020.123545

10. Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol

Author:
Fang, Zheng; Cai, Xixi; Wu, Jiulin; Zhang, Lingtuo; Fang, Yapeng; Wang, Shaoyun
Source:
Food hydrocolloids 2021 v.111 pp. 106250
ISSN:
0268-005X
Subject:
ultrasonic treatment,   etc   ; encapsulation; hydrocolloids; hydrophobicity; particle size; resveratrol; sodium alginate;     Show all 7 Subjects
Abstract:
... Plant protein-based nano-delivery systems have rencently drawn increasing attention, and several physical and chemical methods for improving the functional properties of plant proteins have been reported. In this work, we applied ultrasonication and pH-shifting combined treatment on soy protein isolates (SPI) and investigated the structure changes of SPI and its effects on the formation of SPI- so ...
DOI:
10.1016/j.foodhyd.2020.106250

11. Efficient tuning the electronic structure of N-doped Ti-based MXene to enhance hydrogen evolution reaction

Author:
Han, Meina; Yang, Jun; Jiang, Jintian; Jing, Renwei; Ren, Shijie; Yan, Chao
Source:
Journal of colloid and interface science 2021 v.582 pp. 1099-1106
ISSN:
0021-9797
Subject:
ultrasonic treatment,   etc   ; catalytic activity; electrodes; hydrogen; hydrogen production; temperature; ultrasonics;     Show all 7 Subjects
Abstract:
... The exploration of low cost electrocatalyst with comparable catalytic activity and kinetics to the expensive noble metal catalysts for hydrogen evolution reaction (HER) is still the most urgent challenge. Herein, a facile strategy to synthesize Ti₃C₂Tₓ MXene by ultrasonication with controlled N-doping is reported. The surface modification of MXene can be achieved by the formation of TiN chemical b ...
DOI:
10.1016/j.jcis.2020.09.001

12. A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Author:
De Iseppi, Alberto; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna; Curioni, Andrea; Divol, Benoit
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110274
ISSN:
0023-6438
Subject:
ultrasonic treatment,   etc   ; glycosidases; heat; white wines; winemaking; yeasts;     Show all 6 Subjects
Abstract:
... Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins. However, no reports on the extraction of mannoproteins from wine lees to be used as winemaking additives are available. This study aimed at developing efficient methods for yeast glycocompounds extraction from wine lees, and to assess their impacts when added back to wine. White wine lees were extracted ...
DOI:
10.1016/j.lwt.2020.110274

13. Study on the ultrasound-assisted drying process of deformable porous materials

Author:
Mou, Xinzhu; Chen, Zhenqian
Source:
Journal of food engineering 2021 v.306 pp. 110612
ISSN:
0260-8774
Subject:
ultrasonic treatment,   etc   ; acoustics; deformation; finite element analysis; heat; mass transfer; models; moisture diffusivity; shrinkage; temperature; ultrasonics;     Show all 11 Subjects
Abstract:
... Ultrasound has been reported about very positive influence on drying efficiency of deformable porous materials such as fruits and agricultural products. Main aim of this study is a profound recognition of the enhanced mechanism of ultrasound-assisted drying of deformable porous materials by a series of simulations and experiments. Firstly, the coupled acoustic and thermo-hydro-mechanics model was ...
DOI:
10.1016/j.jfoodeng.2021.110612

14. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

Author:
Martínez Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén; Pérez-Porras, Paula; Bautista-Ortín, Ana Belén; Gómez-Plaza, Encarna
Source:
Food chemistry 2021 v.356 pp. 129669
ISSN:
0308-8146
Subject:
ultrasonic treatment,   etc   ; arabinose; food chemistry; galactose; grapes; maceration; mannans; molecular weight; paper; pomace; red wines; ultrasonics;     Show all 12 Subjects
Abstract:
... This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly i ...
DOI:
10.1016/j.foodchem.2021.129669

15. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

Author:
Alavi, Farhad; Chen, Lingyun; Emam-Djomeh, Zahra
Source:
Food chemistry 2021 v.354 pp. 129494
ISSN:
0308-8146
Subject:
ultrasonic treatment,   etc   ; alkali treatment; faba beans; food chemistry; hydrophobicity; pH; particle size; protein isolates; solubility;     Show all 9 Subjects
Abstract:
... This study investigated alkaline shifting, ultrasonication, and their combination on functional modifications of faba bean protein isolate (FPI). The protein characterization revealed that the combined alkaline shifting/ultrasound treatment dissociated large aggregates of FPI into small ones, resulting in increased protein surface hydrophobicity and decreased free sulfhydryl groups. Such structura ...
DOI:
10.1016/j.foodchem.2021.129494

16. Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions

Author:
Zhang, Xinxia; Zuo, Zhongyu; Ma, Wenjin; Yu, Peibin; Li, Ting; Wang, Li
Source:
Food hydrocolloids 2021 v.117 pp. 106748
ISSN:
0268-005X
Subject:
ultrasonic treatment,   etc   ; adsorption; antioxidant activity; hydrocolloids; oxidative stability; particle size; stabilizers; ultrasonics;     Show all 8 Subjects
Abstract:
... This study demonstrates for the first time the use of quinoa protein nanoparticles (QPN), fabricated using ultrasonication, as a particulate stabilizer for the development of high internal phase emulsions (HIPEs). The self-assembled QPN presented a spherical appearance, and its particle size decreased with ultrasonic density, reaching a minimum size of 132 nm at 10 kJ/ml. Moreover, ultrasound trea ...
DOI:
10.1016/j.foodhyd.2021.106748

17. Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol

Author:
Xu, Yizhou; Wu, Jiulin; Wang, Shaoyun
Source:
Food hydrocolloids 2021 v.117 pp. 106694
ISSN:
0268-005X
Subject:
ultrasonic treatment,   etc   ; comparative study; encapsulation; gelatin; hydrocolloids; hydrophobicity; nanocomposites; pH; resveratrol; whey protein isolate;     Show all 10 Subjects
Abstract:
... To overcome hydrophobicity and chemical instability of resveratrol (Rev), modified whey protein isolate (WPI) and gelatin (Gel) were used to load Rev. Three treatments including pH-shifting at pH 12 (S), pH-shifting at pH 12 combined with ultrasonication at pH 7 (SU7), and pH-shifting at pH 12 combined with ultrasonication at pH 12 (SU12) were conducted to obtain a series of modified proteins (WPI ...
DOI:
10.1016/j.foodhyd.2021.106694

18. Liquid triphasic systems as sustainable downstream processing of Chlorella sp. biorefinery for potential biofuels and feed production

Author:
Koyande, Apurav Krishna; Chew, Kit Wayne; Show, Pau-Loke; Munawaroh, Heli Siti Halimatul; Chang, Jo-Shu
Source:
Bioresource technology 2021 v.333 pp. 125075
ISSN:
0960-8524
Subject:
ultrasonic treatment,   etc   ; Chlorella; Fourier transform infrared spectroscopy; biodiesel; bioethanol; biorefining; energy; gas chromatography; liquids; microalgae; separation;     Show all 11 Subjects
Abstract:
... Microalgae are potential sustainable renewable sources of energy but are highly underutilized due to the expensive and time-consuming downstream processing. This study aims at curbing these obstacles by extracting multiple components with a single processing unit. In this work, an ultrasound-assisted liquid triphasic flotation system was incorporated to extract proteins, lipids, and carbohydrates ...
DOI:
10.1016/j.biortech.2021.125075

19. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

Author:
Al-Maqtari, Qais Ali; Ghaleb, Abduljalil D.S.; Mahdi, Amer Ali; Al-Ansi, Waleed; Noman, Abeer Essam; Wei, Minping; Al-Adeeb, Abdulqader; Yao, Weirong
Source:
Food chemistry 2021 v.350 pp. 129249
ISSN:
0308-8146
Subject:
ultrasonic treatment,   etc   ; Pulicaria; antioxidants; emulsions; flocculation; food chemistry; particle size; sonication; storage; storage quality; ultrasonics; viscosity;     Show all 12 Subjects
Abstract:
... This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatment ...
DOI:
10.1016/j.foodchem.2021.129249

20. Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced

Author:
Koirala, Sushil; Prathumpai, Wai; Anal, Anil Kumar
Source:
International dairy journal 2021 v.118 pp. 105026
ISSN:
0958-6946
Subject:
ultrasonic treatment,   etc   ; antioxidant activity; antioxidants; enzymatic hydrolysis; fractionation; goat milk; milk proteins; pH; pepsin; peptides; ultrasonics;     Show all 11 Subjects
Abstract:
... The effect of ultrasonic pretreatment followed by enzymatic hydrolysis was studied to assess the bioactivity of caprine milk protein. Ultrasonication process was optimised with respect to pH (8.5), ultrasonication time (20 min), and amplitude (80%). The results indicated that the pretreatment process enhanced the soluble protein concentration from 4.35 ± 0.02 mg mL⁻¹ to 6.15 ± 0.02 mg mL⁻¹ under o ...
DOI:
10.1016/j.idairyj.2021.105026