Fish oil based vitamin D nanoencapsulation by ultrasonication and bioaccessibility analysis in simulated gastro-intestinal tract

Recently, nanoemulsions have been employed for different applications including food and drug industries for efficient nutrient delivery system. In this study, vitamin D (a lipophilic molecule) was encapsulated in fish oil for higher oral bioavailability. The oil-in-water nanoemulsion was formulated by ultrasonication technique with a droplet size range of 300–450 nm and a shelf life of more than 90 days. The influence of oil, water and surfactant concentration was investigated by phase diagram. The formulated nanoemulsion had encapsulation efficiency in the range of 95.7–98.2%. Further, nanoemulsion passed through simulated gastro-intestinal tract revealed an increased bioavailability than non-encapsulated vitamin. Thus, the formulation can be used as a drug delivery vehicle for various lipophilic compounds. Till date, no one have fabricated an efficient nano-vehicle for the delivery of vitamin D as well as analyzed the efficient delivery system in simulated GI-tract, this is first of its kind study in this regard. This can be scaled up further after analyzing the safety aspects.     

Catalyst and solvent-free, ultrasound promoted rapid protocol for the one-pot synthesis of α-aminophosphonates at room temperature

An ultrasound promoted easy, efficient, and environment friendly process has been devised for the synthesis of α-aminophosphonates within seconds through a one-pot three-component condensation of the aldehydes, amines, and triethylphosphite. The desired products were obtained in excellent yields and in high purity under solvent-free and catalyst-free conditions. Study with various aldehydes and amines reveals that ultrasound radiation plays a key role in the direct synthesis of α-aminophosphonates.     

Functionalized Carbon Black Nanospheres Hybrid with MoS2 Nanoclusters for the Effective Electrocatalytic Reduction of Chloramphenicol

Synthesis of nanomaterials using cheap and highly efficient material is an important aspect of nanotechnology. In this present work, we have used the carbon black (CB) as a highly conductive and inexpensive carbonaceous material for the fabrication of the electrochemical sensor. However, the poor dispersion in water obstructs the usage of CB in electrochemical sensor and biosensor applications. Hence, the CB was functionalized by simple reflux method and the functionalized CB (f‐CB) nanospheres hybrids with hydrothermally synthesized MoS₂ nanoclusters by simple ultrasonication process. In addition, the various suitable spectrometric techniques used to probe the surface morphology and chemical modification of the prepared materials. The prepared MoS₂ and f‐CB nanohybrids (f‐CB/MoS₂) applied for the electrocatalytic reduction of toxic chloramphenicol (CAP). Fascinatingly, the f‐CB/MoS₂ modified electrode showed a competitive electrocatalytic performance comparing with other modified electrodes. At the optimized condition, the sensor exhibited the LOD about 0.002 μM, wider linear range 0.015 to 1370 μM with the sensitivity of 3400 μA μM⁻¹ cm⁻² for the determination of CAP. Moreover, the practical viability of the sensor was exploited in milk powder and honey samples.     

Advances in application of ultrasound in food processing: A review

Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.     

Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment

The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically studied. HCl treatment introduces a smaller particle diameter of starch particles from 13.73 ± 0.93 μm to 1.52 ± 0.01–8.32 ± 0.63 μm. Further ultrasonication treatment formed SNPs that displayed desirable uniformity and near-perfect spherical and ellipsoidal shapes with a diameter of 150.65 ± 1.91–292.85 ± 0.07 nm. The highest yield of SNPs was 80.5%. Compared with the native starch, the gelatinization enthalpy changes of SNPs significantly decreased from 14.65 ± 1.58 J/g to 7.40 ± 1.27 J/g. Interestingly, the SNPs showed a wider melting temperature range of 22.77 ± 2.35 °C than native starch (10.94 ± 0.87 °C). The relative crystallinity of SNPs decreased to 29.65%, while long-time ultrasonication resulted in amorphization. HCl vapor hydrolysis combined with ultrasonication treatment can be an affordable and accessible method for the efficient large-scale production of SNPs. The SNPs developed by this method will have potential applications in the food, materials, and medicine industries.     

Ultrasonic-assisted production of precipitated calcium carbonate particles from desulfurization gypsum

This study aimed to investigate the effect of ultrasonic application on the production of precipitated calcium carbonate (PCC) particles from desulfurization gypsum via direct mineral carbonation method using conventional and venturi tube reactors in the presence of different alkali sources (NaOH, KOH and NH₄OH). The venturi tube was designed to determine the effect of ultrasonication on PCC production. Ultrasonic application was performed three times (before, during, and after PCC production) to evaluate its exact effect on the properties of the PCC particles. Scanning electron microscope (SEM), X-ray diffraction (XRD), Atomic force microscope (AFM), specific surface area (SSA), Fourier transform infrared spectrometry (FTIR), and particle size analyses were performed. Results revealed the strong influence of the reactor types on the nucleation rate of PCC particles. The presence of Na⁺ or K⁺ ions in the production resulted in producing PCC particles containing only calcite crystals, while a mixture of vaterite and calcite crystals was observed if NH₄⁺ ions were present. The use of ultrasonic power during PCC production resulted in producing cubic calcite rather than vaterite crystals in the presence of all ions. It was determined that ultrasonic power should be conducted in the venturi tube before PCC production to obtain PCC particles with superior properties (uniform particle size, nanosized crystals, and high SSA value). The resulting PCC particles in this study can be suitably used in paint, paper, and plastic industries according to the ASTM standards.     

Ultrasound-assisted depolymerization of kappa-carrageenan and characterization of degradation product

Degradation of polysaccharides to afford low-molecular-weight oligosaccharides have been shown to produce new bioactivities that are not present in the starting material. The simplicity of ultrasonic treatment in the degradation of a polysaccharide, such as κ-carrageenan, offers practical advantage in producing degraded products with lower molecular weight that may have new interesting potential activities. This study embarked on investigating the effects in molecular weights and structural changes of κ-carrageenan under varying ultrasonic conditions. Molecular weight (MW) monitoring of ultrasonically-treated κ-carrageenan at various conditions were done by gel permeation chromatography. The product formed using the optimized condition was characterized using FTIR and NMR. The decrease in MW has been shown to be dependent on low concentration (5.0 mg mL⁻¹), high amplitude (85%), and long treatment time (180 mins) to afford a degraded κ-carrageenan with average molecular weight (AMW) of 41,864 Da, which is a 96.33% reduction from the raw sample with initial AMW of 1,139,927 Da. Structural analysis reveals that most of the peaks of the raw κ-carrageenan was retained with minor change. 1D and 2D NMR analyses showed that the sonic process afforded a product where the sulfate group at the G4S-4 position was cleaved forming a methylene in the G4S ring. The results would be useful in the structure–activity relationship of κ-carrageenan oligosaccharides and in understanding the effect in the various potential applications of degraded κ-carrageenan.     

Effect of ultrasonic pre-treatment on Ara h 1 in peanut sprouts

Ara h 1 is the most abundant sensitizing protein in peanuts; it has high thermal stability and is difficult to degrade. The peanut sprout is a high-quality, natural food that has various beneficial effects and lower allergenicity than peanut seeds. In this study, ultrasonication (US) of peanut sprouts was used to alter their Ara h 1 content. We determined that the optimal parameters for the US process were 35 °C temperature, 30 min duration, 240 W power, and 100 kHz frequency. After 5 days of germination, the protease activity of the control (blank) group increased to 262.39 ± 0.10 U, whereas that of the US group increased to 290.1 ± 0.25 U. We also investigated the effects of US on Ara h 1 protein composition, structure, and related gene expression during germination. ELISA results showed that after 5 days of germination, Ara h 1 content in the blank group decreased from 20.63 ± 0.31 ppm to 3.35 ± 0.42 ppm, whereas in the US group, they decreased to below the detection limit. SDS-PAGE bands between 50 and 70 kDa from peanut sprout extracts gradually became lighter in both groups. The band almost disappeared at day 5 of germination in the US group, indicating that US reduced the Ara h 1 content of peanut sprouts, consistent with the ELISA results. The expression of the Ara h 1 gene in peanut seeds was 173.92 ± 26.37. In the BK control group, it decreased to 0.49 ± 0.17 on the fourth day and increased slightly to 0.75 ± 0.09 on the fifth day. In the US group, it decreased to 1.37 ± 0.28 on the first day, dropped sharply to 0.00 on the third day, and increased slightly to 0.04 ± 0.01 on the fourth and fifth days. Protein structure results showed that the α-helix structure of Ara h 1 decreased after US, whereas the content of β-fold structures increased. The surface hydrophobicity decreased, and the secondary and tertiary structures of Ara h 1 were loose.     

Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions

The effects of high-energy fabrication methods, namely high-pressure homogenization (HPH) and ultrasonication (US), on physicochemical properties of flaxseed oil-in-water nanoemulsions (FNEs) containing clove essential oil (CEO) and/or pomegranate peel extract (PPE) were studied during storage at 4 and 25 °C. Nanoemulsions with relatively similar average droplet size were prepared by HPH and/or US. An increase in droplet size was observed over time. Lower storage temperature and fabrication by US increased Ostwald ripening rate. Higher storage temperature and fabrication by US decreased the centrifugal stability of nanoemulsions. CEO revealed better antioxidant properties than PPE. The oxidative stability was evaluated by determining secondary oxidation products, and fatty acids profile. The absence of antioxidant, fabrication by US, and higher storage temperature decreased the oxidative stability of nanoemulsions. The results of this study might be helpful in controlling the oxidation of FNEs during long-term storage and in designing functional foods and beverages.