Ultrasound assisted oxidative deep-desulfurization of dimethyl disulphide from turpentine

A promising approach of ultrasound assisted oxidative desulfurization (UAOD) was studied for deep desulfurization of simulated sulphated turpentine containing dimethyl disulphide (DMDS) as model pollutant. The effect of ultrasound parameters such as power (80–120 W) and duty cycle (50–80%) as well as operating conditions as initial concentration (50–100 ppm), volume (100–300 ml) and temperature (28 °C as ambient condition, 50–70 °C) on the extent of desulfurization have been studied. The effect of addition of various oxidizing agents such as hydrogen peroxide over the range of 3–18 g/L, Fenton reagent by varying FeSO₄ loading from 0.75 g/L to 1.75 g/L at constant H₂O₂ loading and titanium dioxide (loading over the range 1–4 g/L) in the presence of ultrasonic horn have also been investigated at laboratory scale. The addition of oxidizing agents in presence of ultrasound enhanced the extent of DMDS removal. The extent of desulfurization was found to be remarkably low for individual approaches as compared to combination approaches of US/oxidizing agents. The kinetic analysis revealed that oxidation follows first order kinetics. A significant increase in cavitational yield was observed for combination approach of US/H₂O₂/TiO₂ (5.78 × 10⁻⁹ g/L) compared to individual ultrasound approach (2.04 × 10⁻⁹ g/L). Under best conditions of 120 W power, 70% duty cycle, 50 ppm initial concentration, 15 g/L H₂O₂ loading and 4 g/L TiO₂ loading, 100% desulfurization was obtained at 23.19 Rs/L as the treatment cost. Based on the obtained results it can be concluded that US/H₂O₂/TiO₂ approach is highly efficient desulfurization technique for deep desulfurization of simulated sulphated turpentine.     

Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice

Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional properties of pineapple juice. Hence, this study was intended to analyse and optimise the effect of combined US and UV treatments on microbial inactivation without affecting the selected quality parameters of pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min, 20 min and 30 min., after which, juice samples were subjected to UV treatment for 10 min at three UV dosage levels, viz. 1 J/cm², 1.3 J/cm², and 1.6 J/cm². The samples were evaluated for total colour difference, pH, total soluble solids (TSS), titrable acidity (TA), and ascorbic acid content; total bacterial count and total yeast count; and the standardization of process parameters was done using Response Surface Methodology and Artificial Neural Network. The results showed that the individual, as well as combined treatments, did not significantly impact the physicochemical properties while retaining the quality characteristics. It was observed that combined treatment resulted in 5 log cycle reduction in bacterial and yeast populations while the individual treatment failed. From the optimization studies, it was found that combined US and UV treatments with 22.95 min and1.577 J/cm² ensured a microbiologically safe product while retaining organoleptic quality close to that of fresh juice.     

Green and novel ultrasonic extraction with UHPLC-MSMS analysis of natural sweetener (Glycyrrhizic acid) from Glycyrrhiza glabra; a multifactorial mechanistic evaluation based on statistical analysis

A novel, green and eco-friendly, cost-effective, fast, and reliable high energy ultrasonication (US) extraction with UHPLC-MSMS (Ultrahigh performance liquid chromatography with mass spectrometry) quantification of Glycyrrhizic acid (GZA) is reported herein for the first time. The study provides useful insights regarding the effect of US-factors with statistical analysis and mechanisms, involved in GZA-extraction and analysis. An US-extraction method (US-MD) was developed using three levels of US factors: solvents (AC (acetone), EtOH (ethanol), H₂O (water)), time (1, 2, 3 min), amplitudes (30, 40, 50%), pulse (10/0.5, 20/0.5, 30/0.5 sec), particle sizes (0.5, 1, 1.4 mm), and temperatures (20, 30, 40 °C). The US-MD was further validated with high accuracy 98.96 ± 6.82 and r² = 0.995 whereas, an in-house analytical method (UHPLC-MSMS) was developed and validated to quantify the GZAamount. UHPLCMSMS-MD resulted in a retention time of 0.31 min with MSMS (821.400 > 351.200) in a 1 min run time whereas, UHPLCMSMS-MV showed high accuracy and precision with r² = 0.998 for GZA. Statistical analysis of K-mean clustering finalized US-set-of-factors showing optimum extract yield (mg/1mg) of 0.48 with sum (2.41 ± 014) and mean (0.27) along with a high GZA-amount (μg/mg) of 8.23 with sum (43.31 ± 2.07) and mean (4.81) for H₂O in 3 min at 40 °C using particle size (1.4 mm), amplitude (50%), and pulse (30/0.5). Large scale application of US-UHPLCMSMS confirmed the evaluation power of the method showing the order for GZA amount; Egypt > Pakistan > Syria > India > Palestine > America > Georgia > Morocco. A significant effect for US factors Vs extract yield and GZA amount was observed however, solvent*GZA-amount and extract yield*particle size were more significantly correlated compared to time*temperature*amplitude*pulse analyzed via PCA, GLM-UniANOVA, K-mean, and Pearson’s correlation (P ≤ 0.05). A combined mechanism of shear stress, macroturbulence due to acoustic cavitation and implosions, sonochemical, and sonocapillary effect were noted for the US technique producing higher extract yield and GZA amount from licorice.     

Ultrasonic-assisted extraction and automated determination of catalase and lipase activities in bovine and poultry livers using a digital movie-based flow-batch analyzer

An ultrasonic reactor (UR) was developed and coupled to a digital movie-based flow-batch analyzer (DM-FBA) for the ultrasonic-assisted extraction (UAE) and fast determination of catalase and lipase activities in bovine and poultry livers. The lab-made UR mainly consisted of a borosilicate glass container and a piezoelectric disc. The DM-FBA mainly consisted of a webcam, an ultrasonic actuator controller, a peristaltic pump, six solenoid valves, a valve driver, a mixing chamber, a magnetic stirrer, an Arduino Mega 2560, and a personal computer. This setup, named UR-DM-FBA, was controlled by custom software. Ultrasound (US) frequency, US power, sonication time, and concentration of extraction agent were optimized using the Taguchi method. Experiments at silent conditions (mechanical stirring at 1500 rpm) were carried out to evaluate extraction efficiency. Optimized parameters for the UAE of catalase were US frequency of 30 kHz, 2.0 mL of Triton X-100, sonication time of 270 s, and US power of 10.8 W. For the UAE of lipase, the optimized parameters were US frequency of 20 kHz, 0.30 mL of triethanolamine, sonication time of 270 s, and US power of 18 W. Catalase and lipase activities obtained with the UR were, on average, 1.9 × 10³% and 2.0 × 10³% higher than those obtained at silent conditions, respectively, which indicates that that the lab-made UR was capable of extracting these enzymes more efficiently. Determinations using the UR-DM-FBA were highly accurate (relative error ranging from −1.98% to 1.96% for bovine catalase, −0.65% to 0.76% for bovine lipase, −2.03 to 2.08% for poultry catalase, and −0.55% to 0.64% for poultry lipase) and precise (overall coefficient of variation <0.02% for bovine and poultry catalase and <0.2% for bovine and poultry lipase). Results obtained with the proposed system and reference methods were in good agreement according to the paired t-test (95% confidence level). High sampling rates (>69 h⁻¹) and low sample/reagent consumption (<1.6 mL) were also obtained. Due to the highly efficient UAE, the proposed system can be applied for fast and accurate quantification of lipase and catalase in biological samples with low waste generation.     

A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice

The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase (PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present study assessed the suitability of non-thermal, high-intensity ultrasound (US) on the inactivation of PPO and POD in fresh Indian Gooseberry juice. Ultrasonic waves, using a 6 mm titanium alloy probe were irradiated in the juice at a maximum power of 455 W and frequency of 20 kHz. The subsequent effects on biochemical attributes were studied using response surface methodology. Inactivation rates of 90.72 % and 73.18 %, respectively, for PPO and POD enzymes, were observed at the highest US intensity and exposure time. Numerical optimisation using the three-factor, three-level Box-Behnken design suggested that an optimum process at 70 % (energy density: 1610 Wcm⁻²) pulsed at 5 s on and 5 s off for 7 min 30 s resulted in PPO and POD inactivation of the order of 76.42 % and 64.57 % respectively. At these experimental conditions, the optimized levels of biochemical attributes i.e., ascorbic acid (738.50 mg/100 mL), total phenols (17.10 mg/mL), DPPH antioxidant activity (58.47 %), tannins (7.11 µg/mL), colour change (ΔE = 9.04) and flavonoids (6.14 mg/mL) were achieved. The overall statistical models were significant for all the responses except for reducing sugars. Furthermore, the approximation equations for individual responses indicated that the goodness of fit was adequate (R² > 0.90). The results suggested that ultrasound is a suitable processing technique for amla juice stabilisation compared to thermal treatments that result in the loss of quality.     

Combination of therapeutic ultrasound with antibiotics interfere with the growth of bacterial culture that colonizes skin ulcers: An in-vitro study

Staphylococcus aureus and Escherichia coli are among the major bacterial species that colonize skin ulcers. Therapeutic ultrasound (TUS) produces biophysical effects that are relevant to wound healing; however, its application over a contaminated injury is not evidence-based. The objective of this research was to analyze the effect of TUS on in vitro-isolated S. aureus and E. coli, including the combination of ultrasound and antibiotics, in order to assess their antibiotic action on bacterial susceptibility. For the experiments, the bacterial strains were suspended in saline, then diluted (10⁴ CFU/mL) for irradiation (at 1 and 3 MHz, 0.5 and 0.8 W/cm² for 0 and 15 min) and the combination treatment of ultrasonication and antibiotics was administered by adding nalidixic acid (S. aureus) and tetracycline (E. coli) at concentrations equivalent to 50% of the minimum inhibitory concentration (MIC). The experiments were carried out in duplicate with six repetitions. The suspensions were inoculated on to Petri plates and incubated at 37 °C and the colony forming units (CFUs) were counted after 24 h. The results were subjected to the Shapiro–Wilk normality test, followed by parametric ANOVA and Tukey’s post hoc test at a significance level of 1%. The results demonstrated that the action of TUS at 1 MHz inhibited bacterial growth while at 3 MHz, bacterial growth was observed in both species. However, the synergistic combination of ultrasound and antibiotics was able to inhibit the growth of both bacteria completely after 15 min of ultrasonication. The results suggest that the action of ultrasound on S. aureus and E. coli are dependent on the oscillation frequency as well as the intensity and time of application. The combination of ultrasound with antibiotics was able to inhibit bacterial growth fully at all frequencies and doses in both species.     

Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice

This study evaluated the combined effect of blanching and sonication treatment on selected quality parameters of bottle gourd juice (BGJ). Bottle gourd cubes were blanched and juice was extracted. Effect of frequency (20–50 kHz), amplitude (50–90%) and time (10–30 min) was also studied on quality parameters like titratable acidity (TA), pH, total soluble solids (TSS), physical stability (PS), ascorbic acid (AA), total phenolics (TP), total carotenoids (TC), browning index (BI), total plate count (TPC) and yeast & mold count (Y&M) of BGJ to derive the level of these parameters. Combined effect of blanching followed by sonication (BFS) showed significant (P ⩽ 0.05) change in all quality parameters except TA. Highest percentage of TSS (5.9 °B), PS (2%), AA (18.99 mg/100 g), TP (1010 mg/100 g) and TC (5.8 mg/100 g) was observed at 70% amplitude, 50 kHz frequency and 20 min. Results suggested 70% amplitude, 50 kHz frequency and 20 min as best treatment conditions for processing of BGJ. Microstructure examination, transmission electron microscopy (TEM) and laser diffraction analysis of BGJ showed significant change in particle size and distribution. Moreover, TEM of blanched and sonicated samples of BGJ also showed significant (P ⩽ 0.05) change in microbial profile.     

The impact of ultrasonic parameters on the exfoliation of NiFe LDH nanosheets as electrocatalysts for the oxygen evolution reaction in alkaline media

The ultrasonic process has been examined to exfoliate layered materials and upgrade their properties for a variety of applications in different media. Our previous studies have shown that the ultra-sonication treatment in water without chemicals has a positive influence on the physical and electrochemical performance of layered materials and nanoparticles. In this work, we have probed the impact of ultrasonication on the physical properties and the oxygen evolution reaction (OER) of the NiFe LDH materials under various conditions, including suspension concentration (2.5–12.5 mg mL⁻¹), sonication times (3–20 min) and amplitudes (50–90%) in water, in particular, sonication times and amplitudes. We found that the concentration, amplitude and time play significant roles on the exfoliation of the NiFe LDH material. Firstly, the NiFe LDH nanosheets displayed the best OER performance under ultrasonic conditions with the concentration of 10 mg mL⁻¹ (50% amplitude and 15 min). Secondly, it was revealed that the exfoliation of the NiFe LDH nanosheets in a short time (<10 min) or a higher amplitudes (≥80%) has left a cutdown on the OER activity. Comprehensively, the optimum OER activity was displayed on the exfoliated NiFe LDH materials under ultrasonic condition of 60% (amplitude), 10 mg mL⁻¹ and 15 min. It demanded only 250 mV overpotentials to reach 10 mA cm⁻² in 1 M KOH, which was 100 mV less than the starting NiFe LDH material. It was revealed from the mechanism of sonochemistry and the OER reaction that, after exfoliation, the promoted OER performance is ascribed to the enriched Fe³⁺ at the active sites, easier oxidation of Ni²⁺ to Ni³⁺, and the strong electrical coupling of the Ni²⁺ and Fe³⁺ during the OER process. This work provides a green strategy to improve the intrinsic activity of layered materials.     

Application of hybrid oxidative processes based on cavitation for the treatment of commercial dye industry effluents

The present work demonstrates the significant role of ultrasound (US) in intensifying the efficacy of the combination with Fenton reagent and/or ozone for the treatment of real dye industry industrial effluent procured from the local industry. Initial part of the work focused on analysing the literature based on combination approaches of US with different oxidants applied for the treatment of real and simulated effluents focusing on the dyes. The work also provides guidelines for the selection of optimal operating parameters for maximizing the intensification of the degradation. The second part of the work presents an experimental study into combined approaches of ultrasound with ozone (O₃) and Fenton’s reagent for treatment of real effluent. Under optimized conditions (100 W, 20 kHz and duty cycle of 70%), maximum COD reductions of 94.79% and 51% were observed using a combined approach of US + Fenton oxidation followed by lime treatment for the treatment of effluent-I and effluent-II respectively at H₂O₂ loading of 17.5 g/L, H₂O₂/Fe²⁺ ratio of 3, pH of 4, CaO dose of 1 g/L and an overall treatment time of 70 min. US + Fenton + O₃ followed by lime was also applied for treatment under ozone loading of 1 g/h for the treatment of effluent-I and it was found that maximum COD reduction of 95.12% was obtained within 30 min of treatment time, indicating use of ozone did not result in significant value addition in terms of COD reduction but resulted in faster treatment. HC (inlet pressure: 4 bar) + Fenton + Lime scheme was successfully replicated on a pilot-scale resulting in maximum COD reduction of 57.65% within 70 min of treatment time. Overall, it has been concluded that the hybrid oxidative processes as US + Fenton followed by lime treatment is established as the best approach ensuring effective COD reduction at the same time obtaining final colourless/reusable effluent.     

Ultrasound-assisted conversion of tannic acid to gallic acid as a strategy to obtain value-added products

In this work, ultrasound was applied for the conversion of tannic acid into gallic acid using only diluted H₂O₂ as reagent. Experiments were carried out using several types of ultrasonic horns operating at 20 kHz (VC750W processor). The following experimental conditions were evaluated: H₂O₂ concentration (0.2 to 8.5 mol L⁻¹), horn type (10 to 25 mm of diameter), ultrasound amplitude (20 to 70%), sonication time (10 to 45 min), tannic acid concentration (170 to 1360 mg L⁻¹), and reaction temperature (50 to 90 °C). Gallic acid production was monitored with ultra-performance liquid chromatography with high-resolution time-of-flight mass spectrometry (UPLC-ToF-MS). The isolated gallic acid was confirmed with nuclear magnetic resonance (¹H and ¹³C NMR). It is important to emphasize that this study was developed as a proof of concept to demonstrate the potential of ultrasound for tannic acid conversion into gallic acid using just diluted H₂O₂. Under selected conditions gallic acid production yield was 128 ± 4 mg g⁻¹ of initial tannic acid (using 170 mg L⁻¹ of tannic acid as starting material). Reaction time was set as 30 min, which was carried out using 1 mol L⁻¹ H₂O₂ and ultrasound amplitude of 50% at 90 °C. At silent conditions (mechanical stirring, from 100 to 1000 rpm), gallic acid production was halved (less than 78 ± 4 mg g⁻¹ of initial tannic acid).     

Ultrasound assisted enzyme catalyzed hydrolysis of waste cooking oil under solvent free condition

The present work demonstrates the hydrolysis of waste cooking oil (WCO) under solvent free condition using commercial available immobilized lipase (Novozyme 435) under the influence of ultrasound irradiation. The process parameters were optimized using a sequence of experimental protocol to evaluate the effects of temperature, molar ratios of substrates, enzyme loading, duty cycle and ultrasound intensity. It has been observed that ultrasound-assisted lipase-catalyzed hydrolysis of WCO would be a promising alternative for conventional methods. A maximum conversion of 75.19% was obtained at mild operating parameters: molar ratio of oil to water (buffer pH 7) 3:1, catalyst loading of 1.25% (w/w), lower ultrasound power 100 W (ultrasound intensity – 7356.68 W m⁻²), duty cycle 50% and temperature (50 °C) in a relatively short reaction time (2 h). The activation energy and thermodynamic study shows that the hydrolysis reaction is more feasible when ultrasound is combined with mechanical agitation as compared with the ultrasound alone and simple conventional stirring technique. Application of ultrasound considerably reduced the reaction time as compared to conventional reaction. The successive use of the catalyst for repetitive cycles under the optimum experimental conditions resulted in a loss of enzymatic activity and also minimized the product conversion.     

Treatment of complex sulfur-containing solutions in ammonia desulfurization ammonium sulfate production by ultrasonic-assisted ozone technology

In this work, the cause of abnormal color in ammonium sulfate products formed by flue gas desulfurization is revealed by investigating the conversion relationship between different sulfur-containing ions and their behavior in a sulfuric acid medium. Both thiosulfate (S₂O₃²⁻) and sulfite (SO₃²⁻ ＆ HSO₃⁻) impurities affect the quality of ammonium sulfate. The S₂O₃²⁻ is the main reason for the yellowing of the product due to the formation of sulfur impurities in concentrated sulfuric acid. To address the yellowing of ammonium sulfate products, a unified technology (US/O₃), using ozone (O₃) and ultrasonic waves (US) simultaneously, is exploited to remove both thiosulfate and sulfite impurities from the mother liquor. The effect of different reaction parameters on the degree of removal of thiosulfate and sulfite is investigated. The synergistic effect of ultrasound and ozone on ion oxidation is further explored and demonstrated by the comparative experiments with O₃ and US/O₃. Under the optimized conditions, the thiosulfate and sulfite concentration in the solution is 2.07 and 5.93 g/L, respectively, and the degree of removal is 91.39 and 90.83%, respectively. The product obtained after evaporation and crystallization is pure white and meets the national standard requirements for ammonium sulfate products. Under the same conditions, the US/O₃ process has apparent advantages, such as saving reaction time compared with the O₃ process alone. Introducing an ultrasonically intensified field improves the generation of oxidation radicals ·OH, ¹O₂, and ·O₂^– in the solution. Furthermore, the effectiveness of different oxidation components in the decolorization process is studied by adding other radical shielding agents using the US/O₃ process supplemented with EPR analysis. The order of the different oxidation components is O₃(86.04%) > ¹O₂(6.53%) > •OH(4.45%) > •O₂^–(2.97%) for the oxidation of thiosulfate, and it is O₃(86.28%) > •OH(7.49%) > ¹O₂(4.99%) > •O₂^–(1.25%) for the oxidation of sulfite.     

Impact of sonolytic ozonation (O3/US) on degradation of pesticide residues in fresh vegetables and fruits: Case study of Faisalabad,Pakistan

High pesticide residues in fresh produce is a serious food safety issue. This study was aimed at assessing the pesticides residues in some important vegetables and fruits marketed in Faisalabad, Pakistan and the impact of sonolytic ozonation (O₃/US) treatment in removing these contaminants. From a short grower’s survey, five registered and mostly used pesticides (acetamiprid, carbendazim, imidacloprid, thiacloprid and thiamethoxam) were identified. A time optimization trial of O₃/US application (05, 10 and 15 min) on okra, showed that 10 min treatment significantly reduced three identified chemicals (thiamethoxam 100 %, imidacloprid and thiacloprid 97.17 %), without any adverse effect on its quality. In follow up trial, five fresh vegetables (cauliflower, chillies, cucumber, spinach and tomato) three fresh fruits (grapes, guava and peach) collected from three markets of Faisalabad, were pooled together to have uniform samples. Vegetables and fruits were treated with O₃/US for 10 and 6 min, respectively, along with control (simple tap wash) for determining the impacts on pesticides degradation. Samples were processed for extraction, clean up and analysis using HPLC-UV–Vis in isocratic mode. The data revealed the presence of five mentioned chemicals, with an accumulative mean residue of 9.006 and 1.921 µg/g in tested vegetables and fruits, respectively. After subjecting to O₃/US, the accumulative chemical residues were reduced to 3.214 µg/g (64.313 %) and 1.064 (44.6 %) in treated vegetables and fruits respectively. Irrespective of fresh produce, the mean residues of thiamethoxam, imidachloprid, acetamiprid and thiachloprid and carbendazim were reduced by 99.3 %, 52.6 %, 65.2 %, 87.3 % and 72% respectively. It was concluded that sonolytic ozonation treatment was effective in significant reduction of pesticide residues from vegetables and fruits and thus can be employed as a good food safety practice at culinary level to reduce the associated health hazardous risks.     

Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes

The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples’ activation energy (E_a) ranged from 17.60 to 29.86 kJ/mol for both dryers, with R² (0.999–0.9809). Control samples had the highest specific energy consumption (SEC) due to the extended drying period, whereas ultrasound (40 kHz) treated samples had the lowest SEC during HAD and IRD at 80 °C. The thermodynamic parameters indicated that increasing the drying temperature lowers the enthalpy and Gibbs free energy, while entropy resulted in negative values. HAD had better textural qualities (hardness and resilience). The US pretreatments followed by HAD or IRD may lead to an energy-efficient method with acceptable quality maintenance.     

Ultrasonically enhanced electrochemical oxidation of ibuprofen

A hybrid advanced oxidation process combining sonochemistry (US) and electrochemistry (EC) for the batch scale degradation of ibuprofen was developed. The performance of this hybrid reactor system was evaluated by quantifying on the degradation of ibuprofen under the variation in electrolytes, frequency, applied voltage, ultrasonic power density and temperature in aqueous solutions with a platinum electrode. Among the methods examined (US, EC and US/EC), the hybrid method US/EC resulted 89.32%, 81.85% and 88.7% degradations while using NaOH, H₂SO₄ and deionized water (DI), respectively, with a constant electrical voltages of 30 V, an ultrasound frequency of 1000 kHz, and a power density of 100 W L⁻¹ at 298 K in 1 h. The degradation was established to follow pseudo first order kinetics. In addition, energy consumption and energy efficiencies were also calculated. The probable mechanism for the anodic oxidation of ibuprofen at a platinum electrode was also postulated.     

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at 4 and −18 °C with the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at −18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.     

Reduction of bitterness in green walnuts by conventional and ultrasound-assisted maceration

The efficiency of conventional and ultrasound-assisted maceration was investigated in comparison to reduce the bitterness of green walnuts. Conventional maceration was studied at room temperature for 6, 8 and 10 days while ultrasound-assisted maceration (20 kHz, %100 of amplitude) was performed at 36 °C for 6, 8, 10, 12, and 14 h. Phenolic content and antioxidant activity of green walnuts were decreased by reduction of bitterness. Phenolic content and antioxidant activity of green walnut jams prepared from debittered green walnuts by ultrasound-assisted maceration were higher than those of conventional maceration excluding ellagic acid only. Based on findings of sensory analyses, bitterness level was similar in green walnut jams prepared by ultrasound-assisted maceration for 12 h and conventional maceration for 6 days. On the other hand, green walnut jams processed by ultrasound-assisted maceration for 12 h led to the highest general acceptance. It was concluded that ultrasound-assisted maceration may provide better nutritional and sensory quality in green walnut jam. In addition, the time required for reduction of bitterness may be shortened from days to hours by ultrasound-assisted maceration.     

The disinfection effect of a novel continuous-flow water sterilizing system coupling dual-frequency ultrasound with sodium hypochlorite in pilot scale

In this paper, a self-designed novel continuous-flow water disinfection system coupling dual-frequency ultrasound (US) with chemical disinfectant sodium hypochlorite (NaClO) was tested in a pilot scale using a simulated effluent containing Bacillus subtilis (B. subtilis), one of the indicators of water treatment efficiency. A suspension having a B. subtilis concentration of approximately 10⁴ CFU/mL was introduced into the system to (1) investigate disinfection efficiency of US pretreatment with NaClO (US + NaClO) and simultaneous US and NaClO (US/NaClO) disinfection under different single frequencies; (2) further examine the disinfection efficiency of these two processes with dual-frequency US; and (3) identify dosage reduction of chlorine in this disinfection system. The results demonstrated that lower dual-frequency (17 kHz + 33 kHz) US pretreatment with NaClO disinfection and simultaneous higher dual-frequency (70 kHz + 100 kHz) US and NaClO were beneficial to bacterial inactivation in terms of sterilizing efficiency. It has also been observed that US pretreatment with lower combination of 17 + 33 kHz frequencies showed better enhancement in which log reduction reached to 3.82 after 10 min chlorine reaction (chlorine alone was 0.22 log reduction), nearly 1 log reduction higher than single frequencies at the same constant power. Consequently, at equivalent power dissipation levels, US of lower frequencies combination pretreatment with NaClO disinfection performed such a promising process that one-thirds (from 12 mg/L NaClO reduced to 8 mg/L NaClO) of the required NaClO dosage was reduced for the ideal disinfection efficiency of 4 log reduction, namely 100% disinfection. And the utilization efficiency of NaClO was increased from 37.67% to 85.25% in 30 min of treatment time using an optimized combination of pretreatment and chlorination.     

Synergetic effects of ultrasound and sodium alginate coating on mass transfer and qualities of osmotic dehydrated pumpkin

This research studied the effects of combined ultrasound and 3% sodium alginate (SA) coating pretreatment (US + Coat) on mass transfer kinetics, quality aspects, and cell structure of osmotic dehydrated (OD) pumpkin. The results of the pretreatment were compared with the results of control (non-pretreated osmotic dehydration) and other three pretreatment methods, which were 1) ultrasound in distilled water for 10 min (USC), 2) ultrasound in 70% (w/w) sucrose solution (US) for 10, 20 and 30 min, and 3) coating with 1%, 2%, 3% (w/w) SA. The coating pretreatments with SA resulted in a higher water loss (WL) but lower water activity and solid gain (SG) than other treatments. US pretreatments resulted in the highest effective diffusion coefficients of water (D_w) and solid (D_s) but the cell structure of the product was deformed. The 3% SA coating treatment had the highest WL/SG (5.28) but with the longest OD time (12 h). Using the US + Coat pretreatment gave satisfactory high WL/SG (5.18), D_w (1.09 × 10⁻¹⁰ m²s⁻¹) and D_s (5.15 × 10⁻¹¹ m²s⁻¹), reduced the OD time to 9 h, and preserved the cell structure of the product. This research suggests that US + Coat pretreatment can be an effective processing step in the production of OD pumpkin.     

Thermosonication as an alternative method for processing,extending the shelf life,and conserving the quality of pulque: A non-dairy Mexican fermented beverage

The aim of this study was to evaluate thermosonication as an alternative method for the pasteurization of pulque in order to improve its shelf life and retain its quality parameters.Thermosonication was carried out at 50 °C using amplitudes of 75% (for 6 and for 9 min), 85% (for 4 and for 6 min), and 95% (for 3 and for 5 min). These were the optimal conditions found for processing pulque by thermosonication. Physicochemical (acidity, color, alcohol content, and sensory analysis) and microbiological (lactic acid bacteria and yeasts) parameters were determined during 30 days for storage at 4 ± 1 °C. Conventional pasteurization (63 °C, 30 min) and raw pulque were used as controls. According to the results, the shelf life of pulque was extended up to 24 days storage at 4 °C. After this time, the quality of beverage decreased, due that the microbial load increases. Thermosonication treatments at 75% and 85% showed a higher content of LAB (6.58–6.77 log CFU/mL) and yeasts (7.08–7.27 log CFU/mL) than conventional pasteurization (3.64 log CFU/mL of LAB and 3.97 log CFU/mL of yeasts) at 24 days of storage. Raw pulque demonstrated up to 7.77 log CFU/mL of yeasts and 7.51 log CFU/mL of LAB. Pulque processed by thermosonication exhibited greater lightness, sensory acceptance, a maximal acidity of 0.83 g/lactic acid, and an alcohol content of 4.48–4.95% v/v. The thermosonication process preserves sensory and physicochemical properties better than conventional pasteurization. Lactic acid bacteria such as Lactobacillus kefiri, Lactobacillus acidophilus, and Lactobacillus hilgardii and yeasts such as Saccharomyces cereviasiae were identified in thermosonicated pulque.