Ultrasound based modification and structural-functional analysis of corn and cassava starch

In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch’s versatility, low cost, and comfort of use after processing with altered physicochemical properties.     

Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties

Resistant starch type 2 (RS) was isolated from lotus stem using enzymatic digestion method. The isolated RS was subjected to ultrasonication (US) at different sonication power (100–400 W). The US treated and untreated RS samples were characterized using dynamic light scattering (DLS), scanning electron microscopy (SEM), light microscopy and Fourier transform infrared spectroscopy (FT-IR). DLS revealed that particle size of RS decreased from 12.80 µm to 413.19 nm and zeta potential increased from −12.34 mV to −26.09 mV with the increase in sonication power. SEM revealed smaller, disintegrated and irregular shaped RS particles after ultrasonication. FT-IR showed the decreased the band intensity at 995 cm⁻¹ and 1047 cm⁻¹ signifying that US treatment decreased the crystallinity of RS and increased its amorphous character. The bile acid binding, anti-oxidant and pancreatic lipase inhibition activity of samples also increased significantly (p < 0.05) with the increase in sonication power. Increase in US power however increased the values of hydrolysis from 23.11 ± 1.09 to 36.06 ± 0.13% and gylcemic index from 52.39 ± 0.38 to 59.50 ± 0.11. Overall, the non-thermal process of ultrasonic treatment can be used to change the structural, morphological and nutraceutical profile of lotus stem resistant starch which can have great food and pharamaceutical applications.     

Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability,characterization, and simulated gastrointestinal conditions

This study involves microencapsulation of anthocyanin extract (AC) from red raspberry using a freeze drying technique involving ultrasonication of soy protein isolate (SPI), gum arabic (AG), and their combination. Analyses included microcapsule properties, encapsulation efficiency, antioxidant capacity using the DPPH assay, Fourier-transform infrared spectroscopy (FTIR), color, thermal stability, stability during storage, morphology, and simulated gastrointestinal conditions. Encapsulation efficiency (EE) ranged from 93.05% to 98.87% for all microcapsules. The morphology of microcapsules by scanning electron microscopy (SEM) indicated a broken glass shape, with mean size of microcapsules ranging from 21.07 ± 2.71 μm to 48.19 ± 2.33 μm using Mastersizer analyzer. A good relationship obtained between zeta potential (ZP) and FTIR spectrum indicated that there is a chemical cross linking interaction between wall material and core material. All microcapsules enhanced the thermal stability of AC in the temperature range 80–114 °C. Furthermore, AC retention (up to 48%) during storage at 37 °C for 60 days revealed that treatment H combination of SPI and AG was best. In addition, SPI and AG combination presented good release behavior under simulated gastrointestinal conditions compared with unencapsulated anthocyanin.     

The physical,mechanical, thermal and barrier properties of starch nanoparticle (SNP)/polyurethane (PU) nanocomposite films synthesised by an ultrasound-assisted process

This article reports on the ultrasound-assisted acid hydrolysis for the synthesis and evaluation of starch nanoparticles (SNP) as nanofillers to improve the physical, mechanical, thermal, and barrier properties of polyurethane (PU) films. During the ultrasonic irradiation, dropwise addition of 0.25 mol L^-1 H₂SO₄ was carried out to the starch dispersion for the preparation of SNPs. The synthesized SNPs were blended uniformly within the PU matrix using ultrasonic irradiation (20 kHz, 220 W pulse mode). The temperature was kept constant during the synthesis (4 °C). The nanocomposite coating films were made with a regulated thickness using the casting method. The effect of SNP content (wt%) in nanocomposite coating films on various properties such as morphology, water vapour permeability (WVP), glass transition temperature (Tg), microbial barrier, and mechanical properties was studied. The addition of SNP to the PU matrix increased the roughness of the surface, and Tg by 7 °C, lowering WVP by 60% compared to the PU film without the addition of SNP. As the SNP concentration was increased, the opacity of the film increased. The reinforcement of the SNP in the PU matrix enhanced the microbial barrier of the film by 99.9%, with the optimal content of SNP being 5%. Improvement in the toughness and barrier properties was observed with an increase in the SNP content of the film.     

Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling

Currently, the conventional atmospheric pressure-based and vacuum-based tumbling processes have a limited improvement on the chicken characteristic attributes during the marination process. In view of this, through a breathing (pressure change) tumbling strategy, ultrasonication (40 kHz, 140 W) was applied to improve tenderness, taste, and microstructure of chicken by a redesigned tumbler. The results showed that the tumbling with the breathing action and ultrasonication significantly enhanced the marinating absorptivity, tenderness and taste, and accelerated the degradation of myosin light chain. Free peptides (from 1465.9 ± 34.6 to 4725.7 ± 43.2 μg/mL) and amino acids (from 1.503 ± 0.096 to 2.593 ± 0.109 mg/mL) rose evidently for the control and the breathing tumbling treatment assisted by ultrasound respectively. Raman analysis revealed that strength of disulfide bonds declined from 0.731 ± 0.006 to 0.607 ± 0.011 a.u. and the conversion from α-helix (decreased by 67.23%) into β-fold (increased by 1573%) conformation occurred. Low field NMR analysis indicated that the content of immobilized water increased from 77385 ± 14 to 137011 ± 106 au·ms by integral calculus. Scanning and transmission electron microscopies clearly showed a prospective rupture of myofibers, myofibrils, and lysosomes. Overall, as a potential alternative, the breathing ultrasonic tumbling means improved the marinating efficiency and characteristics of marinated chicken breast.     

A new method for detection of alpha particles in 1 mm thick polycarbonate detectors using 50 Hz – HV ECE method

Recent studies in our laboratory have proved that electrochemical etching (ECE) of polycarbonate track detectors (PCTD) under 50 Hz – high voltage (HV) field conditions has potentials for time-integrated heavy charged particle detection and dosimetry applications. The rationale in the study is the ECE process of alpha particle tracks in 1 mm thick PCTDs by a 50 Hz – HV generator at optimized ECE conditions. Tracks of 3.2 MeV alpha particles from a collimated beam of an ²⁴¹Am source degraded in air and background tracks were registered. The effects of HV and ECE duration on alpha track registration efficiency and track diameters were studied for 3 sets of 50 Hz – 4, 5 and 6 kV field conditions in a PEW solution (potassium hydroxide, ethanol and water) at 26 °C. The optimized ECE conditions obtained at this stage of development for 1 mm thick PCTDs are 50 Hz – 4 kV in PEW solution at 26 °C for 10 h. Alpha track registration efficiency at 3.2 MeV is about 30% with 37 ± 6 μm mean track diameter. The mean background track density at the above stated optimized conditions is about 571 ± 16 tracks.cm⁻² with a mean diameter of 65 ± 5 μm. All tracks are observable by the unaided eyes. The mean background track diameter is near two times larger than that of alpha particle tracks at the optimum conditions applied; they are easily distinguished against each other. This high background track density while at this stage of development seems a drawback for low dose and low fluence particle applications, it has minimal effects on high fluence ion detection applications. The simple 50 Hz – HV generator used proved to be convenient for efficient alpha track amplifications. Studies are underway for improvement of the method in particular for reducing background track density.     

A facile and eco-friendly approach for preparation of microkeratin and nanokeratin by ultrasound-assisted enzymatic hydrolysis

Protein is one of the most abundant natural polymeric materials, but only a few studies on nanoproteins have been conducted. In this paper, a novel approach based on ultrasound-assisted enzymatic hydrolysis was employed for the preparation of microkeratin and nanokeratin from wool. The hydrolysis system included a solution containing enzyme (esperase) and reductant (L-cysteine) and treated ultrasonically to remove the scales and amorphous regions within wool. Results showed that the reaction was most effective at 50 °C and pH 7, when incubated for 3 h, followed by sonication for 6 h. The products included spindle-shaped microkeratin (4–7 μm in diameter and 70–120 μm in length) and cone-shaped nanokeratin (50–300 nm in diameter and less than 15 μm in length). Under ultrasonic-assisted conditions, the yields of microkeratin and nanokeratin increased significantly, while the treatment time decreased. Fourier transform infrared spectroscopy (FTIR) showed that the chemical structures of microkeratin and nanokeratin did not change, compared to that of wool. X-ray diffraction (XRD) analysis showed that the microkeratin was mainly composed of α-helical structure, while the β-sheet structure was more prevalent in nanokeratin. The presented method is facile and eco-friendly, thereby paving new pathways for the preparation of microkeratin and nanokeratin.     

Ultrasound assisted acid catalyzed lactose hydrolysis: Understanding into effect of operating parameters and scale up studies

The current work deals with the value addition of lactose by transforming into hydrolyzed lactose syrup containing glucose and galactose in major proportion using the novel approach of ultrasound assisted acid catalyzed lactose hydrolysis. The hydrolysis of lactose was performed in ultrasonic bath (33 kHz) at 50% duty cycle at different temperatures as 65 °C and 70 °C and two different hydrochloric acid (HCl) concentrations as 2.5 N and 3 N. It was observed that acid concentration, temperature and ultrasonic treatment were the major factors in deciding the time required to achieve ∼90% hydrolysis. The ultrasonic assisted approach resulted in reduction in the reaction time and the extent of intensification was established to be dependent on the temperature, acid concentration and time of ultrasonic exposure. It was observed that the maximum process intensification obtained by introduction of ultrasound in the lactose hydrolysis process performed at 70 °C and 3 N HCl was reduction in the required time for ∼90% hydrolysis from 4 h (without the presence of ultrasound) to 3 h. The scale-up study was also performed using an ultrasonic bath with longitudinal horn (36 kHz as operating frequency) at 50% duty cycle, optimized temperature of 70 °C and acid concentration of 3 N. It was observed that the reaction was faster in the presence of ultrasound and stirring by axial impeller at rpm of 225 ± 25. The time required to complete ∼90% of hydrolysis remained almost the same as observed for small scale study on ultrasonic bath (33 kHz) at 50% duty cycle. The use of recovered lactose from whey samples instead of pure lactose did not result in any significant changes in the progress of hydrolysis, confirming the efficacy of the selected approach. Overall, the work has presented a novel ultrasound assisted approach for intensified lactose hydrolysis.     

Superhydrophobic properties of a hierarchical structure using a silicon micro-tip array decorated with ZnO nanowires

In this study, wetting properties of a hierarchical structure using a silicon micro-tip array covered with ZnO nanowire are characterized, and compared with hierarchical structures composed of micro-pillars for micro-scale roughness. The superhydrophobicity of a surface can be efficiently enhanced by using a micro-tip array, compared with a micro-pillar structure, because a micro-tip structure with high aspect ratio and small apex radius can significantly reduce fractions of liquid droplet area in contact, maintaining the droplet in the regime of the Cassie state. The micro-tip array was simply fabricated by combining anisotropic and isotropic silicon etching processes with one-step photolithography and a single etch mask. The measured height and aspect ratio of the fabricated micro-tip was around 40 μm and 8, respectively, when the center-to-center distance between micro-tips was 30 μm. The maximum CA on the hierarchical surface using the micro-tip array was measured to be 165.0 ± 2.3° with a period of 30 μm, while the hierarchical surface using the micro-pillar array showed the maximum CA of 158.6 ± 1.1° with 20 μm-diameter and 70 μm-gap between micro-pillars. The smallest CAH on the hierarchical micro-tip array was measured to be 5.0 ± 0.3° for the center-to-center distance between micro-tips of 30 μm.     

Fabry–Pérot cavities based on chemical etching for high temperature and strain measurement

In this paper, two hybrid multimode/single mode fiber Fabry–Pérot (FP) cavities were compared. The cavities fabricated by chemical etching are presented as high temperature and strain sensors. In order to produce this FP cavity a single mode fiber was spliced to a graded index multimode fiber with 62.5 μm core diameter. The Fabry–Pérot cavities were tested as a high temperature sensor in the range between room temperature and 700 °C and as strain sensors. A reversible shift of the interferometric peaks with temperature allowed to estimate a sensitivity of 0.75 ± 0.03 pm/°C and 0.98 ± 0.04 pm/°C for the sensor A and B respectively. For strain measurement sensor A demonstrated a sensitivity of 1.85 ± 0.07 pm/μ? and sensor B showed a sensitivity of 3.14 ± 0.05 pm/μ?. The sensors demonstrated the feasibility of low cost fiber optic sensors for high temperature and strain.     

Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk

To extend the shelf life and retain bioactive proteins in milk, this study utilized microfiltration (MF) combined with ultrasonication to treat skim milk and investigated its efficiency in removing bacteria and retaining bioactive proteins compared with HTST pasteurization and microfiltration alone. Results showed that microfiltration combined with ultrasonication at 1296 J/mL could completely remove the bacteria in skim milk. Ultrasonication further extended the shelf life (4 °C) of microfiltered skim milk, which could reach at least 40 days when MF was combined with ˃1296 J/mL ultrasonication. In addition, ELISA showed that HTST pasteurization significantly decreased the levels of IgG by ~30%, IgA by ~ 50%, IgM by ~60%, and lactoferrin by ~40%, whereas the activity of the enzymes lactoperoxidase and xanthine oxidase were also decreased by ~ 20%. Compared with HTST, MF alone or combined with ultrasonication retained these bioactive proteins to a larger degree. On the other hand, proteomics indicated both damage to casein micelle and fat globule structures in milk when ultrasonication at >1296 J/mL was applied, as shown by increases in caseins and milk fat globular proteins. Simultaneously, this ultrasound intensity also decreased levels of bioactive proteins, such as complement factors. Taken together, this study provided new insights that may help to implement this novel combination of non-thermal technologies for the dairy industry aimed at improving milk quality and functionality.     

Ultrasonication as an innovative approach to tailor the apple seed proteins into nanosize: Effect on protein structural and functional properties

In this study, protein was extracted from the apple seed flour using alkali-acid precipitation method. The main objective of this study was to evaluate the impact of ultrasonication on structural and techno-functional properties of apple seed protein. Both native (N-protein) and ultra-sonicated protein (US-protein) were characterized for size, zeta potential, structure, protein pattern, crystallinity, thermal stability and functional properties. The results revealed that the hydrodynamic diameter of N-protein and US-protein was 1.2 µm and 484 nm while zeta potential was −11 and −19 mV, respectively. Fourier transform infrared-spectroscopy and X-ray diffraction analysis showed change in the conformational characteristics and functional groups of proteins after nano-reduction. SEM revealed change in the surface morphology of protein molecule upon ultrasonication. Differential scanning calorimetry showed decreased denaturation temperature for US-protein compared to N-protein . SDS-PAGE depicted no change in protein pattern upon ultrasonication. Ultrasonicated protein exhibited increased functional properties like emulsification, foaming, hydrophobicity and oil absorbing properties and hence can be efficiently used as functional ingredient in food and nutraceutical industry.     

Effect of surrounding gas temperature on the morphological evolution of TiO2 nanoparticles generated by laser ablation in tubular furnace

Titanium oxide nanoparticles are synthesized by laser ablation of Ti target in oxygen atmosphere under well-controlled temperature profiles in a tubular furnace. The size and the shape of generated nanoparticles are varied by changing the temperature of furnace. The mobility-based size distributions of generated air-borne nanoparticles are measured using a scanning mobility particle sizer, and the size distributions of primary particles are analyzed by a scanning electron microscope. When the particles are generated by laser ablation at the room temperature, the particles are agglomerates in gas phase with the average mobility diameter of 117 nm and the mean diameter of primary particles of 11 nm. The primary particle diameter increases from 11 to 24 nm by raising the furnace temperature up to 800 °C. Since the mass of Ti vapor ablated from a target is found to be constant regardless of the furnace temperature, this particle growth may be attributed to the reduction in nuclei number as a result of mild quenching at higher temperatures. As the temperature reaches higher than 1,000 °C, the mobility diameter suddenly drops and the primary particle diameter increases due to sintering, and at 1,200 °C the mobility diameter coincides with the primary particle diameter. Since the laser oven method offers an independent control of vapor concentration and the temperature of surrounding atmosphere, it is an effective tool to study the formation process of nanoparticles from primary particles with a given size.     

Physicochemical,structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction

As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties.     

Preparation of Daidzein microparticles through liquid antisolvent precipitation under ultrasonication

In this study, daidzein microparticles (DMP) were prepared using an improved ultrasound-assisted antisolvent precipitation method. Preliminary experiments were conducted using six single-factor experiments, and principal component analysis (PCA) was adopted to obtain the three staple elements of the ultrasonic power, solution concentration, and nozzle diameter. The response surface Box-Behnken (BBD) design was used to optimize the level of the above factors. The optimal preparation conditions of the DMP were obtained as follows: the flow rate was 4 mL/min, the concentration of the daidzein solution was 16 mg/mL, the ratio of antisolvent to solvent (liquid-to-liquid ratio) was 9, the nozzle diameter was 300 μm, the ultrasonic power was 180 W (665 W/L), and the system speed was 760 r/min. The minimum average particle size of DMP was 181 ± 2 nm. The properties of daidzein particles before and after preparation were analyzed via scanning electron microscopy, X-ray diffraction analysis, Differential scanning calorimetry and Fourier transform infrared spectroscopy, no obvious change in its chemical structure was observed, but crystallinity was reduced. Compared with daidzein powder, DMP has a higher solubility and stronger antioxidant capacity. The above results indicate that the improved method of ultrasonication combined with antisolvent can reduce the size of daidzein particles and has a great potential in practical production.     

Low dose TL characteristics of Nigerian fluorite

Nigerian fluorite has been characterized by β-irradiation for thermoluminescence in the low dose range (40 μGy–72 mGy). The glow curves exhibit 3 peaks recorded at 111 ± 11 °C, 196 ± 2 °C and 282 ± 4 °C at the heating rate of 5 °C s^?1. The two high temperature peaks exhibit a linear response over the range of study. The minimum detectable dose for each of the observed peaks has been determined and the lowest detection limit of fluorite was also determined. A complex fading pattern was observed for the phosphor and the possible source of the TL buildup has been discussed.     

Sonochemical effects on fabrication,characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates

The β-lactoglobulin-chlorogenic acid (LG-CA) conjugate was explored to be formed through ultrasonication, redox-pair method and their combination, the ultrasonication used a probe ultrasonic machine with a 6 mm probe at 270 W, and the frequency was 20–25 kHz. The formation of the conjugate was confirmed by SDS-PAGE with a larger molecular weight. Besides, Fourier infrared spectroscopy (FTIR) and Circular dichroism (CD) indicated changes in the secondary structure of the LG-CA conjugate. The α-helix and β-sheet contents of LG decreased and the unordered content increased significantly after the formation of covalent complexes. In addition, both the ultrasonic treatment and its combination with redox-pair method could significantly improve the antioxidant properties of LG. The former increased to 23.16 μmol Trolox/g sample, the latter 82–106 μmol Trolox/g sample. Therefore, ultrasonication could be used both individually and in combination with the redox-pair method to produce LG-CA conjugates with stronger antioxidant activities.     

Integrated ultrasound-assisted liquid biphasic flotation for efficient extraction of astaxanthin from Haematococcus pluvialis

The purpose of this investigation is to evaluate the implementation of ultrasound-assisted liquid biphasic flotation (LBF) system for the recovery of natural astaxanthin from Haematococcus pluvialis microalgae. Various operating conditions of ultrasound-assisted LBF systems such as the position of ultrasound horn, mode of ultrasonication (pulse and continuous), amplitude of ultrasonication, air flowrate, duration of air flotation, and mass of H. pluvialis microalgae were evaluated. The effect of ultrasonication on the cellular morphology of microalgae was also assessed using microscopic analysis. Under the optimized operating conditions of UALBF, the maximum recovery yield, extraction efficiency, and partition coefficient of astaxanthin were 95.08 ± 3.02%, 99.74 ± 0.05%, and 185.09 ± 4.78, respectively. In addition, the successful scale-up operation of ultrasound-assisted LBF system verified the practicability of this integrated approach for an effective extraction of natural astaxanthin.     

Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response

In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.     

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.