Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties

In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch.     

Ultrasonication an intensifying tool for preparation of stable nanofluids and study the time influence on distinct properties of graphene nanofluids – A systematic overview

Optimum ultrasonication time will lead to the better performance for heat transfer in addition to preparation methods and thermal properties of the nanofluids. Nano particles are dispersed in base fluids like water (water-based fluids), glycols (glycol base fluids) &oils at different mass or volume fraction by using different preparation techniques. Significant preparation technique can enhance the stability, effects various parameters & thermo-physical properties of fluids. Agglomeration of the dispersed nano particles will lead to declined thermal performance, thermal conductivity, and viscosity. For better dispersion and breaking down the clusters, Ultrasonication method is the highly influential approach. Sonication hour is unique for different nano fluids depending on their response to several considerations. In this review, systematic investigations showing effect on various physical and thermal properties based on ultrasonication/ sonication time are illustrated. In this analysis it is found that increased power or time of ideal sonication increases the dispersion, leading to higher stable fluids, decreased particle size, higher thermal conductivity, and lower viscosity values. Employing the ultrasonic probe is substantially more effective than ultrasonic bath devices. Low ultrasonication power and time provides best outcome. Various sonication time periods by various research are summarized with respect to the different thermophysical properties. This is first review explaining sonication period influence on thermophysical properties of graphene nanofluids.     

Ultrasonic extraction of plant materials--investigation of hemicellulose release from buckwheat hulls

Various one- and two-step extraction procedures with and without a short application of ultrasound at the beginning of the extraction were used to examine the effect of sonication on the extractibility of the hemicellulose components of buckwheat hulls. The polysaccharides recovered from the extracts were characterised by yield as well as composition determined by chemical methods and spectroscopic techniques. They comprised a complex of glucuronoxylan and co-extracted amylose-rich starch in various proportions contaminated with other cell wall components (protein, pectic polysaccharides). The hemicellulose fractions obtained by classical and ultrasound-assisted extraction exhibited significant immunomodulatory activities. The increased yield of ultrasonically extracted hemicelluloses, which have preserved their structural and molecular properties as well as immunological activity, confirmed the importance and great potential of ultrasound-assisted extraction of industrially important polysaccharides from different tissues of plant materials.     

Effect of ultrasound on the immunogenic corn cob xylan

Changes in the structural, molecular and functional properties of the immunogenic corn cob xylan evoked by ultrasonication in water, 1% NaOH and 5% NaOH were investigated. The reduction of the high molar mass (MM) fraction was more intense than that of the medium MM fraction, depending on the sonic power, sonication time, and alkali concentration. The chain degradation was more effective in the alkaline media. The UV-absorbing component, accompanying the xylan polymers in the whole MM range, showed an accumulation in the high MM region as well as shiftening to higher sizes, particularly in 5% NaOH. The sugar composition and primary structure of the xylan was almost retained under all irradiation conditions studied. Although the biological activity of the xylan was affected by the ultrasound, no significant decrease of the biological response was found at short irradiation time and low sonic power.     

Effect of ultrasound on the techno-functional properties of food components/ingredients: A review

Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.     

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.     

Recent developments in sonochemical polymerisation

High intensity ultrasound has been applied to two classes of step-growth polymerisation. The ring-opening polymerisation of cyclic lactones to polyesters was accelerated under 20 kHz ultrasound but, in the case of delta-valerolactone, sonication also promoted a depolymerisation reaction so that the molecular weight fell during later stages of the reaction. Sonication was also applied to the preparation of polyurethanes from a number of diisocyanates and diols. In all cases, the sonochemical reactions proceeded faster in the early stages and led to higher molecular weight polymers. The effect of changing the ultrasound intensity is discussed and some speculation as to the mechanisms of the reaction enhancements is given.     

Localized enzymolysis and sonochemically modified sunflower protein: Physical,functional and structure attributes

Impacts of localized enzymolysis and sonication on physical, techno-functional, and structure attributes of sunflower meal protein (SMP) and its hydrolysate (SMPH) were studied. SMP was subjected to enzymolysis (using alcalase) to prepare SMPH with various degrees of hydrolysis (6–24% DH). Enzymolysis decreased colour lightness, turbidity, and particle size of unsonicated and sonicated SMP, while it increased the absolute values of zeta potential (P < 0.05). Sonication improved oil absorption capacity and dispersibility over unsonicated samples. Contrarily, sonicated preparations showed a decrease in water holding capacity. Intrinsic fluorescence and FTIR spectral analyses suggested that SMPH had more movable/flexible secondary structures than SMP. Moreover, the changes in sulfhydryl clusters and disulfide linkages following sonication demonstrated limited unfolding of SMP and SMPH structure and decrease in intermolecular interactions. SDS-PAGE profile exhibited significant reduction in molecular weight (MW) of sonicated SMP, whereas did not display differences between unsonicated and sonicated SMPH. From further MW analysis, SMPH was categorized with high proportion of small-sized peptides ≤ 3 kDa fractions, which increased from 78.64 to 93.01% (control) and from 82.3 to 93.88% (sonication) with enzymolysis (6–24DH). Localized enzymolysis and sonication can be utilised to modify the physical and conformational attributes of SMP and SMPH, which could enhance their functionalities and broaden the utilisation area in food industry.     

Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts (Arachis hypogaea)

Plant derived phytochemicals have been the focus of recent research due to their health promoting effects. Previous studies to estimate the levels of these bioactive compounds made use of traditional solvent extraction procedures such as homogenization and soxhlet (reflux) methods. Recently, the ultrasonication technique has been shown to be an efficient non-thermal extraction method. The objective of this study was to investigate the effect of frequency and duration (time) of sonication on the extraction efficiency of selected phytochemicals from peanuts and to determine optimal conditions (sample-to-solvent ratio, frequency, and time) for their extraction. The results obtained showed that sample-to-solvent ratio, frequency, and duration of sonication had significant effect on the extraction efficiency of the phytochemicals from peanut. Sonication at 80 kHz facilitated the extraction of biochanin A and trans-resveratrol while 25 kHz was effective in the extraction of daidzein and genistein. Multi-frequency extractions were more efficient than single frequency.     

Sonochemical processes for the degradation of antibiotics in aqueous solutions: A review

Antibiotic residues in water are general health and environmental risks due to the antibiotic-resistance phenomenon. Sonication has been included among the advanced oxidation processes (AOPs) used to remove recalcitrant contaminants in aquatic environments. Sonochemical processes have shown substantial advantages, including cleanliness, safety, energy savings and either negligible or no secondary pollution. This review provides a wide overview of the different protocols and degradation mechanisms for antibiotics that either use sonication alone or in hybrid processes, such as sonication with catalysts, Fenton and Fenton-like processes, photolysis, ozonation, etc.     

Impact of ultrasonic treatment on rice starch and grain functional properties: A review

As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.     

Ultrasound-assisted extraction of water-soluble polysaccharides from the roots of valerian (Valeriana officinalis L.)

The insoluble plant residues, obtained after preparation of medicinal tinctures from the roots of valerian (Valeriana officinalis L.) by classical and ultrasound-assisted extraction with aqueous ethanol in a pilot plant, were subsequently treated with hot water to isolate the accessible polysaccharide cell wall components. At almost equal amounts of the hot-water extractable material, the yields of the recovered polysaccharides were lower in the ultrasonical experiment. This is due to the fact that a part of accessible polysaccharides were already solubilised by the aqueous ethanol and recoverable from the medicinal tincture. Therefore, the net yield of extracted polysaccharides was enhanced in the ultrasonical procedure. This fact as well as the sugar composition and structural features of the isolated polysaccharides suggest that ultrasonication have attacked the integrity of cell walls, released and degraded its most accessible polysaccharides (pectic polysaccharides and starch) and increased also the extractibility of its less accessible components--xylan, mannan and glucan. The water-soluble polysaccharide fractions from both the conventional and ultrasonical experiments exhibit significant immunostimulatory activities in mitogenic and comitogenic thymocyte tests.     

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC–MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.     

Preparation of conducting polyaniline colloids under ultrasonication

The effects of ultrasonication on the chemical polymerization of aniline leading to the formation of conducting polyaniline colloids were examined. The formation rate of the colloids was significantly increased under ultrasonication. Furthermore, it was also observed that the morphological structure of the colloids thus prepared was greatly affected by the sonication. The polyaniline colloids were further characterized by a range of techniques including electric resistance meter, gel permeation chromatography, FT-IR and cyclic voltammetry. It is noteworthy that the application of ultrasound to the polymerization resulted in a marked increase in the doping level, which reflected to the high electroconductivity of polyaniline colloids.     

Mechanistic investigations in sono-hybrid techniques for rice straw pretreatment

This paper reports comparative study of two chemical techniques (viz. dilute acid/alkali treatment) and two physical techniques (viz. hot water bath and autoclaving) coupled with sonication, termed as sono-hybrid techniques, for hydrolysis of rice straw. The efficacy of each sono-hybrid technique was assessed on the basis of total sugar and reducing sugar release. The system of biomass pretreatment is revealed to be mass transfer controlled. Higher sugar release is obtained during dilute acid treatment than dilute alkali treatment. Autoclaving alone was found to increase sugar release marginally as compared to hot water bath. Sonication of the biomass solution after autoclaving and stirring resulted in significant rise of sugar release, which is attributed to strong convection generated during sonication that assists effective transport of sugar molecules. Discrimination between individual contributions of ultrasound and cavitation to mass transfer enhancement reveals that contribution of ultrasound (through micro-streaming) is higher. Micro-turbulence as well as acoustic waves generated by cavitation did not contribute much to enhancing of mass transfer in the system.     

Structural and physicochemical characterization of modified starch from arrowhead tuber (Sagittaria sagittifolia L.) using tri-frequency power ultrasound

Sagittaria sagittifolia L. is a well-known plant, belongs to the Alismataceae family. Sonication can improve the functional properties of starch; hence, the aim of this study was to develop ultrasonically modified arrowhead starch (UMAS) using a sophisticated and eco-friendly tri-frequency power ultrasound (20/40/60 kHz) method at 300, 600, and 900 W for 15 and 30 min. Significant (p < 0.05) increases in swelling power, solubility, and water and oil holding capacities were achieved. FTIR spectroscopy corroborated the ordered, amorphous, and hydrated crystals of the sonicated samples. Increases in sonication frequency and power led to significant (p < 0.05) increases in onset gelatinization temperatures. Scanning electron microscopic analysis of sonicated samples showed superficial cracks and roughness on starch granules appeared in a sonication power-dependent manner compared with that of untreated sample. Overall, the ultrasonically-treated samples showed improved physicochemical properties, which could be useful for industrial applications.     

Structural and functional changes in ultrasonicated bovine serum albumin solutions

Effects of high-intensity ultrasonication on functional and structural properties of aqueous bovine serum albumin (BSA) solutions were investigated. The functional properties of BSA were altered by ultrasonication. Surface activity of BSA increased. Minimal changes were observed in the global structure of BSA but surface charge increased particularly at basic pH values (e.g. pH>9). While dynamic light scattering measurements indicated that the particle size increased up to 3.4 times after 90 min of sonication, no significant increase in the oligomeric state of BSA using blue native PAGE was observed. The amount of free sulfhydryl groups in BSA after 90 min of sonication decreased. The increased particle size and decreased number of free sylfhydryl groups may be attributed to formation of protein aggregates. Surface hydrophobicity increased and circular dichroism spectroscopy and FTIR analysis indicated changes in the secondary structure of BSA. We hypothesize that mechanical, thermal and chemical effects of ultrasonication resulted in structural changes in BSA that altered the functional properties of the macromolecule which may be attributed to the formation of an ultrasonically induced state that differs from a thermally, mechanically or solvent induced state.     

Ultrasound induced cleaning of polymeric nanofiltration membranes

Cleaning of the flat sheet nanofiltration membranes, using backflushing, chemical cleaning, and ultrasonication operated individually as well as in combination with chemicals, has been studied in the present work. Identical hydrophilic polyamide membranes were fouled individually using an aqueous solution containing a single dye, an aqueous solution containing a mixture of dyes, and a synthetically prepared petroleum refinery effluent. Effect of different parameters such as the concentration of cleaning solution, contact time, frequency, and power of ultrasound on the efficacy of membrane cleaning has been studied. Optimal cleaning was achieved under sonication conditions of frequency of 24 kHz and power dissipation of 135 W. It was demonstrated that application of sonication under optimum conditions without chemical agents, gave about 85% water flux recovery. In the case of combined chemical and ultrasonic treatment, it was clearly observed that the use of chemical agent increased the efficacy of ultrasonic cleaning. The hybrid method recovered the initial water flux to almost 90% based on the use of 1.0 M aqueous NaOH and 4 min of sonication. Overall, the use of aqueous NaOH in combination with sonication showed a better efficiency for cleaning than the individual processes thus demonstrating a new avenue for membrane cleaning.     

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 TiO2 powder addition on sonochemical destruction of 1,4-dioxane in aqueous systems

Effects of TiO(2) powder addition on sonochemical destruction of 1,4-dioxane in water were investigated through comparison of a SiO(2) powder that had similar specific surface area. Results show that addition of TiO(2) is more effective for decomposition of 1,4-dioxane in water than addition of SiO(2). The contribution of photocatalytic destruction through sonoluminescence is not a dominant mechanism for acceleration of sonochemical reactions by adding TiO(2). Sonication of TiO(2)-added water generated thermally excited holes in this case. Moreover, intrinsic oxygen vacancies in TiO(2) surface play an important role in achieving high decomposition efficiency by producing cavitation. The addition of reduced TiO(2) powder increases both the ultrasonication energy that is consumed in water and the destruction efficiency of 1,4-dioxane.