Sonochemical effect of flat sweep frequency and pulsed ultrasound (FSFP) treatment on stability of phenolic acids in a model system |
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| Affiliation: | 1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China;2. Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA;1. Department of Materials Science and Engineering, Tsinghua University, Beijing 100083, China;2. College of Science, Tianjin University of Science & Technology, Tianjin 300222, China;3. School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, China;1. College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China;2. Food Inspection Monitoring Center of Zhuanghe, Dalian, Liaoning 116400, China;3. Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China;4. Food Safety Institute, Shenyang Product Quality Supervision and Inspection Institute, Shenyang, Liaoning 110022, China;5. Sichuan Tourism University, Chengdu, Sichuan 610100, China;6. Institute of Food Processing, Zhejiang Academy of Agricultural Science, Hangzhou, Jiangsu 310021, China;1. State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Macau 999078, China;2. College of Pharmacy, Xi''an Medial University, Xi''an 710021, China |
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| Abstract: | To obtain greater knowledge on the stability of phenolic acids for the application of FSFP ultrasound technique in the extraction, the sonochemical effects of ultrasonic factors were investigated. The kinetic model and mechanism of degradation reaction were developed and identified by FT-IR and HPLC-ESIMS. The results showed that caffeic and sinapic acids were degraded under FSFP ultrasound treatment. The ultrasonic temperature, frequency, sweep range, sweep cycle, and pulse ratio were proved to be important factors in affecting the degradation rates of caffeic and sinapic acids. Relatively high temperature, frequency away from the resonance frequency, narrow sweep range, moderate sweep cycle, and relatively low or high pulse ratio were recommended to maintain high stability of caffeic and sinapic acids. The degradation kinetics of these two phenolic acids under FSFP ultrasound treatment were conformed to zeroth-order reaction at 10–50 °C. Moreover, FSFP ultrasound had a stronger sonochemical effect on sinapic acid than caffeic acid. The FT-IR and HPLC-ESIMS proved that decomposition and polymerization reactions occurred when caffeic and sinapic acids were subjected to FSFP ultrasound. Degradation products, such as the corresponding decarboxylation products and their dimers, were tentatively identified. |
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| Keywords: | Phenolic acids Ultrasound Degradation Stability Kinetics Mechanism |
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