Pub Date : 2026-01-25DOI: 10.1016/j.ultsonch.2026.107754
Yilin Sun, Wei Zhang, Yu Zhang, Yujun Jiang
Lactobacillus-fermented soymilk can improve texture and flavor through microbial metabolism. The application of processing techniques that preserve the nutritional value, quality, and bioactive properties of fermented soymilk without compromising their integrity is of great significance. Ultrasound can promote the decomposition of proteins in soymilk by disrupting their structure, and also has a cell wall-breaking effect on the fermentation strains in soymilk, causing the beneficial components of the bacteria to be released into the soymilk, thereby changing the characteristics and material composition of the fermented soymilk and increasing the content of nutrients and the stability of the soymilk. This study revealed that ultrasonic treatment (150 W, 20 min) significantly improved the texture and stability of Lactobacillus gasseri JM1- fermented soymilk, reduced the viscosity of the fermented soymilk (1918.80 ± 112.33 cP), and increased the water-holding capacity of the soymilk (97.12%). Moreover, ultrasonic treatment (150 W, 20 min) also led to an increase in active aglycone isoflavones such as daidzein (17.32 μg/ml) and genistein (24.48 μg/ml) in the fermented soymilk. Metabolomics and proteomics were used to establish a metabolic network of metabolites, revealing the changes in the main metabolic substances in the fermented soymilk before and after ultrasonic treatment. KEGG analysis exhibited that the carbohydrate metabolism and amino acid metabolism pathways of the metabolites in the ultrasonically treated fermented soymilk were obviously up-regulated. This study provides a theoretical basis for the innovation, flavor extension and quality improvement of fermented soymilk products.
{"title":"Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk","authors":"Yilin Sun, Wei Zhang, Yu Zhang, Yujun Jiang","doi":"10.1016/j.ultsonch.2026.107754","DOIUrl":"https://doi.org/10.1016/j.ultsonch.2026.107754","url":null,"abstract":"Lactobacillus-fermented soymilk can improve texture and flavor through microbial metabolism. The application of processing techniques that preserve the nutritional value, quality, and bioactive properties of fermented soymilk without compromising their integrity is of great significance. Ultrasound can promote the decomposition of proteins in soymilk by disrupting their structure, and also has a cell wall-breaking effect on the fermentation strains in soymilk, causing the beneficial components of the bacteria to be released into the soymilk, thereby changing the characteristics and material composition of the fermented soymilk and increasing the content of nutrients and the stability of the soymilk. This study revealed that ultrasonic treatment (150 W, 20 min) significantly improved the texture and stability of <ce:italic>Lactobacillus gasseri</ce:italic> JM1- fermented soymilk, reduced the viscosity of the fermented soymilk (1918.80 ± 112.33 cP), and increased the water-holding capacity of the soymilk (97.12%). Moreover, ultrasonic treatment (150 W, 20 min) also led to an increase in active aglycone isoflavones such as daidzein (17.32 μg/ml) and genistein (24.48 μg/ml) in the fermented soymilk. Metabolomics and proteomics were used to establish a metabolic network of metabolites, revealing the changes in the main metabolic substances in the fermented soymilk before and after ultrasonic treatment. KEGG analysis exhibited that the carbohydrate metabolism and amino acid metabolism pathways of the metabolites in the ultrasonically treated fermented soymilk were obviously up-regulated. This study provides a theoretical basis for the innovation, flavor extension and quality improvement of fermented soymilk products.","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"4 1","pages":""},"PeriodicalIF":8.4,"publicationDate":"2026-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146048112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-24DOI: 10.1016/j.ultsonch.2026.107751
El Mehdi Raoui , Sofia Gruber , Milad Hadidi , Wisnu Arifan Anditya Sudjarwo , Alexander Einschütz Lopez , Jose L. Toca-herrera , Christian Leopold Lengauer , Marc Pignitter
Beetroot leaf, typically discarded as agricultural waste, is a promising source of plant-based proteins. With growing interest in sustainable and eco-friendly food production, extracting high-quality protein from such by-products supports a circular economy. This study optimized ultrasound-assisted alkaline extraction (UAAE) using a Box-Behnken design to maximize protein yield and content from beetroot leaves. The combination of ultrasound and alkaline treatment has been shown to enhance extraction efficiency and protein techno-functionality in comparison with conventional alkaline method (CAE). Optimal UAAE conditions (40 min, pH 11, 27.2 °C) yielded a protein content of 73.4% with a 10% extraction yield. Fourier transform infrared spectroscopy analysis confirmed that the secondary structure of beetroot leaf protein (BLP) obtained by UAAE remained intact, while microscopic analysis revealed a more compact globular morphology. Additionally, BLP obtained by UAAE showed better heat resistance and less aggregations, supported by a higher absolute zeta potential value (−31.06 mV, compared to −24.03 mV for BLP obtained by CAE). Both BLP obtained by UAAE and CAE displayed proportional increases in foaming capacity and stability with higher protein concentrations. UAAE led to improved digestibility of the BLP compared to legume protein isolates such as soy and pea protein. These findings highlight UAAE as an efficient method to produce high-quality protein from beetroot leaves, suitable for vegan foods, supplements, and pharmaceuticals.
{"title":"Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility","authors":"El Mehdi Raoui , Sofia Gruber , Milad Hadidi , Wisnu Arifan Anditya Sudjarwo , Alexander Einschütz Lopez , Jose L. Toca-herrera , Christian Leopold Lengauer , Marc Pignitter","doi":"10.1016/j.ultsonch.2026.107751","DOIUrl":"10.1016/j.ultsonch.2026.107751","url":null,"abstract":"<div><div>Beetroot leaf, typically discarded as agricultural waste, is a promising source of plant-based proteins. With growing interest in sustainable and eco-friendly food production, extracting high-quality protein from such by-products supports a circular economy. This study optimized ultrasound-assisted alkaline extraction (UAAE) using a Box-Behnken design to maximize protein yield and content from beetroot leaves. The combination of ultrasound and alkaline treatment has been shown to enhance extraction efficiency and protein techno-functionality in comparison with conventional alkaline method (CAE). Optimal UAAE conditions (40 min, pH 11, 27.2 °C) yielded a protein content of 73.4% with a 10% extraction yield. Fourier transform infrared spectroscopy analysis confirmed that the secondary structure of beetroot leaf protein (BLP) obtained by UAAE remained intact, while microscopic analysis revealed a more compact globular morphology. Additionally, BLP obtained by UAAE showed better heat resistance and less aggregations, supported by a higher absolute zeta potential value (−31.06 mV, compared to −24.03 mV for BLP obtained by CAE). Both BLP obtained by UAAE and CAE displayed proportional increases in foaming capacity and stability with higher protein concentrations. UAAE led to improved digestibility of the BLP compared to legume protein isolates such as soy and pea protein. These findings highlight UAAE as an efficient method to produce high-quality protein from beetroot leaves, suitable for vegan foods, supplements, and pharmaceuticals.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107751"},"PeriodicalIF":9.7,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146048174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-18DOI: 10.1016/j.ultsonch.2026.107746
Murtaza Ali , Tanvir Ahmad , Muhammad Faisal Manzoor , Isam A. Mohamed Ahmed , Xin-An Zeng
Sonochemistry is an innovative and sustainable method among the emerging non-thermal technologies for agrochemical removal, food processing, and preservation. The study aimed to investigate the effects of probe-type ultrasound (PU) on the residual degradation mechanisms of carbendazim (CBZ) fungicides, potential reduction pathways, and toxicity assessment. The results showed that CBZ fungicide residues were significantly reduced (p < 0.05) by up to 79.20 % as the PU power level increased. The GC–MS analysis identified six degradation products of CBZ fungicides, including 3–2-Hydroxyphenyl-1,2,4-triazol-5-amine, 2-aminobenzimidazole, hexahydropyridine, 3-methoxy-benzaldehyde oxime,1,4-dimethylpyrazole, and 1-alanine-ethylamide. In addition, the toxicity of CBZ was evaluated against Aspergillus Niger (AN) using colony counts as an indicator of fungal growth, inhibition ratio, and survival rate. The results revealed that the lower power level showed a strong inhibition ratio of up to 73.30 % compared to the highest power level, which was 28.50 %. Increasing the power level significantly increased the AN’s survival rate from 25.50 % to 75.60 %. The current study’s results suggest that sonication has significant potential to degrade agrochemicals by generating hydroxyl radicals. The current study provides new insights into the sonication-assisted degradation of CZB by describing its degradation mechanism and toxicity assessment. Unlike literature-reported studies, our results proposed a detailed degradation pathway, degradation byproducts, and a toxicity assessment of degradation intermediates, providing both the degradation behavior and the effectiveness of sonication treatment in reducing agrochemical residues.
{"title":"Effect of probe-ultrasonication treatments on carbendazim fungicide degradation and toxicity assessment","authors":"Murtaza Ali , Tanvir Ahmad , Muhammad Faisal Manzoor , Isam A. Mohamed Ahmed , Xin-An Zeng","doi":"10.1016/j.ultsonch.2026.107746","DOIUrl":"10.1016/j.ultsonch.2026.107746","url":null,"abstract":"<div><div>Sonochemistry is an innovative and sustainable method among the emerging non-thermal technologies for agrochemical removal, food processing, and preservation. The study aimed to investigate the effects of probe-type ultrasound (PU) on the residual degradation mechanisms of carbendazim (CBZ) fungicides, potential reduction pathways, and toxicity assessment. The results showed that CBZ fungicide residues were significantly reduced (<em>p < 0.05</em>) by up to 79.20 % as the PU power level increased. The GC–MS analysis identified six degradation products of CBZ fungicides, including 3–2-Hydroxyphenyl-1,2,4-triazol-5-amine, 2-aminobenzimidazole, hexahydropyridine, 3-methoxy-benzaldehyde oxime,1,4-dimethylpyrazole, and 1-alanine-ethylamide. In addition, the toxicity of CBZ was evaluated against Aspergillus Niger (AN) using colony counts as an indicator of fungal growth, inhibition ratio, and survival rate. The results revealed that the lower power level showed a strong inhibition ratio of up to 73.30 % compared to the highest power level, which was 28.50 %. Increasing the power level significantly increased the AN’s survival rate from 25.50 % to 75.60 %. The current study’s results suggest that sonication has significant potential to degrade agrochemicals by generating hydroxyl radicals. The current study provides new insights into the sonication-assisted degradation of CZB by describing its degradation mechanism and toxicity assessment. Unlike literature-reported studies, our results proposed a detailed degradation pathway, degradation byproducts, and a toxicity assessment of degradation intermediates, providing both the degradation behavior and the effectiveness of sonication treatment in reducing agrochemical residues.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107746"},"PeriodicalIF":9.7,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-18DOI: 10.1016/j.ultsonch.2026.107748
Yingjian Liu , Yushan Mo , Jinxiu Wei , Haoxuan Li , Dingjin Li , Mubo Song
{"title":"Ultrasound power modulates Maillard-induced conjugate structure for controlled release of cinnamon essential oil and enhanced preservation of grapes","authors":"Yingjian Liu , Yushan Mo , Jinxiu Wei , Haoxuan Li , Dingjin Li , Mubo Song","doi":"10.1016/j.ultsonch.2026.107748","DOIUrl":"10.1016/j.ultsonch.2026.107748","url":null,"abstract":"","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107748"},"PeriodicalIF":9.7,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
3-Nitro-1,2,4-triazol-5-one (NTO), a well-known energetic material, is extensively employed in the field of insensitive munitions. However, its irregular crystal morphology and broad particle-size distribution hinder its wider application. Ultrasonic-assisted crystallization offers an innovative approach to enhance the overall particle performance of NTO. In this study, NTO was subjected to ultrasound-assisted cooling crystallization using water as the solvent to control the crystal size and morphology, as well as remove adhered nitric acid and ensure environmentally production. The metastable zone width (MSZW) of NTO in aqueous solution was subsequently measured to understand the nucleation kinetics, revealing a significant reduction under ultrasonic irradiation. Employing Sangwal’s three-dimensional nucleation theory, the nucleation kinetic parameters were calculated. The results indicate that ultrasound affects the MSZW through reduction of the solid–liquid interfacial tension, promotion of burst nucleation, and suppression of particle agglomeration. Characterization of the ultrasound-processed NTO demonstrated a more regular morphology, disrupted agglomerates, reduced particle size, and a narrower particle-size distribution without altering the crystal polymorph. Compared with NTO raw material, the material demonstrates enhanced flowability and a 60% reduction in impact sensitivity.
{"title":"The role of ultrasound in the nucleation kinetics and Modification of product properties of 3-Nitro-1,2,4-triazol-5-one","authors":"Xingquan Hu, Hao Wu, Pei Chang, Yiying Zhang, Cheng Xu, Lianjie Zhai, Bozhou Wang","doi":"10.1016/j.ultsonch.2026.107744","DOIUrl":"10.1016/j.ultsonch.2026.107744","url":null,"abstract":"<div><div>3-Nitro-1,2,4-triazol-5-one (NTO), a well-known energetic material, is extensively employed in the field of insensitive munitions. However, its irregular crystal morphology and broad particle-size distribution hinder its wider application. Ultrasonic-assisted crystallization offers an innovative approach to enhance the overall particle performance of NTO. In this study, NTO was subjected to ultrasound-assisted cooling crystallization using water as the solvent to control the crystal size and morphology, as well as remove adhered nitric acid and ensure environmentally production. The metastable zone width (MSZW) of NTO in aqueous solution was subsequently measured to understand the nucleation kinetics, revealing a significant reduction under ultrasonic irradiation. Employing Sangwal’s three-dimensional nucleation theory, the nucleation kinetic parameters were calculated. The results indicate that ultrasound affects the MSZW through reduction of the solid–liquid interfacial tension, promotion of burst nucleation, and suppression of particle agglomeration. Characterization of the ultrasound-processed NTO demonstrated a more regular morphology, disrupted agglomerates, reduced particle size, and a narrower particle-size distribution without altering the crystal polymorph. Compared with NTO raw material, the material demonstrates enhanced flowability and a 60% reduction in impact sensitivity.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107744"},"PeriodicalIF":9.7,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-17DOI: 10.1016/j.ultsonch.2026.107747
Eliza Malinowska , Michał Zmitrowicz , Grzegorz Łapienis , Jadwiga Turło
This study investigated the use of continuous ultrasound and low-power pulsed ultrasound on curdlan degradation by analyzing molecular weight changes during sonication. Although pulsed ultrasound only delivered one-sixth of the power of continuous ultrasound, it led to faster curdlan degradation. The most significant differences occurred within the first 25 min: Pulsed ultrasound accelerated the cleavage of polysaccharide chains, resulting in a degradation rate of approximately 60 % and a substantial reduction in the mass fraction of fragments with a molecular weight exceeding 400 kDa (from ca. 85 % to 3 %). Continuous ultrasound required 65 min to achieve a similar degree of degradation. The decrease in dispersity (from 1.13 to 1.06 within 65 min) indicated the non-random nature of the process, which occurred more rapidly during pulsed ultrasound. The degradation kinetics fit second-order and Ovenall/Harrington/Madras models, favoring pulsed ultrasound, which had a higher rate constant. Analysis of the chain scission mechanism showed a robust correlation between the midpoint scission model and the experimental data (R2 ∼ 0.96). According to the simulation analysis, larger curdlan particles are preferentially degraded, with pulsed ultrasound providing greater precision in cleavage localization. These findings suggest that employing pulsed ultrasound with a reduced power supply is an energy-efficient strategy to obtain more uniform polysaccharides with a moderately reduced molecular weight.
{"title":"The use of pulsed ultrasound with reduced power delivery to degrade the polysaccharide curdlan","authors":"Eliza Malinowska , Michał Zmitrowicz , Grzegorz Łapienis , Jadwiga Turło","doi":"10.1016/j.ultsonch.2026.107747","DOIUrl":"10.1016/j.ultsonch.2026.107747","url":null,"abstract":"<div><div>This study investigated the use of continuous ultrasound and low-power pulsed ultrasound on curdlan degradation by analyzing molecular weight changes during sonication. Although pulsed ultrasound only delivered one-sixth of the power of continuous ultrasound, it led to faster curdlan degradation. The most significant differences occurred within the first 25 min: Pulsed ultrasound accelerated the cleavage of polysaccharide chains, resulting in a degradation rate of approximately 60 % and a substantial reduction in the mass fraction of fragments with a molecular weight exceeding 400 kDa (from ca. 85 % to 3 %). Continuous ultrasound required 65 min to achieve a similar degree of degradation. The decrease in dispersity (from 1.13 to 1.06 within 65 min) indicated the non-random nature of the process, which occurred more rapidly during pulsed ultrasound. The degradation kinetics fit second-order and Ovenall/Harrington/Madras models, favoring pulsed ultrasound, which had a higher rate constant. Analysis of the chain scission mechanism showed a robust correlation between the midpoint scission model and the experimental data (<em>R</em><sup>2</sup> ∼ 0.96). According to the simulation analysis, larger curdlan particles are preferentially degraded, with pulsed ultrasound providing greater precision in cleavage localization. These findings suggest that employing pulsed ultrasound with a reduced power supply is an energy-efficient strategy to obtain more uniform polysaccharides with a moderately reduced molecular weight.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107747"},"PeriodicalIF":9.7,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-17DOI: 10.1016/j.ultsonch.2026.107745
Hyunjin Shin , Hak-Hyeon Kim , Sujin An , Narae Yang , Chang Min Park , Min Jang , Byung-Moon Jun , Yeomin Yoon
Owing to the expansion of the manufacturing industry, bisphenol A (BPA) is being discharged into aquatic environments, posing a global concern. Numerous studies have recognized the adverse effects of BPA exposure on ecosystems and humans. Therefore, advanced remediation technologies are gaining increasing attention. Beyond the achievements of conventional water treatment processes, sonocatalysis provides several benefits, including effectiveness under ambient conditions, promising mineralization efficiency, and compatibility with nanostructured or hybrid catalysts. This review presents progress and developments made over the past ten years in the field of sonocatalysis related to BPA. Focusing mainly on BPA sonodegradation mechanisms, the effects of solution chemistry (e.g., pH, temperature, naturally occurring ions, natural organic matter, and scavengers), ultrasonication parameters (e.g., ultrasonic frequency, power, and operation mode), and the physicochemical properties of BPA (e.g., pKa, hydrophobicity, and molecular configuration) were evaluated. Overall, sonocatalysis demonstrated competent BPA degradation, whereas hybrid systems (e.g., O3, sono-Fenton, and ultraviolet/visible light irradiation) enhanced radical utilization. Finally, we discuss the current limitations and potential areas for future research, with the aim of guiding subsequent investigations towards practical applications.
{"title":"Sonocatalytic degradation of bisphenol A in aqueous solution: A review","authors":"Hyunjin Shin , Hak-Hyeon Kim , Sujin An , Narae Yang , Chang Min Park , Min Jang , Byung-Moon Jun , Yeomin Yoon","doi":"10.1016/j.ultsonch.2026.107745","DOIUrl":"10.1016/j.ultsonch.2026.107745","url":null,"abstract":"<div><div>Owing to the expansion of the manufacturing industry, bisphenol A (BPA) is being discharged into aquatic environments, posing a global concern. Numerous studies have recognized the adverse effects of BPA exposure on ecosystems and humans. Therefore, advanced remediation technologies are gaining increasing attention. Beyond the achievements of conventional water treatment processes, sonocatalysis provides several benefits, including effectiveness under ambient conditions, promising mineralization efficiency, and compatibility with nanostructured or hybrid catalysts. This review presents progress and developments made over the past ten years in the field of sonocatalysis related to BPA. Focusing mainly on BPA sonodegradation mechanisms, the effects of solution chemistry (e.g., pH, temperature, naturally occurring ions, natural organic matter, and scavengers), ultrasonication parameters (e.g., ultrasonic frequency, power, and operation mode), and the physicochemical properties of BPA (e.g., pK<sub>a</sub>, hydrophobicity, and molecular configuration) were evaluated. Overall, sonocatalysis demonstrated competent BPA degradation, whereas hybrid systems (e.g., O<sub>3</sub>, sono-Fenton, and ultraviolet/visible light irradiation) enhanced radical utilization. Finally, we discuss the current limitations and potential areas for future research, with the aim of guiding subsequent investigations towards practical applications.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107745"},"PeriodicalIF":9.7,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-16DOI: 10.1016/j.ultsonch.2026.107749
Bashar Kabawa, Imca Sampers, Katleen Raes
Emerging extraction methods, such as enzyme-assisted extraction (EAE) and ultrasound-assisted extraction (UAE), are considered safer and more sustainable alternatives to conventional techniques, due to their reduced solvent usage. Nevertheless, their application remains limited due to their low efficiency and sensitivity to environmental conditions. To overcome these drawbacks, ultrasound-assisted enzymatic extraction (UAEE) has been proposed as an alternative synergistic approach to improve biomass disruption. In this study, the effect of ultrasound on the susceptibility of pectic substrates to enzymatic degradation was evaluated using both purified pectin and pectin-rich complex matrices (grapefruit peels and apple pomace). The extent of enzymatic degradation was assessed by monitoring the release of reducing sugars, while microscopic evaluation of the cell microstructure, the total phenolic release (TPC) and metal element release were quantified to support the findings.
Results indicate that ultrasonic pre- and post-treatments had no significant impact on pectin hydrolysis. In contrast, when ultrasound was applied during the enzymatic reaction, the extent of hydrolysis increased, but only in the case of the complex matrices, indicating a synergistic effect. The increased release of calcium and potassium ions suggested that ultrasound induced an enzymatic cofactor release from biomass, contributing to improved enzyme activity. Similar degradation of the cell microstructure was observed in the case of ultrasonic post treatment, although without improved hydrolysis of cell-wall pectin. This implies that prior enzymatic action weakened the matrix, making it more fragile. This is the first study to investigate the impact of plant matrix structure on the synergistic effect of the ultrasound-enzyme combination.
{"title":"Unveiling synergy in ultrasound-assisted enzymatic extraction: Role of treatment sequence and biomass complexity","authors":"Bashar Kabawa, Imca Sampers, Katleen Raes","doi":"10.1016/j.ultsonch.2026.107749","DOIUrl":"10.1016/j.ultsonch.2026.107749","url":null,"abstract":"<div><div>Emerging extraction methods, such as enzyme-assisted extraction (EAE) and ultrasound-assisted extraction (UAE), are considered safer and more sustainable alternatives to conventional techniques, due to their reduced solvent usage. Nevertheless, their application remains limited due to their low efficiency and sensitivity to environmental conditions. To overcome these drawbacks, ultrasound-assisted enzymatic extraction (UAEE) has been proposed as an alternative synergistic approach to improve biomass disruption. In this study, the effect of ultrasound on the susceptibility of pectic substrates to enzymatic degradation was evaluated using both purified pectin and pectin-rich complex matrices (grapefruit peels and apple pomace). The extent of enzymatic degradation was assessed by monitoring the release of reducing sugars, while microscopic evaluation of the cell microstructure, the total phenolic release (TPC) and metal element release were quantified to support the findings.</div><div>Results indicate that ultrasonic pre- and post-treatments had no significant impact on pectin hydrolysis. In contrast, when ultrasound was applied during the enzymatic reaction, the extent of hydrolysis increased, but only in the case of the complex matrices, indicating a synergistic effect. The increased release of calcium and potassium ions suggested that ultrasound induced an enzymatic cofactor release from biomass, contributing to improved enzyme activity. Similar degradation of the cell microstructure was observed in the case of ultrasonic post treatment, although without improved hydrolysis of cell-wall pectin. This implies that prior enzymatic action weakened the matrix, making it more fragile. This is the first study to investigate the impact of plant matrix structure on the synergistic effect of the ultrasound-enzyme combination.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107749"},"PeriodicalIF":9.7,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-12DOI: 10.1016/j.ultsonch.2026.107743
Yuyang Huang , Zhenxiao Wang , Yaqi Lu , Bin Zhu , Jiyuan Liu , Baokun Qi , Bingyu Sun
This study constructed various polysaccharide-soybean oil body complex emulsions and investigated their delivery efficacy for β-carotene. Soybean oil body emulsions (USOB) were prepared via high-shear and ultrasound treatments, with three polysaccharides (chitosan, guar gum, and ι-carrageenan) added to enhance emulsion stability under acidic conditions (pH 3.0 and 5.0). Polysaccharides with different charge characteristics result in distinct particle size and zeta potential for the complex emulsion at pH 3 and pH 5. The incorporation of polysaccharides improved the rheological properties of the emulsion, indicated by increased apparent viscosity, storage modulus, and loss modulus. At pH 3, carrageenan elevated interfacial protein content from 69.29% to 93.48%. At pH 5, chitosan significantly increased interfacial protein content from 81.40% to 92.89% (p < 0.05). Additionally, polysaccharides induce structure changes in interfacial proteins, and surface hydrophobicity decreases. Polysaccharides improve the environmental stability of USOB, but guar gum-oil body complex emulsions are susceptible to the influence of salt ions and temperature. Polysaccharides significantly improved the encapsulation efficiency of β-carotene in emulsions under acidic conditions, particularly at pH 5 (p < 0.05). In vitro digestion indicated that polysaccharides inhibit the digestion of USOB in the gastrointestinal tract by forming interfacial barriers, thereby enhancing the bioavailability of β-carotene (p < 0.05). In summary, the polysaccharide-soybean oil body complex emulsion demonstrates significant potential for delivering lipophilic substances such as β-carotene.
{"title":"Stabilization and delivery performance of soybean oil body emulsions: the role of chitosan, guar gum, and ι-carrageenan in polysaccharide-based systems","authors":"Yuyang Huang , Zhenxiao Wang , Yaqi Lu , Bin Zhu , Jiyuan Liu , Baokun Qi , Bingyu Sun","doi":"10.1016/j.ultsonch.2026.107743","DOIUrl":"10.1016/j.ultsonch.2026.107743","url":null,"abstract":"<div><div>This study constructed various polysaccharide-soybean oil body complex emulsions and investigated their delivery efficacy for β-carotene. Soybean oil body emulsions (USOB) were prepared via high-shear and ultrasound treatments, with three polysaccharides (chitosan, guar gum, and ι-carrageenan) added to enhance emulsion stability under acidic conditions (pH 3.0 and 5.0). Polysaccharides with different charge characteristics result in distinct particle size and zeta potential for the complex emulsion at pH 3 and pH 5. The incorporation of polysaccharides improved the rheological properties of the emulsion, indicated by increased apparent viscosity, storage modulus, and loss modulus. At pH 3, carrageenan elevated interfacial protein content from 69.29% to 93.48%. At pH 5, chitosan significantly increased interfacial protein content from 81.40% to 92.89% (p < 0.05). Additionally, polysaccharides induce structure changes in interfacial proteins, and surface hydrophobicity decreases. Polysaccharides improve the environmental stability of USOB, but guar gum-oil body complex emulsions are susceptible to the influence of salt ions and temperature. Polysaccharides significantly improved the encapsulation efficiency of β-carotene in emulsions under acidic conditions, particularly at pH 5 (p < 0.05). In vitro digestion indicated that polysaccharides inhibit the digestion of USOB in the gastrointestinal tract by forming interfacial barriers, thereby enhancing the bioavailability of β-carotene (p < 0.05). In summary, the polysaccharide-soybean oil body complex emulsion demonstrates significant potential for delivering lipophilic substances such as β-carotene.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107743"},"PeriodicalIF":9.7,"publicationDate":"2026-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145962111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-10DOI: 10.1016/j.ultsonch.2026.107742
Mengmeng Jiang , Kai Zhang , Wenxue Zhu , Wenfu Wu , Xiangjun Wang , YuQi Cheng , CuiYun Che , YuGe Liu
To investigate the effect of ultrasound on the cooking time of Coix seed, this study compared changes in the pasting properties of Coix seed under different ultrasonic times (0, 10, 20, and 30 min), and clarified the mechanism of ultrasound improving the cooking properties of Coix seed by analyzing the changes in starch structure and physicochemical properties. The results showed that cooking time decreased significantly as the ultrasonic time increased, with a 35% reduction in cooking time after 30 min of ultrasonic treatment compared to untreated Coix seeds. Ultrasound treatment induced the formation of visible pores on Coix seed starch surfaces. The significant increase in granule size was attributed to granule swelling and physical agglomeration caused by structural loosening. Crystallinity decreased from 27.56% to 20.41%, and the short-range order (R1047/1022) dropped from 2.074 to 1.535. Thermal analysis revealed a reduction in gelatinization enthalpy (ΔH) from 14.82 to 13.47 J/g and a lower energy barrier for gelatinization. Regarding physicochemical properties, ultrasonically treated Coix seed starch exhibited increased solubility and swelling power, while demonstrating decreased peak viscosity and final viscosity. Furthermore, rheological measurements showed that the storage modulus (G′) and loss modulus (G″) at 10 Hz decreased by approximately 34%. In conclusion, ultrasonic treatment significantly shortened the cooking time of Coix seeds, demonstrating its potential as an effective strategy for pre-gelatinization processing.
{"title":"The effect of ultrasonic treatment on the physicochemical and pasting properties of pre-gelatinized Coix seed starch","authors":"Mengmeng Jiang , Kai Zhang , Wenxue Zhu , Wenfu Wu , Xiangjun Wang , YuQi Cheng , CuiYun Che , YuGe Liu","doi":"10.1016/j.ultsonch.2026.107742","DOIUrl":"10.1016/j.ultsonch.2026.107742","url":null,"abstract":"<div><div>To investigate the effect of ultrasound on the cooking time of Coix seed, this study compared changes in the pasting properties of Coix seed under different ultrasonic times (0, 10, 20, and 30 min), and clarified the mechanism of ultrasound improving the cooking properties of Coix seed by analyzing the changes in starch structure and physicochemical properties. The results showed that cooking time decreased significantly as the ultrasonic time increased, with a 35% reduction in cooking time after 30 min of ultrasonic treatment compared to untreated Coix seeds. Ultrasound treatment induced the formation of visible pores on Coix seed starch surfaces. The significant increase in granule size was attributed to granule swelling and physical agglomeration caused by structural loosening. Crystallinity decreased from 27.56% to 20.41%, and the short-range order (R<sub>1047/1022</sub>) dropped from 2.074 to 1.535. Thermal analysis revealed a reduction in gelatinization enthalpy (ΔH) from 14.82 to 13.47 J/g and a lower energy barrier for gelatinization. Regarding physicochemical properties, ultrasonically treated Coix seed starch exhibited increased solubility and swelling power, while demonstrating decreased peak viscosity and final viscosity. Furthermore, rheological measurements showed that the storage modulus (G′) and loss modulus (G″) at 10 Hz decreased by approximately 34%. In conclusion, ultrasonic treatment significantly shortened the cooking time of Coix seeds, demonstrating its potential as an effective strategy for pre-gelatinization processing.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107742"},"PeriodicalIF":9.7,"publicationDate":"2026-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145956717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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