Pub Date : 2024-12-10DOI: 10.1016/j.ultsonch.2024.107188
Xiao Huang, Peng-Bo Liu, Guang-Yun Niu, Hai-Bao Hu
The dynamics of acoustic cavitation bubbles hold significant importance in ultrasonic cleaning, biomedicine, and chemistry. Utilizing an in-situ normal pressure bubble generation and observation system that was developed, this study examined the translational behavior of micrometer-scale normal pressure bubble pairs with initial radius ratio of 1:1 and 2:1 under ultrasonic field excitation. A velocity-distance curve was proposed to quantify the secondary Bjerknes forces during various interaction stages of the bubbles. The findings revealed that equal-sized bubbles underwent an acceleration phase, a deceleration phase, and a velocity jump phase during attraction in both strong and weak acoustic fields. In contrast, bubbles of unequal sizes, due to different oscillation frequencies, experienced multiple acceleration and deceleration phases, presenting asynchronous behaviors. The study further explored the effects of the initial bubble radius, shape oscillation, and volume oscillations on the attraction speed. Results showed that the velocity of the bubble’s centroid decreased with an increase in the initial radius, while intensified volume oscillations increased the secondary Bjerknes force, thereby increasing the centroid’s velocity. Moreover, strong acoustic fields were more likely to induce severe volume and shape oscillations in bubbles than weak fields. The irregular shape oscillations in twin bubbles resulted in shortened durations of acceleration and deceleration phases, reduced peak velocities of acceleration phase, and diminished acceleration during the velocity jump phase. The research provided some mechanical explanations for acoustic cavitation dynamics and its applications.
{"title":"Experimental study on the translation behavior of an in-situ bubble pair in the ultrasonic field","authors":"Xiao Huang, Peng-Bo Liu, Guang-Yun Niu, Hai-Bao Hu","doi":"10.1016/j.ultsonch.2024.107188","DOIUrl":"https://doi.org/10.1016/j.ultsonch.2024.107188","url":null,"abstract":"The dynamics of acoustic cavitation bubbles hold significant importance in ultrasonic cleaning, biomedicine, and chemistry. Utilizing an in-situ normal pressure bubble generation and observation system that was developed, this study examined the translational behavior of micrometer-scale normal pressure bubble pairs with initial radius ratio of 1:1 and 2:1 under ultrasonic field excitation. A velocity-distance curve was proposed to quantify the secondary Bjerknes forces during various interaction stages of the bubbles. The findings revealed that equal-sized bubbles underwent an acceleration phase, a deceleration phase, and a velocity jump phase during attraction in both strong and weak acoustic fields. In contrast, bubbles of unequal sizes, due to different oscillation frequencies, experienced multiple acceleration and deceleration phases, presenting asynchronous behaviors. The study further explored the effects of the initial bubble radius, shape oscillation, and volume oscillations on the attraction speed. Results showed that the velocity of the bubble’s centroid decreased with an increase in the initial radius, while intensified volume oscillations increased the secondary Bjerknes force, thereby increasing the centroid’s velocity. Moreover, strong acoustic fields were more likely to induce severe volume and shape oscillations in bubbles than weak fields. The irregular shape oscillations in twin bubbles resulted in shortened durations of acceleration and deceleration phases, reduced peak velocities of acceleration phase, and diminished acceleration during the velocity jump phase. The research provided some mechanical explanations for acoustic cavitation dynamics and its applications.","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"3 1","pages":""},"PeriodicalIF":8.4,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816608","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}
In this study, soybean whey protein (SWP) nanodelivery system was constructed through ultrasound treatment and quercetin (Que) modification. The effect of ultrasound power on the interaction mode between SWP and Que, and the formation and stability of SWP–Que nanodelivery system were investigated. Optimal ultrasound treatment (300–500 W) produced SWP–Que nanoparticles with smaller particle size, higher ζ–potential values, and more uniform dispersion. Fluorescence spectroscopy and FTIR analyses revealed that SWP primarily binds to Que through hydrophobic interactions. Ultrasound treatment induced the unfolding of the SWP structure, thereby increasing its binding affinity to Que. After 400 W sonication, the encapsulation efficiency can reach 95.63 ± 0.60 %. The SWP–Que nanoparticles protected Que from degradation under environmental stresses (heat, UV, and storage) and improved its bioaccessibility during digestion as the ultrasonic power of 400 W. This study highlights the potential of ultrasound–modified SWP nanoparticles for effective nutrient delivery.
{"title":"Construction of nanodelivery system based on the interaction mechanism between ultrasound–treated soybean whey protein and quercetin: structure, physicochemical stability and bioaccessibility","authors":"Xinru Cao, Jia Cao, Tianhe Xu, Lexi Zheng, Jingyi Dai, Xiaokun Zhang, Tian Tian, Kunyu Ren, Xiaohong Tong, Huan Wang, Lianzhou Jiang","doi":"10.1016/j.ultsonch.2024.107195","DOIUrl":"https://doi.org/10.1016/j.ultsonch.2024.107195","url":null,"abstract":"In this study, soybean whey protein (SWP) nanodelivery system was constructed through ultrasound treatment and quercetin (Que) modification. The effect of ultrasound power on the interaction mode between SWP and Que, and the formation and stability of SWP–Que nanodelivery system were investigated. Optimal ultrasound treatment (300–500 W) produced SWP–Que nanoparticles with smaller particle size, higher ζ–potential values, and more uniform dispersion. Fluorescence spectroscopy and FTIR analyses revealed that SWP primarily binds to Que through hydrophobic interactions. Ultrasound treatment induced the unfolding of the SWP structure, thereby increasing its binding affinity to Que. After 400 W sonication, the encapsulation efficiency can reach 95.63 ± 0.60 %. The SWP–Que nanoparticles protected Que from degradation under environmental stresses (heat, UV, and storage) and improved its bioaccessibility during digestion as the ultrasonic power of 400 W. This study highlights the potential of ultrasound–modified SWP nanoparticles for effective nutrient delivery.","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"142 1","pages":""},"PeriodicalIF":8.4,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816607","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}
Ultrasound and microbubble mediated blood brain barrier opening is a non-invasive and effective technique for drug delivery to targeted brain region. However, the exact mechanisms are not fully resolved. The influences of Ca2+ signaling on sonoporation and endothelial tight junctional regulation affect the efficiency and biosafety of the technique. Therefore, an improved understanding of how ultrasound evokes Ca2+ signaling in the brain endothelial monolayer, and its correlation to endothelial permeability change is necessary. Here, we examined the effects of SonoVue microbubbles or integrin-targeted microbeads on ultrasound induced bioeffects in brain microvascular endothelial monolayer using an acoustically-coupled microscopy system, where focused ultrasound exposure and real-time recording of Ca2+ signaling and membrane perforation were performed. Microbubbles induced robust Ca2+ responses, often accompanied by cell poration, while ultrasound with microbeads elicited reversible Ca2+ response without membrane poration. At the conditions evoking reversible Ca2+ signaling, intracellular Ca2+ release and reactive oxygen species played key roles for microbubbles induced Ca2+ signaling while activation of mechanosensitive ion channels was essential for the case of microbeads. Trans-well diffusion analysis revealed significantly higher trans-endothelial transport of 70 kDa FITC-dextran for both integrin-targeted microbeads and microbubbles compared to the control group. Further immunofluorescence staining showed disruption of cell junctions with microbubble stimulation and reversible remodeling of many cell junctions by ultrasound with integrin-targeted microbeads. This investigation provides new insights for ultrasound induced Ca2+ signaling and its influence on endothelial permeability, which may help develop new strategies for safe and efficient drug/gene delivery in the vascular system.
{"title":"Reversible Ca2+ signaling and enhanced paracellular transport in endothelial monolayer induced by acoustic bubbles and targeted microbeads","authors":"Jiawei Lin, Chaofeng Qiao, Hao Jiang, Zhihui Liu, Yaxin Hu, Wei Liu, Yu Yong, Fenfang Li","doi":"10.1016/j.ultsonch.2024.107181","DOIUrl":"https://doi.org/10.1016/j.ultsonch.2024.107181","url":null,"abstract":"Ultrasound and microbubble mediated blood brain barrier opening is a non-invasive and effective technique for drug delivery to targeted brain region. However, the exact mechanisms are not fully resolved. The influences of Ca<ce:sup loc=\"post\">2+</ce:sup> signaling on sonoporation and endothelial tight junctional regulation affect the efficiency and biosafety of the technique. Therefore, an improved understanding of how ultrasound evokes Ca<ce:sup loc=\"post\">2+</ce:sup> signaling in the brain endothelial monolayer, and its correlation to endothelial permeability change is necessary. Here, we examined the effects of SonoVue microbubbles or integrin-targeted microbeads on ultrasound induced bioeffects in brain microvascular endothelial monolayer using an acoustically-coupled microscopy system, where focused ultrasound exposure and real-time recording of Ca<ce:sup loc=\"post\">2+</ce:sup> signaling and membrane perforation were performed. Microbubbles induced robust Ca<ce:sup loc=\"post\">2+</ce:sup> responses, often accompanied by cell poration, while ultrasound with microbeads elicited reversible Ca<ce:sup loc=\"post\">2+</ce:sup> response without membrane poration. At the conditions evoking reversible Ca<ce:sup loc=\"post\">2+</ce:sup> signaling, intracellular Ca<ce:sup loc=\"post\">2+</ce:sup> release and reactive oxygen species played key roles for microbubbles induced Ca<ce:sup loc=\"post\">2+</ce:sup> signaling while activation of mechanosensitive ion channels was essential for the case of microbeads. Trans-well diffusion analysis revealed significantly higher <ce:italic>trans</ce:italic>-endothelial transport of 70 kDa FITC-dextran for both integrin-targeted microbeads and microbubbles compared to the control group. Further immunofluorescence staining showed disruption of cell junctions with microbubble stimulation and reversible remodeling of many cell junctions by ultrasound with integrin-targeted microbeads. This investigation provides new insights for ultrasound induced Ca<ce:sup loc=\"post\">2+</ce:sup> signaling and its influence on endothelial permeability, which may help develop new strategies for safe and efficient drug/gene delivery in the vascular system.","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"37 1","pages":""},"PeriodicalIF":8.4,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142782364","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 : 2024-11-29DOI: 10.1016/j.ultsonch.2024.107167
Aunzar Bashir Lone , Hina F. Bhat , Sunil Kumar , Abderrahmane Aït-Kaddour , Rana Muhammad Aadil , Abdo Hassoun , Zuhaib F. Bhat
A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.0, and 3.0 % w/v)] to augment the storage stability and functional value of cheddar cheese (Ched-Chee). The Car-Fim-NPs were developed using an ultrasonication-mediated (20 kHz, 500 W, 10 min, pulse duration of 5/5 s on/off) green method. The addition of Car-Fim-NPs modified the film characteristics [density (%), WVTR (mg/mt2), transmittance (%), elongation at break (%), and colour (L*, a*, b*)] and enhanced its antioxidant [DPPH, ABTS and FRAP activities, total phenolic and flavonoid contents, and antioxidant release (%)] and antimicrobial (inhibitory halos against E. coli and S. aureus) potential. Application of the films containing Car-Fim-NPs (1.0–3.0 %) increased the antioxidant potential (DPPH, ABTS and FRAP activities), lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidative stability, and microbial quality (microbial counts) of the Ched-Chee during 90 days of storage. The sensory quality of Ched-Chee showed a significant increase after day 30 till the storage end. Gastrointestinal digestion simulation augmented the antioxidant potential of Ched-Chee. Overall, the results indicate the possibility of the use of Cric-Prot-based film containing Car-Fim-NPs to enhance the storage quality of Ched-Chee.
{"title":"Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese","authors":"Aunzar Bashir Lone , Hina F. Bhat , Sunil Kumar , Abderrahmane Aït-Kaddour , Rana Muhammad Aadil , Abdo Hassoun , Zuhaib F. Bhat","doi":"10.1016/j.ultsonch.2024.107167","DOIUrl":"10.1016/j.ultsonch.2024.107167","url":null,"abstract":"<div><div>A bioactive film was developed using cricket (<em>Acheta domestica</em>) protein (Cric-Prot) and <em>Caralluma fimbriata</em> extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.0, and 3.0 % w/v)] to augment the storage stability and functional value of cheddar cheese (Ched-Chee). The Car-Fim-NPs were developed using an ultrasonication-mediated (20 kHz, 500 W, 10 min, pulse duration of 5/5 s on/off) green method. The addition of Car-Fim-NPs modified the film characteristics [density (%), WVTR (mg/mt<sup>2</sup>), transmittance (%), elongation at break (%), and colour (L*, a*, b*)] and enhanced its antioxidant [DPPH, ABTS and FRAP activities, total phenolic and flavonoid contents, and antioxidant release (%)] and antimicrobial (inhibitory halos against <em>E. coli</em> and <em>S. aureus</em>) potential. Application of the films containing Car-Fim-NPs (1.0–3.0 %) increased the antioxidant potential (DPPH, ABTS and FRAP activities), lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidative stability, and microbial quality (microbial counts) of the Ched-Chee during 90 days of storage. The sensory quality of Ched-Chee showed a significant increase after day 30 till the storage end. Gastrointestinal digestion simulation augmented the antioxidant potential of Ched-Chee. Overall, the results indicate the possibility of the<!--> <!-->use of<!--> <!-->Cric-Prot-based film containing Car-Fim-NPs to enhance the<!--> <!-->storage quality of Ched-Chee.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"Article 107167"},"PeriodicalIF":8.7,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-29DOI: 10.1016/j.ultsonch.2024.107156
Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li
Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This research explored the impacts of varying ultrasonic power levels on the quality of steamed bread containing WSP (WSPSB), with the goal of improving both the protein network structure and the flavor profile. The findings indicated that at an ultrasonic power of 300 W, WSPSB had an 18.10 % decrease in hardness and a 14.93 % increase in specific volume compared to the 0 W. Results from CLSM, SDS-PAGE, fluorescence intensity, surface hydrophobicity, and FTIR spectroscopy revealed that ultrasonic treatment modified the secondary protein structure by increasing the proportion of β-sheets and random coils. These changes facilitated better integration of soybean protein and gluten, thereby strengthening the steamed bread’s protein network. Furthermore, analyses of volatile flavor components, molecular docking, and correlation studies indicated that alterations in the protein structure mitigated the binding of beany flavor components to proteins, leading to significant reductions in their presence—specifically, a 7.12 % decrease in 1-Octen-3-ol and an 8.47 % decrease in Furan, 2-pentyl-. Overall, ultrasound treatment effectively refined the protein network and mitigated the beany flavor in steamed bread, thereby improving its quality.
{"title":"Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor","authors":"Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li","doi":"10.1016/j.ultsonch.2024.107156","DOIUrl":"10.1016/j.ultsonch.2024.107156","url":null,"abstract":"<div><div>Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This research explored the impacts of varying ultrasonic power levels on the quality of steamed bread containing WSP (WSPSB), with the goal of improving both the protein network structure and the flavor profile. The findings indicated that at an ultrasonic power of 300 W, WSPSB had an 18.10 % decrease in hardness and a 14.93 % increase in specific volume compared to the 0 W. Results from CLSM, SDS-PAGE, fluorescence intensity, surface hydrophobicity, and FTIR spectroscopy revealed that ultrasonic treatment modified the secondary protein structure by increasing the proportion of β-sheets and random coils. These changes facilitated better integration of soybean protein and gluten, thereby strengthening the steamed bread’s protein network. Furthermore, analyses of volatile flavor components, molecular docking, and correlation studies indicated that alterations in the protein structure mitigated the binding of beany flavor components to proteins, leading to significant reductions in their presence—specifically, a 7.12 % decrease in 1-Octen-3-ol and an 8.47 % decrease in Furan, 2-pentyl-. Overall, ultrasound treatment effectively refined the protein network and mitigated the beany flavor in steamed bread, thereby improving its quality.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"Article 107156"},"PeriodicalIF":8.7,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-27DOI: 10.1016/j.ultsonch.2024.107178
Lin Chen , Bingzhi Chen , Lulu Chu , Lili Chen , Luyu Xie , Youjin Deng , Yuji Jiang
Fresh-cut taro, renowned for its high nutritional value and convenience, is prone to rapid browning post-cutting, which hinders its storage life. This study focused on the effects of L-ascorbic acid (AA) combined with ultrasound (US) treatment (AS) on the storage quality and transcriptome analysis of fresh-cut slices of Yongding June Red Taro. Compared to the control (CK) group, AS treatment effectively reduced the weight loss rate of taro slices, maintained higher hardness, delayed the increase of browning, and inhibited the accumulation of O2− and H2O2. Furthermore, the AS group showed increased glutathione levels and maintained higher activities of ascorbate peroxidase and glutathione reductase, yet decreased the contents of flavonoids and reducing sugars. Simultaneously, in the AS group, the activities of tyrosinase and lipoxygenase were lowered, thereby preserving the high sensory quality of fresh-cut taro slices. Transcriptome analysis revealed that differentially expressed genes (DEGs) between the AS and CK groups were annotated and categorized into 50 and 20 functional groups based on the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases, respectively. Notably, both groups exhibited significant enrichment in processes related to photosynthesis, protein processing in the endoplasmic reticulum, and isoflavone biosynthesis. Therefore, we concluded that AS treatment could alleviate oxidative stress and maintain storage quality by regulating metabolic pathways. These findings provide insights into the physiological changes occurring in taro immediately after cutting and serve as an essential basis for developing effective storage and preservation techniques.
{"title":"The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment","authors":"Lin Chen , Bingzhi Chen , Lulu Chu , Lili Chen , Luyu Xie , Youjin Deng , Yuji Jiang","doi":"10.1016/j.ultsonch.2024.107178","DOIUrl":"10.1016/j.ultsonch.2024.107178","url":null,"abstract":"<div><div>Fresh-cut taro, renowned for its high nutritional value and convenience, is prone to rapid browning post-cutting, which hinders its storage life. This study focused on the effects of L-ascorbic acid (AA) combined with ultrasound (US) treatment (AS) on the storage quality and transcriptome analysis of fresh-cut slices of Yongding June Red Taro. Compared to the control (CK) group, AS treatment effectively reduced the weight loss rate of taro slices, maintained higher hardness, delayed the increase of browning, and inhibited the accumulation of O<sub>2</sub><sup>−</sup> and H<sub>2</sub>O<sub>2</sub>. Furthermore, the AS group showed increased glutathione levels and maintained higher activities of ascorbate peroxidase and glutathione reductase, yet decreased the contents of flavonoids and reducing sugars. Simultaneously, in the AS group, the activities of tyrosinase and lipoxygenase were lowered, thereby preserving the high sensory quality of fresh-cut taro slices. Transcriptome analysis revealed that differentially expressed genes (DEGs) between the AS and CK groups were annotated and categorized into 50 and 20 functional groups based on the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases, respectively. Notably, both groups exhibited significant enrichment in processes related to photosynthesis, protein processing in the endoplasmic reticulum, and isoflavone biosynthesis. Therefore, we concluded that AS treatment could alleviate oxidative stress and maintain storage quality by regulating metabolic pathways. These findings provide insights into the physiological changes occurring in taro immediately after cutting and serve as an essential basis for developing effective storage and preservation techniques.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"Article 107178"},"PeriodicalIF":8.7,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-26DOI: 10.1016/j.ultsonch.2024.107177
Ruyu Zhang , Wangang Zhang , Xuan Dong , Meng Wai Woo , Siew Young Quek
Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI. Then, the effect of ultrasonic treatment time (2, 5, and 10 min) was studied at the optimal homogenization pressure. The results showed increased solubility of HPI after all treatments. Particularly, the HPH + HIU2min treatment had a synergistic effect that maximumly increased the solubility of HPI from 6.88 % to 22.89 % at neutral pH. This treatment significantly decreased the HPI’s particle size, β-sheet and total sulfhydryl contents while maximizing the random coil level, intrinsic fluorescence intensity and surface hydrophobicity compared to the single HPH or HIU2min treatments. The protein structure was modified and unfolded, enhancing the water-protein and oil-protein interactions, as reflected in the increase in water and oil absorption, foaming and emulsifying properties. However, extending the ultrasonic time to 5 min for the HPH + HIU treatment increased protein particle size and weakened the functional properties of HPI. Further prolonging the ultrasonic time to 10 min partially loosened the protein aggregates and restored the functional properties of HPI to some extent. The findings indicate a promising application of HPH + HIU as an efficient way for HPI modification to facilitate its broader application in the food industry.
{"title":"Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound","authors":"Ruyu Zhang , Wangang Zhang , Xuan Dong , Meng Wai Woo , Siew Young Quek","doi":"10.1016/j.ultsonch.2024.107177","DOIUrl":"10.1016/j.ultsonch.2024.107177","url":null,"abstract":"<div><div>Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI. Then, the effect of ultrasonic treatment time (2, 5, and 10 min) was studied at the optimal homogenization pressure. The results showed increased solubility of HPI after all treatments. Particularly, the HPH + HIU<sub>2min</sub> treatment had a synergistic effect that maximumly increased the solubility of HPI from 6.88 % to 22.89 % at neutral pH. This treatment significantly decreased the HPI’s particle size, β-sheet and total sulfhydryl contents while maximizing the random coil level, intrinsic fluorescence intensity and surface hydrophobicity compared to the single HPH or HIU<sub>2min</sub> treatments. The protein structure was modified and unfolded, enhancing the water-protein and oil-protein interactions, as reflected in the increase in water and oil absorption, foaming and emulsifying properties. However, extending the ultrasonic time to 5 min for the HPH + HIU treatment increased protein particle size and weakened the functional properties of HPI. Further prolonging the ultrasonic time to 10 min partially loosened the protein aggregates and restored the functional properties of HPI to some extent. The findings indicate a promising application of HPH + HIU as an efficient way for HPI modification to facilitate its broader application in the food industry.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"Article 107177"},"PeriodicalIF":8.7,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-26DOI: 10.1016/j.ultsonch.2024.107176
Mian Shamas Murtaza , Sanabil Yaqoob , Bismillah Mubeen , Aysha Sameen , Mian Anjum Murtaza , Abdur Rehman , Tawfiq Alsulami , Sameh A. Korma , Ibrahim Khalifa , Yong Kun Ma
This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on the chemical, structural, morphological, metabolic, and sensory properties of rice lees (RL). Ultrasonicated-assisted RL fermented with L. helveticus (URLH-48) had the greatest total phenolic contents (TPC) (112.1 mg GAE/m), total flavonoid contents (TFC) (163.62 mg RE/mL), and proanthocyanidin contents (PAC) (728.34 mg/mL) compared to RL (control) and other treatments. Furthermore, URLH-48 demonstrated an increase in the concentrations of quinic acid (486.96 mg/L) and gallic acid (201.42 mg/L), as determined by HPLC-UV analysis. Additionally, FTIR spectral analyses demonstrated that TFUT-assisted fermented RL exhibited a greater degree of flexibility and mobility in its secondary structures compared to RL (control). The amino acid’s profile of RL was significantly increased as LAB degraded the RL proteins, and the function of TFUT facilitates bacterial activity. Moreover, SEM observation provides convincing evidence that TFUT improves and speeds up the breakdown of proteins’ structures, resulting in irregular and dense structures. Correlation and molecular docking research suggest that TFUT has different impacts on specific RL and fermented RL characteristics. The analyses conducted using GC–MS and E-nose indicated the generation of highly volatile flavor compounds through fermentation. The sensory evaluation results show an increase in liking following fermentation and TFUT-assisted fermentation, which is attributed to the production of flavor compounds. Consequently, the combined use of TFUT-assisted fermentation markedly improves the polyphenolic composition, antioxidant capacity, flavor profile, micromorphology, and overall quality of RL, which may enhance their functionality and broaden their applications in the food industry.
{"title":"Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties","authors":"Mian Shamas Murtaza , Sanabil Yaqoob , Bismillah Mubeen , Aysha Sameen , Mian Anjum Murtaza , Abdur Rehman , Tawfiq Alsulami , Sameh A. Korma , Ibrahim Khalifa , Yong Kun Ma","doi":"10.1016/j.ultsonch.2024.107176","DOIUrl":"10.1016/j.ultsonch.2024.107176","url":null,"abstract":"<div><div>This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-<em>L. plantarum</em> and <em>L. helveticus</em> fermentation for 24-h and 48-h) on the chemical, structural, morphological, metabolic, and sensory properties of rice lees (RL). Ultrasonicated-assisted RL fermented with <em>L. helveticus</em> (URLH-48) had the greatest total phenolic contents (TPC) (112.1 mg GAE/m), total flavonoid contents (TFC) (163.62 mg RE/mL), and proanthocyanidin contents (PAC) (728.34 mg/mL) compared to RL (control) and other treatments. Furthermore, URLH-48 demonstrated an increase in the concentrations of quinic acid (486.96 mg/L) and gallic acid (201.42 mg/L), as determined by HPLC-UV analysis. Additionally, FTIR spectral analyses demonstrated that TFUT-assisted fermented RL exhibited a greater degree of flexibility and mobility in its secondary structures compared to RL (control). The amino acid’s profile of RL was significantly increased as LAB degraded the RL proteins, and the function of TFUT facilitates bacterial activity. Moreover, SEM observation provides convincing evidence that TFUT improves and speeds up the breakdown of proteins’ structures, resulting in irregular and dense structures. Correlation and molecular docking research suggest that TFUT has different impacts on specific RL and fermented RL characteristics. The analyses conducted using GC–MS and E-nose indicated the generation of highly volatile flavor compounds through fermentation. The sensory evaluation results show an increase in liking following fermentation and TFUT-assisted fermentation, which is attributed to the production of flavor compounds. Consequently, the combined use of TFUT-assisted fermentation markedly improves the polyphenolic composition, antioxidant capacity, flavor profile, micromorphology, and overall quality of RL, which may enhance their functionality and broaden their applications in the food industry.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"Article 107176"},"PeriodicalIF":8.7,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amidst escalating environmental pollution due to accelerated industrialization and urbanization, there is an acute demand for effective and sustainable environmental remediation strategies. Ultrasonic technology, recognized for its green and efficient characteristics, has gained significant prominence in mitigating environmental pollution in aquatic, soil, and atmospheric ecosystems. The review provides a comprehensive analysis of the role of ultrasonic treatment in wastewater treatment, air quality improvement, and soil remediation. We systematically evaluate existing research to assess the effectiveness of ultrasonic technology in degrading pollutants and its potential for large-scale deployment. The review also examines the challenges associated with ultrasonic remediation, including optimizing operational parameters, enhancing energy transfer efficiency, and understanding the unique degradation mechanisms for various pollutants. Furthermore, we discuss environmental and safety considerations, along with the economic implications related to equipment costs and energy consumption. This review aims to contribute to the advancement of ultrasonic technology in environmental remediation by presenting a forward-looking perspective, aligning with the goals of environmental protection and sustainable development.
{"title":"Exploring the progress and challenges of ultrasonic technology in environmental remediation","authors":"Ningqing Lv, Rongshan Wu, Ruonan Guo, Linlin Wu, Heng Zhang, Changsheng Guo, Jian Xu","doi":"10.1016/j.ultsonch.2024.107175","DOIUrl":"10.1016/j.ultsonch.2024.107175","url":null,"abstract":"<div><div>Amidst escalating environmental pollution due to accelerated industrialization and urbanization, there is an acute demand for effective and sustainable environmental remediation strategies. Ultrasonic technology, recognized for its green and efficient characteristics, has gained significant prominence in mitigating environmental pollution in aquatic, soil, and atmospheric ecosystems. The review provides a comprehensive analysis of the role of ultrasonic treatment in wastewater treatment, air quality improvement, and soil remediation. We systematically evaluate existing research to assess the effectiveness of ultrasonic technology in degrading pollutants and its potential for large-scale deployment. The review also examines the challenges associated with ultrasonic remediation, including optimizing operational parameters, enhancing energy transfer efficiency, and understanding the unique degradation mechanisms for various pollutants. Furthermore, we discuss environmental and safety considerations, along with the economic implications related to equipment costs and energy consumption. This review aims to contribute to the advancement of ultrasonic technology in environmental remediation by presenting a forward-looking perspective, aligning with the goals of environmental protection and sustainable development.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"Article 107175"},"PeriodicalIF":8.7,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The present paper investigates the bubble collapse dynamics near hydrofoils within a confined space. Experiments involving high-speed photography reveal in detail the typical bubble morphological evolution near different hydrofoils between two glass plates (namely the confined space), and the partitioning of the thickness-related and camber-related parameters is analyzed quantitatively. Based on conformal transformation, the liquid velocity field and Kelvin impulse are used to analyze the bubble collapse characteristics qualitatively and quantitatively, including the bubble interface motion, cross-sectional roundness, and collapse jet. The main conclusions are summarized as follows. (1) The bubble morphological evolution near the hydrofoils can be categorized into five typical collapse shapes, and their partition ranges are significantly affected by the thickness-related and camber-related parameters. (2) The thickness-related hydrofoil parameter positively correlated with the bubble interface motion and cross-sectional roundness, while the camber-related parameter is inversely correlated with them. (3) High-velocity regions between the bubble and the hydrofoil head and tail endpoints explain the bubble interface depressions observed in the experiments
{"title":"Theoretical and experimental research on the impacts of the Joukowsky hydrofoils on the bubble collapse dynamics within a confined space","authors":"Junwei Shen , Hongbo Wang , Cheng Zhang , Yuning Zhang , Yuning Zhang","doi":"10.1016/j.ultsonch.2024.107174","DOIUrl":"10.1016/j.ultsonch.2024.107174","url":null,"abstract":"<div><div>The present paper investigates the bubble collapse dynamics near hydrofoils within a confined space. Experiments involving high-speed photography reveal in detail the typical bubble morphological evolution near different hydrofoils between two glass plates (namely the confined space), and the partitioning of the thickness-related and camber-related parameters is analyzed quantitatively. Based on conformal transformation, the liquid velocity field and Kelvin impulse are used to analyze the bubble collapse characteristics qualitatively and quantitatively, including the bubble interface motion, cross-sectional roundness, and collapse jet. The main conclusions are summarized as follows. (1) The bubble morphological evolution near the hydrofoils can be categorized into five typical collapse shapes, and their partition ranges are significantly affected by the thickness-related and camber-related parameters. (2) The thickness-related hydrofoil parameter positively correlated with the bubble interface motion and cross-sectional roundness, while the camber-related parameter is inversely correlated with them. (3) High-velocity regions between the bubble and the hydrofoil head and tail endpoints explain the bubble interface depressions observed in the experiments</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"Article 107174"},"PeriodicalIF":8.7,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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