Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee

Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)

The delivery of nanoparticles to tumors has been shown preclinically to be improved by microbubble-mediated ultrasound. However, the mechanisms and biological effects are not fully understood. In this study, we explored the influence of the tumor microenvironment on nanoparticle uptake and microdistribution both with and without ultrasound and microbubble treatment. Three murine tumor models, KPC (pancreatic ductal adenocarcinoma), 4T1 (triple negative mammary carcinoma) and CT26 (colon carcinoma), were characterized with respect to extracellular matrix composition, tumor stiffness and perfusion. KPC and 4T1 tumors presented higher levels of collagen and hyaluronic acid and were stiffer compared to CT26, whereas all three tumors had similar levels of sulfated glycosaminoglycans. Furthermore, the 4T1 tumors appeared poorly vascularized with a lower cell density compared to KPC and CT26. All three tumors presented similar nanoparticle uptake, but extravasated nanoparticles traveled significantly shorter in KPC tumors compared to 4T1 and CT26. The effect of ultrasound and microbubble treatment on the tumor uptake and penetration of polymer nanoparticles into the extracellular matrix were evaluated using a treatment protocol previously shown to increase nanoparticle delivery to tumors. Interestingly, we found a significant increase in nanoparticle uptake in the soft CT26 tumor, but no effect of the ultrasound treatment in the stiff KPC and 4T1 tumors, suggesting that tumor stiffness is an important parameter for treatment with ultrasound and microbubbles. Ultrasound treatment resulted in a modest but not statistically significant improvement in nanoparticle penetration through the extracellular matrix. In tumors demonstrating increased uptake of nanoparticles following ultrasound treatment, the uptake correlated positively with blood volume. These findings emphasize the importance of taking the tumor microenvironment into consideration when optimizing ultrasound parameters for delivery of nanomedicine.

Effect of ultrasound treatment on white finger millet-based probiotic beverage

Introduction: Recently it was shown that the ultrasound (US) treatment prevented renal ischemia- reperfusion injury (IRI) in mice. In the present study, we investigated the effects of the US treatment against IRI after CPR . Hypothesis: US would improve the outcomes after resuscitation in a rat model of CPR, and the protective effect of US would be dependent on the cholinergic anti-inflammatory pathway (CAP) via α7nAChR. Methods: The animals were randomized into 5 groups (n=8 each): (1) CPR group: the rats underwent 6 mins of untreated ventricular fibrillation (VF) followed by CPR and defibrillation; (2) US group: the treatment was identical to the CPR group except that rats were exposed to US treatment 24h before CPR; (3) MLA group: the treatment was identical to the US group except thatα7nAChR antagonist MLA (4mg/kg) was administered 30 mins prior to US treatment and VF respectively; (4) GTS group: the treatment was identical to the CPR group except that α7nAChR agonist GTS-21(4mg/kg) was injected 30 mins before VF. (5) SHAM group: the rats were exposed to surgical preparation without CPR and US application. One day before CPR, the US treatment was delivered to the left kidney by US pulses (contrast general mode with 9 MHz) with a bursting mechanical index of 0.72. US pulses were 1 second in duration and were applied once every 6 seconds for 2 mins. After the treatment of the left kidney, the right kidney was exposed to US treatment for another 2 mins. Results: Significantly longer duration of survival was observed in US-treated animals. And US treatment also suppressed the TNF-α and IL-6 following resuscitation, and improved neurological function. The expression of α7nAChR were promoted in hippocampal neurons in US group. Moreover, the protective effect of US treatment could be abolished by MLA and imitated by GTS-21. Conclusions: US treatment before IRI improves the outcomes after CPR, and CAP via α7nAChR plays an important role during CPR.

Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure

Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity and color values gradually increased (p<0.05) with treatment time increase. Total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice were significantly improved (p<0.05) due to ultrasound treatment. Moreover, significant decrease (p<0.05) in microbial load of sonicated carrot juice was observed. Results from present study suggested that ultrasound treatment could improve quality and safety of carrot juice.

Effects of ultrasound treatment and storage time on the extractability and biosynthesis of nutraceuticals in carrot (Daucus carota)

Effect of ultrasound treatment on the physicochemical and structural properties of long-chain inulin

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

PURPOSE: To examine the effect of continuous ultrasound treatment during recovery from delayed onset muscle soreness (DOMS) following eccentric muscle contractions. METHODS: Twenty non-trained collegiate men were recruited, and equally and randomly assigned to either ultrasound treatment (UG; 24.3±2.7 yrs, 176±6 cm, 71 ±7 kg) or placebo-control group (CG; 25±2 yrs, 177±4 cm, 73±3 kg). For inducing DOMS, subjects performed maximal eccentric contractions of elbow flexors using their nondominant arm. Each subject performed two sets of 25 repetitions in a standardized fashion on a custom made preacher curl machine. Fifteen minutes of continuous ultrasound (0.5 MHz, peak intensity 1.0 W/cm2) for UG and sham-ultrasound for CG were administered at 24, 48, 72 and 96 hours after exercise while the tested upper arms were completely submerged in the water maintained at 35°C. Maximum voluntary isometric contraction (822.9±155.7vs 929.7±240.2 N; UG vs CG at baseline), relaxed arm angle(RANG; 156±5° vs 152±4°; UG vs CG at baseline), and muscle soreness (SOR) by visual analog scale were assessed before and after the treatments. Blood samples were obtained to measure serum creatine kinase (CK: 126±41 vs 136±61 U/L; UG vs CG at baseline) and aspartate aminotransferase (AST: 16±6 vs 14±8 U/L; UG vs CG at baseline) at 24, 48, 72, and 96 hours after treatment. RESULTS: In all variables, there were no statistical differences in group by time interaction using one-way ANO VA with repeated measures. CK and AST were continuously increased up to 96 hrs (CK, 12,134±7,256 vs 12,804±6,603 U/L; AST, 121±84vs 147±165 U/L; UG vs CG) after exercise in both groups. In treatment group, however, SOR (4.8±2.7 vs 3.8±2.6 at 72, and 3.4±2.1 vs2.7±2.1 at 96; before vs after treatment) and RANG (143±7° vs 147±6° at 24, 143±7° vs 148±5° at 48, 145±7° vs 148±6° at 72, and 145±6° vs 149±6° at 96; before vs after treatment) were significantly different before and after each treatment using t-test (p < 0.05). CONCLUSIONS: Based on the results, water mediated ultrasound treatments employed in this study did not demonstrate any efficiencies in managing DOMS as well as other indicators of muscle damage.

Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation

Watermelon (Citrullus lanatus) is important in the fruit juice industry. The aim of this study was to determine the pH, titratable acidity, Brix, color properties, lycopene, ascorbic acid, total phenolic concentration, total flavonoid concentration, antioxidant activity, hydroxy methyl furfural, sensory properties and microbial safety after ultrasound treatments (4, 8, 12 and 16 min) and the pasteurization process in red watermelon juice and yellow watermelon juice. Red watermelon juice and yellow watermelon juice samples showed no statistically significant change in Brix and titratable acidity values at the end of the treatments (p > 0.05). Improvements in lycopene, phenolic concentration, flavonoid concentration and antioxidant capacity of fresh fruit juice samples was determined with US16 (sonication for 16 min). However, ultrasound treatments led to reductions in the concentration of ascorbic acid compared to fresh juice samples. The concentration of lycopene in both fruit juice samples was found to have a negative correlation with the HMF (hydroxymethyl-furfural) concentration. Due to the current findings presented in this study, ultrasound treatments applied to fruit juices were found to be generally microbiologically safe. A better understanding of the improvement in bioactive components, provision of microbial safety and increased consumer appreciation linked to ultrasound treatment of red watermelon juice and yellow watermelon juice was provided.

The effect of ultrasound treatments (40kHz, 300W) for different times (10, 20, 30 and 40min) combined with different salt contents (1.0%, 1.5% and 2.0%) on gel properties and water holding capacity (WHC) of chicken breast meat batter were investigated. Results showed salt level significantly (p < 0.05) affected the texture, storage modulus (G'), loss modulus (G″), cooking loss and WHC. Ultrasound treatments for 10min and 20min improved the texture and WHC, and had higher G' values. Compared with the controls (2% salt), ultrasound treatment for 20min with reduced-salt (1.5%) had not significant effect (p > 0.05) on texture, cooking loss or WHC. However, longer ultrasound (40min) treatment resulted in a decrease in hardness, G' value and WHC. Microstructural analysis revealed that gels treated with ultrasound for 20min had a compact structure whereas those treated for 40min contained more protein aggregations and more cavities. Low-field nuclear magnetic resonance (LF-NMR) indicated that ultrasound treatment for 20min lowered the values of spin-spin relaxation time (T2) and increased the proportion of myofibillar water. Overall, high power ultrasound technology is a promising process which can improve the gelation properties and thereby allowing for a partial reduction in the salt levels in chicken meat gels.

Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study

Effects of microwave and ultrasound treatment on vitamin C, polyphenols and antioxidant activity of mango (Mangifera indica) during low temperature drying