Effect Of Ultrasound Application Research Articles

Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics-Effects of Ultrasound Application and Heating.

Ultrasound (US)-assisted soaking combined with fortification with red grape skin (GS) phenolics was applied on two Phaseolus varieties, namely White Kidney Bean (WKB) and Cranberry Bean (CB), before heat treatment. The aims were to investigate: (a) the effect of US application on the kinetic of hydration; (b) the extent of absorption of different phenolic classes of GS into the beans and the resulting effect on antioxidant activity; (c) the effects of heat treatment on the phenolic fraction and antioxidant activity of GS extract- and water-soaked beans. US fastened the soaking step of both WKB and CB beans, which showed the sigmoidal and the downward concave shape hydration curves, respectively. Anthocyanins, flavonols, flavanol and phenolic acids levels increased with GS soaking, but US application was effective only for increasing the level of flavonols, while it favored the loss of endogenous phenolic acids and it did not affect the uptake of anthocyanins and flavanols. Heat treatment decreased the levels of most of phenolic compounds, but increased the levels of monomeric flavanols. Overall, the antioxidant activity was 40% higher in WKB and 53% higher in CB upon GS-fortification than in the control beans, despite the effects of heating. This fortification strategy could be applied for value addition of varieties low in phenolics or as a pre-treatment before intensive processing.

Effect of Ultrasound Application at Different Duration on Probiotic and Antioxidant Properties of S. boulardii

Bu çalışmada farklı sürelerde (5, 15, 30 ve 60 dk.) ultrases uygulamasının S. boulardii’nin probiyotik ve antioksidan özellikleri üzerindeki etkisi araştırılmıştır. Ultrases uygulaması sonucunda S. boulardii’nin agregasyon yüzdesinde artış tespit edilmiştir ve 24 saatlik inkübasyon sonunda minimum agregasyon yüzdesi %96 olarak belirlenmiştir. Suşların hidrofobisite yüzdeleri %7,94 ile %11,55 arasında değişmiş olup 60 dk.’lık ultrases uygulaması sonucunda S. boulardii’nin hidrofobisite yüzdesinde düşüş olmuştur. Ultrases uygulaması sonucunda S. boulardii’nin düşük pH ve safra tuzu direncinde önemli derecede azalma tespit edilmiştir (P≤0,05). 30 ve 60 dk.’lık ultrases uygulması S. boulardii’nin mide koşullarına direncini arttırmıştır. Ultrases uygulanan ve uygulanmayan S. boulardii’nin genel canlılık düzeyi %85’in üzerinde tespit edilmiştir. Test edilen antibiyotik ajanlara karşı farklı direnç düzeyler belirlenmiştir. Ultrases uygulaması sonucu S. boulardii’nin antioksidan aktivitesi artmıştır ve antioksidan aktivite sonuçları %13,25 ile %39,37 arasında değişmiştir. Sonuç olarak elde edilen sonuçlar ultrases uygulamasının S. boulardii’nin probiyotik ve antioksidan özelliklerinin geliştirilmesi için kullanılabileceğini göstermiştir.

Effects of Low Intensity Pulsed Ultrasound Stimulation on the Temporal Dynamics of Irradiated Bone Tissue Healing: A Histomorphometric Study in Rabbits.

The present study evaluated the influence of Low-Intensity Pulsed Ultrasound (LIPUS) on the regeneration processes of non-critical-size bone defects in irradiated and non-irradiated rabbit tibias. Bone defects were surgically created on both tibiae of six rabbits. The control group had no additional treatment. In one intervention group, one tibia was irradiated with 15 Gy in a single dose. A second group was treated with LIPUS, and a third with a combination of both treatments. The control samples showed 83.10% ± 17.79% of bone repair after 9 weeks, while the irradiated bone had regenerated significantly less during the same period (66.42% ± 29.36%). The LIPUS treatment on irradiated bones performed a 79.21% ± 21.07% bone fill and could not significantly improve the response compared to the non-treated irradiated specimens. However, LIPUS treatment on non-irradiated bone showed bone formations beyond the size defect (115.91% ± 33.69%), which was a highly significant increase when compared to the control group or any irradiated group. The application of ultrasound to healthy bone produced highly significant and enhanced bone formations with 36.70% more regenerated bone when compared to the same application on irradiated bone. LIPUS vibration stimuli may be considered as a promising complementary treatment approach in non-irradiated bone regeneration procedures to shorten the treatment and enhance bone healing. In irradiated bones, the effect of ultrasound application is less clear, and further studies are needed to refine the dynamics of the present results.

Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality

Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation – vacuum, relaxation, and both stages – on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content. Ultrasound-assisted vacuum impregnation contributed to higher ascorbic acid content, smaller relative color difference, and greater antioxidant properties. It was found that the degree of impregnation varies considerably and depends on the stage of using ultrasound. Due to more favorable quality attributes, the conclusion was reached that ultrasound should be applied during the relaxation stage of vacuum impregnation.

Recent advances in the improvement of freezing time and physicochemical quality of frozen fruits and vegetables by ultrasound application

SummaryFreezing is widely used for the preservation of fruits and vegetables (FVs). Whereas, the conventional freezing method presents low process efficiency in frozen FVs. Ultrasound application is used as a supplementary technology to improve the freezing process of FVs. This reviewed paper shows the cavitation effect of ultrasound and the effect of ultrasound application on freezing time and the physicochemical quality of frozen FVs. The cavitation effect of ultrasound in the freezing process was described in detail. Compared with conventional freezing, ultrasound application in freezing of FVs can shorten the freezing time, and improve physicochemical quality including drip loss, colour, firmness, chemical compositions (ascorbic acid, total phenolic and anthocyanin), as well as microstructure. Therefore, the results of these studies illustrated that ultrasound is a potential technology to enhance freezing efficiency and retain the quality of FVs during freezing.

Extraction of chia seed mucilage: Effect of ultrasound application

Chia seed mucilage is an ingredient with high potential as a natural thickener for food, cosmetic, and pharmaceutical applications. In this work, a chia mucilage enriched in the insoluble fraction was cold extracted using different stirring times and ultrasound application, followed by a centrifugation step. The processes employed in the mucilage extraction are according to the green approach and no organic solvent was used in a further step of purification. The results demonstrated a yield of around 3.7% and extracts with 75% carbohydrates on average. As the mucilage was enriched in the insoluble fraction, the microstructure images showed a high amount of fibrillar structures that tended to form denser aggregates with the application of ultrasound. Thermal analyzes indicated that mucilage could resist industrial processes, and its thermal stability increased with ultrasound application. Samples showed shear-thinning behavior and the apparent viscosity at 100 s−1 was between 57 and 280 mPa∙s An increase of stirring or sonication time led to a reduction of the apparent viscosity and elastic behavior, which could be related to carbohydrate concentration and the organization of fibrillar structure. Thus, desired rheological properties can be achieved by changing the extraction conditions.

Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry

A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly used as a starter culture in meat products subjected to ripening for a long period, as it produces proteolytic and lipolytic enzymes that improve the sensory quality of the products. Ultrasound (US) has been arousing interest in the meat industry, as it reduces processing time and also improves the technological and sensory quality of meat products. However, the stimulate effect of US on the growth of S. xylosus in by-products from the poultry industry is still unknown. Thus, this study aimed to evaluate the stimulate effect of US on the growth of S. xylosus inoculated in by-products from the poultry industry. S. xylosus was inoculated (5.63 log CFU/g) in sterilized by-products from the poultry, which were then sonicated at 37 °C for 0, 15, 30, and 45 min according to the following parameters: frequencies of 130 and 35 kHz, amplitudes of 50% and 80% and normal and degas operating modes. The sonicated samples were incubated at 37 °C for 0, 24, 48, and 72 h. Soon after sonication, no stimulate effect of US was observed on the growth of S. xylosus. However, after 24 h of incubation, the samples sonicated for 15 and 30 min in normal mode, at 35 and 130 kHz, and amplitudes of 50 and 80% exhibited better stimulate effect at the growth S. xylosus counts (p < 0.01) when compared to the Control, with values of 8.23 and 7.77 log CFU/g, respectively. These results can be exploited to obtain new added-value products, having as raw material by-products from the poultry industry.

Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index

In this study, lupin (Lupinus albus L.) flours (0, 10, 15 and 20%) debittered by ultrasound application and traditional method, and resistant starch type 4 (RS4) (0, 5 and 10%) were used in bread production to improve nutritional quality. The effect of ultrasound application on physical, textural and chemical properties of bread enriched with lupin flour and RS4 was investigated. Experiments were conducted at (2 × 4 × 3)×2 factorial design. Ultrasound application presented higher volume, specific volume and lower weight, firmness, hardness and chewiness values in bread compared to the traditional method. Besides, ultrasound had no adverse effect on chemical properties of bread. While the addition of lupin flour decreased volume and specific volume values, increased ash, fat, protein, total dietary fiber, Ca, Cu, Fe, Mg, Mn, P and Zn contents of bread. The bread prepared with 5% RS4 revealed statistically similar volume and specific volume values to bread prepared without RS4 (P > 0.05). Compared to white bread, the use of lupin flour and RS4 in bread formulation significantly (P < 0.05) decreased in vitro glycemic index. These results obtained in this study may provide useful information in the food industry to improve quality of protein- and fiber-rich bread by ultrasound application.

Synthesis and characterization of niobium-doped fish scale-derived hydroxyapatite by physical ultrasound interference

Fish scales of the Arapaima gigas (pirarucu) species were heat-treated to obtain natural hydroxyapatite (HAp), and it was doped with niobium (Nb) by physical ultrasound interference to confirm an effective route to the production of Nb-doped HAp powders. The effect of ultrasound application on doping was investigated. The structure of the powders was elucidated using X-ray diffractometry (XRD), scanning electron microscopy, IR spectroscopy, and X-ray fluorescence spectroscopy (XRF). XRD results of Nb-doped HAp powders were compared with undoped natural hydroxyapatite and ICSD-26204 standard as controls. The crystallinity of Nb-doped HAp powders increased from 39% to 51% after the ultrasound application. IR spectroscopy confirmed hydroxyl, carbonate, and phosphate functional groups in the sample. Results obtained by XRF confirmed the ionic substitution of Ca for Nb with an average content of 1%. Therefore, the effectiveness of the synthesis route was confirmed to produce hydroxyapatite-niobium crystalline powder with physicochemical integrity as a potential biomaterial for bone implant application.

Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit

In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water bath at a frequency of 25 kHz for 20 min. Osmotic dehydration of ultrasonic pre-treated samples were conducted for a period of 300 min in 60 Brix sucrose solution. The kinetics of moisture loss and solute gain during osmotic dehydration were predicted by fitting the experimental data with Azuara's model and Weibull's model. The effects of ultrasound application on water loss, sugar gain, effective moisture diffusivity and solute diffusivity of the samples were analysed. The osmotic dehydration process showed a rapid initial water loss followed by a progressive decrease in the rates in the later stages. From the Azuara's model, the predicted equilibrium water loss value for ultrasound pre-treated sample was 58.4% (wb) at 60°C that was nearly 16% higher than the samples treated under atmospheric conditions. Fitting of Weibull model showed that the ultrasound pre-treated and untreated samples had shape parameter (βw) ranging between 0.570–0.616 and 0.677–0.723 respectively. The lower values of shape parameter indicated that sonication caused accelerated water loss resulting faster dehydration rate. Results indicated that the effective moisture diffusivity and solute diffusivity was enhanced in ultrasonic pre-treated samples. The effective moisture diffusivity during osmotic dehydration of ultrasonic pre-treated samples was ranged between 5.460×10−10–7.300×10−10 m2/s and solute diffusivity was varied between 2.925×10−10–3.511×10−10 m2/s within the temperature range 25–60 °C. The enhanced moisture and solute diffusivity in ultrasound pre-treated kiwi slices was due to cell disruption and formation of microscopic channels.

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process.

The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.

Water-in-oil emulsions separation using an ultrasonic standing wave coalescence chamber

The offshore extraction of crude oil produces stable water in oil emulsion. To separate this emulsion into oil and water phases, the oil/water interfacial film is commonly destroyed by the addition of chemical demulsifiers. The use of an ultrasonic standing wave force field could be an alternative to reduce the dosage of chemical demulsifiers in the coalescence process. In this work, an ultrasonic separator of water in crude oil emulsions is investigated through the use of a high frequency ultrasonic standing wave coalescence chamber. The coalescing chamber uses the acoustic radiation force to induce the coalescence of water droplets at the pressure nodes of a standing wave field. Due to temperature fluctuations, the excitation frequency is controlled to maintain the resonance in the coalescence chamber and the voltage amplitude is controlled to deliver a given acoustic power. Experimental tests using standardized emulsions of water in oil were carried out in a laboratory processing plant. The effects of ultrasound application, flow rate, initial water content, demulsifier dosage and chamber inlet temperature were analyzed. The results show that the use of the acoustic radiation force improves the emulsion separation in all the conditions analyzed, when compared with the gravitational separation technique.

Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage

The effects of ultrasound application on the brining kinetics of Chinese cabbage leaves was evaluated at different NaCl concentrations (10, 15, and 20%) of the brine, and its influence on textural properties and salt distribution was also investigated. To identify the effects of these two factors on water and NaCl fluxes, the kinetics of transport was analyzed by taking the diffusion theory into account. The results showed that NaCl concentration and ultrasound application significantly affected moisture and NaCl transport. Based on Fick’s equation, the NaCl effective diffusivities were enhanced upon ultrasound application during the brining process, increasing from 147.09 to 812.22%. With regard to the textural properties, a higher content of NaCl resulted in lower textural profile values. Moreover, ultrasound application significantly increased the cabbage hardness. Scanning electron microscopy and energy dispersive X-ray mapping images showed the intensification of NaCl transport brought about by ultrasound application and by the increase in NaCl content, which confirms the results of the modeling analysis. Therefore, ultrasound could be a potential technology for accelerating the brining process of cabbage. These results have direct implications for the quality management of kimchi products.

The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality

Abstract This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalik was used in the trials, which included leaf addition of 2% and 5% and ultrasound application of 5, 10, 15, 20, 25, 30, 35, and 40 minutes (min). Several values, such as maturity index and oil yield, as well as olive oil parameters, including free acidity, peroxide value, oxidative stability, and specific ultraviolet absorption, were analyzed and examined. We also carried out sensory analyses on the extracted olive oils. The results show that the product extracted has no sensory defects and exhibits a fruitiness level greater than 0. The research showed that, in terms of yield and quality, a time span of 15 min with addition of 2% olive leaf would provide optimum conditions in ultrasound assisted olive oil extraction with olive leaf addition. The olive oils produced in this process fall into the category of “extra virgin olive oil”.

Ultrasound improves the renneting properties of milk

The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, was sonicated at 20kHz and 30°C (dissipated power density 286kJkg−1) in an ultrasonic reactor. The rennet gelation time, curd firming rate, curd firmness, and the connectivity of the rennet gel network were improved significantly in rennet gels made from milk ultrasonicated at pH 8.0 and re-adjusted back to pH 6.7 compared to those made from milk sonicated at pH 6.7. These renneting properties were also improved in milk sonicated at pH 6.7 compared to those of the non-sonicated control milk. The improvements in renneting behavior were related to ultrasound-induced changes to the proteins in the milk. This study showed that ultrasonication has potential to be used as an intervention to manipulate the renneting properties of milk for more efficient manufacturing of cheese.

Intensification of Low-Temperature Drying by Using Ultrasound

The main aim of this work was to test the feasibility of power ultrasound to intensify low-temperature drying processes. For this purpose, the convective drying kinetics of carrot, eggplant, and apple cubes (side 10 mm) were carried out at atmospheric pressure, 2 m/s, −14°C, and 7% relative humidity with (acoustic power 19.5 kW/m3) and without ultrasound application. Under the same experimental conditions, kinetics studies of ethanol removal from a solid matrix were also performed. Diffusion models were used to describe drying curves and identify kinetic parameters in order to evaluate and quantify the process intensification attained by ultrasound application. The effect of ultrasound application was similar for all products tested; that is, the drying time was shortened between 65 and 70%. In the case of ethanol removal, the time reduction achieved by ultrasound application was 55%. The mass transfer coefficient and effective moisture diffusivity increased by 96 to 170% and by 407 to 428%, respectively, when ultrasound was applied.

An in vitro study of low-frequency ultrasound transmission through a musculoskeletal fragment of the thoracic cage

Low-frequency ultrasound transmission through a musculoskeletal fragment of thoracic cage was studied in vitro. The degree of ultrasound attenuation during noninvasive transthoracic application was estimated. The mean coefficient of ultrasound attenuation in thoracic cage was determined for the low-frequency region (210 kHz). The temperature effects of ultrasound application were also studied.

Effect of ultrasound application on skin metabolism of prednisolone 21-acetate.

The effect of ultrasound on skin penetration and metabolism of prednisolone (PN) and prednisolone 21-acetate (PNA) was investigated in the hairless mouse skin in vitro. The abdominal skin excised freshly was pretreated under different ultrasound intensities (4.32, 2.88, and 1.50 W/cm2) for 10, 30, and 60 min. The penetration/metabolism rate of PNA and its metabolite (PN) was then measured using a side-by-side diffusion cell. The skin penetration of PN was enhanced by the ultrasound pretreatment. This enhancement was attributed to the decrease in the stratum corneum barrier capacity by ultrasound energy. The steady-state appearance rate of PN following the skin bioconversion of PNA decreased appreciably with increasing the product of the duration of pretreatment (Dp, min) and the intensity of ultrasound applied (Iu, W/cm2). When the product value was less than 40 W/cm2 . min, the steady-state appearance rate of the PN hardly increased in spite of the penetration enhancement of PNA. These findings indicated a possible deactivation of the skin enzymes by ultrasound energy.