Effects Of Ultrasound-assisted Extraction Research Articles

Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales

Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales

Effect of ultrasound assisted extraction and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and LC-ESI-QTOF-MS analysis of black beans (Phaseolus vulgaris L.) extract

Effect of ultrasound assisted extraction and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and LC-ESI-QTOF-MS analysis of black beans (Phaseolus vulgaris L.) extract

Effect of Ultrasound-Assisted Extraction (UAE) parameters on the recovery of polyphenols from pecan nutshell waste biomass and its antioxidant activity

Effect of Ultrasound-Assisted Extraction (UAE) parameters on the recovery of polyphenols from pecan nutshell waste biomass and its antioxidant activity

Effect of ultrasound-assisted extraction on total phenolics, flavonoids, and antioxidant activity of Adenostemma lavenia leaves

Effect of ultrasound-assisted extraction on total phenolics, flavonoids, and antioxidant activity of <i>Adenostemma lavenia</i> leaves

Optimization of ultrasound-assisted extraction of glycyrrhizic acid and glabridin from Glycyrrhiza glabra L. using response surface methodology and development of a green analytical method

In this study, ultrasound assisted extraction (UAE) were used to investigate the extraction of glycyrrhizic acid (GA) and glabridin (GD) simultaneously from Glycyrrhiza glabra L. and a green HPLC analytical approach for determining GA and GD was developed. Extraction pocess were optimizing by Response surface methodology (RSM) utilizing Box-Behnken design (BBD). According to the consequences, the ideal extraction situations were: 64% (v/v) ethanol concentration, 22 mL/g liquid-solid ratio, 51 °C and 31 min. Under these conditions, the yields of GA and GD were 2.806 ± 0.107% and 0.252 ± 0.026%, respectively, and the actual experimental extraction values were fundamentally the same as the anticipated values. Meanwhile, the effects of UAE, maceration (MAC) and heat-reflux extraction (HRE) on yeild were assessed, and the UAE possessed highest yields. A green HPLC approach was created to analyze GA and GD with combinations of ethanol and a 0.1% (v/v) trifluoroacetic acid mobile phase (following the gradient elution method). The method validated based on the guidelines of the International Conference on Harmonization (ICH) and the result indicated the method was precise, stable, reliable and valuable, could be used to analyze GA and GD from Glycyrrhiza glabra L.

Comparative study of the effects of ultrasound-assisted alkaline extraction on black soldier fly (Hermetia illucens) larvae protein: Nutritional, structural, and functional properties

In this study, we developed an ultrasound-assisted alkaline method for extracting black soldier fly larvae protein (BSFLP). The effects of ultrasound-assisted extraction on the nutritional value, structural characteristics, and techno-functional properties of BSFLP were compared with those using the conventional hot alkali method. The results showed that ultrasound-assisted extraction significantly increased the extraction ratio of BSFLP from 55.40% to 80.37%, but reduced the purity from 84.19% to 80.75%. The BSFLP extracted by ultrasound-assisted extraction met the amino acid requirements for humans proposed by the Food and Agriculture Organization in 2013, and ultrasound-assisted extraction did not alter the limiting amino acids of the BSFLP. The ultrasound-assisted extraction increased the in vitro protein digestibility from 82.97% to 99.79%. Moreover, ultrasound-assisted extraction obtained BSFLP with a more ordered secondary structure and more loosely porous surface morphology, without breaking the peptide bonds. By contrast, the conventional hot alkaline method hydrolyzed BSFLP into smaller fragments. The effect of ultrasound-assisted extraction on the structure of BSFLP improved the solubility and emulsion capacity of BSFLP, but reduced its foaming properties. In conclusion, the results of this study suggest that ultrasound-assisted alkaline extraction could be a suitable method for extracting BSFLP and improving its nutritional value, and structural and functional properties. The findings obtained in this study could promote the wider application of BSFLP in food industry.

Effects of Ultrasound-Assisted Extraction on Structure and Rheological Properties of Flaxseed Gum

In this study, flaxseed gum (FG) was extracted using hot water extraction and ultrasonic-assisted extraction. The yield, molecular weight distribution, monosaccharide composition, structure, and rheological properties of FG were analyzed. The FG yield (9.18) achieved using ultrasound-assisted extraction (this sample was labeled as UAE) was higher than the yield (7.16) achieved with hot water extraction (this sample was labeled as HWE). The polydispersity, monosaccharide composition, and characteristic absorption peaks of the UAE were similar to that of the HWE. However, the UAE had a lower molecular weight and looser structure than the HWE. Moreover, zeta potential measurements indicated that the UAE exhibited better stability. An analysis of the rheological properties showed that the viscosity of the UAE was lower. Thus, the UAE had an effectively better yield of FG, preliminarily modified structure, and rheological properties, and provided a theoretical basis for its application in food processing.

Effects of Ultrasound Assisted Extraction on Efficiency and Quality of Rice Bran Oil

Effects of ultrasound-assisted extraction (UAE) conditions viz., ultrasound power and treatment time on extraction efficiency and quality of oil from rice bran were studied. The sonication power and irradiation time varied between 6.11, 12.23, and 18.35 W/cm2; and 5, 15, and 25 min, respectively. The recovery, physicochemical and phytochemical properties of UAE oil were measured and compared with conventional soxhlet extraction (SE) and pressurized liquid extraction methods (PLE). The results showed that increasing the ultrasonic irradiation time and power led to greater oil extractability. However, the oil quality and ultrasonic intensity were inversely correlated. Specifically, higher power intensity (18.35 W/cm2) and longer irradiation time (15-25 min) impaired the unsaturated fatty acids (UFAs) and phytochemical compositions of the extracted oil. The maximum oil extractability obtained by PLE and UAE (12.23 W/cm2 and 15 min) were 16.77 mg/g rice bran and 16.59 mg/g rice bran, respectively, and higher than the SE process (14.96 mg/g rice bran). No significant differences were shown among PLE and UAE (12.23 W/cm2 and 15 min) oils for the physiochemical and phytochemical properties. Similar to the PLE and SE oils, oleic acid was the dominant fatty acid in the UAEs oils, followed by linolenic and palmitic acids. Scanning electron microscopy (SEM) results showed that the UAE process effectively damaged the cell walls of rice bran, resulting in improved oil yield. Thus, UAE is a promising method for extracting oil from rice bran.

Effect of ultrasound assisted extraction of dietary fiber from pineapple peel and its application with anthocyanin rich black rice

The present study was focused primarily on the optimized extraction of dietary fiber (DF) from pineapple peel (PP) waste using alkaline and combined alkaline ultrasound methods and it was used with antioxidant rich black rice to prepare cookies with tailored physicochemical properties. The extraction of alkaline ultrasound extracted DF (AUEDF) was optimized using response surface methodology (RSM) conducted with central composite design (CCD). The optimum processing conditions for the AUEDF extraction method was solvent: solute (26.15 ml/g), ultrasound amplitude (34.32%) and sonication time (29.91 min), which gave the highest yield of DF (71.88%). Further, AUEDF yielded higher total DF content with well aligned and uniform fibrous structure, better thermal stability, crystallinity, water holding capacity, and oil holding capacity as compared to alkaline extracted dietary fiber (AEDF). The cookies were prepared by substituting wheat flour with extracted DF and black rice powder in flour formulation. The characteristics properties of the cookies in terms of texture, color, and sensory attributes were evaluated. The hardness and lightness of cookies were found to decrease with an increased concentration of black rice powder. Fuzzy logic was used for sensory evaluation, in which the cookie containing 30% black rice powder was found as the best sample. The quality attributes of cookies such as taste, and texture can be modified by the adopted strategy, which, are considered as important attributes for consumer acceptance followed by appearance and flavor. The results of the present investigation evinced that DF of pineapple waste utilization can be an excellent source for preparation of cookies with black rice. Novelty impact statement Dietary fibre (DF) from “Kew” variety pineapple peel was extracted via alkaline-ultrasound and alkaline extraction methods and comparison revealed that the DF extracted from the former evinced uniform fibrous structure, better thermal stability, crystallinity, and other functional properties over the latter extraction method. Cookies were developed using DF and antioxidant-rich black rice in the wheat formulation and the texture (hardness) and color of cookies decreased with increased black rice powder contents. Fuzzy logic was used to evaluate the preferred sensory properties of cookies and fortified cookie containing 30% black rice and 6% DF was selected as the best sample.

Effect of ultrasound assisted extraction’s condition on degumming process and investigation of quality parameters soybean oil

Effect of ultrasound assisted extraction’s condition on degumming process and investigation of quality parameters soybean oil

Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems

Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems

Effect of ultrasound-assisted extraction on efficiency, antioxidant activity, and physicochemical properties of sea buckthorn (Hippophae salicipholia) seed oil

Effects of ultrasound-assisted extraction (UAE) conditions viz., treatment time, temperature, solvent to sample ratio, and ultrasound power on antioxidant activity, stability, and extraction efficiency of oil from sea buckthorn (Hippophae salicipholia) seed were studied. The treatment time, temperature, and power showed a significant effect (p < 0.05) on the extraction yield and quality of sea buckthorn seed oil (SBSO). The UAE process could achieve a maximum oil recovery of 6.87 g. hg−1and was significantly higher than that by the solvent extraction technique. The optimum values of UAE conditions attained were at 50 °C for 8.28 min at 552 W ultrasound power with a solvent to sample ratio 10:1 (mL: g). The SBSO samples revealed high carotenoid content (237.04 ± 3.86 mg per 100 g β-carotene equivalent), potent free radical scavenging ability (1.42 ± 0.01 IC50 μg per mL), and oxidative stability (totox value = 8.04 ± 0.02) upon the UAE treatment. GC-MS profiling of the oil sample extracted at optimum UAE conditions exhibited better retention of fatty acids.

Optimization of ultrasound assisted extraction of abalone viscera protein and its effect on the iron-chelating activity

This study aims to investigate effects of ultrasound assisted extraction on the abalone viscera protein extraction rate and iron-chelating activity of peptides. The optimal conditions for ultrasound assisted extraction by response surface methodology was at sodium hydroxide concentration 14 g/kg, ultrasonic power 428 W and extraction time 52 min. Under the optimal conditions, protein extraction rate was 64.89%, compared with alkaline extraction of 55.67%. The iron-chelating activity of peptides affected by ultrasound technology was further evaluated by iron-chelating rate, FTIR spectroscopy and LC-HRMS/MS. Alcalase was the suitable enzyme for the preparation of iron-chelating peptides from two abalone viscera proteins, showing no significant difference between their iron-chelating rate of 16.24% (ultrasound assisted extraction) and 16.60% (alkaline extraction). Iron binding sites from the two hydrolysates include amino and carboxylate terminal groups and peptide bond of the peptide backbone as well as amino, imine and carboxylate from side chain groups. Moreover, 24 iron-chelating peptides were identified from hydrolysate (alcalase, ultrasound assisted extraction), which were different from the 27 iron-chelating peptides from hydrolysate (alcalase, alkaline extraction). This study suggests the application of ultrasound technology in the generation of abalone viscera-derived iron-chelating peptides which have the ability to combat iron deficiency.

Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels

Samples of tree hybrid mandarins (‘Clemenvilla’, ‘Ortanique’ and ‘Nadorcott’) were employed to determine the physicochemical properties (increase of conductivity, brix° and pH), bioactive compounds (total phenolic, flavonoid, ascorbic acid and carotenoids content) and antioxidant capacity (DPPH and TEAC) of peels. Mandarin peel extracts were prepared employing ultrasound assisted extraction (400 W, 80% v/v duty cycle, 40 °C). The results were compared to the values of control extraction method. Aqueous ethanol solution (50%, v/v) was used as solvent in solid-liquid ratio of 1:10 (w/v). A 5, 15 and 30 min were applied in both methods to stablish the most effective extraction time. The increase of conductivity enhances with the extraction during 30 min. No significant differences were observed in °Brix values; in case of pH, these differences were observed according to the varieties analyzed. The total phenolics, flavonoids, carotenoids and ascorbic acid content enhance as the extraction time increased until 30 min with significant differences according to the mandarin variety. ‘Clemenvilla’ peels treated by 30 min had the highest amounts of total flavonoids (76.7 mg CE/100g) and ascorbic acid content (136 mg AA/100g). ‘Ortanique’ and ‘Nadorcott’ peels had the highest values of total phenolic content (1230 GAE/100g) and total carotenoids (8173 μg β-carotene/100g), respectively. Antioxidant capacity values were stronger influenced by flavonoids and ascorbic acid content in both assays applied (DPPH and TEAC). Results indicated that ‘Clemenvilla’ and ‘Ortanique’ peel extracts by USN were the samples with highest values by DPPH and TEAC assays respectively (average of 12.2 and 25.7 mmol TE/100g, respectively).

Chemical composition of dried Stevia rebaudiana Bertoni leaves and effect of ultrasound-assisted extraction on total steviosides content in extract

Summary Introduction: Steviol stevioside, which has been used in the production of food products as a low-calorie sweeten, is one of the main glycoside groups in the leaves of the Stevia plants. It is useful for human health. Objective: The main objection of the present study was to find out some major chemical compositions of the dried Stevia rebaudiana Bertoni leaves and an effective, affordable, and environmentally friendly method to reach the high extraction yield of total steviosides from them. Therefore, a novel extraction, ultrasound-assisted extraction (UAE), was carried out to extract total steviosides from dried leaves of S. rebaudiana plant with ethanol of 70% (v/v) as a solvent. Methods: Some major chemical compositions of the dried S. rebaudiana leaves were analyzed according to the AOAC (Association of Official Analytical Chemists) and total steviosides content (TSC) was measured by anthrone-sulphuric acid colorimetric assay with main influencing factors including material/solvent ratio, extraction temperature, and extraction time. Results: The results referred that some chemical compounds such as protein, lipid, fibre, sugar, etc. existed in this material. The best extraction conditions were the sample/solvent ratio of 1:100 (g/ml), extraction temperature of 75oC, and extraction time of 30 min. Conclusion: The highest amount of total steviosides content of 8.894 % was obtained at the optimal extraction condition. Consequently, these results demonstrated that the parameters of UAE were applied successfully for producing total glycosides.

Effects of ultrasound-assisted extraction (UAE), high voltage electric field (HVEF), high pressure processing (HPP), and combined methods (HVEF+UAE and HPP+UAE) on Gac leaves extraction

Emerging processing technologies and their combinations might be promising approaches to overcome the limitations of the conventional extraction method (CEM). In this study, ultrasonic-assisted extraction (UAE, 150 W, 20 min), high voltage electric field (HVEF, 4000 kV m−1 min), and high-pressure processing (HPP, 300 MPa, 3 min) were used in comparison with the CEM to extract Gac leaves (Momordica cochinchinensis Spreng). Besides, two innovative combined methods, i.e., HVU (HVEF+UAE) and HPU (HPP+UAE), were proposed and investigated. Total phenolic content (TPC), total flavonoid content (TFC), total chlorophyll content (TCC), SOD-like capacity, and carbohydrate-hydrolyzing enzyme inhibition of the extracts were measured. Also, polyphenolic compounds were identified by HPLC and the most contributors in the dataset were assessed by principal component analysis (PCA). Gac leaves extract was found to be a source of valuable bioactive compounds with antioxidant activity and hypoglycemic effects that can help with postprandial hyperglycemia management. Vanillic acid and myricetin had the most contributions to α-glucosidase and α-amylase inhibition ability. Combined emerging technologies (HVU and HPU) were superior to other methods due to the highest values of TPC (5200 mg GAE/100 g DW), TFC (620 mg QE/100 g DW), SOD-like activity (12,100 U/g DW), and inhibitory effects of α-glucosidase (38%, IC50 value of 20.5 mg/mL) and α-amylase (42%, IC50 value of 16.5 mg/mL).

Food grade method of protein extraction of an under explored plant-based protein: Brief study on seaweed protein

This study investigates the effect of ultrasound assisted extraction of protein from three seaweeds Kappaphycus alvarezii, Gracilaria salicornia, Sargassum wighti. Initially proximate analysis of all three seaweeds were performed. Later, food grade method of protein extraction was adopted and the protein recovery of these seaweeds, enhancement in protein yield using ultrasound treatment and untreated sample was observed. The protein recovery found in Sargassum wightii was found to be higher than Gracilaria salicornia. Ultrasound treated sample in Sargassum wightii showed 159.3% recovery compared to 125.51% recovery in untreated sample. Whereas, the protein recovery in Gracilaria salicornia for treated sample showed 82.74% compared to 73.23% recovery in untreated sample. The study on protein recovery using ultra sound treatment at different stages of extraction was also observed. This study reports that chemical method of extraction assisted with ultrasound improves the yield, as cavitation effect helps in complete disintegration of biogolical matrix of seaweeds thereby increasing the release of protein molecules, as the tough seaweed matrix acts as a major hindrance for protein extraction from seaweeds.

Effects of ultrasound-assisted extraction on the structural, functional and antioxidant properties of Dolichos lablab L. Protein

In this study, the effects of ultrasound-assisted alkali extraction (UAE) on the yield, structural, functional and antioxidant properties of dolichos lablab L. protein (DLP) were investigated. Based on Plackett-Burman design (PBD), the parameters of UAE were screened and then optimized by response surface methodology (RSM). The results showed that, under optimum conditions (ultrasound time of 30 min, pH of 10, and liquid to solid ratio of 60 mL/g), the DLP extraction rate of UAE (69.98 %) was significantly higher than that of traditional alkali extraction (TAE) method (40.95 %). Besides, compared with TAE, UAE significantly altered the protein secondary structure, enhanced the thermal stability and increased the foaming ability and oil holding capacity of DLP by 40 %. Moreover, the DLP extracted by UAE showed higher antioxidant activities. These findings revealed that ultrasound-assisted extraction not only increased the yield of DLP, but also enhanced its functional properties and antioxidant activities, which is probably related to the changes of DLP structure. All these suggest that ultrasound can be applied to augment the functional properties of DLP and make them more suitable for industrial needs.

Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel

The objectives of this study focused on optimizing extraction conditions (i.e. type of solvent (methanol, ethanol, and water) and their concentration, temperature, time, and the effect of ultrasound-assisted extraction (UAE)) for extracting phenolic compounds of rambutan fruit peel. Furthermore, a procedure to prepare crude phenolic powder from rambutan peel was suggested. Total phenolic content and antioxidant properties of rambutan peel extracts were examined using spectrophotometric methods. Solid phase extraction and high-performance liquid chromatography were used for identifying phenolic compositions in rambutan peel extracts. Methanol 80% had significant effects to obtain higher extraction yields of phenolic compounds. UAE significantly affected the yield of phenolics of rambutan peel with an increase in phenolic content of 15% compared to methanolic extraction (without ultrasound application). Phenolic compounds such as geraniin, corilagin, rutin, ellagic acid, and quercetin were predominant in rambutan peel extracts. An extraction procedure was summed up to obtain 55−64 g of lyophilized powder from 1 kg of fresh rambutan peel. The total phenolic content in this crude phenolic powder was 250−300 mg GAE/g. Its antioxidant activity (at 100 μg GAE/mL) was much higher than those of tert-butylhydroquinone, l-ascorbic acid, α-tocopherol, and ethylenediaminetetraacetic acid (at 100 μg/mL).

Effects of ultrasound-assisted extraction on antioxidant activity and bidirectional immunomodulatory activity of Flammulina velutipes polysaccharide

In order to investigate the impacts of ultrasound-assisted extraction (UAE) on Flammulina velutipes polysaccharides (FVPs), the differences between FVPs extracted by ultrasound-assisted extraction (FVPU) and FVPs extracted by hot water extraction (FVPH) were compared in terms of yield, primary compositions, surface microstructure, helix-coil transition structure, molecular weight distribution, antioxidant activity, and bidirectional immunomodulatory activity. Results indicated that UAE changed the above properties of FVPs. Compared with FVPH, higher yield, protein content, and uronic acid content but lower polysaccharide and polyphenol contents were observed in FVPU. UAE changed the surface microstructure, destroyed the triple helix structure, and increased the proportion of low molecular weight polysaccharide components of FVPU. Compared with FVPH, FVPU showed a stronger reducing power and scavenging activities on DPPH radical, hydroxyl radical, and superoxide anion radical. FVPU was a better inhibitor of inflammation compared with FVPH. However, FVPH had a better immunity enhancing effect compared with FVPU. These results were attributed to the cavitation effect of ultrasonic waves on the structure of polysaccharides during the extraction process of UAE. These findings suggested that UAE was an efficient and environmentally friendly method to produce new polysaccharides from F. velutipes for the development of functional foods or nutraceuticals.