Effect Of Ultrasound Treatment Research Articles

Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties

In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.

Optimization of bioactive components of ultrasound treated white grape juice

Grapes are among the most commonly produced fruits worldwide, thanks to their ease of cultivation in terms of climate and soil requirements. Owing to their abundant vitamins, bioactive compounds and minerals incorporating them into one’s diet is advised for promoting human health. The bioactive components of ultrasound-treated white grape juice were optimised by response surface methodology (RSM). In addition, untreated white grape juice (C-WGJ), ultrasound treated white grape juice (U-WGJ) and thermally pasteurized white grape juice (P-WGJ) samples were compared for total phenolics compound (mg GAE/L), total flavonoids (mg CE/L) and DPPH (% Inhibition) parameters. The scientific investigation employed RSM, a widely favored approach. During the study, ultrasound process parameters such as amplitude (40, 50, 60, 70 and 80%) and duration (2, 4, 6, 8 and 10 minutes) were manipulated. The responses to the process application were assessed through analyses of total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-Diphenyl-2-Picryl Hydrazyl). The model achieved commendably high R2 values following optimization through RSM. One-way ANOVA for DPPH value, TFC and TPC of samples, both amplitude and duration exhibited statistically significant effects (p<0.001). The effectiveness of ultrasound treatment in increasing bioactive components in untreated white grape juice is higher than thermal pasteurization treatment. Through the optimization process, the best bioactive values for white grape juice were achieved, measuring 42.3 mg CE/L for TFC, 55.5% inhibition for DPPH and 440.3 mg GAE/L for TPC. Ultrasound applied to white grape juice proved to be more effective in preserving and enhancing bioactive compounds than thermal pasteurization. Consequently, the findings suggest the need for further investigations to assess the impacts of both thermal pasteurization and ultrasound technology on additional quality parameters of white grape juice.

Use of ultrasound to increase the catalytic activity of α-L-rhamnosidase

α-L-rhamnosidase (Rha) is ubiquitous in nature and has high feasibility in the food and biotechnology industries. A green and environmentally friendly method was used to improve the activity of Rha. Here, we show that the effects of ultrasound treatment on the Rha. Ultrasonic treatment at 80 W for 10 min yielded the highest enzyme activity. Treatment increased enzyme activity by 26.3% and half-life by 124 min. Further, treatment increased the catalytic efficiency of Rha and increased the substrate conversion rate by 33.88%. These results demonstrate that ultrasound increases the catalytic activity and stability of Rha. Thus, ultrasonic treatment of Rha is cost-effective on the industrial scale.

Interaction and complex formation of sonicated soluble lentil protein and Tremella fuciformis polysaccharide

Proteins’ physicochemical and structural properties critically affect their interactions with polysaccharides. The effect of ultrasound treatment (0–40 min) on the physicochemical properties of soluble lentil proteins (LPs) was investigated. The interaction between LPs (ultrasound-treated for different times, U0-LP, U5-LP, and U40-LP) and Tremella fuciformis polysaccharides (TPS) under different pHs, biopolymer mixing ratios, and total biopolymer concentrations was studied. With the sonication duration increasing, decreased intrinsic fluorescence, higher zeta potential values, and increased hydrophilicity were observed for the sonicated LP samples. The molecule weight of LPs remained unchanged, and their secondary structure changes were independent of the sonication duration. The soluble LPs:TPS complexes and insoluble complex coacervates formed at pH 6.5 (pHc) and pH 6.0 (pHɸ1), respectively, regardless of the mixing ratio and the LP type. The maximum formation of insoluble LPs:TPS complex coacervates (pHopt) occurred at the biopolymer mixing ratio of 4:1 at pH 3.0, 2:1 at pH 3.0, and 2:1 at pH 3.5 for the U0-LP:TPS, U5-LP:TPS, and U40-LP:TPS systems, respectively. The pHɸ1 and pHopt of all the three LPs:TPS systems shifted to higher pH values as the total biopolymer concentration increased. With the greatest dynamic quenching constants (Ksv) and binding site (n) values, U40-LP exhibited the strongest binding affinity with TPS. This was consistent with the highest viscosity of their mixture solution under pHs greater than pHopt. The overall results suggest that ultrasound-treated proteins showed a stronger electrostatic interaction with TPS compared to untreated proteins.

Effect of ultrasound treatment on the performance and segregation of Al–Cu alloy with different Cd contents

By applying ultrasonic treatment to ZL205A aluminum alloy melt containing different Cd contents and then using a tensile test, a scanning electron microscope experiment, and a metallographic experiment, the influence of ultrasonic treatment to ZL205A aluminum alloy melt on the properties of aluminum–copper alloy with different Cd contents in the liquid phase high-temperature region was studied. The effect of ultrasonic treatment on the solidification structure of ZL205A aluminum alloy was investigated. The results showed that there was no significant difference in the form of Cd and the solid solution rate of the aluminum alloy with different Cd contents in ultrasonic-assisted casting. However, the effect of ultrasonic waves on the high-temperature liquid phase of the melt of ZL205A aluminum alloy can effectively reduce the porosity defects in the solidification structure of the casting, refine the solidification structure, and make the structure more uniform. The ultrasonic cavitation effect can promote the formation and uniform distribution of Al–3Ti and improve the nucleation rate, and the effect can continue after heat treatment. This can solve the problem that increasing Cd content in ZL205A greatly reduces the toughness of castings while increasing the strength. The sample with a Cd content of 0.20% and with ultrasonic treatment has the highest strength, the average tensile strength is 475.5 MPa, and the yield strength is 381.75 MPa. However, compared with the conventional casting samples with the same Cd content, the decrease in elongation was significantly reduced.

Ultrasound Pretreatment for Enhancing Fine and Ultrafine Flake Graphite Flotation Beneficiation.

With the severe depletion of coarse flake graphite (a critical raw material) resources, developing and utilizing fine and ultrafine graphite resources have recently attracted attention. Froth flotation is a widely used technique for the initial enrichment of graphite; however, the flotation selectivity decreases significantly along with particle size reduction. Ultrasound pretreatment would be a promising method to improve the flotation of fine particles. As an innovative approach to understand better the flotation response of different flake graphite sizes, this study conducted a comparative analysis based on flotation concentrate yield and ash as well as ash removal rate between the flake graphite with various particle sizes after ultrasound pretreatment. Particle size, X-ray powder diffraction, and scanning electron microscopy and energy dispersive X-ray spectroscopy analyses were used to investigate the effect of ultrasound treatment on mineralogical properties of the flake graphite with varied particle sizes. Process outcomes indicated that the flotation performance of fine flake graphite (mean chord length: 62.63 μm) was significantly enhanced after ultrasound pretreatment. However, flotation of the ultrafine flake graphite (mean chord length: 24.97 μm) after ultrasound treatment was limited due to the difficulty of generating sufficient fragmentation and dissociation by microjets and shock waves formed by the cavitation effect. Compared with conventional flotation, the concentrate yield of ultrasound flotation increased from 88.95 to 94.98%, ash content decreased from 5.72 to 4.87%, and ash removal rate enhanced from 36.94 to 42.61%. Particle size and mineral property analyses confirmed that further crushing and dissociation of the larger flake graphite after ultrasound pretreatment would be the main factors contributing to improved flotation performance. Additionally, the formation of air flocs in the coarse flake graphite during the ultrasound pretreatment process facilitated the flotation recovery of the crushed graphite particles.

The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound.

The limited physicochemical properties (such as low foaming and emulsifying capacity) of mung bean protein hydrolysate restrict its application in the food industry. Ultrasound treatment could change the structures of protein hydrolysate to accordingly affect its physicochemical properties. The aim of this study was to investigate the effects of ultrasound treatment on the structural and physicochemical properties of mung bean protein hydrolysate of protamex (MBHP). The structural characteristics of MBHP were evaluated using tricine sodium dodecylsulfate-polyacrylamide gel electrophoresis, laser scattering, fluorescence spectrometry, etc. Solubility, fat absorption capacity and foaming, emulsifying and thermal properties were determined to characterize the physicochemical properties of MBHP. MBHP and ultrasonicated-MBHPs (UT-MBHPs) all contained five main bands of 25.8, 12.1, 5.6, 4.8 and 3.9 kDa, illustrating that ultrasound did not change the subunits of MBHP. Ultrasound treatment increased the contents of α-helix, β-sheet and random coil and enhanced the intrinsic fluorescence intensity of MBHP, but decreased the content of β-turn, which demonstrated that ultrasound modified the secondary and tertiary structures of MBHP. UT-MBHPs exhibited higher solubility, foaming capacity and emulsifying properties than MBHP, among which MBHP-330 W had the highest solubility (97.32%), foaming capacity (200%), emulsification activity index (306.96 m2 g-1 ) and emulsion stability index (94.80%) at pH 9.0. Ultrasound treatment enhanced the physicochemical properties of MBHP, which could broaden its application as a vital ingredient in the food industry. © 2023 Society of Chemical Industry.

Effect of ultrasound treatment on the composition and emulsifying properties of quinoa okara

SummaryHigh‐intensity ultrasound (HIUS) treatment is a physical method utilised to modify and improve some technologically important compounds (such as protein, fibres) that serves as an environment‐friendly process. In this regard, the effect of HIUS on the composition and emulsifying properties of quinoa okara fractions was analysed. Dispersions (1:10) of ground quinoa grains alkalinised to pH 9.0 were treated by high‐intensity ultrasound. Quinoa okara and sonicated quinoa okara (SQOK) exhibited a similar extraction yield (60%), although SQOK showed a three‐fold increase in protein content. Scanning electron microscopy showed that HIUS reduced the particle size of okara molecular structures. Analysis of O/W emulsions formulated with the okara samples demonstrated that the SQOK had a smaller droplet size and increased the stability of the system against the destabilisation processes of creaming and coalescence. The quinoa okara optimised with the application of the clean ultrasound technology allows adding value to a by‐product with potential applications as a food emulsifier. Quinoa okara could be used as an innovative additive for application in the emerging plant‐based food market.

Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations

The effects of ultrasound (500 W) on the interaction of porcine myofibrillar protein (MP) with furan flavor compounds at different salt concentrations (0.6 %, 1.2 % and 2.4 %) were investigated. With the increase of salt concentration, the particle size of MP decreased, and the surface hydrophobicity and active sulfhydryl content increased due to the unfolding and depolymerization of MP. At the same time, ultrasound promoted the exposure of hydrophobic binding sites and hydrogen bonding sites of MP in different salt concentration systems, thus improving the binding ability of MP with furan compounds by 2 % to 22 %, among which MP had the strongest binding capacity of 2-pentylfuran. In conclusion, ultrasound could effectively promote the unfolding of the secondary structure of MP, which was beneficial to the combination of MP and furan flavor compounds under different salt concentrations.

Effect of ultrasound treatment in fresh apple juices from different cultivars

The sonication process is based on the cavitation phenomenon, which allows the extraction of target compounds, homogenization of solutions, and breakdown of plant cells. Thus, this paper aimed to assess the effect of ultrasound treatment in fresh apple juice to control the enzymatic browning effect. Three different apple varieties, Gala, Fuji and Argentina, were used to extract the juices, and were then subjected to ultrasound treatment for 0, 5, 15, and 30 minutes. Total soluble solids, citric acid content, pH, phenolic compound concentration, and color aspects were evaluated. Argentina apple variety had higher total soluble solids and pH values, with no visual differences between treatments. In contrast, ultrasound treatment of the fuji apple had a statistical difference to the control sample, regarding citric acid content. The analysis of the L* parameter, representing luminosity, showed slight variations ranging from 24.78 to 28.27 in all samples, with no significant differences observed among different treatment durations. Furthermore, the a* parameter showed a significant difference only for the Gala apple in the 0 and 5 min treatment. The b* and Chroma value was higher in Argentina variety (5.78 to 7.05 and 6.08 to 7.42, respectively) than in Fuji and Gala. On the other hand, a statistical difference was observed in the °HUE in Gala variety, faced to Fuji and Argentina. The content of phenolic compounds in the apples’ varieties remained unaltered by ultrasound treatment, with values ranging from 52.47 to 116.23 mg of gallic acid equivalent L-1. These unexpected results indicated no significant variations between the sonification durations in the evaluated parameters. Thus, it is suggested that a new ultrasound procedure utilizing a probe and/or temperature control may be more effective in diminishing the enzymatic browning effect.

Extraction of Polysaccharides from Root of Pseudostellaria heterophylla (Miq.) Pax. and the Effects of Ultrasound Treatment on Its Properties and Antioxidant and Immune Activities.

The hydrophilic polysaccharides (PS) were isolated and purified from the tuberous roots of Pseudostellaria heterophylla. The extraction process of PS from Pesudostellariae radix was optimized by single-factor experiments and orthogonal design. The extract was purified by DEAE cellulose column to obtain the pure polysaccharide PHP. Then PHP was treated with different intensities of sonication to study the effect of sonication on PHP's characteristics and its biological activity in vitro and in vivo. The results of this study revealed that ultrasound treatment did not significantly change the properties of PHP. Further, with the increase of ultrasound intensity, PHP enhanced the proliferation and phagocytosis of macrophage RAW264.7. Meanwhile, it could also significantly improve the body's antioxidant activity and immune function. The results of this study demonstrated that PHP has the potential as a food additive with enhanced antioxidant and immune functions, and its biological activities could be enhanced by sonication.

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

This work aimed to investigate the combined effect of ultrasound (US) treatment and κ-carrageenan (KC) addition on the gelling properties and rheological behaviors of myofibrillar protein (MP). Without US treatment, the KC incorporation promoted the gel strength and water-holding capacity (WHC) of MP gels. These properties were further improved by 20 min US treatment with gel strength of 98.61 g and WHC of 79.87 %, which was mainly attributed to changes associated with hydrophobic interactions and disulfide bonds and the transformation from α-helix to β-sheet in MP gels. In addition, US treatment for 20 min effectively resulted in a more homogeneous polymer distribution of the MP-KC mixed system, leading to lower particle size and the largest G′ and G″ values of the MP-KC mixed gels. However, longer US treatment times (30, 40 and 50 min) rendered lower gel strength, WHC, storage modulus and loss modulus of MP-KC mixed gels, which was mainly due to the formation of loose and disordered gel structures. Our present results indicated that the application of US to MP for an intermediate treatment time (20 min) combined with KC provides a potential and novel strategy to promote the gel qualities of heat-induced MP gels.

Structural and molecular characterization of collagen-type I extracted from lamb feet.

This study aimed to extract collagen-I from lamb feet (LF) and examine the effects of ultrasound treatment on the structural and molecular characteristics of the collagen. Compared to ultrasonic bath treatment and conventional extraction methods, ultrasonic probe (USP) treatment significantly increased the collagen content of the extract (p<0.05). The electrophoretic profiles confirmed the presence of α- and β-chains, indicating it as type I. Furthermore, X-ray diffraction, Fourier-transform infrared spectroscopy, and circular dichroism spectra analyses revealed that the extraction method did not adversely affect the triple helix structure of the collagen. Moreover, the fibrillar structure of the collagen samples was verified through scanning electron microscopy analyses. Notably, the LF collagen exhibited a high thermal denaturation temperature owing to its elevated imino acid content. The collagen samples exhibited high solubility in acidic pH but low solubility in high salt concentrations. The present findings signified that sonication with USP can effectively enhance the yield of collagen from LF without compromising its quality. PRACTICAL APPLICATION: This study showed that ultrasonication enhanced the collagen concentration without disturbing the integrity of lamb feet collagen. We expect that lamb feet collagen can be used for industrial processes and consumer products thanks to unique product properties.

Ascorbic acid encapsulation by complex coacervation of kappa carrageenan and calcium caseinate pretreated by high‐power ultrasound

AbstractEncapsulation by coacervation has received interest in the last few years because of its low cost. Ultrasound (US) processing has proven to be an adequate technology for protein denaturation, increasing coacervation yield. There is a lack of information regarding its effects on encapsulation yield. The aim of this work was to evaluate the effect of US treatments on calcium caseinate (CaCN)–kappa carrageenan (KC) coacervates and the improvements in encapsulation efficiency (EE) of ascorbic acid (AA). US‐treatments (50% and 100% amplitude, 2 and 4 min) were applied to a 2% CaCN solution. Caseinate solution was mixed with a soy oil–AA (25%) W/O emulsion to form a second emulsion W/O/W. Finally, the second emulsion was employed for complex coacervation with KC (2% solution). The results showed a 10% increase in EE in the US‐treatments, with better stability and release profiles compared to the control. Sonication proved to be effective for coacervation improvement.Practical ApplicationsUltrasound pretreatment of calcium caseinate for coacervation along with kappa carrageenan showed an increase in the coacervation yield. This result was mainly attributed to the structural protein modification obtained after ultrasound (US) treatment. These coacervates can be employed to encapsulate bioactive compounds, such as ascorbic acid (AA), which is one of the most labile vitamins. In this sense, the US application leads to increases in encapsulation efficiency (around 10%) with a better stability and release profile than the capsules without treatment. These results create an opportunity to encapsulate AA and use the capsules in systems with a wide range of pH, increasing the chances of having functional products on the market.

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

This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180–360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/BSP and found that 360–540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.

Ultrasound treatment of herbal extraction residue to enhance enzymatic saccharification

The utilization of herbal extraction residues (HERs) for production of valuable products has gained significant momentum in recent years. In this study, Lianhua Qingwen residue (LQR) was selected as a representative HER for enzymatic saccharification. By subjecting starch-containing raw unpretreated LQR to direct hydrolysis using a combination of cellulolytic and amylolytic enzyme, a glucan conversion of around 60 % was achieved within 48 h. To further enhance the hydrolysis rate and yield, ultrasound treatment of LQR samples was conducted. Investigation into the effect of ultrasound treatment on subsequent enzymatic saccharification revealed a noteworthy acceleration in the saccharification rate of LQR, exceeding 20 % within 10 h of hydrolysis time. Notably, this enhancement was achieved even when the substrate concentration was high at 10 % under optimized conditions of 5 min of sonication at a power intensity of 1.20 kW/cm2 and a temperature of 50 °C. The improvement in efficiency can be attributed to the disruptive effect of ultrasound treatment on the structure of LQR, leading to a reduction in particle size. Consequently, the LQR particles exhibited better contact with the enzyme, promoting a more efficient saccharification process. These findings suggest that ultrasound technology holds considerable potential for enhancing the enzymatic saccharification of HERs.

Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches

The present research investigated to study the effect of ultrasound treatment on isolated pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and SS for 10, 15, and 20 min. Ultrasonically modified pearl millet and sorghum starches evaluated for their techno-functionality, pasting profile, morphology, in vitro starch digestibility, XRD, and molecular interactions. Ultrasound treatment increased water and oil absorption capacity, swelling power, and solubility with treatment time. For ultrasonicated PMS and SS, a significant increase (p < 0.05) in paste clarity (PC) (70.05 % and 67.23 %), freeze-thawing stability (FTS), gel consistency (GC) (25.05 mm and 32.95 mm), and in vitro starch digestibility were observed (57.70 g/100 g and 50.29 g/100 g), whereas no significant changes were recorded for the color values after the ultrasound treatment. Variations in pasting property were also observed in ultrasonicated starches with treatment duration. SEM images confirmed ultrasonication mainly forms pores and indentations on starch granule surface. FTIR spectra and X-ray diffractogram for ultrasonicated starches revealed a slight decrease in the peak intensity and A-type X-ray pattern with lower relative crystallinity (RC) than the native starches. G′ > G″ value, indicating the elastic behavior and lower tan δ value, depicting viscous behavior and high gel strength.

Ultrasound Treatment Improves Fruit Quality of Postharvest Blood Oranges (Citrus sinensis L. Osbeck): Anthocyanin Enrichment and Its Biosynthesis.

This study was to investigate the effects of different nonthermal treatments on quality attributes, anthocyanin profiles, and gene expressions related to anthocyanin biosynthesis during low-temperature storage, including pulsed light (PL), magnetic energy (ME), and ultrasound (US). Among these treatments, 1 min US treatment was the most effective method for improving fruit quality and increasing total anthocyanin contents (by 29.89 ± 3.32%) as well as individual anthocyanins during low-temperature storage of 28 days. This treatment resulted in high color intensity, intact cellular architectures, and positive sensory evaluation. In contrast, PL and ME treatments displayed negative effects on quality improvement, leading to the destruction of cell architectures and inhibiting anthocyanin levels. Furthermore, qPCR analysis revealed that the structural genes (C4H, CHS1, CHS2, CHI, F3H, ANS, and GST) related to anthocyanin biosynthesis and transport were the target genes and upregulated in response to the cavitation effect of US treatment.

Modification of sunnhemp (Crotalaria juncea) protein isolate by high intensity ultrasound: Impact on the molecular structure, amino acid composition and nutritional profiling

In the present study, sunnhemp protein isolate (SHPI) was prepared by alkaline extraction followed by acid precipitation method. The prepared sunnhemp protein isolate was subjected to high-intensity ultrasound treatment at 40 and 50% ultrasound amplitude for 10, 20, and 30 min. The effect of ultrasound treatment on molecular flexibility, available lysine content, antioxidant properties, and molecular weight distribution was investigated. The antioxidant activity of ultrasound treated SHPIs was found to be higher than the untreated sample. The optimum ultrasound treatment condition (50% amplitude and 20 min) had the highest molecular flexibility and antioxidant properties among all the sunnhemp protein isolates. The available lysine content of all SHPI samples decreased after ultrasound treatment. SDS-PAGE results demonstrated that there was no change in the electrophoresis patterns of ultrasound treated SHPI samples over the untreated sample, thus indicating the primary structure of the sunnhemp protein isolate was intact. Hydrophobic amino acid content was improved after ultrasound treatment in US5 (50% amplitude for 20 min) sample, thereby resulting in increase in total amino acid content than SHPI without ultrasound treatment. Biological value and essential amino acid index were also improved due to ultrasound treatment in US5 sample. Leucine and isoleucine were the first and second limiting amino acids found in SHPI according to FAO/WHO scoring patterns. Overall, it can be concluded that ultrasound treated SHPI can be a valuable source of plant-based protein with desirable nutritional characteristics at a low cost. The current findings speculated that high-intensity ultrasound treatment can be a valuable technique for the modification of sunnhemp protein isolate with its promising utilization in food supplements.

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.)

This study analyzed the effect of ultrasound treatment (up to 9 min, 20 kHz, 130 W) on the volatile compounds, total polyphenols, total flavonoids, and isoflavones (daidzein, genistein, daidzin, genistin, and glycitin) in soymilk processed with microwave-roasted (700 W for 270 s) black soybean (Glycine max (L.) Merr.). 1-Hexanol and 1-octen-3-ol, unpleasant soybean flavors, were found to decrease by up to 96.13% and 93.04%, respectively, in ultrasound-treated soymilk compared to the control. 2,3-Diethyl-5-methylpyrazine, a baked flavor, which exhibited the highest odor impact ratio in soymilk processed with microwave-roasted soybean, increased significantly during ultrasound treatment (p < 0.05). The content of total isoflavones, polyphenols, and flavonoids increased (p < 0.05) with the increase in ultrasound treatment time. Spearman's correlation analysis showed that browning was positively correlated (p < 0.01) with total phenols, total furans, total pyrazines, total polyphenols, and total isoflavones. This study discusses the applicability of microwave-roasted soybeans for improving the volatile profile and bioactive compounds in soymilk and provides information on the effects of ultrasound treatment on the volatile compounds, total polyphenols, flavonoids, and isoflavones in soymilk.