Effect Of Ultrasound Treatment Research Articles

Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish

This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3-ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as γ-Glu-Met, γ-Glu-Ala, and Asn-pro. In the ultrasound treatment group, L-isoleucine and L-methionine, which may be used as flavor precursors, were significantly down-regulated, while carbohydrates and its metabolites were up-regulated. Amino acid, carbohydrate, and FA (fatty acyls) metabolism products in salted fish were enriched by ultrasound treatment, and those products might ultimately be related to the taste and flavor of salted fish.

Effects of ultrasound on the oxidation and structures of the myofibrillar protein in the presence or absence of soybean oil.

Ultrasound is widely used as a novel non-thermal processing technique to improve protein properties. In recent decades, applying ultrasound-assisted emulsification (UAE) to produce protein-stabilized emulsion has attracted people's attention. Instead of applying ultrasound to treat a single protein solution, UAE treatment refers to the use of sonication to a mixture of protein and oil. The purpose of this study was to compare the different effects of ultrasound treatment on the properties of the myofibrillar protein (MP) in the presence or absence of soybean oil. A suitable sonication power was selected based on the change in emulsion properties. The 300W sonication power was selected due to its most effectively decreased emulsion droplet size and increased absolute zeta potential. Sonication more significantly increased the protein carbonyl content and disulfide bonds of the MP-soybean oil sample than MP sample. Due to the existence of oil, ultrasound could unfold more protein molecules illustrated by a lower α-helix content and intrinsic fluorescence intensity, and a higher surface hydrophobicity. LC-MS/MS results illustrated that sonication enhanced the myosin heavy chain and actin content at the soybean oil interface as well as accelerated the myosin light chain to separate from myosin in the MP-soybean oil system. In summary, ultrasound treatment could lead to a higher level of protein oxidation and more protein molecule exposure in the MP with the presence of oil system than in the oil-free MP system. This article is protected by copyright. All rights reserved.

Exploring the Potential of Ultrasound Therapy to Reduce Skin Scars: An In Vitro Study Using a Multi-Well Device Based on Printable Piezoelectric Transducers.

Excessive skin scarring affects over 100 million patients worldwide, with effects ranging from cosmetic to systemic problems, and an effective treatment is yet to be found. Ultrasound-based therapies have been used to treat a variety of skin disorders, but the exact mechanisms behind the observed effects are still unclear. The aim of this work was to demonstrate the potential of ultrasound for the treatment of abnormal scarring by developing a multi-well device based on printable piezoelectric material (PiezoPaint™). First, compatibility with cell cultures was evaluated using measurements of heat shock response and cell viability. Second, the multi-well device was used to treat human fibroblasts with ultrasound and quantify their proliferation, focal adhesions, and extracellular matrix (ECM) production. Ultrasound caused a significant reduction in fibroblast growth and ECM deposition without changes in cell viability or adhesion. The data suggest that these effects were mediated by nonthermal mechanisms. Interestingly, the overall results suggest that ultrasound treatment would a be beneficial therapy for scar reduction. In addition, it is expected that this device will be a useful tool for mapping the effects of ultrasound treatment on cultured cells.

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

This study aimed to examine the impact of ultrasound on white finger millet-based probiotic beverages (WFMPB). The process variables such as amplitude and treatment time for ultrasound treatment were obtained using response surface methodology. Ultrasound (US) treatments were applied before and after the inoculation to trigger the culture growth. US-treated WFMPB were evaluated for total phenolic content, flavonoid content, antioxidant activity, reducing sugars, viable cell count, particle size, sugar analysis, and volatile organic compounds after the fermentation process and compared with the control (sterilized). The total phenol content, total flavonoid content, antioxidant activity, and reducing sugar content of US-treated samples were significantly increased. Glucose, fructose, sucrose, galactose, and maltose were observed to be the major sugars in WFMPB. The particle size of US-treated WFMPB was observed to be smaller than those in the non-sonicated WFMPB. Viable counts of US treatment before inoculation (8.56 log CFU/ mL) and after inoculation (8.31 log CFU/ mL) were higher than the control (7.76 log CFU/ mL). Collectively, the present study suggested that millet as a substrate for probiotic beverage production could overcome the concerns regarding high cholesterol content and lactose intolerance of dairy products in developed countries, as well as economic concerns in developing countries. In the future, the proliferation kinetics of probiotics during the fermentation and storage period can be studied. Thus, the fermented millet beverage with L. rhamnosus is a good and healthy probiotic-rich functional food.

The improvement and mechanism of gelation properties of mung bean protein treated by ultrasound

This work aimed to investigate effects of ultrasound treatment on structure and gelation properties of mung bean protein gel (MBPG). Structure properties were evaluated by surface hydrophobicity, free sulfhydryl group, SDS-PAGE, FTIR, intermolecular forces and SEM. And the gelation properties were characterized by rheological properties, textural properties and water holding capacity (WHC). Ultrasound treatment increased surface hydrophobicity and free sulfhydryl group of mung bean protein solution. SDS-PAGE showed that MBPG contained eleven protein bands, with the highest content of 48.8 kDa, and ultrasound treatment did not change the protein profiles of MBPG. Ultrasound treatment decreased α-helix and β-turn of MBPG, while increased β-sheet content. Solubility differences of MBPG in five solvents further demonstrated that ultrasound treatment enhanced hydrophobic interactions and disulfide bonds of MBPG, which were the main forces forming gel. SEM images manifested that ultrasound-treated MBPG had a denser and more uniform network structure than the control, especially at 300 W ultrasound treatment. MBPG treated with 300 W had the largest storage modulus (G′) (3931.7 Pa), hardness (8.38 N), chewiness (5.41 N), springiness (0.918), cohesiveness (0.766) and WHC (79.6%) compared with others. These results indicated that ultrasound treatment could improve gelation properties of MBPG, especially at 300 W.

The Effect of Ultrasound Treatment on Milk's Components

Günümüzde tüketicilerin katkı maddesi ve koruyucu içermeyen, doğal tat ve aromaya sahip, besinsel değeri yüksek gıda ürünlerini tercih etmesi; yenilikçi/ısıl olmayan gıda işleme proseslerinin geliştirilmesini sağlamıştır. Bu kapsamda, sıvı gıdaların işlenmesinde özellikle ultrases ön plana çıkmaktadır. Ultrases insan kulağının duyduğu 16 kHz ile 20 kHz düzeyinden daha yüksek frekansa sahip ses dalgaları tarafından oluşturulan bir enerji türüdür. Yüksek frekanslı ultrases analitik ölçüm tekniği olarak gıdaların çeşitli fizikokimyasal özelliklerin ölçülmesinde kullanılırken, düşük frekanslı ultrases gıdaların fiziksel ve kimyasal özelliklerini değiştirmek amacıyla uygulanmaktadır. Ultrases saf inorganik sistemlere uygulandığında oluşan serbest radikallerin okside olması veya indirgenmesi meydana gelmektedir. Ancak, gıda gibi kompleks bir sisteme ultrases uygulanması kimyasal reaksiyonların çok çeşitli olmasına neden olmaktadır. Nitekim, süt ve süt ürünlerinde 20-25 kHz düzeyinde ultrases uygulaması çeşitli fiziksel değişimler meydana getirirken 2 MHz’ e kadar yüksek frekans ultrases uygulaması güçlü kimyasal reaksiyonlara sebep olmaktadır. Bu derlemenin amacı ultrases uygulamasının süt bileşenleri üzerine etkilerini fikizel ve kimyasal kimyasal değişimler açısından detaylı bir şekilde ortaya konmasıdır.

Effect of ultrasound treatment on interactions of whey protein isolate with rutin

Rutin is a biologically active polyphenol, but its poor water solubility and low bioavailability limit its application to the food industry. We investigated the effect of ultrasound treatment on the properties of rutin (R) and whey protein isolate (WPI) using spectral and physicochemical analysis. The results revealed that there was covalent interaction between whey protein isolate with rutin, and the binding degree of whey isolate protein with rutin increased with ultrasound treatment. Additionally, solubility and surface hydrophobicity of WPI-R complex improved with ultrasonic treatment, and a maximum solubility of 81.9 % at 300 W ultrasonic power. The ultrasound treatment caused the complex to develop a more ordered secondary structure, resulting in a three-dimensional network structure with small and uniform pore sizes. This research could provide a theoretical reference for studying protein–polyphenol interactions and their applications in food delivery systems.

Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage

AbstractThis work focuses on the combined effects of ultrasound treatment (100, 200, and 300 W for 5 min) and equilibrium‐modified atmosphere packaging (EMAP) to enhance the storage stability based on pH, aw, gas compositions in headspace, color changes (L*, a*, b*), organic acids, and texture profile of fresh “Angelino” plums for 120 days at 4°C. The results were expressed that pH values were increased (3.19‐initial to 3.69/300 W–3.86/control) and Brix values were decreased (16.9‐initial to 14.70/control–15.3/100 W) during storage. At the end of the storage, except the control group, O2 in the headspace decreased from 20.9%‐initial to 16%/300 W–18.5%/200 W and CO2 was accumulated from 0.03%‐initial to 4.9/%200 W–6.5%/300 W. Hardness (from 11,677, 6124 gf), gumminess (from 4344 g to 4335–6715 g), and chewiness (from 3831 and 2326–2638 g) consistently decreased as a function of storage. The hardness of “Angelino” plums had been maintained after the sonication combined with EMAP compared with the control during storage. The 100 W and 200 W sonication could significantly delay the degradation of malic (from 8957 to 4227–4236 mg/L) and tartaric (1796 to 1703–1722 mg/L) acid in flesh plums, but not citric acid and malonic acid over the storage period. The sonication (200 W) combined with EMAP enhanced the storage stability.Practical ApplicationsThis research demonstrates that packaging fresh Angelino plums with micro‐perforated lid films and subjecting them to sonication can enhance their storage stability, allowing for longer distribution via sea freight at a considerably reduced cost compared with air freight. This can potentially expand the producer's reach in international markets. Sonication had great potentials in stabilizing cell wall and maintaining hardness in the plums during storage. Moreover, the application of sonication, especially 200‐W for enhancing storage stability without any detrimental effects on physicochemical properties and natural main organic acids (malic acid) of “Angelino” plums during the storage.

Enhancement of bioactive compounds and biological activities of Centella asiatica through ultrasound treatment

Centella asiatica possess various health-promoting activities owing to its bioactive compounds such as triterpenes, flavonoids, and vitamins. Ultrasound treatment during the post-harvest process is a good strategy for eliciting secondary metabolite in plants. The present study investigated the effect of ultrasound treatment for different time durations on the bioactive compounds and biological activities of C. asiatica leaves. The leaves were treated with ultrasound for 5, 10, and 20 min. Ultrasound elicitation (especially for 10 min) markedly elevated the accumulation of stress markers, leading to enhanced phenolic-triggering enzyme activities. The accumulation of secondary metabolites and antioxidant activities were also significantly improved compared with that in untreated leaves. In addition, ultrasound-treated C. asiatica leaves protected myoblasts against H2O2-induced oxidative stress by regulating reactive oxygen species production, glutathione depletion, and lipid peroxidation. These findings indicate that elicitation using ultrasound can be a simple method for increasing functional compound production and enhancing biological activities in C. asiatica leaves.

Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance.

Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique flavors. The main aim of the present study is to investigate thermosonication's impact on the overall quality of an orange-carrot juice blend over 22-day storage at 7 °C, in comparison to thermal treatment. Sensory acceptance was assessed on the first storage day. The juice blend was prepared based on using 700 mL of orange juice and 300 g of carrot. The effect of ultrasound treatment at 40, 50, and 60 °C for 5 and 10 min, as well as of thermal treatment at 90 °C for 30 s, on the physicochemical, nutritional, and microbiological quality of the investigated orange-carrot juice blend was tested. Both the ultrasound and the thermal treatment could maintain pH, °Brix, total titratable acidity, total carotenoid content, total phenolic compounds, and the antioxidant capacity of untreated juice samples. All ultrasound treatments improved samples' brightness and hue value, and made the juice brighter and redder. Only ultrasound treatments at 50 °C/10 min and at 60 °C/10 min have significantly reduced total coliform counts at 35 °C. Thus, they were selected along with untreated juice for sensory analysis, whereas thermal treatment was used for comparison purposes. Thermosonication at 60 °C for 10 min recorded the lowest scores for juice flavor, taste, overall acceptance, and purchase intention. Thermal treatment and ultrasound at 60 °C for 5 min recorded similar scores. Minimal variations in quality parameters were observed over 22-day storage in all treatments. Thermosonication at 60 °C for 5 min has improved samples' microbiological safety and resulted in good sensorial acceptance. Although thermosonication has the potential to be used in orange-carrot juice processing, further investigations are necessary to enhance its microbial effect on this product.

Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein

There is a burgeoning demand for modified plant-based proteins with desirable physicochemical and functional properties. The cereal Qingke is a promising alternative protein source, but its use has been limited by its imperfect functional characteristics. To investigate the effect of ultrasound treatment on Qingke protein, we applied single- (40 kHz), dual- (28/40 kHz), and tri- (28/40/50 kHz) frequency ultrasound on the isolated protein and measured subsequent physicochemical and structural changes. The results showed that the physicochemical properties of proteins were modified following ultrasound treatment, and many of these changes significantly increased with increasing frequency. Compared with the native Qingke protein (control), the solubility, foaming activity, stability, and water or oil holding capacity of tri-frequency ultrasound modified Qingke protein increased by 43.54%, 20.83%, 20.51%, 28.9%, and 45.2%, respectively. Furthermore, ultrasound treatment altered the secondary and tertiary structures of the protein resulting in more exposed chromophoric groups and inner hydrophobic groups, as well as reduced β-sheets and increasedrandom coils, relative to the control. Rheological and texture characterization indicated that the values of G' and G'', hardness, gumminess, and chewiness decreased after ultrasound treatment. This study could provide a theoretical basis for the application of multi-frequency ultrasonic technology for modification of Qingke protein to expand its potential use as an alternative protein source.

Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena crocea)

The effect of ultrasound treatment combined with KCl instead of NaCl on the structure of myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring protein oxidation indicators and observing structural changes. Compared with the fillets treated with NaCl combined with ultrasound, the fillets treated with KCl combined with ultrasound had high carbonyl content, low sulfhydryl content, small particle size, and strong surface hydrophobicity. In contrast, when KCl replaced 50% of NaCl, it was found that the oxidation was effectively alleviated, and intermolecular force was enhanced. According to structural changes, the irregular curvature of myofibrillar proteins accounted for a large number of smaller and more stable structures in KCl substitution with 50% NaCl. In conclusion, partial substitution of KCl for NaCl combined with ultrasound in the preparation of semi-dried rhubarb can protect myofibrillar protein structure and reduce oxidation to some extent.

The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines.

An ultrasound (US) treatment was applied during the vinification of three different red grape cultivars with the aim of assessing the impact on the volatile profile of the wines. A robust solid phase micro extraction coupled with gas chromatography mass-spectrometry (SPME-GC-MS) method was developed in order to fix the best parameters for optimizing the volatile organic compound (VOC) recovery. A 15% NaCl solution was added to the samples to increase the salting-out effect, the time/temperature were appropriately selected, and the matrix effect was evaluated by comparing synthetic and real matrices. In addition, external calibration curves were used to quantify the single volatile compounds. The analyses of the wine samples at 7 and 14 months of aging revealed that US exerted the highest effect on Aglianico, which had the highest amount of total VOC. US Nero di Troia showed similar results after 14 months of aging, while Primitivo was not affected by the treatment. Nevertheless, from discriminant analysis, a clear separation was observed between the control and ultrasound-treated wines for all three cultivars, with ethyl decanoate, ethyl isopentyl succinate, and butyric acid having the highest discriminant coefficients. In conclusion, the obtained results indicated that the effect of US treatment on the VOC profile of the wine considered in the experimentation is cultivar-dependent.

Combined Effect of Ultrasound Treatment and a Mix of Krebs Cycle Acids on the Metabolic Processes in Saccharomyces cerevisiae

This article describes the effect of organic acids and ultrasound on the physiological and biochemical properties of yeast, which was used to obtain biologically active peptides. The research featured brewer’s yeast S. cerevisiae W-34/70 cultivated in 11% beer wort. A mix of Krebs cycle acids served as an activator. It included succinic, malic, fumaric, citric, and oxaloacetic acids (1:1:1:1:1). The concentration of the Krebs cycle acids was 1 × 10−10 M/L at 1% to the suspension volume. The ultrasound treatment had an intensity of 10 W/m2 and lasted 3–10 min. The combined effect increased the fermentation activity of the yeast by 98%. The activity of individual biocatalysts of constructive and energy metabolism rose by 108–330%, while that of proteolysis enzymes increased by 15% in comparison with the samples exposed to individual factors. The stimulation increased the rate of amine nitrogen consumption by the yeast. The amount of accumulated amino acids was larger by 80% than in the control, and that of protein larger by 7%. The maximal content of the synthesized protein was reached 1–2 h earlier. The combination of chemical and physical factors intensified the biosynthesis of protein and its intermediates during yeast processing, thus facilitating the subsequent extraction of biologically valuable components.

Morphological and Functional Effects of Ultrasound on Blood–Brain Barrier Transitory Opening: An In Vitro Study on Rat Brain Endothelial Cells

With the recent advances in medicine, human life expectancy is increasing; however, the extra years of life are not necessarily spent in good health or free from disability, resulting in a significantly higher incidence of age-associated pathologies. Among these disorders, neurodegenerative diseases have a significant impact. To this end, the presence of the protective blood-brain barrier (BBB) represents a formidable obstacle to the delivery of therapeutics. Thus, this makes it imperative to define strategies to bypass the BBB in order to successfully target the brain with the appropriate drugs. It has been demonstrated that targeting the BBB by ultrasound (US) can transiently make this anatomical barrier permeable and in so doing, allow the delivery of therapeutics. Thus, our aim was to carry out an in depth in vitro molecular and morphological study on the effects of US treatment on the BBB. The rat brain endothelial (RBE4) cell line was challenged with exposure to 12 MHz diagnostic US treatment for 10, 20, and 30 min. Cell viability assays, Western blotting analysis on the endoplasmic reticulum (ER), and oxidative stress marker evaluation were then performed, along with cytological and immunofluorescence staining, in order to evaluate the effects of US on the intercellular spaces and tight junction distribution of the brain endothelial cells. We observed that the US treatment exerted no toxic effects on either RBE4 cell viability or the upregulation/dislocation of the ER and oxidative stress marker (GRP78 and cytochrome C, respectively). Further, we observed that the application of US induced an increase in the intercellular spaces, as shown by Papanicolaou staining, mainly due to the altered distribution of the tight junction protein zonula occludens-1 (ZO-1). This latter US-dependent effect was transient and disappeared 20 min after the removal of the stimulus. In conclusion, our results show that US induces a transient alteration of the BBB, without altering the intracellular signaling pathways such as the ER and oxidative stress that could potentially be toxic for endothelial cells. These results suggested that US treatment could represent a potential strategy for improving drug delivery to the brain.

Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple

It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.

Effect of ultrasound treatment of the skin on activation of Langerhans cells and antibody production in rodents.

In this study, we investigated whether stimulating the skin with ultrasound (US) could activate Langerhans cells (LCs) - antigen-presenting cells in the epidermis and stimulate antibody production following the subcutaneous and intradermal injection of ovalbumin (OVA) in hairless rats and BALB/c mice. Three different US frequencies (20 kHz, 1, and 3 MHz) were used and the expression of langerin was monitored as a marker for the activation of LCs in the epidermal sheet. In hairless rats, the langerin signal peaked at 12 h post-US treatment and returned to control levels at 24 h. Its expression increased with increasing irradiation time, up to 20 min, and 20 kHz US induced the highest langerin expression among the three frequencies tested. These results were reproduced in BALB/c mice. When the skin was pretreated with 20 kHz US at 0.41 W/cm2 for 10 min, the production of OVA-specific immunoglobulin G1 in mice increased by 2.8- and 3.4-fold 28 days after subcutaneous or intradermal OVA injections, respectively. These findings indicate that stimulating the skin with US can trigger skin immune responses, leading to effective antigen-specific antibody production. US-assisted transdermal vaccine delivery delivers antigens to the skin and evokes an immune response, providing an effective noninvasive immunization strategy.

Efecto del ultrasonido en el grado de esterificación de la pectina de cáscara de pitahaya (Hylocereus megalanthus)

In this research, the effect of ultrasound treatment on the extraction of pectin from dragon fruit peels was evaluated. In this sense, 13 treatments were compared, evaluating the effect on the degree of esterification (DE) as a dependent variable. Likewise, the factors contained in the treatments evaluated were pause time (PT), liquid-solid ratio (LSR) and total application time (TAT), being their levels: one, three and five seconds for PT; 30, 50 and 70 mL/g for LSR; and 15, 37.5 and 60 minutes for TAT. In this way, significant differences were found (p < 0.05) with the DE values in the range of 41.1% to 58.1%. The correlation was also searched between the factors evaluated and DE using the Pearson method, with PT having the greatest influence on DE (0.70). Finally, these results could be used to obtain a low GE pectin (< 50 %) and be applied in the formulation of low fat meat products; for this purpose, the best treatment would be with the following extraction parameters: 1 second for TP, 30 mL/g for RLS, and 37.5 minutes for TTA.

The Effect of Ultrasound Treatment on Oil Agglomeration of Barite

ABSTRACT In this study, the effect of ultrasonic treatment on oil agglomeration of barite ore was investigated. The ultrasound process not only improved the agglomeration efficiency of barite when applied as a pretreatment in the process of oil agglomeration of barite, but also reduced the consumption of oleate and kerosene. On the other hand, the use of only the ultrasonic process, in other words, its use at the agglomeration stage, negatively affected the agglomeration recovery. The power of ultrasound and the time of treatment were also important parameters affecting the agglomeration process of barite, and more successful agglomeration was achieved with short-term ultrasound pretreatment at a low power value (60 W, 120 sec). In addition, depending on the oleate concentration, the ultrasound process further increased the zeta potential of the barite, and this increase showed that the oleate adsorption on the barite surface increased. Moreover, higher contact angle values were obtained with ultrasound than the experiments without ultrasound at the same conditions. However, increasing the power of ultrasound and the time of treatment not only reduced the agglomeration efficiency, but also reduced the contact angle values of the barite. As a result, while the agglomeration recovery was 88.63% without ultrasound, it increased to 99.45% with ultrasonic pretreatment at the same conditions of 40 L/ton kerosene and 2 kg/ton oleate.

Withdrawal Statement: Effect of ultrasound treatment on meat quality and connective tissue collagen of Oula Tibetan sheep meat

The effects of the treatment for low-frequency high-intensity ultrasound (US) on the meat quality and connective tissue collagen of Oula Tibetan sheep meat was investigated in this study. The longissimus dorsi muscles of ten Oula Tibetan sheep were selected for US treatment (40 kHz, 500 W/cm2). The results demonstrated that with the extension of the US treatment time, the water-loss rate of the meat samples increased, the cooking loss exhibited no significant difference, and the shear force value decreased. The total collagen content was highest at 30 min sonication sample, and the collagen solubility reached the maximum value at 45 min. The mechanical strength of samples was reduced. The muscle fibers shrank, the endomysium was destroyed, and the perimysium thickness was decreased after 15 min. The results revealed that the US treatment (40 kHz, 500 W/m2) improved meat texture and the properties of connective tissue of Oula Tibetan sheep meat.