Ultrasound Homogenization Research Articles

Application of Ultrasound Homogenization in Milk Ice Cream Mixes

Application of Ultrasound Homogenization in Milk Ice Cream Mixes

Evaluating the Stability and Digestibility of Long-Chain Omega-3 Algal Oil Nanoemulsions Prepared with Lecithin and Tween 40 Emulsifiers Using an In Vitro Digestion Model.

The health benefits of long-chain omega-3 polyunsaturated fatty acid (LCn-3PUFA) intake have been well documented. However, currently, the consumption of oily fish (the richest dietary source of LCn-3PUFA) in the UK is far below the recommended level, and the low digestibility of LCn-3PUFA bulk oil-based supplements from triglyceride-based sources significantly impacts their bioavailability. LCn-3PUFA-rich microalgal oil offers a potential alternative for populations who do not consume oily fish, and nanoemulsions have the potential to increase LCn-3PUFA digestibility and bioavailability. The aims of this study were to produce stable algal oil-in-water nanoemulsions with ultrasonic technology to increase DHA digestibility, measured using an in vitro digestion model. A nanoemulsion of LCn-3PUFA algal oil was developed with 6% w/w emulsifiers: lecithin (LE) or an equal ratio of Tween 40 (3%) and lecithin (LTN) (3%), 50% w/w, algal oil and 44% w/w water using rotor-stator and ultrasound homogenization. The in vitro digestion experiments were conducted with a gastric and duodenal digestion model. The results showed the creation of nanoemulsions of LCn-3PUFA algal oils offers potentially significant increases in the bioavailability of DHA in the human body. The increase in digestibility can be attributed to the smaller particle size of the nanoemulsions, which allows for higher absorption in the digestive system. This showed that the creation of nanoemulsions of LCn-3PUFA algal oils offers a potentially significant increase in the bioavailability of DHA in the human body. The LE and LTN nanoemulsions had average droplet sizes of 0.340 ± 0.00 µm and 0.267 ± 0.00 µm, respectively, but the algal oil mix (sample created with same the components as the LTN nanoemulsion, hand mixed, not processed by rotor-stator and ultrasound homogenization) had an average droplet size of 73.6 ± 6.98 µm. The LTN algal oil nanoemulsion was stable in the gastric and duodenal phases without detectable destabilization; however, the LE nanoemulsion showed signs of oil phase separation in the gastric phase. Under the same conditions, the amount of DHA digested from the LTN nanoemulsion was 47.34 ± 3.14 mg/g, compared to 16.53 ± 0.45 mg/g from the algal oil mix, showing DHA digestibility from the LTN nanoemulsion was 2.86 times higher. The findings of this study contribute to the insight of in vitro DHA digestion under different conditions. The stability of the LTN nanoemulsion throughout digestion suggests it could be a promising delivery system for LCn-3PUFAs, such as DHA, in various food and pharmaceutical applications.

Commercial Tara Protein: Functional properties and use to stabilize sacha inchi oil emulsions obtained by ultrasound

Commercial tara protein (CTP) and sacha inchi oil are promising Peruvian products for forming food emulsions. The present work aimed (1) to characterize the functional properties of CTP as a new protein source (water and oil absorption, foam, and gelling capacity) and (2) to deepen the CTP to form sacha inchi oil emulsions. The CTP (2%, 4%, 6%) and oil concentration (15%, 20% and 25%) were evaluated for rotor-stator (RS) emulsion production. Final emulsions (RS-US) were produced with RS emulsions added with 2% tara gum and ultrasound homogenization at 75% power amplitude for 3 min. Emulsions were analyzed according to gravitational stability, droplet size, and optical microscopy. The results showed that the CTP presented a centesimal composition of 6.03% moisture, 45.16% proteins, 12.32% lipids, 2.49% fiber, 6.04% ashes, and 27.96% carbohydrates. CTP had a greater oil absorption (2.1442 ±0.26 g/g solids) than water absorption (1.8201 ±0.02 g/g solids), did not present foam formation, and the least gelation concentration was 18%. RS-US emulsions prepared with 25% oil and 2% or 4% protein had greater stability against the creaming index and phase separation during 4h, despite emulsion prepared with 15% oil presenting the lowest mean droplet size. In conclusion, the results show that commercial tara protein effectively prepared emulsions with a combined method (rotor-stator, ultrasound, and tara gum).

Oil-in-water nanoemulsion adhesive system: Preparation by ultrasonic homogenization and its application in 3D direct writing composite energetic materials

Stable and low-particle size nanoemulsions were prepared using ultrasound homogenization. The conditions for preparing low-viscosity nanoemulsions were optimized using Response Surface Methodology (RSM) experimental design. The results showed that the addition of composite surfactants at 1%, an ultrasound amplitude of 35%, an ultrasound time of 4 min, and an ultrasound temperature of 20 °C yielded nanoemulsions with the best particle size and stability. The particle distribution was uniform, and the cold and heat stability were good. Compared with traditional emulsions, the low-viscosity nanoemulsion had better environmental stability, storage stability, and exhibited a phenomenon of self-reducing particle size at 40–55 °C, indicating that the emulsion had good performance under complex environmental conditions. The performance test of composite energetic materials using two types of emulsions as bonding systems showed that the low-viscosity nanoemulsion composite energetic material effectively reduced friction sensitivity, increased detonation velocity, and had better thermal stability and smaller propagation size. The results confirmed that the low-viscosity nanoemulsion perfectly met the requirements of bonding agents for composite energetic materials. This study provides a new approach for bonding agent systems of composite energetic materials and can serve as a new method to meet the special requirements of composite energetic materials.

Ultrasound homogenization in the production of dairy products

This paper discusses traditional methods of primary milk processing and substantiates the perspective of using ultrasound for milk processing through non-thermal methods. The mechanism of ultrasound homogenization is described, along with the structural features and main components of equipment for ultrasound milk processing. The impact of ultrasound processing on the organoleptic properties of dairy products is investigated in comparison to traditional processing methods. An experimental method of ultrasound milk homogenization using equipment with an ultrasonic cavitation is also examined.

The influence of ultrasound homogenization on recrystallization during the storage of vegan ice cream

AbstractThis article investigated the influence of ultrasound homogenization and stabilizers (iota carrageenan and its hydrolysates) in the production of vegan ice cream. The cryoscopic temperature, osmotic pressure, overrun, melting time, and microstructure analysis were investigated. Vegan ice cream were stored at −18°C and the recrystallization process was analyzed based on images taken after 24 h, 1 month, and 3 months. According to the results, it was noted that ultrasound homogenization contributed to obtaining smaller ice crystals in ice cream, in comparison to the samples after traditional homogenization. The average diameter of ice crystals in the sample US pretreated, after 3 months of storage was less than 21 μm. The overrun value ranged from 9.22% to 32.36% and the melting time for samples did not exceed 34 min. The analysis of the cryoscopic temperature and osmotic pressure showed that ultrasound contributed to increasing the cryoscopic temperature and lowering the osmotic pressure.Practical ApplicationsThe presented study shows an alternative to dairy products for the vegan ice cream market. Changing mechanical homogenization to ultrasound homogenization in vegan ice cream production might be an effective step for ice cream producers. Owing to the fact that the use of ultrasound during production may reduce the impact of using stabilizers on the recipe of vegan ice cream. Finally, such changes will not result in additional steps in ice cream production which may not generate additional costs.

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.

Investigating the Wear Behaviors of Silane Coated Silica Filled Glass/Epoxy Nanocomposites

Wear behaviors of silane coated silica (SiO2) nanoparticle-filled glass fiber reinforced polymer composites were investigated depending on the type of silane coating (KH550: -Aminopropyl-triethoxy-silane and KH570: -Methacryloxypropyl-trimethoxy-silane) and nanoparticle percentages within the polymer matrix. Unlike the cases given in most research studies, the silanized silica nanoparticles were used as received. Therefore, the synergistic effects of silanization and nanoparticle reinforcement were successfully applied since the silanization process was eliminated. The matrix modification with the nanoparticles was carried out using an ultrasound homogenizer, and then the modified matrix was reinforced with glass fibers. Scanned electron microscopy revealed the disperse ability of silanized silica nanoparticles within the glass/epoxy composites. The wear behaviors of the developed composites were investigated via a ball-on-disc tribology device. Wear track profiles were obtained depending on the width and depth of the wear. The length of wear track and wear mechanisms were determined by a stereomicroscope. The findings have shown that both types of silane coating and silica nanofiller percentages significantly affected the wear rate of the composite structures.

Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization

Preparation of pea protein isolate-xylan (PPI-X) conjugate-stabilized nanoemulsions using ultrasonic homogenization and the corresponding structure and environmental stability were investigated in this study. Conditions used to prepare nanoemulsions were optimized using a response surface methodology as follows: protein concentration 8.86 mg/mL, ultrasound amplitudes 57 % (370.5 W), and ultrasound time 16 min. PPI-X conjugate-stabilized nanoemulsions formed under these conditions exhibited less mean droplet size (189.4 ± 0.45 nm), more uniform droplet distribution, greater absolute value of zeta-potential (44.8 ± 0.22 mV), and higher protein adsorption content compared with PPI-stabilized nanoemulsions. PPI-X conjugate-stabilized nanoemulsions also exhibited even particle distribution and dense network structure, which might be reasons for the observed high interfacial protein adsorption content of conjugate-stabilized nanoemulsions. Moreover, better stability against environmental stresses, such as thermal treatment, freeze–thaw treatment, ionic strength and type, and storage time was also observed for the conjugate-stabilized nanoemulsions, indicating that this type of nanoemulsions possess a potential to endure harsh food processing conditions. Therefore, results provide a novel approach for the preparation of protein-polysaccharide conjugate-stabilized nanoemulsions to be applied as novel ingredients to meet special requirements of processed foods.

Geochemistry study of black shale in Barzewa and Warte Sections, Sargelu Formation, Kurdistan Region, Iraq

Sargelu Formation (Middle Jurassic) is characterized by a wide geographical distribution in Iraq and neighboring countries. This study includes two sections Barzewa and Warte locations in Erbil Governorate of Kurdistan region, Iraq, the organic, inorganic Geochemistry and mineralogical properties were recorded. Fifteen samples of Sargelu Formation black shales were gathered from both locations. The source rocks of the black shales have an intermediate to felsic composition. The illite crystallinity index (IC) of the studied black shale shows the high anchizone stage. The organic geochemical parameters were analyzed in Sargelu Formation, the black shale contains type II - III kerogen. The average total organic carbon (TOC) of black shale for both section is 4.29 wt.%. By using the ultrasound homogenizer process the C-H bond (hydrocarbon component) of black shale recovered from the solid state to the liquid state.

Effects of ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions

The changes of physical stability and protein-lipid co-oxidation of oil-in-water (O/W) emulsions which stabilized by whey protein isolates (WPI) and ethanol pre-treated WPI (EWPI) under different homogenization methods were investigated. Compared with WPI, EWPI could obviously enhance the O/W emulsion’s stability due to smaller particle size and higher level of adsorbed proteins. Moreover, protein-lipid co-oxidation was observed in both WPI and EWPI stabilized O/W emulsions and controlled by the characteristics of the adsorbed proteins. EWPI protect themselves from attacked of lipid oxidation products more effectively than WPI, showing lower Nʹ-formyl-l-kynurenine or carbonyl contents and degree of aggregation, as well as higher fluorescence intensity. Furthermore, high-pressure homogenization induced higher levels of adsorbed proteins in O/W emulsions than ultrasound homogenization, resulting in a higher degree of protein oxidation and lower degree of lipid oxidation. Therefore, EWPI can be applied as an efficient emulsifier in emulsion foods with higher physical and oxidative stabilities.

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

The emulsifying properties of tofu-whey concentrates (TWCs) at pH 3.0, 4.0, and 5.0, and the stability of the resultant oil-in-water emulsions against freeze-thawing (24 h, −20 °C) and controlled or mechanical stress (orbital stirring at 275 rpm, 40 min) were addressed. TWCs were prepared from tofu-whey by heating at 50 °C (8.0 kPa) or 80 °C (24.0 kPa), dialysis (4 °C, 48 h), and freeze-drying, giving the samples TWC50 and TWC80, respectively. The particle size and interfacial properties at the oil/water interface were measured. Emulsions were prepared by mixing the TWC aqueous dispersions (1.0% protein w/w) and refined sunflower oil (25.0% w/w) by high-speed and ultrasound homogenization. The preparation of TWCs at higher temperatures (80 °C) promoted the formation of species of larger particle size, a slight decrease of interfacial activity, and the adsorption of more rigid biopolymer structures associated with an increase of film viscoelasticity in interfacial rheology measurements. The emulsifying properties of both concentrates were enhanced with decreasing pH (5.0–3.0), through a significant decrease of particle size (D4,3) and flocculation degree (FD), but only those prepared with TWC80 exhibited higher stability to freeze-thawing and mechanical stress at pH 3.0. This could be ascribed to a combination of low initial D4,3 and FD values, high protein load, and the presence of rigid species that impart high viscoelasticity to the oil/water interface. These results would be of great importance for the utilization of TWCs as food emulsifiers in acidic systems to impart high stability to environmental stresses.

Ultrasound homogenization of milk cream at low temperature

Ultrasonication has been identified as a particularly promising technology for homogenization of dairy products. Homogenization of cream, by reducing fat globule size, can be utilized to inhibit creaming. The homogenization of cream usually leads to increased viscosity. Cream with fat level greater than 17% cannot be homogenized with satisfactory results since conventional homogenization methods cause coalescence and mostly agglomeration. The aim of this study was to investigate the influence of ultrasonication on milk cream (5-30% fat) and to study the phenomenon of formation of fat clusters during sonication (0.5-15 mins) at low temperature (2°C). The results showed that ultrasonication can reduce the fat globule size, although it resulted in the formation of fat clusters at short time (<1min), but at longer time, fat clusters can be broken. On the other hand, ultrasound homogenization tends to increase the viscosity of cream at various fat contents. Microstructure of solid phase showed that there was formation of double emulsions and partial fat coalescence. Ultrasound homogenization with the addition of SDS as small-molecule surfactant can prevent the formation of fat clusters. Fatty acid composition in solid phase shows that it consists of long-chain fatty acids in higher amount compared to that present in the liquid fraction. Whereas the concentration of short and medium chain fatty acids in the liquid phase was higher compared to that in solid phase. The utilization and optimization of ultrasound for cream homogenization has a potency to solve the limitation of conventional method (pressure homogenizer) which commonly used in dairy industry.

Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

AbstractRice (Oryza sativa) is one of the most frequently produced cereals in the world. Rice bran (RB) is obtained as a by‐product in the rice milling process. A part of the RB is used for oil extraction, obtaining defatted rice bran as a second by‐product. The aim of this work was to analyze the emulsifying properties of soluble proteins fraction present in defatted rice bran concentrate (DRBC) in acidic and neutral conditions. Fine emulsions (prepared by high‐speed and ultrasound homogenization) stabilized with soluble proteins obtained from DRBC showed a mean particle size lower than coarse emulsions (prepared by only high‐speed homogenization) and a significantly lower degree of overall destabilization. Coarse emulsions showed sigmoidal destabilization profiles at pH 4.5 and 7.0, related to the existence of two populations with different particle sizes. In fine emulsions, both pH provided lower particle sizes and greater stability. After 24 h of quiescent storage, the coarse emulsions showed an increase of particle size that was not observed in fine emulsions. Both types of emulsions showed a Newtonian‐type behavior. Fine emulsions showed higher viscosity values and higher lightness than coarse emulsions, consistent with the reduction of particle size and increase in the number of particles. The soluble proteins obtained from a waste of the rice industry can be used to obtain stable fine oil‐in‐water emulsions in acidic and neutral conditions. This result is of interest since it could be used as a food ingredient, increasing the added value of this important by‐product.

Effects of ultrasound homogenization on the structural and sensorial attributes of ice cream: optimization with Taguchi and data envelopment analysis

Effects of ultrasound homogenization on the structural and sensorial attributes of ice cream: optimization with Taguchi and data envelopment analysis

Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

The present research explored the potential of probe ultrasound homogenizer and hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) treatment (12 min at 20%, 30%, 40% amplitude) and stabilizers xanthan gum (XG; 0.5% w/w), guar gum (GG; 0.5% w/w), and XG/GG (1:1) on emulsion storage stability (ESS), physicochemical and rheological properties of mayonnaise were studied. Rheological data comprising of shear rate (γ˙) and shear stress (τ) was analysed through four different rheological models (Herschel–Bulkley, Casson, Power Law, and Carreau-Yasuda models), and their fitness was evaluated. The samples exhibited non-Newtonian, pseudoplastic behaviour with flow behaviour index (n) < 1 and consistency index (K) 43.58–72.38 Pa sn. The apparent viscosity measured at a shear rate of 0–20/sec, was decreased steeply, by the application of 40% amplitude, most prominent in GG samples (1007 Pa s to 608 Pa s) while compared with XG (1625 Pa s to 1304 Pa s). The increase in US amplitude caused a linear increase in the refractive index (ranging from 1.3681 to 1.3791) and decreased pH (ranging from 3.686 to 3.523). A significant reduction in whiteness (L* value) from 78.300 to 73.860 was noted for XG/GG (1:1) samples. The ESS decreased with an increase in US amplitude, and 40% US amplitude-modulated GG sample had the least ESS (90.14%) among all treated and control samples. However, treated samples had higher ESS than the market sample (86.50%).

Synthesis of magnetic nanoparticles-containing nanocomposite hydrogel and its potential application for simulated radioactive wastewater treatment

Nanocomposite hydrogels, bearing different functional groups, are potential materials for removing contaminants from water with high capacity and selectivity. A novel polyfunctional nanocomposite hydrogel (NCHG) was developed for the treatment of radioactive waste. It is based on magnetic composite nanoparticles (MCNPs) formed by encapsulating magnetite in polystyrene-co-polymethacrylic acid (PS-co-PMAA) miniemulsion. The MCNPs were then used as a physical crosslinker for the graft polymerization of sodium styrene sulfonate SSS and acrylic acid AA in the presence of polyacrylamide PAM to form an interconnected NCHG bearing different functional groups. The NCHG was characterized by FTIR, DLS, and TEM. The results indicated that a successful encapsulation of magnetite NPs took place and the MCNPs were ~100 nm in size. The presence of the MCNPs in the graft polymerization system greatly enhanced the conversion %. The optimum ultrasound homogenization of the polymerization reaction was found to be 11 min and the optimum gamma radiation dose for the initiation of polymerization reaction was 25 kGy. The NCHG was used for the removal of Cs+, Co2+, and Sr2+ ions from simulated radioactive waste. The initial concentration was studied from 50 to 600 mg/L, and the equilibrium adsorption capacities of Cs+, Co2+, and Sr2+ were found to increase from 8.49 to 53.37, 11.17–80.69, and 10.75–65.35 mg/g, respectively. The calculated thermodynamic parameters namely, Gibbs free energy (ΔG°), Enthalpy (ΔH°) and entropy (ΔS°) indicated an endothermic chemisorption process.

Co‐encapsulation of vitamin D3and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types

The present study was aimed to encapsulate vitamin D3 and saffron (Crocus sativus L) petal bioactive compounds in nanoemulsion stabilized with basil seed gum (BSG), whey protein concentrate (WPC), and Tween 80 by employing high pressure (HP) and ultrasound (US) homogenizer, and evaluation of related characteristics. The generated nanoemulsions were spherical droplets with the average diameter and ζ-potential of 115–385 nm and −36 to −74 mV, respectively. No significant difference among rheological properties was noted regarding the effect of each emulsification method. The in vitro release profile revealed that samples prepared by the US emulsification method had a comparatively higher release rate, while the highest release of vitamin D3 was recorded from BSG-stabilized samples under the simulated intestinal condition. These results demonstrated the excellent emulsifying properties of BSG combined with the high-pressure emulsification method for delivery and improving the bioavailability of vitamin D3 and saffron petal bioactive compounds. Practical applications Iranian Saffron offers several benefits in both technical and nutritional aspects. Also, during the last decades, the shortage of vitamin D resulted in some diseases in some countries. The employed technique to generate a nanoemulsion with the favored characteristics in the current study can be used on an industrial scale.

Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.).

In this study, the stability of a submicron emulsion to protect an extract obtained from sea grape fruit (Coccoloba uvifera L.) was evaluated. Extract characterization by MS-HPLC revealed the presence of 3 anthocyanins (cyanidin 3-glucoside, malvidin 3-glucoside, and delphinidin 3-glucoside), the content of total phenols was 263.86 ± 1.86 mg gallic acid equivalent/100 g, with an antioxidant capacity determined by ABTS and DPPH of 128.95 ± 1.00 and 26.18 ± 0.60 μg Trolox equivalents/mL, respectively. A submicron emulsion (0.424 μm) by Ultrasound with monomodal distribution, stable over time and low viscosity (1.94 mPa s) classified as a shear-thinning fluid was obtained. The thermogravimetric analysis (TGA) demonstrated the stability of the C. uvifera extract in the emulsion, which is thermostable (212 °C). These emulsions can be added into a beverage as a nutraceutical, dried for later use as pills or incorporated in foods.

Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application

Proteins and polysaccharides can play the part of emulsifiers and stabilizers, yet emulsions stabilization may be improved through a protein:polysaccharide complexation based on electrostatic interactions. The chosen homogenization method and the protein:polysaccharide ratio at an adequate pH may affect complexation and its ability as an emulsion stabilizer. We evaluate the effects of ultrasound homogenization and soy protein isolate (SPI) and high methoxyl pectin (PEC) ratio to generate protein:polysaccharide complexes by electrostatic interactions. Moreover, emulsions stabilized by SPI:PEC complexes with 5, 10, 15 % soybean oil contents were evaluated after sonication to assess emulsions stability improvements. SPI and PEC showed strong interaction at pH 3.5, with higher complexation at higher protein ratio (4:1). Sonication reduced complex particle size, creating homogeneous and shear-thinning systems. SPI:PEC 1:1 emulsions had Newtonian behavior, smaller droplets, and remained stable for seven days. At SPI:PEC ratio of 4:1 emulsions had shear-thinning behavior, yet larger droplets and high creaming indexes, thus indicating destabilization by gravitational separation with cream phase and showing droplets with bimodal distribution (1.3-200 μm). Through heating-cooling ramps, temperature effect on rheological behavior of emulsions and pure biopolymers was assessed. 4:1 emulsions showed rheological behavior with a predominant effect of SPI, whereas 1:1 emulsions predominantly showed pectin characteristics. Emulsion stability was greatly affected by SPI:PEC ratio, since the pectin proportion had a strong influence on the emulsions behavior. Moreover, sonication was a fundamental parameter to increase SPI:PEC complexes effectiveness as emulsion stabilizers and use these systems to formulate foods with low oil contents.