Ultrasonics Sonochemistry最新文献_第2页

Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer’s spent grain protein–gum arabic conjugates 超声辅助美拉德反应对啤酒废谷物蛋白-阿拉伯胶偶联物乳化及风味特性的影响

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI: 10.1016/j.ultsonch.2026.107755

Mingyu Kim, Hyunwoo Ahn, Yujin Wang, Beomkyung Cho, Woojin Na, Kwang-Geun Lee

{"title":"Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer’s spent grain protein–gum arabic conjugates","authors":"Mingyu Kim, Hyunwoo Ahn, Yujin Wang, Beomkyung Cho, Woojin Na, Kwang-Geun Lee","doi":"10.1016/j.ultsonch.2026.107755","DOIUrl":"10.1016/j.ultsonch.2026.107755","url":null,"abstract":"<div><div>This study explores the effects of ultrasound-assisted heating compared to conventional wet heating on the Maillard reaction (MR) between brewer’s spent grain (BSG) protein and gum arabic (GA), focusing on various factors like reaction kinetics, structural changes, emulsifying performance, and volatile formation. Ultrasound process markedly accelerated glycation, with a 45 min sonicated sample glycation to a similar degree to that induced by traditional 3 h treatment, such that cavitation facilitates early MR pathways. Both approaches enhanced solubility and remodeled secondary structures, although in different manners: conventional heating promoted a gradual increase in β-sheet content and a decrease in α-helix content, while ultrasound induced rapid unfolding and structural reorganization. All MRPs enhanced the emulsifying properties, but the conventional sample after 3 h obtained the highest emulsifying activity index (EAI) and emulsion stability index (ESI) values. Samples treated with ultrasound showed moderate improvement, however, at considerably reduced reaction times. Dynamic light scattering (DLS) and fluorescence microscopy have also confirmed that conventionally heated MRPs form smaller and more uniform droplets. Volatile profiling indicated that conventional heating produced a broader spectrum of aldehydes, ketones, and furans associated with off-flavors, whereas ultrasound greatly reduced compounds such as (E,E)-2,4-decadienal and 2-pentylfuran, indicating a flavor-protective potential. In general, the reaction efficiencies and flavor quality of ultrasound-assisted heating are higher, and emulsifying performance is optimized by the conventional heating technology. This work shows that BSG protein–GA conjugates are versatile enough to achieve clean-label, plant-based emulsifier applications and its desired functional/sensory properties.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107755"},"PeriodicalIF":9.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146072740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative drying of pomelo peel and optimization using ultrasound-assisted near-infrared drying 柚皮的比较干燥及超声辅助近红外干燥优化

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.ultsonch.2026.107758

Bangsheng Chen , Yangda Wan , Zhijie Lu , Hongjie Li , Siqi Liu , Guohai Jia , Dan Huang

{"title":"Comparative drying of pomelo peel and optimization using ultrasound-assisted near-infrared drying","authors":"Bangsheng Chen , Yangda Wan , Zhijie Lu , Hongjie Li , Siqi Liu , Guohai Jia , Dan Huang","doi":"10.1016/j.ultsonch.2026.107758","DOIUrl":"10.1016/j.ultsonch.2026.107758","url":null,"abstract":"<div><div>Pomelo peel is a major by-product of pomelo processing, yet its high moisture content and complex structure pose challenges for efficient and high-quality drying. In this study, hot air drying (HAD), near-infrared drying (NID), and microwave drying (MD) were systematically compared in terms of drying kinetics, effective moisture diffusivity, specific energy consumption (SEC), CO<sub>2</sub> emissions, and key quality attributes of pomelo peel. MD achieved the fastest drying, reducing drying time by 87.5% and SEC by 52.7% compared with HAD, whereas NID exhibited superior color retention with the lowest total color difference (ΔE = 9.54) and browning index (BI = 121.30). HAD at 50°C yielded the highest rehydration ratio (287%). Based on the balanced performance of NID in drying efficiency and product quality, ultrasonic pretreatment was further introduced to intensify the NID process. Ultrasonic pretreatment significantly enhanced moisture migration during NID, reducing drying time by up to 28.6% under the investigated conditions. The optimal ultrasound-assisted NID conditions were identified as 300 W ultrasonic power, 5 min treatment time, and 70°C drying temperature. The Modified Page model provided the best fit for drying kinetics across all methods. These results demonstrate that ultrasonic pretreatment effectively strengthens NID by promoting internal mass transfer while preserving product quality, offering a promising strategy for high-value pomelo peel drying.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107758"},"PeriodicalIF":9.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146109838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound-assisted extraction of flavonoids from Cercis chinensis flowers using deep eutectic solvents: optimization, characterization, kinetics and bioactivity 超声辅助提取紫荆花黄酮类化合物：优化、表征、动力学及生物活性研究

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.ultsonch.2026.107756

Penghua Shu , Na Wang , Xinfeng Fan , Zifan Zhang , Hao Yin , Yu Meng , Tingting Guo , Xialan Wei , Lin Zhang , Jihong Huang

{"title":"Ultrasound-assisted extraction of flavonoids from Cercis chinensis flowers using deep eutectic solvents: optimization, characterization, kinetics and bioactivity","authors":"Penghua Shu , Na Wang , Xinfeng Fan , Zifan Zhang , Hao Yin , Yu Meng , Tingting Guo , Xialan Wei , Lin Zhang , Jihong Huang","doi":"10.1016/j.ultsonch.2026.107756","DOIUrl":"10.1016/j.ultsonch.2026.107756","url":null,"abstract":"<div><div>This study demonstrates an efficient and eco-friendly method for extracting flavonoids from <em>Cercis chinensis</em> flowers using ultrasound-assisted deep eutectic solvent (UAE-DES) extraction. Among 17 DES systems screened, L-Proline—Lactic acid (DES-11) achieved the best extraction yield (56.53 mg/g), significantly surpassing that of conventional 60 % ethanol extraction (13.65 mg/g). Through Response Surface Methodology optimization of key parameters (ultrasonic temperature, time, and water content), a maximum flavonoid yield of 95.84 mg/g was obtained under ideal conditions: 32 % water, 36 °C, and 31 min. Scanning electron microscopy (SEM) analysis revealed that DES-11 caused substantial cellular disruption, facilitating flavonoid release. Extraction kinetics followed a pseudo-first-order model, with a calculated apparent activation energy of 20.48 kJ/mol, consistent with a diffusion-controlled mechanism. Additionally, 34 flavonoids were identified for the first time in the DES extract using UPLC-timsTOF-MS. The DES extract exhibited superior antioxidant activity in radical scavenging assays compared to the ethanol extract. Furthermore, DES recovery via macroporous resin yielded an 86.64 % flavonoid recovery rate, and the solvent retained over 84.93 % efficiency after four reuse cycles. These results highlight the UAE-DES method as a sustainable and effective strategy for transforming <em>C. chinensis</em> flowers into high-value natural antioxidants.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107756"},"PeriodicalIF":9.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146089373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk 综合蛋白质组学和代谢组学研究揭示了超声空化效应对豆浆发酵过程中产气乳杆菌JM1理化性质和代谢成分的影响

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-03-01 Epub Date: 2026-01-25 DOI: 10.1016/j.ultsonch.2026.107754

Yilin Sun , Wei Zhang , Yu Zhang , Yujun Jiang

{"title":"Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk","authors":"Yilin Sun , Wei Zhang , Yu Zhang , Yujun Jiang","doi":"10.1016/j.ultsonch.2026.107754","DOIUrl":"10.1016/j.ultsonch.2026.107754","url":null,"abstract":"<div><div>Lactobacillus-fermented soymilk can improve texture and flavor through microbial metabolism. The application of processing techniques that preserve the nutritional value, quality, and bioactive properties of fermented soymilk without compromising their integrity is of great significance. Ultrasound can promote the decomposition of proteins in soymilk by disrupting their structure, and also has a cell wall-breaking effect on the fermentation strains in soymilk, causing the beneficial components of the bacteria to be released into the soymilk, thereby changing the characteristics and material composition of the fermented soymilk and increasing the content of nutrients and the stability of the soymilk. This study revealed that ultrasonic treatment (150 W, 20 min) significantly improved the texture and stability of <em>Lactobacillus gasseri</em> JM1- fermented soymilk, reduced the viscosity of the fermented soymilk (1918.80 ± 112.33 cP), and increased the water-holding capacity of the soymilk (97.12%). Moreover, ultrasonic treatment (150 W, 20 min) also led to an increase in active aglycone isoflavones such as daidzein (17.32 μg/ml) and genistein (24.48 μg/ml) in the fermented soymilk. Metabolomics and proteomics were used to establish a metabolic network of metabolites, revealing the changes in the main metabolic substances in the fermented soymilk before and after ultrasonic treatment. KEGG analysis exhibited that the carbohydrate metabolism and amino acid metabolism pathways of the metabolites in the ultrasonically treated fermented soymilk were obviously up-regulated. This study provides a theoretical basis for the innovation, flavor extension and quality improvement of fermented soymilk products.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107754"},"PeriodicalIF":9.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146048112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility 揭示甜菜根叶作为蛋白质可持续来源的潜力：超声辅助提取，功能特性和体外消化率的见解

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-03-01 Epub Date: 2026-01-24 DOI: 10.1016/j.ultsonch.2026.107751

El Mehdi Raoui , Sofia Gruber , Milad Hadidi , Wisnu Arifan Anditya Sudjarwo , Alexander Einschütz Lopez , Jose L. Toca-herrera , Christian Leopold Lengauer , Marc Pignitter

{"title":"Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility","authors":"El Mehdi Raoui , Sofia Gruber , Milad Hadidi , Wisnu Arifan Anditya Sudjarwo , Alexander Einschütz Lopez , Jose L. Toca-herrera , Christian Leopold Lengauer , Marc Pignitter","doi":"10.1016/j.ultsonch.2026.107751","DOIUrl":"10.1016/j.ultsonch.2026.107751","url":null,"abstract":"<div><div>Beetroot leaf, typically discarded as agricultural waste, is a promising source of plant-based proteins. With growing interest in sustainable and eco-friendly food production, extracting high-quality protein from such by-products supports a circular economy. This study optimized ultrasound-assisted alkaline extraction (UAAE) using a Box-Behnken design to maximize protein yield and content from beetroot leaves. The combination of ultrasound and alkaline treatment has been shown to enhance extraction efficiency and protein techno-functionality in comparison with conventional alkaline method (CAE). Optimal UAAE conditions (40 min, pH 11, 27.2 °C) yielded a protein content of 73.4% with a 10% extraction yield. Fourier transform infrared spectroscopy analysis confirmed that the secondary structure of beetroot leaf protein (BLP) obtained by UAAE remained intact, while microscopic analysis revealed a more compact globular morphology. Additionally, BLP obtained by UAAE showed better heat resistance and less aggregations, supported by a higher absolute zeta potential value (−31.06 mV, compared to −24.03 mV for BLP obtained by CAE). Both BLP obtained by UAAE and CAE displayed proportional increases in foaming capacity and stability with higher protein concentrations. UAAE led to improved digestibility of the BLP compared to legume protein isolates such as soy and pea protein. These findings highlight UAAE as an efficient method to produce high-quality protein from beetroot leaves, suitable for vegan foods, supplements, and pharmaceuticals.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107751"},"PeriodicalIF":9.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146048174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Green ultrasonic engineering of hierarchical microphase structures and enhanced properties in chitosan–silk blends across molecular weight ranges 不同分子量壳聚糖-丝共混物分层微相结构及性能增强的绿色超声工程研究

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.ultsonch.2026.107757

Nagireddy Poluri , Qiangjun Hao , Xiao Hu

{"title":"Green ultrasonic engineering of hierarchical microphase structures and enhanced properties in chitosan–silk blends across molecular weight ranges","authors":"Nagireddy Poluri , Qiangjun Hao , Xiao Hu","doi":"10.1016/j.ultsonch.2026.107757","DOIUrl":"10.1016/j.ultsonch.2026.107757","url":null,"abstract":"<div><div>Ultrasound processing offers a sustainable and non-chemical strategy for controlling molecular organization in soft materials. In this work, we show that ultrasonication can reorganize chitosan-silk blends into ordered microphase architectures similar to classical AB block copolymers without any chemical synthesis providing a novel strategy to control nanoscale morphology and enhance material functionality. Composite films were prepared using <em>Bombyx mori</em> silk fibroin and chitosan spanning low, medium, and high molecular weight ranges, followed by ultrasound treatment under optimized time and power conditions. The resulting materials were examined using scanning electron microscopy (SEM) to resolve microphase domains, Fourier-transform infrared spectroscopy (FTIR) to probe molecular interactions, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) to assess thermal behaviors, and X-ray diffraction (XRD) to analyze crystalline organization. Ultrasound treatment induced nanoscale structural ordering, enhanced intermolecular hydrogen bonding, and increased β-sheet formation in silk proteins, giving rise to distinct spherical, insular, and lamellar microdomains. These ultrasound-mediated structural transformations produced substantial improvements in thermal stability, mechanical performance, hydrophilicity, and morphological uniformity compared with untreated films. This study provides the first direct evidence that ultrasonic energy alone can drive biopolymer blends into ordered microphase patterns traditionally associated with block-copolymer chemistry. These findings position ultrasonication as a simple, green, and scalable platform for designing biomaterials with tunable hierarchical structures and multifunctional properties suitable for advanced biomedical and sustainable applications.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107757"},"PeriodicalIF":9.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146089397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simultaneous oil recovery and hydrocarbon degradation in aged oily sludge via jet cavitation 射流空化对老化含油污泥的同时采油和烃降解

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.ultsonch.2026.107752

Hanshuo Yang , Honglei Yu , Dexi Wang

{"title":"Simultaneous oil recovery and hydrocarbon degradation in aged oily sludge via jet cavitation","authors":"Hanshuo Yang , Honglei Yu , Dexi Wang","doi":"10.1016/j.ultsonch.2026.107752","DOIUrl":"10.1016/j.ultsonch.2026.107752","url":null,"abstract":"<div><div>The efficient treatment of aged oily sludge, a challenging by-product of the petroleum industry, is crucial for resource recovery and environmental protection. Conventional methods often suffer from limited oil recovery efficiency. This study proposes a novel application of jet cavitation technology to disintegrate aged oily sludge, aiming to enhance oil recovery and reduce petroleum hydrocarbon content. The mechanism of disintegration involves both mechanical and chemical effects: the mechanical forces destroy hydrogen bonds to facilitate oil phase desorption, while cavitation-induced chemical bond rupture and free radical oxidation degrade long-chain hydrocarbons into short-chain compounds. The physicochemical properties (oil components, functional groups, petroleum hydrocarbons) of the sludge were comprehensively analyzed before and after treatment using multi-scale characterization techniques, including laser particle sizing, contact angle and Zeta potential measurements, combined with Thin Layer Chromatography-Flame Ionization Detection (TLC-FID), Fourier Transform Infrared Spectroscopy (FT-IR), and Gas Chromatography-Mass Spectrometry (GC–MS). Under optimized conditions (inlet pressure of 14.9 MPa, jet water temperature of 40°C, sludge concentration of 21.16%, hydraulic retention time of 5.98 s, and sludge temperature of 50°C), a maximum oil recovery rate of 84.95% was achieved. This result is significantly superior to the efficiency obtained via ultrasonic cavitation treatment, demonstrating the notable advantage and potential of the jet cavitation method for the effective treatment of aged oily sludge.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"126 ","pages":"Article 107752"},"PeriodicalIF":9.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146095523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling synergy in ultrasound-assisted enzymatic extraction: Role of treatment sequence and biomass complexity 揭示超声辅助酶提取的协同作用：处理顺序和生物量复杂性的作用

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-02-01 Epub Date: 2026-01-16 DOI: 10.1016/j.ultsonch.2026.107749

Bashar Kabawa, Imca Sampers, Katleen Raes

{"title":"Unveiling synergy in ultrasound-assisted enzymatic extraction: Role of treatment sequence and biomass complexity","authors":"Bashar Kabawa, Imca Sampers, Katleen Raes","doi":"10.1016/j.ultsonch.2026.107749","DOIUrl":"10.1016/j.ultsonch.2026.107749","url":null,"abstract":"<div><div>Emerging extraction methods, such as enzyme-assisted extraction (EAE) and ultrasound-assisted extraction (UAE), are considered safer and more sustainable alternatives to conventional techniques, due to their reduced solvent usage. Nevertheless, their application remains limited due to their low efficiency and sensitivity to environmental conditions. To overcome these drawbacks, ultrasound-assisted enzymatic extraction (UAEE) has been proposed as an alternative synergistic approach to improve biomass disruption. In this study, the effect of ultrasound on the susceptibility of pectic substrates to enzymatic degradation was evaluated using both purified pectin and pectin-rich complex matrices (grapefruit peels and apple pomace). The extent of enzymatic degradation was assessed by monitoring the release of reducing sugars, while microscopic evaluation of the cell microstructure, the total phenolic release (TPC) and metal element release were quantified to support the findings.</div><div>Results indicate that ultrasonic pre- and post-treatments had no significant impact on pectin hydrolysis. In contrast, when ultrasound was applied during the enzymatic reaction, the extent of hydrolysis increased, but only in the case of the complex matrices, indicating a synergistic effect. The increased release of calcium and potassium ions suggested that ultrasound induced an enzymatic cofactor release from biomass, contributing to improved enzyme activity. Similar degradation of the cell microstructure was observed in the case of ultrasonic post treatment, although without improved hydrolysis of cell-wall pectin. This implies that prior enzymatic action weakened the matrix, making it more fragile. This is the first study to investigate the impact of plant matrix structure on the synergistic effect of the ultrasound-enzyme combination.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107749"},"PeriodicalIF":9.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of ultrasonic treatment on the physicochemical and pasting properties of pre-gelatinized Coix seed starch 超声波处理对预糊化薏苡仁淀粉理化及糊化性能的影响

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-02-01 Epub Date: 2026-01-10 DOI: 10.1016/j.ultsonch.2026.107742

Mengmeng Jiang , Kai Zhang , Wenxue Zhu , Wenfu Wu , Xiangjun Wang , YuQi Cheng , CuiYun Che , YuGe Liu

{"title":"The effect of ultrasonic treatment on the physicochemical and pasting properties of pre-gelatinized Coix seed starch","authors":"Mengmeng Jiang , Kai Zhang , Wenxue Zhu , Wenfu Wu , Xiangjun Wang , YuQi Cheng , CuiYun Che , YuGe Liu","doi":"10.1016/j.ultsonch.2026.107742","DOIUrl":"10.1016/j.ultsonch.2026.107742","url":null,"abstract":"<div><div>To investigate the effect of ultrasound on the cooking time of Coix seed, this study compared changes in the pasting properties of Coix seed under different ultrasonic times (0, 10, 20, and 30 min), and clarified the mechanism of ultrasound improving the cooking properties of Coix seed by analyzing the changes in starch structure and physicochemical properties. The results showed that cooking time decreased significantly as the ultrasonic time increased, with a 35% reduction in cooking time after 30 min of ultrasonic treatment compared to untreated Coix seeds. Ultrasound treatment induced the formation of visible pores on Coix seed starch surfaces. The significant increase in granule size was attributed to granule swelling and physical agglomeration caused by structural loosening. Crystallinity decreased from 27.56% to 20.41%, and the short-range order (R<sub>1047/1022</sub>) dropped from 2.074 to 1.535. Thermal analysis revealed a reduction in gelatinization enthalpy (ΔH) from 14.82 to 13.47 J/g and a lower energy barrier for gelatinization. Regarding physicochemical properties, ultrasonically treated Coix seed starch exhibited increased solubility and swelling power, while demonstrating decreased peak viscosity and final viscosity. Furthermore, rheological measurements showed that the storage modulus (G′) and loss modulus (G″) at 10 Hz decreased by approximately 34%. In conclusion, ultrasonic treatment significantly shortened the cooking time of Coix seeds, demonstrating its potential as an effective strategy for pre-gelatinization processing.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107742"},"PeriodicalIF":9.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145956717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of probe-ultrasonication treatments on carbendazim fungicide degradation and toxicity assessment 探针超声处理对多菌灵杀菌剂降解及毒性评价的影响

IF 9.7 1区化学

Ultrasonics Sonochemistry Pub Date : 2026-02-01 Epub Date: 2026-01-18 DOI: 10.1016/j.ultsonch.2026.107746

Murtaza Ali , Tanvir Ahmad , Muhammad Faisal Manzoor , Isam A. Mohamed Ahmed , Xin-An Zeng

{"title":"Effect of probe-ultrasonication treatments on carbendazim fungicide degradation and toxicity assessment","authors":"Murtaza Ali , Tanvir Ahmad , Muhammad Faisal Manzoor , Isam A. Mohamed Ahmed , Xin-An Zeng","doi":"10.1016/j.ultsonch.2026.107746","DOIUrl":"10.1016/j.ultsonch.2026.107746","url":null,"abstract":"<div><div>Sonochemistry is an innovative and sustainable method among the emerging non-thermal technologies for agrochemical removal, food processing, and preservation. The study aimed to investigate the effects of probe-type ultrasound (PU) on the residual degradation mechanisms of carbendazim (CBZ) fungicides, potential reduction pathways, and toxicity assessment. The results showed that CBZ fungicide residues were significantly reduced (<em>p < 0.05</em>) by up to 79.20 % as the PU power level increased. The GC–MS analysis identified six degradation products of CBZ fungicides, including 3–2-Hydroxyphenyl-1,2,4-triazol-5-amine, 2-aminobenzimidazole, hexahydropyridine, 3-methoxy-benzaldehyde oxime,1,4-dimethylpyrazole, and 1-alanine-ethylamide. In addition, the toxicity of CBZ was evaluated against Aspergillus Niger (AN) using colony counts as an indicator of fungal growth, inhibition ratio, and survival rate. The results revealed that the lower power level showed a strong inhibition ratio of up to 73.30 % compared to the highest power level, which was 28.50 %. Increasing the power level significantly increased the AN’s survival rate from 25.50 % to 75.60 %. The current study’s results suggest that sonication has significant potential to degrade agrochemicals by generating hydroxyl radicals. The current study provides new insights into the sonication-assisted degradation of CZB by describing its degradation mechanism and toxicity assessment. Unlike literature-reported studies, our results proposed a detailed degradation pathway, degradation byproducts, and a toxicity assessment of degradation intermediates, providing both the degradation behavior and the effectiveness of sonication treatment in reducing agrochemical residues.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"125 ","pages":"Article 107746"},"PeriodicalIF":9.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145995584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0