Ultrasonics Sonochemistry最新文献

{"title":"Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging","authors":"Lei Liu ,&nbsp;Fengnan Niu ,&nbsp;Yating Xiong ,&nbsp;Peng Wang ,&nbsp;Xiaoyu Lyu ,&nbsp;Zongyun Yang","doi":"10.1016/j.ultsonch.2024.107134","DOIUrl":"10.1016/j.ultsonch.2024.107134","url":null,"abstract":"<div><div>Meat products for elderly people are high in sodium content and hardness. Thus, the aim of this study is to explore how ultrasound-assisted low-sodium salting improves meat quality and determine the conditions that result in meat tenderness ideal for people aged 65–74 years. The ultrasound-assisted treatment of bovine hip muscle with non-sodium salt (CaCl₂ and C₆H₁₀CaO₆) was adopted, followed by sous vide (SV) cooking (65 ℃ for 8–12 h). Results showed that ultrasound-assisted low-sodium salt curing can considerably reduce the shear force and hardness of beef (<em>P</em> &lt; 0.05), promote the diffusion of Na⁺ (<em>P</em> &lt; 0.05), and increase water content (<em>P</em> &lt; 0.05), consistent with the water mobility results of low-field nuclear magnetic resonance. The tenderized effects were examined by Raman spectroscopy, which showed that the ordered α-helix and β-fold contents of the meat proteins decreased, and disordered β-turn and random coil contents increased after heat treatment with ultrasound-assisted low-sodium salt curing. Scanning electron microscopy revealed that the degree of muscle fiber destruction by ultrasound-assisted low-sodium salt curing combined with heat treatment was higher than that observed after traditional cooking with high amounts of sodium. With regard to tenderness, beef marinated with ultrasound-assisted C₆H₁₀CaO₆ and subjected for 10 h was preferred by people aged 65–74 years. Ultrasound-assisted low-sodium salt curing can improvements on simultaneously reduce the sodium content and enhance the tenderness of meat products for elderly people, and provides an ultrasonic scheme for meat processing using non-sodium salt.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107134"},"PeriodicalIF":8.7,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142602388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into kinetic, isotherm, and thermodynamic of ultrasound mode- and amplitude-dependent carotenoid and chlorophyll degradation or/and adsorption","authors":"Shahrzad Maleki ,&nbsp;Elahe Abedi ,&nbsp;Seyed Mohammad Bagher Hashemi","doi":"10.1016/j.ultsonch.2024.107130","DOIUrl":"10.1016/j.ultsonch.2024.107130","url":null,"abstract":"<div><div>Experimental data were analyzed to investigate the underlying adsorption or degradation mechanism of carotenoids and chlorophylls over the bleaching of sunflower oil through different amplitudes of horn and bath ultrasound (ultrasound-assisted bleaching; UAB), temperature, time, and bleaching clay. Quantifying the color removal efficiency in both batch and continuous systems, along with the corresponding process time and energy consumption, is paramount for evaluating the energy-related performance of the treatment method. The adsorption of pigments onto activated bentonite was notably rapid and effective when ultrasound was employed. In both bleaching processes, the adsorption kinetics of carotenoids and chlorophyll exhibited a pseudo-second-order behavior. At the same time, a pseudo-first-order equation provided a better fit for the control conditions. Moreover, intra-particle diffusion contributed to the adsorption mechanism, although it was not the only rate-limiting step in the adsorption of pigments on the clay. It is hypothesized that carotenoid and chlorophyll adsorption occur through physisorption in control conditions, while chemical reactions play a role in pigment removal under sonication. The Freundlich isotherm yielded precise estimates of the adsorption equilibrium data for carotenoid and chlorophyll during ultrasonic bleaching, suggesting a multilayer adsorption mechanism under ultrasound exposure. The thermodynamic study found that pigment adsorption was feasible, spontaneous, and endothermic. According to the results, horn and bath ultrasound, especially at higher voltages, can remarkably remove carotenoid and chlorophyll from sunflower oil compared to the traditional bleaching process.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107130"},"PeriodicalIF":8.7,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142602379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on ultrasonic-assisted deep eutectic solvent extraction process and in vitro antioxidant of Anchusa italica Retz. Flowers","authors":"Linyang Wang ,&nbsp;Pin Chen ,&nbsp;Ainiwaer Aikemu ,&nbsp;Haiyan Zhang ,&nbsp;Shuge Tian","doi":"10.1016/j.ultsonch.2024.107127","DOIUrl":"10.1016/j.ultsonch.2024.107127","url":null,"abstract":"<div><div><em>Anchusa italica</em> Retz. Flowers (Airfs) is a perennial herb belonging to the Boraginaceae family. A variety of pharmacological agents are employed in the treatment of a multitude of cardiovascular disorders. The study employs ultra-performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry (UPLC-Q-Exactive Orbitrap-MS) to elucidate the complex chemical composition of these flowers, identifying a multitude of bioactive constituents. It is noteworthy that rosmarinic acid (RA) emerged as a predominant compound, a finding underscored by its high relative content of 39.8511% in the methanolic extract of the flowers.</div><div>The innovative approach involved the use of a deep eutectic solvent (DES), a green extraction medium, which, when combined with ultrasonic assistance, resulted in a notable enhancement of the extraction yield of total polyphenols and RA. The optimization of this extraction process was achieved through a meticulous response surface methodology, which identified critical factors and their optimal conditions. These included a water content of 29.051 % and a material-liquid ratio of 20.961 mL/g. The optimal conditions were determined to be an extraction time of 35.725 min, an ultrasonic power of 240.342 W.</div><div>In vitro antioxidant assays further substantiated the therapeutic potential of Anchusa italica Retz. flowers. RA demonstrated remarkable DPPH and ABTS radical scavenging capabilities, with rates exceeding 90%. The comprehensive evaluation value (CEV), derived from the total polyphenol content (TPC) and RA, was optimized under the aforementioned conditions, yielding a CEV of 222.452.</div><div>The optimized extraction method presents a sustainable and efficient protocol for the isolation of bioactive compounds from natural sources, thereby underscoring the significance of this research in the field of natural product chemistry and ultrasonics Sonochemistry.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107127"},"PeriodicalIF":8.7,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142602383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative","authors":"Faiza Javed ,&nbsp;Saima Tehseen ,&nbsp;Faiza Ashfaq ,&nbsp;Aysha Sameen ,&nbsp;Waseem Khalid ,&nbsp;Rizwana Batool ,&nbsp;Ahmed Bilal ,&nbsp;Muhammad Zubair Khalid ,&nbsp;Tawfiq Alsulami ,&nbsp;Robert Mugabi ,&nbsp;Gulzar Ahmad Nayik","doi":"10.1016/j.ultsonch.2024.107133","DOIUrl":"10.1016/j.ultsonch.2024.107133","url":null,"abstract":"<div><div>Fig fruit (<em>Ficus carica</em> L.) drink is a source of healthy minerals, vitamins, and bioactive ingredients however to improve the shelf-life of functional drink naturally, moringa leaf extract was compared with optimized concentration of potassium metabisulphite (synthetic preservative). Purposely, fig fruit drink, without preservatives was considered as negative control whereas, 0.2 % potassium metabisulphite-based fig fruit drink was taken as positive control. Further, ultrasound assisted extracts of moringa at varied levels; 5, 10, 15, and 20 % were incorporated in the fig fruit drink as natural preservative to test antioxidant, storage, and sensory quality against control samples. Resultantly, the maximum loss in antioxidant activity (18–38 %) and functional ingredients (24–56 %) was observed in negative control sample, in response to high microbial expansion till the termination of the study. Additionally, acceptability score for negative control sample was maximum at Day 1, that afterwards faced significant decline at 30th Day (6.6 ± 0.3). In contrast, positive control sample demonstrated minimum loss of free radical scavenging ability (7–22 %), polyphenols (11 %) and flavonoids (7 %) thus indicated maximum control on microbes i.e. 61–63 % as compared to negative control. Further, positive control sample indicated optimum consumer preference (7.0 ± 0.3) that remained stable throughout storage. Further, as the concentration of moringa exceeded from 5 to 20 %, the loss of functional ingredients reduced from 13 to 24 to 6–11 % and deterioration in antioxidant capacity suppressed from 14 to 26 to 8–20 %, correspondingly however, the sensory acceptability showed a declining trend, and 20 % moringa based sample portrayed poor consumer response (5.0 ± 0.2). Lastly, it was deduced that control on microbes was directly proportional to the concentration of moringa extract in fig fruit drink, that was poor in 5 % moringa extract concentration; 32–54 %. Conclusively, customer preference was reasonable (6 ± 0) at 15 % moringa extract concentration so this level should be employed in fig fruit drink for realistic control on bacterial (57 %) and fungal (47 %) activities.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107133"},"PeriodicalIF":8.7,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and mechanism exploration of a quantitative model for Escherichia coli transformation efficiency based on ultrasonic power","authors":"Feifan Leng ,&nbsp;Yubo Wang ,&nbsp;Ning Zhu ,&nbsp;Xiaopeng Guo ,&nbsp;Wen Luo ,&nbsp;Yonggang Wang","doi":"10.1016/j.ultsonch.2024.107132","DOIUrl":"10.1016/j.ultsonch.2024.107132","url":null,"abstract":"<div><div>Ultrasonic-mediated plasmid transformation is a promising microbial transformation strategy with broad application prospects that has attracted interest across various fields. Limited research exists on developing a quantitative model to understand the relationship between transformation efficiency and ultrasonic power. Within the ultrasonic range that did not damage plasmids, the maximum transformation efficiency reached at 4.84 × 10⁵ CFU/μg DNA. A kinetic model based on changes in membrane permeability was utilized to determine the membrane permeability at different power levels. The results indicated a linear correlation between ultrasonic power, transformation efficiency, and membrane permeability within a specific range. A quantitative relationship model was established based on ultrasonic power and transformation efficiency in <em>E. coli</em>. Electron microscopy revealed that <em>E. coli</em> cells subjected to ultrasonic treatment exhibited pore formation and cellular expansion. Furthermore, the integrity of the bacterial membrane was compromised as ultrasonic power increased. Nine genes associated with the functional terms of cell membrane components and transmembrane transport were identified in <em>E. coli</em> DH5α. According to qRT-PCR results, genes with these functions (including <em>cusC, uidC, tolQ, tolA, ompC, yaiY)</em> play crucial roles in ultrasound-mediated transformation of <em>E. coli</em> DH5α<em>.</em> This study suggested that ultrasound-mediated transformation in <em>E. coli</em> DH5α is not a simple physical–chemical process but rather involves the regulation of responsive membrane-related genes. This research establishes the groundwork for future comprehensive investigations into the molecular mechanism of ultrasound-mediated transformation and provides insights for the application of ultrasound technology in genetic engineering and related fields.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107132"},"PeriodicalIF":8.7,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A new strategy for modelling sonochemical reactors: Coupling of the non-linear Louisnard model with mass and heat transport equations with applications to cavitating viscous fluids.","authors":"Quinten Goris, Ariana Bampouli, Mohammed Noorul Hussain, Olivier Louisnard, Georgios D Stefanidis, Tom Van Gerven","doi":"10.1016/j.ultsonch.2024.107114","DOIUrl":"https://doi.org/10.1016/j.ultsonch.2024.107114","url":null,"abstract":"<p><p>In this work, novel numerical models were developed and validated to offer new strategies in modelling sonochemical reactors. More specifically, in our original approach the non-linear Louisnard model was coupled with heat and mass transport equations to predict gradients in temperature and species concentration in a sonicated reactor. Additionally, a new operating window was investigated by modelling mixtures of increasing viscosity on both micro- and macroscale sonochemical effects. On the microscale, the effects of increasing viscosity on bubble dynamics were determined by solving the Keller-Miksis equation. Various cavitation threshold definitions were evaluated. The bubble collapse temperature was determined for all investigated mixtures and the energy dissipation of a single bubble was calculated. On the macroscale, different acoustic attenuation models were compared accounting for either linear or non-linear equations. Specifically, viscous losses were implemented in the non-linear Louisnard model, and model predictions were validated against experimental data. The model was able to predict multiple zones of cavitation in the reactor, as observed experimentally, and to estimate the dissipated energy for the different mixtures. Moreover, it was demonstrated that the cavitation-based attenuation dominates the other dissipation phenomena even for the most viscous solutions. The Louisnard model was coupled with heat transport equations, and using this extended version of the model, the temperature profiles were predicted for mixtures of increasing viscosity during sonication. Using a regression formula available in literature, radical production was related to the acoustic pressure field. By including reactions and mass transport in the acoustic model, for the first time in modelling ultrasonic reactors, the full distribution of light in the reactor during sonochemiluminescence (SCL) experiments for water was quantified.</p>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"112 ","pages":"107114"},"PeriodicalIF":8.7,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142680424","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}

{"title":"Method development and validation for the extraction and quantification of sesquiterpene lactones in Dolomiaea costus","authors":"Mohammed Aldholmi","doi":"10.1016/j.ultsonch.2024.107128","DOIUrl":"10.1016/j.ultsonch.2024.107128","url":null,"abstract":"<div><div><em>Dolomiaea costus</em>, commonly known as Indian costus, is a medicinal plant from the Asteraceae family. The root and powder of costus have been widely used to treat various health conditions. The primary bioactive compounds in this plant are sesquiterpene lactones, particularly costunolide and dehydrocostus lactone. This study aimed to establish a rapid, environmentally friendly, and cost-effective method for the high-throughput extraction and quantification of sesquiterpene lactones in Indian costus. Ultrasonic bath (UB) and UPLC/MS-MS were employed to extract and analyse 49 Indian costus samples. Aqueous ethanol was identified as the most effective solvent system for extracting and analysing sesquiterpene lactones. The extraction efficiency of the ultrasonic bath was comparable to that of the ultrasonic homogeniser while shaking showed the lowest efficiency. The environmentally friendly UPLC/MS-MS analysis revealed mean concentrations (±SD; μg/100 μg) of 1.00 (±0.39) for costunolide and 0.70 (±0.25) for dehydrocostus lactone. An inverse correlation was observed between sesquiterpene lactone content and sample colour. Most samples contained costunolide levels above the minimum limit (0.6 %) specified by the Chinese monograph, but only a few met the 1.8 % threshold for total sesquiterpene lactones. Given the importance of bioactive sesquiterpene lactones for medicinal efficacy, insufficient levels may result in diminished therapeutic value. Therefore, standardising Indian costus products is crucial to ensure quality and appropriate dosing. This study contributes to the standardisation of Indian costus, a vital step towards ensuring the efficacy and safety of herbal products.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107128"},"PeriodicalIF":8.7,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reducing the oil absorption and oil deterioration in fried apple slices by ultrasound integrated in infrared frying","authors":"Ya Su ,&nbsp;Shuyi Li ,&nbsp;Tiantian Hu ,&nbsp;Jieru Zhang ,&nbsp;S.M. Roknul Azam ,&nbsp;Aiqing Ren","doi":"10.1016/j.ultsonch.2024.107125","DOIUrl":"10.1016/j.ultsonch.2024.107125","url":null,"abstract":"<div><div>The effects of integrated ultrasonic infrared frying (USIF) on the oil absorption of apple slices and the oil deterioration were studied with frequency of 28 and 40 kHz, respectively. Results showed that the heat transfer and moisture migration was accelerated by the integrated ultrasound in IF. The soluble Gal-A content and esterification degree of pectin was increased, the damages of pectin crystal structure and chemical structure in side chain was aggravated. These damages to pectin were intensified with higher frequency (40 kHz) of ultrasound. Lower retention of phenols was found in USIF apple slices, but the flavonoids content had no significant change compared to CF samples. USIF samples showed a smoother morphology, and the pore volume and porosity were reduced by ultrasonication applied with 28 kHz but increased with 40 kHz. The largest volume fraction of pores was changed from 100-250 μm in IF to 0.02–10 μm and 10–100 μm by the integrated ultrasound at 28 kHz and 40 kHz samples, respectively. The total oil uptake in USIF samples was reduced by 24.9 %–33.2 % compared to the conventional fried (CF) samples, and achieved the lowest with the frequency of 40 kHz. The surficial and structural oil were also decreased by 39.2 %-51.3 % and 20.9 %–32.3 %, respectively. The peroxide value, acid value, carbonyl value, polar component, and the saturated fatty acids ratio of oil in repeated frying for 16 h was reduced in USIF, especially with ultrasonication 40 kHz. These results indicate that USIF is a promising method for producing novel low-oil apple fries.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107125"},"PeriodicalIF":8.7,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High precision acoustofluidic synthesis of stable, biocompatible water-in-water emulsions","authors":"Kajal Sharma ,&nbsp;Hao Deng ,&nbsp;Parikshit Banerjee ,&nbsp;Zaimao Peng ,&nbsp;Jackson Gum ,&nbsp;Alberto Baldelli ,&nbsp;Jacek Jasieniak ,&nbsp;Laurence Meagher ,&nbsp;Mikaël M. Martino ,&nbsp;Venkat Gundabala ,&nbsp;Tuncay Alan","doi":"10.1016/j.ultsonch.2024.107120","DOIUrl":"10.1016/j.ultsonch.2024.107120","url":null,"abstract":"<div><div>Water-in-water (w/w) emulsions, comprising aqueous droplets within another continuous aqueous phase, rely on a low interfacial tension for stability. Thus far, it has been challenging to control their size and stability without the use of stabilizers. In this study, we introduce a microfluidic technique that addresses these challenges, producing stable w/w emulsions with precisely controlled size and uniformity. Results shows that using an acoustically actuated microfluidic mixer, PEG, Dextran, and alginate solutions (84.66 mPa.s viscosity difference) were homogenized rapidly, forming uniformly distributed w/w emulsions stabilized in alginate gels.</div><div>The emulsion size, uniformity, and shear sensitivity can be tuned by modifying the alginate concentration. Biocompatibility was evaluated by monitoring the viability of kidney cells in the presence of emulsions and gels. In conclusion, this study not only showed emulsion formation with a high mixing efficiency exceeding 90 % for all viscosities, actuated at an optimized frequency of 1.064 MHz, but also demonstrated that an aqueous, solvent, and emulsifier-free composition exhibited remarkable biocompatibility, holding promise for precise drug delivery, cosmetics, and food applications.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107120"},"PeriodicalIF":8.7,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-frequency sono-fermentation with mono and co-cultures of LAB synergistically enhance mulberry juice: Evidence from metabolic, micromorphological, sensorial, and computational approaches","authors":"Sanabil Yaqoob ,&nbsp;Aysha Imtiaz ,&nbsp;Ibrahim Khalifa ,&nbsp;Sajid Maqsood ,&nbsp;Riaz Ullah ,&nbsp;Abdelaaty A. Shahat ,&nbsp;Fahad Al-Asmari ,&nbsp;Mian Shamas Murtaza ,&nbsp;Jian-Ya Qian ,&nbsp;Yongkun Ma","doi":"10.1016/j.ultsonch.2024.107117","DOIUrl":"10.1016/j.ultsonch.2024.107117","url":null,"abstract":"<div><div>The effect of multi-frequency ultrasound-assisted (20/28/40 KHz) lactic acid bacteria (LAB- <em>Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus acidophilus,</em> and <em>Lactobacillus helveticus)</em> fermentation (mono and co-cultures) on the metabolic, structural, micromorphological, and sensorial properties of mulberry juice were evaluated. Results indicated that multi-frequency ultrasound-assisted fermentation significantly modified the microstructure of mulberry juice powder, resulting in more porous and rougher surfaces with irregular indentations. Total phenolic content in the best-performing sample (S10) increased to 365.36 mg GAE/mL, while total flavonoid content rose to 139.20 mg RE/mL (p &lt; 0.05). Antioxidant activity, as measured by DPPH and FRAP assays, also showed considerable improvement, with DPPH scavenging activity increasing to 87.45 % and FRAP-value to 3.27 mM TE/mL (p &lt; 0.05). Additionally, HPLC-UV analysis revealed that the amendment in the concentrations of cyanidin-3-rutinoside (47.47 mg/L) and peonidin-3-O-glucoside (66.86 mg/L) in the S2-based sample. E-nose analysis demonstrated intense flavor profiles in fermented samples, particularly in sample S15. Sensory evaluation also highlighted that the fruity and floral aromas in co-culture fermented samples were enhanced, notably in S10, S7, and S14. Thus, combining multifrequency ultrasonication and fermentation significantly enhances the antioxidants capacity, flavor profile, micro-morphology, and overall quality of mulberry juice.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"111 ","pages":"Article 107117"},"PeriodicalIF":8.7,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142492480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}