Ultrasonics Sonochemistry最新文献

{"title":"Ultrasound-assisted extraction and flavor quality assessment of in vitro biomimetically fermented Kopi Luwak.","authors":"Shengjie Duan, Ziqian Qiao, Yuanfeng Chen, Yan Shen, Zezhu Du, Jinya Dong, Lihui Yu, Yanmei Li, Ruijuan Yang, Chongye Fang","doi":"10.1016/j.ultsonch.2025.107499","DOIUrl":"10.1016/j.ultsonch.2025.107499","url":null,"abstract":"<p><p>Kopi Luwak, renowned for its distinctive flavor profile, has long been esteemed in specialty coffee circles; however, the conventional animal digestive process is fraught with significant ethical and sustainability controversies. Building upon these findings, the present study established a tightly controlled in vitro biomimetic fermentation system, complemented by ultrasound-assisted extraction and multi-omics analyses, to faithfully reconstruct and elevate the hallmark flavour of civet coffee. Leveraging metagenomic data from the civet gut, thirty core functional strains were selected from 1870 isolates to create a synthetic symbiotic consortium. Fermentation parameters were optimised in three stages-single-factor experiments, Box-Behnken response-surface design, and a genetic-algorithm-artificial-neural-network (GA-ANN) model. Fermentation products were recovered by ultrasound-assisted extraction (40 kHz, 400 W, 10 min); volatile and non-volatile metabolites were quantified in both targeted and untargeted modes via GC-MS and UHPLC-MS/MS, and their temporal dynamics were deciphered through time-series clustering and metabolic-network analysis. The optimal conditions-16.5 % inoculum, initial pH 6.25, 33 ℃, 135 h-yielded an average SCA cupping score of 82.92, with a maximum of 85.25, significantly higher than those of natural fermentation and conventional civet coffee (P < 0.05). Total acidity increased to 0.78 g L^-1, total polyphenol content reached 225.3 mg L^-1, and key bioactive compounds remained stable. GC-MS quantification showed 1.9-2.3-fold increases in 2,3-dimethoxyphenol, phenylethanol, and 5-methylfurfural, alongside 63 % and 41 % reductions in 2-methylpyrazine and caffeine, respectively. Multi-omics evidence indicated that lipid β-oxidation, the amino-acid Ehrlich pathway, and esterification jointly enriched fruity, nutty, and floral notes; the elevated copy numbers of ndmA/B and pyoA/B genes underpinned the attenuation of bitter compounds. Relative to conventional solvent and Soxhlet extraction, ultrasound-assisted extraction improved volatile recovery by approximately 28 %, reduced energy consumption by ≥66 %, and halved solvent usage. Overall, this work achieves a high-fidelity in vitro replication of the civet gut microbiome and its metabolic functions, enables precision flavour modulation through intelligent optimisation and green extraction, and demonstrates industrial feasibility-the processing cost per kilogram of raw beans is 76.7 % lower than that of the traditional animal-derived method.</p>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"120 ","pages":"107499"},"PeriodicalIF":9.7,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12357160/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144815499","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":"Metabolomic insights into ultrasound-assisted fermentation of grape juice","authors":"Liyue Fei ,&nbsp;Dongsheng Zhang ,&nbsp;Yu Li ,&nbsp;Johane Johari Mkunga ,&nbsp;Zinan Zhang ,&nbsp;Chenglong He ,&nbsp;Chunhui Shan ,&nbsp;Muhammad Iqbal Choudhary ,&nbsp;Xinquan Yang ,&nbsp;Wenchao Cai","doi":"10.1016/j.ultsonch.2025.107537","DOIUrl":"10.1016/j.ultsonch.2025.107537","url":null,"abstract":"<div><div>Numerous studies have demonstrated that both lactic acid bacteria (LAB) fermentation and ultrasound-assisted fermentation can enhance the antioxidant activity of fruit juices; however, the effects of these two treatments on metabolites and antioxidant activity in grape juice (GJ) have yet to be investigated. Therefore, this study aimed to analyze the specific effects of LAB fermented grape juice (FGJ) and ultrasound-assisted fermented grape juice (UFGJ) on the antioxidant activity and metabolite production, while also conducting a preliminary investigation into the potential mechanisms underlying the antioxidant action of UFGJ using network pharmacology and molecular docking. The results indicated that UFGJ significantly enhanced the total phenolic content, total flavonoid content, and antioxidant activity of both FGJ and GJ (P &lt; 0.001). Metabolomics analysis revealed highly significant differences in metabolite composition among the three groups (P &lt; 0.001). The major differential metabolite classes and metabolic pathways of the FGJ versus GJ and UFGJ versus GJ groups were the same, with the latter group showing higher levels of shared metabolites. Thus, UFGJ does not alter the metabolic pathway of FGJ, but instead enhances its metabolic efficiency and increases metabolite enrichment. Correlation and network pharmacology analyses revealed that key antioxidant metabolites such as 2-hydroxycinnamic acid, gallic acid, and myricetin 3-rhamnoside primarily target core genes such as PPARG, EGFR, PTGS2, and PPARA, further regulating signaling pathways associated with chemical carcinogenesis-receptor activation, adherens junctions, and PPAR signaling pathway to exert antioxidant effects. Furthermore, molecular docking assays demonstrated that ursolic acid displaying the most stable binding to EGFR.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107537"},"PeriodicalIF":9.7,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144921185","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":"Evaluation of disinfection and cavitation performance of a cylindrical rotational hydrodynamic cavitation reactor: Influence of key geometric parameters of the cavitation generation unit","authors":"Licheng Xue ,&nbsp;Zongrui Hao ,&nbsp;Sivakumar Manickam ,&nbsp;Gang Liu ,&nbsp;Haizeng Wang ,&nbsp;Xun Sun ,&nbsp;Haiyan Bie","doi":"10.1016/j.ultsonch.2025.107544","DOIUrl":"10.1016/j.ultsonch.2025.107544","url":null,"abstract":"<div><div>Hydrodynamic cavitation offers a promising technological platform for diverse industrial applications, including water treatment and chemical process intensification, and holds significant potential for widespread adoption in future advanced processing systems. This study investigates the disinfection efficacy of a novel Cylindrical Rotational Hydrodynamic Cavitation Reactor (CRHCR) and elucidates the underlying mechanism of Escherichia coli (<em>E. coli</em>) inactivation induced by hydrodynamic cavitation. Microscopic analysis of <em>E. coli</em> post-treatment revealed that the intense mechanical shear forces produced by collapsing bubbles are primarily responsible for bacterial inactivation. In addition, the influence of key geometric parameters of the cavitation generation unit on the hydrodynamic performance of the CRHCR was systematically examined. The results demonstrate that rectangular grooves exhibit superior cavitation performance compared to trapezoidal and triangular configurations. An increase in groove width and number correlates positively with enhanced cavitation intensity. In contrast, changes in groove depth, oblique tooth angle, and groove angle exhibit a non-linear trend, with cavitation performance initially increasing with as these parameters rise, followed by a decline once optimal thresholds are exceeded. Optimal cavitation performance was attained with a groove depth of 2 mm, an oblique tooth angle of 68°, and a groove angle of 5°. The observed variation in cavitation efficiency across different CRHCR configurations is attributed to the distinct geometries of the cavitation generation units, which modulate the distribution of low-pressure zones. These findings provide valuable insights into the structural design, theoretical understanding, and practical application of advanced hydrodynamic cavitation systems.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107544"},"PeriodicalIF":9.7,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144921184","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":"In-situ study on grain refinement mechanism of Al-13Cu alloys modified by high entropy alloy particles and ultrasonic treatment","authors":"Yuanzheng Cao ,&nbsp;Xiaojuan Shang ,&nbsp;Guangkai Yang ,&nbsp;Jie Wang ,&nbsp;Yiwang Jia ,&nbsp;Qibin Liu ,&nbsp;Yun Che ,&nbsp;Sanquan Men ,&nbsp;Xiang Li ,&nbsp;Yuliang Zhao ,&nbsp;Da Shu","doi":"10.1016/j.ultsonch.2025.107532","DOIUrl":"10.1016/j.ultsonch.2025.107532","url":null,"abstract":"<div><div>This study explores the grain refinement mechanisms of primary α-Al during solidification of Al-13 wt% Cu alloy modified by FeCoCrNiAl high-entropy alloy (HEA) particles via ultrasonic treatment. In situ X-ray radiography combined with machine learning-based computer vision techniques was employed to systematically analyze the nucleation and growth behaviors of α-Al grains. Results indicate a significant grain refinement effect associated with increased HEA particle content and higher cooling rates. Specifically, the addition of 2.0 wt% HEA particles reduce the primary α-Al grain size notably, achieving approximately 213 μm at a cooling rate of 1.0 K/s. At a cooling rate of 0.2 K/s, raising the HEA content from 0.5 to 2.0 wt% markedly increases the maximum nucleation rate (from 8.6 to 30.3 crystals/mm³/s), shortens the time required for grain growth cessation (from 18 s to 10 s). Similarly, at a fixed HEA content (1.0 wt%), increasing the cooling rate from 0.2 K/s to 1.0 K/s enhances the maximum nucleation rate (from 25.7 to 93.9 crystals/mm³/s) and reduces the grain growth cessation time (from 15 s to 9 s). Grain size distributions consistently exhibit normal distribution patterns. The addition of HEA particles significantly inhibits grain growth and reduces solute enrichment during solidification. These findings demonstrate that FeCoCrNiAl HEA particles facilitate grain refinement by effectively promoting heterogeneous nucleation and inhibiting grain growth.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107532"},"PeriodicalIF":9.7,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926002","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":"Ultrasonic engineering of bovine serum albumin nanoparticles for high internal phase Pickering emulsions: Interfacial behavior, microstructural evolution and stabilization enhancement","authors":"Liyuan Ma ,&nbsp;Jie Li ,&nbsp;Yixiang Liu ,&nbsp;Jie Zheng","doi":"10.1016/j.ultsonch.2025.107543","DOIUrl":"10.1016/j.ultsonch.2025.107543","url":null,"abstract":"<div><div>This study investigated the influence of ultrasonic treatment on the physicochemical properties of bovine serum albumin (BSA) and its applicability in stabilizing high internal phase Pickering emulsions (HIPPEs). Under optimized sonication conditions (250 W, 12 min), stable ultrasonically modified BSA (UBSA) particles were generated, exhibiting a small particle size (41.39 nm), a polydispersity index &lt; 0.17, a higher absolute zeta potential (&gt; 20 mV), and favorable wettability (three-phase contact angle: 78.71°), accompanied by reduced surface hydrophobicity. Intrinsic fluorescence spectra and circular dichroism (CD) analysis confirmed that ultrasonication altered the secondary structure of BSA, leading to the exposure of hydrophobic groups. Dynamic interfacial tension and adsorption kinetics analyses revealed that UBSA particles exhibited lower interfacial tension and significantly higher diffusion coefficient (<em>K_diff</em>) and penetration coefficient (<em>K_p</em>) than native BSA, indicating enhanced diffusion and adsorption capabilities of UBSA at the oil–water interface. Rheological analyses demonstrated that UBSA-stabilized HIPPEs possessed higher viscosity and larger storage (<em>G′</em>) and loss (<em>G″</em>) moduli. Optical and confocal laser scanning microscopy confirmed the successful formation of HIPPEs at UBSA concentrations ≥ 1.0 % (w/v). UBSA-stabilized HIPPEs displayed a reduced droplet size (10.59 µm) and a more densely packed droplet structure, which conferred enhanced resistance against droplet coalescence compared to emulsions stabilized by native BSA. Moreover, stability assessments indicated that the centrifugal, freeze–thaw and storage stability of the prepared HIPPEs were significantly improved. Importantly, UBSA-based HIPPEs serving as a delivery vehicle also effectively enhanced the thermal processing stability of β-carotene. The findings demonstrate the potential of ultrasound-modified BSA nanoparticles as effective stabilizers for HIPPEs, providing valuable insights for the development of healthy and safe food-grade emulsion systems.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107543"},"PeriodicalIF":9.7,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144917347","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":"Influences of inter-bubble interactions on ultrasonic cavitation dynamics and subharmonic emissions in viscoelastic media with nonlinear elasticity","authors":"Dui Qin ,&nbsp;Qianru Yang ,&nbsp;Bingyu Zhang ,&nbsp;Wei Wang ,&nbsp;Xiaojuan Ji","doi":"10.1016/j.ultsonch.2025.107541","DOIUrl":"10.1016/j.ultsonch.2025.107541","url":null,"abstract":"<div><div>Ultrasonic cavitation in viscoelastic media is a physical process that features in a variety of chemical reactions, food processing, and biomedical applications due to a range of cavitation-associated physical, chemical, and biological effects. The cavitation effects are essentially caused by the dynamic behaviors of oscillating bubbles, which are strongly influenced by the complex and various inter-bubble interactions. However, how cavitation bubbles interact with each other and these interactions subsequently influence the ultrasonic cavitation dynamics and acoustic emissions in viscoelastic materials still remain poorly understood. This research, by incorporating both the interactions between bubbles and the nonlinear elasticity of viscoelastic medium, first modeled and numerically investigated the dynamics of interacting cavitation bubbles in viscoelastic media with nonlinear elasticity. Then, how the inter-bubble interactions affect the bubble dynamic behaviors and subharmonic cavitation emissions was quantitatively examined. Results revealed that the oscillation amplitudes are influenced differently for the case of two-bubble systems, <em>i.e.</em>, either the enhancement or suppression effects, which affect the cavitation bubbles of different sizes to various degrees. It was found that, in most cases, the cavitation bubble of larger sizes can exert more pronounced influences on the smaller one, potentially determining whether the smaller bubble can produce subharmonic emissions. Moreover, the subharmonic emission from each cavitation bubble can be newly generated or eliminated, as respectively compared to the non-interacting cases where the single bubble is unable or able to generate the subharmonics. These phenomena primarily result from the shifts and dampening effects observed in the subharmonic resonance peak of cavitation bubbles. Additionally, it demonstrated that an increase in the amplitude of ultrasound and a decrease in the distance between bubbles would intensify the interaction effects on the subharmonic resonance characteristics. Such enhanced interactions can alter the resonance behaviors as well as amplify the strength of the 1/2 order subharmonics manifested in the power spectra. These findings might provide new insights into the interaction effects on the ultrasonic cavitation dynamics and resultant subharmonic emissions.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107541"},"PeriodicalIF":9.7,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144921186","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":"Ultrasound-intensified wet-heating induced Maillard reaction between hemp cake protein and maltodextrin: Structural characterisation, techno-functional and antioxidant properties","authors":"Marzieh Sadeghi ,&nbsp;Mohammad Mousavi ,&nbsp;Mohammad Saeid Yarmand ,&nbsp;Seyed Alireza Salami ,&nbsp;Zahra Sarlak ,&nbsp;Ehsan Parandi","doi":"10.1016/j.ultsonch.2025.107536","DOIUrl":"10.1016/j.ultsonch.2025.107536","url":null,"abstract":"<div><div>In this research, hemp protein isolate (HPI) was obtained from hemp cake using isoelectric precipitation and conjugated with maltodextrin through the Maillard reaction using wet-heating alone and combined with ultrasound to enhance its structural, functional properties (including solubility, emulsifying, foaming properties and water/oil holding capcity), and antioxidant properties. Covalent bonds between HPI and maltodextrin were confirmed using methods like SDS-PAGE, FTIR, XRD, fluorescence spectroscopy, secondary structure analysis, amino acid profile, and glycation degree (DG) measurement. Ultrasound significantly accelerated glycation, reaching a DG of 25.06 % in just 60 min, while reducing melanoidin formation, whereas wet-heating required 24 h to achieve a similar level of DG. Structural analysis revealed that wet-heating resulted in greater structural modifications due to its longer reaction time. These changes included a decrease in α-helix and β-sheet structures, higher surface hydrophobicity and zeta potential, and more noticeable microstructural changes. Techno-functional assessments revealed that wet-heating conjugates exhibited superior solubility (up to 95.77 %), emulsifying (emulsion stability index up to 48.67 %), and foaming (foaming capacity up to 107.14 %) properties, and antioxidant properties (71.95 % of ABTS), compared to ultrasound-assisted conjugates. This study highlights how ultrasound can intensify the wet-heating glycation of proteins to modify their structure, consequently improving their techno-functional properties to provide a novel plant-based protein ingredient for various food applications.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107536"},"PeriodicalIF":9.7,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144908912","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":"Effect of cavitation erosion distance on the damage of hydraulic turbine materials","authors":"Pengbo Wu ,&nbsp;Pengcheng Guo ,&nbsp;Shuaihui Sun ,&nbsp;Haipeng Nan ,&nbsp;Guojun Zhang","doi":"10.1016/j.ultsonch.2025.107534","DOIUrl":"10.1016/j.ultsonch.2025.107534","url":null,"abstract":"<div><div>Cavitation erosion could lead to material loss and structural damage in the flow components of hydraulic machinery, affecting the stable operation and efficiency of the equipment. This study established a cavitation erosion distance model for the gap in the cavitation field. High-speed cameras were used to capture the bubble distribution under different cavitation erosion distances. Additionally, the effects of cavitation erosion distance on the damage of stainless steel 06Cr16Ni5Mo, carbon steel 45#, and Q355B were investigated. The study revealed that when the cavitation erosion distance was short, the low number of cavitation bubbles in the gap volume reduced the impact frequency on the material surface. When the cavitation erosion distance was long, the attenuation of ultrasonic vibration propagation prevented gas nuclei at longer distances from developing into bubbles. Some small-volume bubbles further grew into larger-volume bubbles. The cavitation intensity distribution map obtained through image analysis showed that the maximum cavitation intensity occurring at the cavitation erosion distance of 1 mm. The maximum cumulative weight loss of three materials occurred at a cavitation erosion distance of 1 mm. The weight loss from highest to lowest was Q355B, 45#, and 06Cr16Ni5Mo. The cavitation damage of 06Cr16Ni5Mo was characterized by plastic deformation, with noticeable grain-boundary sliding and exfoliation. In contrast, the cavitation damage of 45# and Q355B was characterized by brittle spalling. The cavitation damage progression and failure mechanisms of the three hydraulic turbine materials were elucidated through comprehensive metallographic analysis. The experimental results provide guidance for enhancing the cavitation resistance of hydraulic turbine materials.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107534"},"PeriodicalIF":9.7,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926004","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":"Ultrasound-assisted deep eutectic solvent extraction of polysaccharides from Cercis chinensis bark: Optimization, kinetics and antioxidant activities","authors":"Penghua Shu ,&nbsp;Na Wang ,&nbsp;Yu Meng ,&nbsp;Shuxian Fan ,&nbsp;Simin Liu ,&nbsp;Xinfeng Fan ,&nbsp;Di Hu ,&nbsp;Hao Yin ,&nbsp;Huiying Wang ,&nbsp;Xin Wang ,&nbsp;Mengjiao Wu ,&nbsp;Feng Yu ,&nbsp;Xialan Wei ,&nbsp;Lin Zhang ,&nbsp;Jihong Huang","doi":"10.1016/j.ultsonch.2025.107535","DOIUrl":"10.1016/j.ultsonch.2025.107535","url":null,"abstract":"<div><div>This study pioneers a green, efficient ultrasound-assisted extraction (UAE) technique using a deep eutectic solvent (DES) to isolate polysaccharides from <em>Cercis chinensis</em> bark, overcoming limitations of conventional methods. Through systematic screening of 15 DES systems, DES-11 (L-proline:ethylene glycol, 1:2 M ratio) was identified as optimal, achieving a polysaccharide yield of 64.7 mg/g—3.7-fold higher than water extraction. Extraction conditions were optimized via response surface methodology (RSM) to 39 % water content, 45 °C, 28 min, solid–liquid ratio 1:40 g/mL, and 240 W ultrasonic power. SEM analysis confirmed that DES-11 disrupts plant cell walls, enhancing mass transfer. Kinetic studies revealed the process follows pseudo-first-order kinetics (R² &gt; 0.90) and is primarily controlled by intraparticle diffusion, with an apparent activation energy of 10.28 kJ·mol⁻¹. The DES-11 extracted polysaccharides exhibited moderate antioxidant activity, with IC₅₀ values of 0.54 mg/mL (DPPH), 0.24 mg/mL (ABTS) and 0.62 mg/mL (OH), suggesting potential as natural food preservatives. DES recyclability was validated over five cycles, retaining &gt; 78 % efficiency. This work establishes DES-UAE as a sustainable strategy for high-yield polysaccharide extraction, with mechanistic insights into kinetics and diffusion control.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107535"},"PeriodicalIF":9.7,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144917349","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":"Ultrasonication-induced structural and functional modification of starch in wheat flour","authors":"Jo-Tang Chang ,&nbsp;Chien-Shan Chiu ,&nbsp;Yung-Jia Chan ,&nbsp;Zeng-Chin Liang ,&nbsp;Wen-Chien Lu ,&nbsp;Po-Hsien Li","doi":"10.1016/j.ultsonch.2025.107529","DOIUrl":"10.1016/j.ultsonch.2025.107529","url":null,"abstract":"<div><div>This study investigated the effects of ultrasonication on the pasting, morphological, thermal, and rheological properties of wheat flour and dough, highlighting its potential as a green and sustainable processing technology. Wheat flour was treated with ultrasonic energy levels ranging from 40 to 140 kJ for 20 min. Rapid visco analysis (RVA) showed that at 40 kJ, peak viscosity increased from 1045.67 mPa·s (control) to 1259.00 mPa·s, and final viscosity rose from 2011.33 mPa·s to 2146.67 mPa·s, indicating enhanced gelatinisation. Differential scanning calorimetry revealed an increase in gelatinisation enthalpy (ΔH) from 8.03 J/g to 9.53 J/g, suggesting enhancement in molecular organisation. Rheological measurements demonstrated that ultrasonicated samples at 40 kJ and 100 kJ exhibited the lowest tan δ, suggesting improved elasticity and structural integrity. FTIR analysis confirmed intensified hydrogen bonding and improved gluten network formation. Low-field NMR and MRI analyses showed that ultrasonication significantly influenced water mobility and distribution within the dough. Moderate energy treatments (40 kJ to 100 kJ) enhanced water retention and network development. Scanning electron microscopy revealed surface roughness and partial granule disruption. These findings confirm that moderate ultrasonication enhances flour functionality by improving hydration, viscoelasticity, and thermal behaviour without the use of chemical additives. Ultrasonication offers an eco-friendly and energy-efficient approach for modifying wheat flour to improve the quality of sustainable flour-based products.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"121 ","pages":"Article 107529"},"PeriodicalIF":9.7,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144933270","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}