Search Results (114)

Hot water extraction (HE), enzyme-assisted hot water extraction (EAHE), ultrasonic-assisted extraction with NADES (UAE-NADES) and ultrasonic-assisted extraction with NADES and enzyme pretreatment (UAE-NADES-E) were employed to extract polysaccharides from Peucedani Decursivi Radix (PDR) and their structures were characterized for the first time. UAE-NADES-E was found to be the most effective extraction method, and the extraction process was optimized by Box–Behnken design (BBD)-response surface methodology (RSM) experiments. The optimal extraction process was determined by using a NADES system with a molar ratio of betaine to 1,3-butanediol of 1:3, a water content of 30%, a liquid/solid ratio of 40:1 mL/g, an ultrasound time of 30 min, an ultrasound temperature of 45 °C and an alcohol precipitation time of 6 h; the polysaccharide extraction yield reached 19.93%. Further, the structures of polysaccharides from PDR extracted by the above four methods were characterized by FT-IR, SEM, gel and anion-exchange chromatography. Eight monosaccharides were detected in the PDR polysaccharides extracted by the four methods. The PDR polysaccharides extracted by the UAE-NADES-E method had lower molecular weights compared with those extracted by the other methods. Moreover, the PDR polysaccharides exhibited obvious antioxidant activity, as revealed by DPPH, ABTS+ and hydroxyl radical scavenging experiments, meaning they have the potential to be developed as natural antioxidants. Full article

This study aimed to investigate the impact of ultrasonic pretreatment vacuum drying (UAVD) and temperature on drying kinetics and qualitative attributes of blood oranges in comparison to several drying methods: hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). The drying kinetics and modeling, total phenolic content (TPC), antioxidant capability (assessed using DPPH and ABTS tests), individual phenolic profiles, vitamin C concentration, and color factors were meticulously examined. Drying times were recorded as 22.5 h, 12.5 h, and 9 h for HAD; 11.5 h, 9.5 h, and 8.5 h for VD; and 10 h, 8.5 h, and 7.5 h for UAVD at 50, 60, and 70 °C, respectively. The HAD, VD, and UAVD procedures were conducted at 50, 60, and 70 °C, resulting in reduced drying periods with increasing temperature. The integration of ultrasound markedly lowered drying durations. Eleven thin-layer drying models were utilized to recreate the drying process precisely. The D_eff values of the HAD, VD, and UAVD dried samples varied from 9.08 × 10⁻⁶ to 2.82 × 10⁻⁵ m²/s, from 2.60 × 10⁻⁵ to 2.96 × 10⁻⁵ m²/s, and from 2.20 × 10⁻⁵ to 2.99 × 10⁻⁵, respectively. Among the desiccated blood orange slices, the greatest total phenolic content (TPC) was observed in freeze-dried samples (131.27 mg GAE/100 g), followed by those dried using ultrasonic-assisted vacuum drying (UAVD) at 50 °C (128.77 mg GAE/g DM). Dried blood orange slices had a vitamin C content of 29.79 to 49.01 mg/100. The drying process substantially impacted the color parameters L*, a*, and b*. These findings highlight the efficacy of ultrasound-assisted drying in decreasing drying duration while improving the retention of bioactive components in blood orange slices. Full article

Spent hops from the supercritical extraction process represent a valuable source of xanthohumol (XN), a prenylated flavonoid with demonstrated anticancer, antidiabetic, antibacterial, and anti-inflammatory properties. However, XN is thermally sensitive and readily isomerizes into the less bioactive iso-XN at elevated temperatures, necessitating mild extraction conditions. Previous studies have shown that the pretreatment of plant biomass can enhance the extraction efficiency of bioactive compounds. In this study, various pretreatment methods—including physical (freeze–thaw, ultrasound, and microwave), chemical (acid and base hydrolysis), and enzymatic approaches—were applied to spent hops prior to extraction, and XN yields were compared to those obtained from untreated samples. The experiments, performed in triplicate, yielded meaningful results which helped understand the raw material’s behavior in applied conditions. Due to the compound’s high thermal sensitivity, ultrasound and microwave pretreatments require precise control to prevent excessive temperature increases, making low-temperature methods more suitable. Additionally, exposure to elevated pH adversely affected XN extraction efficiency, limiting the applicability of strong alkaline pretreatments. Among the evaluated methods, freeze–thaw pretreatment proved to be a simple and effective strategy, enhancing XN extraction yields by up to 10.7 ± 0.7% through the optimization of soaking time, the solid-to-liquid ratio, and the thawing temperature. Identifying an inexpensive and efficient pretreatment method could reduce extraction time while improving yield, contributing to the sustainable utilization of spent hops as an XN source. Full article

There is a growing interest in studying the bioactive compounds of invasive green macroalga Caulerpa cylindracea due to their potential biotechnological applications. Algal samples were collected from two sites and seasons. Elemental analysis showed the abundance of carbon in the raw material as a source of carbohydrates. The total protein content in different samples ranged from 8.17 to 9.98%. Total lipids in different samples were around 2%. Fatty acid (FA) results revealed the presence of various types, including omega-3 and omega-6 PUFA. Furthermore, an alkaline hydrolysis optimization using response surface methodology was investigated to extract soluble compounds. It showed that the best combination for polyphenols and ABTS was 12.5% sodium carbonate (SC) at 100 °C for 8 h; however, the best combination for proteins and carbohydrates was 7.5% SC at 100 °C for 5 h. A combination of ultrasound pretreatments was carried out to assess the enhancement of the contents. Thus, an increasing amount was recorded for polyphenols and antioxidant capacity. Ultrasound pretreatment results in decreasing extraction time for all compounds. Results showed that the invasive seaweeds, causing environmental impacts in the Mediterranean Sea, represent an interesting source of bioactive compounds. Full article

Ultrasound (US) is a non-thermal food processing method that can be used as a pre-treatment or integrated during drying to enhance mass transfer by inducing cavitation and forming microchannels in plant tissue. Thus, this study investigated the combined effect of ultrasound pre-treatment (21 kHz; 180 W; 10 min, 20 min, 30 min) and the subsequent hybrid drying process—ultrasound-assisted hot-air drying (temperature of 70 °C, frequency of 36 kHz; ultrasound power of 120 W, 160 W, 200 W)—on the drying kinetics and quality attributes of dried Gloster apples. The experimental design was optimized using the response surface methodology (RSM). The effects of ultrasound parameters on drying time, dry matter content, water activity, rehydration and hygroscopic properties, color change, textural properties, content of vitamin C, polyphenols and flavonoids, and antioxidant activity were evaluated. Among the analyzed variants, the most effective combinations were longer US duration (30 min) with lower US power (120 W) or shorter US duration (10 min) with higher US power (200 W). To obtain dried material with the most desirable rehydration and hygroscopic properties, a US power in the range of 120–160 W, preceded by a US pre-treatment lasting 20 min, should be selected. Conversely, optimizing the content of bioactive components would involve choosing the longest US treatment time and medium to high ultrasonic power during drying. These results provide actionable insights for the industry to tailor drying parameters based on the desired product attributes. Full article

Ultrasound-assisted extraction (UAE) using water as a green solvent is a promising non-thermal technique for the extraction of total dietary fiber (TDF) and betaine from red beetroot (Beta vulgaris L.) peel. Compared to conventional thermal extraction (CE), UAE has proven to be a more efficient alternative method for the extraction of TDF and betaine. The pretreatment of beet was carried out using pulsed electric field (PEF) technology, with the specific energy of the PEF treatment set at 1.6 kJ/kg. To achieve the maximum betaine concentration of 24.80 µg/mL, the optimum UAE parameters were 50% amplitude with an extraction time of 3 min using distilled water as extraction solvent. The optimum TDF yield of 44.07% was achieved at 75% amplitude, 6 min treatment time and 50% ethanol solution as extraction solvent. These conditions can effectively supplement UAE, especially in the extraction of bioactive compounds from red beetroot peel. However, the TDF obtained in the residue must be evaporated for further use, which increases energy consumption. Ethanol concentration had no statistically significant effect (p > 0.05) on the TDF results, suggesting that distilled water could replace ethanol as a solvent in UAE. This substitution offers environmental and economic advantages, as water is more environmentally friendly and less expensive than ethanol. In addition, the use of distilled water eliminates the need to evaporate ethanol, which is particularly advantageous when the extracted material is intended for fortification or improvement of the technological and functional properties of food products. Full article

The current work investigates the intensification process of the biological oxidation (BO) of a pharmaceutical effluent using ultrasound (US)-based pretreatment methods. US, in combination with chemical oxidants, like hydrogen peroxide (H₂O₂), Fenton, potassium persulphate (KPS), and peroxone, was used as a pretreatment technique to enhance the efficacy of BO, as BO alone could only bring about 16.67% COD reduction. The application of US under the optimized conditions of a 70% duty cycle, 120W of power, pH 2, and at a 30 °C temperature resulted in 12.3% COD reduction after 60 min, whereas its combination with oxidants at optimized loadings resulted in a higher COD reduction of 20% for H₂O₂ (2000 ppm), 23.08% for Fenton (1:1 Fe:H₂O₂), and 30.77% for the US + peroxone approach (400 mg/h of ozone with 2000 ppm H₂O₂). The pretreated samples did not produce any toxic by-products, as confirmed by a toxicity analysis using the agar well diffusion method. A cow-dung-based sludge was acclimatised specifically for use in BO. The treatment time for BO was set to 8 h, and the US + peroxone-pretreated samples showed a maximum overall COD reduction of 60%, which is about three times that observed with only BO. This work clearly demonstrates the enhancement of the biodegradation of a complex recalcitrant pharmaceutical effluent using a US-based pretreatment. Full article

This work was conducted in order to validate a pre-treatment quantitative ultrasound (QUS) and texture derivative analyses-based prediction model proposed in our previous study to identify responders and non-responders to neoadjuvant chemotherapy in patients with breast cancer. The validation cohort consisted of 56 breast cancer patients diagnosed between the years 2018 and 2021. Among all patients, 53 were treated with neoadjuvant chemotherapy and three had unplanned changes in their chemotherapy cycles. Radio Frequency (RF) data were collected volumetrically prior to the start of chemotherapy. In addition to tumour region (core), a 5 mm tumour-margin was also chosen for parameters estimation. The prediction model, which was developed previously based on quantitative ultrasound, texture derivative, and tumour molecular subtypes, was used to identify responders and non-responders. The actual response, which was determined by clinical and pathological assessment after lumpectomy or mastectomy, was then compared to the predicted response. The sensitivity, specificity, positive predictive value, negative predictive value, and F1 score for determining chemotherapy response of all patients in the validation cohort were 94%, 67%, 96%, 57%, and 95%, respectively. Removing patients who had unplanned changes in their chemotherapy resulted in a sensitivity, specificity, positive predictive value, negative predictive value, and F1 score of all patients in the validation cohort of 94%, 100%, 100%, 50%, and 97%, respectively. Explanations for the misclassified cases included unplanned modifications made to the type of chemotherapy during treatment, inherent limitations of the predictive model, presence of DCIS in tumour structure, and an ill-defined tumour border in a minority of cases. Validation of a model was conducted in an independent cohort of patient for the first time to predict the tumour response to neoadjuvant chemotherapy using quantitative ultrasound, texture derivate, and molecular features in patients with breast cancer. Further research is needed to improve the positive predictive value and evaluate whether the treatment outcome can be improved in predicted non-responders by switching to other treatment options. Full article

This study examined the influence of ultrasound pre-treatment and its parameters on the physical and chemical properties of bell peppers undergoing lactic acid fermentation. Two ultrasound methods were employed: immersion (for 15 and 30 min) and contact (for 1, 3, and 5 min). The fermentation process was carried out with the addition of Lactiplantibacillus plantarum ATTC 4080. The physicochemical and structural properties of both fresh and fermented bell peppers, including pre-treated and untreated samples, were analyzed, with untreated fresh and fermented peppers serving as control samples. The findings revealed that ultrasonic pre-treatment significantly affected the peppers’ physical, chemical, and structural characteristics. Specifically, ultrasound reduced dry matter content, with fresh bell peppers exhibiting the highest dry matter content (10.58%). Dry matter content decreased by 16–24% after ultrasound pre-treatment and by 0–14% after fermentation. The immersion method and longer sonication times had the most pronounced effects on dry matter reduction. In addition, ultrasound caused changes in color and texture, while fermentation influenced attributes such as hardness, elasticity, cohesiveness, and chewiness. The most significant changes occurred with 30 min of ultrasound treatment, leading to a 25.6% increase in red color, whereas the contact method increased yellow color, with a 30.3% increase between 15 and 30 min of immersion sonication. Fermentation generally reduced the proportion of red and yellow color compared to fresh samples, except for samples treated with contact ultrasound for 5 min, which retained higher red and yellow coloration after fermentation. Fermentation significantly softened the peppers, reducing hardness by up to 85% compared to fresh untreated samples. Chewiness followed a similar trend, decreasing from 17% to 80% in pre-treated samples and up to 90.65% after fermentation. Elasticity and cohesiveness also decreased with increasing sonication time and fermentation, but not significantly. Ultrasound pre-treatment had no significant effect on total polyphenol and carotenoid contents in fresh samples, which ranged from 43.55 mg β-carotene/100 g dry matter to 147.89 mg β-carotene/100 g dry matter. However, fermentation significantly increased carotenoid levels, with a 40% increase observed in samples treated with 5 min of contact ultrasound. In addition, pre-treatment methods helped to preserve polyphenols in fermented peppers. Levels of lactic acid bacteria (LAB) in fermented samples varied according to pre-treatment, with the highest LAB levels found in peppers exposed to immersion ultrasound for 30 min (10.55 log CFU/g). Despite ultrasound-induced tissue damage, fermentation proceeded effectively, resulting in consistent pH levels (ranging from 3.01 to 3.06) across all samples. Structural analysis showed that tissue damage increased with longer sonication times. In conclusion, ultrasonic pre-treatment significantly affected the physicochemical, structural, and bioactive properties of sweet peppers. While it reduced dry matter content and altered texture and color, it also helped to preserve polyphenols in fermented samples and increased carotenoid content after fermentation. The immersion method and longer sonication times had the most pronounced effects, highlighting ultrasound as a promising tool for modifying the properties of fermented vegetables. Full article

This research sought to explore the impact of ultrasonic pretreatment on the physicochemical characteristics of proteins derived from eggshell membranes through enzymatic extraction. Response surface methodology (RSM) and Box-Behnken design were employed to identify the ideal conditions for the extraction process. The optimal parameters determined were enzyme usage at 4.2%, pH level at 2.4, a solid-to-solvent ratio of 1:20 g/mL, and an extraction time of 21.5 h. The eggshell membrane was pretreated by ultrasound before pepsin hydrolysis under optimized conditions. The findings indicated that the hydrolyzed products subjected to ultrasonic pretreatment exhibited enhanced solubility, surface hydrophobicity, water and oil retention, foaming characteristics, and emulsifying ability compared to the untreated hydrolyzed products. Furthermore, the piezoelectric properties of the protein with ultrasonic pretreatment were also significantly improved. Additionally, the protein-based piezoelectric device displayed excellent sensing performance and was successfully applied for human motion detection and precise identification of different pressure positions. These findings indicate that ultrasound has great potential to improve the physicochemical quality of eggshell membrane proteins, providing a theoretical basis and research approach for food protein modification and the preparation of green electronic devices. Full article

The increasing demand for functional foods with added health benefits has driven the development of innovative food products. This study aimed to develop a functional snack made from Granny Smith apples enriched with hydrolyzed collagen using impregnation technologies, including vacuum impregnation (VI), ultrasound (US), and moderate electric field (MEF), and pretreatment with CO₂ laser microperforations (MPs) combined with drying methods, including conventional drying (CD) and refractance window drying (RW). The collagen content increased significantly across treatments, with MP-I achieving the highest retention (79.86 g/100 g db). Compared with VI-CD (3.8 mg GAE/g db), MP-RW drying resulted in more total polyphenols (up to 7.2 mg GAE/g db), which was attributed to its shorter drying time (55 min vs. 160 min). The RW treatments also better-preserved color quality, with higher a* (red tones) and b* (yellow tones) values, especially in the MP-RW and US-RW treatments, highlighting their advantages in maintaining visual appeal. Texture analysis revealed that RW drying produced slices with reduced hardness and increased crispness, with MP-RW resulting in the highest sensory crispness score (8.3). In vitro digestion demonstrated that the (VI) treatment resulted in the highest degree of collagen bioaccessibility (~90%), underscoring the effectiveness of this method in improving nutrient delivery compared with the 65% MP, ~70% US, and ~74% methods. The ~90% bioaccessibility is particularly noteworthy, as it indicates that a significant portion of the impregnated collagen remains available for absorption, reinforcing the potential of VI as a strategy for developing functional foods with enhanced nutritional benefits. Full article

This study has aimed to determine the effect of pre-treatment with enzymes, ultrasound, and fruit skin perforation on the kinetics of the freeze-drying process and selected properties of the dried blueberries. The dry matter, water activity, maximal compression force, and content of flavonoids, polyphenols, and anthocyanins after the pre-treatment and drying process were measured. The enzymatic, ultrasonic, and puncture treatments reduced the hardness of the blueberries by 2.5-fold, while the content of most bioactive compounds remained similar. The structure analysis has shown that freeze-dried blueberries without pre-treatment, but subjected to sonication, were almost hollow inside due to tissue rupture. It resulted in a decrease in the hardness of dried blueberries from 324.2 N (punctured) to 107.5 N (fresh) and 184.5 N (sonicated). The content of polyphenols ranged from 173.2 to 251.0 mg GAE/g d.m. in the fruits subjected to the enzymatic treatment and perforation, respectively. The application of pre-treatment with enzymes and puncturing may be recommended for the freeze-drying of blueberries as it reduces drying time by half. Moreover, the obtained products had a similar content of most bioactive compounds to those observed for freeze-dried blueberries without pre-treatment. Full article

This study aimed to investigate the effects of combined ultrasound and osmotic pretreatment conditions on the drying kinetics and antioxidant properties, such as total phenolic content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical scavenging activity, of dried Citrus macroptera (Satkara) fruits. The fruit slices were immersed in 10% aqueous solutions of sucrose (S), glucose (G), and fructose (F) followed by an ultrasound treatment (40 kHz) for 10, 20, or 30 min. The samples were then dried in a convective oven at 50, 60, or 70 °C and 30% relative humidity with a constant air velocity of 3 m s⁻¹. Four thin-layer kinetic models, namely Page, Newton, Henderson and Pabis, and Logarithmic, were evaluated. Among these, Page was found to be the most suitable model for predicting the drying kinetics. The pretreatment process accelerated the drying process significantly, reducing the drying time up to 6 h. Additionally, the pretreated samples exhibited improved retention of quality attributes, with vitamin C being best preserved in S solutions, TPC in both S and F solutions, TFC in F solutions, and DPPH in all three sugar solutions (S, F, and G). The application of ultrasound during osmotic treatment also had a positive impact on TPC and TFC retention, whereas it presented a negative effect on vitamin C when used for a prolonged duration and a negligible one on the antioxidant capacity. Overall, this study provides a new perspective on the drying kinetics of Satkara fruits, and their respective properties after drying, and being subjected to combined ultrasound and osmotic pretreatment. These findings will contribute to the development of effective and efficient drying methods suitable for industrial applications to produce dried Satkara products with a minimum quality degradation. Full article

The ultrasound-assisted extraction process with microwave pretreatment was modeled and optimized to maximize the yield of antioxidants from green walnut husks using a response surface methodology with Box–Behnken design. In this design, the ultrasound-assisted extraction time (10–40 min), ultrasound-assisted extraction temperature (40–60 °C), and microwave pretreatment time (20–60 s) were selected as the factors, while the total antioxidant content was defined as the response. The solvent of choice for extracting antioxidants was 50% (v/v) ethanol. After optimization using the desirability function, an ultrasound-assisted extraction time of 23 min, ultrasound-assisted extraction temperature of 60 °C, and microwave pretreatment time of 60 s were proposed as the optimal conditions and their validity was verified. Under these conditions, the experimentally determined total antioxidant content was 3.69 g of gallic acid equivalent per 100 g of dry matter. In addition to phenolics, UHPLC–ESI–MS/MS analysis indicated the presence of lipids, quinones, terpenoids, and organic acids in the extract. After the antioxidant extraction, the solid residue was further processed to isolate cellulose in line with the concept of sustainable manufacturing. The structural characterization and hydration properties of cellulose were analyzed to identify its key features and assess its potential for value-added applications. The results demonstrate that green walnut husks are a valuable and cost-effective agro-industrial byproduct for extracting antioxidants and isolating cellulose. This aligns with the principles of a circular economy and the sustainable production of natural compounds. Full article

The olive leaf is one of the main by-products from the olive oil industry. This by-product is a rich source of phenolic compounds that have been shown to possess beneficial health activities, which are due in part to their antioxidant activities. Therefore, the revaluation of this by-product would be of great importance for the food industry. For this reason, this study focuses on the pretreatment of olive leaves with a technology based on the use of pulsed electric fields (PEF) and their following extraction by ultrasounds in order to obtain an extract enriched in phenolic compounds. A Box-Behnken design of 15 experiments with three independent factors has been carried out: electric field strength (kV/cm), frequency (Hz) and total treatment time (s). The response variables were the sum of phenolic compounds, hydroxytyrosol and oleuropein measured by HPLC-MS-ESI-TOF and the antioxidant activity measured by DPPH. The validity of the experimental design was confirmed by ANOVA and the optimal conditions were established by using the response surface methodology in combination with a desirability function. The PEF optimal conditions were 0.6 kV/cm at 90 Hz for 11 s, which allowed for obtaining an olive leaf extract with 26.8, 21.7 and 15.6% higher contents of hydroxytyrosol, oleuropein and total phenolic compounds, respectively, compared to the non-treated sample with PEF. The antioxidant activity measured by DPPH was increased significantly by 32.3%. The data confirmed that the pre-treatment with PEF under these optimal conditions has proven to be effective in improving the extraction of phenolic compounds in olive leaves. Full article