The impact of high-intensity ultrasound (HIU, 20 kHz) on the physicochemical and functional characteristics of gourd seed protein isolate (GoSPI) was studied. GoSPI was prepared from oil-free gourd seed flour through alkaline extraction (pH 11) and subsequent isoelectric precipitation (pH 4). The crude protein concentration of GoSPI ranged from 91.56 ± 0.17 % to 95.43 ± 0.18 %. Aqueous suspensions of GoSPI (1:3.5 w/v) were ultrasonicated at powers of 200, 400, and 600 W for 15 and 30 min. Glutelins (76.18 ± 0.15 %) were the major protein fraction in GoSPI. HIU decreased the moisture, ash, ether extract, and nitrogen-free extract contents and the hue angle, available water and a* and b* color parameters of the GoSPI in some treatments. The L* color parameter increased (7.70 %) after ultrasonication. HIU reduced the bulk density (52.63 %) and particle diameter (39.45 %), as confirmed by scanning electron microscopy, indicating that ultrasonication dissociated macromolecular aggregates in GoSPI. These structural changes enhanced the oil retention capacity and foam stability by up to 62.60 and 6.84 %, respectively, while the increases in the solvability, water retention capacity, and emulsifying activity index of GoSPI were 90.10, 19.80, and 43.34 %, respectively. The gelation, foaming capacity, and stability index of the emulsion showed no improvement due to HIU. HIU altered the secondary structure of GoSPI by decreasing the content of α-helices (49.66 %) and increasing the content of β-sheets (52.00 %) and β-turns (65.00 %). The electrophoretic profile of the GoSPI was not changed by HIU. The ultrasonicated GoSPI had greater functional attributes than those of the control GoSPI and could therefore be used as a functional food component.

Power ultrasound is widely used in industrial production, medical equipment, aerospace, and other fields. Currently, there are two main types of commonly used power generation devices: piezoelectric ultrasonic transducers and magnetostrictive ultrasonic transducers. However, in certain situations with limited external dimensions, the applications of existing power ultrasound devices are limited. In nature, leaf-cutting ants excite vibrations through their tiny organs. Inspired by the vibratory organs of leaf-cutting ants, a new type of biomimetic ultrasonic vibrator (BUV) comprising a scraper, dentate disc, and fixture system was proposed, fabricated, and tested in this study. The experimental results showed that the BUV could operate in the frequency range of 16.8-19 kHz. Within the working frequency range, the vibration of the BUV was stable and the amplitude of the vibration displacement was greater than 22 µm. The operating frequency band of the BUV was broader than those of the piezoelectric and magnetostrictive ultrasonic transducers. In addition, the BUV can cut soft rubber and pig tissues with sufficient output power and load-carrying capacity. The BUV, as a new type of power ultrasonic excitation device, is expected to be applied in high-power micro operating scenarios, such as minimally invasive surgical instruments.

Minimally processed produce is frequently contaminated with foodborne bacterial pathogens. Power ultrasound is a non-thermal and cost-effective technology that can be combined with other chemical sanitization methods. This study investigated the reduction of Listeria monocytogenes and Salmonella Newport on grape tomato, romaine lettuce, and spinach washed with water, chlorine, or peroxyacetic acid alone or in combination with 25 or 40 kHz power ultrasound for 1, 2, or 5 min. Produce items were inoculated with either pathogen at 10 log CFU/g, dried for 2 h, and treated. Combined treatment of ultrasound and sanitizers resulted in 1.44-3.99 log CFU/g reduction of L. monocytogenes and 1.35-3.62 log CFU/g reduction of S. Newport, with significantly higher reductions observed on grape tomato. Synergistic effects were achieved with the hurdle treatment of power ultrasound coupled with the chemical sanitizers when compared to the single treatments; an additional 0.48-1.40 log CFU/g reduction of S. Newport was obtained with the addition of power ultrasound on grape tomato. In general, no significant differences were observed in pathogen reductions between the ultrasound frequencies, the sanitizers, or the treatment lengths. Results from this study suggest that incorporation of power ultrasound into the current washing procedure may be beneficial for the reduction, but not elimination, of bacterial pathogens on certain produce items, including tomatoes.

In the forest biorefinery, hydrolysis lignin (HL) is often dissolved with high concentration NaOH solution, followed by acid precipitation to obtain purified HL. For the first time, this study evaluates the effect of ultrasound (US) on the dissolution of industrially produced HL in aqueous NaOH solutions and the acid precipitation yield of HL. The solubility of HL in mild aqueous NaOH solutions was studied with and without US treatment at 20 kHz concerning the solid-to-liquid ratio, molecular weight of dissolved fractions and structural changes in dissolved HL. Results showed that the solubility of HL at 25 °C was strongly dependent on NaOH concentration. However, the US treatment significantly improved the solubility of HL, reaching a solubility plateau at 0.1 NaOH/HL ratio. US treatment enhanced the solubilization of HL molecules with higher MW compared to conventional mixing. The increase of HL solubility was up to 30 % and the recovery yield of purified lignin with acid precipitation was 37 % higher in dilute NaOH solution. A significant result was that the Mw of dissolved HL in homogeneous alkali solutions decreased with US treatment. SEC, HSQC and 31P NMR analyses of dissolved HL characteristics showed that both, the mechanoacoustic and sonochemical solubilization pathways contribute to the dissolution process. However, US does not cause major changes in the HL structure compared to the native lignin. Indeed, US technology has the potential to advance the dissolution and purification of HL in biorefineries by reducing the amount of chemicals required; thus, more controlled and environmentally friendly conditions can be used in HL valorization.

The degradation of aflatoxin B1 (AFB1) and zearalenone (ZEA) is investigated using power ultrasound to identify suitable methods to reduce the mycotoxin content of corn. AFB1 and ZEA in corn are simultaneously degraded via power ultrasound; thus, this method has a significant effect on corn quality. The power intensity, solid-liquid ratio, and ultrasonic treatment modes significantly affect the degradation rates of AFB1 and ZEA. The dissolution of AFB1 and ZEA in water also facilitates their degradation. At the initial stage of ultrasonic treatment, power ultrasound promotes the dissolution of mycotoxins in water, whereupon they are partially oxidized by free radicals. With a treatment time of 10 min, the reduction rates decreased owing to the dissolution of combined-state mycotoxins. After ultrasonic treatment, the contents of the essential amino acids, the total number of amino acids, and the fatty acids in corn decreased; however, ΔH values decreased during starch gelatinization. In contrast, the amylose content and viscosity of corn significantly increased during gelatinization. Therefore, this method is potentially suitable for the reduction of AFB1 and ZEA contents in corn.

The actual food system with fat is always complex and fat crystal and fat crystal networks have important effects on the physical properties of food. Recently, power ultrasound (PU) had been widely recognized as an auxiliary technology of fat crystallization to modify food properties. This review expounded on the mechanism of ultrasonic crystallization, and summarized effects of various factors in the process of ultrasonic treatment on fat crystallization. Based on the above, combined with the application of ultrasound in emulsions, the ultrasonic fat crystallization effect in the emulsion system was judged and described. Research results indicated that PU could shorten the induction time of crystallization, accelerate the formation of crystal nuclei, and change the polymorphism of fat crystals. The product treated by PU formed smaller and more uniform crystals to produce a more viscoelastic fat crystal network. In emulsion systems, ultrasonic treatments showed the same effect, but the effect of ultrasonic crystallization on the emulsion stability was different due to fat crystals in different emulsion systems. Meanwhile, the importance of ultrasonic crystallization in lipid emulsions was emphasized, thus ultrasonic crystallization had great potential in emulsion systems.

Mycobacterial culture remains the gold standard for the diagnosis of active tuberculosis. However, an appropriate digestion and decontamination method is essential for the effective recovery of tubercle bacilli in culture. The study was designed to compare the efficacy of sputum treated with power ultrasound (PU) and routine NALC-NaOH methods for mycobacterial culture from clinically suspected cases of pulmonary tuberculosis. To evaluate the PU and routine NALC-NaOH methods, sputum specimens (n = 597) were studied (culturing on MGIT 960), and the performances were compared. Of the 597 samples, 89 (14.91%) sputum samples treated with the NaOH-NALC method were mycobacterial culture positive, including Mycobacterium tuberculosis (M.TB; n = 77, 12.90%) and nontuberculous mycobacteria (NTM; n = 12, 2.01%). One hundred and ten (18.43%) sputum samples treated with the PU method were culture positive, including M.TB (n = 87, 14.57%) and NTM (n = 23, 3.85%). The PU method detected 10 additional cases of M.TB and 11 additional cases of NTM when compared to the NALC-NaOH method. Statistical analysis showed that a significant difference was found in the culture-positive ratio of M.TB and NTM between the two method groups (p < 0.05). Compared with that of the NALC-NaOH method (8.04%), sputum treated with PU method (4.86%) had a significantly lower contamination rate (p < 0.05). In conclusion, our data indicate that, compared with the NALC-NaOH method, the PU method is a rapid and effective approach for mycobacterial culture when detecting active TB. However, its accurate mechanism has not been well addressed, and further investigation is still required.

With the wide application of Micro-Electro-Mechanical Systems (MEMSs), especially the rapid development of wearable flexible electronics technology, the efficient production of micro-parts with thermoplastic polymers will be the core technology of the harvesting market. However, it is significantly restrained by the limitations of the traditional micro-injection-molding (MIM) process, such as replication fidelity, material utilization, and energy consumption. Currently, the increasing investigation has been focused on the ultrasonic-assisted micro-injection molding (UAMIM) and ultrasonic plasticization micro-injection molding (UPMIM), which has the advantages of new plasticization principle, high replication fidelity, and cost-effectiveness. The aim of this review is to present the latest research activities on the action mechanism of power ultrasound in various polymer micro-molding processes. At the beginning of this review, the physical changes, chemical changes, and morphological evolution mechanism of various thermoplastic polymers under different application modes of ultrasonic energy field are introduced. Subsequently, the process principles, characteristics, and latest developments of UAMIM and UPMIM are scientifically summarized. Particularly, some representative performance advantages of different polymers based on ultrasonic plasticization are further exemplified with a deeper understanding of polymer-MIM relationships. Finally, the challenges and opportunities of power ultrasound in MIM are prospected, such as the mechanism understanding and commercial application.

The field of chemical and physical transformations induced by ultrasonic waves has shown steady progress during the past decades. There is a solid core of established results and some topics that are not thoroughly developed. The effect of varying ultrasonic frequency is among the most beneficial issues that require advances. In this work, the effect of sonication of Si wafers in tetrahydrofuran on the photovoltage performance was studied, with the specific goal of studying the influence of the varying frequency. The applied ultrasonic transducer design approach enables the construction of the transducer operating at about 400 kHz with a sufficient sonochemical efficiency. The measurements of the surface photovoltage (SPV) transients were performed on p-type Cz-Si(111) wafers. Sonication was done in tetrahydrofuran, methanol, and in their 3:1 mixture. When using tetrahydrofuran, the enhanced SPV signal (up to ≈80%) was observed due to increasing sonication frequency to 400 kHz. In turn, the signal was decreased down to ≈75% of the initial value when the frequency is lowered to 28 kHz. The addition of methanol suppressed this significant difference. It was implied that different decay processes with hydrogen decomposed from tetrahydrofuran could be attempted to explain the mechanism behind the observed frequency-dependent behavior.

Aiming at producing a reduced fat cheese (RFC) as an alternative to full-fat Panela cheese, a highly consumed fresh Mexican dairy product, thermosonication (TS) processes (24 kHz, 400 W nominal power, 2, 4 and 6 min; 50, 55 and 60 °C) were evaluated to treat WPC (80% protein) blended with reduced-fat milk (1 and 2% fat), which were later LTLT pasteurized. TS blends were compared in terms of their technological properties (water holding capacity-WPC, gel firmness- GF, color, pH and titratable acidity) with those of a regular full fat (3%) LTLT pasteurized milk used as a control. Afterwards, a regression analysis was carried out with the obtained data in order to select the most appropriate conditions for cheesemaking purposes (similar GF, higher WHC with respect to the control), minimize both fat content and TS treatment duration to minimize energy expenses. According to these restrictions, the selected conditions were 1.5% fat milk-WPC blend, TS treated at 60 °C for 120 s; 1% fat milk-WPC blend, TS treated at 50 °C for 120 s and 1% fat milk-WPC blend, 50 °C for 144 s, which allowed preparing low fat cheeses (LFCs). These TS treatments were applied in a larger scale to elaborate Panela-type LFCs comparing different technological properties (cheese yield, syneresis, water content, texture profile analysis, color and titratable acidity) with those of a full fat variety, at day 1 and during 14 days of refrigerated storage. Results showed similar texture profiles of LFC cheeses and full fat milk cheeses throughout their storage period with significant changes in composition parameters (higher moisture, protein and salt contents, with low fat percentages), syneresis, selected color parameters (hue, b*), with no observed changes in cheese yield, TA and pH during cheese storage. These promising results are encouraging to develop LFCs with no physicochemical or technological defects using novel processing techniques that may help reducing calorie consumption without compromising sensory acceptability.