Critical review on advances and perspectives of ultrasound assisted membrane technologies for water purification

Wang, Ao; Xu, Hang; Chen, Cungen; Chen, Liu; Lin, Tao; Ma, Jun; Ding, Mingmei

doi:10.1016/j.cej.2024.148873

Cited by 9 publications

(1 citation statement)

References 153 publications

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“…Additionally, in the food industry, this approach has successfully extracted antioxidants from diverse sources, such as fruits and vegetables [10]. The efficacy of ultrasound lies in its ability to generate high-frequency sound waves, creating cavities and microcurrents in liquids, thus facilitating the efficient release and extraction of substances of interest [11]. This method has demonstrated speed and efficacy and offers sustainability benefits by decreasing dependence on harsh chemical solvents and elevated temperatures.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Nanoliposomes Encapsulating Grape Seed Tannins Formed with Ultrasound Cycles

Monasterio,

Osorio

2024

Foods

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Grape seeds are an excellent source of flavonoids and tannins with powerful antioxidant properties. However, the astringency of tannins limits their direct incorporation into food. To overcome this challenge, we investigated the encapsulation of grape seed tannins within nanoliposomes formed by ultrasound cycling. We characterized the nanoliposomes’ physicochemical properties, including encapsulation efficiency, antioxidant activity, stability, microstructure, and rheological properties. Our findings reveal that the nanoliposomes exhibited excellent stability under refrigerated conditions for up to 90 days with a mean particle size of 228 ± 26 nm, a polydispersity index of 0.598 ± 0.087, and a zeta potential of −41.6 ± 1.30 mV, maintaining a spherical multilamellar microstructure. Moreover, they displayed high antioxidant activity, with encapsulation efficiencies of 79% for epicatechin and 90% for catechin. This innovative approach demonstrates the potential of using ultrasound-assisted nanoliposome encapsulation to directly incorporate grape seed tannins into food matrices, providing a sustainable and efficient method for enhancing their bioavailability and functionality.

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Section: Introductionmentioning

confidence: 99%