Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity

Umaña, Mónica; Calahorro, Marina; Eim, Valeria; Rosselló, Carmen; Simal, Susana

doi:10.1016/j.ultsonch.2022.106087

Cited by 7 publications

(4 citation statements)

References 53 publications

(70 reference statements)

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“…The result is consistent with many previous researches showed that the ultrasound treatment can disrupt the plant cell walls via the sponge effect and the cavitation effect produced by acoustic waves [57] , [58] , [59] , [60] . As evident by our findings, when ultrasound waves interact with intact cells, plant cell walls are the primary surface of contact.…”

Section: Resultssupporting

confidence: 92%

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Xiong,

Kumar,

Zhang

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 92%

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Xiong,

Kumar,

Zhang

et al. 2024

Ultrasonics Sonochemistry

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“…Generally, no differences were observed in the structure of the untreated beet tissue and that treated with soaking before drying, and the effect of ultrasound at 21 and 35 kHz did not differ from the beetroot tissue not subjected to pretreatment. Similarly, Umaña et al [69] observed a minor effect of ultrasound treatment for beetroot. They explain that beetroots with lower porosity and smaller cells are less prone to acoustic energy-induced cell wall damage in comparison to samples with larger cells and medium porosity like apples.…”

Section: Microstructure Changes After Pretreatments and Dryingmentioning

confidence: 87%

“…Also, in the case of eggplant, which is the most porous material among apples, beetroot, and eggplant, ultrasound application did not significantly alter cell size in comparison to the untreated sample. As a consequence, Umaña et al [69] stated that the effects of ultrasound vary across materials with differing initial characteristics, e.g., porosities and cell sizes.…”

Section: Microstructure Changes After Pretreatments and Dryingmentioning

confidence: 99%

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

Nowacka,

Rybak,

Trusinska

et al. 2024

Applied Sciences

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Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional properties of the obtained product. In this study, there were two used frequencies—21 and 35 kHz—and three different periods of time—10, 20, and 30 min. Since beetroots are usually subjected to thermal treatment, another aim was to examine the influence of blanching and soaking on the beetroot tissue properties in order to compare traditional and ultrasound-treated methods. As a result of this study, it was found that ultrasound pretreatment changed the dry matter content, water activity, thickness of the tissue, total color difference, and contents of betanin pigments in the beetroot. It was revealed that the drying process is shorter after ultrasound pretreatment using a 21 kHz frequency. Drying tissue exposed to ultrasounds showed a significant increase in the L* parameter; however, the decrease in the a* parameter was caused by a reduced content of betalain pigments. Taking into consideration parameters important from a technological point of view, it was found that the best condition for beetroot pretreatment is 20 min treatment, regardless of the frequency used.

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“…Ketika mengenai suatu larutan, energi ultrasonik menyebabkan timbulnya rongga akustik, dengan struktur bergelembung yang kemudian pecah [8]. Proses kavitasi tersebut membantu osmosis pelarut ke dalam dinding sel tanaman [9]. Getaran ultrasonik (>20.000 Hz) memberikan efek pada proses ekstrak dengan prinsip meningkatkan permeabilitas dinding sel, menimbulkan gelembung spontan sebagai stres dinamis serta menimbulkan fraksi interfase [10] [11].…”

Section: Pendahuluanunclassified

FORMULASI NANOEKAPSULASI EKSTRAK DAUN KELOR (Moringa oleifera) /KITOSAN-NATRIUM TRIPOLIPOSFAT (NaTPP)

Purwandari

Isnaeni²,

Rahmi

et al. 2022

J. Sci. Appl. Tech.

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Moringa (Moringa oliefera) contains several antioxidant compounds such as quercetin and chlorogenic acid. However, antioxidants have weaknesses, namely that they are easily damaged by exposure to oxygen, light, high temperatures, and drying. One way to maintain and increase the stability of antioxidants is by encapsulation. The purpose of this study was to determine the optimum formulation of quercetin nanoencapsulation of moringa leaf extract using chitosan and sodium tripolyphosphate (Na-TPP) using the ultrasonication method. Moringa leaf extract was obtained by repeated ultrasonication 1x 15, 3x15, and 5x15 minutes, frequency 24 kHz, and using alcohol 96%. The encapsulation process was carried out with three variable ratios of the amount of chitosan: Na-TPP added to 10 mL of Moringa leaf extract solution (F0), namely 5:1 (F1), 2:1 (F2), and 1:1 (F3). Test results for flavonoids as quercetin using a UV-Vis spectrophotometer showed that the Quercetin content in Moringa leaf extract ultrasonicated 5x15 minutes was 12.146%, the characterization of the Particle Size Analyzer (PSA) showed encapsulated particle sizes of 170.3 and 209.7 nm with polydisperse index <0 .5, the antioxidant activity test using the DPPH method showed that F0 was 61.4% and F2 had the highest antioxidant activity, namely 81.2%. Analysis of the morphology of nanoparticles using Scanning Electron Microscopy (SEM) showed that the particles were spherically distributed evenly. Nanoencapsulation of Moringa leaf extract has resulted and an increase in the antioxidant activity of Moringa leaf extract after encapsulation using Chitosan-NaTPP, from 61.4% to 81.2% (F2).

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Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity

Cited by 7 publications

References 53 publications

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

FORMULASI NANOEKAPSULASI EKSTRAK DAUN KELOR (Moringa oleifera) /KITOSAN-NATRIUM TRIPOLIPOSFAT (NaTPP)

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