Ultrasound-induced changes in rheological behavior and hydrophobic microdomains of Lignosus rhinocerotis polysaccharide

Improvements of thermal and mechanical properties of achira starch/chitosan/clay nanocomposite films

“…Various studies have shown that ultrasonic treatment favors a better dispersion of the additives, reducing the particles' size and generating a narrower distribution. Therefore, ultrasonic treatment is very useful when adding additives of reduced size since materials with smaller particles and higher homogeneity in their distribution will be obtained when using it [ 25 , 39 ]. Ultrasonication, through the effect of acoustic cavitation, generates an excessive but transient pressure, that relaxes the polymeric chains and can modify the structural network of the material.…”

“…This process makes it possible to obtain a more homogeneous system with more stable intermolecular bonds, with better-dispersed nanoparticles, and, therefore, materials with better elongation capacity and tensile strength, as observed in the results obtained in this study ( Table 3 ). Short-term ultrasound treatment (10 min) increases the strength of the structural network of mixtures of polysaccharides-nanoparticles; however, when the ultrasound time is prolonged (30 and 60 min), a weakening of the network structure is generated [ 39 ]. An effect similar to that observed in this study, where a significant decrease in the mechanical properties (tensile strength and elongation at break) of the materials occurred when the ultrasound treatment was longer than 20 min, even in the formulation without nanoclay (only the elongation behavior).…”

Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan

“…When the ultrasonic time exceeded 30 min, the maximum absorption wavelength (λ max ) increased significantly. Ultrasound made the cello-trisaccharide units in HBG easy to form helices through hydrogen bonds and then reaggregated (Wudan Cai et al, 2022 ). Therefore, it can be inferred that HBG has a helical structure that can be combined with Congo red reagent, and the HBG after ultrasound still remains a certain degree of the helical structure.…”

Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties

“…However, the mechanism of creating the gel network for each method was different. In the case of the thermal induction, those responsible for the gelation effect were the network structures that were formed, after dissolution of inulin, among the molecular chains through entanglement of molecules [28], whereas during the ultrasound treatment for polysaccharides the gelation effect is probably due to the cavitation effect of ultrasounds [29]. The high-pressure homogenization results in increasement of the solubilization and dispersion of the inulin powder, producing small crystals with enhanced interactions with other inulin particles and water molecules [10].…”