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Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers., (© 2023 Institute of Food Technologists®.)

The sonochemical synthesis of gold nanoparticles (GNPs) with different shapes and size distributions by using high-intensity focused ultrasound (HIFU) operating at 463 kHz is reported. GNP formation proceeds through the reduction of Au(3+) to Au(0) by radicals generated by acoustic cavitation. TEM images reveal that GNPs show irregular shapes at 30 W, are primarily icosahedral at 50 W and form a significant amount of nanorods at 70 W. The size of GNPs decreases with increasing acoustic power with a narrower size distribution. Sonochemiluminescence images help in the understanding of the effect of HIFU in controlling the size and shapes of GNPs. The number of radicals that form and the mechanical forces that are generated control the shape and size of the GNPs. UV/Vis spectra and TEM images are used to propose a possible mechanism for the observed effects. The results presented demonstrate, for the first time, that the HIFU system can be used to synthesise size- and shape-controlled metal nanoparticles., (© 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

This study reports on the functional properties of 7% flaxseed oil/milk emulsion obtained by sonication (OM) using 20 kHz ultrasound (US) at 176 W for 1-8 min in two different delivery formulae, viz., ready-to-drink (RTD) and lactic acid gel. The RTD emulsions showed no change in viscosity after sonication for up to 8 min followed by storage up to a minimum of 9 days at 4±2 °C. Similarly, the oxidative stability of the RTD emulsion was studied by measuring the conjugated diene hydroperoxides (CD). The CD was unaffected after 8 min of ultrasonic processing. The safety aspect of US processing was evaluated by measuring the formation of CD at different power levels. The functional properties of OM gels were evaluated by small and large scale deformation studies. The sonication process improved the gelation characteristics, viz., decreased gelation time, increased elastic nature, decreased syneresis and increased gel strength. The presence of finer sono-emulsified oil globules, stabilized by partially denatured whey proteins, contributed to the improvements in the gel structure in comparison to sonicated and unsonicated pasteurized homogenized skim milk (PHSM) gels. A sono-emulsification process of 5 min followed by gelation for about 11 min can produce gels of highest textural attibutes., (Copyright © 2014 Elsevier B.V. All rights reserved.)

The effect of shear on the solubilization of a range of dairy powders was investigated. The rate of solubilization of low solubility milk protein concentrate and micellar casein powders was examined during ultrasonication, high pressure homogenization and high-shear rotor-stator mixing and compared to low-shear overhead stirring. The high shear techniques were able to greatly accelerate the solubilization of these powders by physically breaking apart the powder agglomerates and accelerating the release of individual casein micelles into solution. This was achieved without affecting the structure of the solubilized proteins. The effect of high shear on the re-establishment of the mineral balance between the casein micelles and the serum was examined by monitoring the pH of the reconstituted skim milk powder after prior exposure to ultrasonication. Only minor differences in the re-equilibration of the pH were observed after sonication for up to 3 min, suggesting that the localized high shear forces exerted by sonication did not significantly affect the mass transfer of minerals from within the casein micelles., (Copyright © 2014 Elsevier B.V. All rights reserved.)

Ultrasonic technique has been used for synthesising protein microspheres possessing specific physical and functional properties. Various proteins have been used as shell materials under different experimental conditions. In previous studies, thermal or chemical denaturation of the proteins was used to obtain stable bovine-serum albumin (BSA) and lysozyme microbubbles (MBs), respectively. It is ideal to establish a generic procedure to synthesise microspheres irrespective of the nature of the protein. In order to see if a generic procedure can be established, ultrasonic synthesis of lysozyme and BSA MBs was carried out under similar experimental conditions and their properties were evaluated. The size, size distribution and the stability of the MBs were significantly different for the lysozyme and BSA MBs. The size and size distribution of the lysozyme coated MBs were larger than BSA bubbles. The mechanical strength of MBs against the shear forces, generated when irradiated by high frequency ultrasound, was studied using pulsed-sonoluminescence (SL). This study indicated that lysozyme MBs were significantly more stable than BSA MBs. An increase in mechanical strength of the MBs may lead to an increase in their storage lifetime and stability against gas diffusion. Possible reasons for such observations have been discussed., (Copyright © 2013 Elsevier B.V. All rights reserved.)

In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are "mature" industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that ultrasonic processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future., (Copyright © 2012 Elsevier B.V. All rights reserved.)

An ultrasound-assisted method was used for synthesizing nanosized Pt-graphene oxide (GO)-TiO2 photocatalyst. The Pt-GO-TiO2 nanoparticles were characterized by diffused reflectance spectroscopy, X-ray diffraction, N2 BET adsorption-desorption measurements, atomic force microscopy and transmission electron microscopy. The photocatalytic and sonophotocatalytic degradation of a commonly used anionic surfactant, dodecylbenzenesulfonate (DBS), in aqueous solution was carried out using Pt-GO-TiO2 nanoparticles in order to evaluate the photocatalytic efficiency. For comparison purpose, sonolytic degradation of DBS was carried out. The Pt-GO-TiO2 catalyst degraded DBS at a higher rate than P-25 (TiO2), prepared TiO2 or GO-TiO2 photocatalysts. The mineralization of DBS was enhanced by a factor of 3 using Pt-GO-TiO2 compared to the P-25 (TiO2). In the presence of GO, an enhanced rate of DBS oxidation was observed and, when doped with platinum, mineralization of DBS was further enhanced. The Pt-GO-TiO2 catalyst also showed a considerable amount of degradation of DBS under visible light irradiation. The initial solution pH had an effect on the rate of photocatalytic oxidation of DBS, whereas no such effect of initial pH was observed in the sonochemical or sonophotocatalytic oxidation of DBS. The intermediate products formed during the degradation of DBS were monitored using electrospray mass spectrometry. The ability of GO to serve as a solid support to anchor platinum particles on GO-TiO2 is useful in developing new photocatalysts., (Copyright © 2011 Elsevier B.V. All rights reserved.)

A one-pot ultrasonic procedure has been developed as a versatile route for synthesizing polymer-coated microspheres that have potential application as drug delivery vehicles. The use of synthetic thiolated poly(methacrylic acid) macromolecules as the shell material offers control over size, morphology and functionality of the microspheres.

The oxidative degradation of 4-chlorophenol (4-CP) by sonolytic, photocatalytic and sonophotocatalytic processes was studied in aqueous solutions using Bi(2)O(3)/TiZrO(4) as a visible light driven photocatalyst and with 20 kHz ultrasound. The results reveal that Bi(2)O(3)/TiZrO(4) is an efficient photocatalyst capable of degrading 4-CP by both photocatalytic and sonophotocatalytic processes. During the sonolysis of 4-CP solutions, HPLC results showed the formation of a number of intermediate products, whereas, no such intermediates were formed during the sonophotocatalytic degradation of 4-CP. TOC results showed rapid mineralization of 4-CP during the sonophotocatalytic degradation process, relative to that observed with sonolysis alone. The results reveal a clear advantage in using a coupled method for the oxidation of 4-CP and a cumulative effect was observed. Further, the solution pH had no specific influence on the sonophotocatalytic degradation of 4-CP, unlike the situation for sonolysis alone where the degradation rate decreased as the pH was raised from acidic to basic conditions. The combined sonophotocatalytic degradation process was found to be simple to apply and has the potential to be a powerful method for the remediation of organic contaminants present in water and wastewater., (Copyright © 2010 Elsevier B.V. All rights reserved.)

The efficient production of nanoemulsions, with oil droplet sizes of less than 100nm would facilitate the inclusion of oil soluble bio-active agents into a range of water based foods. Small droplet sizes lead to transparent emulsions so that product appearance is not altered by the addition of an oil phase. In this paper, we demonstrate that it is possible to create remarkably small transparent O/W nanoemulsions with average diameters as low as 40nm from sunflower oil. This is achieved using ultrasound or high shear homogenization and a surfactant/co-surfactant/oil system that is well optimised. The minimum droplet size of 40nm, was only obtained when both droplet deformability (surfactant design) and the applied shear (equipment geometry) were optimal. The time required to achieve the minimum droplet size was also clearly affected by the equipment configuration. Results at atmospheric pressure fitted an expected exponential relationship with the total energy density. However, we found that this relationship changes when an overpressure of up to 400kPa is applied to the sonication vessel, leading to more efficient emulsion production. Oil stability is unaffected by the sonication process.

The degradation and mineralization of orange G (OG) in aqueous solution by means of ultrasound irradiation at a frequency of 213 kHz and its combination with Fe(3+) were investigated. The effect of Fe(3+) concentration on the degradation efficiency was studied. The degradation of the dye followed first-order like kinetics under the conditions examined. A comparison study on the hybrid technique of sonophotocatalytic degradation in the presence of Fe(3+) (SonoFenton) with the individual techniques of photocatalysis and sonolysis was also performed. A slight synergistic enhancement in the degradation of the dye was observed during the sonophotocatalytic oxidation of OG using Fe(3+). The total organic carbon (TOC) measurements, carried out in order to evaluate the mineralization efficiency of OG using sonolysis, photocatalysis and sonophotocatalysis, showed a synergetic effect of combining sonolysis and photolysis.

High-intensity ultrasound induces emulsification and cross-linking of protein molecules in aqueous medium. The stability and the functionality of the resultant protein-coated microbubbles are crucial in many of their applications. For example, the stability of drug-loaded microbubbles should be sufficiently long enough, in vivo, so that they can be ruptured only at specific sites for release of the drugs. In this study, we report the synthesis of stable and functional microbubbles, coated with chemically reduced lysozyme, using high-intensity ultrasound in aqueous solution. In the absence of chemical reduction, stable microbubbles were not produced with native lysozyme, indicating the importance of free -SH functional groups for protein cross-linking. The degree of cross-linking between lysozyme molecules was controlled by manipulating both the extent of chemical reduction of the intramolecular disulfide bonds and sonication time. The lysozyme-coated microbubbles are stable for several months and retain the enzymatic (antimicrobial) activity of lysozyme. The layer-by-layer (LbL) deposition of polyelectrolytes onto the protein-shell air-core template has been used as a versatile procedure to modify the surface properties of the microbubbles, indicating the possibility of adsorbing potential drugs and/or biolabels on the surface of these microbubbles for therapeutic and diagnostic applications.

The multibubble sonoluminescence (MBSL) intensities from water exposed to the simultaneous ultrasonic irradiation from 20 kHz (fixed at 6.3 W) and 355 kHz (variable power) ultrasound sources have been compared to the MBSL from the individual ultrasound sources under the same power conditions. A synergistic enhancement of the sonoluminescence (SL) signal, >30-fold, at low powers (4.6 W) of the higher frequency was observed. At a higher acoustic power level (15.8 W) the dual frequency operation produced a decrease in the SL signal. These results are in agreement with previously reported data [P. Ciuti, N.V. Dezhkunov, A. Francescutto, F. Calligaris, F. Sturman, Ultrasonics Sonochem. 10 (2003) 337; N.V. Dezhkunov, J. Eng. Phys. Therm. 76 (2003) 142] under similar experimental conditions. Numerical single bubble (SB) dynamics calculations have been used to help interpret the experimental results. It is suggested that the observed effects are caused by a combination of changes to the peak collapse temperature of individual bubbles as well as to changes in the active bubble population.

The effect of ultrasound on gas-diffusion and pervaporation flow injection separation was investigated. Ammonia and three aliphatic amines (propylamine, tri-ethylamine and di-n-butylamine) with different volatility and surface activity were used as model analytes. Under the experimental conditions used, sonication did not enhance gas-diffusion separation efficiency and resulted in up to 62% improvement in pervaporation mass transfer. Based on these findings and taking into account the surface activity of the analytes studied which decreased with their molecular mass it was postulated that ultrasound-induced surface rippling was primarily responsible for the enhanced evaporation in the donor chamber of the pervaporation cell. The results reported in this paper suggest that ultrasonic pervaporation separation could extend the applicability of this on-line flow injection separation technique to the direct determination of higher molecular mass volatile and semi-volatile analytes in 'dirty' samples.

The ultrasound initiated emulsion polymerization of methyl methacrylate (MMA), n-butyl methacrylate (BMA) and 2-ethylhexyl methacrylate (2EHMA) in the presence of sodium dodecylsulfate as a stabiliser produced latex particles in the size range of 70 nm to 110 nm with molecular weights of the order of 2-6 x 10(6) g mol(-1). The experimental data obtained show significant differences in the rates of polymerization of the methacrylate monomers in the order 2EHMA>BMA>MMA. The rate trend is discussed with respect to the physicochemical properties of the monomers. It is suggested from the results obtained that the mechanism involved in sonochemical formation of the latex particles is very similar to that of a conventional miniemulsion polymerization process.

Acoustic cavitation is the fundamental process responsible for the initiation of most of the sonochemical reactions in liquids. Acoustic cavitation originates from the interaction between sound waves and bubbles. In an acoustic field, bubbles can undergo growth by rectified diffusion, bubble-bubble coalescence, bubble dissolution or bubble collapse leading to the generation of primary radicals and other secondary chemical reactions. Surface active solutes have been used in association with a number of experimental techniques in order to isolate and understand these activities. A strobe technique has been used for monitoring the growth of a single bubble by rectified diffusion. Multibubble sonoluminescence has been used for monitoring the growth of the bubbles as well as coalescence between bubbles. The extent of bubble coalescence has also been monitored using a newly developed capillary technique. An overview of the various experimental results has been presented in order to highlight the complexities involved in acoustic cavitation processes, which on the other hand arise from a simple, mechanical interaction between sound waves and bubbles.

This work examines the concurrent use of power ultrasound during the extraction of pungent compounds from a typical herb (ginger) with supercritical CO(2). A power ultrasonic transducer with an operating frequency of 20 kHz is connected to an extraction vessel and the extraction of gingerols from freeze-dried ginger particles (4-8 mm) is monitored. In the presence of ultrasound, we find that both the extraction rate and the yield increase. The higher extraction rate is attributed to disruption of the cell structures and an increase in the accessibility of the solvent to the internal particle structure, which enhances the intra-particle diffusivity. While cavitation would readily account for such enhancement in ambient processes, the absence of phase boundaries should exclude such phenomena above the critical point. Possible alternate mechanisms for the cell structure damage are discussed.

The sonication of an aqueous solution generates cavitation bubbles, which may coalesce and produce larger bubbles. This paper examines the effect of surface-active solutes on such bubble coalescence in an ultrasonic field. A novel capillary system has been designed to measure the change in the total volume resulting from the sonication of aqueous solutions with 515 kHz ultrasound pulses. This volume change reflects the total volume of larger gas bubbles generated by the coalescence of cavitation bubbles during the sonication process. The total volume of bubbles generated is reduced when surface-active solutes are present. We have proposed that this decrease in the total bubble volume results from the inhibition of bubble coalescence brought about by the surface-active solutes. The observed results revealed similarities with bubble coalescence data reported in the literature in the absence of ultrasound. It was found that for uncharged and zwitterionic surface-active solutes, the extent of bubble coalescence is affected by the surface activity of the solutes. The addition of 0.1 M NaCl to such solutes had no effect on the extent of bubble coalescence. Conversely, for charged surface-active solutes, the extent of bubble coalescence appears to be dominated by electrostatic effects. The addition of 0.1 M NaCl to charged surfactant solutions was observed to increase the total bubble volume close to that of the zwitterionic surfactant. This suggests the involvement of electrostatic interactions between cavitation bubbles in the presence of charged surfactants in the solution.

The effect of 20 kHz ultrasound on the viability of Cryptosporidium oocysts was investigated. More than 90% of the dispersed Cryptosporidium oocysts could be deactivated in about 1.5 min of continuous sonication. In order to apply this technique to large quantities of contaminated water, quantitative filtration and redispersion of Cryptosporidium oocysts were investigated and found to be easily achievable. The estimated cost of sonication showed that the ultrasound treatment of Cryptosporidium oocysts contaminated water could be a very effective means of "deactivating" Cryptosporidium oocysts.