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The development of materials for uremic toxin removal is under continuous research. In this work, a natural zeolite (clinoptilolite) was modified using tartaric acid through two different methods: conventional reflux heating and ultrasound energy. The resulting materials were used as an adsorbent material for the removal of uremic toxins such as urea, creatinine, and uric acid. In the uremic toxin removal study, it was observed that the material modified using ultrasound for 100 min had the highest removal values (74.49%, 40.31%, and 51.50% for urea, creatinine, and uric acid, respectively), while unmodified zeolite removed 30.57%, 18.07%, and 22.84% of the same toxins. The best results for conventional heating modification were 67.08%, 31.97%, and 32.39%, respectively. Therefore, acid group incorporation considerably improved the adsorption properties of the clinoptilolite. Regarding adsorption kinetics, it was found that the pseudo-second-order model better described the behavior of all the modified materials. Equilibrium adsorption data were adjusted to the Langmuir and Freundlich models. The Freundlich model (multilayer adsorption) described urea adsorption, while the Langmuir model (monolayer adsorption) described creatinine and uric acid. [ABSTRACT FROM AUTHOR]

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN’s Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.

BACKGROUND: Pectin was considered as a potential candidate to improve the thermal stability of anthocyanins, and the binding ability of pectin to anthocyanins was influenced by its structure. In this study, sunflower pectins, modified by ultrasound (40 kHz) for different periods of time, were prepared and used to bind with anthocyanins, extracted from purple sweet potato. RESULTS: Characterization and thermal stability of pectin–anthocyanin complexes were investigated. The ultrasonic modification of pectin resulted in many changes in pectin chemical structure, including degradation of neutral sugar side chains, breakage of methoxyl groups, and increased molecular flexibility. Extension of ultrasonic modification time led to greater changes in pectin chemical structure. Analysis of the binding ability, as determined by Fourier transform infrared spectroscopy and molecular dynamics simulations, revealed that the interaction between pectin and anthocyanins was driven by hydrogen bonding, electrostatic interaction, and hydrophobic interaction. Pectins with different ultrasonic modification times bound with anthocyanins to different extents, mainly resulting from an increase in the number of hydrogen bonds. According to high‐performance liquid chromatographic analysis, during heating at 90 °C the stronger the binding ability of pectin and anthocyanin complex, the better was its thermal stability. CONCLUSION: Ultrasonic modification of pectin could effectively enhance its binding ability to anthocyanin. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In the mineral processing engineering, ultrasound is usually used to modify reagents to improve the flotation. The study analyses the effects of the modified kerosene on the flotation of flake graphite. The outcomes demonstrate that the modified kerosene can substantially improve flake graphite's floatation efficiency. In comparison to unmodified kerosene, the dosage of modified kerosene can be reduced while the recovery of graphite remains the same. Furthermore, the effect of modified kerosene was evaluated using various detection techniques including particle size distribution measurement, contact angle tests, turbidity tests, and cryo-scanning electron microscopy (Cryo-SEM). The findings indicate that ultrasound modification significantly reduces the size of kerosene to 1–2 μm droplets and improves their dispersion in the aqueous solution. The enhanced dispersion and reduced droplets size of modified kerosene led to a better interaction between kerosene and the surface of flake graphite minerals. As a result, the consumption of kerosene was reduced, but the graphite flotation efficiency was improved. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN's Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production. [ABSTRACT FROM AUTHOR]

Figures reprinted with permission from the publishers and the figures of infant formula and encapsulation were designed by Freepik. [Display omitted] • Whey protein isolate was chemically, physically and enzymatically modified. • Modified whey proteins were used in fabricating diverse emulsion systems. • Modifications improved the emulsifying capacity and stability of the emulsions. • Modifications improved encapsulating capacity of whey proteins in emulsions. • Suitable modification conditions are needed for improved functionality of emulsions. Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications. [ABSTRACT FROM AUTHOR]

The effects of ultrasonic treatment (180 W, 25 min) on the foaming and physicochemical properties of egg white from shell egg stored for seven periods (0, 15, 30, 45, 60, 75 and 90 d) were investigated in this study. The foaming ability significantly increased after ultrasound treatment and the highest foaming ability (99.13%) was achieved at 60 d compared to untreated egg white (29.75%). This improvement was ascribed to the increased free sulfhydryl content and surface hydrophobicity, indicating that egg white protein became easier to adsorb at the air-water interface and its structure was more flexible. However, a reduction in the foaming stability of ultrasound-treated egg white resulted from the lower absolute zeta potential. Moreover, decreasing particle size and broadening protein size distribution were obtained after ultrasonic processing. Using scanning electron microscopy, small aggregates were observed on the surface of the untreated sample after storage, while the ultrasound-treated sample had large numbers of irregular and unevenly distributed pores with different sizes. These results provide important evidence of the protein properties induced by ultrasound modification during storage, and further expand the ultrasound application in the food storage industry. • The highest foaming ability (99.13%) was achieved at 60 d by ultrasound modification. • Surface hydrophobicity and sulfhydryl content increased by ultrasound treatment. • Ultrasound decreased the absolute zeta potential of cold stored egg white. • Ultrasound decreased particle size and broadened size distribution of egg white. • Scanning electron microscopy showed irregular and unevenly distributed pore structure after ultrasound. [ABSTRACT FROM AUTHOR]