Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.

Effect of Manufacturing and Absorption Promotion of Lidocaine Hydrogel Using Ultrasonic Waves during Cosmetic Procedures

Purpose: In this study, we study to more effectively use anesthesia products used in beauty procedures following the popularization of anti-aging. Hydrogel, which contains lidocaine, is believed to be more effective in relieving pain if used in cosmetic procedures with ultrasonic waves.Methods: The availability of manufactured hydrogels and commercial gels for ultrasonic treatment was compared, and the effect on skin penetration and skin penetration due to ultrasonic limitations was evaluated based on their applicability. Usability and optimal ultrasound parameters were identified during ultrasound treatment.Results: Viscosity measurement, gelation rate, swelling, skin permeability experiment, and HPLC analysis of manufactured hydrogels all revealed properties, with skin permeability being highest at frequency 1 MHz, cycle low 200, and high 50.Conclusions: Finally, hydrogels containing lidocaine increased skin permeability during ultrasound treatment, allowing for faster targeted transdermal transmission that was more effective depending on the ultrasound parameters. As a result, it is determined that it can be used in cosmetic procedures.

Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing

Thermal-ultrasound treatment is a green technology that can significantly alter the structural and functional properties of starches. This research extend the effect of at different temperatures (25 °C, 45 °C, and 65 °C) and times (30 and 60 min) on the physicochemical, structural, and rheological properties of corn starch was studied. Amylose content, solubility, swelling power, and the least gelling content increased with increasing temperature and time. Starch treated at 45 °C for 30 min had the lowest syneresis among all treatments. Thermal-ultrasound treatment at 25 °C and 65 °C for 60 min caused increasing paste clarity. Microscopic observations demonstrated that the starch granules were agglomerated at 65 °C. Although the crystallinity of samples decreased from 35.42% to 8.94%, the storage modulus was more than the loss modulus during the frequency sweep test. Pasting properties showed that pasting temperatures shifted to higher values after treatment. Nonetheless, the maximum viscosity decreased, and the final viscosity of the treated samples demonstrated that short-term retrogradation could deteriorate. Results showed that thermal-ultrasound is a viable technique for starch modification compared to conventional thermal and ultrasound treatments.