Carbohydrates are crucial in food as essential biomolecules, serving as natural components, ingredients, or additives. Carbohydrates have numerous applications in the food industry as stabilizers, thickeners, sweeteners, and humectants. The properties and functionality of the carbohydrates undergo alterations when exposed to various thermal or non-thermal treatments. Ultrasonication is a non-thermal method that modifies the structural arrangement of carbohydrate molecules. These structural changes lead to enhanced gelling and viscous nature of the carbohydrates, thus enhancing their scope of application. Ultrasound may improve carbohydrate functionality in an environmentally sustainable way, leaving no chemical residues. The high-energy ultrasound treatments significantly reduce the molecular size of complex carbohydrates. Sonication parameters like treatment intensity, duration of treatment, and energy applied significantly affect the molecular size, depolymerization, viscosity, structural modifications, and functionality of carbohydrate biomolecules. This review provides a comprehensive analysis of ultrasound-assisted modifications in carbohydrates and the changes in functional properties induced by sonication.

The Present study was conducted to extract tomato seed oil using emerging technologies which include moderate electric field (MEF), low temperature microwave (MW), radio-frequency (RF), power ultrasound (US) and combined low temperature microwave-power ultrasound (MWUS) at different solid to liquid (S/L) ratio and power level. A green solvent (ethanol: ethyl acetate) was used to extract the oil from tomato seed and a mass transfer kinetic study was studied to find the extraction kinetics and effect of different treatments. MWUS assisted extracted oil was observed to have the highest extraction yield (23.07%) as well as the best quality of oil extracted. The extracted oil using MWUS treatment was mainly composed of PUFA (Linoleic acid), MUFA (Oleic acid) and Stearic acid. Low temperature microwave-ultrasound assisted extraction (MUAE) increased the lino-leic, stearic and oleic acid content by 30.91, 5.16 and 7.29% respectively in tomato seed oil composition compared to the conventional Soxhlet extraction (SXE) method. Industrial relevance: The novel 'Low temperature microwave-ultrasound assisted extraction (MUAE)' technology presents a promising result combination of emerging technology for the extraction of oil. The impact of low temperature dipole moment of microwave followed by low intensity ultrasound cavitation leads to the break-down of the tomato seed matrix. Further, this combination improved the extraction yield although the solvent used very lower solubility compared to conventional solvents. The quality of the extracted oil following MUAE technology was found to be much better than conventional extraction. Hence this combination presents a good scope for application in the food industry, with good commercial value and being environmentally friendly makes it more acceptable.

Summary The present study aimed to extract lycopene from the industrial tomato processing waste (peel) using emerging technologies such as power ultrasound‐assisted extraction (UAE), low‐temperature microwave‐assisted extraction (MAE), pulsed electric field (PEF)‐assisted extraction (PAE), combined low‐temperature microwave‐power ultrasound‐assisted extraction (MUAE) and combined ultrasound‐pulsed electric field‐assisted extraction (UPAE). A green solvent (ethanol: ethyl acetate, 2:3, v/v) was used for the recovery of lycopene and a mass transfer kinetic approach was used to understand the extraction kinetics of various extraction methods. The highest extraction yield was observed for UPAE treatment with the lycopene yield of 3.56% followed by MUAE with 3.49%. UPAE had the highest antioxidant capacity (87.09% DPPH) compared to other methods. Thus, the green solvent and combination UPAE technology are environmentally sustainable techniques and present a good scope for lycopene recovery. Further, the extracted lycopene was entrapped in oil in water emulsion to develop an enriched lemon juice beverage.

Proteins are widely consumed for their nutritional benefits, and they possess many applications such as emulsifiers, foaming agents, fat replacers, and thickeners which aid in obtaining the desired rheology and texture of food products. Moreover, the formation of protein–carbohydrate complex can further enhance the functional properties. Hence, the present study investigated the effect of ultrasonic cavitation in the formation of soy protein-rice starch complexes. Ultrasound treatment at 60

Present work evaluated the extraction yield and quality of protein from defatted sesame meal (DSM) using ultrasound-assisted extraction (UAE), low-temperature microwave-assisted extraction (MAE), and moderate electric field-assisted extraction (MEFAE). It was observed that the application of emerging technologies as pre-treatments significantly increased protein yield from 26.4% (without pre-treatments) to 38.9% (with UAE 450 W–20 min), 36.05% for MAE (with 500 W–20 min) and 32.75% for MEFAE (with 100 V–30 min) and improved the functional properties of Sesame protein isolate (SPI). FTIR revealed Amide I to III bands in SPI, with characteristic changes in protein secondary structure. The treated sample showed higher thermal stability evident from the denaturation temperature increase from 203.41 to 221.40 °C. The protein's microstructure in this study was transformed using various extraction techniques into a compact structure with a wrinkled surface. MAE-SPI showed maximum Invitro protein digestibility as 94.44%. The molecular weight profile revealed that the SPI samples' protein bands had molecular weights between 6.5 and 200 kDa. SDS-PAGE results revealed a change in the intensity of protein bands, and all of the main allergen protein bands were degraded.

The present study aimed to prepare a highly efficient power ultrasound modified novel biosorbent using seaweed (UAS). Response surface methodology (RSM) and artificial neural network (ANN) were applied for modeling and optimizing the removal of methylene blue (MB), a cationic dye from the aqueous solution. The optimal adsorption efficiency of the biosorbent was achieved at the ultrasonic amplitude of 100%, treatment time of 7 min, and the solid–liquid ratio of 70 mL. The application of ultrasound on the raw seaweed increased the surface area by 27.33%, which was then analyzed for its adsorptive capacity on MB dye. Langmuir isotherm model described the best adsorption behavior and showed a maximum adsorption capacity of 1095.29 mg/g which was 63.47% higher compared to the tomato waste-based activated carbon for MB dye. Furthermore, adsorbent doses, pH, temperature, and dye concentration affect the adsorption capacity of UAS. The optimum values of pH and adsorbent doses were observed as 6.3 g/L and 2 g/L, respectively. The maximum desorption efficiency (DE) was observed for ethanol (95%), whereas it was least (58%) for sodium chloride (NaCl). The result shows the potential use of prepared power ultrasound-assisted seaweed biosorbent for removal of cationic dye (MB) as well as an efficient green technology for ecological and environmental sustainability. Prediction of increased adsorption capacity of prepared biosorbent was successfully done by artificial neural networks with a coefficient of correlation of 0.9991.

An increase in health consciousness and the requirement for consumption of low-fat foods makes it a necessity for the industries to investigate various options for replacing fats in processed foods without compromising the texture and quality. The interaction between proteins and polysaccharides presents a new avenue toward replacing fat in different food products with improved techno-functional properties. However, less information is available regarding applying emerging technologies such as ultrasonication towards the protein–polysaccharide interaction. Ultrasonication leads to enhanced glycation, thereby increasing the hydrophobic nature of the protein–polysaccharides complexes. This protein–polysaccharide complex can potentially replace commercial emulsifiers, thickeners or stabilizers, which provide the necessary textural and rheological properties to the processed foods. This review focuses on the characterization techniques currently employed for structural elucidation and the changes in the functional properties of the protein–polysaccharide complexes obtained using ultrasound treatment. Graphical abstract

Protein-carbohydrate interactions occur naturally in glycoproteins which are highly stable in nature and are involved in various food complexes and can enhance the quality and functional properties of foods. In the current study, we characterized the protein-carbohydrate complex formed between commercial soy protein isolate and rice starch using different treatments namely heat treatment alone, ultrasound treatment alone, combination of ultrasound and heat treatment and mixing alone. The structural data obtained using circular dichroism indicated that during the complex formation, the α-helix values were reduced by a maximum of 67% compared to soy protein isolate alone. The crystalline nature of the complexes formed by ultrasound treatment preserved the techno-functional properties as compared to complexes formed by heat treatments. The FTIR analysis of the complexes formed indicated the formation of glycosidic bond. Molecular docking analysis revealed the interaction between the complexes occurred due to hydrogen bonds which make the proteins more stable in nature thus enhancing their denaturation temperature. Glutamine, Proline and Arginine present in the D subunit of 7S 3AUP interacts with the starch molecule. The obtained results suggest that sonication combined with heat treatment led to higher interaction between the soy proteins isolate and rice starch.

Power ultrasound (US)-modified tomato waste (pomace) was used to prepare a highly efficient novel biosorbent, which was then used to remove congo red (CR) and methylene blue (MB) dyes from an aqueous solution. Characterization of produced biosorbent using the US was done using Brunauer-Emmett-Teller (BET analysis), X-ray photoelectron spectrometer (XPS), scanning electron microscope (SEM), attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and UV-visible spectrophotometer. Compared with response surface methodology (RSM), the artificial neural network (ANN) model best fitted the experimental data with an R 2 value of 0.998. The application of US on raw pomace resulted in increased surface area by 84.25%, an increase in a large number of pores as evident through SEM, conversion of crystalline nature of biosorbent to amorphous nature, and removal of one compound (-COOR) at 288 eV of binding energy for power ultrasound-assisted pomace (UAP) biosorbent. Further, the Langmuir isotherm model described the best adsorption behavior and showed a maximum adsorption capacity of 436.68 and 317.76 mg/g for MB and CR dyes from aqueous solution, respectively. Novelty Impact Statement: Tomato waste pomace is widely generated from processing industries, which leads to an environmental burden. Moreover, industrial effluents (synthetic dyes) are contaminants that lead to diseases like cancer in humans and affect the natural and aquatic environment. For the first time, industrial tomato processing waste pomace was used for the preparation of a highly efficient biosorbent by using power ultrasound technology to remove synthetic dyes from an aqueous solution. Ultrasound application resulted in the creation of more sites for adsorption, further, the overall process was low energy and environmentally sustainable for the preparation of biosorbent. The present study highlights an interesting phenomenon and a novel application for the utilization of by-products generated from the tomato industry which was well explained by the artificial neural network.