Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

a b s t r a c tA high power ultrasound bath system has been used as a processing aid during sponge cake batter mixing in enhancing the mixing process to produce better quality of cake texture. The formulation for loading of 3 sponge cakes was mixed for 9 min at 90 rpm under different combinations of ultrasound power exposure ranging from 1 to 2.5 kW, and for duration ranging from 3 to 9 min. The ultrasound was able to enhance the mixing process by resulting in lower batter density and flow behavior index, higher overrun and viscosity compared to the non-aided mixing. With the 2.5 kW ultrasound assisted mixing for entire batter mixing of 9 min, a better cake quality was produced in terms of lower cake hardness, and higher cake springiness, cohesiveness and resilience. The aided ultrasound power and duration during cake batter mixing showed more significant effects on cake properties than its batter properties.

A flaxseed mucilage-based edible film was developed with the addition of glycerol as a plasticizer. Various concentrations of glycerol were blended into the extracted mucilage, and the developed films were studied in terms of physical, mechanical, and morphological properties. As the glycerol concentration was increased from 1 to 5 wt%, the elongation at break of the films prominently increased, whereas the tensile strength and Young's modulus decreased. The film failed to form at 6 wt% glycerol inclusion. The developed film was slightly reddish and yellowish in color, with enhanced transparency as the glycerol concentration in the film increased. Overall, this work demonstrated that with the addition of glycerol as a plasticizer up to 5 wt%, a flaxseed mucilage-based edible film could be developed as a sustainable alternative for food and bioproduct coating or packaging.

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Extraction is a mandatory process for most of the industries, especially in the food processing industry to obtain the targeted compounds from various sources such as plant or seed samples. This review paper provides information about various extraction techniques that are normally used in the edible oil extraction industry. Five extraction techniques are presented in this paper. Among all the techniques presented in this paper, pressing and solvent extraction methods are considered as traditional techniques while supercritical fluid extraction, microwave assisted extraction, and ultrasound assisted extractions are considered as advanced techniques. Both advantages and disadvantages of supercritical fluid extraction, microwave assisted and ultrasound assisted extractions are discussed. Furthermore, the parameters that would affect the output of each technique are included in each section. Nowadays, research is going on to further enhance the extraction method to obtain a higher extraction yield or increase the quality of the extraction product. The enhancement can be either combining two or more extraction techniques into one complete process or modifying the available technique alone. Therefore, the theoretical knowledge provided in this review will be useful for future researchers who are interested in enhancing the extraction techniques. Practical Applications: Extraction is a mandatory process in edible oil extraction industry. Extraction industry is always looking for a process which is high efficiency and low extraction cost. Therefore, various advanced techniques or treatments are applied to optimize the oil yield and shorten the extraction time. This paper provides a review on various techniques by summarizing both advantages and disadvantages of each technique. The information can be very useful for improving the current extraction technique to further optimize the oil yield or enhance the quality of oil.

Ultrasound was applied simultaneously with adsorption process in most of the previous studies. However, this method is not practical to treat huge amounts of coloured wastewater effluent. In this study, the efficiency of ultrasound pre-treated peanut husk powder at different power levels (1.5-3.5 W) in dye adsorption with several conditions of initial dye concentration (20-100 mg/L), contact time (0.5-5 h), solution pH (2-8), and dosage (0.1-0.3 g) was studied and compared with ultrasound simultaneous adsorption process and the control. Adsorption efficiency of indirect ultrasound pre-treated peanut husk powder has increased 25.78%, 13.64% and 1.5% compared with the control, ultrasound simultaneous adsorption and direct ultrasound pre-treated sample respectively at 60 mg/L of initial dye concentration. Indirect ultrasound pre-treated sample at 3.5 W has achieved the highest adsorption efficiency of 89.96% at solution pH 8 and 94.83% at 0.3 g dose for 3 h. The surface feature and textural properties of samples were characterized by using scanning electron microscopy and surface characterization analyser. The result indicated that more porous structure was created on the ultrasound pre-treated sample at increasing power levels.

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This study aims to increase the hazelnut oil yield using ultrasound as initial treatment in hexane solvent extraction. A Box–Behnken design was applied to optimize the ultrasound amplitude (30%, 60%, and 90%), solvent to solid ratio (6:1, 8:1, and 10:1) and extraction temperature (28, 38, and 48°C). The results showed that increasing all these variables would increase the oil yield. The oil extraction were optimum at 90% ultrasound amplitude, 10:1 solvent to solid ratio, and 48°C of extraction temperature. Effect of extraction time on oil yield was studied at optimum conditions. The maximum oil yield was achieved at 75 min of extraction time with 15‐min initial sonication. The maximum oil yield in ultrasound‐assisted extraction was around 88%. Ultrasound treatment had increased 4% of oil yield from the control. Fourier‐transform infrared spectroscopy results showed that the extracted hazelnut oil has the similar functional groups as other edible oils. Practical applications Hazelnut oil is one of the edible oils that widely been used in food processing. Besides, hazelnut oil has specific contribution in addressing health issues, where it can reduce cholesterol level in human body. This research introduces the optimized extraction process on hazelnut oil to the food manufacturer. With the presence of ultrasound treatment, hazelnut oil can be extracted in shorter time. Therefore, it tends to introduce low cost and healthy hazelnut oil to the consumer.