The sonoluminescence generated in water with pulsed 515 kHz ultrasound has been studied in the presence of different chain length (C1−C5) aliphatic alcohols and the surfactants sodium dodecyl sulfate (SDS), dodecyltrimethylammonium chloride (DTAC), and N-dodecyl-N,N-dimethyl-3-ammonio-1-propanesulfonate (DAPS). The ultrasound pulse widths used ranged from 1 to 10 ms, with duty cycles (on/off ratios) of 1:3 to 1:9. It was found that the sonoluminescence from the initial pulses was very low but increased in intensity and reached a maximum after 20−50 pulses, for all systems studied, depending on the pulse width and duty cycle. In the presence of alcohol the maximum signal decreased with increasing alcohol concentration, and the signal decline was more pronounced with increasing chain length of the alcohol. A good correlation was found to exist between the decline in the sonoluminescence signal and the Gibbs surface excess of the alcohol at the air/water interface. In the presence of SDS (an anionic surfactant) and DTAC (a cationic surfactant), quite different behavior was observed. At low concentrations of these two surfactants the maximum signal was significantly enhanced over that obtained in pure water, reaching a maximum at about 1 mM of surfactant. At higher concentrations the signal decreased again reaching a limiting value similar to that obtained in pure water. The sonoluminescence signal in DAPS (a zwitterionic surfactant) solutions remained much the same as in pure water. On the addition of 0.1 M NaCl to the three different types of surfactant solutions, the intensities of the emission signals obtained were essentially the same as in pure water. Possible mechanisms responsible for the different behavior in the sonoluminescence signal in the presence of the alcohols and surfactants are discussed.

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.

Acoustic cavitation, in simple terms, is the growth and collapse of preexisting microbubbles under the influence of an ultrasonic field in liquids. The cavitation bubbles can be characterized by the dynamics of oscillations and the maximum temperatures and pressures reached when they collapse. These aspects can be studied both experimentally and theoretically for a single bubble system. However, in a multibubble system, the formation of bubble streamers and clusters makes it difficult to characterize the cumulative properties of these bubbles. In this overview, some recently developed experimental procedures for the characterization of acoustic cavitation bubbles have been discussed.

Acoustic bubble-size distributions have been determined using a pulsed ultrasound method at different ultrasound powers and frequencies. It was observed that the mean bubble size increased with increasing acoustic power and decreased with increasing ultrasound frequency. It was also recognized that the mean size of bubbles emitting sonoluminescence was greater than those producing sonochemiluminescence indicating that the two processes take place in different populations of cavitation bubbles in the system.

Oil-in-water emulsions are an important vehicles for the delivery of hydrophobic bioactive compounds into a range of food products. The preparation of very fine emulsions is of increasing interest to the beverage industry, as novel ingredients can be added with negligible impact to solution clarity. In the present study, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24 kHz. Emulsions with a mean droplet size as low as 135 ± 5 nm were achieved using a mixture of flaxseed oil and water in the presence of Tween 40 surfactant. Results are comparable to those for emulsions prepared with a microfluidizer operated at 100 MPa. The key to efficient ultrasonic emulsification is to determine an optimum ultrasonic energy intensity input for these systems, as excess energy input may lead to an increase in droplet size.Industrial relevance: The preparation of oil-in-water emulsions is a common feature of food processing operations. The use of ultrasound for this purpose can be competitive or even superior in terms of droplet size and energy efficiency when compared to classical rotorstator dispersion. It may also be more practicable with respect to production cost, equipment contamination and aseptic processing than a microfluidisation approach. The present paper shows that ultrasound can be effective in producing nanoemulsions for use in a range of food ingredients.

The sonication-induced changes in the structural and thermal properties of proteins in reconstituted whey protein concentrate (WPC) solutions were examined. Differential scanning calorimetry, UV-vis, fluorescence and circular dichroism spectroscopic techniques were used to determine the thermal properties of proteins, measure thiol groups and monitor changes to protein hydrophobicity and secondary structure, respectively. The enthalpy of denaturation decreased when WPC solutions were sonicated for up to 5 min. Prolonged sonication increased the enthalpy of denaturation due to protein aggregation. Sonication did not alter the thiol content but resulted in minor changes to the secondary structure and hydrophobicity of the protein. Overall, the sonication process had little effect on the structure of proteins in WPC solutions which is critical to preserving functional properties during the ultrasonic processing of whey protein based dairy products.

The rate of sonochemical reduction of Au(III) to produce Au nanoparticles in aqueous solutions containing 1-propanol has been found to be strongly dependent upon the ultrasound frequency. The size and distribution of the Au nanoparticles produced can also be correlated with the rate of Au(III) reduction, which in turn is influenced by the applied frequency. Our results suggest that the rate of Au(III) reduction as well as the size distribution of Au particles are governed by the chemical effects of cavitation and are not significantly affected by the physical effects accompanying ultrasound-induced cavitation.

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