Highlights
Ultrasound enhances the phenolic compounds in extracted herbal oils by 44%.
US (25–50 kHz) increases the yields of polyphenols, carotenoids, and flavonoids.
Radicals generated by US have positive and negative effects on enzymes.
US improves the efficiency of herbal extracts in Nanotechnology applications.
Acoustic-based biosensors could be used for chemical imaging of herbal tissues.
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