Effects of ultrasound frequency and process variables of modified ultrasound-assisted extraction on the extraction of anthocyanin from strawberry fruit

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

“…After that, both extraction yields slightly decreased as the ultrasonic power was further increased. Similar results were reported in other research for MUAE of anthocyanin from strawberry fruit [60] , and UAE of total anthocyanins from purple sweet potatoes [61] . This may be due to the mechanical effect, thermal effect, and cavitation effect are all strengthened with the increase of ultrasonic power.…”

A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies

“…Water inlet This equipment achieves frequency search in different extraction tanks by connecting to a computer, and can achieve frequency band retrieval from 18 to 90 kHz. Ultimately, the optimal ultrasonic frequency band retrieved is 62 to 64 kHz [163] Note: P: Power; f: Frequency. …”

Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork

“…The technology of application of ultrasonic waves is widely studied and discussed in several areas (Demirci, et al, 2022;Liao et al, 2022;Monteiro et al, 2022) , in recent years ultrasound has become an alternative for improvement in food technology in the processes of marination, freezing, drying, emulsification, inactivation of microorganisms, softening of meats and improved pasta switching (Araújo et al, 2022;Demirci et al, 2022;Liao et al, 2022;Monteiro et al, 2022).…”