HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

UPLC‐MS2 Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound‐Assisted Extraction

“…Conventional techniques are usually based on selecting the proper solvent and using heat in order to increase the solubility of targeted compounds and generally are regarded as time and solvent consuming processes with low efficiency (Dragović‐Uzelac, Elez Garofulić, Jukić, Penić, & Dent, ; Elez Garofulić, Dragović‐Uzelac, Režek Jambrak, & Jukić, ). Nowadays, new extraction techniques have been introduced for isolation of plant bioactives, among which ultrasound‐assisted extraction (UAE) has been one of the most commonly used (He et al., ; Rosellό‐Soto et al., ; Xu et al., ; Zhu et al., ). The advantages of the UAE include shortened extraction time, reduced solvent consumption, lower extraction temperatures, high reproducibility, higher extraction yields and higher purity of the final product (Chemat, Zill‐e‐Huma, & Khan, ; Vinatoru, ; Zlabur et al., ).…”

Effects of high‐intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate

“…The effects of ultrasound on structure and function of proteins are mainly attributed to the cavitation, mechanical, thermal effect and oxidative energy of radicals created during sonolysis . These effects could cause more groups and regions inside the molecules to be exposed, leading to the disruption of the interactions between molecules (such as hydrophobic interactions) …”

Optimization of ultrasound‐assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D‐optimal design and artificial neural network design with categorical and quantitative variables

“…These surrogate models can be applied to analyse the responses and to operate multi‐objective optimization design (MOD) . Consequently, response surface methodology (RSM) comprises statistical and mathematical techniques, which are useful for developing, enhancing and optimizing processes . The D‐optimal design is reported in the literature to be generally applied for cost analysis and product formulation in the food industry …”