Ultrasound Cavitation as a Green Processing Technique in the Design and Manufacture of Pharmaceutical Nanoemulsions in Drug Delivery System

Effects of axial circulation and dispersion geometry on the scale‐up of ultrasonic extraction of polysaccharides

“…While the overall mass‐transfer rate was improved due to the local eddy diffusion as well as the highly localized energy resulted from the generated hot spots on violent collapse of the cavities. The inertial cavitation results into high amplitude pulsations in which extreme expansion, shrinkage and eventual collapse of bubbles occur to produce large number of smaller bubbles associated with high localized energy which is believed to enhance the chemical and biological processes . It is expected that inside a cavity (bubble), there is always a gas (such as air) and vapor (such as water vapor).…”

Ultrasound assisted preparation of emulsion of coconut oil in water: Understanding the effect of operating parameters and comparison of reactor designs

“…The focus has also been on investigating the different applications related to production of emulsions such as in the case of food industry, cosmetics or pharmaceutical sciences [2,9]. A careful analysis of the existing literature indicates that the comparison of different reactors based on the use of power ultrasound has not been investigated in details for the emulsification.…”

“…The formation of droplets is quantitatively characterized on the basis of Weber number and generally speaking, droplet breakage can occur beyond the critical Weber number of 13 [8]. Droplet ejection from oil-water interface in an emulsion has been explained either on the basis of the Rayleigh-Taylor instability mechanism or the cavitation mechanism based on the generation of shock wave and intensified energy dissipations [8][9][10][11]. The final mean droplet size and the distribution will be dependent on the energy dissipation which in turn depends on the cavitational intensity and its distribution [9], which also plays a crucial part in deciding the scale up of ultrasonic reactors for preparation of nanoemulsions [9,12].…”

Effects of ultrasound on the oxidation and structure of myofibrillar protein in the presence or absence of soybean oil

“…Compared with the untreated samples, proteins gradually dispersed around the oil droplets, especially for the 300 W treated emulsions. Due to the cavitation effect, the emulsion droplet size decreased during sonication 5 . Compared with the 300 W treated sample, incremental oil droplet size and agglomerated protein were observed when the ultrasound power was at 450 W. This change means that excessive sonication might be detrimental to the formation of smaller‐size emulsions 30 …”

“…As a green, energy‐efficient and versatile technology, ultrasound is widely used in food processing for structural modification, extraction, freezing, enhancing flavor, tenderization, sterilization and emulsification 1‐4 . During ultrasonic treatment, the formed cavitation bubbles continue to grow and violently collapse, producing turbulence, high temperatures, high shear energy waves and high pressure in the cavitation zone 5,6 . Applying these phenomena produced by ultrasound to directly modify protein molecules and improve their properties is widely reported.…”