Ultrasound Effects on Processes and Reactions Involving Carbohydrates

Effects of ultrasound on the enzymatic degradation of pectin

“…In comparison with high-intensity US (>100 kHz) treatment, which induces chemical reactions like the formation of hydroxyl radicals, low-intensity US (approx. 20 kHz) recommended for extraction generates mechanical, cavitational, and thermal forces that act on the cell wall [23] . The US-induced forces can also alter the molecular structure of enzymes and their corresponding substrates, affecting significantly their activity [7] .…”

Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries

“…According to Liu et al . and Seshadri et al ., the longer the time and the greater the intensity of sonication, the lower the viscosity; however, the effect of US increased with the increase in intensity, although only up to a certain value, because a large amount of cavitation bubbles could act as a barrier to energy transmission in the system, consequently decreasing the effect of US . In addition, the temperature reached during treatment is related to the efficiency of US because, when the temperature increases, the bubbles can collapse earlier, producing less energy and therefore decreasing the efficiency of US.…”

Impact of ultrasound on galactooligosaccharides and gluconic acid production throughout a multienzymatic system

“…Furthermore, emergent technologies like ultrasound (US) have recently appeared to assist conventional processing as indicated in different studies on food processing [17,18]. US technology is environmentally friendly and can promote certain reactions and better processing time [19].…”