Thermal methods are among the common methods of food processing that increase the shelf life of food products by reducing the microbial population and inactivating enzymes. Despite the favorable effects of the traditional thermal process, this method reduces the nutritional and sensory quality of food products. Increasing consumer demand for food products with minimal changes in characteristics has provided the basis for examining new methods of food processing. Therefore, in the current work, the impact of conventional pasteurization and thermosonication (TS) on the microbial populations, antioxidant activity and quality parameters of fermented green table olives was studied. Olives were subjected to ultrasound treatment (30 kHz, 100 W) at different temperatures (45, 55, and 65 ºC) and times (5, 10, and 15 min) and compared with the conventional heat treatment (85 ºC, 15 min). After treatment, TS at 45 and 55 ºC markedly (p < 0.05) improved firmness, color parameters, and sensory attributes relative to the thermally processed olives. Furthermore, TS enhanced total phenolic content (8.45-25.37%) and antioxidant activity (8.43-31.21%) compared to the untreated samples. TS at 55 ºC-15 min, 65 ºC-10 min, and 65 ºC-15 min successfully reduced the microbial counts to nil. However, TS at 65 °C notably diminished the quality parameters. Thus, TS can improve the safety and quality of table olives and can be used as a suitable alternative to the thermal processing.

The purpose of this study is to investigate the effect of thermosonication in comparison with usual pasteurization methods on bioactive compounds and some of the properties of pomegranate juice (Brix, pH, acidity, vitamin C content, phenolic compounds, antioxidant properties and anthocyanin content). The treatments were: controlled sample (without treatment), pasteurized sample (90, 30 °C), heated sample at 60 ° C for 4,8,12 min, ultrasound sample without heating for 4,8, 12-minute with amplitudes of 24.4, 42.7, 61 μm, ultrasound sample with heating (60 ° C for 4,8,12 minutes) with 24.4, 42.7 and 61 μm amplitudes. The results showed that the treatments did not have a significant effect on the Brix, pH and acidity of pomegranate juice. Pasteurization treatment was one of the treatments that had the highest reduction in quality parameters of samples.The highest percentage of vitamin C degradation in 34.1% pomegranate juice was due to pasteurization and long periods of high level of temperature about 60 ° C resulted in 28.7% decrease in vitamin C.The highest phenolic content was in the treatment at 25 ° C, 61 μm in 12 minutes which increased this trait by 22%, and pasteurization treatment reduced 27.9% of phenolic content.Antioxidant activity decreased by 8.8% due to pasteurization.Sonication treatments with high intensity at 25 °C and long period increased this trait by 10.5 %. Pasteurization and ultrasound treatments at 60 ° C, 61 μm in 12 min, have a significant effect on the anthocyanin content of pomegranate juice and decreased this trait by 10 and 8.8%. In general, the results of the study indicate that the increase in the amplitude of ultrasound, temperature and duration of treatment, reduces the positive effect of these treatments on quality parameters and even reduces these traits significantly and due to the combined results, ultrasound amplitude of 42.7 μm at 60 ° C can be the most effective treatment to maintain the quality parameters of pomegranate juice compared with the pasteurization method.

The purpose of this study is to investigate the effect of thermal sonication in comparison with the usual pasteurization method on the bioactive compounds and their contents in sour cherry juice.The treatments were: controlled sample, pasteurized sample (90 °C, 30 sec), heated sample at 60 °C for 4,8,12 min, ultrasound sample without heating for same times with amplitudes of 24.4, 42.7, 61µm (50, 75, 100%), ultrasound sample with heating (60 °C) for same times and amplitudes. Pasteurization treatment caused a significant decrease of 31.7% in vitamin C content, 22.9% of phenolic content, 19.4% in the antioxidant content, 6.2% in anthocyanin content of the sour cherry juice. At maximum thermal ultrasound intensity and time of 12 minutes, 20.8% of vitamin C content was decreased. With increasing temperature, intensity and time of ultrasound, phenol content decreased. High intensities of ultrasound caused a significant decrease in anthocyanin content, in a way that in the intensity of 61 µm, 4 min and 60 °C, the anthocyanin content was reduced by 6.6%, respectively. In general, the results of this study indicate that increasing the intensity of ultrasound, temperature and treatment time reduced the positive effect of these treatments on qualitative properties and even reduced the bioactive compounds, that with regard to the combined results, 42.7 µm (75%) amplitude at 60 °C can be the most effective treatment in maintaining the qualitative characteristics of sour cherry juice compared to the pasteurization method

Thermal pasteurization destroys bioactive compounds. Therefore, there is a need for a technique that provides microbial stability and stability while preserving biologically active compounds in grape juice. In recent years, the application of ultra-sonication in food processing has been considered for its ability to deactivate microorganisms with very little or no effect on bioactive compounds and nutritional properties of food. Ultrasound is considered as one of the potential non-thermal pasteurization techniques in the production of juices and is an effective method for maintaining the qualitative properties of juices. These properties have the advantage of thermal pasteurization. The purpose of this study was to investigate the effect of thermal ultrasound in comparison with the usual pasteurization method on bioactive compounds and some characteristics of red grape juice (Brix, pH, acidity, vitamin C, phenolic content, antioxidant properties and anthocyanin content).

In this research, the red grape juice was prepared from the fruit. The treatments were: controlled sample (without treatment), pasteurized sample (90 °C,30˝), heated sample at 60 °C for 4,8,12 min, ultrasound sample without heating for 4,8,12 min with amplitudes of 24.4, 42.7, 61 μm, ultrasound sample with heating (60 °C) for 4,8,12 min with 24.4, 42.7 and 61 μm amplitudes. The effect of treatments on Brix, pH and acidity, phenilic content, ascorbic acid content, antioxidant activity and anthocyanin content of the samples were investigated.

According to the results, the treatments did not have a significant effect on the pH, pH, and acidity of red grape juice. Pasteurization treatment caused the greatest reduction in the qualitative characteristics of the samples. The highest percentage of degradation of ascorbic acid content in red grape juice was 28.2% which was related to pasteurization treatment, and high temperatures at 60 ° C and long duration also had the most significant decrease in ascorbic acid compared to other treatments. The highest phenolic content was observed in treatment with temperature of 25 ° C and duration of 4 minutes with intensity 61 μm. The antioxidant activity of juice was significantly reduced by pasteurization and high temperatures with high levels. The highest antioxidant activity was related to treatment at 25 ° C for 8 minutes and 61 μm intensity, which increased antioxidant activity compared to control sample of 16.4%. Pasteurization treatment reduced 7.4% of the anthocyanin content of red grape juice and at high levels of sonication, increasing the duration and treatment temperature had a negative effect on the content of anthocyanin and reduced it to 7.9%.

According to the results of this study, it can be stated that pasteurization treatment in most cases had a negative effect on the qualitative traits of red grape juice and by using thermosonication in producing red juice at lower temperatures than pasteurization, higher qualitative traits can be achieved. Therefore, the use of average values of ultrasound intensity (42.7 μm) at 60 ° C for red grape juice is recommended.

The transfersomes are ultraflexible vesicles¡ which due to their elastomechanic properties are able to penetrate into pores smaller than their own size¡ and thereby have the potential to deliver drugs to the skin. In this study growth hormone transfersomes were constructed from two formula made of phospholipids¡ sodium deoxycholate (f1) and sodium lauryl sulphate (f2) as surfactants. There are different ways of obtaining transfersomes with a specified size range. One of the methods is the use of sonication to regulate their size and dimensions. Accordingly¡ in order to study transfersomes carrying the growth hormone¡ the vesicles were sonicated using both the probe and bath methods. In each case¡ dimensions¡ dispersity¡ the zeta potential of transfersomes and biological activity of the growth hormone were measured during three different time cycles of sonication. The results showed that during investigation of all the different time periods¡ growth hormone activity was found to decrease further following probe sonication when compared to that of bath sonication. Therefore¡ vesicle size and zeta potential were measured in the probe sonication tests. The mean size was found to vary between 242.6 to 190.6 and 81.37 to 159.6¡ for the f1 and f2 vesicles¡ respectively. The zeta potential of the f1 transfersomes was more negative than that of f2.

Glycyrrhiza glabra L. (Licorice) is a perennial shrub growing in Mediterranean region and Asia and is widespread in Turkey, Italy and specially Iran. Licorice is a favorable herb used in food and medicinal remedies for thousands of years. This herb contains a variety of substances, among which glycyrrhizin is the most effective substance, giving a sweet taste to the root (30 to 50 times sweeter than sucrose). The roots of the study species were collected from the Kurdistan Agricultural Research and Education Center. All samples were dried and then powdered to extract the glycyrrhizin with different methods including modified Rosen, pre ultrasonic and post ultrasonic methods at 30 and 60 minutes, ultrasound frequencies of 35 and 100 kHz and a constant temperature of 60⁰C. The results showed that there were significant differences among the study treatments (P

Methotrexate MTX as a chemotherapeutic agent has the potential to be used in the treatment of brain tumors, but it is less used due to insufficient penetration into the brain parenchyma. By designing nanotechnology-based systems, it can be possible to overcome these limitations. In this study, the sonication method was used to prepare MTX loaded human serum albumin HSA nanoparticles. The results indicated that MTX loaded HSA nanoparticles have the size less than 100 nm. The obtained values for drug loading and encapsulation efficacy were 3 and 47, respectively; and the results of thermal analysis of nanoparticles demonstated the amorphous form of MTX in HSA. In the release profile, slow and controlled release of nanoparticles was also observed in the neutral environment. In addition, the results indicated the decreased cytotoxic effects of MTX loaded HSA nanoparticles in comparison with free MTX. Therefore, the proposed formulation can have high potential in drug delivery systems to glioblastoma cells.

Due to the resistance of pathogenic bacteria and fungi to common drugs and the inclination towards natural food preservatives, researchers are exploring antimicrobial agents of plant with organic origin as alternative compounds. This study aims to investigate the antibacterial and antifungal properties of various extracts of Vitis vinifera L. cv. Ghizil Uzum grape skin and seeds extracted through different methods.

Grape seed and skin extracts were obtained using maceration, sonication, deep eutectic solvent (DES), and a combination of sonication-DES methods. The antibacterial and antifungal properties of the extracts were determined using the agar well diffusion method, as well as the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) (or minimum fungicidal concentration, MFC) against Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Listeria monocytogenes as well as on Aspergillus flavus, Fusarium solani, Cladosporium and Penicillium citrinum.

The results showed that the combined sonication-DES method had the lowest MIC (0.78 mg/ml) and MBC (1.56 mg/ml) for the skin and seed extracts, indicating the effectiveness of this method in extracting phenolic compounds compared to other conventional methods (p≤ 0.05). Additionally, L. monocytogenes and S. aureus exhibited the lowest MIC and MBC values among the tested bacteria , while Cladosporium showed the lowest MIC and MFC among the fungi. Furthermore, grape seed extract obtained through the sonication-DES method demonstrated higher capability in controlling and inhibiting the growth of pathogenic bacteria, fungi, and spoilage microorganisms compared to other extraction methods, making it a promising extraction method for herbal compounds.

This study was tested to evaluate the influences of different maize starches (native, modified with sonication, pre–gelenized, Heat Resistant) replacement in batter coating, based on factorial experiments in a completely randomized design to determine the best formulation of breadcrumbs. Samples were sonicated with 70 kHz for 5 minutes and a fryer equipped with a temperature controller (150, 190 and 170 degrees centigrade) and time (1, 3 and 5 minutes) was used for frying. Quality parameters (texture, Crust color values, oil absorption, sensory properties) of chicken nugget were measured during frying.Obtained result indicated that addition of ultrasound pretreatment batters and temperature influenced in texture hardness reduction of nuggets. Oil content of whole nuggets was found to decrease significantly (P< 0.05) with frying time and temperature. Chicken nuggets with native maize starch compared to control ones showed better scores for organoleptic properties. Color evaluation in samples containing native and sonication pretreatment showed significant (P< 0.05) reduction in a* and b* values at 3 minute frying, whereas L* values were significantly (P< 0.05) increased compared to control treatments at 170 and 190° c. Samples hardness was decreased due to frying temperature.

Encapsulation of hydrophobic nutraceutical compounds such as essential fatty acids in nanocarriers is an effective method for enrichment of low fat products and target delivery of them .In this research production of nano-liposome containing conjugated linoleic acid (CLA ) by thin layer hydration – sonication method and then adding it to low-fat pasteurized milk, have been discussed. Nano liposome containing CLA were prepared by using 50-10 mg lecithin- cholestrol and the size of the particles was 76 nm with a distribution of 0.77. The produced nanoliposome was stable over storage time (30 days) and particles were in nanoscale size. Zeta potential values of particles were negative of nanoliposomes and increasing the time had significant effect on reducing the zeta potential of the samples. Nanoliposome was not opacity, but the increase in the percentage of cholesterol increased the sample turbidity. With the encapsulation of CLA in the nanoliposome, it was protected against oxidation and secondary oxidation products (malondialdehyde). The use of nanoliposomes was effective in maintaining the CLA against the heat treatment (pasteurization) in low-fat milk during storage. With the inference of the results, it can be used to enrich low-fat products by nanoliposome system in the further protection of CLA against environmental conditions.