AIMC Topic: Sonication
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Comparative analysis and investigation of ultrasonication on juice yield and bioactive compounds of kinnow fruit using RSM and ANN models.
Scientific reports
Mar 21, 2025
Ultrasonication (US) is a promising non-thermal technique widely applied in the food sector for improving the extraction process and preserving nutrients. Kinnow fruits have yields of 40-60% juice; the rest of the parts are discarded as waste. The st...
Extraction of pectin from watermelon rinds using sequential ultrasound-microwave technique: Optimization using RSM and ANN modeling and characterization.
International journal of biological macromolecules
Mar 8, 2025
This study aimed to optimize pectin extraction from watermelon (Citrullus lanatus) rind using sequential ultrasound-microwave assisted extraction (UMAE) with artificial neural network (ANN) and response surface methodology (RSM). The effects of pH, s...
Artificial neural networks (ANN)-genetic algorithm (GA) optimization on thermosonicated achocha juice: kinetic and thermodynamic perspectives of retained phytocompounds.
Preparative biochemistry & biotechnology
Jul 12, 2024
The extraction of phytocompounds from Achocha () vegetable juice using traditional methods often results in suboptimal yields and efficiency. This study aimed to enhance the extraction process through the application of thermosonication (TS). To achi...
Machine Learning Modeling for Ultrasonication-Mediated Fermentation of Penicillium brevicompactum to Enhance the Release of Mycophenolic Acid.
Ultrasound in medicine & biology
Dec 14, 2020
Described here is the modeling used to improve the mycophenolic acid (MPA) titer from Penicillium brevicompactum using central composite design and a comparatively newer, data-centric approach method k-nearest-neighbor algorithm. The two models for e...
A Laboratory-Built Fully Automated Ultrasonication Robot for Filamentous Fungi Homogenization.
SLAS technology
Jul 30, 2019
This article presents the design and development of a new hands-free ultrasonication robot for filamentous fungi homogenization. The platform was constructed with a modified inexpensive 3D printer, equipped with an upward-facing camera, a custom-desi...
Machine learning modelling for the ultrasonication-mediated disruption of recombinant E. coli for the efficient release of nitrilase.
Ultrasonics
Jun 10, 2019
The ultrasonication-mediated cell disruption of recombinant E. coli was modeled using three machine learning techniques namely Multiple linear regression (MLR), Multi-layer perceptron (MLP) and Sequential minimal optimization (SMO). The four attribut...
Isolation and identification of immunomodulatory selenium-containing peptides from selenium-enriched rice protein hydrolysates.
Food chemistry
Sep 20, 2018
The RAW264.7 cell model was employed to screen immunomodulatory selenium-containing peptides from selenium-enriched rice protein hydrolysates (SPHs). Moreover, the selenium-containing peptides of high-activity protein hydrolysates were purified by Se...
Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts.
Food chemistry
Oct 18, 2017
Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication p...
Use of Model Predictive Control and Artificial Neural Networks to Optimize the Ultrasonic Release of a Model Drug From Liposomes.
IEEE transactions on nanobioscience
Jan 30, 2017
The use of echogenic liposomes to deliver chemotherapeutic agents for cancer treatment has gained wide recognition in the last 20 years. Cancerous cells can develop multiple drug resistance (MDR), in part, due to the drop in concentration of chemothe...
Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Dec 21, 2016
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W...
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