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Paun G, Neagu E, Albu C, Alecu A, Seciu-Grama AM, Radu GL. Antioxidant and Antidiabetic Activity of Cornus mas L. and Crataegus monogyna Fruit Extracts. Molecules 2024; 29:3595. [PMID: 39125000 PMCID: PMC11314463 DOI: 10.3390/molecules29153595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/24/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
The present study evaluated three green extraction methods, accelerated solvent extraction (ASE), ultrasound-assisted extraction (UAE), and laser irradiation extraction (LE), for the polyphenolic compounds and vitamin C extraction of Cornus mas L. and Crataegus monogyna fruit extracts. The polyphenols and vitamin C of extracts were quantified using HPLC-DAD, and the total phenolic content, flavonoid content, antioxidant activity (DPPH and reducing power), and antidiabetic activity were also studied. The antidiabetic activity was examined by the inhibition of α-amylase and α-glucosidase, and in vitro on a beta TC cell line (β-TC-6). The results showed significant differentiation in the extraction yield between the methods used, with the ASE and LE presenting the highest values. The C. mas fruit extract obtained by ASE exhibited the best antioxidant activity, reaching an IC50 value of 31.82 ± 0.10 µg/mL in the DPPH assay and 33.95 ± 0.20 µg/mL in the reducing power assay. The C. mas fruit extracts obtained by ASE and LE also have the highest inhibitory activity on enzymes associated with metabolic disorders: α-amylase (IC50 = 0.44 ± 0.02 µg/mL for the extract obtained by ASE, and 0.11 ± 0.01 µg/mL for the extract obtained by LE at combined wavelengths of 1270 + 1550 nm) and α-glucosidase (IC50 of 77.1 ± 3.1 µg/mL for the extract obtained by ASE, and 98.2 ± 4.7 µg/mL for the extract obtained by LE at combined wavelengths of 1270 + 1550 nm). The evaluation of in vitro antidiabetic activity demonstrated that the treatment with C. mas and C. monogyna fruit extracts obtained using ASE stimulated the insulin secretion of β-TC-6 cells, both under normal conditions and hyperglycemic conditions, as well. All results suggest that C. mas and C. monogyna fruit extracts are good sources of bioactive molecules with antioxidant and antidiabetic activity.
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Affiliation(s)
- Gabriela Paun
- National Institute for Research-Development of Biological Sciences, Centre of Bioanalysis, 296 Spl. Independentei, P.O. Box 17-16, 060031 Bucharest, Romania; (E.N.); (C.A.); (A.A.); (A.-M.S.-G.)
| | | | | | | | | | - Gabriel Lucian Radu
- National Institute for Research-Development of Biological Sciences, Centre of Bioanalysis, 296 Spl. Independentei, P.O. Box 17-16, 060031 Bucharest, Romania; (E.N.); (C.A.); (A.A.); (A.-M.S.-G.)
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Puértolas E, Pérez I, Murgui X. Potential of CO 2 laser for food processing: Applications and challenges. Crit Rev Food Sci Nutr 2024; 64:7671-7685. [PMID: 36927208 DOI: 10.1080/10408398.2023.2188954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
Laser food processing has the breath-taking potential to revolutionize the industry in many aspects. Among the different laser configurations, CO2 laser has received special attention due to its relative high efficiency in power generation, its high-power output and its laser beam wavelength, infrared, which is strongly absorbed by water, the main component of food materials. Over the last 50 years, different uses of CO2 laser for processing foods have been proposed so far, including cooking, broiling and browning, selective laser sintering, marking, microperforation for improving downstream mass transfer operations (e.g. infusion, diffusion, marinating, salting, drying, extraction), cutting and peeling, and microbial surface decontamination. The present work is a review of the state of the art of the use of CO2 laser for food processing that covers the main characteristics and mechanisms of this technology, as well as the most important published results regarding its applications in the agri-food sector, highlighting the main challenges to bring out its full potential in the coming years.
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Affiliation(s)
- Eduardo Puértolas
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
| | - Izaskun Pérez
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
| | - Xabier Murgui
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
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Chavan P, Yadav R, Sharma P, Jaiswal AK. Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing. Foods 2023; 12:2983. [PMID: 37627984 PMCID: PMC10453059 DOI: 10.3390/foods12162983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/20/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio-characteristics of some fruits. Laser-based packaging techniques, such as laser perforation and laser transmission welding, offer eco-friendly alternatives to traditional packaging methods and can extend the shelf life of perishable goods. Despite the limitations, laser technology shows great promise in the food industry and has the potential to revolutionize food processing, packaging, and testing. Future research needs to focus on optimizing laser equipment, addressing limitations, and developing mathematical models to enhance the technology's uses.
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Affiliation(s)
- Prasad Chavan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144402, India;
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune 411036, India;
| | - Pallavi Sharma
- Quality Management Officer, Fresh Company GmbH, 71384 Weinstadt, Germany;
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), School of Food Science and Environmental Health, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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Blutinger JD, Cooper CC, Karthik S, Tsai A, Samarelli N, Storvick E, Seymour G, Liu E, Meijers Y, Lipson H. The future of software-controlled cooking. NPJ Sci Food 2023; 7:6. [PMID: 36944630 PMCID: PMC10030630 DOI: 10.1038/s41538-023-00182-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Accepted: 02/22/2023] [Indexed: 03/23/2023] Open
Abstract
To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world's predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printing may present nutritious, convenient and cost-effective cooking opportunities. Food printing is an application of additive manufacturing that utilizes user-generated models to construct 3D shapes from edible food inks and laser cooking uses high-energy targeted light for high-resolution tailored heating. Using software to combine and cook ingredients allows a chef to more easily control the nutrient content of a meal, which could lead to healthier and more customized meals. With more emphasis on food safety following COVID-19, food prepared with less human handling may lower the risk of foodborne illness and disease transmission. Digital cooking technologies allow an end consumer to take more control of the macro and micro nutrients that they consume on a per meal basis and due to the rapid growth and potential benefits of 3D technology advancements, a 3D printer may become a staple home and industrial cooking device.
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Affiliation(s)
- Jonathan David Blutinger
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA.
| | - Christen Cupples Cooper
- Department of Nutrition and Dietetics, Pace University, 861 Bedford Road, Pleasantville, NY, 10570, USA
| | - Shravan Karthik
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
| | - Alissa Tsai
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
| | - Noà Samarelli
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
| | - Erika Storvick
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
| | - Gabriel Seymour
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
| | - Elise Liu
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
| | - Yorán Meijers
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
- Department of Food Technology, Wageningen University, 6708 PB, Wageningen, Netherlands
| | - Hod Lipson
- Department of Mechanical Engineering, Columbia University in the City of New York, 500 West 120th St., Mudd 220, New York, NY, 10027, USA
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Rong W, Liu F, Chen L, Zhang J, Sun Y, Gao Z, Tao X. Crystal growth and thermal properties of a LiY(MoO 4) 2 crystal. CrystEngComm 2023. [DOI: 10.1039/d2ce01498j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
A high-quality tetragonal LiY(MoO4)2 single crystal was grown by a top-seeded solution growth method. Based on the quality evaluation, the optical transmission and thermal properties of the LiY(MoO4)2 single crystal were fully characterized.
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Affiliation(s)
- Wanling Rong
- State Key Laboratory of Crystal Materials, Institute of Crystal Materials, Shandong University, Jinan, 250100, China
| | - Fuan Liu
- State Key Laboratory of Crystal Materials, Institute of Crystal Materials, Shandong University, Jinan, 250100, China
| | - Lijuan Chen
- School of Physics and Technology, University of Jinan, Jinan, 250022, China
| | - Jian Zhang
- State Key Laboratory of Crystal Materials, Institute of Crystal Materials, Shandong University, Jinan, 250100, China
| | - Youxuan Sun
- State Key Laboratory of Crystal Materials, Institute of Crystal Materials, Shandong University, Jinan, 250100, China
| | - Zeliang Gao
- State Key Laboratory of Crystal Materials, Institute of Crystal Materials, Shandong University, Jinan, 250100, China
| | - Xutang Tao
- State Key Laboratory of Crystal Materials, Institute of Crystal Materials, Shandong University, Jinan, 250100, China
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Hassoun A, Jagtap S, Trollman H, Garcia-Garcia G, Abdullah NA, Goksen G, Bader F, Ozogul F, Barba FJ, Cropotova J, Munekata PE, Lorenzo JM. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Zhang L, Dong H, Yu Y, Liu L, Zang P. Application and challenges of
3D
food printing technology in manned spaceflight: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Long‐zhen Zhang
- Space Science and Technology Institute (Shenzhen) Shenzhen 518117 China
- China Astronaut Research and Training Center Key Laboratory of Space Nutrition and Food Engineering Beijing 100094 China
| | - Hai‐sheng Dong
- China Astronaut Research and Training Center Key Laboratory of Space Nutrition and Food Engineering Beijing 100094 China
| | - Yan‐bo Yu
- Space Science and Technology Institute (Shenzhen) Shenzhen 518117 China
| | - Li‐yan Liu
- Lee Kum Kee (Xinhui) Food Co., Ltd. Jiangmen Guangdong 529156 China
| | - Peng Zang
- China Astronaut Research and Training Center Key Laboratory of Space Nutrition and Food Engineering Beijing 100094 China
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