Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods.

The aim of this work was to evaluate the technologies effect of cold extraction by centrifugation (CE) and ultrasound-assisted (US-CE) methods without adding water, on the avocado oil yield, nutritional composition, physicochemical characteristics, oxidative stability (oxidation temperature and time, besides activation energy) and accelerated shelf life regarding hexane extraction (control). The US-CE improved the physicochemical properties such as acidity, peroxides, and iodine indexes regarding CE and Control. US-CE improved the yield, nutritional quality of fatty acids, oxidative stability, shelf life, and ω-6/ω-3 ratio regarding CE. Furthermore, US-CE improved the ratio yield/time extraction of the oil and increased the oxidation temperature regarding control. The main advantage of oils extracted using CE and US-CE concerning control was higher oxidative stability. The most representative polyunsaturated fatty acids identified in all treatments were γ-linolenic and conjugated α-linolenic acids. α-linolenic acid was only detected in US-CE and control. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-021-00940-w.

Optical trapping in the presence of laser-induced thermal effects.

The inclusion of thermal effects in optical manipulation has been explored in diverse experiments, increasing the possibilities for applications in diverse areas. In this Letter, the results of combined optical and thermal manipulation in the vicinity of a highly absorbent hydrogenated amorphous silicon layer, which induces both the generation of convective currents and thermophoresis, are presented. In combination with the optical forces, thermal forces help reduce the optical power required to trap and manipulate micrometric polystyrene beads. Moreover, the inclusion of these effects allows the stacking and manipulation of multiple particles with a single optical trap along with the beam propagation, providing an extra tool for micromanipulation of a variety of samples.

Optothermal generation, trapping, and manipulation of microbubbles.

The most common approach to optically generate and manipulate bubbles in liquids involves temperature gradients induced by CW lasers. In this work, we present a method to accomplish both the generation of microbubbles and their 3D manipulation in ethanol through optothermal forces. These forces are triggered by light absorption from a nanosecond pulsed laser (λ = 532 nm) at silver nanoparticles photodeposited at the distal end of a multimode optical fiber. Light absorbed from each laser pulse quickly heats up the silver-ethanol interface beyond the ethanol critical-point (∼ 243 °C) before the heat diffuses through the liquid. Therefore, the liquid achieves a metastable state and owing to spontaneous nucleation converted to a vapor bubble attached to the optical fiber. The bubble grows with semi-spherical shape producing a counterjet in the final stage of the collapse. This jet reaches the hot nanoparticles vaporizing almost immediately and ejecting a microbubble. This microbubble-generation mechanism takes place with every laser pulse (10 kHz repetition rate) leading to the generation of a microbubbles stream. The microbubbles' velocities decrease as they move away from the optical fiber and eventually coalesce forming a larger bubble. The larger bubble is attracted to the optical fiber by the Marangoni force once it reaches a critical size while being continuously fed with each bubble of the microbubbles stream. The balance of the optothermal forces owing to the laser-pulse drives the 3D manipulation of the main bubble. A complete characterization of the trapping conditions is provided in this paper.

Efficient in vitro photodynamic inactivation using repetitive light energy density on Candida albicans and Trichophyton mentagrophytes.

BACKGROUND: We compared the effectiveness of a single irradiation vs repetitive irradiation of light, for in vitro photodynamic inactivation (PDI) of Candida albicans and Trichophyton mentagrophytes, by using methylene blue (MB) and rose bengal (RB) as photosensitizers (PS). METHODS: MB from 5 to 60 µM and RB from 0.5 to 10 µM, with energy densities from 10 to 60 J/cm2, were tested in C. albicans. We further optimize the PDI by reducing the light energy density and PS concentration for the single irradiation experiments by using repetitive doses (two and three times). MB was tested in C. albicans and T. mentagrophytes, and RB was tested in C. albicans. RESULTS: MB-PDI and RB-PDI in C. albicans significantly reduced the number of colony-forming units per milliliter (CFU/mL) when compared to the control groups. Using a single irradiation, over 99% growth inhibition of C. albicans was obtained with MB at 20 µM-60 J/cm2, and with RB at 1 µM-30 J/cm2 and 5 µM-10 J/cm2. With repetitive doses, similar results were obtained by reducing several times the light energy density and the PS concentration for C. albicans and T. mentagrophytes. CONCLUSIONS: The results showed that RB was more effective than MB for C. albicans inactivation. In addition, it is possible to significantly reduce the amount of PS and light energy density requirements by using repetitive irradiations in both genera tested. It makes the technique less invasive and could reduce the side effects in people extremely sensitive to the PS or the light.

Marangoni force-driven manipulation of photothermally-induced microbubbles.

The generation and manipulation of microbubbles by means of temperature gradients induced by low power laser radiation is presented. A laser beam (λ = 1064 nm) is divided into two equal parts and coupled to two multimode optical fibers. The opposite ends of each fiber are aligned and separated a distance D within an ethanol solution. Previously, silver nanoparticles were photo deposited on the optical fibers ends. Light absorption at the nanoparticles produces a thermal gradient capable of generating a microbubble at the optical fibers end in non-absorbent liquids. The theoretical and experimental studies carried out showed that by switching the thermal gradients, it is possible to generate forces in opposite directions, causing the migration of microbubbles from one fiber optic tip to another. Marangoni force induced by surface tension gradients in the bubble wall is the driving force behind the manipulation of microbubbles. We estimated a maximum Marangoni force of 400nN for a microbubble with a radius of 110 µm.

Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate.

The influence of high-intensity ultrasound (HIU) on the technofunctional properties and structure of jackfruit seed protein isolate (JSPI) was investigated. Protein solutions (10%, w/v) were sonicated for 15min at 20kHz to the following levels of power output: 200, 400, and 600W (pulse duration: on-time, 5s; off-time 1s). Compared with untreated JSPI, HIU at 200W and 400W improved the oil holding capacity (OHC) and emulsifying capacity (EC), but the emulsifying activity (EA) and emulsion stability (ES) increased at 400W and 600W. The foaming capacity (FC) increased after all HIU treatments, as opposed to the water holding capacity (WHC), least gelation concentration (LGC), and foaming stability (FS), which all decreased except at pH 4 for FS. Tricine sodium dodecyl sulfate polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) showed changes in the molecular weight of protein fractions after HIU treatment. Scanning electron microscopy (SEM) demonstrated that HIU disrupted the microstructure of JSPI, exhibiting larger aggregates. Surface hydrophobicity and protein solubility of the JSPI dispersions were enhanced after ultrasonication, which increased the destruction of internal hydrophobic interactions of protein molecules and accelerated the molecular motion of proteins to cause protein aggregation. These changes in the technofunctional and structural properties of JSPI could meet the complex needs of manufactured food products.