Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays

Umakanthan,; Mathi, Madhu

doi:10.1016/j.heliyon.2022.e11338

Cited by 15 publications

(22 citation statements)

References 40 publications

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“…Invention background, definition, technique of mid‐IR generation from MIRGA, toxicological study on MIRGA, safety of the MIRGA sprayed usables, and primeval and future scope of MIRGA have been described by Umakanthan and Mathi 2022 (Umakanthan & Mathi, 2022a ) (detailed discussion available in Supplementary Text T2).…”

Section: Resultsmentioning

confidence: 99%

“…During spraying, depending on pressure (vary with the user) applied to plunger, every spraying is designed to generate 2–6 μm of mid‐IR. Design of the MIRGA and the estimation of emitted 2–6 μm of mid‐IR (Figure 1 ) have been presented in detail by Umakanthan and Mathi ( 2022a ).…”

Section: Methodsmentioning

confidence: 99%

“…andtheestimationofemitted2-6 μm of mid-IR (Figure 1) have been presented in detail by Umakanthan and Mathi (2022a).…”

mentioning

confidence: 99%

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Increasing saltiness of salts (NaCl) using mid‐infrared radiation to reduce the health hazards

Thangaraju¹,

Mathi²

2023

Food Science & Nutrition

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Table salt, rock salt, and iodized salts (composed principally of NaCl) are commonly used in many areas, such as medicine, cooking, industry, or personal care. Common fried, salty, and spicy foods contain an excess of added salt, which has detrimental health effects, especially on the kidneys. Our research aims to enhance the inherent saltiness of these three salts, which would reduce intake and thereby minimize salt's health hazards. We invented a water‐based 2–6 μm of Mid‐Infrared Generating Atomizer (MIRGA), which, when applied to salts, caused changes in the salts' chemistry and enhanced saltiness, thus allowing the reduction of salt intake by 25%–30%. This easy‐to‐use technology did not show any side effects. MIRGA was found to have enhanced the saltiness, thus allowing the reduction of salt intake by 25%–30%. MIRGA is safe, portable, highly economical, unique in the mid‐IR laser technology, and possesses vast research scope in other areas of food science.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Increasing saltiness of salts (NaCl) using mid‐infrared radiation to reduce the health hazards

Thangaraju¹,

Mathi²

2023

Food Science & Nutrition

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“…The design, speci cations (Fig. F1), and working principle of MIRGA were described in a study by (Umakanthan and Mathi 2022). MIRGA is designed to emit energy in the 2-6 µm MIR range upon spraying (Fig.…”

Section: Mir Atomizer Equipment -"Mirga"mentioning

confidence: 99%

Mid-infrared light reduces the nicotine content and detoxifies bidis for safer smoking

Thangaraju,

Ponnusamy

2024

Preprint

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Tobacco use is dangerous to health and the environment. Despite the numerous measures taken to combat the adverse effects of tobacco, fruitful results are yet to be achieved. Nicotine is the primary psychoactive (and highly addictive) chemical component in tobacco. This study aimed to lower the nicotine content and detoxify bidis (a more harmful tobacco product compared to cigarettes). We subjected the bidi packets to 2–6 µm mid-infrared (mid-IR) light generated by a specially designed pocket-sized atomizer. The smoke from such mid-IR-treated bidis blown over animate and inanimate objects was non-irritating and harmless. Spectroscopic studies revealed that the applied 2–6 µm mid-IR exerted molecular-level changes and resulted in chemical compound transformations, thus lowering the nicotine content in the bidis. Trials with smokers demonstrated that the mid-IR-treated bidis were more desirable to smoke and also retained smoking pleasure and satiety. Thus, the 2–6 µm mid-IR light can detoxify the bidis and represents a safer way for smoking than attempting complete cessation, which is highly challenging for smokers.

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“…Depending on the pressure (varies with the user) applied to the plunger, every spraying is designed to generate 2-6 µm which was estimated by FTIR (retro-reflector) interferometer instrument (Detector type D* [cm HZ1/2 -1] MCT [2-TE cooled]) at Lightwind, Petaluma, California. [9][10][11] The spraying was carried out at a distance of 0.25 -0.5 m toward packaged amla fruit, close spraying does not generate mid-IR.…”

Section: Mirga Apparatusmentioning

confidence: 99%

Influence of Mid-Infrared Irradiation on Amla’s (<i>Phyllanthus emblica</i>) Physicochemical Properties and Acceptability Index

Umakanthan,

Mathi,

Umadevi

et al. 2024

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Amla (<i>Phyllanthus emblica</i>), commonly known as Indian gooseberry, is highly esteemed for its nutritional and medicinal properties. It possesses a rich abundance of bioactive compounds and exhibits a wide range of health benefits, including anti-hyperlipidemic, antidiabetic, anticancerous, anti-inflammatory, hepatoprotective, and neuroprotective effects. Amla lends itself to the production of diverse value-added goods such as powder, candy, juice, soup, and oil, offering a convenient and nutritious means of incorporating this fruit into one's daily regimen. Earlier studies suggest that irradiation can have both positive and negative effects on amla, depending on the specific parameters and doses used. Therefore, the primary aim of the present study was to positively enhance the inherent characteristics of amla by employing the safe and effective 2-6 µm mid-infrared rays, thereby further augmenting its value. Our research utilized a water-based atomizer known as the 2-6µm mid-infrared radiation generating atomizer (MIRGA), which was recently developed by us. A panel of sensory experts conducted a thorough assessment of amla both before and after the application of mid-IR radiation. In addition, various analytical techniques, including FTIR, PXRD, TEM, and H1NMR, were employed to further characterize the irradiated amla. The results demonstrated that the application of mid-IR radiation positively influenced the sensory attributes of amla, enhancing its palatability. Furthermore, the findings revealed significant transformations at the atomic, bond, and compound levels. Hence, it can be inferred that the utilization of mid-IR radiation through an economical, easily accessible, and safe technology holds immense potential for elevating the quality of amla.

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Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays

Cited by 15 publications

References 40 publications

Increasing saltiness of salts (NaCl) using mid‐infrared radiation to reduce the health hazards

Increasing saltiness of salts (NaCl) using mid‐infrared radiation to reduce the health hazards

Mid-infrared light reduces the nicotine content and detoxifies bidis for safer smoking

Influence of Mid-Infrared Irradiation on Amla’s (<i>Phyllanthus emblica</i>) Physicochemical Properties and Acceptability Index

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Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays

Cited by 15 publications

References 40 publications

Increasing saltiness of salts (NaCl) using mid‐infrared radiation to reduce the health hazards

Increasing saltiness of salts (NaCl) using mid‐infrared radiation to reduce the health hazards

Mid-infrared light reduces the nicotine content and detoxifies bidis for safer smoking

Influence of Mid-Infrared Irradiation on Amla’s (&lt;i&gt;Phyllanthus emblica&lt;/i&gt;) Physicochemical Properties and Acceptability Index

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Product

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Influence of Mid-Infrared Irradiation on Amla’s (<i>Phyllanthus emblica</i>) Physicochemical Properties and Acceptability Index