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This study aims to compare the antioxidant and antimicrobial activity of different parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient in the functional drink.

Lemongrass leaf powder was prepared from different parts of leaves and evaluated for nutritional composition. Additionally, the extracts of different portions of lemongrass leaves were analyzed for total phenolics, free radical scavenging activities, ferric reducing antioxidant potential (FRAP) and antimicrobial activities for their application in food products.

Tip portion of lemongrass leaf anticipated significantly (p < 0.05) higher contents of ash, protein, calcium, potassium and iron i.e. 6.2 mg/100 g, 18 mg/100 g, 340 ppm, 819 ppm and 32 ppm, respectively. Maximum (p < 0.05) phenolics (14.7 mg GAE/100 g), 2,2-diphenyl-1-picryl-hydroxyl (86.3%) and FRAP (200 mmol/100 g) were observed in lemongrass leaf tip methanolic extracts. Moreover, lemongrass leaf tip hydro-methanolic extracts portrayed maximum zone of inhibition against E. coli and Staphylococcus aureus i.e. 16.7 and 18.2 mm, respectively.

This study demonstrated higher antimicrobial and antioxidant activities of the tip of lemongrass leaves as compared with mid and base portions, hence suggesting its role in the improvement of physicochemical, antimicrobial and antioxidant properties of food products. Consequently, the application of lemongrass methanolic extract up to 10% remarkably enhanced the nutritional value and sensorial acceptance of the beverages.

The present research draws evidence from laboratory analysis of fresh lemongrass grown in Pakistan. The findings suggest that lemongrass methanolic extracts could be used as a nutritionally rich source of antioxidant activity in functional drinks.

Rapid tooling (RT) integrated with additive manufacturing technologies have been implemented in various sectors of the RT industry in recent years with various kinds of prototype applications, especially in the development of new products. The purpose of this study is to analyze the current application trends of RT techniques in producing hybrid mold inserts.

The direct and indirect RT techniques discussed in this paper are aimed at developing a hybrid mold insert using metal epoxy composite (MEC) in increasing the speed of tooling development and performance. An extensive review of the suitable development approach of hybrid mold inserts, material preparation and filler effect on physical and mechanical properties has been conducted.

Latest research studies indicate that it is possible to develop a hybrid material through the combination of different shapes/sizes of filler particles and it is expected to improve the compressive strength, thermal conductivity and consequently increasing the hybrid mold performance (cooling time and a number of molding cycles).

The number of research studies on RT for hybrid mold inserts is still lacking as compared to research studies on conventional manufacturing technology. One of the significant limitations is on the ways to improve physical and mechanical properties due to the limited type, size and shape of materials that are currently available.

This review presents the related information and highlights the current gaps related to this field of study. In addition, it appraises the new formulation of MEC materials for the hybrid mold inserts in injection molding application and RT for non-metal products.