Aldehyde Compounds Research Articles

Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization

This study involved the preparation and characterization of oleogels from rice bran oil with different waxes and the potential application in improving the texture and flavor in rice cooking. The findings revealed a substantial improvement in rice texture with the addition of oleogel, particularly noteworthy at a 3% (w/w) incorporation of RBW (Rice Bran Wax). Under this condition, the hardness reached 15.75N, and stickiness measured 2.16N. The incorporation of 1–3% (w/w) oleogel significantly enhances the color vibrancy of rice during the cooking process, resulting in an increase in the L* value of the rice from 73.86 to 73.95-76.74. Sensory evaluation revealed higher scores for BW (Bee Wax) and RBW at 40.68 and 40.23 points, respectively. Microscopic structural analysis indicated that the incorporation of RBW oleogel led to rice samples with the smallest pores, contributing to a more refined internal pore structure in the grains. In the control rice, 7 aldehyde compounds were detected with a relative content of 43.44%. The addition of oleogel increased the number of aldehyde compounds to 9, with a relative content of 48.06%. This study expands the potential applications of oleogels in rice cooking, enriching flavor profiles and presenting opportunities for integration into the food industry.

Green synthesis of silver nanoparticles using leaf extract of Woodfordia fruticosa (L.) for potential therapeutic application

AbstractBACKGROUNDWoodfordia fruticosa is a well‐known medicinal plant traditionally used for various treatment methods. Green synthesis of silver nanocomposite with woodfordia flower extract is well‐investigated. However, the therapeutic potential of Woodfordia fruticosa leaf extract silver nanoparticles against various diseases has yet to be investigated.RESULTSSilver nanoparticles synthesized from Woodfordia fruticosa leaf extract (Wf‐AgNPs) showed UV spectral peaks at 450 nm. Transmission electron microscope (TEM) images, ranging from 20 to 50 nm, confirm the nanosynthesis. The average particle size of 39.63 nm with a zeta potential distribution value 17.0 was observed. Fourier transform infrared peaks ranging from 2942to 669 cm−1 confirm the amines, amides, carboxylic, aldehyde, alkane, phenolic and aliphatic bromo compounds involved in the synthesis of AgNPs. Wf‐AgNPs showed higher antioxidant activity compared to the ascorbic acid and BHT. The phenolic and flavonoid content was 141.66 ± 8.50 mg GAE/100 g dry weight and 191.66 ± 5.6 mg quercetin equivalent/100 g dry weight, respectively. Wf‐AgNPs showed a strong inverse relationship between the dose and viability of the cancer cells. The antibacterial properties of Wf‐AgNPs were confirmed through the bacteria's SEM images. Increased wound healing potential, re‐epithelization and elevation of the tensile strength of the infected skin tissue were observed after applying synthesized Wf‐AgNPs.CONCLUSIONVarious phytochemicals in the synthesized nanoparticles confer antimicrobial, antioxidant, anticancer and wound‐curing potentiality to the Wf‐AgNPs. © 2024 Society of Chemical Industry (SCI).

Methyl salicylate affects fruit quality and aroma compounds of cherry during cold storage

Cherries are easy to soften and rot during the period of storage. This work was performed to assess the impact of different concentrations of methyl salicylate (MeSA, 0.1 mmol·L−1, 1.0 mmol·L−1, 2.0 mmol·L−1) on fruit quality and aroma compounds of cherries (‘Meizao’ and ‘Labins’) during cold storage (0 °C). Results showed that 1.0 mmol·L−1 of MeSA had the greatest effect on decreasing the respiration rate, improving the firmness and maintaining the soluble solids content (SSC) of cherry fruits. The main volatile aroma compounds in ‘Meizao’ and ‘Labins’ cherries were benzyl alcohol, hexanal, trans-2-hexenal, benzaldehyde and 2-hexenal. Additional observations revealed that MeSA could increase the ester aroma compounds and delay the loss of alcohol, aldehyde, ketone and terpenoid aroma compounds in postharvest cherries. Therefore, MeSA could effectively improve the quality and inhibit aroma loss of cherry fruits during cold storage.

Flavour characterization of twelve species of edible algae

Integration of algae as ingredients in food products may contribute to the flavour characteristics, on top of providing nutritional requirements. In this study, characterization of the volatile and non-volatile flavour compounds was performed on 12 species of macroalgae and microalgae representing various groups of algae. Nine macroalgae species from three divisions were selected, namely Phaeophyta (brown alga): Laminaria japonica, Undaria pinnatifida, Sargassum fusiforme and Fucus vesiculosus; Rhodophyta (red alga): Porphyra haitanensis, Porphyra yezoensis, Palmaria palmata and Gelidium amansii, and Chlorophyta (green alga): Ulva lactuca. In addition, three microalgae species include Arthrospira platensis, Chlorella vulgaris and Dunaliella salina. Volatile compounds were analysed by solid-phase microextraction (SPME) and gas chromatography–mass spectrometry-flame ionization detector (GC–MS/FID). Amino acids and nucleotides were analysed using amino acid analyser and high-performance liquid chromatography (HPLC) respectively. Based on the identified volatile and non-volatile compounds, no obvious trend was found within each group of algae. However, some algae variants have been found to contain a unique aroma profile of selected volatile and non-volatile compounds. D. salina was found to be high in volatile aldehydes, ketones, and alcohols, primarily products of carotenoid degradation. U. lactuca contains the highest volatile sulfur content, while F. vesiculosus was found to be high in aldehyde and alcohol compounds, which are potentially fishy odours. C. vulgaris was found to have the highest value of equivalent umami concentration (EUC) followed by roasted P. haitanensis, indicating that both algae have the highest umami potential. Lastly, microalgae species A. platensis and C. vulgaris contained the highest amounts of sulfurous tasting amino acids cysteine and methionine respectively.

Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds

Interactions among flavor compounds from spices (FCS) and myofibrillar proteins (MP) were investigated. Fluorescence and Fourier transform infrared spectroscopy showed that hydrogen bonding and hydrophobic interactions were the main binding forces between FCS and MP. The FCS increased the particle size and SH content of MP and caused a reduction of zeta potential from −5.23 to −6.50 mV. Furthermore, FCS could modify the binding ability of MP and aldehydes. Eugenol reduced the ability of MP to bond with aldehydes by 22.70–47.87 %. Molecular dynamics simulations demonstrated that eugenol may combat nonanal to attain binding site of amino acid residue (PHE165) and induce protein conformational changes. Electrostatic interactions and van der Waals forces within myosin-nonanal may be disrupted by these alterations, which could reduce stability of complex and cause release of nonanal. This study could provide new insights into regulating the ability of proteins to release and hold flavors.

Carbonyl group-assisted 1,3-amine addition to α,β-unsaturated aldehydes

An unusual 1,3-addition products were obtained when amines were reacted with α,β-unsaturated aldehydes compounds in the presence of iodine and an oxidant. The versatile unsaturated α-amino acetals are highly useful amino acid derivatives and can be converted to a wide variety of synthetically useful building blocks. Various control experiments have shown that the reaction proceeded via a mechanism involving the formation of imine/enamine intermediates followed by a 1,2-amine group migration reaction.

Emission Characteristics of Odorous Compounds from a Swine Farm on Jeju Island, Korea

This study investigated 26 malodorous substances emitted from a swine farm on Jeju Island, South Korea, to discern their specific emission characteristics and potential implications for workers’ health and environmental management. A detailed analysis of emissions from livestock buildings, the compost facility, and the manure storage tank was conducted. Accurate quantification involved rigorous collection methods measuring concentrations of NH3, hydrogen sulfide (H2S), trimethylamine (TMA), aldehyde compounds, volatile organic compounds (VOCs), volatile fatty acids (VFAs), p-cresol, indole, and skatole. High concentrations of NH3 and H2S, particularly in the manure storage tank, raised concerns about the health of workers. TMA levels were notably elevated in the livestock building, whereas aldehydes and VOCs remained within limits. VFAs were prevalent in the livestock building, with p-cresol, indole, and skatole in the manure storage tank. Distinct emission profiles across farm facilities highlight the need for tailored odor management strategies, ensuring worker well-being and effective environmental practices. These findings offer valuable insights for implementing targeted mitigation measures in similar agricultural settings.

Comparative analysis of sensory features, microbial diversity, and their correlations in light-flavor Daqu from different regions.

This study performed a comparative analysis of the sensory and microbial profiles of light-flavor Bijou (LFD) from Taiyuan (Shanxi Province) and Suizhou (Hubei Province) in China. The results of the electronic nose showed that the aromatic substances of the LFD from Taiyuan (TLFD) were significantly higher (p < .05), while alcohol and aldehyde substances were significantly lower (p < .05) compared with the LFD from Suizhou (SLFD). The average response values of sensors W1C (sensitive to aromatic hydrocarbons), W3C (sensitive to amine and aromatic components), W5C (sensitive to olefins, aromatics, and polar molecules), and W2S (sensitive to alcohol and aldehyde compounds) to TLFD were 0.26, 0.33, 0.34, and 7.72, whereas the response values to SLFD were 0.25, 0.32, 0.33, and 8.04, respectively. The electronic tongue results showed that the aftertaste A (bitter aftertaste) and aftertaste B (astringent aftertaste) of the TLFD were significantly higher (p < .05) and umami was significantly lower (p < .05) as compared to the SLFD. The relative intensities of the aftertaste A, aftertaste B, and umami indicators of TLFD were 0.10, -0.008, and -0.22, respectively, while those of SLFD were -0.23, -0.36, and 0.835, respectively. MiSeq high-throughput sequencing results showed that TLFD exhibited lower fungal richness and diversity compared to SLFD. The dominant bacterial genera were mainly Bacillus (58.12%), Kroppenstedtia (10.11%), and Weissella (6.26%), and the dominant fungal genera were Saccharomycopsis (67.53%), Rasamsonia (9.90%), and Thermoascus (7.10%). Streptomyces and Staphylococcus were identified as the key characteristic microorganisms in TLFD, while Kroppenstedtia, Rasamsonia, and Thermoascus were the key characteristic microorganisms in SLFD. Correlation analysis indicated a stronger correlation between microorganisms and sensory characteristics in SLFD samples. This study provides valuable insights into the sensory and microbiological characteristics of LFD from different regions and offers a new perspective for understanding the production of differently flavored light-flavor Baijiu.

Gelatin-Immobilized Cu(II) Metal Complex: Synthesis and Applications

Gelatin, resulting from collagen, a naturally occurring protein found in ligaments and tissues, is formed through the boiling of connective tissues, bones and animal skins, commonly sourced from cows. Its exceptional properties, including the ability to form strong, transparent gels and flexible films, easy digestibility, solubility in hot water and positive binding action, make gelatin a highly valuable resource in various industries such as food processing, pharmaceuticals, photography and paper production. It is regarded as non-toxic, biocompatible, biodegradable and generally safe for use. Gelatin serves as a key ingredient in the manufacturing of a wide range of products, with a notable example being hard gelatin capsules, which come in varying levels of solubility in water. In this study, a Schiff base was synthesized by modifying gelatin with salicylaldehyde in ethanol at room temperature, a mixture of gelatin-Schiff base added to appropriate copper chloride sonicated in ethanol, the mixture was poured onto glass plates and allowed to dry. Modified gelatin film was produced and characterized using FTIR spectroscopy, while its surface properties were examined through Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). Furthermore, the modified gelatin film’s potential biological activity was assessed against bacterial strains. The antibacterial screening tests revealed that the modified gelatin exhibited promising antibacterial activity against microorganisms, indicating an improvement in its antibacterial efficacy. These findings highlight the enhanced antibacterial potential of the modified gelatin film, further contributing to its versatility and potential applications in various fields. Different molecular weight distributions within the gelatin can lead to variations in film formation and subsequent surface features. Additionally, the composition of the gelatin film, including the presence of any crosslinking agents or modified functional groups, can further influence the resulting surface morphology. This study focuses on the preparation of modified gelatin films using suitable aldehyde compounds and explores their potential for pharmaceutical applications. Various techniques assessment of biological activity will be employed to investigate the properties and performance of the modified gelatin films. HIGHLIGHTS A Schiff base was synthesized by modifying gelatin with salicylaldehyde, a mixture of gelatin-Schiff base added to appropriate copper chloride to produce gelatin-Schiff base-Cu(II) complex Modified gelatin characterized using FTIR spectroscopy, while its surface properties were examined through SEM and AFM The modified gelatin film’s potential biological activity was assessed against bacterial strains GRAPHICAL ABSTRACT

MOF‐Supported Heterogeneous Catalysts for Hydroformylation Reactions: A Minireview

AbstractTransition metal‐catalyzed hydroformylation reaction of olefins is one of the most important transformations in the perspective of both industrial applications and academic research. This synthetic process provides a straightforward and easy way for the transformations of inexpensive feedstock (mostly different alkene molecules) to valuable aldehyde compounds, which are considered as major building blocks for several essential chemical products. Inspired and motivated by the tremendous success of homogeneous catalysis for hydroformylation reactions, paramount interests have been raised for the design and development of active heterogeneous catalysts owning advantages from both molecular and material sciences. Crystalline metal‐organic frameworks (MOFs) as solid support to immobilize active catalysts for the hydroformylation reaction have shown appealing promises as heterogeneous catalysts. This review sketches out a decade of developments of MOF‐based heterogeneous catalysts for the hydroformylation of olefins while discussing both advantages and limitations for their implementation beyond the lab scale.

The role of aldehydes on sulfur based-new particle formation: a theoretical study.

Aldehydes play a crucial role in the formation of atmospheric particles, attracting significant attention due to their environmental impact. However, the microscopic mechanisms underlying the formation of aldehyde-involved particles remain uncertain. In this study, through quantum chemical calculations and molecular dynamics (MD) simulations, we investigate the microscopic formation mechanisms of binary and ternary systems composed of three representative aldehydes, two sulfur-based acids, water, and two bases. Our research findings reveal that the most stable structures of acid-aldehyde clusters involve the connection of acids and aldehyde compounds through hydrogen bonds without involving proton transfer reactions, indicating relatively poor cluster stability. However, with the introduction of a third component, the stability of 18 clusters significantly increase. Among these, in ten systems, acids act as catalysts, facilitating reactions between aldehyde compounds and water or alkaline substances to generate glycols and amino alcohols. However, according to MD simulations conducted at 300 K, these acids readily dissociate from the resulting products. In the remaining eight systems, the most stable structural feature involves ion pairs formed by proton transfer reactions between acids and aldehyde compounds. These clusters exhibit remarkable thermodynamic stability. Furthermore, the acidity of the acid, the nature of nucleophilic agents, and the type of aldehyde all play significant roles in cluster stability and reactivity, and they have synergistic effects on the nucleation process. This study offers microscopic insights into the processes of new particle formation involving aldehydes, contributing to a deeper understanding of atmospheric chemistry at the molecular level.

Robust aortic media adhesion using hydrophobically modified Alaska pollock gelatin-based adhesive for aortic dissections.

Type-A aortic dissection is an acute injury involving the delamination of the aorta at the parts of the aortic media. Aldehyde crosslinker-containing glues have been used to adhere to the media of the dissected aorta before joining an artificial graft. These glues effectively adhere to the aortic media; however, they show low biocompatibility due to the release of aldehyde compounds. In this study, we report innovative adhesives based on hydrophobically modified Alaska pollock gelatin (hm-ApGltn) with different alkyl or cholesteryl (Chol) groups that adhere to the media of the dissected aorta by combining hm-ApGltns with a biocompatible crosslinker, pentaerythritol poly(ethylene glycol) ether tetrasuccinimidyl glutarate. The modification of alkyl or Chol groups contributed to enhanced adhesion strength between porcine aortic media. The adhesion strength increased with increasing modification ratios of alkyl groups from propanoyl to dodecanoyl groups and then decreased at a modification ratio of ~20 mol %. Porcine aortic media adhered using 7.5Chol-ApGltn adhesive showed stretchability even when expanded and shrunk vertically by 25% at least five times. Hm-ApGltn adhesives subcutaneously injected into the backs of mice showed no severe inflammation and were degraded during the implantation period. These results indicated that hm-ApGltn adhesives have potential applications in type-A aortic dissection.

Synergistic atom co-sharing and S-scheme heterojunction: constructing Cu/CuO/Cu2O with ultrathin graphene-like carbon derived from basil seeds for enhanced photo-oxidation of benzyl alcohols to aldehydes.

This study is centered on the oxidative transformation of alcohols into their respective aldehyde compounds, employing an S-scheme heterostructure featuring CuO/Cu2O on graphene-like carbon (GLC) derived from a basil seed hydrogel. Experimental characterization and theoretical calculations highlight that the implementation of S-scheme heterostructures achieves not only enhanced charge-separation efficiency, facilitated by the interfacial built-in electric field, Cu co-sharing at the CuO/Cu2O interface, and electron carrier activity of the GLC support, but also maintains a strong driving force for photocatalytic organic conversion. The resulting nanocomposites play a crucial role in transferring and reducing the recombination of photoexcited charge carriers, preserving the oxidizability of CuO holes and the reducibility of Cu2O electrons. Through meticulous adjustment of precursor amounts, the CuO-Cu2O/GLC heterojunction exhibited the highest photocurrent at 6.83 mA cm-2, demonstrating optimal performance in the photocatalytic selective oxidation of benzyl alcohol with an average conversion rate of 95.0%. Furthermore, the stability of CuO-Cu2O/GLC was thoroughly investigated, revealing sustained high conversion even after five repeated experiments, underscoring its potential for practical applications. The study also proposes a plausible mechanism for the transformation of benzyl alcohol into benzaldehyde through capture experiments of active species. Importantly, this research introduces a straightforward in situ hydrothermal growth protocol for efficiently constructing metal oxide heterostructures wrapped in an rGO support. It provides valuable insights into designing new synthetic strategies for preparing efficient photocatalysts and hints at the development of novel, efficient, and practical photocatalytic systems.

N-Heterocyclic Carbene Catalyzed the Umpolung of Aldehyde Compounds

N-Heterocyclic Carbene Catalyzed the Umpolung of Aldehyde Compounds

THE IMPACT OF TEMPERATURE AND ANTIOXIDANTS ON OXIDATION AND THE FORMATION OF TRANS FATTY ACIDS IN SEVERAL PALM OIL DERIVATIVES

The quality of palm oil is strongly influenced by temperature. The oxidation of palm oil can be caused by high temperatures. The higher the storage temperature, the faster oxidation occurs. In this research, the temperature significantly affects the quality of several palm oil derivative products such as Palm Olein, Palm Stearin, Palm Kernel Oil, and Palm Kernel Stearin. Antioxidants are very effective in resisting the increase in the oxidation reaction of some palm oil commodities. With the addition of tertiary butylhydroquinone (TBHQ) or butylated hydroxytoluene (BHT), the increase in peroxide value, p-anisidine values, free fatty acid, color tends to be slower than without the addition of antioxidants. For PV, BHT was the most effective antioxidant for RPKOL at a 29.75% increase, RBDOL at 9.91%, and RBDST at 5.26% but for RPKS TBHQ was the most effective increase at 19.83%. For anisidine value, TBHQ+BHT was most effective for RPKOL with a 61.62% increase, TBHQ for RPKS with 76.76%, BHT for RBDOL and RBDST with 15.37% and 14.46%. In the FFA test, BHT was effective for RPKOL and RPKS with a percentage increase of 6.48% and 6.67%, but TBHQ was effective for RBDOL and RBDST to controlled FFA with an increase of 8.41% and 3.38%. In color testing, TBHQ proved to be the effective antioxidant for RPKOL and RBDOL, resulting in percentage increases of 8.71% and 2.13%, respectively. For RPKS, the combination of TBHQ and BHT was employed, resulting in no percentage increase (0%). Additionally, BHT at 3.85% was used for RBDST. At a temperature of 130°C, an oxidation process was observed, indicating the formation of an aldehyde compound. This was evidenced by the FT-IR spectrum, showing peaks at wave numbers 1760 cm⁻¹ (C=O of aldehyde) and 2900 cm⁻¹ (CH on aldehyde). In this research, we can also see the formation of trans fatty acids C18:1n9t in GC-FID's peak area

Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods

In order to study the effect of different drying methods on the quality of ginger (Zingiber officinale Roscoe) in Guizhou Province, the study comparatively analyzed the edible quality, functional components, and volatile flavor compounds of dried ginger. The results revealed that vacuum freeze-drying (VFD) was superior to vacuum microwave drying (WAD), hot air drying (HAD), and natural drying (ND) in terms of retaining ginger color change, rehydration rate, flavonoids, and ginger spicy element. The polyphenol retention in VFD ginger was second only to that in WAD ginger. A total of 86 volatile flavor compounds were detected in fresh ginger and all four drying samples. Ester and aldehyde compounds were identified as the main flavor components in dried ginger, with variations observed among the different drying methods. Principal component analysis (PCA) and the nearest neighbor algorithm successfully distinguished the ginger samples treated with different drying methods. The aroma activity value (OAV) was calculated based on the threshold, and 12 volatile flavor compounds with OAV ≥1 were identified as the key aroma components of ginger. The aroma profiles of ginger were generally similar across the four different drying methods, among which WAD ginger exhibited distinct flavor characteristics associated with drying. This study employed physicochemical properties, active components, and GC-IMS to evaluate the effect of different drying methods on ginger, providing valuable insights for the processing and flavor quality control of drying ginger.

Synthetic Advances for Mechanistic Insights: Metal-Oxygen Intermediates with a Macrocyclic Pyridinophane System.

ConspectusMetalloenzymes, which are proteins containing earth-abundant transition-metal ions as cofactors in the active site, generate various metal-oxygen intermediates via activating a dioxygen molecule (O2) to mediate vital metabolic functions, such as the oxidative metabolism of xenobiotics and the biotransformation of naturally occurring molecules. By replicating the active sites of metalloenzymes, many bioinorganic chemists have studied the geometric and electronic properties and reactivities of model complexes to understand the nature of enzymatic intermediates and develop bioinspired metal catalysts. Among the reported model complexes, nonporphyrinic macrocyclic ligands are the predominant coordination system widely used in stabilizing and isolating diverse metal-oxygen intermediates, which allows us to extensively investigate the physicochemical characteristics of the analogs of reactive intermediates of metalloenzymes. In particular, it has been reported that the ring size of the macrocyclic ligands, defined by the number of atoms in the macrocyclic ring, drastically affects the identity of the metal-oxygen intermediate. Thus, systematic modification of the macrocyclic ligands has been a great subject being examined in various inorganic fields.In this Account, we describe synthetic advances of a macrocyclic ligand system by introducing pyridine donors into a 12-membered tetraazamacrocyclic ligand (12-TMC) that initially has 4 amine donors. Interestingly, the backbone of the pyridinophane ligand with 2 pyridine and 2 amine donors in a 12-membered ring is shown to be much more folded than in other macrocyclic ligands, thereby allowing the axial and equatorial donors to separately control the electronic structure of metal complexes. Then, we looked over independent electronic and steric effects on metal-oxygen species with thorough physicochemical analysis. The NiIII-peroxo complexes exhibit nucleophilic reactivity dependent on the steric hindrance of the second coordination sphere. Furthermore, the C-H bond strength of the second coordination sphere has also been an important factor in determining the stability of MnIV-bis(hydroxo) intermediates. Electronic tuning on CoIII-hydroperoxo intermediates results in a trend between the electron-donating abilities of para-substituents on pyridine in the pyridinophane ligand and electrophilic reactivities, from which mechanistic insights into the metal-hydroperoxo species have been gained. Importantly, the metal-oxygen intermediates supported by the pyridinophane ligand system have revealed quite challenging chemical reactions, including dioxygenase-like nitrile activation by CoIII-peroxo intermediates and the oxidation of aldehyde and aromatic compounds by manganese-oxygen intermediates. Based on the fine substitution of donors, we have addressed that those novel reactions originated from the unique framework of the pyridinophane system incorporating spin-crossover behavior and high redox potentials of the metal-oxygen intermediates. These results will be valuable for the structure-activity relationship of metal-oxygen intermediates, giving a better understanding on the enzymatic coordination system where amino acid ligands vary for specific chemical reactions.

Investigation of volatiles and quality attributes of indica-japonica hybrid paddy by radio frequency combined hot air drying

The study was aimed at investigating the effects of radiofrequency combined hot air drying (RF-HAD) on volatiles and quality attributes of indica-japonica hybrid paddy. The results indicated that RF-HAD reduced the drying time by 40% compared to hot air drying (HAD). In addition, HA-RF-dried samples showed significantly higher color, vigor, and taste value but less fatty acid value than HA dried-ones. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that RF-HAD did not affect the protein profile of rice protein. Gas chromatography-ion mobility spectrometry characterized changes in volatile components of paddy before and after drying, results showed that the content of aldehyde and ester aromatic compounds increased after drying and the content of most volatile components in RF-HA-dried paddy was higher than in HA-dried samples. Thus, the inference was that RF-HAD technology may be an innovative alternative to existing drying methods such as microwave, HA, and other drying technologies.

Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation

This study aimed to examine how the addition of etheric compounds (EC) affects the characteristics of myofibrillar proteins (MP) and to understand underlying interaction mechanisms. Fourier transform infrared spectroscopy confirmed that the EC-MP complex was formed through hydrogen bonding. The addition of EC resulted in an increase in the α-helix content and a decrease in the β-sheet content of MP, which would promote the protein unfolding. The unfolding of MP led to aggregation and formation of larger and non-uniform particles. As a result, the exposure of negative charge on the MP surface was enhanced, and zeta potential was decreased from −5.33 mV to −7.45 mV. Moreover, the EC-induced modification of MP conformation resulted in a less rigid three-dimensional network structure of MP gel and enhanced the discharge of aldehyde compounds (C > 6). Moreover, the rheological characteristics of MP were enhanced by the suppression of protein–protein interactions due to the MP unfolding. Molecular dynamics simulations revealed that anethole reduced the binding capacity of myosin to decanal by raising its binding energy from –22.22 kcal/mol to −19.38 kcal/mol. In the meantime, anethole competed for the amino acid residue (PHE165) where myosin connects to decanal. This caused the hydrogen bonds and hydrophobic contacts between the two molecules to dissolve, altering myosin's conformation and releasing decanal. The results might be useful in predicting and controlling the ability of proteins to release and hold onto flavors.

Natural Surfactant Mediated Synthesis of 4-Aryl Substituted 3,4-Dihydropyrimidinones

Present work describes the synthesis of 4-aryl substituted 3,4-dihydropyrimidinones (DHPMs) using aqueous extract of pericarp of Sapindus trifoliatus fruit as a green catalyst. The reaction is a one-pot reaction, similar to classical Biginelli reaction employing an aromatic aldehyde, urea and active methylene compound (ethyl acetoacetate) as substrates. Desired DHPMs were yielded within 2 h at room temperature. The key advantage of the present strategy was its low dependence on organic solvents as green synthesis.