Ester Content Research Articles

Development of a magnetically stabilized fluidized bed bioreactor for enzymatic synthesis of 2-ethylhexyl oleate.

This study aimed to develop and investigate the synthesis of 2-ethylhexyl oleate catalyzed by Candida antarctica lipase immobilized on magnetic poly(styrene-co-divinylbenzene) (STY-DVB-M) particles in a magnetically stabilized fluidized bed reactor (MSFBR) operated in continuous mode. The physical properties of the copolymer were characterized by Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The glass transition temperature was 85.68°C, and the onset of thermal degradation occurred at 406.66°C. Syntheses were performed at 50°C using a space time of 12h and a bed porosity of 0.892. Assays were conducted to assess the influence of magnetic field intensity (5 to 15 mT) on reaction yield, ester concentration, and productivity. The highest productivity was 0.850 ± 0.023mmolg-1h-1, obtained with a magnetic field intensity of 15 mT. An operational stability test was performed under these conditions, revealing a biocatalyst half-life of 2148h (179 operation cycles) and a thermal deactivation constant of 3.23 × 10-4h-1 (R2 = 0.9446). Computational simulations and mathematical modeling were performed using Scilab based on ping-pong bi-bi kinetics and molar balances of reaction species. The model provided consistent results of interstitial velocity and good prediction of reaction yields, with R2 = 0.926. These findings demonstrate that the studied technique can provide improvements in biocatalytic processes, representing a promising strategy for the enzymatic synthesis of 2-ethylhexyl oleate.

Investigation and Health Risk Assessment of Nitrate ion, Nitrite ion, and Phthalate Esters in Herbal Distillates Produced by Iranian Companies

The concentrations of nitrate ion, nitrite ion, nitrosamines, and phthalate esters in the ten herbal distillates, including rose, caraway seed, cumin seed, fumitory, carum, fenugreek, chicory, salix aegyptian, and blessed, produced by four companies were determined. The results were evaluated for each species by statistical methods. For this purpose, the normality test, one-way analysis of variance (ANOVA), and post hoc test were applied to compare the obtained results of four companies. The Shapiro-Wilk test was used to study the normality of the results. Also, the control chart was plotted to investigate and compare the quality of herbal distillates produced by these companies. The results indicated that the concentrations of nitrate ion and nitrite ion in all samples were in the ranges of 5.11-7.84 mg L-1 and 0.10-0.97 mg L-1, respectively. All herbal distillate samples produced by these companies were free of nitrosamines. The phthalate esters with low concentrations (0.14-0.47 μg L-1) were presented in the herbal distillate samples produced in the second week after their production. The concentrations of nitrate ions and phthalate esters followed a normal distribution, while the nitrite ion concentrations didn’t. The concentrations of phthalate esters in the samples were also determined in the sixth, tenth and fourteenth weeks after producing the herbal distillate samples to investigate the time effect and rate of phthalate ester release in the samples. The concentrations of nitrate ions, nitrite ions, and phthalate esters were lower than their maximum permissible limits in drinking water declared by the World Health Organization (WHO).

Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose.

Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth of M. guilliermondii YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups (p < 0.05). The application of NaCl also resulted in distinct changes in the volatile profile of YB4, as evidenced by E-nose results. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile compounds. A total of 148 and 86 volatiles were detected and identified using GC-MS and GC-IMS, respectively. Differential volatiles among the various NaCl concentrations in YB4 were determined by a variable importance in projection (VIP) analysis in partial least squares-discriminant analysis (PLS-DA). These differentially expressed volatiles were further confirmed by their relative odor activity value (ROAV) and odor description. Ten key contributing volatiles were identified, including ethanol, 1-pentanol, nonanal, octanal, isoamyl acetate, palmitic acid ethyl ester, acrolein, ethyl isobutanoate, prop-1-ene-3,3'-thiobis, and 2-acetylpyrazine. This study provides insights into the specificities and contributions of volatiles in YB4 under different NaCl concentrations. These findings offer valuable information for the development of aroma-producing yeast agents and the subsequent enhancement in the flavor of southern Sichuan pickles.

Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters

Hanseniaspora uvarum is a prevalent yeast species in vineyards. However, its application in grape wine fermentation remains limited. This study used culture-dependent and -independent approaches to investigate the dynamics of H. uvarum during the spontaneous fermentation of Cabernet Sauvignon grapes. The results revealed that H. uvarum constituted 77.49 % of the non-Saccharomyces yeast population during fermentation. An indigenous strain, QTX-C10, was isolated from the 148 H. uvarum strains using a multistep screening strategy. The 1:1 co-inoculation of QTX-C10 with Saccharomyces cerevisiae proved to be an optimal strategy for mixed fermentation, resulting in a 48.54 %–59.55 % increase in ethyl esters in Cabernet Sauvignon wine and a 96.94 %–110.92 % increase in Chardonnay wine. Furthermore, this approach reduced the acetic acid levels by 12.50 %–17.07 % for Cabernet Sauvignon wine and 10.81 %–17.78 % for Chardonnay wine. Additionally, increased ethyl ester content may enhance the tropical fruit flavor of Cabernet Sauvignon wines.

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits.

60 Co-γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The present study aimed to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60 Co-γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus determine the mechanism of their aging distilled spirits. The identification of aroma compounds demonstrated that ethyl hexanoate, d-limonene, ethyl octanoate, 3-methyl-1-butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except for linalool with irradiation doses of 2-6 kGy. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2-6 kGy increased the aroma intensity of navel orange distilled spirits, reaching an optimum at 6 kGy. However, irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor. Low doses of 60 Co-γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits. © 2023 Society of Chemical Industry.

Exploring Film Forming Ability of Newly Synthesized Rosin Esters

The present investigation was planned to confirm the film-forming potential of synthesized rosin esters. The free films of rosin esters were prepared by solvent evaporation and characterized for the physicochemical and mechanical attributes. Suitable concentrations of rosin esters were used for coating tablets, and coated tablets were evaluated for official and unofficial quality control tests. The free films had low tensile strength, higher percent elongation value, and smooth surfaces. Therefore, the plasticizer was used to provide tensile strength to the films. The tablets were coated rapidly without agglomeration, confirming the suitability of rosin esters as a coating agent. The drug release from tablets was delayed up to 6 to 8 hours because of 10% w/w coating of rosin ester, and regioselectivity was achieved by coating with hydroxypropyl methylcellulose with sodium bicarbonate. The pH-dependent solubility of rosin esters produces chrono-triggered drug release from coated tablets. The present investigation confirms the suitability of newly synthesized rosin esters in in designing a region selective chrono- triggered drug delivery system.

Quantitative Profiling of Carotenoids, Tocopherols, Phytosterols, and Fatty Acids in the Flower Petals of Ten Marigold (Tagetes spp. L.) Cultivars.

Marigold (Tagetes spp.) flower petals are the most vital sources of carotenoids, especially lutein esters, for the production of natural lutein to use for food, feed, and pharmaceutical industries. Several marigold cultivars are cultivated globally; however, their lutein ester composition and contents have not been widely investigated. Considering this, this study aimed to identify and quantify prominent carotenoid esters from the flower petals of ten marigold cultivars by liquid chromatography (LC)-diode-array detection (DAD)-mass spectrometry (MS). In addition, tocopherols, phytosterols, and fatty acids were analyzed by gas chromatography (GC)-flame ionization detection (FID) and GC-MS. Furthermore, the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging abilities of lipophilic extracts were determined. The total carotenoid contents varied significantly (p < 0. 05, Tukey HSD) among cultivars, ranging from 25.62 (cv. Alaska)-2723.11 µg/g fresh weight (cv. Superboy Orange). Among the five major lutein-diesters, (all-E)-lutein-3-O-myristate-3'-O-palmitate and lutein dipalmitate were predominant. Among the studied cultivars, α-tocopherol was recorded, ranging from 167.91 (cv. Superboy Yellow) to 338.50 µg/g FW (cv. Taishan Orange). Among phytosterols, β-sitosterol was the most prevalent phytosterol, ranging between 127.08 (cv. Superboy Yellow) and 191.99 µg/g FW (cv. Taishan Yellow). Palmitic acid (C16:0; 33.36-47.43%) was the most dominant among the fatty acids. In this study, the highest contents of lutein were recorded from cv. Superboy Orange; however, due to the substantially higher flower petal yield, the cv. Durango Red can produce the highest lutein yield of 94.45 kg/ha. These observations suggest that cv. Durango Red and cv. Superboy Orange are the ideal candidates for lutein fortification in foods and also for commercial lutein extraction.

Identification of volatile organic compounds as markers to detect Monilinia fructicola infection in fresh peaches

Monilinia spp. are among the main fungal pathogen affecting peaches, and they can cause severe pre- and postharvest losses. Development of smart packaging technologies (e.g., volatile indicators), facilitating infection detection and preventing other fruit from being contaminated, is still limited. In this study, we compared for the first time the aroma profile of whole healthy fresh peaches to Monilinia fructicola-artificially inoculated peaches, identifying discriminant volatile organic compounds (VOCs). More than one hundred VOCs were detected by applying head space solid-phase microextraction followed by GC-MS analysis. The level of methyl esters, hydrocarbons, lactones, and acids decreased in infected peaches indicating fruit aroma deterioration, while the concentration of ethyl esters and alcohols increased. In particular, the amount of ethanol and derived ethyl acetate reached a maximum of 24- and 20-fold increase in the infected peaches, respectively. Isobutanol, propyl acetate, and ethyl isovalerate were specifically emitted by M. fructicola-infected peaches. These compounds might serve as markers for the development of smart sensors allowing the detection of fungal infection.

БИОХИМИЧЕСКИЕ И ТЕХНОЛОГИЧЕСКИЕ ОСОБЕННОСТИ СОРТОВ, ФОРМ И КЛОНОВ ВИНОГРАДА СЕЛЕКЦИИ ФГБНУ СКФНЦСВВ

The current area of research is a comprehensive study of varieties, forms and clones of local breeding for a reasonable selection of modern varieties. The aim of the study was to study the biochemical and technological characteristics of varieties, forms and clones of grapes bred by NCFSCHVW in the edaphoclimatic conditions of the Kuban. The objects of research were varieties, forms, clones of the NCFSCHVW breeding (9 white-berry, 11 dark-berry and 4 control varieties), as well as fresh grape must and dry wine materials obtained from them. Wine materials were prepared according to classical technologies for low-oxidized white wines and red wines with a «floating cap». The mass concentrations of sugars and titratable acids were determined in the must. Physicochemical and organoleptic characteristics, indicators, composition of aroma-forming components and individual organic acids were determined in wine materials. A complex of phenolic substances, vitamins and vitamin-like substances was studied in red wine materials. It was established that the must of the studied samples had moderate mass concentrations of sugars and titratable acids: white berry 19.1-22.5 g/100 cm3 and 7.6-8.3 g/dm3 , respectively; dark berries 20.2-24.4 g/100 cm3 and 6.8-8.0 g/dm3 , respectively. It was noted that the group of Tana forms was distinguished by a higher volume fraction of ethyl alcohol of 11.8-12.5 % vol. In a sample of dry wine material Tana 95, a higher content of esters (89.8 mg/dm3 ) was noted, among red ones – in wine materials Tana 33 (116.8 mg/dm3 ), Kurchanskiy (100.1 mg/dm3 ) and Cabernet Kuban (105.2 mg/dm3 ). The mass concentration of higher alcohols in dry wine materials from the white berry forms of Tana (295.9-349.8 mg/dm3 ) exceeded the classic varieties and proto-clones from the Chardonnay and Riesling lines (192.6-264.4 mg/dm3 ). Vladimir stood out by the amount of phenolic substances (3603 mg/dm3 ), Tana 85 distinguished according to the accumulation of anthocyanins. Kurchanskiy, Vladimir and Tana 85 were isolated according to the amount of vitamins and vitamin-like substances.

Regulation of low-density lipoprotein on lipid metabolism in macrophages of large yellow croaker (Larimichthys crocea)

Low-density lipoprotein (LDL) is the main carrier of cholesterol transport in plasma, which participates in regulating lipid homeostasis. Studies in mammals have shown that high levels of LDL in plasma absorbed by macrophages trigger the formation of lipid-rich foam cells, leading to the development of atherosclerotic plaques. Although lipid-rich atherosclerosis-like lesions have been discovered in the aorta of several fish species, the physiological function of LDL in fish macrophages remains poorly understood. In the present study, LDL was isolated from the plasma of large yellow croaker (Larimichthys crocea), and mass spectrometry analysis identified two truncated forms of apolipoprotein B100 in the LDL protein profile. Transcriptomic analysis of LDL-stimulated macrophages revealed that differentially expressed genes (DEGs) were enriched in various pathways related to lipid metabolism, as confirmed by the fact that LDL increased total cholesterol and cholesteryl esters content. Meanwhile, the gene and protein expression levels of perilipin2 (PLIN2), a DEG enriched in the PPAR signaling pathway, were upregulated in response to LDL stimulation. Importantly, knocking down plin2 significantly attenuates LDL-induced cholesterol accumulation and promotes cholesterol efflux. Furthermore, the transcription factor PPARγ, which is upregulated in response to LDL stimulation, can enhance the promoter activity of plin2. In conclusion, this study suggests that LDL may upregulate plin2 expression through PPARγ, resulting in cholesterol accumulation in fish macrophages. This study will facilitate the investigation of the function of LDL in regulating lipid homeostasis in macrophages and shed light on the evolutionary origin of LDL metabolism in vertebrates.

Impacts of antioxidants on stability of biodiesel derived from waste frying oil

AbstractMeasurement of the composition and properties of biodiesel derived from waste frying oil (B100 WFO) demonstrated the impacts of antioxidant (AO) concentration on oxidative stability. The B100 WFO was found to have similar physicochemical properties to B100 derived from waste cooking oil and catfish oil but it possessed better oxidation stability owing to AO added to the waste frying oil (WFO) and because of the lower content of polyunsaturated fatty acid methyl esters (FAMEs). A modified American Society for Testing and Materials D525 method was employed to study the impacts of oxidation on B100 WFO containing 0–0.24% v/v commercial BioExtend 30 AO and its fuel properties. BioExtend 30 protected B100 WFO from both degradation and polymerization reactions and a higher concentration of AO was found to prolong the shelf life of biodiesel linearly.

Implications on freshwater lake-river ecosystem protection suggested by organic micropollutant (OMP) priority list

Lake-river complex systems represent interconnected ecosystems wherein inflow rivers significantly influence the migration of terrigenous contaminants, particularly organic micropollutants (OMPs), into lakes. Given the extensive array of OMPs, screening for those with the highest potential hazard is crucial for safeguarding freshwater lake-river ecosystems. In this study, an optimized multi-criteria scoring method was applied to prioritize OMPs. Flux estimation was then performed to identify the contamination load contributed by the Le’an River to Poyang Lake. Higher concentrations of phthalate esters (PAEs) were detected in the lake-river system, ranging from 1154.5 to 22,732.8 ng/L, followed by antibiotics and polycyclic aromatic hydrocarbons (PAHs), while historical pollutant residues were comparably lower. Based on the prioritization methodology, 27 compounds, encompassing eight PAEs, six organochlorine pesticides (OCPs), six polychlorinated biphenyls (PCBs), five PAHs and two antibiotics, emerged as priority pollutants. Multiple risk assessments revealed that priority PAEs posed relatively high ecological and human health risks; concurrently, the annual fluxes of individual priority PAEs into the lake all exceeded 1000 kg, with DBP, DEHP and BBP fluxes reaching 18,352, 10,429, and 7825 kg, respectively. This research offers valuable insights stemming from OMP prioritization to aid in the conservation of freshwater lake ecosystems, particularly concerning lake-river system integrity.

Seasonal distribution characteristics and ecological risk assessment of phthalate esters in surface sediment of Songhua River basin

Phthalic acid esters (PAEs) are typical industrial chemicals used in China. PAEs have received considerable attention because of their ubiquity and potential hazard to humans and the ecology. The spatiotemporal distributions of six PAEs in the surface sediments of the Songhua River in the spring (March), summer (July), and autumn (September) are investigated in this study. The total concentration of phthalic acid esters (∑6PAEs) ranges from 1.62 × 102 ng g−1 dry weight (dw) to 3.63 × 104 ng g−1·dw, where the amount in the spring is substantially higher (p < 0.01) than those in the autumn and summer. Seasonal variations in PAEs may be due to rainfall and temperature. The ∑6PAEs in the Songhua River's upper reaches are significantly higher than those in the middle and lower reaches (p < 0.05). Dibutyl phthalate (DBP) and di(2-ethylhexyl) phthalate (DEHP) are the two most abundant PAEs. The ecological hazard of five PAEs is assessed using the hazard quotient method. DBP and DEHP pose moderate or high ecological risks to aquatic organisms at various trophic levels. PAEs originate primarily from industrial, agricultural, and domestic sources. Absolute principal components–multiple linear regression results indicate that agricultural sources are the most dominant contributor to the ∑6PAEs (53.7%). Guidelines for controlling PAEs pollution in the Songhua River are proposed.

The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing

The contents of higher alcohols (HAs) and volatile components produced by microbial metabolism largely determine the drinking comfort and flavor quality of Hongqu rice wine. The purpose of this study was to compare the differences of volatile flavor profile and microbial community in the brewing process of Hongqu rice wines with low and high HAs content (LHA and HHA). The results showed that the main HAs in Hongqu rice wine were isobututyl alcohol, isoamyl alcohol, phenylethyl alcohol, and the total content of HAs in HHA (749.07 ± 20.47 mg/L) was much higher than that in LHA (407.61 ± 20.80 mg/L). Multivariate statistical analysis and visualization showed that the volatile flavor characteristics of HHA and LHA were significantly different, and the contents of ethyl esters, medium- and long-chain fatty acids in HHA were higher than those in LHA. Microbiome analysis based on metagenomic sequencing indicated that fermentation starter has significant effect on the composition of microbial community during Hongqu rice wine brewing. Microbial species such as Cronobacter sakazakii, Weissella paramesenteroides, Klebsiella pneumoniae, Aspergillus niger, Millerozyma farinosa and Rhizopus delemar were significantly enriched in HHA brewing, while Pediococcus pentosaceus, Lactobacillus curvatus, Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides were significantly enriched in LHA brewing. Furthermore, the potential relationships between the key microbial species and characteristic volatile components were revealed through correlation heatmap analysis. Bioinformatical analysis revealed that the abundances of microbial genes encoding enzymes involved in HAs metabolism were higher in HHA than LHA, but the gene abundance of phenylacetaldehyde dehydrogenase in LHA was significantly higher than that in HHA, which could limit the formation of HAs during Hongqu rice wine brewing. Collectively, this study provides important scientific data for enhancing the flavor quality of Hongqu rice wine, and lays a solid foundation for the healthy development of Hongqu rice wine industry.

Fatty acid profile of Greek yogurt with colostrum addition

The nutraceutical properties of colostrum have stimulated interest in its use in the production of functional foods and supplements that benefit human health. This study investigated the fatty acid profile of Greek yogurt formulations added with bovine colostrum. Four formulations of Greek yogurt were developed with different colostrum levels: 0, 10, 20, and 30%. Next, fat extraction and esterification were performed to determine the fatty acid profile. Then, the concentrations of fatty acid methyl esters were determined by gas chromatography. No effect was observed for the C14:0, C16:0, and C18:0 concentrations with the addition of colostrum. Although the C18:1c9, C18:2n6, C18:3n3, and C20:4n6 concentrations were not affected by colostrum, the C16:1c9, polyunsaturated fatty acids, and n-6 fatty acid contents increased, without changes in the n-6 to n-3 ratio. C18:1t9 was the only monounsaturated fatty acid that differed among formulations and it increased with colostrum addition. There was no effect of the colostrum increase on the total saturated, unsaturated, and monounsaturated fatty acid concentrations. The bovine colostrum used as an ingredient in Greek yogurt showed slight changes in the fatty acid profile. The use of colostrum is an alternative to reduce costs and maintain health benefits.

Modeling and optimization of biodiesel from high free‐fatty‐acid chicken fat by non‐catalytic esterification and mussel‐shell‐catalyzed transesterification

AbstractBACKGROUNDIn this study, biodiesel was prepared from chicken fat via a transesterification reaction using Mussel shells as a catalyst. Pretreatment of chicken fat was carried out using non‐catalytic esterification to reduce the free fatty acid content from 36.28 to 0.96 mg KOH/g oil using an ethanol/ fat mole ratio equal to 115:1. In the transesterification reaction, the studied variables were methanol: oil mole ratio in the range of (6:1 ‐ 30:1), catalyst loading in the range of (9‐15) wt%, reaction temperature (55‐75 °C), and reaction time (1‐7) h. The heterogeneous alkaline catalyst was greenly synthesized from waste mussel shells throughout a calcination process at different calcination times of (1‐5) h and temperatures of (700‐900) °C. The catalyst was characterized using BET, SEM, EDX, XRD, and FTIR.RESULTSIn the transesterification reaction, the best values of the studied parameters were: 21:1 methanol: oil molar ratio, 12 wt% catalyst loading, 5 h reaction time, and 63°C reaction temperature, which gave 96.2% methyl esters content. For catalyst synthesis, it was found that the optimum calcination conditions were 900 °C and 3 h, which resulted in a specific surface area of 10.5 m2/g and a large pore volume of 0.0033 cm3/g.CONCLUSIONA calcium oxide catalyst was successfully prepared from mussel shells. This catalyst was used to transesterify the chicken fat into biodiesel. The prepared catalyst exhibited a high active surface area and a pore volume, confirming that the CaO catalyst produced from waste mussel shells worked effectively, steadily, and affordably to produce renewable biodiesel. The best working conditions for the transesterification reaction were determined using the central Composite Design method (CCD). © 2023 Society of Chemical Industry.

Investigation and impact assessment of soybean biodiesel, methyl oleate, and diesel blends on CRDI performance and emissions

In the present study, a binary biofuel blend was prepared by blending soy methyl ester (SME100) and methyl oleate (MO) SME50-M50 with diesel. The physiochemical properties of blended fuels were also investigated. The performance and emissions characteristics of all fuel blends were estimated using a common-rail direct injection (CRDI) engine. The outcomes demonstrate a reduction in brake-specific fuel consumption (BSFC) when enriched biodiesel is used in comparison to SME100, nonetheless by the virtue of viscosity and heating value there is an increase in the BSFC value when compared to diesel. The average BSFC values were obtained as 5.3% (E25), 10.6% (E50), 17.5% (E75), 30% (SME100) and 14.9% (SME50-M50) higher than that of diesel. BTE was found to be highest for E25 and lowest for SME100 among all the blends. NOx emissions with blended biodiesel were slightly higher than diesel on account of MO being unsaturated, resulting in shorter ignition delay. The average NOx values obtained were higher than that of diesel and the corresponding values are 2.91% (E25), 4.1% (E50), 5.8% (E75), 8.3% (SME100) and 15.8% (SME50-M50). As a result of the increased oxygen content of the fuel, the concentrations of UHC and CO depreciated with the rise in concentration of soy methyl ester and MO (SME50-M50). Currently, Euro 6.2, which is the most recent emission regulation, uses 10% biofuel (B10); however, the results of this study establishes that E25, as an alternate fuel, complies with the contemporary engines without requiring any engine modifications.

Mitigation of hydrocarbon toxicity using bacterial consortium in microcosm environment for agrarian fecundity

Petroleum contamination in the soil has been well emphasized as a toxic and hazardous soil pollution contributing to a significant portion of soil infertility worldwide. In the present study, bacterial consortium CHM1 composed of 5 strains belonging to genera Klebsiella, Pantoea, and Enterobacter was evaluated for hydrocarbon degradation ability in the soil environment, as well as their performance in remediating ecotoxicity and phytotoxicity. Initially, the degradation efficiency (1.98%/day) in the soil environment was evaluated. Scanning Electron Microscopy combined with Energy Dispersive X-ray spectroscopy revealed an increase in nitrogen content by 24.98% and a decrease in carbon content by 22.76% implying an improvement in soil fertility. The Fourier Transform InfraRed spectroscopy and Gas Chromatographic analysis revealed significant depletion of aromatic, cyclic, long aliphatic, and complex acid and ester content of the test soil. Moreover, the quantitative PCR analysis exhibited the non-competitive coexistence of each component of the CHM1 consortium. Different enzymatic assays revealed elevated dehydrogenase and superoxide dismutase activity in the degradation system due to the introduction of CHM1 in the soil microcosm. Vibrio fischeri-assisted ecotoxicity analysis had established the potential of CHM1 to efficiently minimize the ecotoxicity of hydrocarbon contamination. The phytotoxicity analysis was performed using four different plant models viz. Chickpeas (Cicer arientinum), Coriander (Coriandrum sativum), Fenugreek (Trigonella foenum-graecum), and Spinach (Spinacia oleracea) exhibiting CHM1 amendment helped to restore plant germination and growth in hydrocarbon-contaminated soil system efficiently. The promising results from this study indicated the possible application of the bacterial consortium in hydrocarbon-contaminated land management and soil restoration for cultivation or other plantation purposes.

Effects of Table Grape Cultivars on Fruit Quality and Aroma Components.

The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results show that the soluble solid content in Ruby Seedless was 21.17%, which was higher than that of other varieties. The black varieties Aishenmeigui and Sweet Sapphire had the highest total phenol content. Aishenmeigui had high levels of tannin and vitamin C. In addition, the aroma contents in Meixiangbao, Ruby Seedless, and Shine-Muscat were higher than those in other varieties. Manicure Finger and Ruby Seedless had higher levels of C6 compounds. Moreover, the "Kyoho" series of grape Meixiangbao, Sunmmer Black, Jumeigui, Hutai 8 hao, and Black Beet were high in ester content, while Muscat varieties, including Zaoheibao, Aishenmeigui, Jumeigui, and Shine-Muscat were rich in terpene substances. Ruby Seedless, Shine-Muscat, and Heibaladuo had higher comprehensive scores in sensory evaluation. Hence, the comprehensive quality of Shine-Muscat, Ruby Seedless, and Aishenmeigui was better. These results may serve as references for determining the quality differences between table grape varieties.

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.

Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSpace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) techniques. A total of 86 volatile aroma compounds were identified during the fermentation process. The content of total volatiles in sea buckthorn juice increased by 3469.16 μg/L after 18 h of fermentation, with 22 compounds showing elevated levels. Notably, the total content of esters with fruity, floral, and sweet aromas increased by 1957.09 μg/L. We identified 379 non-volatile metabolites and observed significant increases in the relative abundance of key active ingredients during fermentation: glycerophosphorylcholine (increased by 1.54), glutathione (increased by 1.49), L-glutamic acid (increased by 2.46), and vanillin (increased by 0.19). KEGG pathway analysis revealed that amino acid metabolism and lipid metabolism were the primary metabolic pathways involved during fermentation by Saccharomyces cerevisiae. Fermentation has been shown to improve the flavor of sea buckthorn juice and increase the relative content of bioactive compounds. This study provides novel insights into the metabolic dynamics of sea buckthorn juice following yeast fermentation through metabolomics analysis. These findings could serve as a theoretical foundation for further studies on the factors influencing differences in yeast fermentation.