Ethyl Ester Research Articles

RSM integrated GWO, Driving Training, and Election-Based Algorithms for optimising ethylic biodiesel from ternary oil of neem, animal fat, and jatropha

The worldwide exploration of the ethanolysis protocol (EP) has decreased despite the multifaceted benefits of ethanol, such as lower toxicity, higher oxygen content, higher renewability, and fewer emission tail compared to methanol, and the enhanced fuel properties with improved engine characteristics of multiple-oily feedstocks (MOFs) compared to single-oily feedstocks. The study first proposed a strategy for the optimisation of ethylic biodiesel synthesis from MOFs: neem, animal fat, and jatropha oil (NFJO) on a batch reactor. The project's goals were to ensure environmental benignity and encourage the use of totally biobased products. This was made possible by the introduction of novel population based algorithms such as Driving Training-Based Optimization (DTBO) and Election-Based Optimization (EBOA), which were compared with the widely used Grey Wolf Optimizer (GWO) combined with Response Surface Methodology (RSM). The yield of NFJO ethyl ester (NFJOEE) was predicted using the RSM technique, and the ideal transesterification conditions were determined using the DTBO, EBOA, and GWO algorithms. Reaction time showed a strong linear relationship with ethylic biodiesel yield, while ethanol-to-NFJO molar ratio, catalyst dosage, and reaction temperature showed nonlinear effects. Reaction time was the most significant contributor to NFJOEE yield.The important fundamental characteristics of the fuel categories were investigated using the ASTM test procedures. The maximum NFJOEE yield (86.3%) was obtained at an ethanol/NFJO molar ratio of 5.99, KOH content of 0.915 wt.%, ethylic duration of 67.43 min, and reaction temperature of 61.55 °C. EBOA outperforms DTBO and GWO regarding iteration and computation time, converging towards a global fitness value equal to 7 for 4 s, 20 for 5 s and 985 for 34 s. The key fuel properties conformed to the standards outlined by ASTMD6751 and EN 14,214 specifications. The NFJOEE fuel processing cost is 0.9328 USD, and is comparatively lesser than that of conventional diesel. The new postulated population based algorithm models can be a prospective approach for enhancing biodiesel production from numerous MOFs and ensuring a balanced ecosystem and fulfilling enviromental benignity when adopted.

Decoding Long-Chain Fatty Acid Ethyl Esters during the Distillation of Strong Aroma-Type Baijiu and Exploring the Adsorption Mechanism with Magnetic Nanoparticles.

Simultaneous detection of the dynamic distribution of long-chain fatty acid ethyl esters (LCFAEEs) during Baijiu distillation is crucial for optimizing its flavor and health attributes. In this study, we synthesized a simple, cost-effective Fe3O4@NH2 adsorbent to simultaneously extract eight LCFAEEs from Baijiu. Through density functional theory and adsorption experiments, we elucidated 1,6-hexanediamine as a surface modifier, with the -NH2 groups providing adsorption sites for the LCFAEEs via hydrogen-bonding interactions and van der Waals forces. Additionally, we established the magnetic solid-phase extraction-GC-MS extraction technique combined with stable isotope dilution analysis to analyze LCFAEEs. This method revealed the dynamic distribution patterns of LCFAEEs during strong aroma-type Baijiu (SAB) distillation. We observed that the concentrations of the eight LCFAEEs gradually decreased with prolonged distillation and were significantly correlated with ethanol concentration. To ensure optimal flavor and clarity in SAB, it is recommended to select the heart-stage base Baijiu with an alcohol content of 58%-63%.

Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine.

Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further affected the physicochemical indexes of fermented strawberry wine. Moreover, the content of polyphenols, total flavonoids, vitamin C, and color varied among the four strawberry cultivars. A total of 42 VOCs were detected in the strawberry juice and wines using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and 3-methyl-1-butanol, linalool, trans-2-pinanol, hexanoic acid, and hexanoic acid ethyl ester were the differential VOCs to identify the strawberry wine samples of different cultivars. Overall, strawberry cultivar ZJ had a relatively high VOC and bioactive compound content, indicating that it is the most suitable cultivar for strawberry wine fermentation. In addition to determining the relatively superior fermentation characteristics of cultivar ZJ, the results may provide a theoretical basis for the raw material quality control and quality improvement of strawberry wine.

Enrichment of EPA and DHA in glycerides by selective enzymatic ethanolysis

It has been reported that eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in glycerides have various biological functions. This study presents an effective method for enriching glycerides rich in EPA and DHA through lipase-catalyzed alcoholysis. The results showed that Eversa® Transform 2.0 had the strongest discrimination against DHA and EPA in alcoholysis, which was verified by molecular docking. Additionally, selectivity of the lipase and ratio of DHA and EPA in glyceride products were significantly affected by alcohol type. Under the optimal conditions, the contents of EPA and DHA in glycerides after ethanolysis reached 12.91 % and 55.40 %, respectively, with a DHA yield of 79.22 %. In this study, an interesting finding was that Eversa® Transform 2.0 could effectively differentiate EPA and DHA during alcoholysis to allow us to prepare DHA-enriched glycerides and EPA-enriched ethyl esters after removing saturated and monounsaturated ethyl esters.

Electrochemical, thermodynamic and DFT studies of Fomitopsis pinicola as green corrosion inhibitor for carbon steel in sulfuric acid

In this work, the methanolic extract of Fomitopsis pinicola has been evaluated as a green corrosion inhibitor for the dissolution of 1018 carbon steel in 0.5 M sulfuric acid. For this, gravimetric tests and electrochemical methods such as potentiodynamic polarization curves, linear polarization resistance (LPR) and Electrochemical Impedance Spectroscopy (EIS) techniques were used. These tests were aided with Infrared and GC–MS analytical techniques. In addition to this, theoretical calculation with the use of the density functional theory (DFT) technique has been used to correlate the electronic extract properties and its inhibitory capacity. Weight loss results have shown an inhibitor efficiency of 85 % with the addition of 400 ppm. Thermodynamic parameters have shown that Fomitopsis pinicola extract is physically adsorbed onto the steel following a Langmuir adsorption isotherm. Potentiodynamic polarization curves showed that the extract behaves as a mixed type of corrosion inhibitor inducing the formation of a protective film onto the steel surface. In the presence of the Fomitopsis pinicola extract, a more resistive film obtained the highest polarization resistance value when 400 ppm of extract was used. In addition to this, as the concentration of the extract increased the charge transfer resistance and the double electrochemical layer capacitance decreased. GC–MS results indicated that main compounds contained in the Fomitopsis pinicola extract were Dehydrergosterol, Hydrazino-acetic acid ethyl ester, and Phthalic acid, di (2-propylpentyl) ester, whereas theoretical calculations showed that the highest EHOMO and lowest ELUMO values correspond to Dehydrergosterol and the Phthalic acid, which are the responsible for the extract inhibitory properties.

The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties.

The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and Sémillon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and higher alcohol, resulting in higher odor activity values of fruity, floral attributes. Marked varietal effects were observed in the pilot fermentation, but yeast strains exerted a noticeable impact in modulating wine aroma and sensory profile. Overall, indigenous yeast could produce more preferred aroma compounds and sensory characteristics for both white and red wines, demonstrating the potential for improving wine quality and regional characteristics.

Microbial dynamics, chemical profile, and bioactive potential of diverse Egyptian marine environments from archaeological wood to soda lake

Halophilic archaea are a unique group of microorganisms that thrive in high–salt environments, exhibiting remarkable adaptations to survive extreme conditions. Archaeological wood and El–Hamra Lake serve as a substrate for a diverse range of microorganisms, including archaea, although the exact role of archaea in archaeological wood biodeterioration remains unclear. The morphological and chemical characterizations of archaeological wood were evaluated using FTIR, SEM, and EDX. The degradation of polysaccharides was identified in Fourier transform infrared analysis (FTIR). The degradation of wood was observed through scanning electron microscopy (SEM). The energy dispersive X–ray spectroscopy (EDX) revealed the inclusion of minerals, such as calcium, silicon, iron, and sulfur, into archaeological wood structure during burial and subsequent interaction with the surrounding environment. Archaea may also be associated with detected silica in archaeological wood since several organosilicon compounds have been found in the crude extracts of archaeal cells. Archaeal species were isolated from water and sediment samples from various sites in El–Hamra Lake and identified as Natronococcus sp. strain WNHS2, Natrialba hulunbeirensisstrain WNHS14, Natrialba chahannaoensis strain WNHS9, and Natronococcus occultus strain WNHS5. Additionally, three archaeal isolates were obtained from archaeological wood samples and identified as Natrialba chahannaoensisstrain W15, Natrialba chahannaoensisstrain W22, and Natrialba chahannaoensisstrain W24. These archaeal isolates exhibited haloalkaliphilic characteristics since they could thrive in environments with high salinity and alkalinity. Crude extracts of archaeal cells were analyzed for the organic compounds using gas chromatography–mass spectrometry (GC–MS). A total of 59 compounds were identified, including free saturated and unsaturated fatty acids, saturated fatty acid esters, ethyl and methyl esters of unsaturated fatty acids, glycerides, phthalic acid esters, organosiloxane, terpene, alkane, alcohol, ketone, aldehyde, ester, ether, and aromatic compounds. Several organic compounds exhibited promising biological activities. FTIR spectroscopy revealed the presence of various functional groups, such as hydroxyl, carboxylate, siloxane, trimethylsilyl, and long acyl chains in the archaeal extracts. Furthermore, the archaeal extracts exhibited antioxidant effects. This study demonstrates the potential of archaeal extracts as a valuable source of bioactive compounds with pharmaceutical and biomedical applications.

Effect of long-term ethanol consumption and a high-fat diet on mitochondrial respiration in rat pancreatic acinar cells and hepatocytes

Chronic alcohol consumption may cause pancreatitis and alcohol-related liver diseases. Both adaptation and damage of liver mitochondria in animals on chronic ethanol and high-fat diets were demonstrated. It is currently not clear if ethanol or its metabolites such as fatty acid ethyl esters can cause mitochondrial damage to the pancreas. The present study aimed to evaluate the effect of chronic ethanol administration in combination with a high-fat diet on mitochondrial respiration in both pancreatic acinar cells and hepatocytes of rats. Wistar male rats on a high-fat diet (35% calories) were administered ethanol (6 g/kg body weight) by oral gavage for 14 days. Pancreatic acini cells and hepatocytes were isolated with collagenase digestion. The respiration of isolated cells was studied with a Clark electrode. Ethanol administration to rats kept on a high-fat diet was followed by a rapid loss of animal weight during the first 5 days of the experiment and diminished secretory response of pancreatic acini to acetylcholine, however, no changes in acinar cells ultrastructure, basal, oligomycin-insensitive or FCCP-uncoupled respiration were found. Meanwhile ethanol caused a significant (~40%) increase in basal and maximal FCCP-uncoupled respiration rate of isolated hepatocytes. In conclusion, chronic ethanol administration to rats on a high-fat diet does not cause mitochondrial damage in the pancreas, while mitochondria of the liver adapt to ethanol by increasing respiration rate. Keywords: ethanol, hepatocytes, high fat diet, mitochondrial respiration, pancreatic acinar cells

1,3-dipolar cycloaddition as a method for the synthesis of dipyrrolidinyl- and dipyrrolylketones

In the reactions of 1,3-dipolar cycloaddition of a twofold excess of aryl aldimines of glycine ethyl ester with diarylideneacetones and diarylidenecyclohexanones in the presence of silver acetate, the corresponding dipyrrolidinylketones were obtained. Diethyl 4,4′-carbonylbis(3,5-diarylpyrrolidine-2-carboxylates) obtained from diarylideneacetones undergo aromatization under the action of N-bromosuccinimide to form diethyl 4,4′-carbonylbis(3,5-diaryl-1H-pyrrole-2-carboxylates). The selectivity of the reactions and the structure of the products were determined using correlation NMR spectroscopy and X-ray diffraction analysis.

Crystal structure of the Michaelis complex of trypsin with N‐α‐benzoyl‐l‐arginine ethyl ester

AbstractThe crystal structure of Michaelis complex of the bovine trypsin with N‐α‐benzoyl‐l‐arginine ethyl ester (BAEE) was determined at 2.30 Å resolution. The structure of enzyme‐substrate complex was solved in space group H32. The active site of trypsin was found to be occupied with the N‐α‐benzoyl‐l‐arginine ethyl ester. The hydrolyzed product of substrate molecules was also crystallized with trypsin. The substrate was embedded within the S1 binding site of the enzyme, and showed contacts with Gly‐195, Ser‐216, and Ser‐192. Some water molecules were also found within the vicinity of catalytic residues of enzyme. Interestingly, the hydrolyzed product present within the crystal lattice was found to be with inverted configuration. The crystal structure of trypsin in‐complex with N‐α‐benzoyl‐l‐arginine ethyl ester has never been reported previously.

Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească

To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of these alternative agents is pea protein (P), which can be combined with chitosan (K), yeast cell walls (Y), active carbon (C), and/or Ca-bentonite (B). Aside from the proven polyphenol removal effect, these products can also have an impact on aroma. This research evaluates the effect of P and ternary combinations with P on the volatile compounds of aromatic wines from the Tămâioasă românească variety. Several variants of treatments with P and with ternary mixtures involving P were prepared in triplicate with a total dose of 20 g/hL of fining agent applied during the pre-fermentative phase. Volatile profiles were determined using a flash gas chromatograph with two short columns of different polarities. The chromatographic peak areas for the identified ethylic esters, acetates and terpenes were used to compare the fining treatment effects. To test the significant differences between experimental variants, the Analysis of Similarity (ANOSIM) was used. The influences of P used alone and PVPP used alone were both significantly different compared to control (untreated), but based on the dissimilarity index R, PVPP affected the volatile profile about twice as much as P, showing that pea protein is a good alternative for PVPP. The ethyl esters were especially reduced by PVPP, while P especially reduced the terpenes. From all the tested pea protein ternary agents, those containing bentonite (PCB and PYB) showed a significant reducing effect on all classes of compounds and therefore are not recommended. The combinations containing yeast cell walls, PCY and PKY, are the most interesting alternatives to both PVPP and P used independently, PCY being the least aggressive of all treatments on overall aroma, preserving well the aroma compounds of all determined classes, including terpenes.

Expanding the inhibitor space of the WWP1 and WWP2 HECT E3 ligases

The HECT E3 ubiquitin ligases 1 (WWP1) and 2 (WWP2) are responsible for the ubiquitin-mediated degradation of key tumour suppressor proteins and are dysregulated in various cancers and diseases. Here we expand their limited inhibitor space by identification of NSC-217913 displaying a WWP1 IC50 of 158.3 µM (95% CI = 128.7, 195.1 µM). A structure-activity relationship by synthesis approach aided by molecular docking led to compound 11 which displayed increased potency with an IC50 of 32.7 µM (95% CI = 24.6, 44.3 µM) for WWP1 and 269.2 µM (95% CI = 209.4, 347.9 µM) for WWP2. Molecular docking yielded active site-bound poses suggesting that the heterocyclic imidazo[4,5-b]pyrazine scaffold undertakes a π-stacking interaction with the phenolic group of tyrosine, and the ethyl ester enables strong ion-dipole interactions. Given the therapeutic potential of WWP1 and WWP2, we propose that compound 11 may provide a basis for future lead compound development.

In-vitro Neuro-2a cytotoxicity analysis and molecular docking investigation on potential anti-amyloid agents from Adiantumlunulatum

In neurodegenerative diseases, amyloid formation by some proteins cause neuronal damage and loss. To prevent this neuronal damage and loss certain pharmaceuticals are available. Many of these pharmaceuticals act on the neurodegenerative disease symptoms but not on the root cause. This study helps to detect more effective agents which directly act on the root cause and reduce the risk of neurodegenerative diseases. To identify new anti-amyloid agents, the folk medicinally important plant Adiantum lunulatum was collected, authenticated, dried, extracted with ethanol and analyzed by GC-MS method. The screening of the identified phytochemicals was done using the webservers swissADME and ProTox-II. In-vitro MTT assay using Neuro-2a cell lines was carried out to determine the cytotoxicity of the extract. The interactions of these phytochemicals with the amyloid forming peptides and proteins were predicted using the molecular docking tools such as AutoDock Vina and BIOVIA discovery studio visualizer 2020. Through GC-MS analysis, 18 different volatile phytochemicals were identified from the ethanol extract. From this, 7 phytochemicals were selected based on the computational non-toxicity prediction. In-vitro cytotoxicity analysis of the ethanol extract using Neuro-2a cell lines detected the IC50 value of 0.09 mg/ml. Of these, the phytochemical P1 (trans, trans-9, 12-Octadecadienoic acid, propyl ester) interacts with tau, and huntingtin proteins, P2 (2-Pentadecanone, 6, 10, 14-trimethyl-) interacts with prion protein. The phytochemicals P1, P3 (Ethyl oleate), P4 (Octadecanoic acid, ethyl ester), and P5 (Phytol) interact with acetylcholinesterase. P2, P4, P5 and P6 (Henicosanal), interact with BACE-1. The phytochemical P3 interacts with γ- Secretase. The interaction of P2 and P5 with BACE-1 and P3 with γ- Secretase show better inhibition in inhibitory constant (Ki) analysis. These phytochemicals have been predicted to show significant potential against the formation or breakdown of peptide/protein amyloids, and further in-vitro studies are necessary to develop them into anti-amyloid agents.

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat

This study investigated the effects of salt (3 % and 6 %, m/m) and rice flour (10 % and 20 %, m/m) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

Hydrogen Storage Studies of Nanocomposites Derived From O‐Ethyl‐S‐((5‐Methoxy‐1H‐Benzo[d]Imidazol‐2‐Yl)Carbonothioate (OESMBIC) With ZnO and TiO2 Nanoparticles

ABSTRACT5‐Methoxy‐2‐mercaptobenzamidazole was used to synthesize O‐ethyl‐S‐(5‐methoxy‐1H‐benzo[d]imidazol‐2‐yl) carbonothioate (OESMBIC) by the reaction with chloroacetic acid ethyl ester in a KOH solution. The reaction product (OESMBIC) was characterized using Fourier transform infrared (FTIR), melting point, and 1H‐NMR. The characteristic results prove the formation of the target compound with high purity. Furthermore, the work includes the synthesis of ZnO and TiO2 nanoparticles via chemical methods in the high alkalinity solution. These nanoparticles were used to synthesize two novel nanocomposites named OESMBIC‐ZnO and OESMBIC‐TiO2. The synthesized nanocomposites were characterized by FTIR, SEM, EDX, TEM, and XRD. The results prove that the prepared titanium oxide as nanotubes with diameters ranging between 20 and 35 nm decorated with OESMBIC. The results prove that ZnO in OESMBIC‐ZnO was found as nanorods with different lengths and diameters of 40–65 nm decorated with OESMBIC molecules. The as‐prepared compounds; OESMBIC, OESMBIC‐ZnO, and OESMBIC‐TiO2 were used for the hydrogen storage application using the VTI method. The results prove that the addition of ZnO and TiO2 nanoparticles enhanced the storage ability of OESMBIC as the OESMBIC gave only 0.50 wt% at an equilibrium pressure of 40 bar, while it reached 2.40 and 4.37 wt% at equilibrium pressures of 60 and 75 bar for OESMBIC‐ZnO and OESMBIC‐TiO2, respectively.

Potential authentication of re-esterified triacylglycerol-type omega-3 oils using multivariate analysis of lipid profiles

This study aimed to authenticate re-esterified triacylglycerol (rTG)-type omega-3 oils prone to adulteration with fatty acid ethyl ester (FAEE)-type oils via hierarchical cluster analysis (HCA) and principal component analysis (PCA) of their lipid profiles. A total of 104 rTG-type omega-3 oil samples, consisting of seven authentic (two commercial and five laboratory-made), 60 adulterated, and 37 unauthenticated commercial samples, were analyzed for their acylglycerol, FAEE, and total EPA/DHA contents. Type 1 authentic samples contained higher triacylglycerols (TG) (63.0–86.3 wt%), lower diacylglycerols (DG) (8.1–31.5 wt%), and no FAEE compared to type 2 authentic samples (36.9–62.1 wt% TG, 9.4–36.9 wt% DG, and 14.9–27.3 wt% FAEE). HCA and PCA differentiated authentic samples from adulterated samples, although type 2 samples were closer to adulterated samples. Both analyses showed that 30/37 commercial samples exhibited higher similarity in lipid profiles to authentic samples than to adulterated samples, indicating their potential for authentication.

Entrapment of antimicrobial compounds in a metal matrix for crop protection.

Agricultural yields are often limited by damage caused by pathogenic microorganisms, including plant-pathogenic bacteria. The chemical control options to cope with bacterial diseases in agriculture are limited, predominantly relying on copper-based products. These compounds, however, possess limited efficacy. Therefore, there is an urgent need to develop novel technologies to manage bacterial plant diseases and reduce food loss. In this study, a new antimicrobial agent was developed using a doping method that entraps small bioactive organic molecules inside copper as the metal matrix. The food preservative agent lauroyl arginate ethyl ester (ethyl lauroyl arginate; LAE) was chosen as the doped organic compound. The new composites were termed LAE@[Cu]. Bactericidal assays against Acidovorax citrulli, a severe plant pathogen, revealed that LAE and copper in the composites possess a synergistic interaction as compared with each component individually. LAE@[Cu] composites were further characterised in terms of chemical properties and in planta assays demonstrated their potential for further development as crop protection agents.

Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation

To investigate the effect of lactic acid bacteria fermentation on the quality of ‘Summer Black’ grape juice, this study characterized the differences in physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds among different treatments. The results showed that the pH and total sugar of all fermentation groups were lower than those of the CK (control group) sample. ZR (Lactobacillus plantarum) sample had the highest DPPH and OH− scavenging ability, and the total phenol and total flavonoid content of SR (Streptococcus thermophilus) sample were increased by 5.2% and 4.1%, respectively. The contents of tartaric acid, malic acid, and citric acid were improved significantly by LAB fermentation. The content of Asp, Thr, Ser, Glu, and Gly in the SR sample was significantly higher than in the CK sample. Phenylethyl alcohol, lactic ethyl ester, L-menthol, citronellol, and nerol were produced by LAB fermentation, giving fruit and floral aroma, and streptococcus thermophilus has a higher potential to enhance the aromatic flavor of ‘Summer Black’ grape juice. 20 chemical indicators were determined to explain the differences between groups by OPLS-DA.

Influence of Lipid Class Used for Omega-3 Fatty Acid Supplementation on Liver Fat Accumulation in MASLD.

Metabolic dysfunction-associated steatotic liver disease (MASLD) occurs in subjects with obesity and metabolic syndrome. MASLD may progress from simple steatosis (i.e., hepatic steatosis) to steatohepatitis, characterized by inflammatory changes and liver cell damage, substantially increasing mortality. Lifestyle measures associated with weight loss and/or appropriate diet help reduce liver fat accumulation, thereby potentially limiting progression to steatohepatitis. As for diet, both total energy and macronutrient composition significantly influence the liver's fat content. For example, the type of dietary fatty acids can affect the metabolism of lipids and hence their tissue accumulation, with saturated fatty acids having a greater ability to promote fat storage in the liver than polyunsaturated ones. In particular, polyunsaturated fatty acids of n-3 series (omega-3), such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), have been intensively studied for their antisteatotic effects, both in preclinical animal models of obesity and hepatic steatosis and in overweight/obese patients. Their effects may depend not only on the dose and duration of administration of omega-3, or DHA/EPA ratio, but also on the lipid class used for their supplementation. This review summarizes the available evidence from recent comparative studies using omega-3 supplementation via different lipid classes. Albeit the evidence is mainly limited to preclinical studies, it suggests that phospholipids and possibly wax esters could provide greater efficacy against MASLD compared to traditional chemical forms of omega-3 supplementation (i.e., triacylglycerols, ethyl esters). This cannot be attributed solely to improved EPA and/or DHA bioavailability, but other mechanisms may be involved. Keywords: MASLD • Metabolic dysfunction-associated steatotic liver disease • NAFLD • Non-alcoholic fatty liver disease • n-3 polyunsaturated fatty acids.

Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods

Processing methods significantly affect the aroma characteristics of red jujube; however, few studies have explored how. Gas chromatography–tandem mass spectrometric detection, gas chromatography–olfactometry, relative odor activity value and quantitative descriptive analysis were used to investigate the aroma changes of red jujube during typical processing (freeze drying, baking, frying and steaming); furthermore, the formation of aroma-active compounds in processed red jujube was predicted based on untargeted metabolomics. After freeze drying, the total aroma content increased by 0.90 %, while it decreased by 51.59 %, 74.11 % and 78.74 % after baking, frying and steaming, respectively. In addition, ethyl esters dominated the sweet and fruity notes in freeze-dried red jujube, which were formed via combination of fatty acids metabolism, pyruvate metabolism and amino acid catabolism. (E,E)-2,4-Decadienal derived from fatty acid oxidation dominated the fatty note in fried red jujube. 2-Ethyl-3,5-dimethylpyrazine formed via the Maillard reaction dominated the roasty notes of baked red jujube.