Hexyl Ester Research Articles

Study on Evaluation of Fruit Aroma of Plum Variety Resources Based on Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry.

To explore the characteristics of and variations in aroma components across different plum varieties and maturity stages, this study employed headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). This method was used to systematically analyze the aroma components of 12 early-maturing, 15 medium-maturing, and 11 late-maturing plum varieties. The variations in volatile components among these three germplasm types were then compared using multivariate statistical methods. The examination revealed that 138 aromatic components were meticulously identified and quantified, such as 26 aldehydes, 63 esters, 13 ketones, 30 alcohols, and six other compounds. Thirteen main aroma compounds including acetic acid hexyl ester, (Z)-3-hexen-1-ol acetate, hexanal, 1-hexanol, 3-hexenal, butanoic acid butyl ester, (E)-2-hexen-1-ol, hexanoic acid butyl ester, propanoic acid butyl ester, (E)-2-hexenal, L-.alpha.-terpineol, (Z)-2-hexen-1-ol acetate, and 1-butanol were considered dominant. The orthogonal partial least squares discriminant analysis (OPLS-DA) combined with variable importance projection (VIP) results showed that 24 differential aroma compounds were screened out from 38 varieties of plum fruits based on their differences in aroma components, which can be used to distinguish plum fruits at different ripening times. Twenty-four aroma-contributing compounds were identified based on their odor activity values (OAVs). Among these, 14 key aroma components with OAVs ≥ 10 were highlighted. In summary, the aroma compounds of early- and late-maturing plum germplasm exhibited rich diversity, with significant differences in aroma components between plums of varying maturity and germplasm. These differences can serve as indicators for identifying different plum germplasm.

Characterization of Changes in Ripening Process of Volatile Apple Compounds Based on HS-SPME-GC-MS Analysis

The aim of this study was to identify the aromatic compounds present in different apple varieties and to gain insights into the changes in the aromatic compounds during ripening. Three apple varieties (“Red Astrachan”, “Ning Qiu”, and “Golden Delicious”) at different stages of ripening were selected for this study; their peel and pulp were analyzed via headspace solid-phase microextraction (HS-SPME)–gas chromatography–mass spectrometry (HS-SPME-GC-MS), and 30 volatile compounds were identified. The samples’ differences were analyzed using heat map cluster analysis, principal component analysis (PCA), and an independent samples t-test. The results showed that the content of aromatic compounds in the peel was higher than that in the pulp. The relative content of esters in the aromatic compounds of the three apple varieties followed the order of pulp > peel and “Ning Qiu” > “Golden Delicious” > “Red Astrachan”. This suggests that “Ning Qiu” combines the advantages of its parents in terms of its aroma content. The highest concentrations of aroma compounds in “Red Astrachan” and “Ning Qiu” accumulate before the ripening stage, and care should be taken to choose an appropriate harvesting time according to the different needs during production. The main compounds of “Red Astrachan” are aldehydes and C8 esters, while those of “Ning Qiu” and “Golden Delicious” are alkenes and esters. After analyzing the relative odor activity values (rOAVs) of key volatile compounds and their aroma descriptors during the harvest period, acetic acid pentyl ester, butanoic acid hexyl ester, hexanoic acid hexyl ester, and 2-ethyl-1-Hexanol were found to contribute the most to the overall flavor of the peel and pulp. “Ning Qiu” combines the parental advantages of the concentrated peel of “Red Astrachan” and the astringent pulp of “Golden Delicious”, with compounds in its composition that give a pleasing aroma. Mature “Ning Qiu” fruits have a more intense aroma and fruity flavor. The development of flavor-specific varieties has provided the theoretical basis for future research in molecular hybridization, molecular-assisted breeding, and the molecular biology of apple flavor synthesis and metabolism.

Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging

In this study, we decided to test the hypothesis that the fungal biostarter M. flavus used during a 21-day beef dry-aging process significantly impacts the composition of other microorganisms, the profile of volatile compounds, meat hardness characteristics, and, consequently, the sensory quality. The experiments were performed on samples derived from animals crossbred between Holstein–Fresian cows and meat breed bulls. Two groups of samples were studied, including the control group, without biostarter, and a group inoculated with the M. flavus biostarter. Both sample groups were seasoned for 21 days in the dry-aging fridge. The physicochemical parameters (pH, color parameters), the chemical composition of muscle, the determination of the shear force, the profile of volatile compounds (VOCs), and the sensory quality were evaluated after aging. During this study, classical microbiological methods were used to investigate the influence of fungal biostarters on the growth and survival of bacteria and other fungi (e.g., yeasts) during the dry-aging process of beef (DAB). The M. flavus biostarter improved the sensory quality of DAB, allowing high sensory quality to be achieved after just 21 days. This is likely due to the diverse VOCs produced by the fungus, including 1-tetradecanol, 2-nonenal, trans-2-undecenoic acid, and the following esters: formic acid hexyl ester, 10-undecenoic acid methyl ester, and 4-methylpentanoic acid methyl ester. The presence of the biostarter had no significant effect on the number of the bacteria or the survivability of the L. monocytogenes on the meat’s surface in laboratory conditions.

Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas.

Wuyi Rock Tea (WRT) is cherished for its exceptional "rock flavor" and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the Camellia sinensis var. sinensis cv. 'Rougui' and 'Shuixian', two quintessential cultivars for making WRT, planted in Zhengyan, Banyan, at high elevations, and Waishan production areas were used to make PWRTs. We conducted a comprehensive comparison of the sensory attributes, volatile organic compounds (VOCs), and macro-compositions of PWRTs of 'Rougui' and 'Shuixian' cultivars from different producing areas. Sensory evaluation indicated that both 'Rougui' and 'Shuixian' PWRTs from Zhengyan exhibited the best flavor qualities, followed by those from Banyan, at high altitudes, and Waishan production areas. The results of the determination and analysis of VOCs showed 680 VOCs in 'Rougui' and 'Shuixian' PWRTs, and that the different production areas mainly influenced the quantitative pattern of VOCs and rarely the qualitative composition. Integrated multivariate statistical analysis methods revealed that benzyl alcohol, hotrienol, butanoic acid, 2-methyl-, hexyl ester, benzene, (2-nitroethyl)-, and geranyl isobutyrate may be the key VOCs affecting the aroma differences in PWRTs from different production areas. In addition, water-extractable substances, tea polyphenols, caffeine, and free amino acids may be the important macro-compositions that distinguish PWRTs from different production areas. The metabolite basis for differences in the flavor qualities of PWRTs across production areas was elucidated, which may be helpful for the production of high-quality WRT.

Effect of combinations of 3,4‐dihydroxyphenylacetic acid and its esters on the oxidative stability of fish oil–containing trace water

AbstractThe current study aims to comprehend the effect of the various combinations of 3,4‐dihydroxyphenylacetic acid (3,4‐DHPA) and its esters in varying molar ratios on retarding oxidation in bulk refined fish oil in the presence of 0.3% w/w water. All the esters and 3,4‐DHPA exhibited better performance than the synthetic antioxidant butylated hydroxytoluene. In the presence of trace water, the parent compound was found to have a synergistic effect with hexyl ester when used at a molar ratio of 2:1, respectively, exhibiting a higher percent reduction among all the esters and their combinations. The study also showed that the presence of extraneous water can significantly accelerate the oxidation (twofold) in a bulk fish oil system. This suggests that the microenvironment of the oil is altered when water is present and that association colloids play a key role in enhancing the rate of oxidation. Thus, while designing a competent mixture of antioxidants, the specific site of oxidation involved and the surface‐active components should be taken into consideration to efficiently retard oxidation.Practical Applications: Analyzing the impact of trace amounts of water on the efficiency of natural antioxidants, including 3,4‐DHPA and its lipophilic esters, helps to comprehend the required optimal antioxidant concentrations for such a dynamic bulk oil system. The study finds application in controlling oxidation in PUFA‐rich oils containing surface‐active minor components that can accelerate oxidation. The results of the study show that 3,4‐DHPA and its esters could be a potential replacement for the synthetic antioxidant BHT in all aspects.

GC-MS analysis and antifungal potential of flower extract of Acacia nilotica subsp. Indica against Macrophomina phaseolina

Macrophomina phaseolina is a wide host ranged soil-borne fungal plant pathogen. It infects more than 500 host plant species belonging to 100 families. Many important oil-seed and leguminous crops are known to be attacked by this devastating plant pathogen. In the present study, antifungal potential of flowers of a leguminous tree Acacia nilotica subsp. indica, was assessed against this pathogen through bioassays guided fractionation. Initially, methanolic extracts of 1 %–5 % of leaf, flower, root-bark and stem-bark of the plant species under consideration were evaluated for their antifungal potential against the target pathogen. Among these, the best antifungal activity was shown by flower extract. The reduction in growth of the test fungal strain was 27–49 %, 4–40 % and 2–27 % due to flower, root-bark and leaf extracts, respectivey, over control. Flower extract was partitioned using n-hexane, chloroform, ethyl acetate and n-butanol as the solvents. Bioassays guided study of these fractions of methanolic extract of flower revealed that high antifungal potential was shown by n-hexane and chloroform fractions against M. phaseolina causing 26–53 % and 28–50 % decline in fungal biomass, respectively, as compared to that of control. GC-MS analysis of chloroform fraction revealed the presence of 27 compounds in this fraction. Among these cyclopentanol,-1-methyl (10.93 %) was the predominant compound followed by methyl, 4,4-dimethyl butanoate (7.04 %), 1-pentanol (6.80 %), 2-propanol, 1-cyclopropyl (6.11 %), 1H,imidazole-4-5-dihydro-2-methyl (5.93 %), trichloroethane (5.91 %), carbonic acid-ethyl hexyl ester (4.59 %), 1,4-butandiol,2,3-bis(methylene)- (4.54 %) and [S]-3,4-dimethyl pentanol (4.48 %).

Time Dependence of Gel Formation in Lyotropic Nematic Liquid Crystals: From Hours to Weeks.

The combination of lyotropic liquid crystals (LLCs) and low-molecular-weight gelators (LMWGs) for the formation of lyotropic liquid crystal gels (LLC gels) leads to a versatile and complex material combining properties of both parent systems. We gelled the calamitic nematic NC phases of a binary and ternary system using the LMWG 3,5-bis-(5-hexylcarbamoyl-pentoxy)-benzoic acid hexyl ester (BHPB-6). This binary system consists of the surfactant N,N-dimethyl-N-ethyl-1-hexadecylammonium bromide (CDEAB) and water, whereas the ternary system consists of the surfactant N,N,N-trimethyl-N-tetradecylammonium bromide (C14TAB), the cosurfactant n-decanol, and water. Though containing similar surfactants, the gelled NC phases of the binary and ternary systems show differences in their visual and gel properties. The gelled NC phase of the binary system remains clear for several days after preparation, whereas the gelled NC phase of the ternary system turns turbid within 24 h. We investigated the time evolution of the gel strength with oscillation rheology measurements (a) within the first 24 h and (b) up to two weeks after gel formation. The shape of the fibers was investigated over different time scales with freeze fracture electron microscopy (FFEM). We demonstrate that despite their similarities, the two LLC gels also have distinct differences.

Iminoboronate-based chiral dynamic covalent polymer for selective and sensitive fluoride recognition

The construction of chiral polymers using dynamic covalent chemistry is a convenient and straightforward strategy for obtaining functional materials. In this paper, we report the dynamic covalent polymers DCP1, DCP2, and DCP3 with dual dynamic covalent bonds of imine and boronic ester, and their recognition of fluoride ions. The three polymers are prepared from L-DOPA hexyl ester and 2-, 3-, and 4-formylphenylboronic acids, respectively. Iminoboronate, formed within repeated DCP1 units, results in the formation of a spirochiral structure centered at sp3-B and, consequently, the chiral twist or helix conformation of the polymer backbone. DCP1 exhibits distinctive chiroptical features that distinguish it from DCP2 and DCP3. Due to the strong competitive bonding of fluoride with boron, DCP1 has a low LOD (Limit of detection) for fluoride (0.018 mg/L). DCP1 also has good selectivity for fluoride via the responsive destruction of the spirochiral structure and the chiral conformation of the backbone. The construction of these chiral dynamic polymers provides a rapid and effective approach to designing functional polymers.

Flavor Characteristics of Ten Peanut Varieties from China.

To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5'-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety-in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)-27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5'-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122-601). Additionally, 5'-cytidylate monophosphate (5'-CMP) and 5'-adenosine monophosphate (5'-AMP) were the major 5'-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties.

Microbial spatiotemporal succession and metabolic difference in multidimensional pit mud used for the production of Luzhou-flavor baijiu

Pit mud (PM) prokaryotic community is essential for the solid-fermentation of Luzhou-flavor baijiu. In this study, the multidimensional (four vertical positions) microbial communities of different PMs were investigated. Microbial communities were significantly different in multidimensional PMs (p = 0.001). Horizontally speaking, the relative abundance of Longilinea at the position 1 (bottom of the cellar) was highest in 30-year PMs (16.19%) and decreased gradually in 100- (11.95%) and 300-year (0.27%) PMs. Methanobrevibacter had the highest relative abundance at the position 3 (up the huangshui fluid) in 100-year PMs (18.98%), and decreased in 300-year PMs (8.73%), at the position 4 (top site of the cellar), Clostridium had the highest abundance in 100-year PMs (8.24%). Vertically speaking, Petrimonas had the highest abundance (17.4%) at the position 3 in 100-year PMs, while for the 300-year PMs, Lactobacillus and Caproiciproducens had the highest abundance at the position 1. RDA analysis indicated that lactic, caproic, butyric, and acetic acids were the four key physicochemical factors. Amino acids, peptides, fatty acids, and conjugates were the main metabolites of PMs, and S-Acetyldihydrolipoamide-E, succinic acid, aspartic acid, asparagine and valine were key differential metabolites. Based on OPLS-DA analysis, 20 differential flavor compounds were identified, mainly including esters such as hexanoic acid methyl ester, ethyl acetate, hexanoic acid ethyl ester, butanoic acid hexyl ester and acids such as hexanoic acid, butanoic acid and heptanoic acid. Moreover, hexanoic, octanoic acid and their corresponding esters were concentrated on 300-year PMs. This study provides theoretical support for improving the quality of PM.

Determination of the efficiency and intensity of the phytotoxic effect of herbicides in winter cereal crops

Research on the study of the effective use of herbicides, and subsequently their effect directly on the plants of agricultural crops, is an urgent task in both agroecology and agronomy. Ago, the study was conducted to determine the effectiveness and intensity of the phytotoxic effect of one- and twocomponent systemic herbicides in winter wheat crops in the field conditions, on the Skvyra Experimental Station of Organic Production (SESOP) in the city of Skvyra, during October — December 2022, in the phase of VVSN 13–20 (before the tillering phase). The effectiveness of herbicides was determined on the 23rd day after spraying of the crops. Therefore, the preparation with the active ingredient 2,4-d, 2-ethyl hexyl ester 300 g/l + iodosulfuron methyl sodium 15 g/kg, in the consumption rate of 0.7 l/ha for 21 days after spraying wheat had an efficiency of 65.8 — 83,0 which was the highest among the studied variants. After spraying the crops and studying the effectiveness of of herbicides, the intensity of phytotoxic effects of the preparations on winter wheat was determined. The herbicide variant with the highest phytotoxicity on plants was tribenuron-methyl, 102.5 g/kg + dicamba, 659 g/kg at a consumption rate of 20.0 g/ha. It was showed that on the 7th day after application, the intensity of phytotoxicity was 12.02%, and on 21st day after application — 7.14%. The phytotoxic effect of the herbicide with the active substance aclonifen 520 g/kg at a consumption rate of 2.0 l/ha, on wheat plants, which was 9.16% on 7th day after application and 4.80% — on the 21st day after application. In the variants where the abovementioned preparations were applied, yellowing of the leaves, curling of the leaf edges (single), and minor necrosis on the tops of the leaves were observed. It has been proved that on the scale of phytotoxicity, all the studied herbicides had a barely noticeable degree of phytotoxicity — 10%, which corresponded to 1 point.

Effects of a Very-Low-Calorie Ketogenic Diet on the Fecal and Urinary Volatilome in an Obese Patient Cohort: A Preliminary Investigation.

Several recent studies deepened the strong connection between gut microbiota and obesity. The effectiveness of the very-low-calorie ketogenic diet (VLCKD) has been measured in terms of positive impact on the host homeostasis, but little is known of the modification exerted on the intestinal metabolome. To inspect this complex relationship, we analyzed both fecal and urinary metabolome in terms of volatile organic compounds (VOCs) by the GC-MS method in 25 obese patients that were under VLCKD for eight weeks. Partial least square discriminant analysis evidenced specific urinary and fecal metabolites whose profile can be considered a signature of a partial restore toward the host eubiosis. Specifically, among various keystone VOCs, the decreased concentration of four statistically significant fecal esters (i.e., propanoic acid pentyl ester, butanoic acid hexyl ester, butanoic acid pentyl ester, and pentanoic acid butyl ester) supports the positive effect of VLCKD treatment. Our pilot study results suggest a potential positive effect of VLCKD intervention affecting fecal and urinary volatilome profiles from obese patients. Meta-omics techniques including the study of genes and transcripts will help in developing new interventions useful in preventing or treating obesity and its associated health problems.

Intestinal acetic acid regulates the synthesis of sex pheromones in captive giant pandas.

As a typical solitary animal, adult giant pandas rely on chemical signals (sex pheromones) to transmit reproductive information during oestrous. Although researchers have confirmed that the gut microbiota is related to the emission and reception of sex pheromones, there is no clear correlation between the gut microbes and the synthesis of sex pheromone of giant pandas, that is, which gut microbes and microbial metabolites are participate in the synthesis of giant panda's sex pheromone. As a mirror of gut microbiota, fecal microbiota can reflect the composition of gut microbiota and its interaction with host to some extent. The purpose of this study is to explore how the gut microbes affect the synthesis of sex pheromones in captive giant pandas by combining analysis of the fecal microbiome and metabolomics. The results of correlation and microbial function analysis show that intestinal microorganisms such as Veillonellaceae and Lactobacillilaceae are associated with the synthesis of short chain fatty acid (acetic acid) and volatile ester metabolites, such as 1-butanol, 3-methyl, acetate, acetic acid, hexyl ester and 3-hexen-1-ol, acetate, (Z). In summary, based on this study, we believe that volatile metabolites such as fecal acetate participate in the process of mate preference of captive giant pandas and affect their expression of natural mating behavior. The possible mechanism is that the gut microbes can promote the synthesis of key chemical signaling substances in perianal glands through mediated intermediate fecal metabolites, thus affecting the normal information exchange between giant pandas individuals. The results of this study have greatly enriched our understanding of gut microbes regulating the synthesis of sex pheromones in giant pandas.

Dynamics of Physicochemical Properties, Flavor, and Microbial Communities of Salt-Free Bamboo Shoots during Natural Fermentation: Correlation between Microorganisms and Metabolites

Sour bamboo shoot is a Chinese fermented vegetable with unique flavors and is favored by local consumers. In this study, at different fermentation times, the texture of bamboo shoots and the changing rules of pH, titratable acid (TA), reduced sugar, and nitrite in bamboo shoot fermentation broth were explored. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to investigate the dominant aroma compounds. 16S rRNA high-throughput sequencing technology (HTS) was employed to investigate the core microbial communities. The results show that the chewiness, fracturability, hardness, and pH decreased, while TA increased during the 60-day fermentation. The contents of reducing sugar and nitrite peaked on the 14th day of fermentation and then decreased. A total of 80 volatile compounds were detected during sour bamboo shoot fermentation, with 2,4-Di-tert-butylphenol having the highest concentration. Among them, 12 volatile compounds (VIP ≥ 1) were identified as characteristic aroma substances of sour bamboo shoots. The dominant bacterial phyla in sour bamboo shoots were Firmicutes and Proteobacteria, while Bacillus and Acinetobacter were the dominant genus. Correlation analysis showed that Firmicutes exhibited a positive correlation with 3,6-Nonadien-1-ol, (E,Z)-, Oxalic acid, isobutyl hexyl ester, and (-)-O-Acetylmalic anhydride, whereas Bacillus exhibited a negative correlation with Silanediol, dimethyl-, and Oxime-, methoxy-phenyl-. A detailed picture of the microbial community of fermented bamboo shoots has been provided by this study, and it may provide insight into the Chinese traditional fermented vegetable microbial structure.

A step ahead to enhancing routine breast cancer resection: Spheroid and hen's egg chorioallantoic membrane models to assess the photodynamic diagnosis efficiency of ALA and PSI-ALA-hex.

Aminolevulinic acid (ALA) and its derivatives have been used in the diagnosis of several diseases through topical, intravesical, and oral administration. However, their intravenous use for the theranostics of cancers has not raised interest despite its potential advantages. In this study, we compared the efficacy of ALA, its hexyl ester ALA-Hex, and our new derivative PSI-ALA-Hex to induce a fluorescent protoporphyrin IX (PpIX) overproduction in breast cancers. First, we tested the drugs on four subtypes of breast cancer spheroids in vitro. Our results demonstrated the capacity of ALA-Hex and PSI-ALA-Hex to produce PpIX in all breast spheroids, although ALA struggled in half of the models. We applied the chick embryo in vivo model to investigate the intravenous administration route of ALA and PSI-ALA-Hex, ALA-Hex being toxic. We engrafted breast cancer nodules having various hormonal profiles onto the chorioallantoic membrane of the eggs. They were all detected by fluorescence imaging with mild efficacy using PSI-ALA-Hex, which displayed a maximum selectivity of 2.2 to 2.9, whereas ALA showed a higher selectivity from 3.2 to 5.1 at 300μmol/kg. PSI-ALA-Hex was less appropriate for the diagnosis of breast cancer by intravenous administration. We show for the first time, to the best of our knowledge, the photodetection and imaging of a wide range of breast tumors in vivo upon intravenous treatment with ALA.

Synthesis, characterisation, and solution behaviour of Ag(I) bis(phenanthroline-oxazine) complexes and the evaluation of their biological activity against the pathogenic yeast Candida albicans

Three Ag(I) bis(phenanthroline-oxazine) complexes with varying lipophilicity were synthesised and characterised. The solution stoichiometry of 1:2 Ag(I):ligand was determined for each complex by the continuous variation Job’s plot method using NMR spectroscopy. NMR studies were also carried out to investigate the fluxional behaviour of the Ag(I) complexes in solution. The biological activity of the silver(I) complexes and the corresponding ligands towards a clinical strain of Candida albicans MEN was studied using broth microdilution assays. Testing showed the choice of media and the duration of incubation were key determinants of the inhibitory behaviour towards Candida albicans, however, the difference between freshly prepared and pre-prepared solutions was insignificant in minimal media. The activity of the metal-free ligands correlated with the length of the alkyl chain. In minimal media, the methyl ester phenanthroline-oxazine ligand was effective only at 60 μM, limiting growth to 67% of the control, while a 60 μM dose of the propyl ester analogue limited fungal growth at < 20% of the control. MIC50 and MIC80 values for the propyl and hexyl ester analogues were calculated to be 45 and 59 µM (propyl), and 18 and 45 µM (hexyl). Moreover, in a study of activity as a function of time it was observed that the hexyl ester ligand maintained its activity for longer than the methyl and propyl analogues; after 48 h a 60 μM dose held fungal growth at 24% of that of the control. Complexation to Ag(I) was much more effective in enhancing biological activity of the ligands than was increasing the ester chain length. Significantly no difference in activity between the three silver(I) complexes was observed under the experimental conditions. All three complexes were substantially more active than their parent ligands against Candida albicans and AgClO4 and the three silver(I) bis(phen-oxazine) complexes have MIC80 values of < 15 μM. The ability of the silver(I) complexes to hold fungal growth at about 20% of the control even after 48 h incubation at low dosages (15 μM) showcases their superiority over the simple silver(I) perchlorate salt, which ceased to be effective at dosages below 60 μM at the extended time point.

Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting

The effects of roasting times (0, 2, 4, 6, 8, 10, 12, and 14 min) on the dynamic changes of the water distribution and key aroma compounds in roasted chicken during the electric roasting process were studied. In total, 36 volatile compounds were further determined by GC–MS and 11 compounds, including 1-octen-3-ol, 1-heptanol, hexanal, decanal, (E)-2-octenal, acetic acid hexyl ester, nonanal, 2-pentylfuran, heptanal, (E, E)-2,4-decadienal and octanal, were confirmed as key aroma compounds. The relaxation time of T22 and T23 was increased first and then decreased, while the M22 and M23 in roasted chicken were decreased and increased with increasing roasting time, respectively. The fluidity of the water in the chicken during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. In addition, the L*, a*, b*, M23 and all amino acids were positively correlated with all the key aroma compounds, while T22, M22 and moisture content were negatively correlated with all the key aroma compounds.

Development and characterization of starch-based bioactive thermoplastic packaging films derived from banana peels

The present work deals with the development of cellulose-reinforced starch-based bioactive thermoplastic packaging films, from complete recycling of banana peel waste. The nanocellulose fibers, starch and bioactive compounds from banana peel were extracted and reconstituted to produce cellulose-reinforced starch-based bioactive thermoplastic packaging films. The banana peel starch was examined to have an abundance of amylopectin (88.55 ± 0.28% (w/w)) and high thermal stability (∼295 °C maximum degradation temperature), to serve as a matrix for the thermoplastic films. The ethanolic extract of the banana peel with major active compounds of β-sitosterol, and 1, 2 Benzenedicarboxylic acid mono (2-ethyl hexyl ester) was examined to be having high antioxidant (74.43 ± 0.26% DPPH inhibition) and antimicrobial properties, to serve as a potential bioactive ingredient for the development of bioactive thermoplastic films. The addition of banana peel-based nanocellulose fiber improved the mechanical (6-fold increase in tensile strength) and barrier properties (0.6-fold reduction in O2 permeability) of banana peel thermoplastic films (BPT). The developed bioactive BPT films were examined to have a UV blocking capacity of ∼98%. The produced Bioactive BPT films were found to be effective in the shelf life extension of bread by 10 days. The proposed methodology for the complete recycling of banana peel will take the state of research in agro-waste management one step closer to a green bio-circle economy.

Application of Rosmarinic Acid with Its Derivatives in the Treatment of Microbial Pathogens.

The emergence of the antimicrobial resistance phenomena on and the harmful consequences of the use of antibiotics motivate the necessity of innovative antimicrobial therapies, while natural substances are considered a promising alternative. Rosmarin is an original plant compound listed among the hydroxycinnamic acids. This substance has been widely used to fight microbial pathology and chronic infections from microorganisms like bacteria, fungi and viruses. Also, various derivatives of rosmarinic acid, such as the propyl ester of rosmarinic acid, rosmarinic acid methyl ester or the hexyl ester of rosmarinic acid, have been synthesized chemically, which have been isolated as natural antimicrobial agents. Rosmarinic acid and its derivatives were combined with antibiotics to obtain a synergistic effect. This review reports on the antimicrobial effects of rosmarinic acid and its associated derivatives, both in their free form and in combination with other microbial pathogens, and mechanisms of action.

Design, Synthesis and Aromaticity of an Alternating Cyclo[4]Thiophene[4]Furan.

A new class of conjugated macrocycle, the cyclo[4]thiophene[4]furan hexyl ester (C4TE4FE), is reported. This cycle consists of alternating α-linked thiophene-3-ester and furan-3-ester repeat units, and was prepared in a single step using Suzuki-Miyaura cross-coupling of a 2-(thiophen-2-yl)furan monomer. The ester side groups help promote a syn conformation of the heterocycles, which enables formation of the macrocycle. Cyclic voltammetry studies revealed that C4TE4FE could undergo multiple oxidations, so treatment with SbCl5 resulted in formation of the [C4TE4FE]2+ dication. Computational work, paired with 1 H NMR spectroscopy of the dication, revealed that the cycle becomes globally aromatic upon 2e- oxidation, as the annulene pathway along the outer ring becomes Hückel aromatic. The change in ring current for the cycle upon oxidation was clear from 1 H NMR spectroscopy, as the protons of the thiophene and furan rings shifted downfield by nearly 6 ppm. This work highlights the potential of sequence control in furan-based macrocycles to tune electronic properties.