Organic Acid Content Research Articles

Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice.

Patulin (PAT) is a mycotoxin produced by Penicillium species, which often contaminates fruit and fruit-derived products, posing a threat to human health and food safety. This work aims to investigate the detoxification of PAT by Kluyveromyces marxianus YG-4 (K. marxianus YG-4) and its application in apple juice. The results revealed that the detoxification effect of K. marxianus YG-4 on PAT includes adsorption and degradation. The adsorption binding sites were polysaccharides, proteins, and some lipids on the cell wall of K. marxianus YG-4, and the adsorption groups were hydroxyl groups, amino acid side chains, carboxyl groups, and ester groups, which were combined through strong forces (ion interactions, electrostatic interactions, and hydrogen bonding) and not easily eluted. The degradation active substance was an intracellular enzyme, and the degradation product was desoxypatulinic acid (DPA) without cytotoxicity. K. marxianus YG-4 can also effectively adsorb and degrade PAT in apple juice. The contents of organic acids and polyphenols significantly increased after detoxification, significantly improving the quality of apple juice. The detoxification ability of K. marxianus YG-4 toward PAT would be a novel approach for the elimination of PAT contamination.

Environmental Conditions for Danish Storage Buildings: A Summary of 20 Years of Air Quality Surveys

ABSTRACT Air quality in 36 Danish storage buildings was investigated, ranging from naturally ventilated historical buildings to modern purpose-built storage facilities, some with full HVAC climate control systems. Most were able to maintain a humidity level within 40–60% RH. The main deviations were for older heated buildings without humidity control, resulting in dry winter periods. Many modern stores were un-heated, which resulted in an annual average temperature about 12–13°C, and a high (>80) time-weighted preservation index (TWPI). The older buildings often struggled to maintain a moderate temperature, but experienced summer levels of 20–30°C. This lowered the TWPI considerably, typically to index 40–80. Concentration of organic acids in air was below 50 ppb for 22 sites, and only high (>100 ppb) for a few sites due to off-gassing from heritage materials. The outdoor pollutants ozone and nitrogen dioxide were mainly found in low concentrations indoors (<5 ppb) except for a few locations with forced but unfiltered air intake. Low-energy storage had the lowest energy consumption of <3 kWh/m3 annually, while repositories with traditional climate control systems were in the range of 10–30 kWh/m3. Information on energy consumption in storage buildings is sparse, and the authors call for more research. The most optimal solutions were offered by the modern low-energy buildings, where the best conservation conditions as defined by TWPI (high), pollution levels (low), and energy consumption (low) were observed, and where sustainable operation such as sharing space between several institutions was often practiced.

Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration

Even if the acids composition and their role in coffee still need to be clarified, acidity is one of the main sought-after features in coffee and it is becoming one of the main quality markers. Hence, the aim of this paper was to evaluate the main parameters influencing coffee acidity with a focus on carboxylic acids. To the best of our knowledge, this is the first study regarding filter coffee prepared from specialty and mainstream coffee, differently roasted and through eight diverse extraction methods. Coffee cup chemical composition in terms of organic and chlorogenic acids, caffein and physicochemical parameters were correlated with perceived sourness and mouthfeel to better understand the influence of extracted compounds on the final beverage acidity. Statistical tools revealed that a major impact of chlorogenic acids emerged in pH and titratable acidity, while the sensorial sourness appeared more correlated with organic acids concentration. Thus, these findings suggests that organic acids could be potential predictors of beverage perceived acidity.

Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content.

Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and organic acid content of three lab scale chocolate brands produced from different cocoa genotypes. The sensorial evaluation was examined by a team of 12 panelists and evaluation of aroma volatiles was done by means of HS-SPME-GC-MS. On the other hand, organic acids were assessed using a high-performance ion chromatography coupled with an electrochemical detector (HPIC-ED). Results showed a variability in sensorial profile: SCA12×ICS40 chocolate (vanilla/sweet, spicy, and floral), ICS40 × SCA12 chocolate (fruity, bitter, and dry) and SNK16 × T60/887 chocolate (chocolate, honey-like, woody, sweet). Moreover, some aroma volatiles like (2-methyl, 3-methyl, iso) butanal (ICS), terpenes (SCA), and ketones (acetophenone and 2-nonanone) (SNK) allowed to discriminate dark chocolate sample according to their raw cocoa genetic group. Besides, the organic acid content differed from one chocolate brand to another, and it was obtained a high content of oxalic acid and a low lactic acid content which are good indicators of chocolate quality. Results of the current study highly recommend knowing the variety of cocoa beans with high content of some volatiles and high oxalic and low acetic acid and lactic contents to produce high aromatic (special flavor) chocolates.

Standardization on Fermentation of Chia (Salvia hispanica L.)

Aims: To investigate the fermentation parameters physico-chemical characteristics and to conduct sensory evaluation to assess the acceptability of the fermented chia seeds. Study Design: Experimental study involving the fermentation of chia seeds with varying combinations of water, curd, and honey. Assessment of fermentation parameters and physico-chemical characteristics. Microbiological analysis, LAB isolation, and measurement of TSS, acidity, and pH. Sensory evaluation to determine the acceptability of the fermented chia seeds. Place and Duration of Study: The study undertaken during 2020-23 in the Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka. Methodology: Chia seeds subjected to different fermentation treatments involving combinations of water, curd, and honey. Microbiological analysis conducted to assess microbial populations. Isolation of lactic acid bacteria (LAB) to study their presence. Measurement of total soluble solids (TSS), acidity, and pH to evaluate physico-chemical changes during fermentation. Sensory evaluation performed to determine consumer acceptability. Results: Fermentation treatments showed significant differences in soluble solids ranged (1.63 to 8.10), pH (1.87 to 3.87), and acidity, showcasing organic acid content, notably lactic acid (0.04 to 0.23), oxalic acids (0.04 to 0.23), citric acid (0.09 to 0.50), maleic acid (0.06 to 0.35) and succinic acid (0.05 to 0.30. Fermented white chia with distilled water + curd+ honey (FWC3) and Fermented black chia with distilled water + curd+ honey (FBC3) had the statistically higher mean sensory scores.

Сравнительный биохимический состав плодов земляники садовой сорта Азия при естественном и искусственном освещении

The purpose of the study is to establish the effect of artificial ultraviolet lighting on the content of biolo-gically active substances in strawberry fruits using the example of the Asia variety, which is widely used in production. The study was conducted in 2019–2021 in the Lipetsk Region. Transplantation of strawberries under conditions of a growing season was carried out by already rooted adult bushes with a clod of earth. The water-air regime of the soil under artificial lighting conditions was similar to open ground. Under artificial lighting, garden strawberry plants of the Asia variety bloomed 10 days later, had a smaller fruit weight, and had a lower content of organic acids and dry soluble substances than under the sun. Plants accumulated the same amount of water-soluble pectin substances regardless of the nature of the lighting. The content of yellow coloring substances from the vitamin P group – flavonols, as well as binders from the same group – catechins in strawberry fruits did not depend on the nature of the lighting. Strawberry plants under ultraviolet light accumulated the same amount of ascorbic acid as under sunlight. Compared to sunlight under artificial ultraviolet, strawberry fruits contained the least amount of pigments, including carotenoids and β-carotene. A significantly higher level of pectin substances, anthocyanins, tannins and coloring substances, including tannin, in strawberries under sunlight was established in comparison with artificial ultraviolet. Regardless of the nature of lighting, strawberry plants had the same water content and pH of the fruits and accumulated the same amount of ascorbic acid, flavonols, catechins and water-soluble pectin substances.

1H-NMR Spectroscopy Coupled with Chemometrics to Classify Wines According to Different Grape Varieties and Different Terroirs

In this study, 1H-NMR spectroscopy coupled with chemometrics was applied to study the wine metabolome and to classify wines according to different grape varieties and different terroirs. By obtaining the metabolomic fingerprinting and profiling of the wines, it was possible to assess the metabolic biomarkers leading the classification (i.e., phenolic compounds, aroma compounds, amino acids, and organic acids). Moreover, information about the influence of the soil in shaping wine metabolome was obtained. For instance, the relationship between the soil texture and the content of amino acids and organic acids in wines was highlighted. The analysis conducted in this study allowed extraction of relevant spectral information not only from the most populated and concentrated spectral areas (e.g., aliphatic and carbinolic areas), but also from crowded spectral areas held by lowly concentrated compounds (i.e., polyphenols). This may be due to a successful combination between the parameters used for data reduction, preprocessing and elaboration. The metabolomic fingerprinting also allowed exploration of the H-bonds network inside the wines, which affects both gustatory and olfactory perceptions, by modulating the way how solutes interact with the human sensory receptors. These findings may have important implications in the context of food traceability and quality control, providing information about the chemical composition and biomolecular markers from a holistic point of view.

Qualitative Characteristics and Functional Properties of Cherry Tomato under Soilless Culture Depending on Rootstock Variety, Harvesting Time and Bunch Portion.

Tomato grafting is an effective practice in increasing the profitability of fresh-market tomato cultivation, especially in greenhouses, and is also considered a strategy for enhancing fruit quality. In this study, selected quanti-qualitative traits, and the of bioactive health-promoting compound and organic acid contents of cherry tomato fruits from three different scion/rootstock combinations (Sunstream/Top Bental, Sunstream/Kaiser and Sunstream/Suzuka) grown under a greenhouse hydroponic system were evaluated in three different harvests (beginning, middle and end of the whole harvesting period) and on three different bunch portions (proximal, central and distal). Although the tomato productive performance was influenced by the rootstock, with Suzuka and Kaiser grafted plants showing the highest total marketable yield (9.8 kg plant-1, i.e., 20% more than Top Bental), the yield-related traits (bunch number, weight and length per plant, and fruit number per bunch) and the qualitative characteristics of the fruits (color, equatorial and polar diameters, dry matter and solid soluble contents, pH and titratable acidity) showed less variability, by displaying, along with the bioactive compound contents (total polyphenols, lycopene, β-carotene), DPPH free radical scavenging activity and organic acids contents (lactic and acetic), a significant effect of the harvesting time and bunch portion. Fruits from the beginning of the harvesting period showed better qualitative and functional properties, with the lycopene and β-carotene contents equal to 178.6 and 3 mg 100 g-1 fw, and fruits from proximal and central bunch portions had lycopene and β-carotene contents equal to 203.1 and 2.9 mg 100 g-1 fw.

Combined effects of border irrigation and super-absorbent polymers on enzyme activity and microbial diversity of poplar rhizosphere soil.

Fast-growing poplar plantations are considered a great benefit to timber production, but water availability is a key factor limiting their growth and development, especially in arid and semi-arid ecosystems. Super-absorbent polymers facilitate more water retention in soil after rain or irrigation, and they are able to release water gradually during plant growth. This study aimed to examine the effects of reduced irrigation (60% and 30% of conventional border irrigation) co-applied with super-absorbent polymers (0, 40 kg/ha) on root exudates, enzyme activities, microbial functional diversity in rhizosphere soil, and volume increments in poplar (Populus euramericana cv. 'Neva'). The results showed that 60% border irrigation co-applied with super-absorbent polymers significantly increased the content of organic acids, amino acids and total sugars in the root exudates, and the activities of invertase, urease, dehydrogenase, and catalase in the rhizosphere soil in comparison to conventional border irrigation without super-absorbent polymers. Meanwhile, this treatment also enhanced the average well-color development, Shannon index, and McIntosh index, but decreased the Simpson index. Additionally, the average volume growth rate and relative water content of leaves reached their maximum using 60% irrigation with super-absorbent polymers, which was significantly higher than other treatments. However, using 30% irrigation with super-absorbent polymers, had a smaller effect on rhizosphere soil and volume growth than 60% irrigation with super-absorbent polymers. Therefore, using an appropriate water-saving irrigation measure (60% conventional border irrigation with super-absorbent polymers) can help to improve enzyme activities and microbial diversity in the rhizosphere soil while promoting the growth of poplar trees.

Physical and Chemical Characteristics of Droppings as Sensitive Markers of Chicken Health Status.

The aim of this study was to analyze the physical and chemical characteristics of chicken droppings (n = 73), which were collected during different age periods and classified by visual inspection into normal (N) and abnormal (A). Significant differences were found in the texture, pH, dry matter (DM), fatty acids (FAs), short-chain fatty acids (SCFAs), and volatile compounds (VCs) between the tested dropping groups (p ≤ 0.05). The age period of the chicken had a significant influence on the color coordinates, texture, pH, DM, and SCFA contents in N and A as well as on all FAs content in N (p ≤ 0.05). Droppings from the N group had a harder texture, lower values of a* and b* color coordinates, higher DM content, higher level of linoleic FA, and lower level of α-linolenic FA than the droppings from the A group in each age period (p ≤ 0.05). The predominant SCFA was acetic acid, the content of which was significantly lower in the N group compared to that of the A group. The alcohol and organic acid contents were the highest in most of the A group at different age periods, while ketones dominated in the N and A groups. In conclusion, the majority of the tested dropping characteristics were influenced by the age period. While certain characteristics demonstrate differences between N and A, a likely broader range of droppings is required to provide more distinct trends regarding the distribution of characteristics across different droppings.

Shading Treatment Reduces Grape Sugar Content by Suppressing Photosynthesis-Antenna Protein Pathway Gene Expression in Grape Berries.

To explore the impact of shade treatment on grape berries, 'Marselan' grape berries were bagged under different light transmission rates (100% (CK), 75% (A), 50% (B), 25% (C), 0% (D)). It was observed that this treatment delayed the ripening of the grape berries. The individual weight of the grape berries, as well as the content of fructose, glucose, soluble sugars, and organic acids in the berries, was measured at 90, 100, and 125 days after flowering (DAF90, DAF100, DAF125). The results revealed that shading treatment reduced the sugar content in grape berries; the levels of fructose and glucose were higher in the CK treatment compared to the other treatments, and they increased with the duration of the shading treatment. Conversely, the sucrose content exhibited the opposite trend. Additionally, as the weight of the grape berries increased, the content of soluble solids and soluble sugars in the berries also increased, while the titratable acidity decreased. Furthermore, 16 differentially expressed genes (DEGs) were identified in the photosynthesis-antenna protein pathway from the transcriptome sequencing data. Correlation analysis revealed that the expression levels of genes VIT_08s0007g02190 (Lhcb4) and VIT_15s0024g00040 (Lhca3) were positively correlated with sugar content in the berries at DAF100, but negatively correlated at DAF125. qRT-PCR results confirmed the correlation analysis. This indicates that shading grape clusters inhibits the expression of genes in the photosynthesis-antenna protein pathway in the grape berries, leading to a decrease in sugar content. This finding contributes to a deeper understanding of the impact mechanisms of grape cluster shading on berry quality, providing important scientific grounds for improving grape berry quality.

Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography-tandem mass spectrometry and chemometrics methods.

The contents of organic acids (OAs) in tea beverage and their relationship with taste intensity have not been fully understood. In this work, a rapid (10min for a single run) and sensitive (limits of quantification: 0.0044-0.4486µg/mL) method was developed and validated for the simultaneous determination of 17 OAs in four types of tea, based on liquid chromatography-tandem mass spectrometry with multiple reaction monitoring mode. The contents of 17 OAs in 96 tea samples were measured at levels between 0.01 and 11.80g/kg (dried weight). Quinic acid, citric acid, and malic acid were determined as the major OAs in green, black, and raw pu-erh teas, while oxalic acid and tartaric acid exhibited the highest contents in ripe pu-erh tea. Taking the OAs composition as input features, a partial least squares regression model was proposed to predict the sourness intensity of tea beverages. The model achieved a root-mean-square error of 0.58 and a coefficient of determination of 0.84 for the testing set. The proposed model provides a theoretical way to evaluate the sensory quality of tea infusion based on its chemical composition.

Prevotella enterotype associates with diets supporting acidic faecal pH and production of propionic acid by microbiota

Metabolism of dietary fibres by colon microbiota plays an important role for human health. Personal data from a nutrition study (57 subjects) were analysed to elucidate quantitative associations between the diet, faecal microbiome, organic acid concentrations and pH. Ratios of the predominant acids acetate, butyrate and propionate ranged from 1:0.67:0.27 to 1:0.17:0.36. Pectin-rich diets resulted in higher faecal acetate concentrations. Negative correlation between faecal pH and BSS was observed. Higher faecal pH and lower acid concentrations were related to the higher abundance of amino acid degrading Clostridium, Odoribacter and Eubacterium coprostanoligenes, which are weak carbohydrate fermenting taxa. Propionic acid correlated especially to high abundance of Prevotella and low abundance of proteobacteria. The acetate to propionate ratio of the Prevotella enterotype was about half of that of the Bacteroides enterotype. Based on the results we suggest the measurement of faecal pH and organic acid composition for research and diagnostic purposes.

Modulation effect of sulfated polysaccharide from Sargassum fusiforme on gut microbiota and their metabolites in vitro fermentation.

The present study demonstrated the digestion behavior and fermentation characteristics of a sulfated polysaccharide from Sargassum fusiforme (SFSP) in the simulated digestion tract environment. The results showed that the molecular weight of two components in SFSP could not be changed by simulated digestion, and no free monosaccharide was produced. This indicates that most of SFSP can reach the colon as prototypes. During the fermentation with human intestinal flora in vitro, the higher-molecular-weight component of SFSP was utilized, the total sugar content decreased by 16%, the reducing sugar content increased, and the galactose content in monosaccharide composition decreased relatively. This indicates that SFSP can be selectively utilized by human intestinal flora. At the same time, SFSP also changed the structure of intestinal flora. Compared with the blank group, SFSP significantly increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes. At the genus level, the abundances of Bacteroides and Megamonas increased, while the abundances of Shigella, Klebsiella, and Collinsella decreased. Moreover, the concentrations of total short-chain fatty acids (SCFAs), acetic, propionic and n-butyric acids significantly increased compared to the blank group. SFSP could down-regulate the contents of trimethylamine, piperidone and secondary bile acid in fermentation broth. The contents of nicotinic acid, pantothenic acid and other organic acids were increased. Therefore, SFSP shows significant potential to regulate gut microbiota and promote human health.

Design of advanced buccal films with kiwiberry extract to prevent oral mucositis: From in vitro buccal models to ex vivo studies

Oral mucositis (OM) is a common side effect of cancer treatments characterized by disruption of the oral mucosa integrity, inflammation, and pain. The treatment strategies to prevent and treat OM are still unsatisfactory, leading to the search of new active compounds, particularly from natural sources, such as Actinidia arguta fruits. A. arguta is a perennial vine and its fruit, commonly known as kiwiberry, has been associated with different therapeutic properties and pro-healthy benefits, particularly antioxidant, anti-inflammatory and anticancer effects. These bioactive properties are due to the fruit outstanding content in phenolic compounds, vitamins, and organic acids, which attracted the researcher's attention for potential application in pharmaceutical industry. The aim of this study is to develop buccal films with A. arguta fruit extract as active ingredient to prevent OM symptoms. The films were prepared by solvent casting after placing 50 g of a buccal film mixture prepared with 1% of HPMC K100 LV EP, 2.5% glycerin, and 100 mL of A. arguta extract as solvent. Different films parameters were assessed, namely physical features (weight: 194.8 mg; thickness: 0.37 mm; disintegration time: 15.05 min; moisture content: 10.53%; swelling capacity: 55.95%), mechanical properties (resistance to extension: 10.11 N; percent of elongation: 36.10%; Young's modulus: 0.0034 MPa) and antioxidant/antiradical activities (TPC = 6.46 mg GAE/g film; FRAP = 49.45 μmol FSE/g film; ABTS = 3.74 mg AAE/g film; DPPH = 4.90 mg TE/g film). In vitro cell assays attested the absence of negative effects on HSC-3 and TR146 oral cell lines. Most important, the compounds release profile were assessed through in vitro and ex vivo models coupled to LC/DAD-ESI-MS quantification and the results revealed high permeation of rutin, quercetin-3-O-glucoside and catechin. Overall, these results highlight the significant potential of buccal films with A. arguta fruit extract to prevent OM condition.

Effects of prebiotics on the fermentation of traditional suancai of Northeast China

Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH value and increase the content of total titratable acidity (TTA) in suancai, while the contents of most organic acids were also increased. The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process. All prebiotics were shown to contribute to the growth of Lactobacillus. The suancai sample with fructooligosaccharides (FOS) had the highest relative abundance of Lactobacillus. Besides, INU and XOS could increase the abundance of Weissella. To evaluate the quality of suancai fermented with prebiotics, profiles of volatile flavor compounds (VOCs) and free amino acids (FAA) were analyzed. The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota. In addition, the addition of prebiotics also changed the taste profiles of the suancai samples. This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation, and the findings provide a foundation to develop new ways for improving the quality of suancai.

Autophagy-regulated ethylene synthesis mediates fruit ripening by affecting the accumulation of lycopene, sugars and organic acids in tomato

Autophagy is a universal cellular process in eukaryotes that plays a critical role in plant growth and stress response. However, the role of autophagy in fruit ripening is largely unknown. Here, we demonstrated that most autophagy-related genes (ATGs) were up-regulated during tomato (Solanum lycopersicum L.) fruit ripening. By using mutants of different autophagy pathway genes (ATG6, ATG10, ATG18a), we revealed that the deficiency of autophagy delayed the ripening of fruit. Compared with wild-type (WT), the production of ethylene was significantly reduced and the accumulation of lycopene was delayed in atg mutants during fruit ripening. We also observed the contents of glucose and fructose were both significantly decreased in atg mutants compared with WT, while the content of organic acids showed the opposite trend. Additionally, the negative regulator of ethylene production, APETALA2a (AP2a), interacted with ATG8 through a specific ATG8-interacting motif (AIM) and could be degraded through the autophagy pathway. These results demonstrate that autophagy plays a critical role in fruit ripening by regulating ethylene production and the accumulation of pigments, sugars and organic acids in tomato.

Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis

The black rice bran component (BRBC) is the main difference between black rice and glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous. To address this, the flavor profiles and compounds of four rice wines — brewed from glutinous rice (B), glutinous rice with BRBC (added), polished black rice (without BRBC), and whole black rice (HH) — were analyzed using e-nose, GC-MS and GC-IMS. The e-nose revealed significant aroma profile differences between B and HH, with 47 and 49 volatile compounds detected by GC-MS and GC-IMS, respectively. Orthogonal partial least-squares discrimination and fold change analysis highlighted the significant impact of BRBC on the aroma differences between HH and B. Chemometrics and odor activity values identified isoamyl acetate, ethyl caprylate, (E)-2-octenal, phenylethyl acetate, ethyl caproate, 2,4-heptadienal, and 1-octen-3-ol as key contributors to the fresh and fruity aroma in B, while ethyl butanoate, ethyl isoiautyrate, benzene acetaldehyde, (E)-2-octen-1-ol, guaiacol, and heptanal were predominant in HH, contributing to its rich and complex aroma. The e-tongue indicated significant taste distinctions between HH and B, potentially due to the influence of the black rice bran component on the regulation of organic acid and free amino acid content. This study provides new insights into the regulation of rice wine flavor through raw materials.

Aqueous extract of Sea buckthorn berries: A greener and ecofriendly medium for synthesis of pyrazolopyranopyrimidines

Sustainable development and environmental consciousness have become increasingly important, leading to a revolution of industrial processes and organic synthesis methods. The use of organic solvents and their associated emissions has emerged as a significant environmental issue. Consequently, there is a growing emphasis on finding substitutes for volatile solvents and halogenated organic solvents in various synthetic processes. This study focuses on a greener and more eco-friendly approach to synthesizing pyrazolopyrimidine derivatives using sea buckthorn aqueous extract as a sustainable medium. Sea buckthorn berries, rich in phenolic compounds, fatty acids, and vitamins A, C, E, along with high organic acid content, are conducive to multicomponent reactions. Pyrazolyl derivatives are of particular interest due to their role as essential components in various biologically active compounds. Overall, this methodology offers a green and environmentally sustainable alternative to current protocols, with positive implications for both sustainability and economic factors. Additionally, Sea buckthorn berry extract proves to be a recyclable medium, with minimal decrease in product yields upon recycling.

Sulfur dioxide generating pads containing different concentrations of sodium metabisulfite maintains postharvest quality of ‘Hicaznar’ pomegranate

This study investigated the effects of different sulfur dioxide (SO2) generating pads containing different concentrations of sodium metabisulfite (Na2S2O5) on the storage of ‘Hicaznar’ pomegranate fruit. For this purpose, the pomegranates were harvested at optimal harvest maturity (total soluble solids (TSS): 17.70 %, titratable acidity (TA): 1.57 % citric acid). The first, second and third groups were treated with SO2 generating pads containing different concentrations of Na2S2O5 (1.5, 3.0 and 4.5 g). The fourth group was control which received no treatment. The SO2 generating pads were placed on top of the fruit with butter paper containing holes were kept between the fruit and pads. All the treatments were packaged under modified atmosphere packages (MAP) and stored at 6 °C and 90–95 % relative humidity (RH). The fruit samples for quality analysis were taken at 45, 90, 120, 150 and 180 days (d) of cold storage (CS). Post removal, the samples from each treatment were kept at 20 °C for additional 3 d to determine shelf life (SL) performance of fruit. Extending storage duration showed increase in weight loss, h° values, total flavonoid content, carbon dioxide (CO2) levels and decay index while decrease in L*, C* values, appearance and taste scores, TSS content, TA, total phenolic content, total antioxidant activity, total anthocyanin, ascorbic acid, organic acids (citric, malic, succinic and oxalic acids) contents, phenolic compounds (gallic, protocatechuic and chlorogenic acid), oxygen (O2) levels and SO2 production in MAP. SO2 generating pads reduced weight loss and decay index. The highest taste value was recorded in 3.0 g SO2 generating pads. The highest h° value was in 1.5 g SO2 generating pads while the greatest total anthocyanin content in CS was in 3.0 and 4.5 g with maximum total anthocyanin content in SL was recorded in 1.5 and 4.5 g SO2 generating pads. SO2 generating pads exhibited maximum total phenolic content, total antioxidant activity and gallic acid content as compared to control. There were no SO2 residues in pomegranate arils throughout the storage. It can be concluded that SO2 generating pads can be a potential tool to preserve the postharvest quality of ‘Hicaznar’ pomegranate for 180 d of CS.