Month: November 2022

Methylene blue loaded solid lipid nanoparticles: Preparation, optimization, and in-vivo burn healing assessment was written by Farmoudeh, Ali;enayatifard, Reza;Saeedi, Majid;Talavaki, Fatemeh;Ghasemi, Maryam;Akbari, Jafar;Nokhodchi, Ali. And the article was included in Journal of Drug Delivery Science and Technology in 2022.Product Details of 31566-31-1 The following contents are mentioned in the article:

Previous studies have shown that topical antioxidants are effective in controlling skin inflammation and accelerating tissue repair. Methylene blue with significant antioxidant effects was incorporated in solid lipid nanoparticles (MB-SLNs) and their impact on accelerating burn wound healing in a Wistar rat animal model was investigated. To this end, nanoparticles were prepared by ultra-sonication technique. The Box-Benken design (BBD) optimized the formulation variables, including lipid concentration, emulsifier/lipid, and sonication time. An in-vitro drug release test was performed using the dialysis tube technique, and the release kinetics was determined Partial-thickness burn wounds were induced in the skin of Wistar rats. Wound size reduction and histopathol. changes were assessed over 21 days. The optimum colloidal particles were spherical with an average size of 183.5 nm and entrapment efficiency of 75.24%. The difference between exptl. data and BBD prediction was less than 1%. The MB-SLNs release data followed the Korsmeyer-Peppas and Weibull models. Histol. results revealed that skin tissue recovery occurred significantly faster in the MB-SLNs treated group than simple methylene blue gel and neg. control. In conclusion, in-vivo studies proved that methylene blue nanoparticles with a high entrapment efficiency significantly accelerated the burn healing process. This study involved multiple reactions and reactants, such as Glyceryl monostearate (cas: 31566-31-1Product Details of 31566-31-1).

Glyceryl monostearate (cas: 31566-31-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Product Details of 31566-31-1

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Novel hollow hierarchical Pb-Mg thin nanosheet catalyst with high performance for solvent-free synthesis of methyl phenyl carbonate was written by Wang, Songlin;Jiang, Nan;Liu, Yanyan;Hao, Yan;Zhang, Qiying;Niu, Hongying;Wang, Jianji. And the article was included in Colloids and Surfaces, A: Physicochemical and Engineering Aspects in 2022.COA of Formula: C13H10O3 The following contents are mentioned in the article:

Me Ph carbonate (MPC) is a versatile carbonate, particularly as an important component in the lithium-ion battery industry. Recently the green synthesis of carbonates from non-toxic feedstocks and efficient catalysts have attracted a considerable amount of interest but the development of a highly active catalyst for this synthesis is a great challenge. Herein, novel Pb-Mg thin nanosheet catalysts with high specific areas and large pore volumes were developed by one-pot hydrothermal approach for the synthesis of MPC without using any solvent. The nanosheets were thoroughly characterized by SEM-EDS, TEM, XPS, NH₃-TPD, XRD, BET, and H₂-TPR techniques. It is shown that a di-Ph carbonate (DPC) conversion of 56.6% and an MPC selectivity of 98.8% are achieved by a Pb-Mg nanosheet catalyst with 15 wt% Pb. The activity and selectivity values are significantly higher than the previous best value reported by using transition metal-based catalysts. After the reaction, the nanosheets can be separated by simple centrifugation and can be reused many times without a significant loss of catalytic activity, showing excellent stability and recyclability. A possible mechanism was investigated based on these results. This work provides new insight into accomplishing the efficient and green synthesis of MPC and offers a strategy for synthesizing other asym. carbonates. This study involved multiple reactions and reactants, such as Diphenyl carbonate (cas: 102-09-0COA of Formula: C13H10O3).

Diphenyl carbonate (cas: 102-09-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is 纬-valerolactone.COA of Formula: C13H10O3

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China was written by Wen, Rongxin;Sun, Fangda;Li, Xiang-ao;Chen, Qian;Kong, Baohua. And the article was included in Food Microbiology in 2021.Related Products of 106-73-0 The following contents are mentioned in the article:

The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and MDJ, resp. Candida zeylanoides was the predominant species in the sausage from DQ and SH. Addnl., 88 volatile compounds were identified in all sausages, of which 31 volatile compounds were the most important flavor contributors (odor activity value > 1). Potential correlation anal. revealed that 8 fungi (D. hansenii, C. zeylanoides, T. asahii, A. pseudoglaucus, Aspergillus sydowii, Penicillium expansum, A. alternata, and Alternaria tenuissima) showed significant pos. correlations with 鈮? key volatile compounds Among these fungi, D. hansenii was regarded as a core functional fungus responsible for the formation of the volatile compounds, given its strong connection with the highest number of key volatile compounds These results provide detailed insight into the fungal communities of traditional dry sausages and a deeper understanding of the contribution of these fungi to sausage flavor. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Related Products of 106-73-0).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Related Products of 106-73-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China was written by Wen, Rongxin;Sun, Fangda;Li, Xiang-ao;Chen, Qian;Kong, Baohua. And the article was included in Food Microbiology in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and MDJ, resp. Candida zeylanoides was the predominant species in the sausage from DQ and SH. Addnl., 88 volatile compounds were identified in all sausages, of which 31 volatile compounds were the most important flavor contributors (odor activity value > 1). Potential correlation anal. revealed that 8 fungi (D. hansenii, C. zeylanoides, T. asahii, A. pseudoglaucus, Aspergillus sydowii, Penicillium expansum, A. alternata, and Alternaria tenuissima) showed significant pos. correlations with 鈮? key volatile compounds Among these fungi, D. hansenii was regarded as a core functional fungus responsible for the formation of the volatile compounds, given its strong connection with the highest number of key volatile compounds These results provide detailed insight into the fungal communities of traditional dry sausages and a deeper understanding of the contribution of these fungi to sausage flavor. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Formula: C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Formula: C11H22O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Phytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Aerial Part Extracts from the Infraspecific Taxa of Matthiola fruticulosa (Brassicaceae) Endemic to Sicily was written by Taviano, Maria Fernanda;Cavo, Emilia;Spadaro, Vivienne;Raimondo, Francesco Maria;Musolino, Vincenzo;Cacciola, Francesco;El Majdoub, Yassine Oulad;Mondello, Luigi;Condurso, Concetta;Cincotta, Fabrizio;Verzera, Antonella;Miceli, Natalizia. And the article was included in Molecules in 2021.Name: Methyl heptanoate The following contents are mentioned in the article:

In a project designed to investigate the specific and infraspecific taxa of Matthiola endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of Matthiola fruticulosa were studied, namely, subsp. fruticulosa and subsp. coronopifolia. HPLC-PDA/ESI-MS and SPME-GC/MS analyses of hydroalcoholic extracts obtained from the aerial parts of the two subspecies led to the detection of 51 phenolics and 61 volatile components, highlighting a quite different qual.-quant. profile. The antioxidant properties of the extracts were explored through in vitro methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power and Fe2+ chelating activity assays. The results of the antioxidant tests showed that the extracts possess a different antioxidant ability: particularly, the extract of M. fruticulosa subsp. fruticulosa exhibited higher radical scavenging activity than that of subsp. coronopifolia (IC50 = 1.25 卤 0.02 mg/mL and 2.86 卤 0.05 mg/mL), which in turn displayed better chelating properties (IC50 = 1.49 卤 0.01 mg/mL and 0.63 卤 0.01 mg/mL). Lastly, Artemia salina lethality bioassay was performed for toxicity assessment. The results of the bioassay showed lack of toxicity against brine shrimp larvae for both extracts The data presented indicate the infraspecific taxa of M. fruticulosa as new and safe sources of antioxidant compounds This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Name: Methyl heptanoate).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Name: Methyl heptanoate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Differentiation of fresh and processed fruit juices using volatile composition was written by Perestrelo, Rosa;Silva, Catarina;Silva, Pedro;Medina, Sonia;Camara, Jose S.. And the article was included in Molecules in 2019.Reference of 763-69-9 The following contents are mentioned in the article:

In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatog.-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volat. pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chem. groups were identified. Esters, carbonyl compounds, terpenoids, and alcs. are the major chem. groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geog., and agronomy on the volatile profile of juices. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Reference of 763-69-9).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Reference of 763-69-9

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Synthesis of an ionic sugar-amino acid based surfactant in aqueous media was written by Esmaeilian, Nima;Dabir, Bahram;Malek, Reza Mohammad Ali;Arami, Mokhtar;Mazaheri, Firooz Mehr. And the article was included in Journal of Molecular Liquids in 2020.Safety of (2S,3R,4S,5R,6R)-6-(Acetoxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrayl tetraacetate The following contents are mentioned in the article:

Micellar catalysis has been used to synthesis a sugar-amino acid based cationic surfactant (N,N,N-trimethyl-2-oxo-2-(((2R,3S,4S,5R)-3,4,5-trihydroxy-6-(tetradecyloxy)tetrahydro-2H-pyran-2-yl)methoxy)ethan-1-aminium iodide) with renewable raw materials in aqueous media. The micellar catalysis method was compared with the method that uses DMF (DMF) as solvent. The results confirm the superiority of micellar catalysis method in terms of efficiency, energy consumption and environmental issues. Common physicochem. properties of surfactants like critical micelle concentration (CMC), the min. surface area per mol. (Amin) and Krafft temperature were determined to evaluate the behavior of synthesized surfactant properties at the air-water interface. Computational chem. method (DFT (B3LYP/6-311g(d)) was conducted to calculate the dimensional properties of the surfactant to determine the shape, size and aggregation number of micelles at their CMC by an approach that uses Connolly solvent accessible area as the effective area of surfactant head groups. Dynamic light scattering method (DLS) was used to determine the size of micelles. The results of DLS tests show good agreement with the calculation method. Finally, the biodegradability of synthesized natural based cationic surfactant was studied by close bottle standard test to investigate the biodegradation of synthesized surfactant. This study involved multiple reactions and reactants, such as (2S,3R,4S,5R,6R)-6-(Acetoxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrayl tetraacetate (cas: 604-69-3Safety of (2S,3R,4S,5R,6R)-6-(Acetoxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrayl tetraacetate).

(2S,3R,4S,5R,6R)-6-(Acetoxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrayl tetraacetate (cas: 604-69-3) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is 纬-valerolactone.Safety of (2S,3R,4S,5R,6R)-6-(Acetoxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrayl tetraacetate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Application of nano/micro-tubular cellulose of Indian origin for alcoholic fermentation and cold pasteurization of contaminated water was written by Kumar, Mrinal Nishant;Gialleli, Angelika-Ioanna;Bekatorou, Argyro;Koutinas, Athanasios A.;Kanellaki, Maria. And the article was included in LWT–Food Science and Technology in 2016.Formula: C20H40O2 The following contents are mentioned in the article:

The aim of this investigation was to study the use of nano/micro-porous cellulosic materials (tubular cellulose, TC) produced by delignification of mango (Magnifera indica L.), sal (Shorea robusta G.) sawdust and rice husk (Oryza sativa L.) in various food bioprocesses. Specifically, the porous structure of TC renders it suitable for use as filter material in continuous cold pasteurization processes as well as biocatalyst (carrier for yeast immobilization) for alc. fermentation Water contaminated with Saccharomyces cerevisiae or Lactobacillus bulgaricus cells was continuously pumped through TC filters. The effect of TC origin, type of contamination and microbial load on the operational stability of the system was assessed. The microbial load removal ranged between 99.9-88.2% and 92-77% for yeast and bacteria, resp. The system operated efficiently for up to 55 days. Filter regeneration was done with hot water. Scanning electron micrographs showed the entrapment of cells in the TC filters. The TCs were further used as S. cerevisiae immobilization carriers for alc. fermentation of grape must and glucose media at 15 掳C. Satisfactory fermentation rates, high ethanol content, ethanol productivity, and volatile byproducts formation were observed The TCs showed great potential for water pretreatment and food bioprocessing with simultaneous valorization of lignocellulosic biomass. This study involved multiple reactions and reactants, such as Methyl nonadecanoate (cas: 1731-94-8Formula: C20H40O2).

Methyl nonadecanoate (cas: 1731-94-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120掳 C鈥揅鈥揙 and O鈥揅鈥揙 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C鈥揙鈥揅 bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Formula: C20H40O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production was written by Parpinello, Giuseppina Paola;Ricci, Arianna;Folegatti, Barbara;Patrignani, Francesca;Lanciotti, Rosalba;Versari, Andrea. And the article was included in LWT–Food Science and Technology in 2020.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:

This work investigated the suitability of the cryotolerant yeast Saccharomyces eubayanus to ferment Chardonnay must at different temperatures (10掳C, 12掳C, 16掳C, and 26掳C) over two vintages (2013 and 2014). The effect of added nitrogen was also evaluated. The strain’s fermentation parameters (maximum growth rate, lag phase, and asymptotic maximum) and cell growth were compared to the values for two reference Saccharomyces cerevisiae strains. Saccharomyces eubayanus showed its best fermentation performance at low temperatures (10掳C and 12掳C), with optimal kinetic parameters and high sugar consumption. Moreover, wines from the cryotolerant yeast showed a volatile acidity reduction of approx. 50%, and a 9% increase in total polyphenols, compared to the reference yeasts. At 16掳C the cryotolerant and control yeasts performed quite similarly, whereas at 26掳C the former displayed stuck fermentation For both yeasts, at 10掳C the nitrogen content did not affect maximum growth rate, whereas it did at 16掳C. Sensory analyses were run on the 2014 trials, showing differences in color, sweetness, and overall liking among wines obtained at 10掳C, whereas wines obtained at 16掳C differed only in color. Results demonstrate for the first time the Saccharomyces eubayanus suitability for low-temperature fermentation in white wine production, potentially enriching yeast biodiversity in winemaking. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application In Synthesis of Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Application In Synthesis of Octyl acetate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production was written by Parpinello, Giuseppina Paola;Ricci, Arianna;Folegatti, Barbara;Patrignani, Francesca;Lanciotti, Rosalba;Versari, Andrea. And the article was included in LWT–Food Science and Technology in 2020.COA of Formula: C11H22O2 The following contents are mentioned in the article:

This work investigated the suitability of the cryotolerant yeast Saccharomyces eubayanus to ferment Chardonnay must at different temperatures (10掳C, 12掳C, 16掳C, and 26掳C) over two vintages (2013 and 2014). The effect of added nitrogen was also evaluated. The strain’s fermentation parameters (maximum growth rate, lag phase, and asymptotic maximum) and cell growth were compared to the values for two reference Saccharomyces cerevisiae strains. Saccharomyces eubayanus showed its best fermentation performance at low temperatures (10掳C and 12掳C), with optimal kinetic parameters and high sugar consumption. Moreover, wines from the cryotolerant yeast showed a volatile acidity reduction of approx. 50%, and a 9% increase in total polyphenols, compared to the reference yeasts. At 16掳C the cryotolerant and control yeasts performed quite similarly, whereas at 26掳C the former displayed stuck fermentation For both yeasts, at 10掳C the nitrogen content did not affect maximum growth rate, whereas it did at 16掳C. Sensory analyses were run on the 2014 trials, showing differences in color, sweetness, and overall liking among wines obtained at 10掳C, whereas wines obtained at 16掳C differed only in color. Results demonstrate for the first time the Saccharomyces eubayanus suitability for low-temperature fermentation in white wine production, potentially enriching yeast biodiversity in winemaking. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.COA of Formula: C11H22O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics