Month: December 2022

Zhang, Xin published the artcileComprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids, Quality Control of 111-11-5, the main research area is cheese sensory property nutrition storage metabolomics FFA; Amino acids quantification; Flavor; Metabolic pathway; Metabolites; Metabolomics; Mongolian cheese; Sensory evaluation; Volatile compounds.

Non-targeted metabolomics was used to study metabolites with low mol. weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiol. anal., pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway anal. showed that differential metabolites were mainly related to amino acid metabolism, such as β-alanine metabolism and glycine, serine, and threonine metabolism Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and Et esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life.

Food Chemistry published new progress about Carbohydrates Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Bertotto, Carlize published the artcileDevelopment of a biodegradable plastic film extruded with the addition of a Brazilian propolis by-product, Related Products of esters-buliding-blocks, the main research area is Brazilian propolis development biodegradable plastic film.

The development of new materials environmentally friendly has become an important market niche for the food industry. The agro-industrial wastes and byproducts can be an alternative for the production of biodegradable food packaging. The work aimed to produce biodegradable plastic film extruded with antioxidant and antibacterial properties by the joining of cassava starch and Brazilian propolis byproduct (BPB). The volatile profile of BPB, Brazilian propolis byproduct film (BPBF), and control film (CF) were analyzed by gas chromatog. The mech., antioxidant, and antibacterial properties of the films were also assessed. Eighty-seven volatile compounds were detected with aldehydes and terpenoids predominating in the samples. The major terpenoid detected in the samples was the 2-pinen-10-ol followed by α-copaene. Benzaldehyde and benzenepropanoic acid Et ester were the major aldehyde and ester classes present in the films. The BPBF exhibited promising mech. properties showing the highest Elasticity modulus (11.96 Mpa) and excellent antioxidant (8.45 mmol Trolox equivalent/g) and antibacterial (12.5 mg/mL against Staphylococcus aureus and Salmonella Typhimurium) activities. The valorization of agro-industrial byproducts following the current trends to environmental care can be a sustainable alternative for the development of a plastic into which the propolis byproduct is incorporated in biodegradable packaging.

LWT–Food Science and Technology published new progress about Antibacterial agents. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Related Products of esters-buliding-blocks.

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

Zhu, Chen published the artcileTowards nanoparticles with site-specific degradability by ring-opening copolymerization induced self-assembly in organic medium, COA of Formula: C16H30O2, the main research area is nanoparticle degradability ring opening copolymerization self assembly organic medium.

Reversible addition-fragmentation chain transfer (RAFT)-mediated radical ring-opening copolymerization-induced self-assembly (rROPISA) in heptane at 15 weight% solids was successfully applied to the copolymerization of benzyl methacrylate (BzMA) with 2-methylene-1,3-dioxepane (MDO) from a poly(lauryl methacrylate) (PLMA) macro-RAFT agent. Despite less efficient control of the copolymerization compared to similar copolymerization with 2-methylene-4-phenyl-1,3-dioxolane (MPDL) or 5,6-benzo-2-methylene-1,3-dioxepane (BMDO), it yielded stable, diblock copolymer nanospheres (Dz = 100-200 nm) containing tunable amounts of polycaprolactone (PCL)-like degradable units in the core (FMDO = 0.04-0.19), resulting in significant degradation under accelerated hydrolytic conditions. Synthesis of surface-degradable diblock copolymer nanoparticles was then performed through the synthesis of P(LMA-co-BMDO) and P(LMA-co-MPDL) macro-chain transfer agents (CTAs). Even though partial livingness during chain extension with BzMA by PISA was noticed, stable nanospheres were obtained for FBMDO = 0.05 and porous nanospheres for FBMDO = 0.08-0.09, whose average diameters increased with the BMDO content. Attempts to prepare “”all-degradable”” vinyl particles were also made by rROPISA of BzMA and BMDO (or MPDL) from degradable macro-CTAs showing degradation in agreement with the copolymers’ expected structure.

Polymer Chemistry published new progress about Chain transfer agents. 142-90-5 belongs to class esters-buliding-blocks, name is Dodecyl 2-methylacrylate, and the molecular formula is C16H30O2, COA of Formula: C16H30O2.

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

Jiang, Xiaohui published the artcileEffects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii, Name: Ethyl nonanoate, the main research area is Torulaspora Hylocereus fruit wine pectinase fermentation.

Red dragon fruit is a popular tropical fruit that has been highly prized for its health benefits partially attributed to the high antioxidant content. Nevertheless, besides being consumed fresh, further processing into juice or other products is scarce due to its high pectin content that presents a challenge in industrial processing. In this study, we evaluated the effects of pectinase pre-treatment on red dragon fruit wine fermented with Torulaspora delbrueckii. Pectinase enzyme (Pectinex Ultra SP-L, added at 0.1% volume/volume) was applied after pasteurization of juice followed by fermentation with T. delbrueckii at 20°C for 14 days. Pectinase pre-treatment did not affect the yeast growth, nor the production of ethanol (8% volume/volume) and glycerol (6 g/L), but significantly increased juice/wine yield by 16% volume/volume In addition, pectinase treated samples after fermentation remained significantly higher levels of residual nitrogen containing compounds, indicating unfavorable fermentation conditions and impaired metabolism of the yeast. Moreover, fermented pectinase treated samples possessed the aroma compound profiles with enriched esters and terpenes but decreased higher alcs. Furthermore, pectinase treatment increased the total phenolic content, but decreased betacyanins content and color intensity compared to control sample. The findings would have practical significance for diversifying products from red dragon fruit.

LWT–Food Science and Technology published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

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

Jeong, Yun-Kyung published the artcileIntramolecular hydroalkoxylation in Bronsted acidic ionic liquids and its application to the synthesis of (±)-centrolobine, Computed Properties of 86549-27-1, the main research area is sulfonic acid substituted triazolium imidazolium ionic liquid preparation; cyclic ether preparation; racemic centrolobine stereoselective preparation; hydroalkoxylation unsaturated alc sulfonic acid substituted ionic liquid catalyst; stereoselective cyclization unsaturated alc sulfonic acid substituted ionic liquid; Bronsted acidic ionic liquid preparation catalyst stereoselective cyclization.

Sulfonic acid-substituted triazolium and imidazolium ionic liquids such as I·CF3SO3- (X = N, CH) are prepared; I·CF3SO3- (X = N, CH) act as catalysts for the cyclization reactions of alkenyl alcs. such as HOCH2CMe2CH2CH:CH2 to give cyclic ethers such as 2,4,4-trimethyltetrahydrofuran. (±)-Centrolobine II (R = H) is prepared using the stereoselective cyclization of III to II (R = PhCH2) in the presence of I·CF3SO3- (X = N or CH) as the key step; III is prepared in three steps from p-anisaldehyde and 4-benzyloxyphenylethyl bromide. I·CF3SO3- (X = N) can be used three times for the cyclization of 2,2-diphenyl-4-penten-1-ol to 2-methyl-4,4-diphenyltetrahydrofuran.

Organic & Biomolecular Chemistry published new progress about Cyclic ethers Role: SPN (Synthetic Preparation), PREP (Preparation). 86549-27-1 belongs to class esters-buliding-blocks, name is Ethyl 2,2-dimethylpent-4-enoate, and the molecular formula is C9H16O2, Computed Properties of 86549-27-1.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Recommanded Product: Ethyl octanoate, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Quality Control of 5405-41-4, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Category: esters-buliding-blocks, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Khan, Kehkashan published the artcileGC-MS & preliminary screening profile of Cordia sinensis leaves – antiglycation, antifungal and insecticidal agents, Computed Properties of 929-77-1, the main research area is Cordia leaf bioactive metabolite antiglycation antifungal insecticide; Cordia sinensis; GC/GC-MS; antifungal agents; antiglycation bioassay; insecticidal agents.

Crude extracts and fractions of Cordia sinensis leaves were subjected to gas chromatog.-flame ionization detection (GC-FID), gas chromatog.-mass spectrometry (GC-MS) analyses and preliminary screening for biol. potentials using antibacterial, antifungal, phytotoxic, cytotoxic, insecticidal, antileishmanicidal and antiglycation bioassays. Overall thirty-one phytochems. including three hydrocarbons, seven fatty acids, fifteen fatty acid esters, three terpenes, one each of phytosterol, terpenoid, and polyunsaturated aldehyde were identified. N-Hexadecanoic acid (13.2%), Me hexadecanoate (9.0%), octadec-9Z-enoic acid (8.3%) and Me octadec-9Z,12Z,15Z-trienoate (7.8%) were the main components. Presumably, this is a first report of twenty, thirteen and twenty phytochems. from C. sinensis, Cordia and Boraginaceae, resp. Moreover, Et acetate fraction exhibited significant insecticidal and antifungal activity against Sitophilus oryzae and Microsporum canis, resp. Similarly, n-hexane fraction significantly inhibited (77.4%) advanced glycation end products in antiglycation assay. Conclusively, C. sinensis leaves with bioactive metabolites are a potential source for the development of insecticides, fungicides and pharmaceutically active antidiabetic drugs.

Natural Product Research published new progress about Biofungicides. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Computed Properties of 929-77-1.

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

Khan, Kehkashan published the artcileGC-MS & preliminary screening profile of Cordia sinensis leaves – antiglycation, antifungal and insecticidal agents, COA of Formula: C9H18O2, the main research area is Cordia leaf bioactive metabolite antiglycation antifungal insecticide; Cordia sinensis; GC/GC-MS; antifungal agents; antiglycation bioassay; insecticidal agents.

Crude extracts and fractions of Cordia sinensis leaves were subjected to gas chromatog.-flame ionization detection (GC-FID), gas chromatog.-mass spectrometry (GC-MS) analyses and preliminary screening for biol. potentials using antibacterial, antifungal, phytotoxic, cytotoxic, insecticidal, antileishmanicidal and antiglycation bioassays. Overall thirty-one phytochems. including three hydrocarbons, seven fatty acids, fifteen fatty acid esters, three terpenes, one each of phytosterol, terpenoid, and polyunsaturated aldehyde were identified. N-Hexadecanoic acid (13.2%), Me hexadecanoate (9.0%), octadec-9Z-enoic acid (8.3%) and Me octadec-9Z,12Z,15Z-trienoate (7.8%) were the main components. Presumably, this is a first report of twenty, thirteen and twenty phytochems. from C. sinensis, Cordia and Boraginaceae, resp. Moreover, Et acetate fraction exhibited significant insecticidal and antifungal activity against Sitophilus oryzae and Microsporum canis, resp. Similarly, n-hexane fraction significantly inhibited (77.4%) advanced glycation end products in antiglycation assay. Conclusively, C. sinensis leaves with bioactive metabolites are a potential source for the development of insecticides, fungicides and pharmaceutically active antidiabetic drugs.

Natural Product Research published new progress about Biofungicides. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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