Tag: M.W=150-200

Kujur, Anupam published the artcileFabrication, Characterization, and Antifungal Assessment of Jasmine Essential Oil-Loaded Chitosan Nanomatrix Against Aspergillus flavus in Food System, Related Products of esters-buliding-blocks, the main research area is Aspergillus flavus jasmine essential oil chitosan antifungal food system.

The present study investigated the antifungal and aflatoxin B1 (AFB1) inhibitory efficacy of Jasmine essential oil-loaded in the chitosan nanoparticle (JEO-NP) with probable antifungal and anti-aflatoxin B1 mode of action against Aspergillus flavus. The prepared JEO-NP was characterized through FTIR and XRD. The maximum percent encapsulation efficiency (75.51% weight/weight) and loading capacity (5.65% weight/weight) were found at the 1:1 ratio of chitosan: JEO. The results of thermogravimetric anal. exhibited an increase in thermal stability of JEO-NP compared to the free JEO. The antifungal and AFB1 inhibitory concentration of JEO-NP was found to be 2.5μL/mL against A. flavus, which was lower than free form JEO (3.0μL/mL). Biochem. and in silico approaches revealed the antifungal mechanisms of action of JEO-NP were related to the inhibition in ergosterol biosynthesis, leakage of vital ions (Ca+2, Mg+2, and K+), impairment in carbon substrate utilization, and functioning of the AFB1 regulatory genes (ver-1 and omt A (in silico)) of A. flavus. JEO-NP exhibited free radical scavenging activity through DPPH assay (IC50 1.31μL/mL). The in situ results showed that JEO-NP significantly protects the maize seed samples from A. flavus growth, AFB1 contamination and also preserved its nutritional quality. The absorption, distribution, metabolism, excretion, and toxicity (ADMET) profiling revealed the JEO major components are non-mutagenic, non-hepatotoxic, non-carcinogenic, non-tumorigenic, biodegradable nature, and predicted toxicity (LD50 mg/kg rat) were ranged 3107.01 to 3960.22 mg/kg. The findings revealed that the nanoencapsulation technique could be used to enhance the antifungal efficacy of plant essential oil in the food system.

Food and Bioprocess Technology published new progress about Absorption. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Li, Song published the artcileOne-pot hydrodeoxygenation of biomass furan derivatives into decane under mild conditions over Pd/C combined with phosphotungstic acid, Safety of Methyl decanoate, the main research area is furan hydrodeoxygenation decane production palladium carbon combined phosphotungstic acid.

One-pot hydrodeoxygenation (HDO) of biomass furan derivatives into long-chain alkanes remains unclear owing to the complicated reactions at high temperatures Here, Pd/C combined with phosphotungstic acid (HPW), a strong Bronsted solid acid promoter, was developed to produce decane under mild conditions through the one-pot HDO of δ-furfurylidenelevulinic acid (FDLA). A 93.16% sum yield of alkanes including 89.53% yield of decane was obtained under 3 MPa H2 at 170°C for 4 h. The ring-opening and HDO of furans are accomplished at preheating stage, which enable to clarify the complicated reaction pathway. In addition, exptl. validations and catalytic characterizations confirm that the synergistic effect of active acid-metal sites plays a critical role in the generation of alkanes via the formation and hydrogenolysis of lactone intermediates to aldehyde/alc. This work provides guidance for the one-pot HDO of biomass furan derivatives via the combination of metal catalyst and strong Bronsted solid acid under mild conditions.

Green Chemistry published new progress about Deoxidation. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

Lazar, Carmen published the artcileDrug Evolution Concept in Drug Design: 1. Hybridization Method, Synthetic Route of 14814-06-3, the main research area is drug design; chem evolution drug hybridization.

A novel concept, “”drug evolution””, is proposed to develop chem. libraries that have a high probability of finding drugs or drug candidates. It converts biol. evolution into chem. evolution. In this paper, the authors present “”hybridization”” drug evolution, which is the equivalent of sexual recombination of parental genomes in biol. evolution. The hybridization essentially shuffles the building blocks of the parent drugs and ought to drug(s); no drug evolution can otherwise occur. The authors hybridized two drugs, benzocaine and metoclopramide and generated 16 mols. that include the parent drugs, four known drugs, and two mols. whose therapeutic activities are reported. The unusually high number of drugs and drug candidates in the library encourages high expectations of finding new drug(s) or drug candidate(s) within the remaining eight compounds Interestingly, the therapeutic applications of the eight drugs or drug candidates in the library are fairly diverse as 38 therapeutic applications and 25 mol. targets are counted. Therefore, the library fits as a general chem. library for unspecified therapeutic activities. The hybridization of other two drugs, aspirin and cresotamide, is also described to demonstrate the generality of the method.

Journal of Medicinal Chemistry published new progress about Drug design. 14814-06-3 belongs to class esters-buliding-blocks, name is Ethyl 4-amino-2-methoxybenzoate, and the molecular formula is C10H13NO3, Synthetic Route of 14814-06-3.

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

Peng, Baoxiang published the artcileExperimental verification of conservatively perturbed equilibrium for a complex non-linear chemical reaction, Safety of Benzyl acetate, the main research area is conservatively perturbed equilibrium nonlinear esterification transesterification reaction kinetics modeling.

The phenomenon of ”conservatively perturbed equilibrium” (CPE) for a complex non-linear chem. system was exptl. verified in a batch reactor in which ethanol and benzyl alc. react with acetic acid producing two different esters and water. Three possible CPE cases, i.e., acetic acid and water unperturbed, ethanol and Et acetate unperturbed, benzyl alc. and benzyl acetate unperturbed, were systematically investigated. For unperturbed substances with initial concentrations of their corresponding equilibrium concentrations, unavoidable extreme values were observed in relaxation to the equilibrium If the unperturbed substances were involved in two reactions, a proper momentary partial equilibrium was not observed at the transient extremum. However, the transient extremum could be an approx. momentary partial equilibrium for the reaction of the unperturbed substance if the rate of some step is insignificant. This fact provides essential information about the detailed mechanism of the complex reaction.

Chemical Engineering Science published new progress about Equilibrium. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Wang, Shuyan published the artcileComparison of volatiles in different jasmine tea grade samples using electronic nose and automatic thermal desorption-gas chromatography-mass spectrometry followed by multivariate statistical analysis, Recommanded Product: Benzyl acetate, the main research area is jasmine tea volatile electronic nose ATDGCMS multivariate; Chinese jasmine tea; automatic thermal desorption-gas-chromatography- mass spectrometry (ATD-GC-MS); electronic nose (E-nose); multivariate statistical analysis; tea grade; volatile organic compounds.

Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and compound of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatog.-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data anal. is conducted. Consequently, specific VOCs with a pos. or neg. correlation to the grades are screened out. Partial least squares-discriminant anal. (PLS-DA) and hierarchical cluster anal. (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.

Molecules published new progress about Gas sensors. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Morales, M. L. published the artcileVolatile metabolites produced by different flor yeast strains during wine biological ageing, Formula: C11H22O2, the main research area is volatile metabolite yeast strain wine biol aging; Flor yeast; GC-MS analysis; Heatmap; Sherry wine; Volatile compound.

Sherry white wine called Fino is produced by dynamic biol. ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biol. ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyze the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biol. ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures.

Food Research International published new progress about Metabolites. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Morales, M. L. published the artcileVolatile metabolites produced by different flor yeast strains during wine biological ageing, Product Details of C9H18O2, the main research area is volatile metabolite yeast strain wine biol aging; Flor yeast; GC-MS analysis; Heatmap; Sherry wine; Volatile compound.

Sherry white wine called Fino is produced by dynamic biol. ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biol. ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyze the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biol. ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures.

Food Research International published new progress about Metabolites. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

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

Morales, M. L. published the artcileVolatile metabolites produced by different flor yeast strains during wine biological ageing, Name: Ethyl nonanoate, the main research area is volatile metabolite yeast strain wine biol aging; Flor yeast; GC-MS analysis; Heatmap; Sherry wine; Volatile compound.

Sherry white wine called Fino is produced by dynamic biol. ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biol. ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyze the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biol. ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures.

Food Research International published new progress about Metabolites. 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

Morales, M. L. published the artcileVolatile metabolites produced by different flor yeast strains during wine biological ageing, Formula: C9H10O2, the main research area is volatile metabolite yeast strain wine biol aging; Flor yeast; GC-MS analysis; Heatmap; Sherry wine; Volatile compound.

Sherry white wine called Fino is produced by dynamic biol. ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biol. ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyze the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biol. ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures.

Food Research International published new progress about Metabolites. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Rahnama, Golsomeh published the artcileOral administration of royal jelly may improve the preservation of rooster spermatozoa, Quality Control of 110-42-9, the main research area is royal jelly spermatozoa preservation andrographolide fructone caprylic acid; DNA fragmentation; cryopreservation; liquid storage; rooster; royal jelly; spermatozoa.

The aim of the present study was to investigate the effect of dietary supplementation of royal jelly (RJ) on liquid and frozen storage of rooster spermatozoa. Twenty-five 30-wk-old of Mazandaran native breeder roosters were randomly divided into five treatments (n = 5 roosters/group). Exptl. treatments are designed to include a control group and various levels (0.0 (RJ0), 100 (RJ100), 200 (RJ200), 300 (RJ300) mg kg-1 BW-1) of royal jelly (RJ) that were fed to the roosters using force-feed method. The result of this study showed that the spermatozoa forward progressive motility, abnormality, membrane integrity, and viability were improved by the RJ100 group compared to the other groups after 24 and 48 h storage period at 4°C. The percentage of membrane integrity and forward progressive motility after freeze-thawing in the RJ100 group was significantly higher than the other groups, and the percentage of abnormal spermatozoa was lower. A significant decrease in semen quality parameters was seen after 24 and 48 h of refrigeration, but there was no observed change between 2 and 24 h in the RJ100. Moreover, after freeze-thawing, DNA integrity and mitochondrial activity in the RJ100 group were significantly higher than the other groups. According to our results, feeding of RJ at 100 mg kg-1 BW-1 to the roosters was improved spermatozoa characteristics during liquid and cryopreservation conditions.

Journal of Animal Physiology and Animal Nutrition published new progress about Body weight. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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