Photostability of l-tryptophan in aqueous solution: Effect of atmosphere and antioxidants addition.

l-Tryptophan (l-Trp) is an amino acid important in nutrition, and mainly provided by food supplements. However, it is known to be unstable under light irradiation, which is an issue for the nutrition and feed industry. In the present study, the photostability of l-Trp was studied in acidic aqueous solutions under air and under an inert atmosphere, N.

Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts.

Ascorbic acid is widely used in the food industry as a source of vitamin C or as antioxidant. However, it degrades quickly in beverages at acidic pH and can accelerate the degradation of anthocyanins, natural dyes used in beverages, leading to a loss of color. In this work, we investigated the possibility to replace ascorbic acid by ascorbic acid derivatives to prevent its degradation effect on anthocyanins from natural extracts (black carrot, grape juice, and purple sweet potato).

Qualitative Study on the Experience of Lotus Birth.

Objective: To describe the experiences of women who had lotus births, that is, leaving the umbilical cord uncut so that the placenta remains attached to the newborn until the umbilical cord naturally detaches.

Design: Descriptive phenomenological.

Setting: Seven cities in four geographic regions of Turkey.

Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.

Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid (AA) is more particularly investigated. Ascorbic acid is an ubiquitous component in food products.

Citral Photodegradation in Solution: Highlighting of a Radical Pathway in Parallel to Cyclization Pathway.

Citral, a lemon flavor molecule often used in the beverage and fragrance industry, is known to be unstable under light irradiation. Its deterioration is considered to be an important issue for the stabilization of lemon-flavored drinks. The aim of this study is to understand the degradation mechanisms of citral under light irradiation with the variation of three parameters: the solvent (citrate buffer solution at pH 3 vs ethanol), the atmosphere (air vs N), and the concentration of citral.

Rotamerism-driven large magnitude host-guest binding change in a crown ether derivatized pyridinium-phenolate series.

Two TICTOID-based pyridinium-phenolates bearing a crown ether macrocycle have been designed for the complexation of a potassium cation. The nucleophilicity of the intraannular phenolate -O(-) function can be strongly modulated by biaryl twisting. Such a structure/electronic transduction effect gives rise to a host-guest binding change by more than two orders of magnitude.

Excited-state dynamics of phenol-pyridinium biaryl.

The excited-state dynamics of a donor-acceptor phenol-pyridinium biaryl cation was investigated in various solvents by femtosecond transient absorption spectroscopy and temperature dependent steady-state emission measurements. After excitation to a near-planar Franck-Condon delocalized excited S(1)(DE) state with mesomeric character, three fast relaxation processes are well resolved: solvation, intramolecular rearrangement leading to a twisted charge-shift (CSh) S(1) state with localized character, and excited-state proton transfer (ESPT) to the solvent leading to the phenoxide-pyridinium zwitterion. The proton transfer kinetics depends on the proton accepting character of the solvent whereas the interring torsional kinetics depends on the solvent polarity and viscosity.