The impact of the metal nature and framework type on the textural, acidic, and catalytic properties of M-MOF-74 (M=Co, Cu, Mg, Ni) and M-MIL-100 (M=Al, Cr, Sc, V) materials was evaluated. Both metal-organic framework (MOF) families showed 100 % selectivity to the tetrahydropyranyl ether for all alcohols (methanol, 1-propanol, 1-octanol, 2-adamantanol, 1-octadecanol) applied. Independently of the metal employed in the synthesis of M-MOF-74, the conversions were lower than those obtained with M-MIL-100. This result can be attributed to the combination of superior textural properties, accessibility, and strength of open metal sites in M-MIL-100 that improve the accessibility/diffusion of reactant and products. The variation of the size and shape of the alcohols on the activity and selectivity showed that the yield of tetrahydropyranyl ether decreased with increase of the alcohol size (methanol<1-propanol<1-octanol<2-adamantanol<1-octadecanol). The best catalytic results were achieved with V-MIL-100, and were even maintained after several cycles; this could be related to the superior polarizing power of V-containing units, which enhanced the activation of 3,4-dihydro-2H-pyran and, consequently, the yield of the target ether.
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http://dx.doi.org/10.1002/cplu.201600168 | DOI Listing |
Heliyon
January 2025
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
This study investigates the properties of egg-free mayonnaise prepared using chia seed protein hydrolysate (CSPH) and pectin extracted from apple pomace (PA) as alternatives to egg, comparing it to traditional egg-based mayonnaise. Chia seed protein was hydrolyzed using Protamex and Bromelain enzymes, while apple pectin was extracted through acid hydrolysis at 90 °C. Four mayonnaise treatments were prepared: T1 (control: 6 % egg), T2 (4 % egg + 1 % CSPH + 1 % PA), T3 (2 % egg + 2 % CSPH + 2 % PA), and T4 (0 % egg + 3 % CSPH + 3 % PA).
View Article and Find Full Text PDFPhys Chem Chem Phys
January 2025
UK Catalysis Hub, Research Complex at Harwell, Science and Technology Facilities Council, Rutherford Appleton Laboratory, OX11 0FA, UK.
Methanol adsorption isotherms of fresh f-ZSM-5 and steamed s-ZSM-5 (Si/Al ≈ 40) are investigated experimentally at room temperature under equilibrium and by grand canonical Monte Carlo (GCMC) simulations with the aim of understanding the adsorption capacity, geometry and sites as a function of steam treatment (at 573 K for 24 h). Methanol adsorption energies calculated by GCMC are complemented by density functional theory (DFT) employing both periodic and quantum mechanics/molecular mechanics (QM/MM) techniques. Physical and textural properties of f-ZSM-5 and s-ZSM-5 are characterised by diffuse reflectance infrared Fourier transformed spectroscopy (DRIFTS) and N-physisorption, which form a basis to construct models for f-ZSM-5 and s-ZSM-5 to simulate methanol adsorption isotherms by GCMC.
View Article and Find Full Text PDFJ Texture Stud
February 2025
Department of Mathematics, Aditya University, Surampalem, Andhra Pradesh, India.
This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and durations (24, 48, or 72 h) on the postharvest quality and antioxidant properties of mature green tomatoes (MG). Color changes, physicochemical characteristics, antioxidant compounds, and overall antioxidant ability were assessed. HWT increased β-carotene levels and oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure.
View Article and Find Full Text PDFRaisins are so popular in the human diet as a nutritional and sweet snack. The quality of this foodstuff depends on drying conditions. To minimize ochratoxin A (OTA) content and yeast and mold content (YMC) in raisins with favorable physicochemical and sensory properties, the response surface methodology (RSM) and the face-centered central composite design (FCCD) were utilized.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology Bahir Dar University Bahir Dar Ethiopia.
This study investigates the optimization of four gluten free flours namely sorghum, rice, teff flours, and 3% flaxseed flour blends to enhance the quality , which was traditionally baked with only pure teff. Utilizing a D-optimal mixture design, ratios were varied (sorghum 43%-50%, rice 20%-27%, teff 23%-30%). Methods followed AOAC and AACC standards, analyzed using Minitab 19.
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