Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production. For discovering novel flavor molecules with antiseptic function, novel 2-methyl-3-furyl sulfide flavor derivatives were synthesized and evaluated. A wide range of 2-methyl-3-furyl sulfide derivatives were synthesized by reactions of 2-methyl-3-furyl disulfide with cyclic ethers, amides, ketones, and epoxides. All of these compounds have special aroma characteristics and low aroma thresholds. The antimicrobial activity of these compounds against test foodborne bacterial or fungal strains (, , , , , , , , , ) was examined. It was found that fifteen compounds (3a, 3b, 3d, 3e, 3f, 3g, 3h, 3i, 3j, 3k, 3l, 3m, 5a, 5b, 5f) have antimicrobial activity against different foodborne bacterial or fungal strains. Significantly, the antimicrobial activity of the flavor compounds (3b, 3d, 3e, 3i, 3j, 3l, 3m) is better than that of the control group (penicillin, amphotericin B and thiram), and they are promising preservatives for food production.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9037019 | PMC |
| http://dx.doi.org/10.1039/d1ra04207f | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin.
Food Chem
March 2024
Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China. Electronic address:
The interactions between mucin and aroma compounds have been shown to affect aroma perception. This study aimed to investigate the binding behavior between mucin and bis(2-methyl-3-furyl) disulfide and reveal the interaction mechanism at different pH levels. Based on our results, the binding percentages between mucin and bis(2-methyl-3-furyl) disulfide ranged from 37.
View Article and Find Full Text PDFGeneration of Meaty Aroma from Onion ( L.) with : Fermentation System, Sensory Profile, and Aroma Characterization.
J Agric Food Chem
September 2023
Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. -mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters.
View Article and Find Full Text PDFSynthesis of novel 2-methyl-3-furyl sulfide flavor derivatives as efficient preservatives.
RSC Adv
July 2021
Department of Applied Chemistry, College of Materials and Energy, South China Agricultural University Guangzhou 510642 China
Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production. For discovering novel flavor molecules with antiseptic function, novel 2-methyl-3-furyl sulfide flavor derivatives were synthesized and evaluated. A wide range of 2-methyl-3-furyl sulfide derivatives were synthesized by reactions of 2-methyl-3-furyl disulfide with cyclic ethers, amides, ketones, and epoxides.
View Article and Find Full Text PDFInfluence of Oxygen-Containing Sulfur Flavor Molecules on the Stability of β-Carotene under UVA Irradiation.
Molecules
January 2019
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Article Synopsis
- The study explored how 11 types of oxygen-containing sulfur flavor molecules affect the stability of β-carotene when exposed to UVA light in an ethanol solution.
- It was found that disulfides had a stronger impact on the breakdown of β-carotene compared to mono sulfides, with specific disulfides demonstrating first-order kinetics in degradation.
- The resulting oxidation products of β-carotene were identified, and it was concluded that both the number of sulfur atoms and the presence of furan groups in these compounds significantly influence the photooxidation process.
Effects of Sulfide Flavors on AHL-Mediated Quorum Sensing and Biofilm Formation of Hafnia alvei.
J Food Sci
October 2018
Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China.
Unlabelled: In this study, 10 different sulfide flavor compounds commonly used as food additives were screened for antiquorum-sensing activity. Among these, diallyl disulfide (DADS) and methyl 2-methyl-3-furyl disulfide (MMFDS) were found to exert the strongest inhibition against violacein production in Chromobacterium violaceum 026, the tested biosensor strain. DADS and MMFDS also inhibited the growth of Hafnia alvei H4, yielding MIC values of 48 and 41.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!