As emerging pollutants, the environmental geochemistry of organophosphate esters (OPEs) in the coastal zone with multiple functional areas are still less recognized. This study investigated spatiotemporal distribution, sources and risks of 11 widely used OPEs in surface waters from seagoing rivers and multiple coastal functional areas of the Beibu Gulf. The results indicated that significantly higher ∑OPEs (total concentrations of 11 OPEs, ng/L) occurred in summer (34.2-1227) than in winter (20.6-840), as a result of the high emission caused by climate reasons. In general, higher ∑OPEs occurred in rivers (41.2-1227) than in the coast (34.2-809) in summer, especially in the urban rivers, while in winter, higher ∑OPEs occurred in the coast (23.4-840 vs 20.6-319 in rivers) because of obviously higher ∑OPEs in marine fishery areas (99-840). Source identification revealed that fishery activity, especially fishing vessels, and urban rivers were the main sources of OPEs in the Beibu Gulf. For the individual OPE, only tri-n-butyl phosphate (TNBP) may have ecological risks to aquatic organisms in a few sites, but if considering the additive effects, the OPEs mixtures would pose a high risk to algae and low to medium threats to crustaceans and fish.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.jhazmat.2022.129214 | DOI Listing |
Food Chem
December 2024
Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Universidad de La Rioja, Gobierno de La Rioja), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20, salida 13), Logroño E-26007, La Rioja, Spain. Electronic address:
The epidemiological assessment of wine consumption usually has been obtained using self-reporting questionnaires. In this study, two metabolomic approaches, targeted and untargeted, were applied to 24-h urine samples from a cohort of La Rioja (Spain) (aged 52-78), comparing moderate and daily wine consumers (20 males and 13 females) without diet intervention, versus non-consumers (8 males and 35 females). Results showed that the non-targeted metabolomics approach has allowed for the annotation of sixteen compounds in 24-h urine samples from regular wine-consumers that were not detected in the urine of non-wine consumers.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. Electronic address:
The effects of dairy sterilization techniques (65 °C/30 min, 72 °C/15 s, 85 °C/15 s, 100 °C/5 min, and 121 °C/5 s) on the epigallocatechin-3-gallate-casein (EGCG-CS) complexes were investigated through the structural and functional characteristics in this work. Fourier transform infrared spectroscopy (FT-IR) detection showed the redshirting of the absorption peak suggested structural changes in the amide I area. Field emission scanning electron microscopy (FESEM) and viscosity measurements proved that treatments above 85 °C broke non-covalent bonds, leading to instability and low viscosity of EGCG-CS.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Shandong Ensign Industry Co., Ltd., Weifang, Shandong 262409, China. Electronic address:
Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties.
View Article and Find Full Text PDFFood Chem
December 2024
Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan. Electronic address:
To clarify the cause of graded distribution of sucrose in apple fruit flesh, a quarter cut of young apple fruit was cultured for 72 h on agar-solidified MS medium supplemented with 0.5 M [1-C]sorbitol, with the longitudinal or horizontal cut face being attached with the medium, and distribution of C-labelled sucrose in a specimen obtained by slicing the fruit along with the cut face was visualized utilizing MALDI-TOF MSI. Heat map images on the distribution of the peaks of sorbitol containing C-atom indicated that external [1-C]sorbitol had penetrated evenly into the tissue.
View Article and Find Full Text PDFFood Chem
December 2024
Tecnológico Nacional de México, Instituto Tecnológico de Tepic; Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico #2595 Col. Frac. Lagos del Country, C.P., Tepic 63175, Nayarit, Mexico. Electronic address:
Kombucha is a fermented beverage with health effects, made mainly from green tea and black tea; however, it can also be made from other leaves such as those of jackfruit and soursop, which are not used even though they have been reported to have positive health effects. Due to the above, in this work "kombucha" beverages based on jackfruit and/or soursop leaves were developed and analyzed to take advantage of these by-products. It was found that fermentation produced significant changes, being the optimal kombucha formulation green tea with soursop leaves (GTKS), obtaining a higher content of antioxidant compounds (mainly catechin, rutin and shikimic acid) and greater ferric reducing antioxidant power (FRAP) (1.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!