Atomistic dynamics of elimination and substitution driven by entrance channel.

E2 elimination and SN2 substitution reactions are of central importance in preparative organic synthesis due to their stereospecificity. Herein, atomistic dynamics of a prototype reaction of ethyl chloride with hydroxide ion are uncovered that show strikingly distinct features from the case with fluoride anion. Chemical dynamics simulations reproduce the experimental reaction rate and reveal that the E2 proceeding through a direct elimination mechanism dominates over SN2 for the hydroxide ion reaction.

Nine high-intensity sweeteners in beverages in a single LC-MS/MS analysis.

With the increasing demand for reduced sugar or sugar-free products by consumers with chronic non-communicable diseases and individuals seeking weight control, foods and beverages with high-intensity sweeteners (HIS) tend to become more common in the market. Therefore, monitoring HIS concentrations added to industrialised products is an important issue. Thus, an analytical method using LC-MS/MS was established and validated in order to allow the simultaneous determination of nine of these compounds in beverages marketed in Brazil.

Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics.

Raw pork is prone to oxidation and rancidity as it contains a high level of unsaturated lipid molecules. Reliable biomarkers to benchmark pork freshness and their formation have not been systematically investigated. The results indicated that the peroxide values, TVB-N and rancid volatiles dramatically increased in pork during the storage period (4 °C, 0-9 d).

Inactivation and sublethal injury of Salmonella Typhimurium on beef and in aqueous solution treated with lactic acid.

Salmonella Typhimurium, a common foodborne pathogen, is widespread in foods. Lactic acid (LA) has been employed to control bacteria in food, while it can induce the formation of sublethally injured bacteria. The sublethal injury of LA against S.

Atmosphere-controlled high-voltage electrospray for improving conductivity, flexibility, and antibacterial properties of chitosan films.

Atmosphere-controlled high-voltage electrospray (AHES) was utilised to modify the structure of chitosan (CS) films. The applied voltage in the AHES process ranged from 60 to 100 kV, with variations in the O content of the propellant gas from 0 to 100 %. The number density of cations in the charging environment reached 600 × 10 cations/cm.

Butyrylated modification of corn starch alleviates autism-like behaviors by modulating 5-hydroxytryptamine metabolism and gut-brain neural activity.

This study was conducted to elucidate the effects of different degrees of substitution (DS) on the properties of propionylated and butyrylated starches and to investigate their efficacy and mechanisms in ameliorating autism-like phenotypes. Fourier transform infrared spectra of propionylated and butyrylated starches revealed the presence of the CO absorption peak at 1730 cm. Additionally, as the DS increased, the surface of the starch granules became rougher, and the crystallinity decreased.

Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage.

Introduction: Sweet cherries ( L.) are highly valued for their taste and nutrients but are prone to decay due to their delicate skin and high respiration rate. Traditional chemical preservatives have drawbacks like residues and resistance, prompting the search for natural alternatives.

Fe-Co-Fe prussian blue analogues loaded nitrogen doped carbon quantum dots for effective epinephrine detection.

Epinephrine (Ep) is an important neurotransmitter, which plays an important role in the nervous system and glycogen metabolism of living organisms. Hence, a novel NCQDs/FeCoFe-PBA composite with FeCoFe-Prussian blue analogues (PBA) as the core and nitrogen-doped carbon quantum dots (NCQDs) as the shell was constructed by a one-pot hydrothermal method, and it was used for the efficient detection of Ep. As a good electroactive material, NCQDs in the composite not only improved the weak conductivity of FeCoFe-PBA, but also limited the self-aggregation of FeCoFe-PBA, and formed a uniform shell on FeCoFe-PBA.

The effect of dairy herd and industry-related factors on Parmigiano Reggiano PDO cheese-making traits evaluated by FT-IR spectroscopy.

Parmigiano Reggiano protected designation of origin (PDO) cheese inherently exhibits variability due to the characteristics of the production system, contributing to heterogeneity in the composition and properties of milk used in the cheese-making process. This variability leads to variations in cheese yield and nutrient recoveries. The direct measurement of these traits is not feasible in routine practice.

Mechanism of abscisic acid in promoting softening of postharvest 'Docteur Jules Guyot' pear ( L.).

Abscisic acid (ABA) is a key hormone in plant growth and development, playing a central role in responses to various biotic and abiotic stresses as well as in fruit ripening. The present study examined the impact of ABA and nordihydroguaiaretic acid (NDGA) on various postharvest 'Docteur Jules Guyot' pear fruit characteristics, including firmness, pectinase activity, pectin content, volatile aromatic substances, and the expression of correlated genes. The results showed that ABA quickly reduced fruit firmness, increasing the activity of pectin degradation-related enzymes.

The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid.

Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat.

Use of dielectric-barrier discharge (DBD) cold plasma for control of bread spoilage fungi.

Bread is a greatly consumed bakery product worldwide. Unfortunately, it is an optimal substrate for fungal contamination and deterioration (aw > 0.95), commonly caused by the genera Penicillium, Paecilomyces, and Aspergillus, resulting in significant economic losses.

Influence of Composite Edible Coating of Pectin, Glycerol, and Oregano Essential Oil on Postharvest Deterioration of Mango Fruit.

To control mango postharvest deterioration, an edible coating based on pectin, glycerol, and oregano essential oil (OEO) was developed using a three-step process involving optimization, validation, and comparison with a commercial fungicide. An extreme vertices mixture design approach was initially used to optimize the pectin, glycerol, and OEO concentrations in the coating formulation. We evaluated the impact of the coating components on the respiration rate, quality parameters, and anthracnose disease of mangoes.

Prediction of total lipids and fatty acids in black soldier fly (Hermetia illucens L.) dried larvae by NIR-hyperspectral imaging and chemometrics.

The unique fatty acid composition of BSF larvae oil makes it suitable for various applications, including use in animal feed, aquaculture, biodiesel production, biomaterials, and the food industry. Determination of BSF larvae composition usually requires analytical methods with chemicals, thus needing emerging techniques for fast characterization of its composition. In this study, Near Infrared Hyperspectral Imaging (NIR-HSI) (928 - 2524 nm) coupled with chemometrics was applied to predict the lipid content and fatty acid composition in intact black soldier fly (BSF) larvae.

Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process.

This work assessed the efficiency and sustainability of ultrasound-assisted extraction (UAE) of anthocyanins from grape pomace using bio-based solvents: Ethanol, Isopropanol, Propylene-glycol, and Ethylene-glycol at different concentrations (50 and 100 % v/v) and temperatures (25 °C and 50 °C). Higher ultrasonic intensities (UI) were obtained at 50 °C and 50 % v/v by decreasing solvents viscosities. Under these conditions, anthocyanin extractions were performed with different combinations of solvent to liquid ratio (SLR) at 1:10 and 1:50 g/mL, and UI (3.

Investigation of the interaction between collagen and furan derivatives during the heating process via multidimensional spectroscopy and GC-MS technology.

The flavor retention plays a critical role in the presence of rich flavor profile of meat products. However, the interaction between collagen and furan derivatives has not been previously reported. In this study, the interaction between collagen and furan derivatives during heating was investigated using multidimensional spectroscopy and gas chromatography-mass spectrometry (GC-MS).

Identification and Allergenicity Analysis of Tropomyosin: A Heat-Stable Allergen in .

, a prevalent aquatic delicacy, is known to elicit allergic reactions in certain individuals. Nevertheless, the investigation into its allergenic components has remained notably inadequate. In the research, an approximately 35 kDa heat-stable protein of raw/steamed extracts was verified as tropomyosin (TM) by LC-MS/MS.

Serum Lipidomic Signatures Mediate the Association Between Coarse Grain Preference and Central Obesity in Adults With Normal Weight and High Wheat Intake.

Little is known about the association between grain preference and abdominal fat accumulation, and mediating roles of circulating lipidomic signatures. We quantified 1245 circulating lipids in 150 normal-weight central obesity (NWCO) cases and 150 controls using targeted lipidomics. Grain preference was determined by the highest intake frequency of grains (white rice, wheat, or coarse grain).

An Evaluation of the Effects of Pepper () Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage.

In this study, pepper () leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, * value, * value, and chewiness.

Improving the storage quality of sweet cherry by natamycin nanoparticles/chitosan coating.

In this study, natamycin nanoparticles were prepared by anti-solvent method, and natamycin nanoparticles/chitosan coating was prepared and investigated for the preservation of sweet cherry. The results of particle size showed that the prepared natamycin nanoparticles were nano-sized, with a particle size of 209 ± 10 nm. The results of scanning electron microscope (SEM) showed that the apparent morphology was a uniform spherical structure.

Insights into the aroma volatiles and the changes of expression of ester biosynthesis candidate genes during postharvest storage of European pear.

During the storage period after harvest, the presence of volatile esters is essential for European pear aroma. Nevertheless, the specific molecular process underlying the production of volatile esters in European pear remains elusive. In this research, head space solid phase microextraction and gas chromatography-mass spectrometry were employed to examine the volatile compounds of two varieties of European pear.

Enhancing the application of probiotics in probiotic food products from the perspective of improving stress resistance by regulating cell physiological function: A review.

Probiotic foods are foods containing probiotics, including dairy and non-dairy products, that exert significant beneficial impacts on human health. Benefiting from the rapid progress in systems biology, diverse types of probiotics with prominent health-promoting functionalities are unraveled, albeit such functions could be substantially influenced by the stress environments. Here, we conducted a comprehensive review to characterize the state-of-the-art research on probiotic foods and specific probiotics employed in their production.

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice.

The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, , Lacticaseibacillus rhamnosus and subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds.