Month: December 2022

Lakra, Avinash Kant published the artcilePhysicochemical and functional characterization of mannan exopolysaccharide from Weissella confusa MD1 with bioactivities, Computed Properties of 59-23-4, the main research area is Weissella mannan exopolysaccharide antioxidant antibiofilm; Exopolysaccharide; Homopolysaccharide; Mannan; Weissella confusa.

The present study focused on production, optimization and characterization of exopolysaccharide (EPS) from Weissella confusa MD1. The purified EPS MD1 was also evaluated for in vitro biol. activities. The maximum yield of EPS (10.07 ± 0.32 g/L) was obtained with optimized culture conditions of 35°C at pH 6.5 for 36 h with 4% (w/v) galactose and 1% (w/v) ammonium nitrate supplemented in MRS broth. The crude EPS was purified with diethylamino ethanol-Sepharose Fast Flow column and Sephadex-G 75 column. The physicochem. and functional characterization of the EPS was done by high-performance thin-layer chromatog. (HPTLC), high-performance gel permeation chromatog. (HPGPC), Fourier transform IR (FTIR) spectroscopy, NMR (NMR), thermo gravimetric and differential scanning calorimetric (TG-DSC) anal., x-ray diffraction (XRD) and SEM (SEM). HPGPC anal. showed mol. weight of purified EPS MD1 as 2.909 KDa. Monosaccharide anal. showed that EPS was a novel mannan with mannose as the only monomeric unit present, suggesting EPS to be a homopolysaccharide containing → 6) α-Man p (1 → linkages. Microstructure studies by SEM showed MD1 EPS has globular and porous structure. The purified EPS MD1 exhibited higher thermal stability having degradation temperature around 267.74°C with melting enthalpy value (Δ H) of 337.7 J/g. The EPS showed promising antioxidant activities with excellent antibiofilm activity against Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica and Salmonella typhi. These striking physicochem. characteristics features and bioactivities of EPS would serve as potential candidate in food processing industry to be used as food adjunct in foods with health benefits. This is the first study reporting a mannan homopolysaccharide from Weissella sp. to be structurally characterized.

International Journal of Biological Macromolecules published new progress about Antibiofilm agents. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Computed Properties of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Weisany, Weria published the artcileEnhancement of the antifungal activity of thyme and dill essential oils against Colletotrichum nymphaeae by nano-encapsulation with copper NPs, Quality Control of 124-76-5, the main research area is Anethum Thymus leaf oil copper nanoparticle encapsulation antifungal Colletotrichum.

Nanotechnol. is a quickly growing field and have been actually used in a varied assortment of marketable products worldwide. Nanoencapsulation demonstrations the advantage of more efficient and targeted use of pesticides in an environmentally friendly way. Research and development in post-harvest nanotechnol. can help to preserve food freshness and quality and prevent diseases in a relatively safer way. In this regard, essential oils (EOs) represent promising agents for reducing food decay and development of pathogen microorganisms. The overall aim of the present study was to encapsulate Iranian thyme (Thymus daenensis L) and dill (Anethum graveolens L.) EOs in copper nanoparticles (NPs) and to evaluate their antifungal activity against the phytopathogen Colletotrichum nymphaeae. Encapsulation of thyme and dill EOs with copper NPs resulted effective in reducing the mycelium growth even by 90% after 9 days treatment. Furthermore a strong inhibitory effect on conidia germination of C. nymphaeae was observed SEM observations indicated that C. nymphaeae treated with EOs, copper NPs and encapsulated EOs, showed deformation in mycelial growth and hyphae twisting. In summary, these results showed that nano-encapsulation of EOs with NPs, using safe materials, increased the perspective of their effectiveness as new plant disease management strategies.

Industrial Crops and Products published new progress about Anethum graveolens. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Quality Control of 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hajji, Mohamed published the artcileA water-soluble polysaccharide from Anethum graveolens seeds: Structural characterization, antioxidant activity and potential use as meat preservative, Formula: C6H12O6, the main research area is Anethum graveolens seed water soluble polysaccharide antioxidant meat preservative; Anethum graveolens; Antioxidant ability; Structural characterization; Turkey sausages preservation; Water-soluble polysaccharide.

A novel water-soluble polysaccharide named AGP1 was successfully isolated from seeds of Anethum graveolens by hot water extraction and further purified by DEAE-Sepharose chromatog. AGP1 has a relative mol. weight of 2.1 104 Da determined by Ultra-high-performance liquid chromatog. (UHPLC). The AGP1 characterization was investigated by chem. and instrumental anal. including gas chromatog. mass spectrometry (GC-MS), Fourier transform IR (FT-IR) spectroscopy and X-ray diffraction. Results showed that AGP1 was mainly composed of glucose, galactose, mannose and arabinose in a molar percent of 54.3, 23.8, 14.7 and 7.2, resp. The thermogravimetry anal. (TGA) and the differential scanning calorimetry (DSC) were used and showed that AGP1 has good thermal stability until 275°C. Moreover, the purified polysaccharide demonstrated an appreciable in vitro antioxidant potential. The addition of the AGP1, particularly at 0.3% (weight/weight), in turkey sausages instead of ascorbic acid, as preservative, reduced the lipid peroxidation, preserved the pH and color and improved the bacterial stability during cold storage at 4°C for 12 days. Overall, the results showed that the AGP1 deserves to be developed as functional and bioactive components for the food and nutraceutical industries.

International Journal of Biological Macromolecules published new progress about Anethum graveolens. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Formula: C6H12O6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Weisany, Weria published the artcileNano silver-encapsulation of Thymus daenensis and Anethum graveolens essential oils enhances antifungal potential against strawberry anthracnose, HPLC of Formula: 124-76-5, the main research area is Thymus Anethum Colletotrichum nanosilver essential oil antifungal.

Nanotechnol. is an eco-friendly strategy in managing plant diseases. In combination with existing practices nanotechnol. can enhance the protection of agricultural products and food. For example, essential oils (EOs) of thyme (Thymus daenensis L.) and dill (Anethum graveolens L.) have an antimicrobial potential and this potential may be enhanced by certain nanoparticle systems. Here we demonstrate that encapsulating EOs of thyme and dill in silver nanoparticles increases their fungicidal activity against Colletotrichum nymphaeae, causing anthracnose in many horticultural crops. Using GC-MS anal., we identified p-cymene, thymol, carvacrol and (E)-caryophyllene as the main EOs of thyme and limonene, cis-dihydrocarvone, cyclohexanon, and carvone as the main EOs of dill. When the EOs of the two sources were encapsulated in silver nanoparticles, synergistic effects against C. nymphaeae were observed, resulting in more than 80% inhibition of mycelium growth of C. nymphaeae. Moreover, conidia germination was suppressed by nano-encapsulated EOs. We also observed considerable morphol. changes in the fungal hyphae when nano-encapsulated EOs were applied. Our study demonstrates the potential of encapsulated EOs in controlling pathogens that can be very applicable as antifungal agents.

Industrial Crops and Products published new progress about Anethum graveolens. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, HPLC of Formula: 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Rozwalka, Luciane Cristina published the artcileChemical components of essential oils as a base to control two grape pathogens: Sphaceloma ampelinum and Pseudocercopora vitis, COA of Formula: C10H18O, the main research area is chem component essential oil Sphaceloma ampelinum Pseudocercopora vitis.

Anthracnose and grapevine leaf spot are the most important fungal diseases of fox grape in Brazil caused by Sphaceloma ampelinum and Pseudocercospora vitis, resp. Severe attacks of either diseases can affect the yield in the current and subsequent years. Synthetic fungicides are recommended to control these pathogens in the field but may be harmful to the environment and human health over time and select for fungicide-resistant pathogen populations. Among the new strategies for safe food production, free of pesticide residues, essential oils represent a promising tool to control plant pathogens. The objectives of this study were to evaluate the antifungal activity of the volatile compounds of 26 essential oils on germination of P. vitis and S. ampelinum and of their principal active compounds as bases for development of new technol. products. The essential oils of Cinnamomum zeylanicum and Cymbopogon citratus were fungitoxic to P. vitis and S. ampelinum, in vapor and liquid phases, completely inhibiting spore germination. The main compounds found in the essential oils studied were citral, geraniol, eugenol and isoeugenol. All of these, in vapor and liquid phases, were toxic to P. vitis, completely inhibiting spore germination. Citral, in the vapor phase, and citral, eugenol and isoeugenol in the liquid phase, were toxic to S. ampelinum, completely inhibiting spore germination.

Journal of Phytopathology published new progress about Aloysia citriodora. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, COA of Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kazmierczak, Kamila published the artcileSupported Cobalt Catalysts for Acceptorless Alcohol Dehydrogenation, Related Products of alcohols-buliding-blocks, the main research area is cobalt catalyst acceptorless alc dehydrogenation; TiO2; acceptorless alcohol dehydrogenation; cobalt; heterogeneous catalysis; supported catalysts.

The acceptor-less dehydrogenation of 2-octanol was tested over cobalt supported on Al2O3, C, ZnO, ZrO2 and various TiO2 substrates. The catalysts were characterized by ICP, XRD and TGA-H2. For Co/TiO2 P25, the effects of passivation, aging (storage at room temperature), and in situ activation under H2 were investigated. The catalysts must be tested shortly after synthesis in order to prevent deactivation. Cobalt supported on TiO2 P25 was the most active and 69% yield of 2-octanone was obtained, using decane as a solvent. Selectivities for 2-octanone were observed in the range of 90% to 99.9%. Small amounts of C16 compounds were also formed due to aldol condensation/dehydration reactions. The catalysts exhibited higher conversion in the dehydrogenation of secondary alcs. (65-69%), in comparison to primary alcs. (2-10%). The dehydrogenation of 1,2-octanediol led to 1-hydroxy-2-octanone, with a selectivity of 90% and 69% for Co/TiO2 P25 and Co/TiO2 P90, resp.

ChemPlusChem published new progress about Aldol condensation. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kazmierczak, Kamila published the artcileActivity of heterogeneous supported Cu and Ru catalysts in acceptor-less alcohol dehydrogenation, Application In Synthesis of 111-87-5, the main research area is copper ruthenium alc dehydrogenation catalyst.

Acceptor-less alc. dehydrogenation reaction allows the co-production of added-value carbonyl compounds and H2 from alcs. Focusing on supported Ru and Cu catalysts, we evaluated the support effect on the dehydrogenation of 2-octanol and 1-octanol and identified the side products as resulting from aldolisation coupling. The most active and selective catalysts were then tested on the aliphatic vicinal-diol octan-1,2-diol and the highest conversion was reached using Cu/ZrO2 (60%) with a high selectivity (94%) towards 1-hydroxy-2-octanone.

Catalysis Communications published new progress about Aldol condensation. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Application In Synthesis of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Xu, Lei published the artcileEffects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes), Quality Control of 505-10-2, the main research area is Lentinula drying ketone aldehyde; Formaldehyde; High-temperature pre-drying; Shiitake mushroom.

We investigated the relationship between the pre-drying temperature and overall quality of dried shiitake mushrooms (Lentinula edodes). Results showed that high-temperature pre-drying significantly increased the rehydration ratio and hardness of dried shiitake mushrooms, but decreased the degree of shrinkage, degree of browning, and formaldehyde content. The levels of enzyme activity were high throughout the pre-drying process and benefitted the formation of flavoured substances. Furthermore, high-temperatures pre-drying also resulted in a higher content of sulfur compounds These results indicated that the pre-drying processing had significant impacts on the overall quality of dried shiitake mushrooms. This may pave the way for increasing the economic value of dried shiitake mushrooms.

Food Chemistry published new progress about Air drying process. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yan, Jing-Kun published the artcileEffect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices, Category: alcohols-buliding-blocks, the main research area is drying polysaccharide bitter gourd antioxidant antidiabetic; Bioactivity; Bitter gourd (Momordica charantia L.); Drying method; Physicochemical property; Polysaccharide.

In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and IR radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried bitter gourd. FD provided high-quality dried bitter gourd products due to the uniform honeycomb network and less collapsed structure. Three water-soluble bitter gourd polysaccharides (BPS-H, BPS-F, and BPS-I) were obtained from the bitter gourd dried using the three drying methods. The three polysaccharides exhibited similar preliminary structural characteristics with different monosaccharide compositions and mol. weights BPS-I obtained from ID-dried bitter gourd had higher sugar and uronic acid contents than BPS-H and BPS-F. BPS-I exhibited stronger antioxidant activities and bile acid-binding capacity in vitro than BPS-H and BPS-F. Moreover, BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro.

Food Chemistry published new progress about Air drying process. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tu, Xinghao published the artcileEffects of four drying methods on Amomum villosum Lour. ′Guiyan1′ volatile organic compounds analyzed via headspace solid phase microextraction and gas chromatography-mass spectrometry coupled with OPLS-DA, Name: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Amomum volatile organic compound drying solid phase microextraction GCMS.

This paper analyzed the effects of four drying methods (heat pump drying, hot air drying, sun drying, and freeze drying) on the volatile organic compounds (VOCs) in fresh Guiyan1 Amomum villosum Lour. Via separation, component differentiation, and overall variance anal. via HS-SPME-GC/MS coupled with OPLS-DA, 133 kinds of VOCs, mainly composed of hydrocarbons, esters, and alcs., were identified. The differences in Guiyan1 processed by freeze-drying and the other three drying methods were the most significant and easily distinguishable. The main VOCs in the dried samples were bornyl acetate and 2-bornanone, with the largest increase in 2-bornanone and the largest decrease in bicyclogermacrene. The obtained data provided guidance for optimizing the processing and storage of Guiyan1.

RSC Advances published new progress about Air drying process. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Name: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts