Search Results (284)

A chemical investigation of the EtOAc fraction from soft coral Clavularia viridis resulted in the isolation of 12 undescribed dolabellane-type diterpenoids, namely clavirolides W–Z (1–4), clavularols A–H (5–12), and three known analogs (13–15). Their structures were characterized by an extensive analysis of spectroscopic data, including X-ray diffraction and ECD calculations for the assignment of absolute configurations. The structures of 2 and 4–6 are feathered as peroxyl-substituted derivatives, while compounds 7–12 possess additional oxidative cyclization, including epoxide or furan that are rare in the dolabellane family. All these compounds were evaluated for activities on cytotoxic and anti-inflammatory models. Compound 10 exhibited most potential against NO production in the BV2 cell induced by LPS with an IC₅₀ value of 18.3 μM. Full article

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12–18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH measurements. Forty-eight distinct VOCs were identified in the samples, with aldehydes, alcohols, ketones, acids, furans, and esters representing the predominant categories. Among these compounds, 18 were identified as characteristic aroma compounds, including 3-hexanone, 2, 3-butanedione, and oct-1-en-3-ol. Samples subjected to different boiling durations were successfully differentiated through topographic plots, fingerprint mapping, and multivariate analysis. The abundance and diversity of VOCs reached peak values in samples boiled for 12–18 s. Furthermore, 28 VOCs were identified as potential markers for distinguishing between different boiling durations, including 2-butoxyethanol D, benzaldehyde D, and (E)-2-pentenal D. This study concludes that a boiling duration of 12–18 s for donkey meat during hotpot preparation yields optimal quality characteristics and volatile flavor compound profiles and provides valuable insights for standardizing cooking parameters in hotpot preparations of other meat products. It is necessary to confirm this finding with sensory evaluations in further research. Full article

In this study, four lactic acid bacteria (LAB) strains, including Lactiplantibacillus plantarum CICC21790, Lacticaseibacillus casei CICC6117, Lacticaseibacillus rhamnosus ATCC7469, and Limosilactobacillus fermentum CICC22704, were used to ferment a plant-based milk composed of chestnut and soybean. The fermentative characteristics of the four LAB strains and the aroma characteristics of the resulting plant-based milks were systematically investigated. The results showed that all four LAB strains successfully fermented the plant-based milk. The viable cell counts ranged from 7.67 to 8.57 lg CFU mL⁻¹, and pH values were between 3.80 and 4.10. Comprehensive analyses performed using E-nose and HS-GC-IMS revealed distinct aroma characteristics in plant-based milks fermented by different LAB strains. Specifically, LAB fermentation, particularly by the CICC22704, significantly reduced the concentrations of aldehydes (e.g., hexanal, heptanal), thereby diminishing Green aroma characteristics. The increased concentrations of alcohols (e.g., 1-pentanol), ketones (e.g., 2, 3-butanedione) and furan compounds (e.g., 2-pentylfuran) in fermented plant-based milks enhanced Pungent, Creamy, and Fruity aroma characteristics, respectively. Fermentation by CICC21790, ATCC7469, and CICC6117 may result in stronger intensities of these three aroma characteristics compared to fermentation by the CICC22704. For the Fatty aroma characteristic, it was enhanced by CICC21790 fermentation but diminished by ATCC7469, CICC6117, and CICC22704 fermentations. Full article

The semi-synthesis of the (5R,7R,11bR)-9-(di(1H-indol-3-yl)methyl)-4,4,7,11b-tetramethyl-1,2,3,4,4a,5,6,6a,7,11,11a,11b-dodecahydrophenanthro[3,2-b]furan-5-yl acetate was performed via a pseudo-multicomponent reaction involving a double Friedel–Crafts alkylation between the natural product-derived aldehyde 6β-acetoxyvouacapane and the corresponding indole. The transformation was carried out under solvent-free mechanochemical conditions using mortar and pestle grinding, with ZnCl₂ as the catalyst. Structural elucidation of the target compound was accomplished using 1D and 2D NMR spectroscopy (¹H, ¹³C, COSY, HSQC, and HMBC), FT-IR, and high-resolution mass spectrometry (HRMS). Full article

In the present study, we describe the synthesis of N-(2-((2-(1H-indol-3-yl)ethyl)carbamoyl)phenyl)furan-2-carboxamide via a two-step reaction sequence. Initially, isatoic anhydride was reacted with tryptamine to afford the corresponding intermediate, which was subsequently subjected to acylation using furan-2-carbonyl chloride. The final product was comprehensively characterized by melting point analysis, ¹H and ¹³C NMR, HSQC, IR, and MS spectrometry. The combined spectroscopic and analytical data unequivocally confirm the successful synthesis and structural integrity of the target compound. Full article

Ion interactions with molecular structures give insights into physicochemical processes in the cosmos, radiation damage, plasma, combustion, and biomass conversion reactions. At the atomic scale, these interactions lead to excitation, ionization, and dissociation of the molecular components of structures found across all these environments. Furan, cyclic aromatic ether (C₄H₄O), serves as a gas-phase deoxyribose analog and is crucial for understanding key pathways in renewable biomass conversion, as its derivatives are versatile molecules from lignocellulosic biomass degradation. Therefore, collisions of H₃⁺ and C⁺ ions with gas-phase furan molecules were investigated in the 50–1000 eV energy range, exploiting collision-induced emission spectroscopy. High-resolution fragmentation spectra measured at 1000 eV for both cations reveal similar structures, with C⁺ collisions resulting in more significant furan fragmentation. Relative cross-sections for product formation were measured for H₃⁺ + C₄H₄O collisions. Possible collisional processes and fragmentation pathways in furan are discussed. These results are compared with those for tetrahydrofuran and pyridine to illustrate how the type and charge of the projectile influence neutral fragmentation in heterocyclic molecules. Full article

The exploitation of underutilised resources is critical for achieving a sustainable society, and non-edible seaweeds are promising candidates. This study focused on the red alga Portieria hornemannii from Okinawa, Japan, a seaweed with a distinctive aroma, and determined its volatile organic compounds (VOCs) and halogenated secondary metabolites using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) at various extraction temperatures. HS-SPME-GC-MS analysis revealed 52 VOCs in Okinawan P. hornemannii, including predominant compounds α-pinenyl bromide (IUPAC name: 2-bromomethyl-6,6-dimethylbicyclo [3.1.1]hept-2-ene; halogenated monoterpene), myrcene disulfide (3-(6-methyl-2-methylidenehept-5-enylidene)dithiirane), and 5,6-dimethyl-1H-benzimidazole, the content of which in the extract increased with increasing extraction temperature from 30 to 60 °C. On the other hand, the β-myrcene (7-methyl-3-methyleneocta-1,6-diene) content, which likely contributes majorly to the distinct fresh odour of the algae, declined as the temperature increased. Furthermore, the proportion of β-myrcene obtained using SPME was significantly higher than that extracted using solvent liquid extraction (SLE) (7.20% in SPME at 30 °C vs. 0.09%, respectively). However, SLE-GC-MS provided a different P. hornemannii volatile profile, allowing for the acquisition of more furan-, alcohol-, ester-, and carboxylic acid-containing compounds. These data provide valuable information, such as a systematic analytical framework for volatiles profiling in the marine macroalgae P. hornemannii, with potential applicability in the development of food and fragrance products. Full article

The Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and carbonyl groups, particularly from reducing sugars. The pH value of the medium is a key parameter controlling the kinetics of the Maillard reaction, as it influences the concentration of nucleophilic groups. Other specific conditions of reaction medium such as temperature, reaction time (or residence time in a process), and water activity also significantly influence the Maillard reaction. Understanding the impact of these parameters is essential for optimizing the Maillard reaction to enhance sensory attributes, nutritional qualities, and product stability during the storage and distribution of the final products. The Maillard reaction is responsible for the formation of desirable sensory qualities such as flavor, aroma, color, and texture in cooked and thermally processed foods, in addition to the improvement of nutritional value and shelf life of foods. In contrast, there are limitations in its industrial applications, as it can also generate harmful compounds such as acrylamide, N(6)-carboxymethyllysine, furans, and heterocyclic amines, as well as undesired changes in the nutritional value of the food. This review provides an overview of the Maillard reaction’s mechanism, influencing parameters, pros and cons, as well as some food industrial applications. Full article

Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread making. This study evaluated the effects of prolonged sourdough fermentation on roasted carob flour, with a focus on microbial dynamics and its functional and technological properties. Carob and carob–wheat sourdoughs were prepared using a mixed starter culture comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Fructilactobacillus sanfranciscensis, and Lactobacillus helveticus) and three yeast species (Saccharomyces cerevisiae, Kazachstania humilis, and Torulaspora delbrueckii). The sourdoughs underwent six consecutive refreshment cycles and were analyzed to determine their pH, microbial and biochemical composition, gassing power, and volatile organic compounds (VOCs). The carob–wheat sourdough exhibited faster acidification and higher lactic acid bacteria (LAB) activity, resulting in a 90–98% reduction in the sugar content, compared to 60% in the carob sourdough. Microbial sequencing revealed that L. plantarum was the dominant species in all samples, while K. humilis and S. cerevisiae were enriched in carob and carob–wheat sourdough, respectively. Both types of sourdough demonstrated effective leavening in bread dough without the addition of commercial yeast. Fermentation also modified the VOC profiles, increasing esters and alcohols while reducing acids, aldehydes, ketones, and furans. While the antioxidant activity showed a slight decline, the pinitol content remained unchanged. These findings suggest that extended sourdough fermentation, supported by multiple refreshments, enhances the baking suitability of roasted carob flour and supports its application as a functional, sustainable ingredient. Full article

The cement industry contributes approximately 7% of global anthropogenic CO₂ emissions, primarily through energy-intensive clinker production. This study evaluates the thermal behavior and gas emissions of seven waste materials (sawdust, pecan nutshell, wind blade waste, industrial hose waste, tire-derived fuel, plastic waste, and automotive shredder residue) as alternative fuels for cement manufacturing, motivated by the limited information available regarding their performance and environmental impact, with bituminous coal used as a reference. Thermogravimetric analysis and differential scanning calorimetry (TGA-DSC) were used to quantify mass loss and energy changes, while TGA coupled with mass spectrometry (TGA-MS) was used to identify volatile compounds released during thermal degradation. Both TGA-DSC and TGA-MS were conducted under oxidative conditions. The analysis revealed that these waste materials can generate up to 70% of coal’s energy, with combustion primarily occurring between 200 °C and 600 °C. The thermal profiles demonstrated that these materials can effectively replace fossil fuels without releasing harmful toxic gases like HCl, dioxins, or furans. Combustion predominantly emitted CO₂ and H₂O, with only trace volatile organic compounds such as C₃H₃ and COOH. The findings highlight the potential of alternative fuels to provide substantial energy for cement production while addressing waste management challenges and reducing the industry’s environmental impact through innovative resource valorization. Full article

The use of tomato plant residues (i.e., stems, leaves, etc.) as a substrate for catalytic pyrolysis of biomass was investigated. A comprehensive study was conducted to investigate the impact of catalysts on the performance of different pyrolysis fractions (i.e., gas, biosolid, waxes, and bioliquid) as well as the distribution of products within the bioliquid. The catalysts employed in this study were derived from two distinct types of zirconia. The first type was synthesized by a conventional sol-gel method, while the second type was prepared with a modified method aimed at improving the presence of mesopores. This modification involved the incorporation of Pluronic 123. These materials were designated ZrO₂ and ZrO₂P25, respectively. Both types of zirconia were used as supports for tungstophosphoric acid (H₃PW₁₂O₄₀, TPA), a heteropolyacid with a Keggin structure, in the preparation of catalysts with strong acid sites. The results demonstrated that the bioliquid yield of the non-catalytic fast pyrolysis of tomato plant waste was approximately 23% and that the obtained bioliquid contained a wide variety of molecules, which were detected and quantified by GC-MS. In the presence of the catalysts, both the bioliquid yield and the distribution of bioliquid products were substantially modified. Furthermore, the possible sugar degradation pathways leading to the formation of the molecules present in the pyrolytic bioliquids were thoroughly examined. The results obtained from this study indicate that the physicochemical characteristics of the catalysts, specifically their pore size and acidity, have a significant impact on the selectivity of the catalytic processes towards valuable molecules, including anhydro-sugars and furanic derivatives such as furfural and furfuryl alcohol. Full article

With the advancement of new synthetic techniques, 5-Methyl-2-ethylfuran (5-MEF) has emerged as a promising renewable biofuel. In this study, the potential energy surfaces for the unimolecular dissociation reaction, H-addition reaction, and H-abstraction reaction of 5-MEF were mapped at the CBS-QB3 level. The temperature- and pressure-dependent rate constants for these reactions on the potential energy surfaces were determined by solving the master equation, using both transition state theory and Rice–Ramsperger–Kassel–Marcus theory. The results showed that the dissociation reaction of the C(6) site on the branched chain of 5-MEF has the largest rate constant and is the main decomposition pathway, while the dissociation reaction of the H atom on the furan ring has a lower rate constant and is not the main reaction pathway. In addition, the dissociation of H atoms on the branched chain and intramolecular H-transfer reactions also have high-rate constants and play an important role in the decomposition of 5-MEF. H-addition reactions mainly occur at the C(2) and C(5) sites, and the generation of the corresponding products through β-breakage becomes the main reaction pathway. With the increase in temperature, the H-addition reaction at the C(2) site gradually changes to a substitution reaction, dominating the formation of C₂H₅ and 2-methylfuran. Full article

This study evaluated the impact of reduced crude protein (CP) diets supplemented with four essential amino acids (EAAs) on production efficiency and meat quality characteristics in Bamei pigs. Thirty-six castrated Bamei pigs (half male and half female, 100 days old, with an average body weight of 50.65 kg) were randomly assigned to three different dietary CP levels: control group (16.0% CP), group I (14.0% CP + EAA), and group II (12.0% CP + EAA). In both experiments, the group I and group II diets were supplemented with crystalline AA to achieve equal contents of standardized ileal digestible (SID) lysine, methionine, threonine, and tryptophan. After a 70-day feeding trial, the results showed that (1) low-protein diets of different levels supplemented with four EAAs had no significant effect on the growth performance of Bamei pigs (p > 0.05) but had a tendency to increase average daily feed intake (ADFI). (2) In terms of slaughter performance, compared with the control group, the low-protein amino-acid-balanced diet significantly reduced the pH of gastric contents (p = 0.045), and tended to increase the backfat thickness and dressing percentage (p > 0.05). (3) The effect of low-protein diets on muscle amino acids showed that group I was significantly improved, including increased Threonine, Serine, Glycine and Bitter amino acids. (4) Compared with the control group, the low-protein group increased the ratio of unsaturated fatty acid (UFA)/total fatty acids (TFAs), Monounsaturated Fatty Acid (MUFA)/TFA, and Polyunsaturated Fatty Acid (PUFA)/TFA, and the content of decanoic acid, myristic acid, and cis-11-eicosenoic acid in group II was significantly higher than that in the other two groups (p ≤ 0.012). (5) The total number of flavor compounds in the muscle of the low-protein group was higher than that of the control group, including Aldehyde, Alcohol, sulfide, Alkane, and Furan compounds. Among them, the relative contents of Hexanal, Heptaldehyde, Benzaldehyde, E-2-Octenal, 2,3-Octanedione, and 2-Pentylfuran in group II were significantly higher than in those groups (p < 0.05). Notably, the 14% dietary protein level group had the most significant effect on the meat quality and flavor of Bamei pigs. Therefore, under the condition of amino acid balance, reducing the use of protein feed raw materials and adding synthetic amino acids can not only improve the meat quality and flavor of finishing pigs, but also save the feed cost. Full article

The association of an aromatic ring with an N-H-unsubstituted imine generates families of compounds that have been little studied until now except when the ring is a phenyl group. Recently, such imines substituted by a furan or thiophene group have been synthesized. This work reports a similar study where a pyrrole or pyridine ring is directly linked to an N-unsubstituted aldimine or ketimine group in order to isolate such compounds and to open the way to the knowledge of their physicochemical properties. The lower volatility of pyrrole and pyridine derivatives compared to aryl, furan, or thiophene derivatives greatly increases the difficulty of the synthesis and isolation of these kinetically unstable compounds. Full article