Ester formation at the liquid–solid interface

Ha, Nguyen Thi Ngoc; Gopakumar, Thiruvancheril G.; Yen, Nguyen D. C.; Mende, Carola; Smykalla, Lars; Schlesinger, Maik; Buschbeck, Roy; Rüffer, Tobias; Lang, Heinrich; Mehring, M.; Hietschold, Michael

doi:10.3762/bjnano.8.213

Cited by 6 publications

(4 citation statements)

References 40 publications

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“…273 The esterification of carboxylic acid and alcohol on HOPG could be activated by increasing the precursor concentration either by ultrasonication or by extended stirring. 274…”

Section: Control Of Growth Parametersmentioning

confidence: 99%

Controlling a Chemical Coupling Reaction on a Surface: Tools and Strategies for On-Surface Synthesis

2019

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On-surface synthesis is appearing as an extremely promising research field aimed at creating new organic materials. A large number of chemical reactions have been successfully demonstrated to take place directly on surfaces through unusual reaction mechanisms. In some cases the reaction conditions can be properly tuned to steer the formation of the reaction products. It is thus possible to control the initiation step of the reaction and its degree of advancement (the kinetics, the reaction yield); the nature of the reaction products (selectivity control, particularly in the case of competing processes); as well as the structure, position, and orientation of the covalent compounds, or the quality of the as-formed networks in terms of order and extension. The aim of our review is thus to provide an extensive description of all tools and strategies reported to date and to put them into perspective. We specifically define the different approaches available and group them into a few general categories. In the last part, we demonstrate the effective maturation of the on-surface synthesis field by reporting systems that are getting closer to application-relevant levels thanks to the use of advanced control strategies.

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“…273 The esterification of carboxylic acid and alcohol on HOPG could be activated by increasing the precursor concentration either by ultrasonication or by extended stirring. 274…”

Section: Control Of Growth Parametersmentioning

confidence: 99%

Controlling a Chemical Coupling Reaction on a Surface: Tools and Strategies for On-Surface Synthesis

2019

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“…Esters, meanwhile, can be formed through reactions between carboxylic acids and alcohols. These esterification reactions also increase with temperature (61). The presence of oxygen facilitates the oxidation of alcohols to aldehydes, which can further react with carboxylic acids to form esters.…”

Section: Volatile Aroma Compoundsmentioning

confidence: 99%

Food Fermentation in Space Is Possible, Distinctive, and Beneficial

Coblentz,

Evans,

Kothe

et al. 2024

Preprint

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Space exploration is expanding, which demands new technologies and enables new scientific questions. Food, as a bridge between disciplines, can bring these fundamental and applied goals together. Here we investigate whether food fermentation in space is possible, and if so, how it compares with fermentation on Earth. We fermented a miso, a traditional Japanese condiment, on the International Space Station over 30 days, and compared it with two earthbound controls. Using a specially-built environmental sensing box, we gathered metadata for temperature, relative humidity, pressure, and radiation. We analyzed the three misos with shotgun metagenomics to investigate the microbial communities’ composition and safety; whole genome sequencing to investigate the mutation rate ofAspergillus oryzae; untargeted metabolomics to quantify aromatic compounds, amino acids and organic acids; colorimetry to quantify color; and sensory analysis to describe the misos’ flavours and quantify liking and sensory difference. Across these datasets, we found that overall, the space miso is recognizable as a miso, suggesting fermentation in space is possible. We also found certain differences in the space miso: specifically the presence ofBacillus velezensis, a higher mutation rate ofA. oryzae, higher attributions of ‘roasted’ and ‘nutty’ flavours, and the most different sensory impression. Taken together, these observations suggest unique features of the space environment—what we might call ‘space terroir’—which could be harnessed to create more flavorful, nourishing foods for long-term space missions and to address fundamental questions about the biology of novel environments.Significance StatementOur study presents, to our knowledge, the first time a food product has been fermented in space. We demonstrate that fermentation in space is possible with safe and successful results, a proof of concept that offers fermentation as a new tool for space research and future long-term space exploration missions. We also document how the space environment shapes the fermentation process in unique ways, suggesting a ‘space terroir’. These findings on the feasibility and novelty of fermentation in space open up directions for further multidisciplinary research across science, health, systems design, and society and culture.

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“…33 A recent example, reported to be catalysed by graphite, is the ester formation between trimesic acid (TMA) (24) and 1-undecanol (25) (Scheme 5). 34 In this experiment, a TMA solution in undecanol is dropcasted on a HOPG substrate heated at 60-80 °C, and the sample is annealed at this temperature for 10 additional minutes. Subsequent STM analysis of the HOPG substrate reveals the formation of a monolayer of monoester 26.…”

Section: Ester Formationmentioning

confidence: 99%