Microwave-Assisted Homogeneous Acid Catalysis and Chemoenzymatic Synthesis of Dialkyl Succinate in a Flow Reactor

Daviot, Laura; Len, Thomas; Lin, Carol Sze Ki; Len, Christophe

doi:10.3390/catal9030272

Cited by 15 publications

(9 citation statements)

References 32 publications

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“…It could be used in daily fragrance and flavoring essence for the manufacture of soft drinks, ice creams, candies and baking food, also applied to produce lubricants, plasticizers and softeners. The traditional catalyst for synthesizing dodecanic acid ethyl ester is concentrated sulfuric acid, although cheap and easy to obtain, there have still been many side reactions [ 50 ]. The accumulation of carboid is inevitable and the color of the esterified products is too much darker.…”

Section: Resultsmentioning

confidence: 99%

The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

et al. 2022

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Huangjiu is a national alcoholic beverage in China. Millet has congenital advantages in development and utilization of nutrient. Brewing Huangjiu with millet can increase the value of millet. Microbial community plays crucial roles in millet Huangjiu fermentation. Flavor compounds reflect the quality and health function of Huangjiu. The flavor compounds of Huangjiu are complex and their formation is closely associated with microorganisms, but the relationship between them during fermentation has been unknown. In this research, this relationship during millet Huangjiu fermentation were deeply investigated. Totally 86 volatile compounds were detected. Bacillus, Weissella, Paenibacillus, Klebsiella, Prevotella was investigated as the dominant microbes through high-throughput sequencing. 537 correlations between major flavor compounds and microbes were established to reflect the dynamic change during millet Huangjiu fermentation. The top five dominant genus of flavor producing microbes were Chryseobacterium, Sporolactobacillus, Psychrobacter, Sphingobium and Anoxybacillus. The content of malic acid and citric acid was gradually improved all through the millet Huangjiu fermentation. Malic acid and citric acid generated from millet Huangjiu fermentation shows healthy properties as liver protection and eliminating fatigue. Our research provides essential information on microbial community succession and the flavor formation during millet Huangjiu fermentation, and beneficial for development of Huangjiu products.

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Section: Resultsmentioning

confidence: 99%

The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

et al. 2022

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“…21 Potassium phosphate tribasic was modeled based on the production of trisodium phosphate described in ecoinvent 3.4. Diethyl succinate production was evaluated by using a publication describing esterification of succinic acid 22 and the necessary heat quantity was based on ethyl acetate production described in ecoinvent 3.4; ethanol, which is both a solvent and a reagent, was estimated at 20 equivalents with respect to succinic acid loading. Succinyl chloride production was evaluated by using a patent describing carboxylic acid chloride production 23 and the energy consumption was based on trimesoyl chloride production described in ecoinvent 3.4 since no information regarding energy was reported in the patent.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Sustainable One-Pot Synthesis and Polycondensation of a Levoglucosenone-Derived Cyclic Acetal Diol

Diot-Néant

Mouterde

Veith

et al. 2022

ACS Sustainable Chem. Eng.

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The already described one-pot two-step hydration/reduction of levoglucosenone (LGO) into (1R,2S,5R)-6,8-dioxabicyclo[3.2.1]octane-2,4-diol (HO-LGOL) was improved by replacing 50 mol % of Et3N by 5 mol % of K3PO4, a more sustainable base. The sterically hindered diol was then subjected to polycondensations with aliphatic comonomers to prepare new bio-based polyesters that exhibit glass transition (T g) values between 12 and 54 °C and high thermal stability greater than 200 °C. Two different strategies were implemented to perform the polymerizations: (1) utilization of aliphatic diacyl chlorides, or (2) a method involving aliphatic diethyl esters in the presence of a metal catalyst. These methods were then subjected to life cycle assessment to study their environmental impacts.

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“…[71], [73] Referring to the production of succinic diesters, Orjuela et al [74] report the synthesis by reactive distillation processes (using an excess of alcohol), with high yields of diesters. Also, Daviot et al [75] present a study of the synthesis of different succinic diesters, both by succinic acid esterification routes and by diethyl succinate transesterification, testing various alcohols. In their conclusions, they indicate that alcohols with less than 6 carbons provide better yields, greater efficiency in esterification processes (compared to the transesterification route) and greater efficiency (yield) of chemical catalysts compared to enzymatic ones, though the use of these latter is justified by the advantage of requiring lower reaction temperatures.…”

Section: Succinic Diestersmentioning

confidence: 99%

Current Status and Perspectives on the Green Synthesis of Succinic Polyesters for Value‐Added Applications

Gucker

Sayer

Oliveira

et al. 2023

Macro Reaction Engineering

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Polybutylene succinate (PBS) and other succinic (co)polyesters are biodegradable polymers with favorable mechanical and thermal properties that find use in many applications. Due to environmental concerns, polymers based on succinic acid (SA) have been gaining attention, as SA can be produced through biotechnological processes. Thus, this review aims to highlight the synthesis and characteristics of PBS and other succinic copolyesters, with emphasis in the works employing metallic catalysts and enzymes. In addition, the modification of the macromolecular structure by copolymerization or postpolymerization is also discussed. Currently, metallic catalysts are normally used in the synthesis of these materials, under conditions of high temperatures, which can favor the occurrence of thermal degradation, increasing the dispersion of chain length distributions. Moreover, the incrustation of metallic catalysts in polymeric materials makes their application in biomedical products difficult, due to toxicity requirements. In this context, enzymatic catalysis is gaining ground, offering milder synthesis temperatures, high selectivity, and uniformity of synthesized products. This biotechnological route can substitute oligomerization processes with metallic catalysis in future industrial processes, producing materials free from metallic contamination. In addition to production by catalytic routes, trends for future applications of succinic (co)polyesters are presented, with emphasis on the value‐added materials sectors.

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Microwave-Assisted Homogeneous Acid Catalysis and Chemoenzymatic Synthesis of Dialkyl Succinate in a Flow Reactor

Cited by 15 publications

References 32 publications

The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

Sustainable One-Pot Synthesis and Polycondensation of a Levoglucosenone-Derived Cyclic Acetal Diol

Current Status and Perspectives on the Green Synthesis of Succinic Polyesters for Value‐Added Applications

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