Synthesis of novel 2-methyl-3-furyl sulfide flavor derivatives as efficient preservatives

Xie, Jinxin; Liao, Benjian; Zhu, Huaqun; Yu, Yanlin; Tang, Ri‐Yuan

doi:10.1039/d1ra04207f

Cited by 6 publications

(4 citation statements)

References 35 publications

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“…Furthermore, [13] C-NMR spectra were employed and signals from 168 ppm were CN/CO structure. [48,23] Figure S20, Supporting Information shows the increasing number of CN/ CO structures from CD 1 to CD 5 . Multiple peaks in the range from 130-140 ppm appear in consistence with PhS groups, while the peaks at 131.5 and 132.6 ppm.…”

Section: Resultsmentioning

confidence: 99%

Construction of Carbon Dots with Color‐Tunable Aggregation‐Induced Emission by Nitrogen‐Induced Intramolecular Charge Transfer

et al. 2021

Advanced Materials

171

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As one of the most promising fluorescent nanomaterials, the fluorescence of carbon dots (CDs) in solution is extensively studied. Nevertheless, the synthesis of multicolor solid‐state fluorescence (SSF) CDs is rarely reported. Herein, CDs with multicolor aggregation‐induced emission are prepared using amine molecules, all of them exhibiting dual fluorescence emission at 480 nm (Em‐1) and 580–620 nm (Em‐2), which is related to the SS bonds of dithiosalicylic acid and the conjugated structure attached to CO/CN bonds, respectively. As a strong electron‐withdrawing group, the increase of CN content makes dual‐fluorescent groups on the surface of CDs produce push and pull electrons, which determines intramolecular charge transfer (ICT) between the double emission. With the increase in CN content from 35.6% to 58.4%, the ICT efficiency increases from 8.71% to 45.94%, changing the fluorescence of CDs from green to red. The increase of ICT efficiency causes fluorescence quantum yield enhancement by nearly five times and redshift of the fluorescence peak. Finally, based on the multicolor luminescence properties induced by the aggregation of CDs, pattern encryption and white‐LED devices are realized. Based on the fat solubility and strong ultraviolet absorption characteristics of CDs, fingerprint detection and leaf anti‐UV hazards are applied.

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Section: Resultsmentioning

confidence: 99%

Construction of Carbon Dots with Color‐Tunable Aggregation‐Induced Emission by Nitrogen‐Induced Intramolecular Charge Transfer

et al. 2021

Advanced Materials

171

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“…In addition, it could convert olive oil into MLM-type lipids containing 23% caprylic acid at sn-1 and sn-3 sites in a solvent-free medium (Fan, Zhang, & Mujumdar, 2019;Madalozzo et al, 2016). In the absence of solvent, Xie et al (2021) reducing production costs and improving the safety of products (Cohen et al, 2017). In the process of microbial fermentation, protease could be secreted to degrade the protein in raw materials, which can be decomposed into flavor substances such as amino acids (Fadel et al, 2015).…”

Section: Enzymatic Hydrolysis Technologymentioning

confidence: 99%

“…In addition, it could convert olive oil into MLM‐type lipids containing 23% caprylic acid at sn‐1 and sn‐3 sites in a solvent‐free medium (Fan, Zhang, & Mujumdar, 2019; Madalozzo et al, 2016). In the absence of solvent, Xie et al (2021) synthesized perfume esters, namely methyl butyrate and octyl acetate, by transesterification catalyzed by immobilized lipase. Uppada et al (2017) could be esterified by immobilized Lactobacillus plantarum lipase, which could synthesize different short‐chain fatty acid esters to a certain extent, and showed a wide application prospect in the food industry, in which the obtained 4‐hydroxy benzyl acetate can also be used as an anti‐tanning agent in cosmetics.…”

Section: The Synthesis Technology For Flavormentioning

confidence: 99%

Advances in processing, encapsulation, and analysis of food flavor compounds

Gan

Zhang

Mujumdar

et al. 2023

J Food Process Engineering

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In recent years, the market for edible flavor has become larger and the demand for edible flavor has become more diverse. Customers are paying more attention to natural, healthy, and functional flavors. This article reviews some new technologies about flavors in recent years, including processing technology, encapsulation, and detection of flavors. The synthetic technologies of flavor include thermal reaction technology, enzymatic hydrolysis technology, and microbial fermentation technology. The encapsulation technology includes nano‐emulsion and filled soluble hydrogel, as well as the new carrier materials used in packaging, such as β‐cyclodextrin, 2‐acetyl‐1‐pyrroline (2AP), yeast cell, and jackfruit seed starch (JM) are also hot spots in recent years. Finally, the detection of flavor components and the monitoring of characteristic flavor substances and harmful flavor substances are very important for flavor quality control. There are many detection techniques, such as chromatographic analysis techniques, solid‐phase microextraction, electronic nose and electronic tongue, sensor arrays, and fluorescence detection with DNA barcoding techniques and (quantitative) conformational relationships.

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“…MIC assay was based on the procedure of the Clinical and Laboratory Standards Institute (CLSI) with 96-well microtiter plates. 59 The MIC was considered the lowest concentration of aryloxyethyl propiolates and homologues at which bacteria failed to grow, as detected by the unaided eye, which matched with the positive control penicillin and vancomycin (fungi, carbendazim) included in the test. The bacteria were cultured in LB culture and gave about 10 8 CFU/mL bacterial suspension (fungi, potato dextrose broth) (HuanKai Microbial, Guangzhou, China).…”

Section: Experimental Procedures For the Synthesis Of Compounds I And Iimentioning

confidence: 99%

Discovery of New Anti-MRSA Agents Based on Phenoxyethanol and Its Mechanism

et al. 2022

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Methicillin-resistant Staphylococcus aureus (MRSA) poses a severe threat to public health and safety. The discovery and development of novel anti-MRSA drugs with a new mode of action are a challenge. In this study, a class of novel aryloxyethyl propiolates and their homologues as anti-MRSA agents have been designed and synthesized based on phenoxyethanol, of which compound II-39 showed high inhibitory activity against MRSA with an MIC of 0.78 μg/mL and an MBC of 3.13 μg/mL, which was better than that of vancomycin. Compound II-39 could destroy the cell wall and cell membrane, inhibited the formation of a biofilm, and bound to the DNA of MRSA through the electrostatic and groove interaction. Proteomic and metabolomic studies revealed that compound II-39 affected multiple intracellular metabolic pathways of MRSA. Notably, compound II-39 could effectively inhibit the expression of CrtPQMN proteins and block the biosynthesis of virulence factor (staphyloxanthin). Thus, aryloxyethyl propiolates and their homologues are promising anti-MRSA agents with multiple targets.

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Synthesis of novel 2-methyl-3-furyl sulfide flavor derivatives as efficient preservatives

Abstract: Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production.

Cited by 6 publications

References 35 publications

Construction of Carbon Dots with Color‐Tunable Aggregation‐Induced Emission by Nitrogen‐Induced Intramolecular Charge Transfer

Construction of Carbon Dots with Color‐Tunable Aggregation‐Induced Emission by Nitrogen‐Induced Intramolecular Charge Transfer

Advances in processing, encapsulation, and analysis of food flavor compounds

Discovery of New Anti-MRSA Agents Based on Phenoxyethanol and Its Mechanism

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