JOURNAL OF CHEMICAL THERMODYNAMICS
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2012
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IF 2.422
Tianfei Zhang,Hengde Li,Weigang Zhang,Kazuhiro Tamura
(Liquid + liquid) equilibrium (LLE) data for {water (1) + methanol (2) + β-citronellol (3)} and {water (1) + ethanol (2) + β-citronellol (3)} ternary systems at T = (283.15, 298.15, and 313.15) K are reported. The immiscible region of (water + methanol + β-citronellol) system was found to be larger than that for the ethanol system at the same temperature. The effect of the temperature on the ternary (liquid + liquid) equilibria was examined and discussed. The experimental (liquid + liquid) equilibrium data have been satisfactorily represented by using extended UNIQUAC and modified UNIQUAC models.
研究领域:
化学工程
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物理化学
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DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2019
·Vol. 43
·期 8
·e14003
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IF 1.288
Zhong-Sheng Tang,Xin-An Zeng,Margaret A. Brennan,Zhong Han,Debao Niu,Yujia Huo
Characteristic aroma substances of cis-rose oxide imparts the odorant of “lychee-like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid-phase microextraction gas chromatography-mass spectrometry combined with headspace gas chromatography-ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcohols, 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis-rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis-rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation. Practical applications Fruit consumption, among which tropical fruit-based products have gained huge popularity in the recent years. The main high value-added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation. Therefore, this study aims at providing more information for product improvement and process development.
研究领域:
食品科学
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化学
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DOI
高影响因子
JOURNAL OF CHEMICAL THERMODYNAMICS
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2015
·
IF 2.679
Hengde Li,Yongtao Han,Cheng Huang,Chufen Yang
On this paper, experimental (liquid + liquid) equilibrium (LLE) results are presented for systems composed of β-citronellol and aqueous 1-propanol or acetone. To evaluate the phase separation properties of β-citronellol in aqueous mixtures, LLE values for the ternary systems (water + 1-propanol + β-citronellol) and (water + acetone + β-citronellol) were determined with a tie-line method at T = (283.15, 298.15, and 313.15 ± 0.02) K and atmospheric pressure. The reliability of the experimental tie-lines was verified by the Hand and Bachman equations. Ternary phase diagrams, distribution ratios of 1-propanol and acetone in the mixtures are shown. The effect of the temperature on the ternary (liquid + liquid) equilibria was examined and discussed. The experimental LLE values were satisfactorily correlated by extended UNIQUAC and modified UNIQUAC models.
研究领域:
化学工程
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热力学
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DOI
高影响因子
Polymers
·
2021
·Vol. 13
·期 19
·3314
·
IF 4.329
Rui Peng,Jingjing Zhang,Chungui Du,Qi Li,Ailian Hu,Chunlin Liu,Shiqin Chen,Yingying Shan,Wenxiu Yin
In the present study, the sustained-release system loading citral was synthesised by using PNIPAm nanohydrogel as a carrier and analysed its drug-release kinetics and mechanism. Four release models, namely zero-order, first-order, Higuchi, and Peppas, were employed to fit the experimental data, and the underlying action mechanism was analysed. The optimised system was applied to treat a bamboo mould, followed by assessment of the mould-proof performance. Our experimental results revealed that the release kinetics equation of the system conformed to the first order; the higher the external temperature, the better the match was. In the release process, PNIPAm demonstrated a good protection and sustained-release effect on citral. Under the pressure of 0.5 MPa, immersion time of 120 min, and the system concentration ratio of 1, the optimal drug-loading parameters were obtained using the slow-release system with the best release parameters. Compared to the other conditions, bamboos treated with pressure impregnation demonstrated a better control effect on bamboo mould, while the control effect onPenicillium citrinum,Trichoderma viride,Aspergillus niger, and mixed mould was 100% after 28 days. Moreover, the structure and colour of bamboo remained unchanged during the entire process of mould control.Keywords:nanohydrogels;citral;sustained-release;mechanism;bamboo;anti-mould
研究领域:
材料科学
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微生物学
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林业科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Bolin Xu,Xiujun Lin,Yang Zhao,Chengpeng Yin,Yang Cheng,Xue Li,Yang Li
Oleogels containing bioactive substances such as citral (CT) are used as functional food ingredients. However, little information is available on the influence of different oleogel network structure caused by CT addition and fatty acid distribution on its digestion behavior. Coconut oil, palm oil, high oleic peanut oil, safflower seed oil, and perilla seed oil were used in this study. The results showed that perilla seed oil-CT-based oleogels had the highest oil-holding capacity (99.03 ± 0.3), whereas CT addition higher than 10 wt% could lead to the morphology collapse of oleogels. Physical and thermodynamic analyses revealed that CT could reduce oleogel hardness and higher unsaturated fatty acid content is more likely to form oleogel with stable and tight crystalline network. Moreover, the dense structure of oleogels hinders the contact between oleogels and lipase, thus weakening triglyceride digestion. These findings provide valuable insights into the design of oleogels loading with CT.
研究领域:
食品科学
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化学
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营养学
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DOI
PubMed
高影响因子
JOURNAL OF MOLECULAR STRUCTURE
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2021
·
IF 3.196
Fang Huang,Fei Pan,Li Wang,Zhang Xiao,Jinzhao He,Mei Yan,Jia Wang,Weidong Qiu,Mingxue Liu,Haiqing Dong
Citronellol (Cit), a typical component of rose essential oil, has a variety of physiological activities and is widely used in physiotherapy with tourmaline powder (TP). But the reaction mechanism with biomolecules was not concerned. Therefore, the action mechanism of Cit/TP to bovine serum albumin (BSA) was studied through spectroscopic, docking, dynamic simulation and thermal imaging methods. The results suggested that Cit and BSA could bind at site I chiefly under the driving forces of hydrogen bonds and Van der Waals forces, and the endogenous fluorescence quenching mode of BSA was static. Synchronous, three-dimensional fluorescence spectra, UV–vis, FT-IR reflected Cit could affect the microenvironment near tryptophan and promote the aggregation of the protein structure to change the conformation of BSA. The molecular dynamics (MD) simulation confirmed the conformational change of BSA after ligand binding. Besides, the analysis showed that the existence of TP could improve the affinity of Cit-BSA binding. Infrared thermal images proved that Cit and/or TP could improve the radiation temperature of BSA system. In brief, Cit could spontaneously bind to BSA and change the protein conformation, and the presence of TP would affect the binding mode of Cit-BSA. These findings will be beneficial to further research of Cit and TP in physiotherapy.
研究领域:
生物化学
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药物化学
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生物物理学
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DOI
高影响因子
CARBOHYDRATE POLYMERS
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2021
·
IF 9.381
Shuifang Mao,Bin Wang,Lin Yue,Wenshui Xia
In order to improve the anti-inflammatory activity of chitosan oligosaccharide (COS), chitosan oligosaccharide graft citronellol derivatives (COS-g-Cit1-3) were successfully synthesized via grafting citronellol (Cit) onto COS backbone. The degrees of substitution (DS) of COS-g-Cit1-3 were 0.165, 0.199 and 0.182, respectively. The structure of COS-g-Cit1-3 was confirmed by UV–vis, FT-IR, 1 H NMR and elemental analysis. The in vivo anti-inflammatory activity evaluation results displayed that COS-g-Cit1-3 drastically reduced the paw swelling, and the oedema inhibitions were 22.58 %, 29.03 % and 25.81 %, respectively. The results indicated that the anti-inflammatory effects of COS-g-Cit1-3 were significantly higher than COS and COS-g-Cit2 exhibited the highest anti-inflammatory ability. The results also presented that COS-g-Cit1-3 reduced the expression levels of TNF-α by promoting the secretion of IL-4 and IL-10. Moreover, western blot analysis data proved that COS-g-Cit1-3 inactivated the NF-κB signaling pathway via inhibiting the phosphorylation of p65, IKBα and IKKβ.
研究领域:
药学
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生物技术
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Li Wang,Xinbo Zhuang,Chenlinrui Yue,Hailu Liao,Yanchu Chen,Yinji Chen,Hongkai Xie
Scallops are renowned for their delicious taste and rich nutritional profile, including high contents of eicosapentaenoic acid and docosahexaenoic acid. However, they are highly susceptible to spoilage caused by lipid oxidation and microorganism proliferation. Therefore, in this study, trilayer films based on gelatin/gelatin-dextran/gelatin with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%, w/w) of active fillers (citronellal and α-tocopherol) were developed to preserve scallop adductor muscle during cold storage. Scanning electron microscopy images showed that each layer was well-bonded with no gaps, indicating the successful preparation of the trilayer films. The addition of citronellal and α-tocopherol resulted in a porous cross-section with a slightly rough surface and increased hydrophobicity of the trilayer films. With increase in concentrations of citronellal and α-tocopherol, the thickness, opacity, antioxidant capability, and antibacterial activity of the trilayer films increased, while water vapor permeability and mechanical properties decreased. Both citronellal and α-tocopherol showed controlled release properties in four food simulants, with the longest release times in 95% (v/v) ethanol solution. Furthermore, the incorporation of 1.2% (w/w) of active fillers into the trilayer film significantly enhanced the chemical and microbiological stabilities of the scallop adductor muscles, thereby prolonging their shelf life by six days during cold storage. The developed trilayer films showed excellent controlled release, antibacterial properties, and antioxidant capabilities, indicating their potential for effective preservation of aquatic food products.
研究领域:
食品科学
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材料科学
·
生物技术
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产品关联
DOI
高影响因子
Food Frontiers
·
2023
·
IF 9.9
Chenlinrui Yue,Fengjiao Fan,Yinji Chen,Yong Fang,Hongkai Xie
Biodegradable active packaging films with antimicrobial and antioxidant functions have received much attention due to the food safety and plastic pollution issues. This study prepared and characterized a novel bioactive binary composite film based on gelatin (Ge) and dextran (Dx) incorporated with various concentrations (0%, 0.3%, 0.6%, 0.9%, 1.2%, w/w) of citronellal (Cit) and α-tocopherol (Toc). The thickness, L *, b *, total color difference, water contact angle, opacity, and crystallinity of film significantly increased, whereas the film solubility, swelling degree, water vapor permeability, tensile strength, elongation at break, and a * of film significantly decreased with the increase of Cit and Toc concentrations. However, the addition of Cit and Toc had no significant effect on the film's moisture content and thermal stability. Fourier transforms infrared spectral pattern indicated that physical interactions (H-bonding) between biopolymer matrix and active fillers were formed. Scanning electron microscope images showed that the film added with active fillers had a rough surface and a spongelike cross-section structure compared to control film. Moreover, the release curves of Cit and Toc showed that the film in 95% ethanol solution had the longest release time. Furthermore, the film added with Cit and Toc effectively inhibited the growth of pathogenic and spoilage bacteria ( Shewanella putrefaciens and Escherichia coli ) and quenched the free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)). Overall, it can be inferred that the Ge–Dx-based composite film incorporated with Cit and Toc is a potential antibacterial and antioxidant biodegradable material for food packaging applications to maintain food quality.
研究领域:
材料科学
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食品科学
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生物技术
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产品关联
DOI
高影响因子
Journal of Materials Chemistry B
·
2025
·
IF 5.7
Jiahao Ling,Chu-Ming Pang,Yingxin Tan,Liangzhi Hong
Antibacterial photodynamic therapy offers a promising approach to combating both susceptible and multidrug-resistant pathogens. However, conventional photosensitizers have limitations in terms of poor binding specificity and weak penetration for pathogens. In this study, we developed synergistic photobactericidal polymers that integrate hydrophilic toluidine blue O (TBO) with the lipophilic penetration enhancer citronellol (CT). The CT-containing monomer was copolymerized with glycidyl methacrylate, and then TBO was introduced via the epoxy group's ring-opening reaction. By combining the cationic charge and singlet oxygen (1O2) generation abilities of TBO with citronellol's membrane disrupting ability, the resulting copolymers have enhanced antimicrobial efficacy against Gram-positive, Gram-negative, and multidrug-resistant bacteria. CT not only enables the polymer to self-assemble and enhances the interaction between the polymer and bacteria, but also promotes the accumulation of TBO within cells by improving membrane permeability. 1O2 generated in specific subcellular regions maximize photodynamic therapy's therapeutic potential. Furthermore, these copolymers can be used to develop light-activated antimicrobial polydimethylsiloxane that prevents bacterial adhesion and enables on-demand disinfection.
研究领域:
抗菌材料
·
光动力疗法
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高分子化学
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生物医学工程
·
传染病学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
·
IF 3.714
Rui Cai,Miaomiao Hu,Yijun Zhang,Chen Niu,Tianli Yue,Yahong Yuan,Zhouli Wang
The aim of this study was to investigate the antifungal activity and mechanisms of citral, limonene and eugenol against Zygosaccharomyces rouxii . All the three essential oil ingredients presented strong antifungal activities against Z. rouxii . Minimum inhibitory concentrations of citral, limonene and eugenol were 0.188, 0.75 and 0.4 μL/mL, and the minimum fungicidal concentrations were 0.375, 3 and 0.8 μL/mL, respectively. Scanning electron microscopy showed that the tested essential oil compounds had destructive effects on the yeast cell surface. After treated by citral, limonene and eugenol, the relative electric conductivity and leakage of nucleic acid were increased significantly. SDS-PAGE analysis indicated that the essential oil components could result in the loss of soluble proteins and might also destroy the yeast protein or inhibit their expression. These results demonstrated that citral, limonene and eugenol exerted their antifungal action against Z. rouxii through cell membrane damage and destruction of cellular proteins. This study provided a theoretical possibility that citral, limonene and eugenol could be used as natural food preservatives for the control of Z. rouxii -related spoilage in the fruit juice industry.
研究领域:
食品科学
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微生物学
·
药理学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongzhu Huang,Hong Wang,Yuhan Wu,Chenyi Sun,Maoyin Fu,Ying Zhang,Yunqiu Yang,Xiaochun Wan,Yeyun Li,Qi Chen
GABA black tea (GABT), produced by the combination of anaerobic treatment and Chinese traditional black tea processing technology, has a unique flavor and health benefits. However, how to manufacture high-quality GABT efficiently is the major challenge for this area. In this study, a processing improvement of multiple rolling-anaerobic treatment cycle was applied to prepare tailored GABTs, and their comprehensive quality including aroma, taste and color were analyzed. The sensory evaluation results showed that the improvement significantly optimized the overall GABT quality. The accumulation of linalool oxide Ⅰ, citronellol, etc. was the main reason for the superior aroma of tailored GABT, while the dynamic changes of sweet/umami amino acids, catechins and tea pigments played critical roles in the GABT taste and color quality formation during processing. Furthermore, correlation analysis was applied to determine the contribution of various processing steps. These findings provide a novel manufacturing method for high-quality GABT products.
研究领域:
食品科学
·
茶叶加工
·
感官评价
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）