A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate inhibitors to control enzymatic browning to maintain food quality. Accordingly, this study aims to evaluate the effect of small mazamacrocyclic compounds modified with a hydroxypyridinone similar to kojic acid on enzymatic browning, total polyphenols and antioxidant activity in apple juice. The results showed how these compounds interact with the tyrosinase enzyme in a complex interaction inhibiting its activity. The hydroxypyridinone attached to the macrocycle (I1) was crucial to induce the greatest inhibition, being the most powerful inhibitor. The kinetic studies of I1 reveal mixed-type inhibition over tyrosinase with an IC50 of 0.30 mM, which was much higher than the calculated IC50 for I2 and I3. Furthermore, I1 at a concentration of 2.25 mM, significantly reduced the enzymatic browning in fresh apple juice by more than 50% after 1 h under stirring. Also, it completely stops the decrease in the total phenolic content and delays loss of antioxidant capacity during the first 30 min.Grant RTI2018-100910-B-C44 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe" and the Spanish Ministerio de Economia y Competitividad (Projects CTQ2016-78499C6-1-R, CTQ2017-90852-REDC, RED2018-102331-T, PID 2019110751RB-I00 and Unidad de Excelencia CEX2019-000919-M).Muñoz-Pina, S.; Duch-Calabuig, A.; Ros-Lis, JV.; Verdejo, B.; García-España, E.; Argüelles Foix, AL.; Andrés Grau, AM. (2022). A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation. LWT - Food Science and Technology. 154:1-7. https://doi.org/10.1016/j.lwt.2021.1127781715

Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material

[EN] Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised with thiol and amine groups and evaluate their effect on the enzymatic browning as well as the physicochemical properties (pH and degrees Brix), bioactive compounds (ascorbic acid, total phenolics, flavonoids, and flavonols) and the antioxidant capacity of cloudy apple juice. From the obtained results, the mesoporous silica material magnetized by 11 % (w/w) with magnetite and functionalized with thiol groups reduce by 70 % the enzymatic browning in apple juice. It did not affect the physicochemical parameters such as pH or total soluble solids with respect to freshly squeezed juice. In addition, the content of flavonoids, vitamin C, and the antioxidant capacity measured by ABTS are also not affected by oxidation. However, the total content of polyphenols in the treated juice drops by 15 % compared to freshly squeezed juice, nonetheless, the loss is 20 % less than the control untreated. Thus, the material mitigates the loss of total polyphenols and also the antioxidant capacity.Grant RTI2018-100910-B-C44 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe".Muñoz-Pina, S.; Duch-Calabuig, A.; Ruiz De Assín David, E.; Ros-Lis, JV.; Amorós, P.; Argüelles Foix, AL.; Andrés Grau, AM. (2022). Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material. Food Research International. 162(B):1-10. https://doi.org/10.1016/j.foodres.2022.112073110162

Monitoring of chicken meat freshness by means of a colorimetric sensor array

A new optoelectronic nose to monitor chicken meat ageing has been developed. It is based on 16 pigments prepared by the incorporation of different dyes (pH indicators, Lewis acids, hydrogenbonding derivatives, selective probes and natural dyes) into inorganic materials (UVM-7, silica and alumina). The colour changes of the sensor array were characteristic of chicken ageing in a modi¿ed packaging atmosphere (30% CO2¿70% N2). The chromogenic array data were processed with qualitative (PCA) and quantitative (PLS) tools. The PCA statistical analysis showed a high degree of dispersion, with nine dimensions required to explain 95% of variance. Despite this high dimensionality, a tridimensional representation of the three principal components was able to differentiate ageing with 2-day intervals. Moreover, the PLS statistical analysis allows the creation of a model to correlate the chromogenic data with chicken meat ageing. The model offers a PLS prediction model for ageing with values of 0.9937, 0.0389 and 0.994 for the slope, the intercept and the regression coef¿cient, respectively, and is in agreement with the perfect ¿t between the predicted and measured values observed. The results suggest the feasibility of this system to help develop optoelectronic noses that monitor food freshness.Salinas Soler, Y.; Ros-Lis, JV.; Vivancos, J.; Martínez Mañez, R.; Marcos Martínez, MD.; Aucejo Romero, S.; Herranz, N.... (2012). Monitoring of chicken meat freshness by means of a colorimetric sensor array. Analyst. 137(16):3635-3643. doi:10.1039/C2AN35211GS3635364313716Anang, D. M., Rusul, G., Ling, F. H., & Bhat, R. (2010). Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. International Journal of Food Microbiology, 144(1), 152-159. doi:10.1016/j.ijfoodmicro.2010.09.014HINTON, A., & INGRAM, K. D. (2005). Microbicidal Activity of Tripotassium Phosphate and Fatty Acids toward Spoilage and Pathogenic Bacteria Associated with Poultry. Journal of Food Protection, 68(7), 1462-1466. doi:10.4315/0362-028x-68.7.1462Jeremiah, L. . (2001). Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Research International, 34(9), 749-772. doi:10.1016/s0963-9969(01)00096-5Ellis, D. I., & Goodacre, R. (2001). Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends. Trends in Food Science & Technology, 12(11), 414-424. doi:10.1016/s0924-2244(02)00019-5Vinci, G., & Antonelli, M. . (2002). Biogenic amines: quality index of freshness in red and white meat. Food Control, 13(8), 519-524. doi:10.1016/s0956-7135(02)00031-2Lovestead, T. M., & Bruno, T. J. (2010). Detection of poultry spoilage markers from headspace analysis with cryoadsorption on a short alumina PLOT column. 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Analytical Chemistry, 82(5), 2067-2073. doi:10.1021/ac902823wHuang, X., Xin, J., & Zhao, J. (2011). A novel technique for rapid evaluation of fish freshness using colorimetric sensor array. Journal of Food Engineering, 105(4), 632-637. doi:10.1016/j.jfoodeng.2011.03.034Anzenbacher, Jr., P., Lubal, P., Buček, P., Palacios, M. A., & Kozelkova, M. E. (2010). A practical approach to optical cross-reactive sensor arrays. Chemical Society Reviews, 39(10), 3954. doi:10.1039/b926220mRos-Lis, J. V., García, B., Jiménez, D., Martínez-Máñez, R., Sancenón, F., Soto, J., … Valldecabres, M. C. (2004). Squaraines as Fluoro−Chromogenic Probes for Thiol-Containing Compounds and Their Application to the Detection of Biorelevant Thiols. Journal of the American Chemical Society, 126(13), 4064-4065. doi:10.1021/ja031987iRos-Lis, J. V., Martínez-Máñez, R., Rurack, K., Sancenón, F., Soto, J., & Spieles, M. (2004). Highly Selective Chromogenic Signaling of Hg2+in Aqueous Media at Nanomolar Levels Employing a Squaraine-Based Reporter. Inorganic Chemistry, 43(17), 5183-5185. doi:10.1021/ic049422qRos-Lis, J. V., Marcos, M. D., Mártinez-Máñez, R., Rurack, K., & Soto, J. (2005). A Regenerative Chemodosimeter Based on Metal-Induced Dye Formation for the Highly Selective and Sensitive Optical Determination of Hg2+ Ions. Angewandte Chemie International Edition, 44(28), 4405-4407. doi:10.1002/anie.200500583Ros-Lis, J. V., Martínez-Máñez, R., & Soto, J. (2005). Colorimetric Signaling of Large Aromatic Hydrocarbons via the Enhancement of Aggregation Processes. Organic Letters, 7(12), 2337-2339. doi:10.1021/ol050564dCliment, E., Marcos, M. D., Martínez-Máñez, R., Sancenón, F., Soto, J., Rurack, K., & Amorós, P. (2009). The Determination of Methylmercury in Real Samples Using Organically Capped Mesoporous Inorganic Materials Capable of Signal Amplification. 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Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning

The authors are grateful to the Spanish Government (Projects RTI2018-100910-B-C44 and MAT2015-64139-C4-1) and the Generalitat Valencia (Project PROMETEO/2018/024) for supportMuñoz-Pina, S.; Ros-Lis, JV.; Argüelles Foix, AL.; Martínez-Máñez, R.; Andrés Grau, AM. (2020). Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning. Food Chemistry. 310:1-8. https://doi.org/10.1016/j.foodchem.2019.125741S1831

A dual channel sulphur-containing macrocycle functionalised BODIPY probe for the detection of Hg(II) in mixed aqueous solution

We report herein the synthesis and chromo-fluorogenic behaviour of a new probe 1 containing a boron-dipirromethene (BODIPY) unit electronically connected with a dithia-dioxa-aza macrocycle. Acetonitrile and water-acetonitrile 95:5 v/v solutions of the probe showed an ICT band in the visible zone and are nearly non-emissive. When acetonitrile was used as solvent, addition of Hg(II) and trivalent metal cations induced an hypsochromic shift of the absorption band and moderate emission enhancements. A highly selective response was obtained when using competitive media such as wateracetonitrile 95:5 v/v. In this case only Hg(II) induced a hypsochromic shift of the absorption band and a marked emission enhancement.We thank the Spanish Government (MAT2015-64139-C4-1-R) and Generalitat Valenciana (PROMETEOII/2014/047). M. L. P. thanks Generalitat Valenciana for her Grisolia fellowship. Thanks are also due to Fundaça˜o para a Cieˆncia e Tecnologia (Portugal) for financial support to the Portuguese NMR network (PTNMR, Bruker Avance III 400-Univ. Minho), FCT and FEDER (European Fund for Regional Development)-COMPETEQRENEU for financial support to the research centre CQ/UM [PEst-C/ QUI/UI0686/2013 (FCOMP-01-0124-FEDER-037302)], and a postdoctoral grant to R. M. F. Batista (SFRH/BPD/79333/2011).info:eu-repo/semantics/publishedVersio