Migration analysis,antioxidant, and mechanical characterization of polypropylene-based active food packaging films loaded with BHA,BHT, and TBHQ

Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations of BHT, 2% to 3% BHA, and 3% TBHQ significantly increased the tensile strength (TS) of the composite films compared with control films. Increasing antioxidant concentration decreased TS values for BHT films, whereas an opposite trend was observed for BHA and TBHQ films. BHA at < 2%, BHT at > 2%, and TBHQ at all added concentrations significantly reduced elongation at break (E_b) of the composite films compared to control films. Water vapor permeability (WVP) of 1% BHT film was not significantly different from control. However, other antioxidants especially at increased concentrations significantly increased WVP values. TBHQ films with 300% to 662% increase had the highest WVP and BHT films with 5% to 81% increase had the lowest WVP among composite films. All three antioxidants had a negative effect on the transparency of the films; however the effect of BHA at higher concentrations was greater. The antioxidants did not change the color attributes of the films. Films containing all antioxidants showed 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, which increased with increase in their concentration, especially for those containing 3 wt.% BHT and TBHQ. Overall, incorporating BHA and BHT into a PP matrix improved mechanical, barrier, antioxidant properties, and film appearance and consequently were proposed for the development of antioxidant active PP films. TBHQ film is not recommended for food packaging because of its weak mechanical properties (lower E_b and TS values, higher WVP, and greater migration).     

微纳米气泡形成羟基自由基的研究进展

从微纳米气泡溶液中是否可以产生·OH、·OH的鉴别方法、·OH的生成机理以及强化·OH的生成等几个方面论述了微纳米气泡溶液中生成·OH的研究进展。电子自旋共振技术和荧光分光光度法作为检测·OH的2种技术,均存在一定的误导性,对于荧光分光光度法,最重要的就是排除H2O2的干扰。此外,目前要获得含有高浓度·OH的微纳米气泡溶液,使用氧气气源是前提,且可通过超声空化或使用铜作为催化剂等进一步增强·OH的生成。虽然机理问题尚未明确,但微纳米气泡技术已在农业、养殖业和废水处理等领域有了广泛的应用,并展现出良好的应用前景。     

Theoretical kinetic study of the reaction between dimethyl disulfide and OH radicals

The potential energy profile of the reaction between dimethyl disulfide and OH^? radicals is explored by utilizing ab initio and hybrid meta density functional theory methods. Having the energies and structural data of the stationary points, statistical rate theories, such as transition state theory and variable reaction coordinate-transition state theory, are employed to compute the overall rate constants, and discuss the mechanism and product channels. On the basis of the calculations, the overall rate coefficient is predicted to be 2.49?×?10^?10?cm³?molecule^?1?s^?1 at 298?K. It is found that in the most favorable pathway, the reaction proceeds via formation of the relatively unstable intermediate CH₃S^?(OH)SCH₃ decomposing rapidly to yield CH₃S^?+CH₃SOH.     

Immobilization of surface non-affinitive protein onto a metal surface by an external electric field

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Hydroxyl Group Separation Distances in Anti-Freeze Compounds and Their Effects on Ice Nucleation

Since the discovery of biological antifreeze glycoproteins (AFGPs), which can inhibit ice nucleation, there has been considerable interest in understanding their mechanisms and mimicking them in synthetic polymers. In this study, we used molecular dynamics simulations of modified polyvinyl alcohol (PVA) compounds to show that the hydroxyl (OH) group distance is a key factor in whether certain compounds promote or inhibit ice nucleation. A hydroxyl distance smaller than ~2.8 Å but greater than ~7.1 Å in modified PVA (MPVA) compounds was associated with the promotion of ice nucleation, while a hydroxyl group separation distance of approximately ~5.0 Å was correlated with a delay in ice nucleation, owing to changes in the energy of the system. Thus, these results may help explain some of the mechanisms of current known anti-freeze compounds and may have implications for designing new anti-freeze compounds in the future.     

咖啡酸的化学改性及产物抗氧化性的研究

以咖啡酸和氨基酸乙酯盐酸盐为原料,1-(3-二甲基氨基丙基)-3-乙基碳二亚胺盐酸盐(EDC)及1-羟基苯并三唑(HOBt)为催化剂,合成咖啡酰甘氨酸乙酯、咖啡酰丙氨酸乙酯、咖啡酰丝氨酸乙酯、咖啡酰苏氨酸乙酯4种产物。利用核磁共振氢谱(~1H NMR)和高效液相色谱-质谱(HPLC-MS)对产物结构进行表征,考察了咖啡酸化学改性产物对DPPH自由基及羟基自由基活性的抑制率及对红细胞膜的刺激性,并与咖啡酸单体进行了比较。结果表明,通过在咖啡酸中引入甘氨酸乙酯、丙氨酸乙酯、丝氨酸乙酯和苏氨酸乙酯后,4种咖啡酸酰胺类产物均呈现较好的抑制DPPH自由基、羟基自由基活性的效果;咖啡酰丝氨酸乙酯清除DPPH自由基能力较强,其IC_(50)值为13.5 μmol/L;咖啡酰丙氨酸乙酯清除羟基自由基能力较强,其IC_(50)值为0.214 mmol/L。红细胞溶血试验结果表明,4种咖啡酸酰胺类衍生物的红细胞溶血率均低于咖啡酸单体。     

Heterogeneous oxidation of indoor surfaces by gas‐phase hydroxyl radicals

We investigate heterogeneous oxidation kinetics of monolayer‐thick, surface‐sorbed organics, namely di‐n‐octyl phthalate (DnOP) and palmitic acid (PA), with gas‐phase OH. The pseudo‐first order rate constants for organic loss at OH concentrations of 1.6 × 10⁸ molecules/cm³ are: (2.3 ± 0.1) × 10^?4 to (4.8 ± 0.8) × 10^?4 s^?1, and (1.3 ± 0.5) × 10^?4 s^?1 for DnOP and PA, respectively. Films developed in indoor office environments over a few weeks are also oxidized using the same OH concentration. Heterogeneous decay rate constants of mass signals from these films, attributed to phthalates (MW = 390.6) and to PA, are similar to those for the single‐component films, ie, (1.9 ± 0.4) × 10^?4 to (3.4 ± 0.5) × 10^?4 s^?1, and (1.1 ± 0.4) × 10^?4 s^?1, respectively. These results suggest that the lifetimes for OH heterogeneous oxidation of monolayer‐thick indoor organic films will be on the timescale of weeks to months. To support this argument, we present the first analysis of the mass transfer processes that occur when short‐lived gas‐phase molecules, such as OH, are taken up by reactive indoor surfaces. Due to rapid chemical production, the diffusion limitation to mass transfer is less important for short‐lived molecules than for molecules with little chemical production, such as ozone.     

羟自由基和过氧自由基氧化对美藤果蛋白功能性质的影响

以碱提酸沉法从美藤果饼中提取美藤果蛋白,并采用羟自由基和过氧自由基氧化体系对其进行不同程度的模拟氧化,通过分析羰基、巯基、溶解性、乳化性和起泡性的变化规律,探讨羟自由基和过氧自由基氧化对美藤果蛋白功能性质的影响。结果表明:两个体系中的自由基可使美藤果蛋白羰基含量显著增加,最大增幅分别为2.10倍和2.28倍;总巯基与游离巯基含量显著降低,总巯基最大降幅分别为25.75%和31.79%,游离巯基最大降幅分别为85.97%和83.33%;溶解性显著降低,最大降幅分别为46.92%和30.51%;乳化性与乳化稳定性先升高后降低,在双氧水(H2O2)和2,2'-盐酸脒基丙烷(AAPH)浓度均为1 mmol/L时达到最大;起泡性与泡沫稳定性先升高后降低,分别在H2O2浓度为5 mmol/L和AAPH浓度为3 mmol/L时达到最大。美藤果蛋白在羟自由基和过氧自由基氧化体系中均发生显著氧化,从而导致其功能性质改变。     

两种海藻内生菌的分离及其抗氧化活性研究

为研究不同海藻不同内生菌(细菌、真菌)的抗氧化活性差异,并筛选出抗氧化活性较好的菌株。选取广西北部湾海域绿藻门石莼(Ulva lactuca L.)与褐藻门裙带菜(Undaria pinnatifida Suringar)为研究对象,以其清除DPPH、羟基自由基与超氧阴离子的能力综合评价体外抗氧化活性,在抗氧化能力都较强的前12株菌株中进一步遴选出石莼与裙带菜内生细菌与内生真菌各3株进行深入检测。石莼与裙带菜的内生细菌、真菌对DPPH、羟基自由基与超氧阴离子的清除活性均随质量浓度增加而升高;不同藻类的石莼与裙带菜的内生菌抗氧化活性之间存在显著差异(P0.05);同种藻类内生菌间,除裙带菜内生真菌外,整体表现为,石莼与裙带菜的内生细菌对DPPH、羟基自由基与超氧阴离子的半抑制浓度IC_(50)值均显著高于内生真菌,说明石莼与裙带菜内生细菌的抗氧化活性显著低于内生真菌。其中,石莼内生真菌SZ-5菌株清除DPPH、羟基自由基与超氧阴离子的综合能力相对最强,IC_(50)依次为(0.59±0.06)、(1.30±0.36)、(1.14±0.35)mg/mL;经分子鉴定为短梗霉菌属真菌Aureobasidium spp.。