Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content,antioxidant activity,and foodborne pathogens inhibitory effects

Capsicum annum cultivars Yellow cayenne, Portafortuna, Idealino, Sole, Duemila, Pellegrino, Fantasia, Loco, and Effix were investigated for their antioxidant properties and foodborne pathogens inhibitory activity. The total phenols, flavonoids, anthocyanins, capsaicinoids, carotenoids, ascorbic acid, and vitamin E content were also determined. Duemila and Portafortuna cultivars showed the highest total phenol content with values of 924.3 and 935.0 mg of chlorogenic acid equivalents/100 g dried weight, respectively. Idealino pepper presented the highest capsaicin content (2932.1 μg/g dried weight). The antioxidant capacity was evaluated by using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid test, 2,2-diphenyl-1-picrylhydrazyl test, and ferric reducing ability power assay. Both Pellegrino and Idealino samples exhibited a promising radical scavenging ability against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radical with IC₅₀ values of 45.2 and 45.7 μg/mL, respectively. All the extracts were able to inhibit the growth of Staphylococcus aureus and Listeria monocytogenes investigated strains. The most active are Effix and Fantasia peppers with minimal inhibitory concentration between 12.5 and 25.0 mg/mL, respectively. Overall, these results support the use of these pepper species as dried extract in food preservation.     

Preparation,characterization and antimicrobial study of a hydrogel (soft contact lens) material impregnated with silver nanoparticles

PurposeContact lenses that incorporate antimicrobial properties may reduce the risk for microbial-associated adverse events for lens wearers. The aim of this study was to assess the antimicrobial effects of silver nanoparticles (NP) when impregnated in a hydrogel material.MethodsHydrogel disks, used as a proxy for soft contact lenses, were prepared with silver NPs to add an antimicrobial effect to the polymer. Six groups of disks were created, each with a different concentration of silver NPs. The antimicrobial effect of the hydrogels against Pseudomonas aeruginosa (ATCC15442) and Staphylococcus aureus (ATCC6538) was evaluated at 6, 24, 48 and 72 h.ResultsSilver NP concentrations ranged from 20.71 to 98.06 μg/disk. All groups demonstrated excellent antibacterial effects against P. aeruginosa at each time point. After 6 h all disks didn’t exhibit desirable antibacterial activity against S. aureus; whereas except those with 20.71 μg silver NPs showed antibacterial activity at 24 h and only the disks with 57.13 and 98.06 μg silver NPs showed antimicrobial activity at 48 and 72 h.ConclusionsThe development of contact lenses made of a silver NP-impregnated hydrogel material may bring antimicrobial effects sufficient to decrease the risk of microbial-related adverse events for lens wearers.     

Measurement of Micro Kinetics of Hydrogenation in Liquid Phase Using Raman Spectroscopy

Hydrogenation of liquid organic hydrogen carriers is usually carried out in liquid phase. To measure the kinetics of this hydrogenation, an experimental setup using in situ Raman spectroscopy for analysis of the reaction mixture is proposed. With this setup it is possible to perform hydrogenation reactions at temperatures of up to 573 K and pressures up to 25 MPa. For validation of the experimental setup the hydrogenation of 1‐octene was measured in liquid phase. The reaction progress can be monitored in detail by Raman spectroscopy. To determine kinetic parameters from the experimental data, two modeling approaches were applied: a classic kinetic model and a thermodynamic kinetic model. The results were compared to literature data.     

Charge Transfer Variability in Misfit Layer Compounds: Comparison of SnS-SnS2 and LaS-TaS2

The present paper compares and discusses two selected misfit (layer) compounds exemplarily, namely SnS-SnS₂ and LaS-TaS₂. We have employed a density-functional theory-based approach to calculate structural, energetic, and electronic properties of these structures. We have put emphasis on the difference between single layers, combined double-layer systems and periodically stacked bulk structures. Especially the varying magnitudes of charge transfer between the sublayers were studied. We demonstrate how the chemical constitution of the sublayers affects the interlayer interactions: these may be a weak non-bonding van-der-Waals dominated interlayer interaction as in SnS-SnS₂ and many other layered structures or a strong interaction related to a remarkable charge transfer between the layers as in LaS-TaS₂.     

Ultrafine particles generated from coloring with scented markers in the presence of ozone

High concentrations of ultrafine particles (UFPs) have been previously reported during school art activities. This is possibly due to secondary organic aerosols (SOAs) formed from reactions between ozone and volatile organic compounds emitted from art products. Four brands of markers, three scented and one unscented, were tested inside a stainless steel chamber at eight different ozone concentrations between 0 and 300 ppb. Out of the 32 tested markers, only the lemon‐ and orange‐scented markers from one brand reacted with ozone to form UFPs. Limonene, pinene, and several other terpenes were identified as ingredients of ink in SOA‐forming markers. Coloring with one lemon‐scented marker for 1 min without ozone generated on average approximately 26 ± 4 ppb of limonene inside the chamber. At 150 ppb ozone, using one lemon marker for 1 min formed on average 7.7 × 10¹⁰ particles. The particle size distribution indicated an initial mode of 15 nm which grew to 40 nm. At 50 ppb ozone and below, no significant SOA formation occurred. The number of particles formed is moderately correlated with the mass of ink used (R² = 0.68). Based on these data, scented markers are not likely a strong source of SOA under normal indoor ozone levels.     

Cathode modification with peptide nanotubes (PNTs) incorporating redox mediators for azo dyes decolorization enhancement in microbial fuel cells

To enhance azo dye reduction in cathode of microbial fuel cells (MFCs) and power generation, a novel cathode modification method was developed on carbon paper (CP) through immobilization of redox mediators (RMs) with self-assembled peptide nanotubes (PNTs) as the carrier. Results showed that the optimum peptide concentration for PNT self-assembly on electrode and Orange II decolorization in MFCs was 2 mg mL^?1. The PNT/RMs/CP electrodes exhibited higher electrocatalytic activities than PNT or RM solely modified electrodes and raw carbon paper electrode. MFCs loaded with the riboflavin (RF)/PNT modified cathode (PNT/RF/CP) or anthraquinone-2, 6-disulfonate (AQDS)/PNT modified cathode (PNT/AQDS/CP) showed an enhanced decolorization rate to Orange II compared to that with the control electrode, with the reduction kinetic constants increased by 1.3 and 1.2 folds, respectively. Furthermore, the MFCs with the PNT/AQDS/CP cathode and PNT/RF/CP cathode generated a higher maximum power density of 55.5 mW m^?2 and 72.6 mW m^?2, respectively, compared to the control (15.5 mW m^?2). The PNT/RMs modification could reduce cathode total internal resistance and accelerate electron transfer from electrodes to dyes, which may result in the enhanced performance of MFCs.     

Light-induced changes in bottled white wine and underlying photochemical mechanisms

Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as “sunlight” flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.     

Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave

The phytochemicals content and radical scavenging activity of pistachio (Pistacia vera L.) hull extract obtained by different solvents (water, ethanol, and butanol) were measured and compared. Water was selected as superior solvent. Ultrasound-assisted aqueous extraction of the hull by power ultrasound (35 kHz) was more efficient in ascending the phytochemicals content than the sonochemical ultrasonication (130 kHz). High-performance liquid chromatography-mass spectrometry showed increased amounts of vanillic acid, p-coumaric acid, naringenin, and catechin in ultrasound-assisted extracts. Post-extraction sonication declined significantly the phenolics amount and antioxidant property of the aqueous extract. Microwave-assisted extraction increased the phenolics and flavonoids content at extract in a power-dependent trend.     

Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil

The oxidative stability of refined olive oil with incorporated Pistacia khinjuk fruit oil (PKFO; 0.5%, 1%, 2%, 5%, and 10%) during thermal processing at 170ºC for 8 h was evaluated. The conjugated diene values, carbonyl values, acid values, oil/oxidative stability indices, and total tocopherol content were measured during thermal processing. Olive oil containing 0.5% PKFO was identified as the most oxidative stable oil followed by oils containing 100 ppm TBHQ and 1, 5, 10, and 2% PKFO. No significant difference between samples of olive oil containing 100 ppm TBHQ and 1% PKFO was observed. Thus, it was concluded that PKFO at levels lower than 1% could provide stronger antioxidation activity in comparison with TBHQ (the strongest syntactic antioxidant used in the food industry). Moreover, reduction in tocopherol compounds during thermal processing was higher in olive oil containing TBHQ as compared to those in pure olive oil.