Delayed volatile compound release properties of self-assembly structures in emulsions

Temporal release and retention of aroma compounds from structured emulsions (where unsaturated monoglycerides are added to the oil) and conventional oil-in-water emulsions were studied using in vitro dynamic headspace analysis by proton-transfer reaction mass spectrometry and static headspace analysis by gas chromatography-mass spectrometry. Under dynamic conditions, the structured emulsion exhibited delayed release compared to the oil-in-water emulsion containing the same lipid content of 5%. The time to maximum concentration T max of amphiphilic and lipophilic aroma compounds increased by a factor of 1.2 (for 3 E-hexenal) to 1.9 (for octanal). The aroma release profile of the 5% lipid structured emulsion was close to that obtained for the oil-in-water emulsion containing 10% lipid. Under static conditions, the 5% lipid structured emulsion retained more of the most lipophilic aroma compounds than its counterpart 5% oil-in-water nonstructured emulsion. The present study provides potential solutions for modulating aroma release profiles of reduced-fat foods by self-assembly structures.     

Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging

The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Upon storage at 50 degrees C, the formation of 2-butyl-2-octenal was found, which increased with time. This enal was generated by crotonization of hexanal as demonstrated in model experiments. The formation of 2-butyl-2-octenal was also detected in Longjing tea infusions and Longjing tea leaves upon storage at 50 degrees C. The presence of nonvolatiles induced a strong decrease in aroma release. These effects were mainly due to catechins, major constituents of green tea infusion. Free amino acids, that is, glycine, contributed only to significantly decrease alpha,beta-unsaturated carbonyl aroma compounds, that is, 1-octen-3-one and geranial. Model reaction containing a mixture of 1-octen-3-one and glycine indicated on the basis of NMR and MS data the formation of the tentatively identified N-1-(3-oxo-octyl)glycine resulting from a 1,4-addition. The perceived aroma of green tea infusion is very likely to be affected by the formation of new aroma compounds and the changes in aroma release affected by interactions with tea nonvolatile components. This deserves further investigations on the sensory level.     

Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism

The formation of acetic acid was elucidated based on volatile reaction products and related nonvolatile key intermediates. The origin and yield of acetic acid were determined under well-controlled conditions (90-120 degrees C, pH 6-8). Experiments with various 13C-labeled glucose isotopomers in the presence of glycine revealed all six carbon atoms being incorporated into acetic acid: C-1/C-2 ( approximately 70%), C-3/C-4 ( approximately 10%), and C-5/C-6 (approximately 20%). Acetic acid is a good marker of the 2,3-enolization pathway since it is almost exclusively formed from 1-deoxy-2,3-diulose intermediates. Depending on the pH, the acetic acid conversion yield reached 85 mol % when using 1-deoxy-2,3-hexodiulose (1) as a precursor. Hydrolytic beta-dicarbonyl cleavage of 1-deoxy-2,4-hexodiuloses was shown to be the major pathway leading to acetic acid from glucose without the intermediacy of any oxidizing agents. The presence of key intermediates was corroborated for the first time, i.e., tetroses and 2-hydroxy-3-oxobutanal, a tautomer of 1-hydroxy-2,3-butanedione, also referred to as 1-deoxy-2,3-tetrodiulose. The hydrolytic beta-dicarbonyl cleavage represents a general pathway to organic acids, which corresponds to an acyloin cleavage or a retro-Claisen type reaction. Although alternative mechanisms must exist, the frequently reported hydrolytic alpha-dicarbonyl cleavage of 1 can be ruled out as a pathway forming carboxylic acids.     

Spatial distribution,total length frequencies and otolith morphometry as tools to analyse the effects of a flash flood on populations of roach (Rutilus rutilus)

Floods are known to be the major source of natural variability and disturbance in stream ecosystems. However, the management and channelisation of large rivers have impacted the fluvial geomorphology and disconnected the main channel and floodplains used as nurseries by many species of fish. This study examines the influence of a first autumnal flood event of the Ardèche River on the roach population, Rutilus rutilus (Linnaeus, 1758), in the Caderousse reach on the Rhône River. This influence was evaluated through an analysis of the spatial distribution for the abundance and size of juvenile roach and an analysis of otolith shape. Juvenile roach from the three sections of the reach formed well‐defined local populations before and after the flood event. Juvenile roach were always more abundant in the less modified section (BPS) of the river than in the other sections (RES and TAIL). While the original primary river channel was directly impacted by the flash flood, no significant difference in otolith shape was observed before or after the flash flood. Our results suggest that this part of the reach provides refuge habitats used by fish during high flow events.     

Small forest patches as pollinator habitat: oases in an agricultural desert?

Landscape Ecology - Small forest fragments are often the most abundant type of semi-natural habitat in intensive agricultural landscapes. Wild pollinators can use these forest patches as nesting or...     

Assessing the impacts of tourism on the world's largest fish Rhincodon typus at Panaon Island,Southern Leyte,Philippines

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A Dunaliella salina Extract Counteracts Skin Aging under Intense Solar Irradiation Thanks to Its Antiglycation and Anti-Inflammatory Properties

Glycation, and the resulting buildup of advanced glycation end products (AGEs), is recognized as a key driver of cumulative skin damage and skin aging. Dunaliella salina is a halophile microalga adapted to intense solar radiation through the production of carotenoids. We present a natural supercritical CO₂ extract of Dunaliella salina rich in the colorless carotenoids phytoene and phytofluene. The extract exhibited antiglycation and anti-inflammatory activities in ex vivo testing, showing strongly reduced formation of N-ε-carboxy-methyl-lysine with exposure to methylglyoxal, reduced AGE receptor levels, and significantly reduced interleukins 6 and 8. In a placebo-controlled clinical study under intense solar exposure, the extract significantly reduced the skin’s glycation scores and its sensitivity to histamine; key skin aging parameters were also significantly improved vs. placebo, including wrinkle counts and spots. These results demonstrate the value of this Dunaliella salina extract, rich in colorless carotenoids, as an antiglycative, anti-inflammatory, and antiaging active ingredient, including in high-irradiation contexts.