Добірка наукової літератури з теми "Ingredient functionalization"

Biocatalysis is constantly providing novel options for the synthesis of active pharmaceutical ingredients (APIs). In addition to drug development and manufacturing, biocatalysis also plays a role in drug discovery and can support many active ingredient syntheses at an early stage to build up entire scaffolds in a targeted and preparative manner. Recent progress in recruiting new enzymes by genome mining and screening or adapting their substrate, as well as product scope, by protein engineering has made biocatalysts a competitive tool applied in academic and industrial spheres. This is especially true for the advances in the field of nonribosomal peptide synthesis and enzyme cascades that are expanding the capabilities for the discovery and synthesis of new bioactive compounds via biotransformation. Here we highlight some of the most recent developments to add to the portfolio of biocatalysis with special relevance for the synthesis and late-stage functionalization of APIs, in order to bypass pure chemical processes.

Developing ionic liquid (IL) drugs broaden new horizons in pharmaceuticals. The tunable nature endows ILs with capacity to delivery active ingredients. However, the tunability is limited to screen ionic components, and none realizes the kinetic tuning of drug release, which is a key challenge in the design of IL drugs. Here, a series of ILs are developed using biocompatible ionic components, which realizes absorption of gaseous NO to yield IL-NONOates. These IL-NONOates serve as HNO donors to release active ingredient. The release kinetics can be tuned through configuring the geometric construction of ILs (release half-lives, 4.2 to 1061 min). Mechanism research indicates that the tunability depends on the strength of intramolecular hydrogen bond. Furthermore, the IL-based HNO donors exert pharmacological potential to inhibit tumor progression by regulating intratumoral redox state. Coupled with biosafety, these IL-based HNO donors with facile preparation and tunable functionalization can be promising candidates for pharmaceutical application.

Electrospun poly (vinyl alcohol) [PVA] nanowebs functionalized with a commercially available microbiocidal solution Reputex™ 20 were prepared. The active ingredient of Reputex™ 20 is polyhexamethylene biguanides, a safe antiseptic. Fourier Transform Infrared spectroscopy confirmed the functionalization of PVA nanowebs. Functionalized nanowebs were characterized by evaluating their antimicrobial properties, breathability characteristics and tensile properties. Functionalized nanowebs demonstrated significant antimicrobial activity against both Gram positive and Gram negative bacteria. Nanowebs developed from biocompatible polymers like PVA, and functionalized with safe antiseptics, could find many biomedical applications such as wound bandages.

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h).

obtained his PhD degree in 2008 with the late Professor Keith Fagnou at the University of Ottawa in Canada as an NSERC Doctoral Fellow. He then joined Merck Research Laboratories at Merck-Frosst in Montreal in 2007, making key contributions to the discovery of Doravirine (MK-1439) for which he received a Merck Special Achievement Award. In 2010, he moved from Quebec to New Jersey, where he has served in roles of increasing responsibility with Merck ever since. L.-C. is currently Executive Director and the Head of Process Chemistry and Discovery Process Chemistry organizations, leading a team of smart creative scientists developing innovative chemistry solutions in support of all discovery, pre-clinical and clinical active pharmaceutical ingredient deliveries for the entire Merck portfolio for small-molecule therapeutics. Over his tenure at Merck, L.-C. and his team have made important contributions to >40 clinical candidates and 4 commercial products to date. Tom Rovis was born in Zagreb in former Yugoslavia but was largely raised in southern Ontario, Canada. He earned his PhD degree at the University of Toronto (Canada) in 1998 under the direction of Professor Mark Lautens. From 1998–2000, he was an NSERC Postdoctoral Fellow at Harvard University (USA) with Professor David A. Evans. In 2000, he began his independent career at Colorado State University and was promoted in 2005 to Associate Professor and in 2008 to Professor. His group’s accomplishments have been recognized by a number of awards including an Arthur C. Cope Scholar, an NSF CAREER Award, a Fellow of the American Association for the Advancement of Science and a ­Katritzky Young Investigator in Heterocyclic Chemistry. In 2016, he moved to Columbia University where he is currently the Samuel Latham Mitchill Professor of Chemistry.

A series of functionalization –NH 2 , –Br and –NO 2 has been performed on MIL-68(In) material in order to improve the porosity features of the pristine material. The functional groups grafted onto the ligand and the molar ratios of the ingredient indicate a profound influence on product formation. With the incremental amount of metal source, product structures undergo the transformation from MIL-68 to MIL-53 or QMOF-2. The situation is different depending on the variation of the ligands. Gas (N 2 , Ar, H 2 and CO 2 ) adsorption–desorption isotherms were systematically investigated to explore the impact of the functionalization on the porous prototypical framework. Comparison of adsorption behaviour of N 2 and Ar indicates that the polar molecule exhibits striking interaction to N 2 molecule, which has a considerable quadrupole moment. Therefore, as a probe molecule, Ar with no quadrupole moment is more suitable to characterize the surface area with the polar groups. Meanwhile, Ar adsorption result confirms that the negative influence on the surface area stems from the size of the substituting groups. The uptake of H 2 and CO 2 indicates that the introduction of appropriate polar organic groups can effectively enhance the adsorption enthalpy of relative gases and improve the gas adsorption capacity apparently at low pressure. The introduction of –NO 2 is in favour of improving the H 2 adsorption capacity, while the grafted –NH 2 groups can most effectively enhance the CO 2 adsorption capacity.

The installation of malononitrile into π-extended carbonyl compounds gives rise to vinylogous alkylidene malononitriles (also known as π-extended dicyanovinylidenes), the direct functionalization of which at remote C(sp3) pronucleophilic sites becomes possible and viable. Starting from easily accessible representative polyunsaturated malononitriles, mild conditions were found to directly couple them to complementary enal acceptors. In all cases, the malononitrile handle proved an indispensable (and optionally traceless) activating ingredient for the vinylogous reactions to proceed efficiently and selectively. Merging the vinylogy concept with the malononitrile HOMO-raising activation strategy and complementary organocatalytic activation modalities (i.e. LUMO-lowering iminium ion activation) turned out to be a successful option, as demonstrated by the number of diverse carbocyclic and heterocyclic chiral products that were (stereo)selectively accessed through this chemistry.1 Introduction2 Reactions of Cyclohexenylidene Malononitriles with Enals3 Reactions of Allylidene Malononitriles with Enals4 Reactions of Indolylmethylene Malononitriles with Enals5 Conclusion

The incidence of skin cancer is increasing both because of climate change and the increase in pollution than people’s incorrect habits of sun exposure. In these regards, sunscreen and photoprotection are essential tools in consenting the benefits induced by safe solar light exposition and skin cancer prevention. In this work, a new class of sunscreen filter was synthesized by chemical combination of a physical filter (ZnO) and Oxisol (dihydroxyphenyl benzimidazole carboxylic acid), an antioxidant molecule with booster effect. In this work, a new class of filters with new properties was achieved by direct functionalization of particles surface. A full characterization of this multifunctional ingredient (ZnO–Ox) was conducted: Compared with the simple mixture, the new filter acts as a multifunctional molecule showing a higher Sun Protection Factor (SPF), a better cytotoxic profile (MTT and NRU assay), and anti-acne activity. A strong reduction of photocatalytic activity of ZnO was observed, also improving the safety profile.

Afin de rendre les régimes alimentaires occidentaux plus durables, un changement d’alimentation s’impose. Parmi les sources végétales prometteuses, la fèverole (Vicia faba L.) peut être utilisée comme ingrédient à fort potentiel nutritionnel et fonctionnel dans la formulation de produits alimentaires. Les graines de fèveroles sont transformées en ingrédients, qui peuvent à leur tour être modifiés, fonctionnalisés, afin d’être plus adaptés à des applications alimentaires. Ce travail de thèse avait pour objectif de comprendre le rôle des conditions de transformation des ingrédients riches en protéines de fèveroles sur leurs propriétés fonctionnelles et leur flaveur. L’impact des conditions de transformation, choisies pour être réalistes sur le plan industriel, a été étudié en utilisant une approche multi-dimensionnelle et trouver ainsi un compromis favorable à l’expression des propriétés des différents ingrédients. Plus précisément, un concentrât de fèveroles riche en protéines, traité selon un procédé de transformation doux à l’échelle industrielle, a été sélectionné puis modifié par différentes conditions de transformation, i.e. le pH (2, 4, 6,4 et 11), la température (55, 75 et 95 °C) et la durée du traitement (30 et 360 min). Trente-six ingrédients différents ont ainsi été produits. Ceux-ci ont ensuite été utilisés à deux pH différents, 4 et 7, dans des systèmes modèles proches d’applications de type boissons. Au cours de l'utilisation de ces ingrédients, la fonctionnalité des boissons (propriétés moussantes et émulsifiantes), la perception olfactive des produits et la composition en composés volatils et non volatils ont été étudiées. Les résultats montrent que les conditions de transformation sont capables de moduler les propriétés fonctionnelles et olfactives du concentrât de fèveroles, l’analyse étant renforcée par le biais de différents modèles statistiques. Les propriétés des mousses et des émulsions sont principalement gouvernées par le pH d'utilisation des ingrédients. Un pH proche du point isoélectrique des protéines de fèverole (pH 4) n'est pas favorable ni à la stabilité de la mousse, ni à la capacité d’émulsification ou à la stabilité de l'émulsion. Des corrélations entre les propriétés fonctionnelles et les propriétés physico-chimiques ont été mises en évidence et s’expliquent par les propriétés des protéines. Par ailleurs, la flaveur est fortement influencée par les conditions de modification et d'utilisation des ingrédients, en particulier par le pH. Selon les modifications du concentrât initial, en conditions douces ou sévères, la perception peut être modifiée, pour évoluer d’odeurs vertes à des odeurs cuites, tandis que les conditions d'utilisation des ingrédients (pH) peuvent conduire à des perceptions « douces » ou rances. La composition en composés volatiles de l’espace de tête des ingrédients mis en suspension montre la présence de nombreux aldéhydes et alcools. L'oxydation des lipides apparaît importante dans la génération de composés volatiles, de même que des réactions de dégradation des protéines, des sucres et des caroténoïdes. Les propriétés physico-chimiques et sensorielles des composés à l’origine du potentiel antioxydant, du goût (amertume et astringence), de la couleur et des effets antinutritionnels ont également été étudiés. Les composés phénoliques et les saponines se sont avérés significativement impactés par les conditions de transformation mises en œuvre lors de la modification des ingrédients, en particulier par le pH. Les profils en composés phénoliques et en saponines obtenus à l’issue des traitements acide et alcalin (pH 2, 4 et 11) apparaissent ainsi très distincts de celui obtenu par un traitement effectué sans ajustement de pH (pH 6,4). Des études complémentaires menées à pH 6,4 indiquent que cette différence serait liée à une question d’extractibilité variable des composés étudiés et/ou à une réactivité plus ou moins élevée selon les conditions de transformation
The growing population is demanding new healthy, sustainable solutions for foods and beverages. Fava bean (Vicia faba L.) is a promising plant source that can provide nutritional and functional ingredients for different food applications. Fava bean is processed to form ingredients and they can be further modified to render them fit for food applications. This PhD work aimed to understand the role of processing conditions on functional and flavor properties, and apply this understanding to produce and use fava bean protein-rich ingredients. It investigated the effects of certain industrially relevant process conditions using a cross-dimensional approach to find the right kind of compromise between different ingredients properties. To be precise, a very gently processed fava bean protein rich concentrate was industrially procured, which was then modified by process conditions such as pH (2, 4, 6.4 and 11), temperature (55, 75 and 95 °C) and treatment duration (30 and 360 min) to produce 36 different ingredients. These were further utilized at two pH (4 and 7) in systems close to beverage applications. During ingredient utilization, beverage functionalities (foam and emulsion) along with odor perception and non-volatile compounds were investigated for all ingredients as a function of process conditions.Results showed that process conditions were able to drive functional and flavor properties of the fava bean concentrate, strengthened by different statistical models. Foam and emulsion properties were predominantly governed by the pH during ingredient utilization. In general, utilization pH around the isoelectric point of fava proteins (pH 4) was not suitable for foam stability, emulsion capacity nor emulsion stability. Strong correlations between functional and physico-chemical properties were identified and explained by protein properties. In addition, flavor was heavily driven by the modification and utilization conditions, especially the pH.From gentler to vigorous process conditions, perception can be modified from more green to more cooked flavors, whereas different conditions of application (e.g. pH) can modulate between “sweet” and rancid perceptions. Considering volatiles composition, aldehyde signals were primarily detected in ingredient suspensions head-space. But furanoids, terpenoids, alcohols and ketones signals had the next higher contribution for modifications at pH2, 4, 6.4 and 11 respectively. Lipid oxidation was deemed important in generating volatiles, along with other reactions including proteins, sugars and carotenoids degradation. Going deeper into understanding of physico-chemical and sensory properties, determinants of antioxidant potential, taste (bitterness and astringency), color and even anti-nutritional effects were also investigated. Phenolic compounds (flavan-3-ols, flavones, flavonols, hydroxycinnamic acids) and saponins were significantly impacted by process conditions during ingredient modification, especially by pH. For phenolic compounds, acidic and alkaline conditions (pH 2, 4 and 11) were highly distinct compared to the non-pH adjusted process (pH 6.4) in changing the phenolic and saponin profiles of the ingredients. When looked closely at non-pH adjusted processes, their variability due to increasing degree of processing seemed to be either a function of their variable extractability and/ or their reactions involving their structural rearrangement.Thus, process conditions played an important role in fava bean ingredient properties, and this work opens up new arena for inter-disciplinary study based on nutritional (anti-oxidant and anti-nutritional aspects), sustainability (life cycle assessment), functionality (gelation) and sensory (texture, sweetness, bitterness) considerations of fava bean as potential ingredients for industrial food applications

Mestrado com dupla diplomação com o High Institute of Biotechnology of Monastir (ISBM), Tunisia
The overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tree) fruits and Ocimum basilicum L. (basil) leaves, are important sources of bioactive natural molecules. The aim of this work was to demonstrate the antioxidant potential (free radical scavenging effect, reducing power and inhibition of lipid peroxidation), antimicrobial (antibacterial using Gram-positive and Gram-negative strains and antifungal activity) and the absence of toxicity (porcine liver primary cells) of the ethanol extracts, obtained from the previously mentioned plants by using optimal conditions (23% of ethanol in A. unedo fruits; 80% of ethanol in O. basilicum leaves). Subsequently, the enriched extracts in catechin from A. unedo fruit and rosmarinic acid from O. basilicum leaves, were incorporated as natural ingredients in bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Five groups of bread samples were prepared: i) control (without natural or synthetic additives); ii) bread incorporated with A. unedo fruit extract; iii) bread incorporated with O. basilicum leaves extract; iv) bread incorporated with ascorbic acid- E300 (natural additive); and v) bread incorporated with potassium sorbate - E202 (synthetic additive). Both extracts (A. unedo fruit and O. basilicum leaves) presented antioxidant activity (EC50 values lower the 595 and 351 μg/mL, respectively), without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads enriched with the extracts obtained from O. basilicum leaves revealed the highest DPPH scavenging activity, showing to be more effective than ascorbic acid and potassium sorbate. Regarding reducing power all brad type’s revealed similar bioactivity. Some significant differences were observed for the color and nutritional parameters analyzed, and the bread with natural extracts showed lower values for color parameters (L* and a*) when compared to the breads with the chemical Abstract 11 additives. In relation to the nutritional parameters, higher values of water were observed in the breads with A. unedo fruits and ascorbic acid, whereas the higher values of fructose, energy and ash were attributed to the bread with O. basilicum leaves and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with the physical and nutritional characteristics.
The overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tree) fruits and Ocimum basilicum L. (basil) leaves, are important sources of bioactive natural molecules. The aim of this work was to demonstrate the antioxidant potential (free radical scavenging effect, reducing power and inhibition of lipid peroxidation), antimicrobial (antibacterial using Gram-positive and Gram-negative strains and antifungal activity) and the absence of toxicity (porcine liver primary cells) of the ethanol extracts, obtained from the previously mentioned plants by using optimal conditions (23% of ethanol in A. unedo fruits; 80% of ethanol in O. basilicum leaves). Subsequently, the enriched extracts in catechin from A. unedo fruit and rosmarinic acid from O. basilicum leaves, were incorporated as natural ingredients in bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Five groups of bread samples were prepared: i) control (without natural or synthetic additives); ii) bread incorporated with A. unedo fruit extract; iii) bread incorporated with O. basilicum leaves extract; iv) bread incorporated with ascorbic acid- E300 (natural additive); and v) bread incorporated with potassium sorbate - E202 (synthetic additive). Both extracts (A. unedo fruit and O. basilicum leaves) presented antioxidant activity (EC50 values lower the 595 and 351 μg/mL, respectively), without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads enriched with the extracts obtained from O. basilicum leaves revealed the highest DPPH scavenging activity, showing to be more effective than ascorbic acid and potassium sorbate. Regarding reducing power all brad type’s revealed similar bioactivity. Some significant differences were observed for the color and nutritional parameters analyzed, and the bread with natural extracts showed lower values for color parameters (L* and a*) when compared to the breads with the chemical Abstract 11 additives. In relation to the nutritional parameters, higher values of water were observed in the breads with A. unedo fruits and ascorbic acid, whereas the higher values of fructose, energy and ash were attributed to the bread with O. basilicum leaves and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with the physical and nutritional characteristics.

This study aimed to introduce antibacterial nanofibers, produced by electrospinning as a novel technique in constructing nanostructured materials. The large size and less bioavailability due to impenetrable (or partial/improper penetration) membrane has resulted in production of nanofibers. These nano sized Fibers were successful in delivering the active ingredients and served the purpose of using plants for its cause. Some of the active ingredients include antimicrobial compounds that are incorporated into various products to prevent unwanted microbial growth. As higher bioavailability is one of the most crucial parameters when it comes to medical solutions, electro spun nanofibers are highly preferred. This method is preferable for organic polymers as they have high flexibility, high specific surface area and surface functionalization. Electrospinning technology has been used for the fabrication and assembly of nanofibers into membranes, which have extended the range of potential applications in the biomedical, environmental protection, nanosensor, electronic/optical, protective clothing fields and various other fields.

Considering the great prevalence of heterocyclic compounds in the core structure of numerous natural products, synthetic drug candidates, active pharmaceutical ingredients, and also in optoelectronic materials; tremendous efforts have been dedicated toward their synthesis and functionalization. But, the exploitation of hazardous, volatile organic solvents and toxic reagents caused disadvantageous effects on the atom economy and eco-friendly nature of the chemical transformation. Therefore, developing chemical processes providing easy access to complex target molecules by avoiding the utilization of hazardous solvents and reagents for making our environment toxic-free is of increasing significance for chemists in both academia and industry. The synergic combination of the features of mechanochemical activation as alternative energy input with the efficiency associated with small organic molecules that can catalyze chemical reactions is predominantly relevant to fulfill the goal of green and sustainable chemistry. This chapter is dedicated to providing a critical overview on the application of mechanochemical techniques for the synthesis of five- and six-membered heterocycles, as well as complex-fused heterocycles and spiro-heterocycles under organocatalytic conditions.

While plant protein is gaining traction, functionality limitations is hindering its market growth. Improving plant protein functionality will enable successful utilization in various food applications, including meat alternatives. There are several reports on plant protein functionality and applications, but much is still not known about the effect of different processing and modifications on the structural and associated functional changes. Cold plasma, a non-thermal processing technique, is being explored as a novel means for protein functionalization. Cold plasma technology involves the exposure of plasma, a partially ionized gas to proteins. The reactive species, generated by cold plasma can induce several chemical reactions including oxidation, bond cleavage, and/or polymerization. This presentation will demonstrate the effect of various cold plasma treatments on pea and other plant protein structural and functional properties. Protein isolates are subjected to several cold plasma treatment conditions. Reactive species and changes due to potential chemical reactions are monitored. Specifically, changes in the protein tertiary, secondary and primary structure will be evaluated, and chemical reactions will be elucidated. The impact of structural change on protein functionality will be highlighted. This research will provide for the first time a controlled evaluation of the impact of cold plasma on protein structural and functional characteristics. Cold plasma treatment may lead to the production of a viable plant protein ingredient with functional properties that are comparable or better than those of traditional protein ingredients.

In a circular economy, the value of products and materials is maintained as much as possible; waste and resource use are kept to a minimum, and resources do not leave the economic flow once they reach the end of their life, but are reused and create further value. The paper presents the obtaining and characterization of a composite based on butadiene-co-acrylonitrile rubber - continuous phase, where are added post-consumer recycled wood particles, with dimensions of 500 nm - discontinuous phase, and ingredients, such as: active fillers, plasticizers, vulcanizing agents, antioxidants. Wood waste acts as a filling material which leads to the biodegradability of the composite and the decrease in density. The small size of the waste particles and their functionalization with potassium oleate leads to the formation of bonds between the matrix and the particles so that the physical-mechanical characteristics of the composite correspond to the requirements of the products obtained from it.