Non-enzymatic degradation of aliphatic Brassicaceae isothiocyanates during aqueous heat treatment.

Glucosinolate-derived isothiocyanates are valuable for human health as they exert health promoting effects. As thermal food processing could affect their levels in a structure dependent way, the stability and reactivity of 12 Brassicaceae isothiocyanates during aqueous heating at 100 °C and pH 5-8 were investigated. The formation of their corresponding amines and N,N'-dialk(en)yl thioureas was quantified. Further, the potential to form odor active compounds was investigated by HRGC-MS-olfactometry. A strong structure-reactivity relationship was found and shorter side chains and electron withdrawing groups increase the reactivity of isothiocyanates. 3-(Methylsulfonyl)-propyl isothiocyanate was least stable. The main products are the corresponding amines (up to 69% recovery) and formation of N,N'-dialk(en)yl thioureas is only relevant at neutral to basic pH values. Apart from allyl isothiocyanate also 3-(methylthio)propyl isothiocyanate is precursor to many sulfur-containing odor active compounds. Thus, the isothiocyanate-structure affects their levels but also contributes to the flavor of boiled Brassicaceae vegetables.

Putting radioactive materials on the sustainability agenda: a report from a workshop on the sustainability of human-made radioactive materials held at the safeND Research Symposium 2023.

This report summarizes the findings of a workshop held at the safeND Research Symposium and hosted by the German Federal Office for the Safety of Radioactive Waste Management (BASE) in Berlin in September 2023. The workshop aimed to channel perspectives from various fields of expertise to discuss key sustainability concepts in terms of radioactive waste management. Therefore, the report highlights that current sustainability concepts, such as the United Nations' Sustainable Development Goals (SDG) as well as the concept of Planetary Boundaries, neglect challenges arising from the production and storage of human-made radioactive materials. The workshop consisted of three group tasks. The first attempted at identifying the interrelations between "sustainability" and radioactive waste management. The second was to map the global nature of the challenges. The third took first steps to determine a human-made radioactive material as a potential planetary sub-boundary for "novel entities". All three groups identified valuable knowledge gaps that should be addressed by future research and concluded that radioactive waste management is underrepresented in these sustainability concepts.

Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products.

Domestic processing methods, such as boiling, significantly affect the glucosinolate content and the formation of breakdown products in Brassica vegetables. Here, we comprehensively describe the effect of aqueous heat treatment on the degradation and leaching kinetics of glucosinolates on the formation of their enzymatic and non-enzymatic hydrolysis and breakdown products. The results were correlated with the inactivation kinetics of myrosinase and epithiospecifier protein activity in the Brassica oleracea vegetables kohlrabi, white cabbage, and red cabbage. Short-term heating increased isothiocyanate formation due to inactivation of the epithiospecifier protein. Myrosinase was inactivated shortly after that. Boiling led to leaching of glucosinolates and their hydrolysis products into the boiling water. Heating to 99 °C resulted in thermally-induced glucosinolate breakdown and nitrile formation, both in vegetables and boiling water. Finally, kinetic modeling not only revealed differences in myrosinase inactivation among the vegetables, but also glucosinolate leaching and degradation kinetics differed between individual glucosinolates and vegetables.