[Rapid determination of nine preservatives in tobacco flavor by three phase-hollow fiber-liquid phase microextraction-high performance liquid chromatography].

Tobacco flavors are extensively utilized in traditional tobacco products, electronic nicotine, heated tobacco products, and snuff. To inhibit fungal growth arising from high moisture content, preservatives such as benzoic acid (BA), sorbic acid (SA), and parabens are often incorporated into tobacco flavors. Nonetheless, consuming preservatives beyond safety thresholds may pose health risks. Therefore, analytical determination of these preservatives is crucial for both quality assurance and consumer protection. For example, BA and SA can induce adverse reactions in susceptible individuals, including asthma, urticaria, metabolic acidosis, and convulsions. Parabens, because of their endocrine activity, are classified as endocrine-disrupting chemicals. Despite extensive research, the concurrent quantification of trace-level hydrophilic (BA and SA) and hydrophobic (methylparaben, ethylparaben, isopropylparaben, propylparaben, butylparaben, isobutylparaben, and benzylparaben) preservatives in tobacco flavors remains challenging. Traditional liquid phase extraction coupled with high performance liquid chromatography (HPLC) often results in high false positive rates and inadequate sensitivity. In contrast, tandem mass spectrometry offers high sensitivity and specificity; however, its widespread application is limited by laborious sample preparation and significant operational costs. Therefore, it is crucial to establish a fast and sensitive sample pretreatment and analysis method for the nine preservatives in tobacco flavors. In this study, a method for the simultaneous determination of the nine preservatives (SA, BA and seven parabens) in tobacco flavor was established based on three phase-hollow fiber-liquid phase microextraction (3P-HF-LPME) technology combined with HPLC. To obtain the optimal pretreatment conditions, extraction solvent type, sample phase pH, acceptor phase pH, sample phase volume, extraction time, and mass fraction of sodium chloride, were examined. Additionally, the HPLC parameters, including UV detection wavelength and mobile phase composition, were refined. The optimal extraction conditions were as follows: dihexyl ether was used as extraction solvent, 15 mL sample solution (pH 4) was used as sample phase, sodium hydroxide aqueous solution (pH 12) was used as acceptor phase, and the extraction was carried out at 800 r/min for 30 min. Chromatographic separation was accomplished using an Agilent Poroshell 120 EC-C18 column (100 mm×3 mm, 2.7 µm) and a mobile phase comprising methanol, 0.02 mol/L ammonium acetate aqueous solution (containing 0.5% acetic acid), and acetonitrile for gradient elution. Under the optimized conditions, the nine target analytes showed good linear relationships in their respective linear ranges, the correlation coefficients (r) were ≥0.9967, limits of detection (LODs) and quantification (LOQs) were 0.02-0.07 mg/kg and 0.08-0.24 mg/kg, respectively. Under two spiked levels, the enrichment factors (EFs) and extraction recoveries (ERs) of the nine target analytes were 30.6-91.1 and 6.1%-18.2%, respectively. The recoveries of the nine target analytes ranged from 82.2% to 115.7% and the relative standard deviations (RSDs) (n=5) were less than 14.5% at low, medium and high levels. The developed method is straightforward, precise, sensitive, and well-suited for the rapid screening of preservatives in tobacco flavor samples.

Quantification of Free Radicals from Vaping Electronic Cigarettes Containing Nicotine Salt Solutions with Different Organic Acid Types and Concentrations.

Electronic (e-) cigarette formulations containing nicotine salts from a range of organic acid conjugates and pH values have dominated the commercial market. The acids in the nicotine salt formulations may alter the redox environment in e-cigarettes, impacting free radical formation in e-cigarette aerosol. Here, the generation of aerosol mass and free radicals from a fourth-generation e-cigarette device was evaluated at 2 wt % nicotine salts (pH 7, 30:70 mixture propylene glycol to vegetable glycerin) across eight organic acids used in e-liquids: benzoic acid (BA), salicylic acid (SLA), lactic acid (LA), levulinic acid (LVA), succinic acid (SA), malic acid (MA), tartaric acid (TA), and citric acid (CA). Furthermore, 2 wt % BA nicotine salts were studied at the following nicotine to acid ratios: 1:2 (pH 4), 1:1 (pH 7), and 2:1 (pH 8), in comparison with freebase nicotine (pH 10). Radical yields were quantified by spin-trapping and electron paramagnetic resonance (EPR) spectroscopy. The EPR spectra of free radicals in the nicotine salt aerosol matched those generated from the Fenton reaction, which are primarily hydroxyl (OH) radicals and other reactive oxygen species (ROS). Although the aerosol mass formation was not significantly different for most of the tested nicotine salts and acid concentrations, notable ROS yields were observed only from BA, CA, and TA under the study conditions. The e-liquids with SLA, LA, LVA, SA, and MA produced less ROS than the 2 wt % freebase nicotine e-liquid, suggesting that organic acids may play dual roles in the production and scavenging of ROS. For BA nicotine salts, it was found that the ROS yield increased with a higher acid concentration (or a lower nicotine to acid ratio). The observation that BA nicotine salts produce the highest ROS yield in aerosol generated from a fourth-generation vape device, which increases with acid concentration, has important implications for ROS-mediated health outcomes that may be relevant to consumers, manufacturers, and regulatory agencies.

Benzoates and in situ formed benzene in food supplements and risk assessment.

Upward trend in the use of food supplements urged the assessment of their safety. Eighty-eight liquid herbal supplements collected in Novi Sad (Serbia) in 2018 (36 samples) and 2021 (52 samples) were analysed for the presence of benzoates and sorbates (HPLC-UV) and benzene (HS-GC/MS). Benzoic acid varied from 599 to 9253 mg/kg and sorbic acid between 185 and 1658 mg/kg. The acceptable daily intake of sorbic acid was not reached, but in case of benzoic acid, it was exceeded by 5.3% of the samples. The presence of benzene was confirmed in 41.2% of benzoate preserved supplements (0.9-51.7 µg/kg). Benzene exposure revealed no health concern: maximum hazard quotients ranged from 0.39% (toddlers) to 0.84% (adolescents); minimum margins of exposure were between 35,680 (adolescents) and 77,419 (toddlers); estimates of lifetime cancer risk did not reach one extra cancer case per 100 000 persons. However, measures to mitigate benzene presence in food should be considered.

Simultaneous determination of benzoic acid and sorbic acid in non-alcoholic beverages by a validated HS-GC-MS method with reduced waste.

A headspace gas chromatography-mass spectrometry (HS-GC-MS) method is presented for the simultaneous determination of benzoic acid (BA) and sorbic acid (SoA) in different types of non-alcoholic beverages. Sensitive and reliable results were achieved together with minimising consumption of reagents and samples. Salicylic acid (SalA) was used as internal standard (IS). It was necessary to derivatise BA, SoA and SalA to their methyl esters for HS-GC-MS measurement and extensive optimisation studies for in-vial derivatisation were carried out on the temperature, incubation time, injection time of the loopless HS, as well as on the concentration of sulphuric acid used as a catalyst. Validation studies carried out under optimum conditions after mixing 50 µL of sample and IS solutions with 200 µL of 4.5 M sulphuric acid in 22 mL HS vials revealed that the developed method was both very precise (relative standard deviation < 5%) and accurate (average recovery%: 101.0% for BA and 100.4% for SoA). The validated method was applied to a wide range of beverage types and the results compared with the relevant regulation and product label declarations.

[Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods].

Benzoic acid (BA) is typically found in natural food; therefore, naturally occurring BA must be distinguished from added BA preservatives. In this study, we investigated BA levels in 100 samples of fruit products and their fresh fruits as raw materials using dialysis and steam distillation approaches. BA was detected in the range (minimum-maximum) of 2.1-1380 µg/g and 2.2-1950 µg/g in dialysis and steam distillation, respectively. Steam distillation indicated higher BA levels than dialysis.

Endogenous benzoic acid interferes with the signatures of amino acids and thiol compounds through perturbing N-methyltransferase, glutamate-cysteine ligase, and glutathione S-transferase activity in dairy products.

Endogenous benzoic acid causes adverse effects on individual health, but the potential mechanisms often remain elusive. The positive rate of benzoic acid in seventy-two goat milk samples in triplicate was 93.6 %, verifying the presence of endogenous benzoic acid. In this study, we investigated the differences in protein expression and metabolites among goat milk with different final concentrations of benzoic acid via combined proteomics and metabolomics (LOQ 3.25 to 56.63 µg L-1) analysis based on UHPLC-Q-Orbitrap HRMS. Integrated analysis showed that benzoic acid reduced the content of l-histidine (from 1.27 to 0.49 mg/L) and 1-methylhistidine (from 1.40 to 0.68 mg/L), due to the increase of benzoic acid (0-30 mg/L) concentration significantly reduced the level and activity of N-methyltransferase. Protein-metabolite interactions suggested that benzoic acid enhanced glutamate-cysteine ligase and glutathione S-transferase expression and affected l-glutamate (from 1.22 to 0.49 mg/L) and glutathione contents, eventually leading to the formation of off-flavors and oxidation of goat milk. Meanwhile, the level of l-phenylalanine (from 4.17 to 1.94 mg/L) and l-tyrosine (from 1.05 to 0.26 mg/L) progressively decreased with the increase of benzoic acid concentration, which had a deleterious effect on the nutritional value and flavor formation of goat milk. These findings clarified the mechanism by which low-dose benzoic acid negatively affects the nutritional quality and flavor formation of goat milk.

Methane Production by Facultative Anaerobic Wood-Rot Fungi via a New Halomethane-Dependent Pathway.

The greenhouse gas methane (CH4) is of pivotal importance for Earth's climate system and as a human energy source. A significant fraction of this CH4 is produced by anaerobic Archaea. Here, we describe the first CH4 production by facultative anaerobic wood-rot fungi during growth on hydroxylated/carboxylated aromatic compounds, including lignin and lignite. The amount of CH4 produced by fungi is positively correlated with the amount of CH3Cl produced during the rapid growth period of the fungus. Biochemical, genetic, and stable isotopic tracer analyses reveal the existence of a novel halomethane-dependent fungal CH4 production pathway during the degradation of phenol and benzoic acid monomers and polymers and utilization of cyclic sugars. Even though this halomethane-dependent pathway may only play a side role in anaerobic fungal activity, it could represent a globally significant, previously overlooked source of biogenic CH4 in natural ecosystems. IMPORTANCE Here, we demonstrate that wood-rot fungi produce methane anaerobically without the involvement of methanogenic archaea via a new, halomethane-dependent pathway. These findings of an anaerobic fungal methane formation pathway open another avenue in methane research and will further assist with current efforts in the identification of the processes involved and their ecological implications.

Larvicidal, antioxidant and biotoxicity assessment of (2-(((2-ethyl-2 methylhexyl)oxy)carbonyl)benzoic acid isolated from Bacillus pumilus against Aedes aegypti, Anopheles stephensi and Culex quinquefasciatus.

Mosquitoes are a vector for many dreadful diseases known for their public health concern. The continued use of synthetic insecticides against vector control has led to serious environmental impacts, human health problems, and the development of insect resistance. Hence, alternative mosquito control methods are needed to protect the environment and human health. In the present study, the bioefficacy of (2-(((2-ethyl-2 methylhexyl)oxy)carbonyl) benzoic acid isolated from Bacillus pumilus were tested against Aedes aegypti, Culex quinquefasciatus and Anopheles stephensi. The isolated bioactive compound was characterized through thin layer chromatography (TLC), UV-visible spectroscopy (UV), Fourier-transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and gas chromatography-mass spectrometry analysis. The pure compound caused a high percent mortality rate in a dose-dependent manner, the obtained values were 96, 82, 69, 50 and 34%; 86, 72, 56, 43, and 44%; 100, 90, 83, 70 and 56% against Ae. aegypti, Cx. quinquefasciatus, and An. stephensi respectively. The effective lethal concentration values (LC50) were 13.65, 14.90 and 9.64 ppm against Ae. aegypti, Cx. quinquefasciatus, An. Stephensi, respectively. The effect of (2-(((2-ethyl-2 methylhexyl)oxy)carbonyl) benzoic acid significantly increased the superoxide dismutase, catalase, α, ß esterase and Glutathione-S-transferase level after 24 h of the treatment period. The comet assay confirmed that isolated compound causes DNA damage in all tested insects. Histopathological examinations of treated larvae showed shrunken body posture, damaged epithelial cells and microvillus as compared to control organisms. The biosafety of the isolated compound was assessed against G. affinis and did not produce mortality which confirmed that the activity of the isolated compound is species specific. The current study concludes that the critical success factors of new insecticidal agent development are based on the eco-compatibility and alternative tools for the pesticide producing industry.

Biodegradation of Azo Dye Methyl Red by Pseudomonas aeruginosa: Optimization of Process Conditions.

Water pollution due to textile dyes is a serious threat to every life form. Bacteria can degrade and detoxify toxic dyes present in textile effluents and wastewater. The present study aimed to evaluate the degradation potential of eleven bacterial strains for azo dye methyl red. The optimum degradation efficiency was obtained using P. aeruginosa. It was found from initial screening results that P. aeruginosa is the most potent strain with 81.49% degradation activity and hence it was subsequently used in other degradation experiments. To optimize the degradation conditions, a number of experiments were conducted where only one variable was varied at a time and where maximum degradation was observed at 20 ppm dye concentration, 1666.67 mg/L glucose concentration, 666.66 mg/L sodium chloride concentration, pH 9, temperature 40 °C, 1000 mg/L urea concentration, 3 days incubation period, and 66.66 mg/L hydroquinone (redox mediator). The interactive effect of pH, incubation time, temperature, and dye concentration in a second-order quadratic optimization of process conditions was found to further enhance the biodegradation efficiency of P. aeruginosa by 88.37%. The metabolites of the aliquot mixture of the optimized conditions were analyzed using Fourier transform infrared (FTIR), GC-MS, proton, and carbon 13 Nuclear Magnetic Resonance (NMR) spectroscopic techniques. FTIR results confirmed the reduction of the azo bond of methyl red. The Gas Chromatography-Mass Spectrometry (GC-MS) results revealed that the degraded dye contains benzoic acid and o-xylene as the predominant constituents. Even benzoic acid was isolated from the silica gel column and identified by 1H and 13C NMR spectroscopy. These results indicated that P. aeruginosa can be utilized as an efficient strain for the detoxification and remediation of industrial wastewater containing methyl red and other azo dyes.

Composition of aerosols from thermal degradation of flavors used in ENDS and tobacco products.

Aim: The cardiovascular toxicity of unheated and heated flavorants and their products as commonly present in electronic cigarette liquids (e-liquids) was evaluated previously in vitro. Based on the results of in vitro assays, cinnamaldehyde, eugenol, menthol, and vanillin were selected to conduct a detailed chemical analysis of the aerosol generated following heating of each compound both at 250 and 750 °C. Materials and Methods: Each flavoring was heated in a drop-tube furnace within a quartz tube. The combustion atmosphere was captured using different methods to enable analysis of 308 formed compounds. Volatile organic compounds (VOCs) were captured with an evacuated Summa canister and assayed via gas chromatography interfaced with mass spectrometry (GC-MS). Carbonyls (aldehydes and ketones) were captured using a 2,4-dinitrophenylhydrazine (DNPH) cartridge and assayed via a high-performance liquid chromatography-ultra-violet (HPLC-UV) assay. Polyaromatic hydrocarbons (PAHs) were captured using an XAD cartridge and filter, and extracts were assayed using GC-MS/MS. Polar compounds were assayed after derivatization of the XAD/filter extracts and analyzed via GC-MS. Conclusion: At higher temperature, both cinnamaldehyde and menthol combustion significantly increased formaldehyde and acetaldehyde levels. At higher temperature, cinnamaldehyde, eugenol, and menthol resulted in increased benzene concentrations. At low temperature, all four compounds led to higher levels of benzoic acid. These data show that products of thermal degradation of common flavorant compounds vary by flavorant and by temperature and include a wide variety of harmful and potentially harmful constituents (HPHCs).

Investigation of light aromatics removal from industrial wastewater using nano metal organic framework.

In this study, the adsorption of benzoic acid and phenols in the aqueous phase by MOF-Cu adsorbent was investigated. A high-performance liquid chromatography (HPLC) device was used to analyze the concentration of contaminants in the solution. Three isotherms, Freundlich, Langmuir, and Temkin were performed for adsorption of Benzoic Acid (BA) and Phenol contaminants. Correlation factor for adsorption isotherms were fitted into Langmuir aqueous BA and Phenol would be 99.89 and 99.98%, respectively. The equilibrium adsorption capacity MOF-Cu of BA and Phenol is 636.73 and 524.42 mg/g, respectively. In this study, high contaminant adsorption with π-π interaction and hydrogen bonding leads to the high capacity of MOFCu. In addition, the increase in adsorption capacity of benzoic acid is due to the electronegative property of oxygen in the carbonyl group and the similarity of the carboxylic acid functional group with the adsorbent. The result shows, that at initial time adsorption, has been a non-linear trend. In addition, the first-order kinetic model is not a suitable option for fitting the experimental data of adsorption kinetics and the adsorption kinetics of BA and Phenol is very well compatible with the semi-second order with the correlation Factor being 99.7 and 99.78, respectively. Also, the equilibrium adsorption capacity in pseudo-second order kinetic for BA and Phenol is 613.5 and 523.56 mg/g respectively.

Insights into ultrasound-promoted degradation of naphthenic acid compounds in oil sands process affected water. Part II: In silico quantum screening of hydroxyl radical initiated and propagated degradation of benzoic acid.

In Part I, we outlined the importance of sustainable sonochemical treatment to intensify oil sands process affected water (OSPW) treatment empirically and hypothesized degradation pathways. Herein, we elucidate the formation of intermediate products with well-defined molecular level solutions. Proposed mechanisms describe hydroxylation, decarboxylation and bond scission which drive the degradation of intermediates towards mineralization. This comprehensive first study on in silico screening of sonochemical degradation investigates quantum methods using density functional theory to explain the postulated degradation mechanisms through a theoretical radical attack approach, based on condensed Fukui reactivity indicators. A nudged elasticity band (NEB) approach is applied to find a minimum energy path (MEP), allowing the determination of intermediate products and energy barriers associated with naphthenic acid degradation. This approach provides structures and energies of the breakdown compounds formed along the reaction pathway enabling the determination of molecular reaction kinetics. In continuation of Part 1, the focus of this study is to evaluate sonochemically-induced hydroxyl radical (OH•) reactions of benzoic acid using density functional theory. Hydroxylation and decarboxylation mechanisms of the model naphthenic acid compound and its intermediates were simulated to determine the prospective pathway to ideal mineralization. DFT was applied to calculate interaction energies, Mulliken charges, Hirshfeld population analysis, dipole moments, frontier orbitals, and polarizability. Electronic properties and frontier orbital trends were also compared to computational work by Riahi et al.[1] to confirm the transition states by Nudged Elastic Band Transition State theory (NEB-TS). In combination with Hirshfeld Population analysis, Fukui indices suggest a more linear degradation pathway narrowed down from earlier experimental work by Singla et al.[2]. The linear free energy relationship for the newly suggested computational benzoic acid degradation can be determined by lnkTST/W=-1.677ΔG-15.41 with a R2 of 0.9997 according to classic transition state theory and Wigner tunneling. This computational method can be used to explore possible degradation pathways of other NAs and bridges molecular-to-macroscale sonochemical degradation of NA's through a manifestation of molecular solutions.

SERS Detection of Benzoic Acid in Milk by Using Ag-COF SERS Substrate.

Benzoic acid, which has a pivotal role in food additive, is prohibited to add as a preservative in dairy products. China, Brazil, and other countries have proposed standard methods to detect the addition of benzoic acid in food. Surface-enhanced Raman scattering (SERS) is an upcoming spectral detection technique, which has been widely used in the field of material analysis with the advantages of non-invasive, fast detection speed and complex environment with little interference. To detect the illegal use of benzoic acid in dairy industry, we developed Ag-COF (covalent-organic framework) material as SERS substrate to detect benzoic acid in liquid milk. The great enhancement ability of Ag-COF substrate is controlled by the addition of acetic acid and complex interplay between COF material and benzoic acid. This detection method has high sensitivity and reliability that allows us to achieve limit of detection (LOD) of 0.13 µg/mL in milk and 0.00372 µg/mL in water by applying this method. In experiment on recovery rate of real samples, the detection time is less than 15 minutes and the relative standard deviation (RSD) ranged from 2.82% to 5.69%. Therefore, this method has practical significance of the detection of benzoic acid in dairy products.

Exposure assessment of benzoic acid from processed foods in South Korea.

To evaluate the dietary exposure to benzoic acid of Korean consumers, the daily intake of benzoic acid was estimated using benzoic acid concentrations from processed food survey data in South Korea and food consumption data from the Korean National Health and Nutrition Examination Survey in 2018. The results were compared with the acceptable daily intake (ADI) stipulated by the Joint FAO/WHO Expert Committee on Food Additives. In addition, we estimated the effects and risk of benzoic acid intake, which may be increased by including amounts of naturally occurring benzoic acid recently established by the Ministry of Food and Drug Safety. Benzoic acid analyses were conducted in South Korea in 2020 for a total of 127,628 samples; it was detected in 1,803 samples, a detection rate of 1.4%. The mean contents of total samples and detected samples were 1.3 mg/kg and 89.4 mg/kg, respectively. The estimated daily intake (EDI) of benzoic acid for average consumers using a mean value of detected samples was 207.3 µg/kg.bw/day, which is 4.1% of ADI. The EDI of benzoic acid for high consumers (95th percentile) of processed foods among the consumers was 1,406.7 µg/kg.bw/day, which is 28.1% of the ADI. As a result of estimating the intake of benzoic acid, which may be increased by a newly established standard on natural occurrence in South Korea, the theoretical maximum EDI of benzoic acid was 109.9 µg/kg.bw/day, which is 2.2% of the ADI.

An updated estimate of benzoate intakes from non-alcoholic beverages in Canada and the United States.

In 2017, the results of a comprehensive assessment of intake for benzoic acid and its salts from non-alcoholic beverages were published for four regions (Brazil, Canada, Mexico, and the United States [U.S.]). These regions were among those identified as having the most prevalent use of benzoates in beverages globally. The results of the 2017 study did not indicate a safety concern relative to the acceptable daily intake (ADI) established for benzoates (5 mg kg body weight-1 day-1, as benzoic acid), and supported maintaining the Codex maximum benzoate level in water-based beverages (250 mg kg-1). Since this time, population-specific food consumption data have been released for public use for Canada, and updated beverage consumption data have become available for the U.S. To ensure estimated intakes remain relevant, these consumption data were incorporated with previously collected brand-specific benzoate use level and market volume data for beverages. Dietary exposure to benzoates from non-alcoholic beverages was assessed using statistical modelling, either probabilistic (non-brand loyal; considering the full distribution of use levels) or deterministic (brand loyal; assuming all regular carbonated soft drinks, the brand loyal beverage type, contain benzoates at the maximum use level, and all other beverage types in which benzoates are used contain benzoates at the market-weighted average use level). In both models, estimated daily intakes at the mean and 95th percentile were below the ADI (≤76% of the ADI) in all Canadian and U.S. population groups with a statistically reliable population size. The findings from updated Canadian and U.S. consumption data continue to support the Codex maximum benzoate level in water-based flavoured drinks at 250 mg kg-1.

Compositional differences in hybrids between protoporphyrinogen IX oxidase (PPO)-inhibiting herbicide-resistant transgenic rice and weedy rice accessions.

We characterized the metabolites in grains of transgenic protoporphyrinogen IX oxidase-inhibiting herbicide-resistant rice and weedy accessions using GC-MS and examined whether the chemical composition of their hybrids differed from that of the parents. We found that the metabolite profiles of transgenic rice and weedy rice were clearly separated. Although the metabolite profiles of F2 progeny were partially separated from their parents, zygosity did not affect the profiles. The F2 progeny had similar or intermediate levels of most major nutritional components compared with their parents. However, levels of galactopyranose, trehalose, xylofuranose, mannitol, and benzoic acid were higher in the F2 progeny. Some fatty acids and organic acids also showed prominent quantitative differences between the F2 progeny and the parents. Changes in the metabolite levels of transgenic crop-weed hybrids compared to their parents might influence not only the ecological consequences of the hybrids, but also the nutritional quality and food safety.

Preparation of an aminophenylboronic acid and N-isopropyl acrylamide copolymer functionalized stationary phase for mixed-mode chromatography.

A novel stationary phase co-modified with N-isopropyl acrylamide (NIPAM) and 3-aminophenylboronic acid copolymer on the silica was synthesized through atom transfer radical polymerization (ATRP) reaction for performing mixed-mode and boronate affinity chromatography. The prepared functionalized silica was characterized using Fourier transform infrared spectrometry (FT-IR), elemental analysis (EA) and thermogravimetric analysis (TGA), scanning electron micrographs (SEM) and Brunauer-Emmett-Teller (BET) measurements. The prepared column named Sil-PBA-NIPAM showed great separation performance for hydrophobic, hydrophilic, positional isomer, acidic and alkaline compounds. Besides, the mixture of cis-diol and non-cis-diol compounds was used to prove that the developed column also has potential to capture and enrich cis-diol compounds. The prepared column possesses merits of time-saving, high selectivity to cis-diol compounds and molecular-planarity selectivity compared with two commercial single-mode columns. The theoretical plates of material can reach to 57472 and the column has good hydrolysis stability and batch-to-batch reproducibility. In summary, the prepared column possesses good hydrophilicity, hydrophobicity, molecular-planarity selectivity and boronate affinity abilities for the analysis of various compounds.

Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains.

Biopreservation of dairy products by acid lactic bacteria appears as a promising alternative to either replace or reduce the use of chemical preservatives. This study aimed at the identification of bacteria preventing fungal spoilers growth in dairy products, and, at the understanding of their antifungal activity. First, antifungal activity of eighteen Lactobacillus strains was tested against five molds and four yeasts leading to selection of L. casei 7006 which had an activity against seven fungal targets. Then, challenge tests against C. lusistaniae 3668 in a cheese-mimicking matrix have been performed demonstrating that this strain was able to reduce strongly this yeast growth after 14 and 21 days storages at 7 °C. Antifungal compounds produced in cheese-mimicking matrix containing L. casei 7006 strain were quantified, then compared to the one prepared with an inactive strain (L. casei 6960) or without Lactobacillus strain. Three compounds were differently produced between cheeses with or without Lactobacillus strain after 21 days at 7 °C: lactic acid, benzoic acid and diacetyl. However, lactic acid concentrations were similar between the three cheeses after 14 days at 7 °C, but an antifungal activity was only associated to L. casei 7006 presence. Benzoic acid concentrations between cheese with L. casei 7006 and negative control L. casei 6960 were also the same. Among the antifungal molecules retrieved from these analyses, diacetyl was the most significantly overproduced in cheese containing L. casei 7006, thus this volatile was associated to the antifungal activity of this strain.

Simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID.

A simple and environmentally friendly method was developed for simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food samples. The analytes were extracted and pre-concentrated by headspace solid-phase microextraction (HS-SPME) and analysed by GC-FID. Central composite design (CCD) was conducted for the optimization of HS-SPME conditions. Under optimal conditions, a good linear range was obtained in the range of 5-150 mg L-1. The limit of detection (LOD) values were 1.1-1.7 mg L-1. The developed method was successfully applied to determine the concentration of three organic acid preservatives in various fermented food samples, including thai shrimp paste, pickled vegetables, soy sauce and fish sauce, with high accuracy (recoveries were between 83% and 109%) and good precision (%RSD was less than 6.0% and 4.5% for intra-day and inter-day, respectively).

Benzoic and propionic acids in fishery products on the Korean market.

A new pretreatment technique for the sensitive and accurate determination of benzoic and propionic acids in fishery products by HPLC-DAD and GC-MS was established to address the regulatory problem posed by the natural metabolic production of preservatives during food processing. A total of 786 samples (332 raw fish and 454 processed fish products) were investigated. Benzoic acid was detected in 2.4% of raw fish samples, 9.7% of processed product samples, while the corresponding numbers for propionic acid equalled 88.3% and 94.7% respectively. As are result of monitoring the samples obtained from the Korean market, propionic acid was detected in most samples, but benzoic acid was detected in some fish. These results provide fundamental data regarding naturally occurring preservatives in fishery. As a result of these databases in fishery could be used as important data for the judgement that they are naturally originated preservatives.