Study on the Effect of Dalbergia pinnata (Lour.) Prain Essential Oil on Electroencephalography upon Stimulation with Different Auditory Effects.

Dalbergia pinnata (Lour.) Prain (D. pinnata) is a valuable medicinal plant, and its volatile parts have a pleasant aroma. In recent years, there have been a large number of studies investigating the effect of aroma on human performance. However, the effect of the aroma of D. pinnata on human psychophysiological activity has not been reported. Few reports have been made about the effects of aroma and sound on human electroencephalographic (EEG) activity. This study aimed to investigate the effects of D. pinnata essential oil in EEG activity response to various auditory stimuli. In the EEG study, 30 healthy volunteers (15 men and 15 women) participated. The electroencephalogram changes of participants during the essential oil (EO) of D. pinnata inhalation under white noise, pink noise and traffic noise stimulations were recorded. EEG data from 30 electrodes placed on the scalp were analyzed according to the international 10-20 system. The EO of D. pinnata had various effects on the brain when subjected to different auditory stimuli. In EEG studies, delta waves increased by 20% in noiseless and white noise environments, a change that may aid sleep and relaxation. In the presence of pink noise and traffic noise, alpha and delta wave activity (frontal pole and frontal lobe) increased markedly when inhaling the EO of D. pinnata, a change that may help reduce anxiety. When inhaling the EO of D. pinnata with different auditory stimuli, women are more likely to relax and get sleepy compared to men.

Ellagic acid-loaded soy protein isolate self-assembled particles: Characterization, stability, and antioxidant activity.

The limited water solubility and bioactivity of lipophilic phytochemicals may be enhanced by delivery systems. Ellagic acid (EA) has antioxidant and anti-inflammatory properties, but low solubility and instability limit its use in the food industry. In this study, the pH-shift method was applied to encapsulate EA with soy protein isolate (SPI). The interaction, encapsulation, and protective potential of the EA-loaded soy SPI complexes (SPI-EA) were investigated. The fluorescence spectra results suggest that the reaction between SPI and EA is spontaneous, with hydrophobic interactions predominating. Binding of EA molecules quenches the intrinsic fluorescence of SPI, mainly static quenching, with a binding site involved in the binding process. The ultraviolet (UV)-visible spectroscopy of the SPI-EA complexes included the characteristic absorption peaks of both SPI and EA, and the scanning electron microscopy images further indicated that the EA had been successfully embedded in SPI. Fourier transform infrared spectroscopy illustrates that EA has significantly changed the secondary structure of the SPI, primarily in the form of a decreased content of α-helix structures and an increased content of ß-sheet and random coil structures. The encapsulation efficiency of EA was concentration-dependent, up to 81.08%. The addition of EA reduces the size of SPI particles (d < 155 nm). In addition, the SPI-EA complex showed up to 81.05% and 96.46% 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. TGA showed that the degradation temperature of SPI-EA complex could be extended up to 300°C. And by encapsulation of EA, the loss of EA under the action of UV light, heat treatment, and high concentration of salt ion sensitive environment can be reduced. PRACTICAL APPLICATION: Ellagic acid (EA), a natural bioactive with low water solubility and stability, can be enhanced by forming an inclusion complex with soy protein isolate (SPI). SPI-EA complex has broad potential applications in the food, beverage, and pharmaceutical industries. Multiple spectral analyses have contributed to our understanding of the formation and interaction mechanisms of the SPI-EA complex under pH-driven conditions. Stability assays have also aided in the development of dietary resources for EA.

Predicting minty compounds binary mixtures' pleasantness by odor intensity in aqueous solutions.

The aroma of mint is well-liked by the public, and key flavor odorants in mint aroma had been found, but how these molecules interact and form a satisfying odor remains a challenge. Quality, intensity, and pleasantness are our most basic perceptions of aromas; both intensity and pleasantness can be quantified. However, compared to intensity, research on pleasantness was lacking. Pleasantness was one of the most important indicators for formulating a satisfying mint flavor, and the study of binary mixtures was fundamental to our understanding of more complex mixtures. Therefore, the purpose of this study was to explore the characteristics of pleasantness as a function of concentration and, at the same time, to investigate the relationship between intensity and pleasantness in binary mixtures. Thirty sensory evaluation volunteers participated in the evaluation of the intensity and pleasantness of six key flavor odorants of mint and five binary mixtures. The results showed that the pleasantness increased first and then decreased or stabilized with the rising of concentration; even though the interactions in binary mixtures were not the same, their pleasantness could be predicted using the intensities of the components by Response Surface Design of Experiments, and the goodness of fit was greater than 0.92, indicating that the models had the great predictive ability. PRACTICAL APPLICATION: Whether blending flavors or evaluating them, a great deal of experience is required, yet the acquisition of this experience is a long process. Performing these tasks is difficult for the novice, and it helps to quantify the feeling for the flavor and build some mathematical models.

Comparison of Three Different Extraction Methods on Osmanthus Volatile Oil: Aroma and Biological Activity.

The osmanthus volatile oil was welcomed by consumers even if the high price since the unique and pleasant odor. Meanwhile, the low yield of osmanthus volatile oil restricts industrial production. In this work, an osmanthus volatile oil was obtained by means of a novel ultrasonic-assisted flash extraction method and was compared with the oil from hydrodistillation and supercritical fluid extraction on yield, aroma, and biological activities. The volatile oil obtained from the ultrasonic-assisted flash extraction was obtained with the petroleum ether and got a high yield at 3.51 % within a 40-min process, an increase of nearly 81 % from the single solvent extraction. This oil also showed a high aroma intensity and aroma compound concentration. Meanwhile, the oil also has the highest antioxidant ability but lower antibacterial activity against oil from hydrodistillation. It was considered that this work was helpful for the optimization of the extraction method of osmanthus volatile oil.

Hydrogen bond-driven assembly of coral-like soy protein isolate-tannic acid microcomplex for encapsulation of limonene.

BACKGROUND: The encapsulation of flavor and aroma compounds has great potential in foods, while effective preparation in the food industry is still a great challenge. Inspired by leather tanning, tannic acid (TA) was used for deep crosslinking through hydrogen bond-driven assembly on soy protein isolate for encapsulating limonene with a high loading ratio. RESULTS: The added TA changed the protein structure and formed a limonene-loaded microcomplex. The morphology of these microcomplexes changed from smooth to rough, followed by the formation of smooth nanoparticle aggregates, by changing the amount of TA. The encapsulation efficiency and loading ratio were increased from 0.78% and 4.30% to 59.32% and 45.78% after increasing TA from 1.875 to 60 mg mL-1 . The result of confocal laser scanning microscopy indicated that limonene is evenly distributed in microcomplexes. Additionally, the results of thermal stability demonstrated protection of limonene by soy protein-tannic acid microcomplex. CONCLUSION: It is suggested that the added TA improved the encapsulation efficiency and loading ratio. Limonene is loaded in the complex in two ways. The present research provides a new and easy path for the preparation of the non-thermal soy protein aroma carrier. © 2022 Society of Chemical Industry.

Study on the Effect of Mentha × piperita L. Essential Oil on Electroencephalography upon Stimulation with Different Visual Effects.

Essential oils have long been used to fight infections and treat various diseases. Peppermint (Mentha × piperita L.) is an herbal medicine that has been widely used in daily life since ancient times, and it has a wide range of applications in food, cosmetics, and medicine. Mint oil is refreshing because of its cool and comfortable smell; therefore, it is often used in ethnopharmacological studies. The present study investigated the effects of peppermint essential oil in electroencephalographic activity response to various visual stimuli. The electroencephalographic changes of participants during peppermint essential oil inhalation under white, red, and blue colour stimulations were recorded. A rapid Fourier transform analysis was used to examine the electroencephalograph power spectra of the various microstates induced by inhaling the oils. Peppermint essential oil had various effects on the brain when subjected to different visual stimuli. Alpha waves increased in the prefrontal area in the white-sniffing group, which facilitated learning and thinking. In the blue-sniffing group, the changes were less pronounced than those in the red group, and the increased alpha wave activity in the occipital area was more controlled, indicating that the participants' visual function increased in this state. Based on EEG investigations, this is the first study to indicate that vision influences the effects of peppermint essential oils. Hence, the results of this study support the use of essential oils in a broader context to serve as a resource for future studies on the effects of different types of essential oils.

Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages.

In the present study, soy protein isolate was modified by tannic acid and used as a stabilizer for Pickering emulsions loaded with aroma compounds. The nanoparticles with tannic acid concentrations above 2 mg/mL were found to show great antioxidant properties. Essential oils, aroma compounds, and flavours can be stabilized by nanoparticles to form Pickering emulsions with a droplet diameter of<600 nm. E-nose analysis shows that nanoparticles provide outstanding protective functionalities for the 6 essential oils at 37 °C for 30 days. Further study of limonene and citral indicates that the nanoparticles afford nearly 60% protection against loss with a tannic acid concentration of 10 mg/mL. Furthermore, the nanoparticles also maintain the aroma of the beverages and lengthen the five-day shelf life. Overall, this research provides a sustainable, low-cost, and quickly prepared stabilizer for aroma compounds in foods.

Chemical compositions and bioactivities of essential oil from perilla leaf (Perillae Folium) obtained by ultrasonic-assisted hydro-distillation with natural deep eutectic solvents.

Natural deep eutectic solvents (NADESs) have received considerable attention for green extraction. In this study, ultrasonic-assisted natural deep eutectics were applied for hydrodistillation to extract essential oil from perilla leaves. Compared to hydrodistillation assisted with ultrasound, this novel method effectively raised the yield of perilla leaf EO from 0.21% to 0.69% (choline chloride: malic acid, molar ratio 2:1) and broadened the types of chemical compositions (71 in total), especially aliphatic and aromatic compounds. Stronger antimicrobial and antioxidant activity was confirmed, and phenolics were increased. Additionally, the pH of the final solution was detected. The leaf residues were dried, weighed and analyzed by scanning electron microscopy to show the influence of NADESs' strong extractability. This new extraction method may be applicable in edible natural product extraction and provide a reference for further exploration of NADESs.

Study on the Composition and Physiological Activity of the Essential Oils and Extracts of Cinnamomum camphora Fruit.

Supercritical carbon dioxide (SC-CO2 ), hydrodistillation (HDO), ethanol extraction (EE), and petroleum ether extraction (PE) were used to extract the essential oil and extracts of Cinnamomum camphora fruit in this study. Gas chromatography-mass spectrometry was used to identify the volatile components of essential oils and extracts, and 63 compounds were identified. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay and Ferric reducing ability of plasma (FRAP) assays and the inhibition experiment of bacteria and fungi (Staphylococcus aureus (S. aureus), Hay bacillus (H. bacillus), Escherichia coli (E. coli), Aspergillus niger (A. niger), Candida albicans (C. albicans)) showed these essential oils and extracts indicated antioxidant and antibacterial activities. S. aureus was the most sensitive to the essential oil (MIC=0.08 mg/ml). Combined with the Brine Shrimp Lethality Test (BSLT) experiment, HDO (LD50 =68.21 µg/ml) was considered to have the most potential natural preservative. Subsequently, the inhibitory mechanism of HDO on bacteria and fungi was explored through extracellular conductivity and SEM, and the possibility of HDO to preserve the freshness of bananas was verified through banana shelf-life experiments. The results suggested these essential oils and extracts of Cinnamomum camphora fruit indicated effectively inhibit the growth of microorganisms on the surface of bananas, extend the shelf-life, and have the potential to become a natural antiseptic ingredient.

Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial.

This study investigated a novel antioxidant and antimicrobial Pickering emulsion stabilized by soy protein isolate (SPI) and gallic acid (GA) as an excellent protective delivery medium for lipophilic functional food. SPI-GA complex nanoparticles were fabricated by a covalent cross-linking mechanism under alkaline conditions with a small particle size (42.93-24.91 nm) and high zeta potential (26.92-38.58 -mV), which led to improved stability at high GA concentrations. Without the addition of preservatives, it was found that SPI-GA complex nanoparticles have a certain antimicrobial ability. Using these nanoparticles as the only stabilizers, outstanding antioxidant and antimicrobial Pickering emulsions could be easily prepared, and they had a small droplet size (948.09-457.82 nm), great stability and inhibited lipid peroxidation and antibacterial ability. Oxidation and microbial protection proceeded in a GA concentration-dependent manner. This study provides a novel way to prepare functionalized Pickering emulsions as delivery media for functional lipophilic raw materials.

Terminal Alkyne-Assisted One-Pot Synthesis of Arylamidines: Carbon Source of the Amidine Group from Oxime Chlorides.

A terminal alkyne-assisted protocol for the one-pot formation of a diverse range of arylamidines from a novel cascade reaction of in situ generated nitrile oxides, sulfonyl azides, terminal alkynes, and water by [3 + 2] cycloaddition and ring opening sequence was developed. The use of aryl oxime chlorides as the carbon source of the amidine group and the addition of water proved to be critical for the reaction. Moreover, terminal alkynes, which can lead to high yields of products by employing a less amount, may play a catalytic role in the reaction. A broader range of substrates was investigated.

Direct intramolecular double cross-dehydrogentive-coupling (CDC) cyclization of N-(2-pyridyl)amidines under metal-free conditions.

A facile transition-metal-free protocol to form 2-iminoimidazo[1, 2-a]-pyridines bearing a -CHBr2 group and an aza-quaternary carbon center at the 3 position from N-(2-pyridyl)amidines substrates, in which the new heterocyclic skeletons constructed from amidines via radical reactions or nucleophilic substitution reactions are promoted only by CBr4 under mild conditions, is demonstrated. The reactions were realized by intramolecular CDC reaction involving C-N and C-C bond formation via the sequential C(sp3)-H bifunctionalization mode on the same carbon atom under mild conditions. Moreover, this work also provides an excellent and representative example for CBr4 as an efficient reagent to initiate radical reactions under initiator-free conditions or to give rise to nucleophilic substitution reactions only by base.

Chromogenic and fluorescent 'turn-on' chemodosimeter for fluoride based on a F(-)-triggered cascade reaction.

We developed a new chromogenic and fluorescent 'turn-on' chemodosimeter 1 based on a F(-)-triggered cascade reaction. This system displayed significant changes in UV/vis absorption and fluorescence emission intensities selectively for F(-) over other anions in a mixture of CH3CN/H2O(95 : 5, v/v) and in acetonitrile.

Pyrolysis characteristics of bean dregs and in situ visualization of pyrolysis transformation.

Biomass is an important renewable and sustainable source of energy. Waste products from biomass are considered as attractive feedstocks for the production of fuel. This work deals with the pyrolysis of bean dregs, a biomass waste from soybean processing industry. A technique has been developed to study bean dregs pyrolysis by in situ visualization of bean dregs transformation in a quartz capillary under a microscope using a charge-coupled device (CCD) camera monitoring system. The technique enables us to observe directly the processes and temperatures of bean dregs transformation during pyrolysis. In situ visualization of reaction revealed that how oily liquids are generated and expulsed concurrently from bean dregs during pyrolysis. Pyrolysis characteristics were investigated under a highly purified N(2) atmosphere using a thermogravimetric analyzer from room temperature to 800 °C at different heating rates of 10, 30 and 50 °C/min. The results showed that three stages appeared in this thermal degradation process. The initial decomposition temperature and the peak shifted towards higher temperature with an increase in heating rate. Kinetic parameters in terms of apparent activation energy and pre-exponential factor were determined.