Carbon dioxide production in the oxidation of organic acids by Cerium(IV) under aerobic and anaerobic conditions

Hofmeister Effect in Self-Organized Chemical Systems

We studied the effect of spectator ions in the prototype of far-from-equilibrium self-organized chemical systems, the Belousov-Zhabotinsky (BZ) reaction. In particular, we investigated the specific ion effect of alkali metal cations, connoted for their kosmotropic and chaotropic properties. By means of combined experimental and numerical approaches, we could show a neat and robust evidence for the Hofmeister effect in this system. Spectator cations induce a marked increment of the induction period that preludes regular oscillations and decrease the oscillation amplitude following the sequence Li⁺ < Na⁺ ≪ K⁺ ∼ Cs⁺. These ions affect the system kinetics by interfering in the interaction between the oxidized form of the catalyst and the organic substrate, responsible for resetting the BZ system to pre-autocatalytic (reduced) conditions. The specific ion effect on these key reactive steps is systematically characterized and correlated with different parameters which describe the interaction of the cations with the solvent.

Development of a Sulfite-Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen-mediated Deterioration of Kimchi Quality

A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen-mediated kimchi quality degradation. The results of the oxygen_- scavenging capacity test showed that the SOS had a competitive oxygen_- scavenging performance in comparison with commercial oxygen scavengers. The kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10 °C for an SOS application test. The kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the kimchi fermentation process. The Hunter L, a, and b values in the kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10 °C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the kimchi, but did not affect the kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for kimchi quality preservation. PRACTICAL APPLICATION: A newly designed sulfite-based oxygen scavenger was applied in kimchi packaging, and it showed remarkable preventive effects on the kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.