New in situ generated acylhydrazidate-coordinated complexes and acylhydrazide molecules: Synthesis, structural characterization and photoluminescence property

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

Introduction

The incorporation of Staphylococcus xylosus in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies.

Methods

Both a control and an experimental model, inclusive of Staphylococcus xylosus, were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation.

Results

The introduction of Staphylococcus xylosus resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period.

Discussion

The findings indicate that Staphylococcus xylosus plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further in vitro research on sausage fermentation and preservation techniques.

Anion-directed assemblies of europium(III) coordination polymers based on 1H-benzimidazole-5,6-dicarboxylate: structures and luminescence properties

Two europium(III) coordination polymers (CPs), namely, poly[[diaquabis(μ₄-1H-benzimidazole-5,6-dicarboxylato-κ⁶N³:O⁵,O^5':O⁵,O⁶:O^6')(μ₂-oxalato-κ⁴O¹,O²:O^1',O^2')dieuropium(III)] dihydrate], {[Eu₂(C₉H₄N₂O₄)₂(C₂O₄)(H₂O)₂]·2H₂O}_n (1), and poly[(μ₃-1H-benzimidazol-3-ium-5,6-dicarboxylato-κ⁵O⁵:O^5',O⁶:O⁶,O^6')(μ₃-sulfato-κ³O:O':O'')europium(III)], [Eu(C₉H₅N₂O₄)(SO₄)]_n (2), have been synthesized via the hydrothermal method and structurally characterized. CP 1 shows a three-dimensional network, in which the oxalate ligand acts as a pillar, while CP 2 has a two-dimensional network based on a europium(III)-sulfate skeleton, further extended into a three-dimensional framework by hydrogen-bonding interactions. The structural diversity in the two compounds can be attributed to the different acidification abilities and geometries of the anionic ligands. The luminescence properties of 1 display the characteristic europium red emission with CIE chromaticity coordinates (2/3, 0.34). Interestingly, CP 2 shows the characteristic red emission with CIE chromaticity coordinates (0.60, 0.34) when excited at 280 nm and a near-white emission with CIE chromaticity coordinates (0.38, 0.29) when excited at 340 nm.

6,6′-(Perfluoropropane-2,2-diyl)bis(2,3-dihydrophthalazine-1,4-dione)-based coordination polymers and their sensing properties towards Cr2O72−

The structures of six new diacylhydrazidate-based coordination polymers were reported. Based on their better photoluminescence properties, their sensing abilities towards Cr2O₇²⁻ were investigated.

New discrete iodometallates with in situ generated triimidazole derivatives as countercations (Mn+ = Ag+, Pb2+, Bi3+)

By employing solvothermal in situ N-alkylation of organic bases with alcohols, four new iodometallates were obtained, and their structures are reported.