Comparative efficacy of microwave, visible light and ultrasound irradiation for green synthesis of dihydropyrimidinones in fruit juice medium

Pramanik, Tanay; Padan, Simarjit Kaur; Gupta, Richa; Bedi, Pooja; Singh, Gaurav

doi:10.1063/1.4990358

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…For the removal of mycotoxins from fruit beverages, the most common adsorbent materials capable of effectively encasing and immobilizing the mycotoxin are activated carbon, microporous resin, and diatomite [177,178]. In the study conducted by Pramanik et al [179], microwave-treated PAT in apricot juice for 15 min results in a 95% decrease, with no significant changes in sensorial profile [179]. Currently, due to consumer concerns, irradiation technology is not frequently used in the food sector.…”

Section: Physical Proceduresmentioning

confidence: 99%

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

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et al. 2023

Foods

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The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.

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Section: Physical Proceduresmentioning

confidence: 99%

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Avîrvarei

Salanță

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et al. 2023

Foods

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“…A medium heat microwave treatment of patulin (concentration ranges from 100 to1000 μg/L) for 90 s results in an almost complete degradation of 100%. Microwave-treated patulin in apricot juice for 3 min to leads to a reduction of 39%; however, the degradation efficiency reached 95% after 15 min of microwave treatment, and more importantly, no significant changes to nutrition and flavor were found [ 181 ]. Microwave treatment is more suitable for the acidic conditions of apple juice because it can better preserve the critical nutrients of the juice.…”

Section: Degradation Technique Of Mycotoxins In Fruits and Vegetablesmentioning

confidence: 99%

Contamination, Detection and Control of Mycotoxins in Fruits and Vegetables

Nan

Xue

2022

Toxins

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Mycotoxins are secondary metabolites produced by pathogenic fungi that colonize fruits and vegetables either during harvesting or during storage. Mycotoxin contamination in fruits and vegetables has been a major problem worldwide, which poses a serious threat to human and animal health through the food chain. This review systematically describes the major mycotoxigenic fungi and the produced mycotoxins in fruits and vegetables, analyzes recent mycotoxin detection technologies including chromatography coupled with detector (i.e., mass, ultraviolet, fluorescence, etc.) technology, electrochemical biosensors technology and immunological techniques, as well as summarizes the degradation and detoxification technologies of mycotoxins in fruits and vegetables, including physical, chemical and biological methods. The future prospect is also proposed to provide an overview and suggestions for future mycotoxin research directions.

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Synthesis of Biginelli Compounds using Microwave-Assisted Methods

Costa dos Santos,

Guimarães Souza,

Carvalho Santos

et al. 2023

CMIC

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Biginelli adducts, also known as dihydropyrimidin-2(1H)-ones/-thiones (DHMPs), ex-hibit versatile biological activities. Among them, monastrol has gained significant popularity as an inhibitor of kinesin-5 (Eg5), a motor protein crucial for spindle bipolarity. The inhibitory effect of monastrol on Eg5 accounts for its promising anticancer properties, along with its well-estab-lished role as an anti-inflammatory agent and calcium channel inhibitor. Since its first report in 1893, the Biginelli reaction has been extensively studied from various angles, including the scope of reagents used, the incorporation or omission of catalysts and solvents, and the application of innovative techniques like mechanochemical and ultrasonic reactors. Among these methods, mi-crowave irradiation (MWI) has shown remarkable promise, aligning with the principles of green chemistry by offering solvent-free conditions, eco-friendly catalysts, and accelerated reaction times, ultimately leading to higher yields with a reduced environmental impact. In this mini-re-view, we shed light on the literature surrounding the synthesis of Biginelli adducts using MWI and highlight how this heating method can significantly enhance the preparation of this important class of bioactive compounds. By exploring the benefits of MWI, we aim to contribute to the advancement of greener and more efficient synthetic routes for bioactive substances.

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Comparative efficacy of microwave, visible light and ultrasound irradiation for green synthesis of dihydropyrimidinones in fruit juice medium

Cited by 3 publications

References 15 publications

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Contamination, Detection and Control of Mycotoxins in Fruits and Vegetables

Synthesis of Biginelli Compounds using Microwave-Assisted Methods

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