Enhancement of Ethanol–Acetic Acid Esterification Under Room Temperature and Non-catalytic Condition via Pulsed Electric Field Application

Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu

This research examined the influences of electric field strength and pulse frequency of pulsed electric field (PEF) treatment, along with the combined effects of dissolved oxygen and ferrous iron ions on the aroma and components of strong-flavor baijiu. PEF treatment improved fruity aromas and decreased the pit mud odor. Electric field strength promoted the production of short-chain fatty acid esters, while pulse frequency facilitated the formation of acetal oxidation products. The most notable changes were observed at an electric field strength of 25 kV, and a pulse frequency of 350 Hz. Increasing dissolved oxygen significantly improves fruity and mellow aromas and promotes the generation of 17 compounds including ethyl lactate, ethyl butyrate, hexan-1-ol, octanoic acid, and 3-methylbutanal, while Fe2⁺ treatment reduces the fruity aroma of baijiu and significantly suppresses the production of 15 esters including ethyl hexanoate, hexyl hexanoate, and ethyl lactate. Dissolved oxygen may contribute to the generation of hydroxyl radicals and regulated oxidation reactions partially in baijiu. And, Fe2+ may react with organic acids to promote the hydrolysis of ester compounds. This study aims to offer valuable insights into the practical application of PEF in the flavor regulation of baijiu.

My Vision of Electric-Field-Aided Chemistry in 2050

This manuscript outlines my outlook on the development of electric-field (EF)-mediated-chemistry and the vision of its state by 2050. I discuss applications of oriented-external electric-fields (OEEFs) on chemical reactions and proceed with relevant experimental verifications. Subsequently, the Perspective outlines other ways of generating EFs, e.g., by use of pH-switchable charges, ionic additives, water droplets, and so on. A special section summarizes conceptual principles for understanding and predicting OEEF effects, e.g., the "reaction-axis rule", the capability of OEEFs to act as tweezers that orient reactants and accelerate their reaction, etc. Finally, I discuss applications of OEEFs in continuous-flow setups, which may, in principle, scale-up to molar concentrations. The Perspective ends with the vision that by 2050, OEEF usage will change chemical education, if not also the art of making new molecules.

Characteristics of Quinoa Protein Isolate Treated by Pulsed Electric Field

The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI (p < 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.

Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review

The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years. To meet the demand for aged beverages, there is a need for large storage areas, a large number of wooden barrels, and, consequently, large volumes of stored product. Evaporation losses can also occur. In addition to the reactions of the beverage itself, there is also a transfer of wood compounds to the drink, which is later modified by successive oxidation reactions. This study addresses the alternative methods for accelerating the aging stage of beverages. These include the use of wood fragments, ultrasound, micro-oxygenation, pulsed electric field, high hydrostatic pressure, and microwave and gamma irradiation. These methods can be applied to optimize the process of extracting wood compounds, promote free radical formation, reduce oxidation reaction time, and accelerate yeast autolysis time. This study provides examples of some of the aforementioned methods. These technologies add value to the aging process, since they contribute to the reduction of production costs and, consequently, can increase commercial competitiveness.

The Pulsed Electric Field Assisted-Extraction Enhanced the Yield and the Physicochemical Properties of Soluble Dietary Fiber From Orange Peel

The study aimed to investigate the effects of pulsed electric field (PEF)-assisted extraction on the yield, physicochemical properties, and structure of soluble dietary fiber (SDF) from orange peel. The results showed that the optinal parameters of PEF assisted extraction SDF was temperature of 45^oC with the electric field intensity of 6.0 kV/cm, pulses number of 30, and time of 20min and SDF treated with PEF showed the higher water solubility, water-holding and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, foam stability and higher binding capacity for Pb²⁺, As³⁺, Cu²⁺, and higher which resulted from the higher viscosity due to PEF treatment. Compared with the untreated orange peel, the SDF obtained with PEF exhibited stronger antioxidant activities, which was due to its smaller molecular weight (189 vs. 512 kDa). In addition, scanning electron micrograph images demonstrated that the surface of PEF-SDF was rough and collapsed. Overall, it was suggested that PEF treatment could improve the physicochemical properties of SDF from the orange peel and would be the potential extraction technology with high efficiency.

Non-thermal Technologies for Food Processing

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

Review of the application of pulsed electric fields (PEF) technology for food processing in China

With the improvement of living standards, growing consumer demand for high-quality and natural foods has led to the development of new mild processes to enhance or replace conventional thermal and chemical methods for food processing. Pulsed electric fields (PEF) is an emerging and promising non-thermal food processing technology, which is ongoing from laboratory and pilot plant level to the industrial level. Chinese researchers have made tremendous advances in the potential applications of PEF for processing a wide range of food commodities over the last few years, which contributes to the current understanding and development of PEF technology. The objective of this paper is to conduct a systematic review on the achievements of PEF technology used for food processing in China and the corresponding processing principles. Research on the applicability of PEF in food processing suggests that PEF can be used alone or in combination with other methods, not only to inactivate microorganisms and extract active constituents, but also to modify biomacromolecules, enhance chemical reactions and accelerate the aging of fermented foods, which are mainly related to permeabilization of biomembranes, occurrence of electrochemical and electrolytic reactions, polarization and realignment of molecules, and reduction of activation energy of chemical reactions induced by PEF treatments. In addition, some of the most important challenges for the successful implementation of large-scale industrial applications of PEF technology in the food industry are discussed. The results bring out the benefits of both researchers and the industry.

Electric-Field Mediated Chemistry: Uncovering and Exploiting the Potential of (Oriented) Electric Fields to Exert Chemical Catalysis and Reaction Control

This Perspective discusses oriented external-electric-fields (OEEF), and other electric-field types, as "smart reagents", which enable in principle control over wide-ranging aspects of reactivity and structure. We discuss the potential of OEEFs to control nonredox reactions and impart rate-enhancement and selectivity. An OEEF along the "reaction axis", which is the direction whereby electronic reorganization converts reactants' to products' bonding, will accelerate reactions, control regioselectivity, induce spin-state selectivity, and elicit mechanistic crossovers. Simply flipping the direction of the OEEF will lead to inhibition. Orienting the OEEF off the reaction axis enables control over stereoselectivity, enantioselectivity, and product selectivity. For polar/polarizable reactants, the OEEF itself will act as tweezers, which orient the reactants and drive their reaction. OEEFs also affect bond-dissociation energies and dissociation modes (covalent vs ionic), as well as alteration of molecular geometries and supramolecular aggregation. The "key" to gaining access to this toolbox provided by OEEFs is microscopic control over the alignment between the molecule and the applied field. We discuss the elegant experimental methods which have been used to verify the theoretical predictions and describe various alternative EEF sources and prospects for upscaling OEEF catalysis in solvents. We also demonstrate the numerous ways in which the OEEF effects can be mimicked by use of (designed) local-electric fields (LEFs), i.e., by embedding charges or dipoles into molecules. LEFs and OEEFs are shown to be equivalent and to obey the same ground rules. Outcomes are exemplified for Diels-Alder cycloadditions, oxidative addition of bonds by transition-metal complexes, H-abstractions by oxo-metal species, ionic cleavage of halogen bonds, methane activation, etc.

Solvent Organization and Rate Regulation of a Menshutkin Reaction by Oriented External Electric Fields are Revealed by Combined MD and QM/MM Calculations

When and how do external electric fields (EEFs) lead to catalysis in the presence of a (polar or nonpolar) solvent? This is the question that is addressed here using a combination of molecular dynamics (MD) simulations, quantum mechanical/molecular mechanical calculations with EEF, and quantum mechanical/(local) electric field calculations. The paper focuses on a model reaction, the Menshutkin reaction between CH3I and pyridine in three solvents of varying polarity. Using MD simulations, we find that the EEF causes the solvent to undergo organization; the solvent molecules gradually align with the applied field as the field strength increases. The collective orientation of the solvent molecules modifies the electrostatic environment around the Menshutkin species and induces a global electric field pointing in the opposite direction of the applied EEF. The combination of these two entangled effects leads to partial or complete screening of the EEF, with the extent of screening being proportional to the polarity/polarizability of the solvent. Nevertheless, we find that catalysis of the Menshutkin reaction inevitably emerges once the EEF exceeds the opposing field of the organizing solvent, i.e., once polarization of the Menshutkin complex is observed to set in. Overall, our analysis provides a lucid and pictorial interpretation of the behavior of solutions in the presence of EEFs and indicates that EEF-mediated catalysis should, in principle, be feasible in bulk setups, especially for nonpolar and mildly polar solvents. By application of the charge-transfer paradigm, it is shown that the emergence of OEEF catalysis in solution can be generalized to other reactions as well.

Microwave-Assisted Noncatalytic Esterification of Fatty Acid for Biodiesel Production: A Kinetic Study

This study developed a microwave-mediated noncatalytic esterification of oleic acid for producing ethyl biodiesel. The microwave irradiation process outperformed conventional heating methods for the reaction. A highest reaction conversion, 97.62%, was achieved by performing esterification with microwave irradiation at a microwave power of 150 W, 2:1 ethanol:oleic acid molar ratio, reaction time of 6 h, and temperature of 473 K. A second-order reaction model (R2 of up to 0.997) was established to describe esterification. The reaction rate constants were promoted with increasing microwave power and temperature. A strong linear relation of microwave power to pre-exponential factors was also established, and microwave power greatly influenced the reaction due to nonthermal effects. This study suggested that microwave-assisted noncatalytic esterification is an efficient approach for biodiesel synthesis.

Electrophilic Aromatic Substitution Reactions: Mechanistic Landscape, Electrostatic and Electric-Field Control of Reaction Rates, and Mechanistic Crossovers

This study investigates the rich mechanistic landscape of the iconic electrophilic aromatic substitution (EAS) reaction class, in the gas phase, in solvents, and under stimulation by oriented external electric fields. The study uses DFT calculations, complemented by a qualitative valence bond (VB) perspective. We construct a comprehensive and unifying framework that elucidates the many surprising mechanistic features, uncovered in recent years, of this class of reactions. For example, one of the puzzling issues which have attracted significant interest recently is the finding of a variety of concerted mechanisms that do not involve the formation of σ-complex intermediates, in apparent contradiction to the generally accepted textbook mechanism. Our VB modeling elucidates the existence of both the concerted and stepwise mechanisms and uncovers the root causes and necessary conditions for the appearance of these intermediates. Furthermore, our VB analysis offers insight into the potential applications of external electric fields as smart, green, and selective catalysts, which can control at will reaction rates, as well as mechanistic crossovers, for this class of reactions. Finally, we highlight how understanding of the electric fields effect on the EAS reaction could lead to the formulation of guiding principles for the design of improved heterogeneous catalysts. Overall, our analysis underscores the powerful synergy offered by combining molecular orbital and VB theory to tackle interesting and challenging mechanistic questions in chemistry.

Oriented External Electric Fields: Tweezers and Catalysts for Reactivity in Halogen-Bond Complexes

This theoretical study establishes ways of controlling and enabling an uncommon chemical reaction, the displacement reaction, B:---(X-Y) → (B-X)⁺ + :Y^-, which is nascent from a B:---(X-Y) halogen bond (XB) by nucleophilic attack of the base, B:, on the halogen, X. In most of the 14 cases examined, these reactions possess high barriers either in the gas phase (where the X-Y bond dissociates to radicals) or in solvents such as CH₂Cl₂ and CH₃CN (which lead to endothermic processes). Thus, generally, the XB species are trapped in deep minima, and their reactions are not allowed without catalysis. However, when an oriented-external electric field (OEEF) is directed along the B---X---Y reaction axis, the field acts as electric tweezers that orient the XB along the field's axis, and intensely catalyze the process, by tens of kcal/mol, thus rendering the reaction allowed. Flipping the OEEF along the reaction axis inhibits the reaction and weakens the interaction of the XB. Furthermore, at a critical OEEF, each XB undergoes spontaneous and barrier-free reaction. As such, OEEF achieves quite tight control of the structure and reactivity of XB species. Valence bond modeling is used to elucidate the means whereby OEEFs exert their control.

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

Fermentation microbiota is specific microorganisms that generate different types of metabolites in many productions. In traditional solid-state fermentation, the structural composition and functional capacity of the core microbiota determine the quality and quantity of products. As a typical example of food fermentation, Chinese Maotai-flavor liquor production involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this traditional food fermentation remain unclear. Here, high-throughput amplicons (16S rRNA gene amplicon sequencing and internal transcribed space amplicon sequencing) and metatranscriptomics sequencing technologies were combined to reveal the structure and function of the core microbiota in Chinese soy sauce aroma type liquor production. In addition, ultra-performance liquid chromatography and headspace-solid phase microextraction-gas chromatography-mass spectrometry were employed to provide qualitative and quantitative analysis of the major flavor metabolites. A total of 10 fungal and 11 bacterial genera were identified as the core microbiota. In addition, metatranscriptomic analysis revealed pyruvate metabolism in yeasts (genera Pichia, Schizosaccharomyces, Saccharomyces, and Zygosaccharomyces) and lactic acid bacteria (genus Lactobacillus) classified into two stages in the production of flavor components. Stage I involved high-level alcohol (ethanol) production, with the genus Schizosaccharomyces serving as the core functional microorganism. Stage II involved high-level acid (lactic acid and acetic acid) production, with the genus Lactobacillus serving as the core functional microorganism. The functional shift from the genus Schizosaccharomyces to the genus Lactobacillus drives flavor component conversion from alcohol (ethanol) to acid (lactic acid and acetic acid) in Chinese Maotai-flavor liquor production. Our findings provide insight into the effects of the core functional microbiota in soy sauce aroma type liquor production and the characteristics of the fermentation microbiota under different environmental conditions.

Recent Advances in Techniques for Starch Esters and the Applications: A Review

Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. In addition, the degree of substitution (DS) is often considered as the primary factor in view of its contribution to estimate substituted groups of starch esters. In order to improve the detection accuracy and production efficiency, different detection techniques, including titration, nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis/infrared spectroscopy (TGA/IR) and headspace gas chromatography (HS-GC), have been developed for DS. This paper gives a comprehensive overview on the recent advances in DS analysis and starch esterification techniques. Additionally, the advantages, limitations, some perspectives on future trends of these techniques and the applications of their derivatives in the food industry are also presented.

Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates

The effect of a pulsed electric field (PEF) on the microstructure of some amino acids was studied. Raman spectrum was used to determine the effect of PEF on tyrosine, tryptophan, proline residues, histidine, arginine, aliphatic amino acid, disulfide bond, and polypeptide backbone in soy protein isolates (SPI). Results suggested that increasing the intensity of PEF gradually to 50 kV cm−1 led to a reduction in gauche C–S conformation of CCSSCC dihedral angles. The increase of the PEF intensity caused an increase in the gauche–gauche–gauche conformation of the disulfide bond accompanying a decrease in α-helix and β-sheet and an increase in antiparallel β-sheet and disorder structure. A critical pulse intensity of 30 kV cm−1 was observed for unfolding and reassembling of SPI, which was verified in our previous study (Liu et al., Eur Food Res Technol 233:841–50). When the pulse intensity gradually increased to around 30 kV cm−1, the exposure of tyrosine and tryptophan, the vibration of CH2 wagging in proline and CH2 in the midazole ring of histidine, the vibration of C—H bending and C—N stretching inside a charged arginine, and asymmetric H—C—H bending deformation vibration in CH2 and CH3 groups in aromatic and aliphatic amino acids gradually increased, suggesting an unfolding of protein molecules. When the pulse intensity continually increased from 30 to 50 kV cm−1, the microstructure of all above amino acids decreased due to the reassembly of unfolding proteins.