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Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol. [ABSTRACT FROM AUTHOR]

Hypothesis: Chitosan is a biodegradable biopolymer used today as an effective and practical material in various industries. To produce chitosan hydrogels, different crosslinkers are utilized, most of which are toxic and, dangerous. Due to the many applications of chitosan in medicine, pharmaceuticals, tissue engineering and food industries, it is better to use safe and non-toxic crosslinkers to produce biopolymers and hydrogels. Vanillin is a natural and non-toxic aldehyde that can be used as a crosslinker to produce chitosan hydrogels. The cross-links that vanillin make with chitosan are, on the one hand, the Schiff base type bond, and on the other hand, the hydrogen bond, which makes the chitosan-vanillin (CV) hydrogel more mechanically weaker than other chitosan-dialdehyde hydrogels. Chitosan-vanillin hydrogels have been studied in micro- and nanoscale and biofilm shape. In this study, montmorillonite (MMT) fillers have been used to fabricate chitosan-vanillin-montmorillonite (CMV) macrohydrogels, and their effect on improving mechanical properties has been investigated.Methods: In this study, chitosan hydrogels were fabricated with vanillin crosslinker and montmorillonite as fillers. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed to identify the bonds formed and to examine the morphology of the hydrogels, respectively. Then, the gel content, swelling, porosity, and mechanical properties of hydrogels were investigated.Finding: The results showed that the presence of vanillin increased the porosity and caused regular porosity in the chitosan hydrogel. Chitosan and vanillin macrohydrogels have good mechanical properties with a porosity greater than 90%, gel content > 86%, swelling, and mechanical strength. The addition of filler to chitosan-vanillin hydrogels also reduces the porosity and swelling and increases the mechanical properties of this system

Additives analysis plays important role in food quality control and has a great impact on public health. Therefore, rapid detection of these compounds in food samples is important in food safety. In this study, reduced graphene oxide /Fe 3 O 4 nanocomposite (rG -Fe 3 O 4 -NC) was synthesized in the presence of sour lemon peel extract as a reducer and stabilizer agent in aqueous solution. For the first time multivariate optimization based on rotatable central composite design (RCCD) coupled with response surface methodology (RSM) was used to optimize effective experimental variables for fabrication of electrode. An experimental design has been used to examine and optimize the impacts of diverse experimental parameters like the pH and concentration of the nanocomposite in rG -Fe 3 O 4 -NC. The optimal conditions were pH: 6 and the concentration of the nanocomposite: 8%. The synthesized nanocomposites were characterized by TEM and XRD techniques. The rGO modified carbon paste electrode (rG-Fe3O4-NC/CPE) was used as a highly sensitive electrochemical sensor for the detection of vanillin. Interference of vitamin B 2, methionine, valine, glycine and KBR, KCl and glucose were checked in the presence of 25 µM vanillin at surface of rG -Fe 3 O 4 -NC/CPE with acceptable error 5%. Results confirmed that 500 - folde of above compounds have not any important interference in monitoring process of 25 µM vanillin. The vanillin sensor showed linear range between 01 nM – 250 μM and a low detection limit of 0.3 nM. Finally, the rG -Fe 3 O 4 - NC/CPE was successfully used for determining vanillin in food samples.Therefore, this sensor can be used in food industry to the online determination of vanillin in flavored milks and ice cream. [ABSTRACT FROM AUTHOR]

This research aimed to evaluate the antibacterial effect of vanillin on Escherichia coli and Staphylococcus aureus using agar diffusion technique. For this reason, edible films were manufactured from wheat gluten containing 0.5%, 1%, 2% and 4% w/w. The inhibitory effect of the films was assessed based on the surface area of inhibition zone. According to the results, 0.5% of vanillin had no inhibitory effect neither on E. coli nor S. aureus. However, vanillin concentrations higher than 1% could have antibacterial effect on E. coli and S. aureus. Results revealed that with the increasing of vanillin concentration, the surface area of inhibition zone was increased. Moreover, the increasing of vanillin concentration could lead to an increase in the extensibility and elongation of the gluten film. Interpenetrating network cross-linking mechanisms might account for the Schiff base reaction between gluten and vanillin. Although significantly different inhibitory effect was observed between E. coli and S. aureus, the vanillin films were effective on both bacteria.

Background: The aim of this study was to investigate interaction between vanillin and alpha-, beta- and gamma-cyclodextrin carriers for targeted drug delivery and compare the performance between them using theoretical methods. Methods: All theoretical calculations were performed on a Intel® Core™ i5 Processors computer at Kerman University using Gaussian 09 program package (Gaussian, Inc., Wallingford, USA) in a three month period (February 2014 to May 2014). Starting geometries were generated employing GaussView software, version 5 (Gaussian, Inc., Wallingford, USA) and then the resulting coordinates were optimized using density functional theory (DFT) calculations. The natural bond orbital method (NBO program, under Gaussian 09 program package) was carried out to study charge transfer energy associated with the intermolecular interactions. The quantum theory of atoms in molecules was applied for DFT results to get insight in the nature of interaction existing in the investigated systems. The calculations were carried out with AIM2000 program and AIMAll 14.10.27 package (Todd A. Keith, TK Gristmill software, Overland Park KS, USA) to find and characterize bond critical points. Results: The vanillin molecule is adsorbed on the surface of carriers by hydrogen bonding between its oxygen atom and hydrogen atoms of cyclodextrin. The hydrogen of -OH group on the cyclodextrin can form hydrogen bond to the oxygen atom of carbonyl group of vanillin molecule. This study indicates a decrease of total energy with increasing surface of cyclodextrin. So gamma-cyclodextrin and its complex with the maximum surface in between carriers have the highest stabilities. The gamma-cyclodextrin shows the strongest interaction with vanillin. In all complexes of vanillin-cyclodextrin, the direction of charge transfer is from drug to carrier. Conclusion: Due to the high solubility of gamma-cyclodxtrin and its stronger interaction with the molecule vanillin, it can be the best option as drug carrier.

In this research, For Vanillin preparation from lateral product of pulping factory, first, lignin was extracted from kraft cooking liquors of softwood (pinus eldarica) and the FT–IR spectrum of lignin was investigated and it was compared with standard. The amount of extracted lignin was 27% based on oven dry weight of wood. Then vanillin is prepared by oxidation of lignin under pressure. Finally the vanillin concentration in product solution was analyzed with FT–IR and HPLC. The yield obtained from this work was around 4.2% (wt vanillin / wt lignin).

Background: The aim of this study was to investigate interaction between vanillin and alpha-, beta- and gamma-cyclodextrin carriers for targeted drug delivery and compare the performance between them using theoretical methods. Methods: All theoretical calculations were performed on a Intel® Core™ i5 Processors computer at Kerman University using Gaussian 09 program package (Gaussian, Inc., Wallingford, USA) in a three month period (February 2014 to May 2014). Starting geometries were generated employing Gauss View software, version 5 (Gaussian, Inc., Wallingford, USA) and then the resulting coordinates were optimized using density functional theory (DFT) calculations. The natural bond orbital method (NBO program, under Gaussian 09 program package) was carried out to study charge transfer energy associated with the intermolecular interactions. The quantum theory of atoms in molecules was applied for DFT results to get insight in the nature of interaction existing in the investigated systems. The calculations were carried out with AIM 2000 program and AIMAll 14.10.27 package (Todd A. Keith, TK Gristmill software, Overland Park KS, USA) to find and characterize bond critical points. Results: The vanillin molecule is adsorbed on the surface of carriers by hydrogen bonding between its oxygen atom and hydrogen atoms of cyclodextrin. The hydrogen of - OH group on the cyclodextrin can form hydrogen bond to the oxygen atom of carbonyl group of vanillin molecule. This study indicates a decrease of total energy with increasing surface of cyclodextrin. So gamma-cyclodextrin and its complex with the maximum surface in between carriers have the highest stabilities. The gamma-cyclodextrin shows the strongest interaction with vanillin. In all complexes of vanillin-cyclodextrin, the direction of charge transfer is from drug to carrier. Conclusion: Due to the high solubility of gamma-cyclodxtrin and its stronger interaction with the molecule vanillin, it can be the best option as drug carrier. [ABSTRACT FROM AUTHOR]