Phenethyl Isothiocyanate

Various metal ions' contemporary utility, biological essence and environmental impact have stimulated their selective and sensitive detection, particularly when present in traces. In this context, methodological explorations relying on structural and functional modulations of prime components and interactive parameters have been pivotal in developing chemosensors for selective detection of such metal ionic inputs. In this investigation, three thiourea-incorporated rhodamine B derivatives varying in their substituent modified covalent architectures were synthesized, and their photophysical signalling responses were monitored in the presence of different metal ions. The dual mode outputs, colourimetric and fluorescence signals, had displayed significant changes in the selective presence of Al³⁺ ions attributable to the complexation-induced ring-opening of Rhodamine derivatives. In contrast, other metal ions failed to generate such colour and spectral changes in an aqueous-ethanolic medium. Therefore, these probes would be manifested as a colourimetric and fluorescent output-based chemosensor for selective detection of Al³⁺ ions with low detection limits (in nM region), higher association constants (∼10⁷ M^-1) inferring to a higher degree of probe-metal ion interactions, efficient response time of Rhodamine spiro-ring opening and counter anion driven reversibility in photophysical signals. Despite the retention of selectivity towards Al³⁺ ion, the parametric signalling variation in these probes was attributed to their stereo-electronic environment of probe-metal ion interaction, which was substantially influenced by the nature of the substituent attached. The paper strip-based investigation endorsed the utility of these probes as potential molecular systems for the selective detection Al³⁺ ions in the presence of various metal ions.

The aim of this study was to isolate strains with excellent fermentation performance from pickles, thus enhancing the quality of rapid, low-salt fermented mustard leaves (Brassica juncea var. multiceps) through process optimization and inoculation fermentation. A high-throughput screening method for acid-producing strains was developed, significantly improving screening efficiency. Lactiplantibacillus plantarum CS8 and Saccharomyces cerevisiae CX1, were selected for their superior fermentation performance and used in subsequent fermentation. Four fermentation methods (spontaneous fermentation, optimized spontaneous fermentation, co-fermentation, and two-phase fermentation) were compared for fermenting fresh mustard leaves at 30 °C for 5 days. Compared to spontaneous fermentation, the other methods resulted in lower pH, higher acid production, and reduced nitrite content, thereby enhancing food safety. Significant variations in metabolites (volatiles, organic acids, and free amino acids) were observed among the groups, with the two-phase fermentation method showing the most favorable changes. Sensory evaluation and microbial community analysis further indicated that the two-phase fermentation achieved higher scores for flavor, taste and overall acceptability, while also shortening the fermentation period and improving both flavor and safety. Therefore, inoculation with these two strains using the two-phase fermentation method can efficiently produce high-quality pickle products in a short time. This research contributes to the industrial production of fermented vegetables, enhancing both pickle quality and economic benefits.