Chiuyen Phan

The valorization of biological by-products into sustainable adsorbents has gained significant attention as an effective approach for waste management and wastewater treatment.

Mango ( Mangifera indica L.) is a tropical fruit with high nutritional value; however, its postharvest quality often declines due to fungal infections that cause black spots and deterioration of the fruit's physical and chemical properties. Essential oils (EOs), which are natural plant extracts with antimicrobial properties, have demonstrated antifungal activity. Nevertheless, their volatility and sensitivity to environmental factors limit their direct application. To address these issues, we prepared and characterized two inclusion complexes (ICs) of β‐cyclodextrin (β‐CD) with Melaleuca EOs ( M. alternifolia (MAO) and M. cajeput (MCO)). The ICs were prepared by co‐precipitation and characterized by powder X‐ray diffraction (PXRD), Fourier transform infrared (FT‐IR) spectroscopy, thermogravimetric analysis‐differential scanning calorimetry (TGA‐DSC), and scanning electron microscopy (SEM). Then, mangoes were treated with ICs at a concentration of 5.0 mg/g of fruit and stored at ambient conditions. Disease progression was assessed using the Area Under Disease Progress Curve (AUDPC, a metric that combines severity and duration of disease, reported as %×days), while shelf life was evaluated by monitoring visible spoilage, such as black spots. In addition, weight loss, firmness, peel color, total soluble solids (TSS), vitamin C, and titratable acidity (TA) were also measured. The results showed that M. alternifolia essential oil/β‐CD (MAO/β‐CD) significantly reduced AUDPC and extended shelf life by 25% compared to the untreated control. Both ICs improved overall fruit quality and reduced visible spoilage, with MAO/β‐CD being more effective in maintaining firmness and biochemical attributes. These findings identify MAO/β‐CD as an effective natural preservative that enhances mango quality and reduces fungal spoilage.

Banana is a widely cultivated tropical fruit and one of Vietnam’s key export agricultural products. However, this fruit is difficult to preserve and is susceptible to anthracnose, a disease caused by fungi. The inclusion complexes (ICs) of cinnamon essential oil and lemongrass essential oil with β-cyclodextrin are safe and well-researched method for fruit preservation due to their anti-fungi properties. In this study, the cinnamon essential oil/β-cyclodextrin IC (CEO-β-CD) and lemongrass essential oil/β-cyclodextrin IC (LEO-β-CD) were used to preserve bananas and increase the physicochemical quality of bananas. The results showed that the CEO-β-CD at a dose of 2.5 mg per g of fruit had a better ability to maintain the physicochemical quality of bananas with the lowest weight loss (7.5%) and the highest firmness (3 N). The L* value, a* value, and b* value also demonstrated good quality bananas with few black spots. Moreover, the total soluble solid (TSS) of 6.5oBrix, the highest reducing sugar content of approximately 2.5 mg/g, and the vitamin C content of about 0.37 mg/100 g flesh exhibited that the CEO-β-CD at a reasonable concentration could be a potential preservative for preserving banana.

Mango, a nutritious fruit grown in tropical regions, is vulnerable to fungal diseases that can significantly compromise its post-harvest quality. To address this challenge, our study concentrated on the creation of an inclusion complex involving lemongrass essential oil (LEO) and γ-cyclodextrin (γ-CD) through the co-crystallization method, referred to as LEO-γ-CD. The complex was characterized using standard analytical techniques, and its effectiveness in preserving mangoes was evaluated. Results confirmed successful complex formation. Application of LEO-γ-CD at a concentration of 10 mg/g of mango extended the shelf-life by an impressive 33.33%, concurrently reducing the occurrence of rot on the fruit skin. Further analysis of key physical and chemical parameters revealed that the LEO-γ-CD significantly improved overall fruit quality, demonstrated by reduced weight loss, greater firmness, minimal changes in peel coloration, enhanced sweetness, and elevated vitamin C levels. These findings highlight its potential as a natural and effective preservative for post-harvest mango preservation.

This study investigated the distribution of C, N, and selected trace elements (B, Cu, Mo, Zn, As, Cr, Cd, and Pb) in surface soils (0–20 cm) from two functional zones (paddy soils and bund soils) across three topographic regions (coastal, inland, and upland) in 38 long-term (over 50 years continuous crop season) rice-growing communes of central Vietnam. Multivariate analysis of variance (ANOVA) revealed that differences in the elemental concentrations were more strongly influenced by the soil type than by the regional variation (P < 0.05), while the one-way ANOVA showed that no consistent differences in the elemental content were observed among the three regions, except for the upland soils exhibiting significantly higher concentrations of Cr, Cu, and Zn (P < 0.05). Bund soils had significantly higher levels of C, N, and B than paddy soils (P < 0.05), whereas other elemental concentrations were similar between the two zones. The bioconcentration factors of Cd (4.10–15.75) and Zn (1.91–5.16) were substantially higher than those of the other elements, indicating greater mobility and plant uptake potential. Principal component analysis revealed that potential toxic elements exhibited stronger correlations with one another and with soil organic matter than with mineral nutrients, indicating similar geochemical behavior and potential co-accumulation pathways. These findings offer new insights into the spatial variability and ecological interactions of trace elements in rice agroecosystems, highlighting the requirement for site-specific soil management and contaminant risk assessment in central Vietnam.

BACKGROUND: Papaya, a highly nutritious and economically significant fruit, is susceptible to infections caused by phytopathogenic fungi. Cinnamon essential oil, derived from Cinnamomum cassia (CC), shows promise in preserving papaya due to its antifungal properties. However, CC is volatile, sensitive to environmental factors, and carries a strong aroma. γ‐Cyclodextrin (γ‐CD) is known for encapsulating hydrophilic molecules, shielding them from environmental influences, reducing odor, and enabling controlled release due to its unique channel structure. This study aimed to tackle these challenges by preparing and characterizing an inclusion complex of CC with γ‐CD (CC‐γ‐CD), and subsequently evaluating its efficacy in preserving papaya fruits.RESULTS: Analyses, including Fourier‐infrared, powder X‐ray diffraction, thermal gravity analysis, differential scanning calorimeter, and scanning electron microscopy, revealed successful encapsulation of CC components within the γ‐CD cavity. Evaluations of the CC‐γ‐CD complex's impact on papaya fruit shelf life and quality showed notable enhancements. Fruits treated with CC‐γ‐CD inclusion complex at a dose of 10 g kg⁻¹ exhibited a 55% extension in shelf‐life, evidenced by reduced disease severity index compared with untreated fruit in the same storage conditions. Detailed physicochemical and bromatological assessments highlighted significant improvements, particularly in fruit treated with CC‐γ‐CD inclusion complex at a dose of 10 g kg⁻¹.CONCLUSION: The application of CC‐γ‐CD inclusion complex at 10 g kg⁻¹ extended the shelf‐life of papaya fruit, significantly and markedly improved the overall quality. These findings underscore the potential of the CC‐γ‐CD inclusion complex as an effective preservative for papaya, offering a promising solution for its postharvest management and marketability. © 2024 Society of Chemical Industry.

Mango is a nutritious fruit but susceptible to the development of black spots on its skin, which can significantly reduce the post-harvest fruit quality. In response to this challenge, this study focused on preparing and characterising two inclusion complexes (ICs) by combining cinnamon essential oil (CEO) and lemongrass essential oil (LEO) with β-cyclodextrin (β-CD), named CEO-β-CD and LEO-β-CD. Their effectiveness in preserving mango fruit were evaluated. The findings demonstrated the successful encapsulation of essential oils by β-CD, forming two distinct ICs. Moreover, these ICs notably extended the shelf-life of mangoes by 40% and 25%, respectively, while reducing black spot occurrence on the fruit skin. Additionally, analysis of physicochemical parameters revealed that the CEO-β-CD IC, at a dosage of 2.5 mg per gram of mango, could notably enhance the overall fruit quality. In conclusion, the application of CEO-β-CD, at an appropriate concentration, exhibits promising potential as an effective preservative for mangoes.

Sorafenib (Sor) is an oral multi-kinase inhibitor, but its water solubility is very low. To improve its solubility, sorafenib hydrochloride hydrate, sorafenib hydrobromide and sorafenib hydrobromide hydrate were prepared in the mixed solvent of the corresponding acid solution, and tetrahydrofuran (THF). The crystal structures of sorafenib hydrochloride trihydrate (Sor·HCl.3H₂O), 4-(4-{3-[4-chloro-3-(trifluoro-methyl)phenyl]ureido}phenoxy)-2-(N-methylcarbamoyl) pyridinium hydrochloride trihydrate, C₂₁H₁₇ClF₃N₄O₃⁺·Cl⁻.3H₂O (I), sorafenib hydrochloride monohydrate (Sor·HCl.H₂O), C₂₁H₁₇ClF₃N₄O₃⁺·Cl⁻.H₂O (II), its solvated form (sorafenib hydrochloride monohydrate monotetrahydrofuran (Sor·HCl.H₂O.THF), C₂₁H₁₇ClF₃N₄O₃⁺·Cl⁻.H₂O.C₄H₈O (III)), sorafenib hydrobromide (Sor·HBr), 4-(4-{3-[4-chloro-3-(trifluoro-methyl)phenyl]ureido}phenoxy)-2-(N-methylcarbamoyl) pyridinium hydrobromide, C₂₁H₁₇ClF₃N₄O₃⁺·Br⁻ (IV) and sorafenib hydrobromide monohydrate (Sor·HBr.H₂O), C₂₁H₁₇ClF₃N₄O₃⁺·Br⁻.H₂O (V) were analysed. Their hydrogen bond systems and topologies were investigated. The results showed the distinct roles of water molecules in stabilizing their crystal structures. Moreover, (II) and (V) were isomorphous crystal structures with the same space group P2₁/n, and similar unit cell dimensions. The predicted morphologies of these forms based on the BFDH model matched well with experimental morphologies. The energy frameworks showed that (I), and (IV) might have better tabletability than (II) and (V). Moreover, the solubility and dissolution rate data exhibited an improvement in the solubility of these salts compared with the free drug.