A novel synthetic approach to 2,6-bis(acrylamido)pyridine (BAAPy) has been developed, producing a dual-function monomer able to self-crosslink while providing functional binding sites through its amide and pyridine groups. The monomer's structure and purity were confirmed through NMR, FTIR, and HPLC analyses. Poly(BAAPy) was subsequently synthesized and employed in the purification of stilbenes, including t-resveratrol, t-ε-viniferin, and t-piceatannol, all extracted from grape canes. These stilbenes, widely recognized for their antioxidant, antifungal, and antimicrobial properties, are valuable phytochemicals. Grape canes, a by-product of grapevine pruning, serve as a natural and cost-effective source of these bioactive compounds. Using a single-step adsorption–desorption process with an ethanol–water solvent system, the method achieved a 13-fold enrichment of stilbenes with gravimetric purities over 37%. The dual functionality of BAAPy eliminates the need for external crosslinkers and enhances adsorption capacity.
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Numerous medical studies have shown the positive effects of forests on different aspects of human health. This study deals with the content of major terpenes in dominant coniferous species in Tara National Park, Serbia, in order to explore the potential for the development of a novel health tourism programme based on forest therapy. Main terpenes were analysed using a headspace-sam-pling technique coupled with gas-chromatography-mass spectrometry (Head-space-GC/MS). Nee-dles of fir and spruce growing in the vicinity of hiking trails were investigated for possibilities to perform such therapy. Major detected terpenes were α-cadinol and spathulenol previously de-scribed as antiviral, antitumor, antimicrobial and immunomodulatory agents. The results of the study were favourable and worked well with the existing walking infrastructure in the observed area of the Tara Mountain, as they act as invaluable resources for designing the structured forest bathing walks. The study not only adds to the knowledge in the environmental and public health realm but also to tourism and sustainability studies.
MULTIFILE
Enhancing sweetness of vegetables by addition of sucrose or sweeteners can increase acceptance but is not necessarily desirable. An alternative strategy could be to combine vegetables with other vegetables. By offering combinations of vegetables it might be possible to suppress bitterness, enhance sweetness and provide texture variety leading to increased acceptance. The aim of this study was to determine the influence of combining vegetables with other vegetables on sensory properties and acceptance. Carrot (sweet), cucumber (neutral), green bell pepper (bitter) and red bell pepper (sour) were assessed individually and in combination with the other three vegetables in two mixing ratios (1:2 and 2:1). Additionally, four combinations of three vegetables (mixing ratio 1:1:1) were assessed. A trained panel (n = 24) evaluated taste, flavour and texture and a consumer panel (n = 83) evaluated acceptance of all vegetables and combinations. Combining green bell pepper with carrot (1:2 and 2:1) increased sweetness and decreased bitterness. Combining cucumber, carrot or red bell pepper with green bell pepper (1:2) increased bitterness. Mainly sweetness and bitterness were associated with acceptance whereas texture (crunchiness, firmness and juiciness) did not strongly influence acceptance. Cucumber was the most accepted vegetable followed by carrot, red bell pepper and green bell pepper. Acceptance of vegetable combinations can differ from acceptance of individual vegetables depending on vegetable type and mixing ratio. Only 3 of 16 vegetable combinations had higher acceptance compared to the least accepted vegetable in the combination and similar acceptance as the more accepted vegetable in the combination. For 13 of 16 vegetable combinations acceptance did not increase compared to acceptance of individual vegetables. These findings suggest that strategies aimed at increasing vegetable consumption can be devised using specific combinations of vegetables.
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