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Environmental Photochemistry
Published in Richard A. Larson, Eric J. Weber, Reaction Mechanisms in Environmental Organic Chemistry, 2018
Richard A. Larson, Eric J. Weber
In the presence of oxygen, ketyl radicals and those derived from their hydrogen donors are converted to peroxy radicals. Figure 6.15 shows an example of an aldehyde photolyzed in ethanol. These peroxy radicals are often quite susceptible to loss of HOO· and subsequent production of hydrogen peroxide (see Equations 4.10 and 4.23 in the Oxidation chapter). Citral (25), a naturally occurring monoterpene aldehyde that is abundant in Citrus species and other plants, has been shown to be phototoxic, perhaps by this mechanism (Asthana et al., 1992).
Optimization of ultrasound-assisted microemulsions of citral using biopolymers: characterization and antifungal activity
Published in Journal of Dispersion Science and Technology, 2022
Dulce María Miss-Zacarías, Maricarmen Iñiguez-Moreno, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez
Citral (3,7-dimethyl-2,6-octadienal) is the most important flavor compounds in citrus oils. This monoterpene, naturally found in lemongrass (Cymbopogon citratus) and Litsea cubeba Pers, consists of two geometrical isomers, neral (E-isomer) and geranial (Z-isomer), in a ratio of about 1:2 or 3:2, in which neral is more stable than geranial.[1,2] Citral possesses antimicrobial activity against a broad range of food-borne pathogens and phytopathogenic fungi[3] insecticidal, and deodorant properties.[4] Therefore, this compound can be applied within a coating to protect fruits and vegetables from postharvest decay caused by the main phytopathogenic fungi such as Colletotrichum gloeosporioides, Fusarium sp., Botrytis cinerea, among others.[5]Fusarium spp. is a fungus with a broad host range and is often isolated from several agriculturally important crops, including sorghum,[6] avocado,[7] and bananas.[8]Fusarium root and crown rot is the most common disease that causes significant losses during the pre- and postharvest stages of bananas.[9,10] The use of biocontrol agents such as Pseudomonas spp. has been proposed to control this disease, however under in vitro condition only reached 45.45% of fungi inhibition.[10] Therefore, the use of citral is a green alternative to control this disease. However, the incorporation of citral in foods and coatings is challenging due to its low water solubility and high susceptibility to acid, photochemical, and oxidative degradation, resulting in the loss of its properties under normal storage conditions.[2,3] Therefore, microencapsulation technology appears to be a good way to solubilize and protect this compound from adverse environmental conditions.[11]