Volume 11, No. 1 (2010)
Articles
EDITORIAL
LUCIAN GAVRILĂ
We are starting the eleventh volume of a publication that was founded ten years ago – and since then it constantly developed, evolved and grew. Now, when celebrating the first decade of STUDII ªI CERCETÃRI ªTIINÞIFICE – CHIMIE ªI INGINERIE CHIMICÃ, BIOTEHNOLOGII, INDUSTRIE ALIMENTARÃ (Scientific Study and Research – Chemistry and Chemical Engineering, Biotechnology, Food Industry), the Editorial Board decided to mark this event by a special anniversary issue. In order to do this, we have asked some of our colleagues that during the years have been involved in various ways in promoting our journal, to write review articles that are representative for their research activities during 2000 – 2009.
“STUDII ŞI CERCETĂRI ŞTIINŢIFICE” – A DECADE
LUCIAN GAVRILĂ
Ten years ago came from the printing shop the first issue of STUDII ªI CERCETÃRI ªTIINÞIFICE – CHIMIE ªI INGINERIE CHIMICÃ, BIOTEHNOLOGII, INDUSTRIE ALIMENTARÃ (Scientific Study and Research – Chemistry and Chemical Engineering, Biotechnology, Food Industry) – Figure 1. It was the first attempt in introducing in the academic community of a regular journal which aim was to worldwide spread the scientific achievements of the school of chemistry and chemical engineering from the “Vasile Alecsandri” University of Bacãu. The year 2000 is one of the milestones in the development of chemical education in Bacãu.
SYNTHETIC METHODOLOGIES TO THE ASSEMBLY OF CONSTITUTIONALLY DIVERSE ISOINDOLINONES. DEVELOPMENTS AND APPLICATIONS <br/> TECHNIQUES D'ASSEMBLAGE D'ISOINDOLINONES STRUCTURELLEMENT AMENAGEES. APPLICATIONS ET DEVELOPPEMENTS<br/>
AXEL COUTURE, PIERRE GRANDCLAUDON(*)
A number of conceptually new synthetic approaches to the elaboration of constitutionally diverse isoindolinones have been disclosed. The main objective was to develop synthetic tactics for the creation of the lactam unit that would allow for incorporation of appropriate functionalities liable to give access to an array of synthetic, natural and/or bioactive compounds through rather simple chemical manipulation. The flexibility and potentiality of these new processes have been further exemplified by the total synthesis of exemplary representatives in both series, i.e. alkaloids and compounds endowed with chemotherapeutic properties.
DIHYDRODIPYRIDOPYRAZINES: SYNTHESIS AND FUNCTIONALIZATION <br/> DIHYDRODIPYRIDOPYRAZINES: SYNTHESE ET FONCTIONNALISATION
STÉPHANIE BLANCHARD(1), IRINA GRIG-ALEXA(1 2), OANA-IRINA PATRICIU(1 2), ADRIANA FÎNARU(2), GÉRALD GUILLAUMET(1*)
Different conceptual synthetic approaches to the elaboration of a new family of planar polynuclear nitrogen containing aromatic heterocycles – the dihydrodipyridopyrazines – are reviewed: the arynic reaction, the sequence palladium coupling reaction - substitution - reduction - cyclization - substitution or through the intermediacy of Smiles rearrangement. Further functionalization of these compounds by substitution reaction, metalation sequence and palladium-catalyzed coupling reaction are also discussed.
SYNTHESIS, REACTIVITY AND BIOLOGICAL ACTIVITY OF QUINOXALIN-2-ONE DERIVATIV
Y. RAMLI(1), H. BENZEID(1), R. BOUHFID(2), Y. KANDRI RODI(3), S. FERFRA(1), E.M. ESSASSI(* 1 2)
Quinoxalines have a great interest in various fields and particularly in chemistry, biology and pharmacology. It enabled the researchers to develop many methods for their preparations and to seek new fields of application. In this review, we’ll expose different methods of synthesis of the quinoxalin-2-one, its reactivity and finally we’ll discuss the various biological activities of its derivatives.
HIGHLIGTHS IN 1,2,3-DITHIAZOLE CHEMISTRY
HELENE LABORIE, HERVE ROUILLARD, EMMANUEL DEAU, PHILIPPE PINEAU, LISIANNE DOMON, JEAN-RENE CHEROUVRIER, VALERIE THIERY(*)
Among the five-membered heterocycles containing nitrogen and sulphur atoms, 1,2,3-dithiazoles are important compounds due to their unusual physical properties, biological activity and versatile chemistry. The present review presents data on Appel’s salt and on the syntheses and reactions of imino-1,2,3-dithiazoles obtained over the recent 10 years.
THEORETICAL AND PRACTICAL ACHIEVEMENTS IN THE IODINE FORTIFICATION OF THE FOOD PRODUCTS
RODICA STURZA(*)
The main objective of this study was the investigation of the principles of food fortification with iodine. It was researched the opportunity of molecular iodine incorporation in vegetable oil, physical and chemical properties of iodized vegetable oil and other food products fortified with iodized oil. By physical and chemical methods it was established the presence of iodine-triglyceride compounds in iodized oil, formed by fixing the molecular iodine at the double bound of the unsaturated fatty acids. The results of the investigations of the physical-chemical, microbiological and organoleptic properties, the oxidation stability of iodine fortified products compared to the control samples, indicate the absence of sensitive difference during the maturation and storage processes. The iodine bioavailability in fortified lipid products has been investigated in vitro and in vivo conditions. It was established, that the recovery percent of iodine represents 57-92% (in vitro). In vivo researches have proved that iodized lipid products are influencing the metabolic processes by accumulation of iodine in animal’s body, as a result of an efficient digestion and a high iodine bioavailability from the present complexes.
SELECTIVE SEPARATION OF BIOSYNTHETIC PRODUCTS BY PERTRACTION - CHALLENGE FOR THE “WHITE BIOTECHNOLOGY”
DAN CAŞCAVAL(*1), ANCA-IRINA GALACTION(2)
This review presents our original results on selective separation of some biosynthetic products (antibiotics, carboxylic acids, amino acids) by free or facilitated pertraction (extraction and transport through liquid membranes). Selecting the optimum conditions, for all studied cases these pertraction technique simplify the technologies applied at industrial scale for separation and purification, allows to reaching high selectivity and reducing the overall cost of the products.
THE EXPANSION PROCESS OF FOOD FOAMS<BR/> OPERATION DU FOISONNEMENT
CHRISTOPHE VIAL, GHOLAMREZA DJELVEH(*)
Food foams are a subset of foods known under the name of whipped products or aerated products [1, 2]. They are formulated products with qualities such as lightness and flexibility and are mainly consumed as an appetizer or dessert. The foamed products obtained by dispersing a gas into a food matrix (the continuous phase) have experienced a growing development in the course of the 80s and 90s. The aeration process associated with their production operation is called expansion or whipping. The paper presents the key-parameters of the process from the formulation standing point, the process implementation in pilot plants and at industrial scale, the characterization of the finite products, the energy base for the process scale up, and the linkage between formulation, emulsion preparation and expansion. This overview of the continuous expansion operation, allowed us to highlight the fact that there are unit operations still poorly described by process engineering and for which the methods and tools for extrapolation and prediction are still in their infancy.
CO<sub>2</sub> CAPTURE PROCESSES IN POWER PLANTS<br/> LE CAPTAGE DU CO<sub>2</sub> DANS LES CENTRALES THERMIQUES
CHAKIB BOUALLOU(*)
This review is devoted to assess and compare various processes aiming at recover CO2 from power plants fed with natural gas (NGCC) and pulverized coal (PC). These processes are post combustion CO2 capture using chemical solvents, natural gas reforming for pre-combustion capture and oxy-fuel combustion with cryogenic recovery of CO2. These processes were evaluated to give some clues for choosing the best option for each type of power plant. The comparison of these various concepts suggests that, in the short and medium term, chemical absorption is the most interesting process for NGCC power plants. For CP power plants, oxy-combustion can be a very interesting option, as well as post-combustion capture by chemical solvents.