Mechanochemistry by milling has recently attracted considerable interest for its ability to drive solvent-free chemical transformations exclusively through mechanical energy and at ambient temperatures. Despite its popularity and expanding applications in different fields of chemistry, its impact on Food Science remains limited. This review aims to demonstrate the specific benefits that mechanochemistry can provide in performing controlled glycation, and in "activating" sugar and amino acid mixtures, thereby allowing for continued generation of colors and aromas even after termination of milling. The generated mechanical energy can be tuned under specific conditions either to form only the corresponding Schiff bases and Amadori compounds or to generate their degradation products, as a function of the frequency of the oscillations in combination with the reactivity of the selected substrates. Similarly, its ability to initiate the Strecker degradation and generate pyrazines and Strecker aldehydes was also demonstrated when proteogenic amino acids were milled with glyoxal.
Ibuprofen, a widely used nonsteroidal anti-inflammatory drug, contaminates agricultural products and potentially threatens human health due to its frequent detection and poor biodegradability. Microbial metabolism dominates the elimination of residual ibuprofen in the environment. In mineral salt medium at pH 6 with 5 mM glucose, Streptomyces sp. D218 transformed ibuprofen concentrations ranging from 0.05 to 0.40 mM in 24 h. The optimal temperature, pH, and initial OD600 nm for ibuprofen transformation by strain D218 were 25-37 °C, 5.0-6.0, and 1.0-1.5, respectively. Strain D218 could simultaneously transform ibuprofen into the intermediates 2-hydroxyibuprofen and ibuprofen amide (IBUA). The two intermediates were further metabolized to 2-hydroxyibuprofen amide (2HIBUA), thus relieving the growth inhibition of ibuprofen in Scenedesmus obliquus. This is the first complete pathway reported for the detoxification of ibuprofen transformation by a Gram-positive strain. These findings further our understanding of the microbial catabolism of the IBU.