The 10 most recently published documents
A novel electrode fabrication method based on liquid doping of PEDOT-PSS onto PET-G film by drop casting is reported. A dispersed liquid-PEDOT-PSS solution is prepared as an ink by a liquid doping synthesis method. The EG/DMSO:PEDOT-PSS solution is then drop cast onto oxygen plasma-modified PET-G films for electrode fabrication. Their surface topography and electrochemical characteristics are characterized. The results show that the prepared electrode material has an electrical conductivity of 11661.7 and 11528.8 S/m for EG- and DMSO-treated PEDOT-PSS films, respectively. Ink formulation achieves unprecedented conductivity via spontaneous liquid wicking. The specific capacitance is 134 F/g at a scanning rate of 5 mV/s and 309.6 F/&g at a scanning rate of 20 mV/s for EG and DMSO-treated PEDOT-PSS films, respectively, on the three-electrode system while specific capacitance for pristine PEDOT-PSS calculated at 80 mV/s is 4.6 F/g. PEDOT-PSS films are engineered for superior supercapacitor performance through liquid wicking. Moreover, the results of Fourier-transform infrared spectroscopy (FTIR), atomic force microscopy (AFM), and Raman spectroscopy measurements confirm that the removal of PSS on the surface is due to liquid–liquid doping. Energy-dispersive X-ray spectroscopy analysis proves the expulsion of PSS molecules from the solution interface. Therefore, the die-cast PET-G-PEDOT-PSS electrode is a promising candidate for advanced supercapacitor applications.
SummaryThree‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering emulsions (PE) have gained attention due to their long‐term stability and desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is to use bibliometric analysis to identify the most important scientific research on PE used in 3DFP. This includes identifying key authors, countries and universities or institutions where the research was conducted, as well as the primary journals that provide information on this topic. Our study provides insight into the relevance of food ink properties for next‐generation 3DFP and the main raw materials used for the development of PE. Out of the 28 original research articles analysed, only 10 countries have studied the application of PE for 3DFP. China and the United Kingdom have been the primary leaders in researching this topic. The Food Hydrocolloids Journal has been the main source of scientific information. The studies cited Pickering stabiliser particles, including soy protein isolate, microcrystalline cellulose and acetylated microcrystalline cellulose, as well as oil phases based on sunflower, canola, olive and soybean oils. High internal phase Pickering emulsions (HIPPEs) have shown great thermal and conductive stability, making them a promising choice for 3DFP post‐processing. Further studies should assess the bioavailability and bioaccessibility of the bioactive compounds that are encapsulated. It is also important to explore their potential use in real food systems and to integrate innovative packaging solutions.
Studies on composition optimisation showed that the mixing of nanoclays to whey protein-isolate (WPI)-based coating formulations offers an effective strategy to reduce the oxygen permeability of coated polymer films. The scaling up of the various processing stages of these formulations was undertaken to prove their industrial feasibility. The aim was to investigate the effect of various preparation methods at different production scales (pilot- and semi-industrial scale) on the barrier performance and morphological properties of the applied nanocomposites. A nano-enhanced
composition was converted into a so-called “ready-to-use” formulation by means of a solid-state pre-dispersion process using ball-milling. The process yielded a nearly dust-free, free-flowing powder
containing agglomerated particles, which can easily be mixed with water. The preparation of a coating formulation using the ready-to-use granules and its upscaling for roll-to-roll converting at pilot- and
semi-industrial scale was also successfully implemented. The effects of both the production at various scales and ultrasound treatment on the morphology and barrier performance of the nanocomposites
were characterized by transmission electron microscopy, scanning electron microscopy, as well as oxygen permeability measurements. Results have shown that the addition of nanoclays to WPI-based
coating formulations ultimately led to significantly reduced oxygen permeabilities to 0.59 cm3, 100 μm·m−2·d−1·bar−1 (barrier improvement factor, BIF of 5.4) and 0.62 cm3, 100 μm·m−2·d−1·bar−1
(BIF of 5.1) in cases of pilot- and semi-industrial-processed coatings, respectively, compared to a reference without nanoclay. In both cases, a similar degree of nanoparticle orientation was achieved.
It was concluded that the solid state pre-dispersion of the nanoplatelets during the production of the ready-to-use formulation is the predominant process determining the ultimate degree of nanoparticle orientation and dispersion state.
Strawberries and blueberries are two of the most commonly consumed berries. Berries, in general, are characterized by their highly nutritive compounds, including minerals, vitamins, fatty acids, and dietary fiber, as well as their high content and wide diversity of bioactive compounds, such as phenolic compounds and organic acids. These bioactive compounds have been associated with protective effects against chronic diseases, such as cardiovascular disease, cancer, Alzheimer’s and other disorders. In this paper 16 human intervention studies investigating the beneficial health effects of dietary strawberry or blueberry consumption on inflammation, cardiovascular disease or cognitive function and mental health are reviewed
With the objective of a more sustainable circular economy, one long-term goal is the utilization of renewable resources as feedstock for the production of polymer-based materials. In order to successfully process such materials using existing industrial-scale technologies or even recycling processes, the natural polymers must have thermoplastic properties. With only a few exceptions, natural polymers are not thermoplastic. However, chemical and physical modification techniques are able to induce thermoplasticity in natural polymers from biomass resources such as cellulose, lignin, and chitin. Modification techniques focus on masking the hydroxyl groups to disrupt dense hydrogen bonding and so enable polymer chain mobility upon heating. The introduction of long alkyl chains into the polymer backbone effectively improves the thermoplastic processing of natural polymers. With regard to polymer blending, chemical grafting and graft copolymerization are powerful tools for enhancing compatibility. For both chemical and physical modification, solvents such as ionic liquids and deep eutectic solvents are currently being explored for biomass and fiber processing and show promise for the future development of thermoplastic biopolymers. This review describes possible modifications, potential processing difficulties, and gives a summary of relevant studies described in the scientific literature.
Nitrosation of critical thiols has been elaborated as reversible posttranslational modification with regulatory function in multiple disorders. Reversibility of S-nitrosation is generally associated with enzyme-mediated one-electron reductions, catalyzed by the thioredoxin system, or by nitrosoglutathione reductase. In the present study, we confirm previous evidence for a non-enzymatic de-nitrosation of nitrosoglutathione (GSNO) by superoxide. The interaction leads to the release of nitric oxide that subsequently interacts with a second molecule of superoxide (O2•-) to form peroxynitrite. Despite the formation of peroxynitrite, approximately 40-70% of GSNO yielded reduced glutathione (GSH), depending on the applied analytical assay. The concept of O2•- dependent denitrosation was then applied to S-nitrosated enzymes. S-nitrosation of isocitrate dehydrogenase (ICDH; NADP+-dependent) was accompanied by an inhibition of the enzyme and could be reversed by dithiothreitol. Treatment of nitrosated ICDH with O2•- indicated ca. 50% recovery of enzyme activity. Remaining inhibition was largely consequence of oxidative modifications evoked either by O2•- or by peroxynitrite. Recovery of activity in S-nitrosated enzymes by O2•- appears relevant only for selected examples. In contrast, recovery of reduced glutathione from the interaction of GSNO with O2•- could represent a mechanism to regain reducing equivalents in situations of excess O2•- formation, e.g. in the reperfusion phase after ischemia.
The water vapour transmission rate (WVTR) of packaging materials and edible coatings is one of their critical parameters for the shelf life of many food products. The water vapour transmission rates of flat bodies such as films are determined by permeation measurements which are a steady-state method. Another method is based on water vapour sorption measurements which is a non-steady-state method. It can be used only for mono-material flat bodies. It allows using smaller sample areas compared to permeation measurements. However, not much is
known about how well both methods correlate with each other. Therefore, the aim of this study was to compare the WVTR results of different materials determined by both methods. The results of both methods differed by up to factor of three, measured at identical samples. In a few cases the difference was up to factor five. The exact reasons for these differences are unknown. Nonetheless, the water vapour sorption method is a suitable method to determine the magnitue of order of the water vapour transmission rate but not its exact value.
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration,
enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of
alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into
alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based
coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to
thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.