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柠檬汁
WASTE MANAGEMENT · 2020 · IF 5.448

Selective recovery of Li and FePO4 from spent LiFePO4 cathode scraps by organic acids and the properties of the regenerated LiFePO4

Jai Kumar,Xing Shen,Bo Li,Huizhou Liu,Junmei Zhao

To recycle the sharply growing spent lithium-ion batteries and alleviate concerns over shortages of resources, particularly Li, is still an urgent issue. In this work, an organic acids based leaching approach at room temperature is proposed to recover Li and FePO 4 from spent LiFePO 4 cathode powder. The coexistent metal ions, Cu and Al, have also been investigated. Citrus fruit juices, rich in organic acids, such as citric acid and malic acid, have been used as leaching agents in this work. Among lemon, orange and apple, lemon juice shows the best leaching effect based on its suitable pH of the reaction system. Under the optimized conditions, the leaching rates of Li, Cu and Al can reach up to 94.83%, 96.92% and 47.24%, while Fe and P remain as low as 4.05% and 0.84%, respectively. Li 2 CO 3 and FePO 4 can be recovered from the leachate and the leaching residue, respectively. The recovered FePO 4 was used to prepare new cathode material LiFePO 4 . The crystalline carbon, present in the spent LiFePO 4 cathode scraps, has a significant effect on the electrochemical performances of the regenerated LiFePO 4 . The regenerated LiFePO 4 cathode material delivered a comparable discharge capacity of 155.3 mAh g −1 at 0.1C and rate capacity to the fresh LiFePO 4 . For the cycling stability, it displays capacity retention of 98.30% over 100 cycles at 1 C with a fading rate of 0.017% per cycle. The proposed organic acids-based recycling strategy is much benign for recycling the spent LiFePO 4 cathode materials.

CAS / MDL: 7722-84-1
研究领域: 材料科学 · 环境科学
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Green Processing and Synthesis · 2021 ·Vol. 10 ·期 1 ·178-188 · IF 2.83

Biosynthesis and antioxidation of nano-selenium using lemon juice as a reducing agent

Su Wen,Yang Hui,Wang Chuang

Nano-selenium was synthesized using lemon juice as a reducing agent. The experiments showed that pH value affected greatly the shape and the size of the prepared nano-selenium. At pH 9, lemon juice could reduce 50 mmol/L of selenite ions to nano-selenium with particle size between 50 and 90 nm, which was spherical and well dispersed. Lemon juice acted as both a reducing agent and a stabilizer in the synthesis of nano-selenium, in which the chemical interaction between biomolecules and the nano-selenium surface was the basis for the stable existence of nano-selenium. The selenite concentration influenced the formation of nano-selenium, and a low selenite concentration was beneficial to obtain small particles. The achieved nano-selenium exhibited a strong antioxidant activity positively related to concentration. The comparative study showed that the antioxidation of nano-selenium is weaker than that of vitamin C but higher than that of lemon juice. Graphical abstract Green synthesis of nano-selenium from lemon juice, selenium nanoparticles coated with macromolecules, and antioxidant activity.

CAS / MDL: 7446-08-4
研究领域: 生物化学 · 纳米生物学 · 食品科学
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Food Chemistry-X · 2024 · IF 6.5

Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes

Alsadig Yahya,Abdeen Elkhedir,Mamoun A. Homaida,Yassin Haran,Ikhlas Galal-Eldin,Yassin Taha,Ezzalden Saleh

Potatoes are an important food crop worldwide and are rich in essential nutrients. However, cooking can reduce their nutritional value and alter their texture. This study aimed to investigate the impact of pretreating potato slices with lemon juice. The slices were immersed in 5% lemon juice solution for 3 h, rinsed with distilled water for another 3 h, then cooked at 100°C for 20 min. Findings revealed that lemon juice pretreatment (LJP) notably improved the texture, mouthfeel, and overall acceptability of the cooked potato slices of different sizes (CPS-Ds). Additionally, LJP significantly increased vitamin C and total phenolic contents, slightly decreased pH levels, and preserved the desired color of CPS-Ds. Consumer sensory evaluations also indicated a positive response to LJP samples, suggesting its potential application in the food industry. The study confirmed that LJP is an effective, sustainable, consumer-friendly, and cost-efficient technique for improving the quality of cooked potato slices.

研究领域: 食品科学 · 营养学
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JOURNAL OF CHROMATOGRAPHY A · 2023 · IF 4.1

Synthesis of phosphate-functionalized magnetic porous organic polymer: A sorbent for sensitive determination of neonicotinoid insecticides in water and lemon juice

Peiying Yin,Yanli Dong,Xin Zhou,Qianqian Wang,Shuofeng Li,Chun Wang,Lin Hao,Zhi Wang,Qiuhua Wu

There is an urgent need to prepare advanced functional materials for extraction and enrichment of trace organic pollutants from different samples. In this work, two novel phosphate-functionalized porous organic polymers (DBP-POP and DPP-POP) were synthesized for the first time. Compared with phosphate-free counterpart, both phosphate-functionalized POPs showed excellent adsorption performance for the neonicotinoids due to the hydrogen bonding, π-π interaction and hydrophobic interaction. For ease of separating the sorbent from solution, magnetic DBP-POP (M-DBP-POP) was further prepared as sorbent to extract neonicotinoids from environmental water and lemon juice samples prior to their determination by high performance liquid chromatography-ultraviolet detection. Under optimal conditions, the detection limits (S/ N  = 3) of the method were 0.01–0.08 ng mL −1 for water and 0.03–0.10 ng mL −1 for lemon juice. The recoveries were in the range of 80.0% to 113.0% with relative standard deviation less than 10.6%. This work demonstrated the feasibility of phosphate-functionalized POPs for adsorption applications.

CAS / MDL: 75-05-8 67-56-1 67-64-1
研究领域: 环境科学 · 分析化学 · 材料科学
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MICROCHIMICA ACTA · 2025 ·Vol. 192 ·期 8 ·1-9 · IF 5.3

Advanced security printing enabled by biomass-derived multicolor anti-counterfeiting fluorescent carbon dot ink with multimodal applications

Cai Tingting,Zhao Yifan,Zhang Tingyu,Yang Yun

Three kinds of N-doped carbon dots (CDs) were synthesized via the solvothermal method using orange juice, lemon juice, and banana leaves as biomass precursors. These CDs exhibited different fluorescence of blue, green, and red with the fluorescence quantum yield (FLQYs) of 16.2%, 14.5%, and 8.4%, respectively. The structure and composition analysis showed that B-CDs and G-CDs were nitrogen doped by urea with the content of about 4%, improving the fluorescence intensity significantly. Notably, the FL of R-CDs were composed of a blue FL emission and a red FL emission, which were inferred to be related to the CDs and chlorophyll-derived porphyrin. Three corresponding CD-based fluorescent inks were prepared by mixing with the thickening agent of glycerol. The application on handwriting, screen printing, and official seal indicated the multilevel UV/visible light dual-mode encryption potential. Furthermore, flexible sensing films were fabricated by incorporating CDs into polyvinyl alcohol (PVA) matrices. Remarkably, the CD-embedded films exhibited significantly enhanced electrical signal responses during mechanical sensing. This work not only provides a novel strategy for high-value utilization of biomass resources but also opens innovative pathways for developing intelligent anti-counterfeiting materials and flexible electronic devices. Graphical

研究领域: 材料科学 · 纳米技术 · 化学 · 光学工程 · 安全技术 · 应用物理 · 高分子科学 · 可持续化学
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