RSC Advances
·
2015
·Vol. 5
·期 70
·57082-57089
·
IF 3.84
Ying Zhang,Baozhu Hu,Yuming Huang
The use of engineered nanoparticles would increase their release into wastewater treatment plants, leading to the risk of contaminating water and ultimately causing environmental and health concerns. The removal of such nanoparticles from wastewater is highly needed. In this text, the polyethyleneimine (PEI)-decorated grapefruit peel (GP) composite adsorbent was facilely prepared for this purpose, which was based on PEI grafting onto the GP through a simple one-step reaction. The as-prepared PEI–GP adsorbent was characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectrometry (XPS), showing that PEI was successfully grafted onto GP. The as-prepared PEI–GP adsorbents were used for the removal of CdTe quantum dots (QDs). Batch adsorption experiments were performed to investigate the influences of pH, contact time, initial CdTe QDs concentration, ionic strength and humic acid concentration. The results show that the adsorption kinetics could be fitted well to the pseudo-second-order model and the adsorption process could be described well by the Freundlich adsorption isotherm. The ionic strength caused a significant effect on the adsorption of CdTe QDs onto the PEI–GP adsorbents due to aggregation of the CdTe QDs in the presence of salt. The presence of humic acid had a minor effect on the sequestration of CdTe QDs by the PEI–GP biosorbents. The results indicate that the PEI–GP composite can be used as a promising adsorbent for the removal of CdTe QDs from aqueous media.
研究领域:
环境科学
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材料科学
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纳米技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2013
·
IF 3.334
Rana Muhammad Aadil,Xin-An Zeng,Zhong Han,Da-Wen Sun
Sonication is recognised as a potential technique for improvement in the quality of fruit juices. This study was initiated with the objective of evaluating the effect of sonication treatments on some important quality parameters of grapefruit juice such as physico-chemical (pH, acidity and °Brix), Hunter colour values ( L ∗ , a ∗ and b ∗ ), cloud value, electrical conductivity, total antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols. Sonication of grapefruit juice was done in a bath type sonicator at a frequency of 28 kHz by maintaining a constant temperature of 20 °C. Results showed that there was significant improvement in the cloud value, total antioxidant capacity, DPPH free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols in all the juice samples sonicated for 30, 60 and 90 min but no changes occurred in the pH, acidity and °Brix value as compared to control. Some differences in all the colour values were also observed but overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of grapefruit juice.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2015
·Vol. 50
·期 10
·2290-2296
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IF 1.384
Rana Muhammad Aadil,Xin-An Zeng,Amjad Ali,Feng Zeng,Muhammad Adil Farooq,Zhong Han,Saud Khalid,Saqib Jabbar
Summary Grapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25 kV cm −1 ; flow rate: 80 mL min −1 ; pulse frequency: 1 kHz at 40 °C for 600 μs). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total carotenoids, sugars and physicochemical properties of grapefruit juice were studied. In addition, the effect of PEF treatment on micro-organisms was also observed. Results indicated that no significant change was observed in pH, Brix, titratable acidity, sugars, total anthocyanins and colour attributes with the increase in pulsed electric strength as compared to control treatment. However, significant decrease in nonenzymatic browning (NEB) and viscosity while an increase in cloud value, DPPH, TAC, total phenolics and total carotenoids, while reduction in the activity of micro-organisms, was also observed with the increase in pulsed electric strength as compared to control treatment. This study suggested that PEF at 25 kV cm −1 could improve the quality of grapefruit juice.
研究领域:
食品科学
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生物技术
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产品关联
DOI
高影响因子
JOURNAL OF ALLOYS AND COMPOUNDS
·
2023
·
IF 6.2
Jin Sun,Heyi Ge,Yuxuan Yang,Hao Sun,Juan Chen
The rapid developments in communication technology and aerospace have prompted the renewal of electromagnetic wave (EMW) materials. Here, we have prepared graphene-like porous grapefruit peel/Ni 0.5 Co 0.5 Fe 2 O 4 composite by in-situ generation. The graphene-like porous structure improves conductive loss and multi-polarization availably. Meanwhile, the addition of Ni 0.5 Co 0.5 Fe 2 O 4 facilitates to introduce the magnetic loss. Moreover, the large number of pores promotes multiple reflections and scattering of EMW, thus improving EMW absorption performance. Through adjusting the carbonization temperature, the sample with extremely thin thicknesses (1.7 mm) achieves wide effective absorption bandwidth (5.14 GHz). It offers a path to the practical application of new absorbing materials with wider absorption bands and thin thickness.
研究领域:
材料科学
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电磁学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2015
·Vol. 50
·期 5
·1275-1282
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IF 1.384
Rana Muhammad Aadil,Xin-An Zeng,Zhi-Hong Zhang,Man-Sheng Wang,Zhong Han,Hong Jing,Saqib Jabbar
Summary Thermosonication (TS) is an emerging nonthermal processing technique used for the liquid food preservation and is employed to improve the quality and acceptability of grapefruit juice. In this study, fresh grapefruit juice samples were subjected to TS treatment in an ultrasonic cleaner with different processing variables, including temperature (20, 30, 40, 50 and 60 °C), frequency (28 kHz), power (70%, 420 W) and processing time (30 and 60 min) for bioactive compounds, inactivation of enzymes pectin methylesterase (PME), peroxidase (POD) and polyphenolase (PPO) and micro-organisms (total plate count, yeasts and moulds). The micro-organism activity was completely inactivated in the treatment (60 °C for 60 min). The TS treatment at 60 °C for 60 min exposure reduced PME, PPO and POD activity by 91%, 90% and 89%, respectively. Results indicate that the advantages of TS for grapefruit juice processing at low temperature could enhance the inactivation of enzymes and micro-organisms and it can be used as a potential technique to obtain better results as compared to alone .
研究领域:
食品科学
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生物学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2017
·Vol. 42
·期 2
·e13507
·
IF 0.791
Rana Muhammad Aadil,Xin-An Zeng,Zhong Han,Amna Sahar,Anees Ahmed Khalil,Ubaid Ur Rahman,Muneeb Khan,Tariq Mehmood
The combined effect of ultrasound (US) and pulsed electric field (PEF) was investigated on microbial load and bioactive compounds of grapefruit juice. Grapefruit juice was PEF treated (flow rate: 80 ml/min, pulse frequency: 1 kHz, 20 kVcm −1 electric field strength, temperature: 40 °C, time: 600 μs) followed by US treatment in an ultrasonic bath cleaner radiating 600 W at frequency of 28 KHz and 20 °C for 30 min. PEF and US treatment resulted in a significant reduction in microbial load as compared to the control group. Using combined (PEF + US) treatment, carotenoids, lycopene, anthocyanin contents, and total antioxidant activity were increased from 0.84 μg/ml, 0.32 μg/ml, 1.37 mg/L, and 177.48 ascorbic acid equivalent µg/g (control) to 1.26 μg/ml, 0.92 μg/ml, 1.68 mg/L, and 262.32 ascorbic acid equivalent µg/g, respectively. The findings demonstrated that PEF + US could be successfully used for preserving bioactive compounds in grapefruit juice while improving the microbial quality for a better shelf-life. Practical applications In recent years, nonthermal techniques, such as sonication and PEF or combination of these are used for the inactivation of microorganism and preserving the bioactive compounds of different juices. The results of the present study revealed that combined treatment (PEF + US) could improve the antioxidant activity, total phenolics, flavonols, flavonoids, lycopene, and total carotenoids. The findings of this study suggested that PEF + US has a potential to improve the quality of grapefruit juice and may be employed for the processing of grapefruit juice at industrial scale.
研究领域:
食品科学
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生物技术
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2015
·Vol. 50
·期 5
·1144-1150
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IF 1.384
Rana Muhammad Aadil,Xin-An Zeng,Man-Sheng Wang,Zhi-Wei Liu,Zhong Han,Zhi-Hong Zhang,Jing Hong,Saqib Jabbar
Summary The grapefruit juice was sonicated in an ultrasonic bath at 28 kHz frequency (amplitude 70%), for 0, 30, 60 and 90 min at 20 °C. This research was focused on the effects of ultrasound treatment on phenolic compounds, minerals, viscosity, lycopene, total anthocyanins, total carotenoids, micro-organism analysis and sugars. A statistically significant increase was observed in total carotenoids, lycopene, sugar contents (sucrose, glucose and fructose) and phenolic compounds, whereas a decrease in viscosity and micro-organisms were found in all the grapefruit juice samples sonicated for 30, 60 and 90 min as compared to control. However, maximum improvement was observed in the sonication treatment for 90 min. The results of this study suggest that ultrasound treatment may improve the quality of grapefruit juice.
研究领域:
食品科学
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植物化学
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微生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Lili Chen,Xinjia Jiang,Yanmei Sun,Diansong Gan,Wenliang Liu,Yincai Wu,Xihai Hao
The development of edible packaging films was motivated due to resource waste and environmental damage caused by chemically produced plastic packaging. The development of edible packaging film based on grapefruit peel pomace dietary fiber has significant technological and functional potential because grapefruit processing waste is a potential source of high-quality dietary fiber. In this study, the first successful development of an edible packaging film based on dietary fiber using grapefruit soluble dietary fiber (GSDF) from grapefruit peel pomace as a substrate and nanocellulose (GNCC) as a filler was developed. Principal component analysis , membership function synthesis, and response surface methods were used to determine the optimal process to prepare the edible packaging films, and the impact of GNCC on this material was analyzed. The results showed that the overall performance score of the edible packaging film with 1 wt% GNCC was 0.764. The maximum pyrolysis temperature increased from 226.36 °C to 227.10 °C, the melting temperature (Tm) increased by 5.54 °C, the crystallinity increased by 2.95 %. The film solution exhibited non-Newtonian characteristics and a solid-like property. Our results showed that the edible packaging film developed from grapefruit peel pomace and dietary fiber could have several potential applications in the food packaging field.
研究领域:
食品科学
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材料科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Wenjun Wang,Xiaobin Ma,Yuting Xu,Yongqiang Cao,Zhumao Jiang,Tian Ding,Xingqian Ye,Donghong Liu
The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm 2 , extraction temperature of 66.71 °C, and sonication time of 27.95 min. The experimental optimized yield was 27.34%, which was well matched with the predicted value (27.46%). Compared with CHE, UAHE provided higher yield increased by 16.34% at the temperature lowered by 13.3 °C and the time shortened by 37.78%. Image studies showed that pectin extracted by UAHE showed better color and more loosen microstructure compared to that extracted by CHE, although Fourier Transform Infrared Analysis indicated insignificant difference in their chemical structures. Furthermore, UAHE pectin possessed lower viscosity, molecular weight and degree of esterification, but higher degree of branching and purity than CHE pectin, indicating that the former was preliminarily modified during the extraction process.
研究领域:
食品科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xiumei Chen,Yingying Sheng,Jinxin Che,Okwong Oketch Reymick,Nengguo Tao
Grapefruit ( Citrus × paradisi Macf.) peel, a by-product of the citrus-processing industry, possesses an important economic value due to the richness of bioactive compounds. In this study, boron-linked covalent organic frameworks integrated with molecularly imprinted polymers (CMIPs) were developed via a facile one-pot bulk polymerization approach for the selective extraction of naringenin from grapefruit peel extract. The obtained CMIPs possessed a three-dimensional network structure with uniform pore size distribution, large surface areas (476 m 2 /g), and high crystallinity. Benefiting from the hybrid functional monomer APTES-MAA, the acylamino group can coordinate with the boronate ligands of the boroxine-based framework to form B-N bands, facilitating the integration of imprinted cavities with the aromatic skeleton. The composite materials exhibited a high adsorption capacity of 153.65 mg/g, and a short adsorption equilibrium time of 30 min for naringenin, together with favorable selectivity towards other flavonoid analogues. Additionally, the CMIPs captured the template molecules through π–π* interaction and hydrogen bonding, as verified by FT-IR and XPS. Furthermore, they had good performance when employed to enrich naringenin in grapefruit peels extract compared with the common adsorbent materials including AB-8, D101, cationic exchange resin, and active carbon. This research highlights the potential of CMIPs composite materials as a promising alternative adsorbent for naringenin extraction from grapefruit peel.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaofang Li,Lingling Guo,Xinxin Xu,Hua Kuang,Liqiang Liu,Chuanlai Xu,Maozhong Sun
Furanocoumarins (FCs) are phototoxic, hepatotoxic, mutagenic, and carcinogenic and can threaten human health. They are widely found in fruits and vegetables, such as grapefruit. To safeguard human health, this study used quantum chemical molecular simulation and RDKit to design and screened haptens, and monoclonal antibodie (mAb) that could simultaneously detect eight FCs was prepared. Based on this, we established a broad-spectrum colloidal gold immunochromatographic test strip (CG-ICTS) for the detection of the eight FCs in grapefruit, with visual limits of detection (vLODs) and quantitative limits of detection (qLODs) ranging from 2 to 5000 μg/kg, and from 0.14 to 168.91 μg/kg, respectively. The detection of FCs in real grapefruit samples was performed by the CG-ICTS, and the reliability of the results was verified by high performance liquid chromatography (HPLC). Our developed CG-ICTS can be used as a practical tool for the rapid and convenient determination of FCs in grapefruit.
研究领域:
食品科学
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分析化学
·
免疫学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Jincheng Yu,Siyao Tian,Anrong Yao,Haoyi Hu,Jianwu Lan,Lin Yang,Xiaosheng Du,Shaojian Lin
In this work, a novel biomass-based aerogel , polydopamine decorated pomelo peel powder/polyethyleneimine/κ-carrageenan (PPEKC) aerogel, was developed for dye wastewater treatment . The as-prepared PPEKC aerogel possessed a robust structure and good compressible resilience. As expected, this aerogel presented remarkable efficacy in eliminating both anionic and cationic dyes. The experimental maximum adsorption capacities were 2016.7 mg g −1 for congo red (CR) at pH = 5 and 1176.6 mg g −1 for methylene blue (MEB) at pH = 11, following with ultra-fast adsorption rates. The adsorption kinetics followed the pseudo-second-order model. The adsorption isotherms exhibited a stronger alignment with the Langmuir isotherm model for CR at 308 K and MEB at 288, 298, 308 K. The Freundlich isotherm model yielded a suitable fit for the adsorption of CR at 288 and 298 K. Thermodynamic analyses indicated that the removal of CR and MEB was spontaneous and endothermic. The adsorption mechanisms involved electrostatic interactions , π-π interactions, and hydrogen bonds . Intriguingly, it could achieve bidirectional selective adsorption of anionic and cationic dyes in the designed pH values, due to pH-tunable surface charge . Additionally, it also exhibited favorable reusability and antibacterial activity . Therefore, the as-prepared PPEKC aerogel could be a promising biosorbent for dye wastewater treatment .
研究领域:
环境科学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）