Nano-Micro Letters
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2022
·Vol. 14
·期 1
·1-13
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IF 23.655
Jiang Meifang,Mu Pengzhou,Zhang Huanrui,Dong Tiantian,Tang Ben,Qiu Huayu,Chen Zhou,Cui Guanglei
The double-network binder shows excellent adhesive and self-healing abilities, which help suppress electrode volume expansion and stabilize the electrode interface upon cycling.
This binder induces a Li 3 N/LiF-rich solid electrolyte interface layer, which can suppress continuous electrolyte decomposition.
Superior electrochemical performance can be achieved in Si/Li half cells and LiNi 0.8 Co 0.1 Mn 0.1 O 2 /Si full cells, even with a high loading of Si electrode.
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ACS Applied Nano Materials
·
2022
·
IF 6.14
Zhifeng He,Yuchen Jiang,Xin Cui,Zeyi Liu,Xin Meng,Jiafeng Wan,Fangwei Ma
Recently, molybdenum (Mo)-based catalysts have been proved to be effective NRR catalysts due to the high affinity of nitrogen to Mo. The design of a heterostructure and the introduction of defects, such as vacancies and heteroatom doping, are effective means to regulate the microstructure of catalysts and further improve their electrocatalytic N2 into NH3 performance. In this paper, VS-Fe-doped 1T/2H mixed-phase MoS2/C (VS means sulfur vacancies) heterostructure sphere-like nanoflowers with rich sulfur vacancies are prepared through a pectin-assisted hydrothermal reaction, followed by calcination and treatment with NaBH4 solution. VS-Fe-MoS2/C exhibits good electrocatalytic NRR performance with a high ammonia yield rate of 17.8 ± 0.7 μg h–1 mg–1 at −0.5 V versus reversible hydrogen electrode (vs RHE) and a Faraday efficiency (FE) of 9.2% at −0.3 V (vs RHE) under ambient conditions. Introducing sulfur vacancies, iron doping, and preparing 2H-phase MoS2 have greatly improved the performance of electrocatalytic nitrogen reduction to ammonia.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Lechuan Wang,Hong Zhang,Hanyu Li,Huajiang Zhang,Yujie Chi,Ning Xia,Zhenshun Li,Longwei Jiang,Xiaonan Zhang,Ahmed M. Rayan
In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVA:PE ratio of 1:1 (C-1:1) may form particulates with a core-shell structure by a flocculation mechanism. The C-1:1-stabilized HIPEs had the smallest oil droplet size (11.34 ± 1.14 μm) and the best resistance to extreme environmental stresses due to their strong, rigid structure and dense interfacial architecture. The in vitro digestion results showed that the bioaccessibility (from 18.3% ± 0.5% to 38.8% ± 4.8%) of curcumin improved with increasing PE content. Our work is helpful in understanding OVA-PE complexes as stabilizers for HIPEs and their potential applications in food delivery systems.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Chenmin Zheng,Wanping Huang,Yuping Zou,Wensi Huang,Peng Fei,Guoguang Zhang
In this study, pectin was modified with phenylalanine by ultra-low temperature enzymatic method to improve its gel properties. The grafting ratio of phenylalanine amidated pectin was studied under different reaction conditions. The highest value (29.21 %) was reached a reaction temperature of −5 °C and time of 12 h. Further analysis indicated that phenylalanine and high methoxyl pectin combined at the solid-liquid two phase interface under the catalysis of papain to form phenylalanine amidated pectin. Moreover, the physicochemical properties of pectin hydrogel and its feasibility as a sustained-release drug carrier were discussed. The results showed that phenylalanine amidated pectin can form hydrogel with a certain strength under acidic conditions, and there is no need to add a lot of soluble solids and divalent cations. Besides, the phenylalanine amidated pectin hydrogel as a sustained release carrier of drugs showed more sustained and complete drug release.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2022
·
IF 5.518
Zhongjie He,Menglan Qin,Chaoyue Han,Xue Bai,Yida Wu,Dongdong Yao,Yaping Zheng
Graphene aerogel (GA) with a porous structure has great potential in water treatments. However, due to the disordered structure and intrinsic hydrophobicity , the application of GA for dyes adsorption is limited. In this work, pectin/graphene oxide aerogels (PTGAs) with a bamboo-like structure were prepared by the Dual-template method. The ordered structure and abundant oxygen-containing groups brought by pectin endow PTGAs with efficient adsorption for dyes, reaching the max adsorption capacities (719 mg/g for rhodamine B (RhB) and 419 mg/g for MO) in 80 min. Moreover, the adsorption kinetics , adsorption thermodynamics and adsorption isotherms were systematically studied. The results revealed the spontaneous and exothermic behavior of the adsorption process . In addition, the PTGAs exhibited convenient recovery and stable cyclic adsorption performance. PTGAs will open a new field for efficient water treatment due to the excellent performances of high adsorption capacity, convenient recovery, and reusable adsorption.
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Foods
·
2021
·Vol. 10
·期 12
·3003
·
IF 4.35
Kaibo Yu,Jing Xu,Lei Zhou,Liqiang Zou,Wei Liu
Mango (Mangifera indicaLinn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties.Keywords:emulsion;cinnamon essential oil;edible coating;mango;postharvest quality
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Polymers
·
2021
·Vol. 13
·期 17
·2847
·
IF 4.329
Furong Wang,Chao Du,Junjun Chen,Lisheng Shi,Hailong Li
The study aimed at developing a new spectrophotometric method for determining the pectin content. Take commercial pectin as an example, and the method is based on the reaction of copper ions with pectin to produce copper pectate. The spectrophotometer was used to measure the remaining content of copper ions so as to calculate the pectin content. This method eliminated the weight step and avoided the error associated with it. Effects of reaction time, temperature, and pH on absorbance were also studied. Additionally, the accuracy of this method was verified. It indicated excellent repeatability and accuracy with the relative standard deviation of 2.09%. In addition, three different plant types were used to demonstrate the reliability of the method. To summarize, this method can be widely used for the determination of pectin content in many materials.Keywords:copper pectate;calcium pectate;ultraviolet and visible spectrophotometer
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Colloid and Interface Science Communications
·
2021
·
IF 4.914
Xin-Yu Jiang,Jia-Nan Yan,Yi-Nan Du,Shi-Qi Xu,Hai-Tao Wu
In this communication, the rheological behaviors of hydrolysates from scallop ( Patinopecten yessoensis ) male gonad (SMGHs) combined with eight polysaccharides , including ι -carrageenan, sodium alginate , guar gum , locust-bean gum, pectin, acacia gum, xanthan gum and agar, respectively, were reported. The mixture of SMGHs (5%) and each polysaccharide (0.03–1.25%) was characterized by visual observation and rheological characterization in the concentration ranges where each polysaccharide has visible viscosity and keeps flowing. The addition of ι -carrageenan (0.56%) increased the storage modulus of SMGHs at 0.1 Hz by almost 77-fold, reaching 344.9 Pa. While, when the shear rate was 0.13 s −1 , the mixed-gel viscosity of SMGHs/guar gum and SMGHs/locust-bean gum reached to 137.6 and 129.0 Pa·s, respectively. Moreover, SMGHs have potential application as a gelling agent in the food processing by complexing with a certain polysaccharide.
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INORGANIC CHEMISTRY
·
2021
·
IF 5.165
Yueyao Du,Zhifeng He,Fangwei Ma,Yuchen Jiang,Jiafeng Wan,Guang Wu,Yifu Liu
Recently, Mo-based metal catalysts are widely applied in the electrocatalytic nitrogen reduction reaction (NRR) due to the lower binding energy between the Mo atom and N atom. The design of a Mo-based catalyst@carbon heterostructure and the introduction of anion vacancies are effective measures to improve their NRR performance. In this research, the cross-linked Vo-MoO2@C (Vo means oxygen vacancies) heterostructure nanoparticles with rich oxygen vacancies are first synthesized via pectin assisted hydrothermal reaction followed by calcination and treating with NaBH4 solution. Vo-MoO2@C exhibits good electrocatalytic NRR performance with an ammonia yield rate of 9.75 μg h–1 mg–1 at −0.5 V (RHE) and a Faraday efficiency (FE) of 3.24% at −0.3 V (RHE) under ambient conditions.
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EUROPEAN POLYMER JOURNAL
·
2021
·
IF 4.598
Junqing Qian,Yan Chen,Qian Wang,Xiaohua Zhao,Haiyan Yang,Feng Gong,Hui Guo
Nisin is food preservative with good food safety and is widely used around the world. However, nisin degrades during food processing and storage, seriously affecting its antibacterial function. In order to improve the stability of nisin, nisin microcapsules were prepared by complex embedding nisin with pectin and chitosan. By selecting the mass ratio of pectin to nisin and chitosan, the microcapsules of nisin loading 200 mg with 81.15% encapsulation efficiency were prepared in aqueous solution of pH 4.0. The results of zeta potential of pectin, chitosan, nisin and microcapsules, infrared spectra and X-Ray diffraction spectra confirmed the embedding of nisin by pectin-chitosan. The adsorption isotherm of pectin and chitosan showed that chitosan and pectin mainly adsorbed by monolayer to form microcapsules. Compared with the same amount of free nisin, bactericidal efficiency decreased within 24 h, which showed there is a release process in microcapsules. However, after treated with 121 °C for 10 min, the sterilization activity loss of nisin was significantly lower than that of free nisin, which showed the thermal stability of nisin pectin microcapsules was greatly increased. The nisin microcapsules with good thermal stability and sustained-release effect can be better applied in future.
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FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Wenfei Xiong,Ya Li,Cong Ren,Jing Li,Bin Li,Fang Geng
Investigating the thermodynamic parameters in the formation process of protein-polysaccharide complex coacervates is very important for understanding the binding mechanism of the two biopolymers and regulating food properties by using complex coacervates. Herein, the influence of pH, salt ion strength and temperature on the thermodynamic parameters of gelatin (G)-pectin (P) complex coacervation were explored by using isothermal titration calorimetry (ITC), supplemented by dynamic light scattering and turbidity measurement. The results showed that G and P could form complex coacervates mainly through electrostatic bonding with different strength in the pH2.0–10.0. The complex coacervation process of G and P at pH 3.5 was spontaneous driven by entropy, while the binding at pH 8.5 and 9.5 was enthalpy driven. In addition, the electrostatic binding of G/P at pH 3.5 changed into an enthalpy driven process with the increase of salt ion concentration to 100 mM. Finally, the binding constant between G and P decreased with the increase of temperature from 25 °C to 45 °C, as well as positive ΔH and ΔS and negative ΔG, suggesting that the binding also involves hydrogen bonding and hydrophobic interaction. These findings could provide in-depth understanding of the application of G/P complex coacervates in the design of food structure.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Pengkai Wang,Peng Fei,Chunxia Zhou,Pengzhi Hong
This study investigated the acylation of pectin with p- coumaric and caffeic acids through an enzymatic method to enhance its physical and chemical properties. Ultraviolet–visible, Fourier transform infrared and 1 H nuclear magnetic resonance spectral analyses indicated the successful grafting of p- coumaric and caffeic acids onto the carboxyl group of pectin molecule. The 1,1-diphenyl-2-picryl hydrazine (DPPH) clearance and inhibition ratio in the β-carotene bleaching assay of native pectin (Na–Pe) were 0.13% and 42.60%, respectively, while their corresponding values increased to 1.04% and 55.59 for the pectin acylated with p -coumaric acid (Co–Pe) and 87.52% and 94.05% for the pectin acylated with caffeic acid (Ca–Pe). Meanwhile, the inhibition of Escherichia coli and Staphylococcus aureus was increased from 2.56% to 6.59% (Na–Pe) to 17.28% and 25.79% (Co–Pe) and 23.59% and 36.94% (Ca–Pe), respectively. Furthermore, Co-Pe or Ca-Pe coating was shown to significantly enhance the shelf life of small yellow croaker ( Larimichthys polyactis ) fillets.
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