Lithiophilic MXene-Guided Lithium Metal Nucleation and Growth Behavior

The positive effects of a lithiophilic substrate on the electrochemical performance of lithium metal anodes are confirmed in several reports, while the understanding of lithiophilic substrate-guided lithium metal nucleation and growth behavior is still insufficient. In this study, the effect of a lithiophilic surface on lithium metal nucleation and growth behaviors is investigated using a large-area Ti₃C₂T_x MXene substrate with a large number of oxygen and fluorine dual heteroatoms. The use of the MXene substrate results in a high lithium-ion concentration as well as the formation of uniform solid–electrolyte-interface (SEI) layers on the lithiophilic surface. The solid–solid interface (MXene-SEI layer) significantly affects the surface tension of the deposited lithium metal nuclei as well as the nucleation overpotential, resulting in the formation of uniformly dispersed lithium nanoparticles ( ≈ 10–20 nm in diameter) over the entire MXene surface. The primary lithium nanoparticles preferentially coalesce and agglomerate into larger secondary particles while retaining their primary particle shapes. Subsequently, they form close-packed structures, resulting in a dense metal layer composed of particle-by-particle microstructures. This distinctive lithium metal deposition behavior leads to highly reversible cycling performance with high Columbic efficiencies >  99.0% and long cycle lives of over 1000 cycles.     

Hydrogen sulfide gas detection by Au-decorated ZnO nanotube: a computational study and comparison to experimental observations

Based on the experimental reports, Au-decoration on the ZnO nanostructures dramatically increases the electronic sensitivity to H₂S gas. In the current study, we computationally scrutinized the mechanism of Au-decoration on a ZnO nanotube (ZON) and the influence on its sensing behavior toward H₂S gas. The intrinsic ZON weakly interacted with the H₂S gas with an adsorption energy of ?11.2 kcal/mol. The interaction showed no effect on the HOMO–LUMO gap and conductivity of ZON. The predicted response of intrinsic ZON toward H₂S gas is 6.3, which increases to 78.1 by the Au-decoration at 298 K. The corresponding experimental values are about 5.0 and 80.0, indicating excellent agreement with our findings. We showed that the Au atom catalyzes the reaction 3O₂?+?2H₂S?→?2SO₂?+?2H₂O. Our calculated energy barrier (at 298 K) is about 12.3 kcal/mol for this reaction. The gap and electrical conductance Au-ZON largely changed by this reaction are attributed to the electron donation and back-donation processes. The obtained recovery time is about 1.35 ms for desorption of generated gases from the surface of the Au-ZON sensor.     

Tissue-Engineered Vascular Grafts: Emerging Trends and Technologies

Vascular tissue engineering has made prodigious progress in recent years by converging multidisciplinary approaches. Latest technological advancements foster the development of next-generation tissue-engineered vascular grafts (TEVGs) for treating various vasculopathies. While traditional therapeutic methods rely on bypassing the severely damaged vessels with synthetic counterparts with no growth potential, contemporary perspectives focus on biodegradable conduits bestowing an inherent remodeling capability. This review highlights emerging innovative trends and technologies adopted to pragmatically fulfill current scientific needs while improving overall TEVG performance in pre-clinical and clinical settings. A comprehensive overview of various milestones achieved in the past few decades is first summarized, followed by an appraisal of the significant hurdles for clinical translation. The latest techniques to rationally address critical challenges, viz., intimal hyperplasia, thrombosis, constructive graft remodeling, and adequate neo-tissue formation are discussed. Finally, an update on ongoing clinical trials is provided and future perspectives required to persuade TEVGs to become a clinical reality are delineated.     

Effects of ultrafiltration combined with high-pressure processing,ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry–grape–pineapple–cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPP- and US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry.     

A novel method of shrimp blanching by CO2 heat pump: Quality,energy, and economy analysis

To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO₂ heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years.Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing.     

Highly-hydrophobic nanofiber mat for efficient colonic delivery of lactoferrin: Preparation,characterization and release mechanism

Lactoferrin (Lf) is a bioactive protein with varied biological effects. To improve its anti-digestive stability in oral administration, a novel nanocarrier with high hydrophobicity for colonic delivery of Lf was creatively developed by modified coaxial electrospinning. First, a suitable biocompatible solvent, acetic acid, was screened as the mono-solvent for ES100 electrospinning, creating highly-hydrophobic ES100 nanofiber mat (contact angle = 133.8^o). Then, Lf-loaded W/O emulsion was prepared as the core fluid to ensure the successful coaxial electrospinning and generate Lf encapsulated core/shell nanofiber mat (ES@Lf). Lf was demonstrated maintaining structural integrity and anti-colon cancer activity during encapsulation and oral delivery. In vitro assay indicated 92.3% Lf was sustainably released in colon, and its release followed a complex mechanism in which the erosion was dominant. Instead of pH-dependent erosion, the synergistic action through gut microbiota adhesion and their metabolites, especially short-chain fatty acids, was illustrated for disintegration of ES@Lf nanofiber for the first time.     

Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma

In this study, we found that treatment with cold plasma influenced the wetting properties of soy protein isolate and milk protein concentrate powders. Cold plasma treatment significantly decreased the apparent contact angle of the powders, indicating hydrophilization of the powders. Cold radiofrequency low-pressure plasma treatment had a larger effect on powder wettability than corona atmospheric plasma discharge. In addition, cold plasma treatment had a more noticeable effect on the wettability of the hydrophobic milk protein concentrate than on the inherently hydrophilic soy protein isolate. Both the soy protein isolate and milk protein concentrate demonstrated zero hydrophobic recovery over time. Scanning electron microscopy showed that cold air plasma treatment of food powders caused minor surface oxidation, though these changes were not observed using FTIR spectroscopy. We suggest that cold plasma treatment has important implications for the production of stabilizer-free food suspensions.