Turbostratic Carbon/Graphene Prepared via the Dry Ice in Flames Method and Its Purification Using Different Routes: A Comparative Study.

Although the dry ice method used to synthesize turbostratic carbon/graphene is little known and used, it has significant advantages over others, such as the following: it is low cost, simple, and a large quantity of material can be obtained using some inorganic and highly available acids (which can be reused). Despite the above advantages, the main reason for its incipient development is the resulting presence of magnesium oxide in the final product. In the present work, three different treatments were tested to remove this remnant using some acid chemical leaching processes, including hydrochloric acid, aqua regia, and piranha solution. Based on the experimental evidence, it was determined that using aqua regia and combining the leaching process with mechanical milling was the most efficient way of removing such a remnant, the residue being only 0.9 wt.%. This value is low compared to that obtained with the other acid leaching solutions and purification processes (2.8-29.6 wt.%). A mandatory high-energy mechanical milling stage was necessary during this treatment to expose and dissolve the highly insoluble oxide without secondary chemical reactions on the turbostratic carbon. High-energy mechanical milling is an effective route to exfoliate graphite, which allows the magnesium oxide to be more susceptible to acid treatment. A yield of turbostratic carbon/graphene of 1 wt.% was obtained from the metallic Mg. The obtained surface area was 504.8 m2g-1; this high value resulting from the intense exfoliation can potentiate the use of this material for a wide variety of applications.

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2-35.7%), extrusion temperatures (ET; 102-142 °C), and screw speeds (SP; 96-171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.

Synthesis and experimental/computational characterization of sorghum procyanidins-gelatin nanoparticles.

In this research, sorghum procyanidins (PCs) and procyanidin B1 (PB1) were encapsulated in gelatin (Gel) to form nanoparticles as a strategy to maintain their stability and bioactivity and for possible applications as inhibitors of metalloproteinases (MMPs) of the gelatinase type. Encapsulation was carried out by adding either PCs or PB1 to an aqueous solution of A- or B-type Gel (GelA or GelB) at different concentrations and pH. Under this procedure, the nanoparticles PCs-GelA, PCs-GelB, PB1-GelA, and PB1-GelB were synthesized and subsequently characterized by experimental and computational methods. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed that all types of nanoparticles had sizes in the range of 22-138 nm and tended to adopt an approximately spherical morphology with a smooth surface, and they were immersed in a Gel matrix. Spectral analysis indicated that the nanoparticles were synthesized by establishing hydrogen bonds and hydrophobic interactions betweenGel and the PCs or PB1. Study of simulated gastrointestinal digestion suggested that PCs were not released from the Gel nanoparticles, and they maintained their morphology (SEM analysis) and antioxidant activity determined by Trolox-equivalent antioxidant capacity (TEAC) assay. Computational characterization carried out through molecular docking studies of PB1 with Gel or (pro-)metalloproteinase-2 [(pro-)MMP-2], as a model representative of the PCs, showed very favorable binding energies (around -5.0 kcal/mol) provided by hydrogen bonds, van der Waals interactions, and desolvation. Additionally, it was found that PB1 could act as a selective inhibitor of (pro-)MMP-2.

Chitosan hydrogel synthesis to remove arsenic and fluoride ions from groundwater.

Groundwater samples from eight deep drinking water wells that cover three aquifers in Chihuahua City, northern Mexico, were fully characterized. Water is naturally contaminated with arsenic, fluoride, and uranium, according to the Environmental Protection Agency (EPA) and local standards. The results from the Geochemist's Workbench (GWB) program revealed that the minerals in equilibrium with the groundwater were calcite and dolomite, while others, such as fluoride, schoepite, rutherfordite and K(UO2)(AsO4), were also dissolved. The hydrogeochemical characterization of water samples indicates that they were sodium bicarbonate-type water samples at neutral to slightly alkaline pH (7.6-8.3). A batch equilibrium sorption procedure was implemented using natural groundwater, a synthesized chitosan network (net-CS) and a chitosan binary network grafted with N-vinylcaprolactam/N-N-dimethylacrylamide (net-CS)-g-NVCL/DMAAm hydrogels. Isotherms and kinetics sorption tests were evaluated. The adsorption capacity of net-CS hydrogels for As ions was 0.0022 mg/g and F ions 0.15 mg/g after 50 h. Scanning electron microscopy coupled with energy-dispersive spectroscopy (SEM-EDS) was used to investigate the hydrogel surface before and after the sorption process, and TGA was used to evaluate the stability of the adsorbents. Freundlich adsorption isotherm constants for As and F ions indicate heterogeneous sorption and the mechanism of retention by physisorption.

Pelagic Sargassum spp. capture CO2 and produce calcite.

Pelagic Sargassum is considered an ecological plague that is causing adverse economic impacts to the tourist and fishing industries in the Caribbean. However, its proliferation might be playing an important role to reduce global warming, as it removes a high content of CO2 from the atmosphere and transforms it into calcium carbonate, in its calcite phase, producing sediment after it dies. We quantified the amount of calcite in Sargassum samples collected from the Mexican Caribbean coast in 2019. Samples were divided into three parts: vesicles, thallus, and leaves. In each part, the amount of carbon, oxygen, and calcium was determined by means of X-ray energy dispersion to confirm the existence of a calcite crystalline phase. Imaging methodologies and IR spectroscopy complemented the structural studies. The thermogravimetric analysis determined that approximately 5% of the CO2 captured by the Sargassum was converted into calcite. Thus, by extrapolation, the Atlantic Sargasso Belt retained approximately 19.3 million tons of CO2 from 2011 to 2019.

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%-40% moisture contents and extruded in the range 90-130 °C and at screw speeds in the range 200-360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 °C and 320 rpm produced the most RS (1.13 g/100 g) after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time.