Conversion and fate of waste Li-ion battery electrolyte in a two-stage thermal treatment process.

Disposal of electrolytes from waste lithium-ion batteries (LIBs) has gained much more attention with the growing application of LIBs, yet handling spent electrolyte is challengeable due to its high toxicity and the lack of established methods. In this study, a novel two-stage thermal process was developed for treating residual electrolytes resulted from spent lithium-ion batteries. The conversion of fluorophosphate and organic matter in oily electrolyte during low-temperature rotation distillation was investigated. The distribution and migration of the concentrated electrolytes were studied and the corresponding reaction mechanisms were elucidated. Additionally, the influence of alkali on the fixation of fluorine and phosphate was further examined. The results indicated that hydrolyzed carbonate esters and lithium in the electrolyte could combine to form Li2CO3 and the hydrolysable hexafluorophosphate was proven to be stable in the concentrated electrolyte (45 rpm/85 °C, 30 min). It was found that CO2, CO, CH4, and H2 were the primary pyrolysis gases, while the pyrolysis oil consisted of extremely flammable substances formed by the dissociation and recombination of chemical bonds in the electrolyte solvent. After pyrolysis at 300 °C, fluorine and phosphate were present in the form of sodium fluoride and sodium phosphate. The stability of the residue was enhanced, and the environmental risk was reduced. By adding alkali (KOH/Ca(OH)2, 20 %), hexafluorophosphate in the electrolyte was transformed into fluoride and phosphate in the residue, thereby reducing the device's corrosion from fluorine-containing gas. This study provides a viable approach for managing the residual electrolyte in the waste lithium battery recovery process.

Monitoring the Quality Parameters of Mango Juices Using Fluorescence Spectroscopy.

The current study looks into the characterization and differentiation of mango juices that are sold commercially using fluorescence spectroscopy. The emission spectra displayed well-defined and prominent peaks that suggested the existence of many fluorophores, such as water content, ß-carotene, tartrazine food color, and chlorophyll components. For this study, water and yellow food coloring solution, the two most popular adulterants were added to pure and authenticated mango pulp that had been diluted to an 8% concentration. The fluorophore profile of the samples was ascertained by using multivariate analysis (principal component analysis) in conjunction with fluorescence spectroscopy. The findings showed that the existence of water content is directly correlated with the spectral bands at 444 and 467 nm, and for food color at 580 nm thus the best indicators to detect adulteration of high water contents and food color. Chlorophyll and ß-carotene intensities varied among juices, acting as a discriminant marker to distinguish between those with unripened pulp (high chlorophyll intensity) and those with more water and other pigments (lower chlorophyll and ß-carotene intensities). With fluorescence emission spectroscopy, qualitative assessment of mango juice can be quickly determined by spectral features, providing details on composition and quality.

Salmonella prevalence in raw cocoa beans and a microbiological risk assessment to evaluate the impact of cocoa liquor processing on the reduction of Salmonella.

Salmonella in raw cocoa beans (n= 870) from main sourcing areas over nine months was analyzed. It was detected in 71 (ca. 8.2%) samples, with a contamination level of 0.3-46 MPN/g except for one sample (4.1×104 CFU/g). Using prevalence and concentration data as input, the impact of thermal treatment in cocoa processing on the risk estimate of acquiring salmonellosis by a random Belgian chocolate consumer was calculated by a quantitative microbiological risk assessment (QMRA) approach. A modular process risk model from raw cocoa beans to cocoa liquor up to a hypothetical final product (70-90% dark chocolate tablet), was set up to understand changes of Salmonella concentrations following the production process. Different thermal treatments during bean or nib steam, nib roasting or liquor sterilization (achieving a 0-6 log reduction of Salmonella) were simulated. Based on the generic FAO/WHO Salmonella dose-response model and the chocolate consumption data in Belgium, salmonellosis risk per serving and cases per year at population level were estimated. When a 5 log reduction of Salmonella was achieved, the estimated mean risk per serving was 3.35×10-8 (95% CI: 3.27×10-10-1.59×10-7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI: <1-418). The estimated mean risk per serving was 3.35×10-9 (95% CI: 3.27×10-11-1.59×10-8), and the estimated salmonellosis cases per year was 9 (95% CI: <1-42), for a 6 log reduction. The current QMRA model solely considered Salmonella reduction in a single-step thermal treatment in the cocoa process. Inactivation obtained during other process steps (e.g. grinding) might occur but was not considered. As the purpose was to use QMRA as a tool to evaluate the log reduction in the cocoa processing, no post-contamination from the processing environment and ingredients was included. A minimum of 5 log reduction of Salmonella in the single-step thermal treatment of cocoa process, was considered to be adequate.

Conductometric H2S Sensors Based on TiO2 Nanoparticles.

High-performance hydrogen sulfide (H2S) sensors are mandatory for many industrial applications. However, the development of H2S sensors still remains a challenge for researchers. In this work, we report the study of a TiO2-based conductometric sensor for H2S monitoring at low concentrations. TiO2 samples were first synthesized using the sol-gel route, annealed at different temperatures (400 and 600 °C), and thoroughly characterized to evaluate their morphological and microstructural properties. Scanning electronic microscopy, Raman scattering, X-ray diffraction, and FTIR spectroscopy have demonstrated the formation of clusters of pure anatase in the TiO2 phase. Increasing the calcination temperature to 600 °C enhanced TiO2 crystallinity and particle size (from 11 nm to 51 nm), accompanied by the transition to the rutile phase and a slight decrease in band gap (3.31 eV for 400 °C to 3.26 eV for 600 °C). Sensing tests demonstrate that TiO2 annealed at 400 °C displays good performances (sensor response Ra/Rg of ~3.3 at 2.5 ppm and fast response/recovery of 8 and 23 s, respectively) for the detection of H2S at low concentrations in air.

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis.

In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing.

Analysis of the Variation in Antioxidant Activity and Chemical Composition upon the Repeated Thermal Treatment of the By-Product of the Red Ginseng Manufacturing Process.

Steamed ginseng water (SGW) is a by-product of the repeated thermal processing of red ginseng, which is characterized by a high bioactive content, better skin care activity, and a large output. However, its value has been ignored, resulting in environmental pollution and resource waste. In this study, UHPLC-Q-Exactive-MS/MS liquid chromatography-mass spectrometry and multivariate statistical analysis were conducted to characterize the compositional features of the repeated thermal-treated SGW. The antioxidant activity (DPPH, ABTS, FRAP, and OH) and chemical composition (total sugars, total saponins, and reducing and non-reducing sugars) were comprehensively evaluated based on the entropy weighting method. Four comparison groups (groups 1 and 3, groups 1 and 5, groups 1 and 7, and groups 1 and 9) were screened for 37 important common difference markers using OPLS-DA analysis. The entropy weight method was used to analyze the weights of the indicators; the seventh SGW sample was reported to have a significant weight. The results of this study suggest that heat treatment time and frequency can be an important indicator value for the quality control of SGW cycling operations, which have great potential in antioxidant products.

Flexible Mechanical Sensors Fabricated with Graphene Oxide-Coated Commercial Silk.

Many studies on flexible strain and pressure sensors have been reported due to growing interest in wearable devices for healthcare purposes. Here, we present flexible pressure and strain (motion) sensors prepared with only graphene oxide (GO) and commercial silk fabrics and yarns. The pressure sensors were fabricated by simply dipping the silk fabric into GO solution followed by applying a thermal treatment at 400 °C to obtain reduced GO (rGO). The pressure sensors were made from rGO-coated fabrics, which were stacked in three, five, and seven layers. A super-sensitivity of 2.58 × 103 kPa-1 at low pressure was observed in the seven-layer pressure sensor. The strain sensors were obtained from rGO-coated twisted silk yarns whose gauge factor was 0.307. Although this value is small or comparable to the values for other sensors, it is appropriate for motion sensing. The results of this study show a cost-effective and simple method for the fabrication of pressure and motion sensors with commercial silk and GO.

Impact of Lime Saturation Factor on Alite-Ye'Elimite Cement Synthesis and Hydration.

Alite(C3S)-Ye'elimite(C4A3$) cement is a high cementitious material that incorporates a precise proportion of ye'elimite into the ordinary Portland cement. The synthesis and hydration behavior of Alite-Ye'elimite clinker with different lime saturation factors were investigated. The clinkers were synthesized using a secondary thermal treatment process, and their compositions were characterized. The hydrated pastes were analyzed for their hydration products, pore structure, mechanical strength, and microstructure. The clinkers and hydration products were characterized using XRD, TG-DSC, SEM, and MIP analysis. The results showed that the Alite-Ye'elimite cement clinker with a lime saturation factor (KH) of 0.93, prepared through secondary heat treatment, contained 64.88% C3S and 2.06% C4A3$. At this composition, the Alite-Ye'elimite cement clinker demonstrated the highest 28-day strength. The addition of SO3 to the clinkers decreased the content of tricalcium aluminate (C3A) and the ratio of Alite/Belite (C3S/C2S), resulting in a preference for belite formation. The pore structure of the hydrated pastes was also investigated, revealing a distribution of pore sizes ranging from 0.01 to 10 µm, with two peaks on each differential distribution curve corresponding to micron and sub-micron pores. The pore volume decreased from 0.22 ± 0.03 to 0.15 ± 0.18 cm3 g-1, and the main peak of pore distribution shifted towards smaller sizes with increasing hydration time.

Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy ß-Conglycinin and Glycinin.

This study investigated the impact of different preheat treatments on the emulsifying and gel textural properties of soy protein with varying 11S/7S ratios. A mixture of 7S and 11S globulins, obtained from defatted soybean meal, was prepared at different ratios. The mixed proteins were subjected to preheating (75 °C, 85 °C, and 95 °C for 5 min) or non-preheating, followed by spray drying or non-spray drying. The solubility of protein mixtures rich in the 7S fraction tended to decrease significantly after heating at 85 °C, while protein mixtures rich in the 11S fraction showed a significant decrease after heating at 95 °C. Surprisingly, the emulsion stability index (ESI) of protein mixtures rich in the 7S fraction significantly improved twofold during processing at 75 °C. This study revealed a negative correlation between the emulsifying ability of soy protein and the 11S/7S ratio. For protein mixtures rich in either the 7S or the 11S fractions, gelling proprieties as well as emulsion activity index (EAI) and ESI showed no significant changes after spray drying; however, surface hydrophobicity was significantly enhanced following heating at 85 °C post-spray drying treatment. These findings provide insights into the alterations in gelling and emulsifying properties during various heating processes, offering great potential for producing soy protein ingredients with enhanced emulsifying ability and gelling property. They also contribute to establishing a theoretical basis for the standardized production of soy protein isolate with specific functional characteristics.

Heat resistance of five spoilage microorganisms in a carbonated broth.

Despite their acidic pH, carbonated beverages can be contaminated by spoilage microorganisms. Thermal treatments, before and/or after carbonation, are usually applied to prevent the growth of these microorganisms. However, the impact of CO2 on the heat resistance of spoilage microorganisms has never been studied. A better understanding of the combined impact of CO2 and pH on the heat resistance of spoilage microorganisms commonly found in carbonated beverages might allow to optimize thermal treatment. Five microorganisms were selected for this study: Alicyclobacillus acidoterrestris (spores), Aspergillus niger (spores), Byssochlamys fulva (spores), Saccharomyces cerevisiae (vegetative cells), and Zygosaccharomyces parabailii (vegetative cells). A method was developed to assess the impact of heat treatments in carbonated media on microbial resistance. The heat resistances of the five studied species are coherent with the literature, when data were available. However, neither the dissolved CO2 concentration (from 0 to 7 g/L), nor the pH (from 2.8 to 4.1) have an impact on the heat resistance of the selected microorganisms, except for As. niger, for which the presence of dissolved CO2 reduced the heat resistance. This study improved our knowledge about the heat resistance of some spoilage microorganisms in presence of CO2.

The effect of thermal treatment on the transformation and transportation of arsenic and cadmium in soil.

Thermal treatment can effectively decontaminate soils but alter their properties. Previous research mainly focused on volatile organic compounds and metals, i.e. Hg, neglecting non-volatile metal(loid)s. This study aimed to investigate Cd and As transformation during aerobic and anaerobic calcination. The results showed that both aerobic and anaerobic calcination increased soil pH by reducing soil organic matter (SOM) content, which also influenced the cation exchange capacity (CEC) and the leaching behavior of Cd and As in the soil. The total concentrations of Cd and As in the calcined soils varied depending on the calcination temperature and atmosphere. When the aerobic calcination temperature exceeded 700 °C, Cd volatilized as CdCl2, while anaerobic calcination at relatively low temperatures (600 °C) involved reductive reactions, resulting in the formation of metallic Cd with a lower boiling point. Similarly, As volatilized at 800 °C aerobically and 600 °C anaerobically. The formation of As-based minerals, particularly Ca3(AsO4)2, hindered its gasification, whereas anaerobic calcination promoted volatilization efficiency through the generation of C-As(III) based gaseous components with lower boiling points. Contrasting trends were observed in the TCLP-extractable Cd and As contents of the calcined soils. Over 70% of TCLP-extractable Cd contents were suppressed after thermal treatment, attributed to the elevated pH and reduced CEC of the soil, as well as volatilization. However, TCLP-extractable As contents increased with elevated temperatures, likely due to the desorption of AsO43- and re-adsorption of gaseous As2O3 during cooling. These findings have implications for assessing the environmental impact of thermal treatment and provide insights for remediation strategies concerning Cd and As-contaminated soils.

Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread.

Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.

Impact of thermal soil treatment on heavy metal mobility in the context of waste management.

Thermal soil treatment is a well-established remediation method to remove organic contaminants from soils in waste management. The co-contamination with heavy metals raises the question if thermal soil treatment affects heavy metal mobility in soils. In this study, four contaminated soils and a reference sample were subjected to thermal treatment at 105°C, 300°C and 500°C for 7 day. Thermogravimetry and differential scanning calorimetry were used to understand the reactions, and resulting gases were identified by Fourier-transformed infrared spectroscopy. Treated and untreated samples were characterised by X-ray diffraction (XRD) and electron microprobe analysis and subjected to pH-dependent leaching tests, untreated samples additionally by X-ray-fluorescence (XRF) and inductively coupled plasma mass spectroscopy (ICP-MS). Leachates were analysed using ICP-MS and ion chromatography. Maximum available concentrations were used for hydrogeochemical modelling using LeachXS/Orchestra to predict leaching control mechanisms. Leaching experiments show that thermal treatment tends to decrease the mobility at alkaline pH of Pb, Zn, Cd, As and Cu, but to increase the mobility of Cr. In the acidic to neutral pH range, no clear trend is visible. Hydrogeochemical modelling suggests that adsorption processes play a key role in controlling leaching. It is suggested that the formation of minerals with a more negatively charged surface during thermal treatment are one reason why cations such as Pb2+, Zn2+, Cd2+ and Cu2+ are less mobile after treatment. Future research should focus on a more comprehensive mineralogical investigation of a larger number of samples, using higher resolution techniques such as nanoscale secondary ion mass spectrometry to identify surface phases formed during thermal treatment and/or leaching.

Promotion of Thermal Inactivation Treatment of Apple Polyphenol Oxidase in the Presence of Trehalose.

Trehalose is known to protect enzymes from denaturation. In the present study, we observed promotion of apple polyphenol oxidase (PPO) inactivation in a trehalose solution with thermal treatment. Crude PPO from Fuji apple was mixed with either sucrose or trehalose solutions, then the samples treated at 25 or 65 °C. In the presence of trehalose, PPO activities were markedly decreased upon treatment at 65 °C with increasing trehalose concentration. Furthermore, the reduction in PPO activity in the presence of trehalose was proportional to storage time after thermal treatment and thermal treatment time. Comparing PPO activities between treatment time 0 and 90 min at 65 °C, activities decreased 89 % for trehalose concentration of 0.2 M. These results indicates that trehalose acts not only as inhibitor but as promoter of inactivation of PPO. The Lineweaver-Burk plot indicated that trehalose acts on PPO as a non-competitive inhibitor during the 65 °C treatment. Two mechanisms of PPO inactivation in the presence of trehalose were suggested; one is the suppression of PPO activation cause by a thermal treatment, and another is the conformational change to inactivation form of PPO in conjunction with trehalose and a thermal treatment. Additionally, apple juice including 0.2 or 0.5 M trehalose with 65 °C treatment indicated slow browning than the juice with 0.2 or 0.5 M sucrose or without sugars. This result demonstrates that the preventing of browning with trehalose is a viable industrial food process.

Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties.

In this paper, effects of preheating-induced denaturation of proteins and oleosomes on protein structure and soymilk quality were studied. The protein in soybeans baked at 55 °C (B-55) and 85 °C (B-85) showed an increase of ß-sheet content by 3.2 % and a decrease of α-helix content by 3.3 %, indicating that proteins were gradually unfolded while oleosomes remained intact. The protein resisted thermal denaturation during secondary heating, and soymilks were stable as reflected by a small d3,2 (0.4 µm). However, raw soymilk from soybeans baked at 115 °C (B-115), steamed for 1 min (ST-1) and 5 min (ST-5) presented oleosomes destruction and lipids aggregates. The proteins were coated around the oil aggregates. The ß-turn content from soybeans steamed for 10 min (ST-10) increased by 9.5 %, with a dense network where the OBs were tightly wrapped, indicating the serious protein denaturation. As a result, the soymilks B-115 or steamed ones were unstable as evidenced by the serious protein aggregation and larger d3,2 (5.65-12.48 µm). Furthermore, the soymilks were graininess and the protein digestion was delayed due to the formation of insoluble protein aggregates. The flavor and early-stage lipid digestion of soymilk from steamed soybeans was improved owing to lipid release.

Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity.

Hazelnut, pistachio and cashew are tree nuts with health benefits but also with allergenic properties being prevalent food allergens in Europe. The allergic characteristics of these tree nuts after processing combining heat, pressure and enzymatic digestion were analyzed through in vitro (Western blot and ELISA) and in vivo test (Prick-Prick). In the analyzed population, the patients sensitized to Cor a 8 (nsLTP) were predominant over those sensitized against hazelnut seed storage proteins (Sprot, Cor a 9 and 14), which displayed higher IgE reactivity. The protease E5 effectively hydrolyzed proteins from hazelnut and pistachio, while E7 was efficient for cashew protein hydrolysis. When combined with pressured heating (autoclave and Controlled Instantaneous Depressurization (DIC)), these proteases notably reduced the allergenic reactivity. The combination of DIC treatment before enzymatic digestion resulted in the most effective methodology to drastically reduce or indeed eliminate the allergenic capacity of tree nuts.

Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels.

BACKGROUND: The quality of surimi-based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi. RESULTS: A mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high-pressure heating and water-bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two-step water bath and water-bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance. CONCLUSION: The findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry.

Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism.

Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.

Practical strategies of phosphorus reclamation from sewage sludge after different thermal processing: Insights into phosphorus transformation.

In the context of circular economy and global shortage of phosphorus (P) fertilizer production, it is crucial to effectively recover P during the treatment and disposal of sewage sludge (SS). Although thermal treatment of SS has been widely applied, a targeted P reclamation route is not yet well established. This study has comprehensively investigated and compared the physicochemical properties of SS and solid residues (hydrochar (HC), biochar (BC), sewage sludge ash (SSA), hydrochar ash (HCA), and biochar ash (BCA)) after application of three typical thermal treatment techniques (i.e., hydrothermal carbonization (180‒240 °C), pyrolysis (400‒600 °C) and combustion (850 ℃). P speciation and transformation during thermal processes were extensively explored followed by a rational proposal of effective P reclamation routes. Specifically, thermal processing decomposed organic P and converted non-apatite P to apatite P. Orthophosphate-P was found to be the main species in all samples. Physicochemical properties of the resulting thermal-derived products were significantly affected by the thermal techniques applied, thereby determining their feasibility for different P reclamation purposes. In particular, ash is not recommended for agricultural use due to higher harmful metals content, while acid leaching can be an alternative solution to synthesize non-Fe-containing P products because of the lower co-dissolved Fe content in the leachate. HC and BC offer the option for synthesis of Fe containing products. Eventually, HC and BC demonstrate great potential for agriculture application, however, a comprehensive risk assessment should be conducted before their real-world applications.

Nano-scaled polyacrylonitrile for industrialization of nanofibers with photoluminescence and microbicide performance.

Nanofibers are investigated to be superiorly applicable in different purposes such as drug delivery systems, air filters, wound dressing, water filters, and tissue engineering. Herein, polyacrylonitrile (PAN) is thermally treated for autocatalytic cyclization, to give optically active PAN-nanopolymer, which is subsequently applicable for preparation of nanofibers through solution blow spinning. Whereas, solution blow spinning is identified as a process for production of nanofibers characterized with high porosity and large surface area from a minimum amounts of polymer solution. The as-prepared nanofibers were shown with excellent photoluminescence and microbicide performance. According to rheological properties, to obtain spinnable PAN-nanopolymer, PAN (12.5-15% wt/vol, honey like solution, 678-834 mPa s), thermal treatment for 2-4 h must be performed, whereas, time prolongation resulted in PAN-nanopolymer gelling or rubbering. Size distribution of PAN-nanopolymer (12.5% wt/vol) is estimated (68.8 ± 22.2 nm), to reflect its compatibility for the production of carbon nanofibers with size distribution of 300-400 nm. Spectral mapping data for the photoluminescent emission showed that, PAN-nanopolymer were exhibited with two intense peaks at 498 nm and 545 nm, to affirm their superiority for production of fluorescent nanofibers. The microbial reduction % was estimated for carbon nanofibers prepared from PAN-nanopolymer (12.5% wt/vol) to be 61.5%, 71.4% and 81.9%, against S. aureus, E. coli and C. albicans, respectively. So, the prepared florescent carbon nanofibers can be potentially applicable in anti-infective therapy.