Search Results (6)

This study focuses on the influence of electrospray deposition parameters on the morphology, topography, optical and sensing properties of ZnO films deposited on gold electrodes of quartz crystal resonators. The substrate temperature, precursor feed rate and emitter’s voltage were varied. Zinc acetate dehydrate dissolved in a mixture of deionized water, ethanol and acetic acid was used as a precursor. The surface morphology and average roughness of the films were studied by scanning electron microscopy (SEM) and 3D optical profilometry, respectively, while the optical properties were investigated by diffuse reflectance and photoluminescence measurements. The sensing response toward ammonia was tested and verified by the quartz crystal microbalance (QCM) method. The studies demonstrated that electrospray deposition parameters strongly influence the surface morphology, roughness and gas sensing properties of the films. The deposition parameters were optimized in order for the highest sensitivity toward ammonia to be achieved. The successful implementation of the electrospray method as a simple, versatile and low-cost method for deposition of ammonia-sensitive and selective ZnO films used as a sensing medium in QCM sensors was demonstrated and discussed. Full article

All-inorganic CsPbI₃ perovskite quantum dots (PeQDs) have sparked widespread research due to their excellent optoelectronic properties and facile synthesis. However, attaining highly stable CsPbI₃ perovskite quantum dots (PeQDs) against heat and polar solvents still remains a challenge and hinders any further practical application. Here, by exploiting (3-aminopropyl) triethoxysilane (APTES) as the sole silica (SiO₂) precursor, we report a one-step in situ synthesis of single SiO₂-coated CsPbI₃ (SiO₂-CsPbI₃) PeQDs, namely that one SiO₂ particle only contains one CsPbI₃ PeQD particle. The obtained SiO₂-CsPbI₃ PeQDs are cubic in shape, have a more uniform size distribution, and possess narrow emission, with near unit photoluminescence quantum yields of up to 97.5%. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy confirm the formation of SiO₂ through the hydrolysis of APTES on the CsPbI₃ PeQDs surface. Furthermore, they have a significantly improved stability against storage, heat, and ethanol. By combining purple-emission GaN light-emitting diodes, the SiO₂-CsPbI₃ PeQDs were successfully employed as down-conversion emitters and exhibited considerable enhanced luminous performance and excellent stability, demonstrating their promising future in the practical application of solid-state lighting fields. Full article

Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products. Full article

Aflatoxin B1 (AFB1) is a common mycotoxin present in agricultural and food products. Therefore, rapid screening methods must be developed for AFB1 detection with high sensitivity and good selectivity. In this study, we developed an analytical method based on the combination of solid-phase microextraction (SPME) with carbon fiber ionization (CFI)-mass spectrometry (MS) to detect the presence of trace AFB1 from complex samples. A pencil lead (type 2B, length: ~2.5 cm) with a sharp end (diameter: ~150 μm) was used as the SPME fiber and the ionization emitter in CFI-MS analysis. Owing to the graphite structure of the pencil lead, AFB1 can be trapped on the pencil lead through π–π interactions. After adsorbing AFB1, the pencil lead was directly introduced in a pipette tip (length: ~0.7 cm; tip inner diameter: ~0.6 mm), placed close (~1 mm) to the inlet of the mass spectrometer, and applied with a high voltage (−4.5 kV) for in situ AFB1 elution and CFI-MS analysis. A direct electric contact on the SPME-CFI setup was not required. Followed by the introduction of an elution solvent (10 μL) (acetonitrile/ethanol/deionized water, 2:2:1 (v/v/v)) to the pipette tip, electrospray ionization was generated from the elution solvent containing AFB1 for CFI-MS analysis. A reactive SPME-CFI-MS strategy was employed to further identify AFB1 and improve elution capacity using our approach. Butylamine was added to the elution solvent, which was then introduced to the pipette tip inserted with the SPME fiber. Butylamine-derivatized AFB1 was readily generated and appeared in the resultant SPME-CFI mass spectrum. The lowest detectable concentration against AFB1 using our approach was ~1.25 nM. Our method can distinguish AFB1 from AFG1 in a mixture and can be used for the detection of trace AFB1 in complex peanut extract samples. Full article

Methanol is considered to be a viable option for reducing greenhouse gas (GHG) emissions in shipping, the second-highest emitter after road freight. However, the use of fossil methanol is insufficient to meet climate change targets, while renewable methanol is yet unavailable on a commercial scale. This paper presents a novel biorefinery concept based on biomass solvolysis to produce crude lignin oil (CLO) from forest residues, a drop-in biofuel for methanol-propelled ships, and evaluates its environmental and economic profiles. In the base scenario, CLO can achieve emission saving of 84% GHG compared to fossil alternatives, and a minimum selling price (MSP) of $821 per ton of methanol equivalent (ME), i.e., within the range of the current bio-methanol production costs. The emission of GHGs of co-produced ethanol can be reduced by 67% compared to fossil analogues. The increase of renewable electricity share to 75% is capable of shrinking emissions by 1/5 vs. the base case, while fossil methanol losses, e.g., of that in cellulose pulp, can boost emissions by 63%. Low-pressure steam use in the biomass pretreatment, as well as biorefinery capacity increase by a factor of 2.5, have the greatest potential to reduce MSP of CLO to $530 and $614 per ton of ME, respectively. Full article

O₂ sensors were used to non-destructively monitor O₂ levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O₂ (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0–0.6 MPa) and gas flush (0.02–0.03 MPa) (30% CO₂/70% N₂) settings were assessed as treatments that result in the desired shelf-life (28 days). This was achieved using the combined treatment of vacuum 0.35 MPa and gas flush 0.02 MPa which resulted in a reduction of 6%–9% O₂ in all three samples (battered sausages (BS), bacon slices (BA), and meat and potato pies (PP)). Reduced O₂ levels reflect the microbial quality of products, which has been successfully reduced. Duplicate samples of all product packs were produced using ethanol emitters (EE) to see if shelf-life could be further extended. Results showed a further improvement in shelf-life to 35 days. Sensory analysis showed that ethanol flavour and aroma was not perceived by panellists in two of the three products assessed. This study demonstrates how smart packaging technologies, both intelligent and active, can be used to assist in the modification of conventional packaging systems in order to enhance product quality and safety and through the extension of product shelf-life. Full article