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The pursuit of manufacturing new inks with low financial cost is an urgent economic demand. Thus, the purpose of this paper is to synthesize some new pigments derived from Lithol Rubine (LR) via a successful simple route and to investigate their physicochemical properties for usage in the inks industry.

Two novel pigments were generated during the reaction of LR with Mn(II) and Co(II) salts in ethanolic solutions. The obtained pigments were isolated as solid compounds and characterized through elemental analysis, UV–vis, Fourier transform infrared, 1H NMR spectra, oil absorption, specific gravity, melting point, molar conductivity and magnetic moment measurements. Their dyeing and durability characteristics were examined using American Standard Testing Methods. The synthesized pigments were then applied in inks formulation.

The printing inks containing the two new pigments (LR–Mn and LR–Co) were compared to (GF 59-606 and GF 59-616), respectively. The results of this study showed that the performance of newly prepared pigments was comparable to that of commercial pigments currently in use in the inks industry.

LR and its new derivative pigments can be used in other different applications such as paper coating, crayon, rubber and paint industries.

The authors designed an efficient synthesis for some novel pigments. The synthesis technique is featured by a short reaction time, high yields and ease of use. The pigments developed would be good and cost-effective substitute for the original commercially available and expensive pigments used in the inks industry.

The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage.

Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties.

Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study.

This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.

This study aims to probe the applicability of 2-mercaptobenzothiazole (MBT) functionalized ionic liquids (ILs) as additives in lithium complex grease (LCG) by researching the corrosion inhibiting, rheological and tribological performances.

Electrochemical tests such as electrochemical impedance spectroscopy and potentiodynamic polarization curves were used on Gamry electrochemical workstation to research the corrosion inhibition properties of ILs in 1.0 M HCl corrosive solution. The rheological properties of different grease samples were tested on a rheometer. The tribological properties were investigated on SRV-V oscillating reciprocating friction and wear tester. Scanning electron microscope, X-ray spectrometer and X-ray photoelectron spectrometer were used to characterize the lubricating mechanism.

The 2-MBT functionalized ILs have excellent corrosion inhibition properties. When used as additives in LCG, they both exhibited enhancing effects on thermostability, colloid stability and structural recoverability, and furthermore, outstanding friction-reducing and antiwear properties were also obtained. Surface analysis indicated that the superior lubricating performances of 2-MBT functionalized ILs were mainly ascribed to the formation of tribochemical products on wear tracks, including organic compounds with C–O bond, Fe₂O₃ and FeS₂.

The 2-MBT-based ILs synthesized in this study were multifunctional additives with excellent corrosion inhibiting and tribological properties, which would have a very broad application prospect in lubricating grease industry.

The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product.

Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured.

The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products.

Banana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it.

This study aims to synthesize pigment and resin from agro-wastes and use them in the formulation of eco-friendly surface coatings.

The pigments and resin were synthesized through a chemical modification of agro-wastes. The pigments were characterized by infrared spectroscopy (FTIR) and were screened for their antimicrobial activities. The physicochemical characteristics of the cashew nutshell liquid (CNSL)-modified resin were evaluated. These precursors and other natural additives were used to formulate surface coatings, and their drying and adhesive properties were evaluated using international testing methods.

It was observed that the curing of the CNSL-modified resin depended on time and temperature. The pigments exhibited antimicrobial activity against E. coli and S. aureus and had high melting points, affirming their stability. The chemically modified precursors successfully yielded surface coatings with acceptable drying times and adhesion to the base substrate.

The use of agro-wastes as the main components of the surface coatings implies waste valorization, a reduction in production costs and the creation of job opportunities for sustainable development. To increase the chemical, physical, corrosion resistance and antimicrobial qualities of paint compositions, chemically modified peanut skin extracts and CNSL can be used as pigments and resins, respectively. This could be a green approach to achieving the targets of Sustainable development goals 11 and 12.

The paper outlines a prospective approach to use unwanted waste (peanut skin, cashew nutshells) and other natural additives as industrial raw materials. These novel surface coating precursors are cost-effective, readily available, eco-friendly and could replace conventional precursors.

This paper aims to develop a stable gel-type lubricant emulating commercial conditions. This encompassed rheological and tribological assessments, alongside field trials on the Medellín tram system.

The gel-type lubricant with graphite and aluminum powder is synthesized. Rheological tests, viscosity measurements and linear viscoelastic regime assessments are conducted. Subsequently, tribological analyses encompassing four-ball and twin disc methods are executed. Finally, real-world testing is performed on the Medellín tram system.

An achieved lubricant met the stipulated criteria, yielding innovative insights into the interaction of graphite and aluminum powder additives under varying tests.

Novel findings are unveiled regarding the interaction of graphite and aluminum powder additives in tribological, rheological and real-world trials. In addition, the wear behavior of polymers is observed, along with the potential utilization of such additives in tramway systems.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

This study aims to investigate the morphology and physicochemical properties of BiOBr/Polyvinylidene fluoride (PVDF) composite membranes and the differences in the properties of BiOBr/PVDF composite membranes made by adding different precursor ratios during the casting process.

In this paper, sodium bromide and Bi(NO3)3 were used as precursors for the preparation of BiOBr photocatalysts, and PVDF membranes were modified by using the phase conversion method in conjunction with the in situ deposition method to produce BiOBr/PVDF hydrophilic composite membranes with both membrane separation and photocatalytic capabilities.

The characterization results confirmed that the composites were successfully and homogeneously co-mingled in the PVDF membranes. The related performance of the composite membrane was tested, and it was found that the composite membrane with the optimal precursor incorporation ratio had good photocatalytic efficiency and antipollution ability; the removal efficiencies of methyl orange, rhodamine B and methylene blue were 80.43%, 85.02% and 86.94%, respectively, in 2.5 h. The photocatalytic efficiency of composite membranes with different precursor ratios increased and then decreased with the increase of the precursor addition ratio.

The composite membrane is prepared by phase conversion method with in situ deposition method, and the BiOBr material has unique advantages for the degradation of organic dyes. The comprehensive experimental data can be known that the composite membrane prepared in this paper has high degradation efficiency and good durability for organic dyes.

This paper aims to investigation of processes for Pb²⁺ elimination from water/wastewater as a significant public health issue in many parts of world. The removal of Pb²⁺ ions by various nanocomposites has been explained from water/wastewaters. ZnO-based nanocomposites, as eco-friendly nanoparticles with unique physicochemical properties, have received increased attention to remove Pb²⁺ ions from water/wastewaters.

In this review, different ZnO-based nanocomposites were reviewed for their application in the removal of Pb²⁺ ions from the aqueous solution, typically for wastewater treatment using methodology, such as adsorption. This review focused on the ZnO-based nanocomposites for removing Pb²⁺ ions from water and wastewaters systems.

The ZnO-based nanocomposite was prepared by different methods, such as electrospinning, hydrothermal/alkali hydrothermal, direct precipitation and polymerization. Depending on the preparation method, various types of ZnO-based nanocomposites like ZnO-metal (Cu/ZnO, ZnO/ZnS, ZnO/Fe), ZnO-nonmetal (PVA/ZnO, Talc/ZnO) and ZnO-metal/nonmetal (ZnO/Na-Y zeolite) were obtained with different morphologies. The effects of operational parameters and adsorption mechanisms were discussed in the review.

The findings may be greatly useful in the application of the ZnO-based nanocomposite in the fields of organic and inorganic pollutants adsorption.

The present study is novel, because it investigated the morphological and structural properties of the synthesized ZnO-based nanocomposite using different methods and studied the capability of green-synthesized ZnO-based nanocomposite to remove Pb²⁺ ions as water contaminants.

The current review can be used for the development of environmental pollution control measures.

This paper reviews the rapidly developing field of nanocomposite technology.

This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions.

The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p < 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R² = 0.99).

Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p < 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality.

Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.