|
1
|
Zhou T, Gui C, Sun L, Hu Y, Lyu H, Wang Z, Song Z, Yu G. Energy Applications of Ionic Liquids: Recent Developments and Future Prospects. Chem Rev 2023; 123:12170-12253. [PMID: 37879045 DOI: 10.1021/acs.chemrev.3c00391] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Ionic liquids (ILs) consisting entirely of ions exhibit many fascinating and tunable properties, making them promising functional materials for a large number of energy-related applications. For example, ILs have been employed as electrolytes for electrochemical energy storage and conversion, as heat transfer fluids and phase-change materials for thermal energy transfer and storage, as solvents and/or catalysts for CO2 capture, CO2 conversion, biomass treatment and biofuel extraction, and as high-energy propellants for aerospace applications. This paper provides an extensive overview on the various energy applications of ILs and offers some thinking and viewpoints on the current challenges and emerging opportunities in each area. The basic fundamentals (structures and properties) of ILs are first introduced. Then, motivations and successful applications of ILs in the energy field are concisely outlined. Later, a detailed review of recent representative works in each area is provided. For each application, the role of ILs and their associated benefits are elaborated. Research trends and insights into the selection of ILs to achieve improved performance are analyzed as well. Challenges and future opportunities are pointed out before the paper is concluded.
Collapse
Affiliation(s)
- Teng Zhou
- Sustainable Energy and Environment Thrust, The Hong Kong University of Science and Technology (Guangzhou), Nansha, Guangzhou 511400, China
- Department of Chemical and Biological Engineering, The Hong Kong University of Science and Technology, Hong Kong, SAR 999077, China
- HKUST Shenzhen-Hong Kong Collaborative Innovation Research Institute, Futian, Shenzhen 518048, China
| | - Chengmin Gui
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Longgang Sun
- Sustainable Energy and Environment Thrust, The Hong Kong University of Science and Technology (Guangzhou), Nansha, Guangzhou 511400, China
| | - Yongxin Hu
- Sustainable Energy and Environment Thrust, The Hong Kong University of Science and Technology (Guangzhou), Nansha, Guangzhou 511400, China
| | - Hao Lyu
- Sustainable Energy and Environment Thrust, The Hong Kong University of Science and Technology (Guangzhou), Nansha, Guangzhou 511400, China
| | - Zihao Wang
- Department for Process Systems Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Sandtorstr. 1, D-39106 Magdeburg, Germany
| | - Zhen Song
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Gangqiang Yu
- Faculty of Environment and Life, Beijing University of Technology, 100 Ping Le Yuan, Chaoyang District, Beijing 100124, China
| |
Collapse
|
|
2
|
Chen J, Chai J, Sun X, Tao Y, Chen X, Zhou G, Xu X. Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions. ULTRASONICS SONOCHEMISTRY 2023; 99:106553. [PMID: 37574643 PMCID: PMC10448329 DOI: 10.1016/j.ultsonch.2023.106553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/30/2023] [Accepted: 08/05/2023] [Indexed: 08/15/2023]
Abstract
The efficient synthesis of myofibrillar protein(MRN)-gallic acid (GAD) complex in ultrasound (UID)-assisted processing is a challenging problem in food manufacturing. In this investigation, the effect of viscosity characteristics on the efficiency of UID processing in MRN-based beverages was analyzed. Both viscosity and surface tension can increase sono-physico-chemical effects on the degradation of terephthalic acid and crystal violet, with surface tension having a more significant effect (negative correlation, R2 = 0.99) than viscosity (positive correlation, R2 = 0.79). The structural indicators and microstructure demonstrated that the reaggregation and refolding of the MRN structure during the modification procedure occurred with relatively small three-dimensional dimensions. Compared to the MRN/GAD4 group, the water contact angle of the MRN/GAD7 system enhanced by 129.44%, leading to greater system stability. The ABTS-scavenging capacity of the system increased by approximately 19.45% due to the increase in viscosity of these two categories.
Collapse
Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ye Tao
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
|
3
|
Gao Q, Chen J, Zhou G, Xu X. Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability. Food Chem 2023; 427:136693. [PMID: 37390735 DOI: 10.1016/j.foodchem.2023.136693] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 06/07/2023] [Accepted: 06/18/2023] [Indexed: 07/02/2023]
Abstract
Through alkali treatment (AT) and ultrasound (UT)-assisted processing producing covalent protein-anthocyanin complexes, we investigated the impact of treatment methods and protein types on conjugation efficiency, protein structure, and color stability. Our findings revealed the effective grafting of anthocyanins (ACNs) onto proteins, with myofibrillar protein (MP) exhibiting the highest conjugation efficiency of 88.33% after UT (p <.05). UT accelerated the structure unfolding of distinct protein samples, leading to the exposure of sulfhydryl, and hydrophobic groups in proteins, and enhanced the oxidation stability of ACNs. Notably, the modified ACNs maintained a favorable pH-color relationship, while U-MP showed a significantly higher absorbance (0.4998) than the other groups (p <.05) at pH 9.0, demonstrating an outstanding color improvement. UT-assisted processing also accelerated the NH3 reaction. Thus, the combination of UT and MP holds the potential for pH-color-responsive intelligent packaging and increases the efficiency of UT processing.
Collapse
Affiliation(s)
- Qianni Gao
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
|
4
|
Zhang M, Gao T, Han Y, Xue D, Jiang S, Li Q, Li C. Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 95:106373. [PMID: 36933502 PMCID: PMC10031159 DOI: 10.1016/j.ultsonch.2023.106373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/04/2023] [Accepted: 03/13/2023] [Indexed: 06/18/2023]
Abstract
Type I collagen has a relatively stable quality while quite resistant to digestion because of the complex triple helix structure. This study was conducted to explore the acoustic conditions of ultrasound (UD)-assisted calcium lactate processing of collagen and control the processing process through its sono-physico-chemical effects. The findings demonstrated that UD might lower the average particle size of collagen and increase its zeta potential. In contrast, the rise in calcium lactate concentration could dramatically limit the impact of UD processing. This may be because of its low acoustic cavitation effect, as demonstrated by the phthalic acid method (the fluorescence value decreased from 81245.67 to 18243.67). Poor changes in tertiary and secondary structures confirmed the detrimental effect of calcium lactate concentration on UD-assisted processing. Although UD-assisted calcium lactate processing can significantly alter the structure of collagen, the integrity of the collagen is basically preserved. Furthermore, the addition of UD and a trace amount of calcium lactate (0.1%) increased the roughness of the fiber structure. At this relatively low calcium lactate concentration, ultrasound improved the gastric digestibility of collagen by nearly 20%.
Collapse
Affiliation(s)
- Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; International Joint Collaborative Research Laboratory for Animal Health and Food Safety, MOE, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China
| | - Tingxuan Gao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Han
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dejiang Xue
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Qian Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
|
5
|
Chen J, Chen X, Zhou G, Xu X. New insights into the ultrasound impact on covalent reactions of myofibrillar protein. ULTRASONICS SONOCHEMISTRY 2022; 84:105973. [PMID: 35272240 PMCID: PMC8913343 DOI: 10.1016/j.ultsonch.2022.105973] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/18/2022] [Accepted: 03/01/2022] [Indexed: 05/06/2023]
Abstract
In this work, two different covalent reactions, namely, alkaline reaction and free radical oxidation, were selected to compare the difference in the strengthening effects of ultrasound treatment (UDT). The grafting effects were verified by protein electrophoresis and bound gallic acid (GA) assay. Furthermore, non-covalent interactions between myofibrillar protein (MPN) aggregates were destroyed by UDT, as proved by the lower particle sizes and higher ζ-potential. Comparatively, the results from tertiary structure index and circular dichroism revealed UDT-assisted free radical oxidation could lead to better conjugates with greater structural properties. The atomic force microscope (AFME) and protein flexibility showed that MPNs appeared to display as irregular spherical particles after alkaline reaction, however, maintained fibrous structure during the free radical oxidation. Consequently, the combination of UDT and free radical oxidation were more effectively for strengthening the influence of acoustic cavitation on MPNs, of which mechanism was the changes in viscosity properties, microstructure and acoustic cavitation radicals.
Collapse
Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
|
6
|
Wang H, Yao SS, Guan Z, Jin FL, Park SJ. Electrical property improvement of phenolic formaldehyde resin with graphene and ionic liquid. KOREAN J CHEM ENG 2021. [DOI: 10.1007/s11814-021-0860-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|