Highly Stable Layered Coordination Polymer Electrocatalyst toward Efficient CO2 -to-CH4 Conversion

Cu2+ -based materials, a class of promising catalysts for the electrocatalytic carbon dioxide reduction reaction (CO2 RR) to value-added chemicals, usually undergo inevitable and uncontrollable reorganization processes during the reaction, resulting in catalyst deactivation or the new active sites formation and bringing great challenges to exploring their structure-performance relationships. Herein, a facile strategy is reported for constructing Cu2+ and 3, 4-ethylenedioxythiophene (EDOT) coordination to stabilize Cu2+ ions to prepare a novel layered coordination polymer (CuPEDOT). CuPEDOT enables selective reduction of CO2 to CH4 with 62.7% Faradaic efficiency at the current density of 354 mA cm-2 in a flow cell, and the catalyst is stable for at least 15 h. In situ spectroscopic characterization and theoretical calculations reveal that CuPEDOT catalyst can maintain the Cu2+ -EDOT coordination structurally stable in CO2 RR and significantly promote the further hydrogenation of *CO intermediates, favoring the formation of CH4 instead of dimerization to C2 products. The strong coordination between EDOT and Cu2+ prevents the reduction of Cu2+ ions during CO2 RR. The finding of this work provides a new perspective on designing molecularly stable, highly active catalysts for CO2 RR.

Recent Advances in Electrochemical Enzyme-Based Biosensors for Food and Beverage Analysis

Food analysis and control are crucial aspects in food research and production in order to ensure quality and safety of food products. Electrochemical biosensors based on enzymes as the bioreceptors are emerging as promising tools for food analysis because of their high selectivity and sensitivity, short analysis time, and high-cost effectiveness in comparison to conventional methods. This review provides the readers with an overview of various electrochemical enzyme-based biosensors in food analysis, focusing on enzymes used for different applications in the analysis of sugars, alcohols, amino acids and amines, and organic acids, as well as mycotoxins and chemical contaminants. In addition, strategies to improve the performance of enzyme-based biosensors that have been reported over the last five years will be discussed. The challenges and future outlooks for the food sector are also presented.

Electroactive and Stretchable Hydrogels of 3,4-Ethylenedioxythiophene/thiophene Copolymers

Hydrogels are conductive and stretchable, allowing for their use in flexible electronic devices, such as electronic skins, sensors, human motion monitoring, brain-computer interface, and so on. Herein, we synthesized the copolymers having various molar ratios of 3,4-ethylenedioxythiophene (EDOT) to thiophene (Th), which served as conductive additives. With doping engineering and incorporation with P(EDOT-co-Th) copolymers, hydrogels have presented excellent physical/chemical/electrical properties. It was found that the mechanical strength, adhesion ability, and conductivity of hydrogels were highly dependent on the molar ratio of EDOT to Th of the copolymers. The more the EDOT, the stronger the tensile strength and the greater the conductivity, but the lower the elongation break tends to be. By comprehensively evaluating the physical/chemical/electrical properties and cost of material use, the hydrogel incorporated with a 7:3 molar ratio P(EDOT-co-Th) copolymer was an optimal formulation for soft electronic devices.

Critical Parameters in an Enzymatic Way to Obtain the Unsweet Lactose-Free Milk Using Catalase and Glucose Oxidase Co-Encapsulated into Hydrogel with Chemical Cross-Linking

The presented work involves obtaining and characterising a two-enzymatic one-pot bioreactor, including encapsulated (co-immobilised) glucose oxidase and catalase. The enzymatic capsules were applied to produce unsweet, lactose-free milk during low-temperature catalysis. Furthermore, operational conditions, like pH and aeration, were selected in the paper, which sorts out discrepancies in literature reports. All experiments were carried out at 12 °C, corresponding to milk storage and transportation temperature. Preliminary studies (for reasons of analytical accuracy) were carried out in a buffer (pH, concentration of sugars mimicking conditions in the lactose-free milk, the initial glucose concentration 27.5 g/L) verified by processes carried out in milk in the final stage of the study. The presented results showed the need for regulating pH and the aeration of the reaction mixture in the continuous mode during the process. The procedure of co-immobilisation was performed in an alginate matrix with the cross-linking of glutaraldehyde or carbodiimide while carbodiimide showed better enzymes retention inside alginate capsules. Co-encapsulated enzymes could be used for nine cycles, preserving finally about 40% of the initial activity.

Measurement of lactose concentration in milk by using engineered bacteria producing lycopene

Lycopene is an orange-red carotenoid, which confers a visual phenotype to assess genetic transformation of microorganisms. In this study, the lycopene synthesis pathway was constructed in engineered Escherichia coli BL21 (DE3) by transforming plasmid pET-15b-crtBEI, wherein crtB, crtE, and crtI could be expressed under the control of T7 promoter and LacO operator gene, and lycopene could be accumulated in the engineered bacteria upon induction of lactose. A good linear relationship was observed between the lycopene content in engineered bacterial culture and lactose concentration in the range of 4-52 g/L; using this relation, the lactose concentration in milk could be determined. This method could be used to overcome several limitations of the high-performance liquid chromatography (HPLC) method for lactose detection, such as cumbersome sample preparation and expensive detection equipment. Moreover, this method required only a clean bench, shaker, and spectrophotometer for lactose analysis. Additionally, no significant difference was observed between this method and HPLC in terms of lactose measurement in milk, indicating that this method is reasonable and simple.