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Santa-Cruz LA, Mantovi PS, Loguercio LF, Galvão RA, Navarro M, Passos STA, Neto BAD, Tavares FC, Torresi RM, Machado G. Gel Biopolymer Electrolytes Based on Saline Water and Seaweed to Support the Large-Scale Production of Sustainable Supercapacitors. CHEMSUSCHEM 2024; 17:e202300884. [PMID: 37707501 DOI: 10.1002/cssc.202300884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/15/2023]
Abstract
Climate change and the demand for clean energy have challenged scientists worldwide to produce/store more energy to reduce carbon emissions. This work proposes a conductive gel biopolymer electrolyte to support the sustainable development of high-power aqueous supercapacitors. The gel uses saline water and seaweed as sustainable resources. Herein, a biopolymer agar-agar, extracted from red algae, is modified to increase gel viscosity up to 17-fold. This occurs due to alkaline treatment and an increase in the concentration of the agar-agar biopolymer, resulting in a strengthened gel with cohesive superfibres. The thermal degradation and agar modification mechanisms are explored. The electrolyte is applied to manufacture sustainable and flexible supercapacitors with satisfactory energy density (0.764 Wh kg-1 ) and power density (230 W kg-1 ). As an electrolyte, the aqueous gel promotes a long device cycle life (3500 cycles) for 1 A g-1 , showing good transport properties and low cost of acquisition and enabling the supercapacitor to be manufactured outside a glove box. These features decrease the cost of production and favor scale-up. To this end, this work provides eco-friendly electrolytes for the next generation of flexible energy storage devices.
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Affiliation(s)
- Larissa A Santa-Cruz
- Programa de Pós-Graduação em Ciência de Materiais, Universidade Federal de Pernambuco, Recife, CEP 50740-560, PE, Brazil
- Laboratório de Materiais Nanoestruturados (LMNano), Centro de Tecnologias Estratégicas do Nordeste (CETENE), Recife, CEP 50740-545, PE, Brasil
| | - Primaggio S Mantovi
- Laboratório de Materiais Eletroativos, Universidade de São Paulo, São Paulo, CEP 05508-900, SP, Brazil
| | - Lara F Loguercio
- Institute of Chemistry, Universidade Federal do Rio Grande do Sul, Rio Grande do Sul, CEP 90650-001, RS, Brazil
| | - Rhauane A Galvão
- Graduate School of Medicine, Science and Technology, Shinshu University, 380-0928, Nagano, Japan
| | - Marcelo Navarro
- Programa de Pós-Graduação em Ciência de Materiais, Universidade Federal de Pernambuco, Recife, CEP 50740-560, PE, Brazil
| | - Saulo T A Passos
- Instituto de química e física, Universidade de Brasília, Brasília, CEP 70904-970, DF, Brazil
| | - Brenno A D Neto
- Instituto de química e física, Universidade de Brasília, Brasília, CEP 70904-970, DF, Brazil
| | - Fabiele C Tavares
- Campus Duque de Caxias, Universidade Federal do Rio de Janeiro, Rio de Janeiro, CEP 25240-005, RJ, Brazil
| | - Roberto M Torresi
- Laboratório de Materiais Eletroativos, Universidade de São Paulo, São Paulo, CEP 05508-900, SP, Brazil
| | - Giovanna Machado
- Laboratório de Materiais Nanoestruturados (LMNano), Centro de Tecnologias Estratégicas do Nordeste (CETENE), Recife, CEP 50740-545, PE, Brasil
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Basta AH, Lotfy VF, Micky JA, Salem AM. Liquid crystal behavior of cellulose nanoparticles‐ethyl cellulose composites: Preparation, characterization, and rheology. J Appl Polym Sci 2020. [DOI: 10.1002/app.50067] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Altaf H. Basta
- Cellulose and Paper Dept. National Research Centre Cairo Egypt
| | - Vivian F. Lotfy
- Cellulose and Paper Dept. National Research Centre Cairo Egypt
| | - Jehane A. Micky
- Department of Chemistry, Faculty of Science (Girl's) Al‐Azhar University Cairo Egypt
| | - Aya M. Salem
- Cellulose and Paper Dept. National Research Centre Cairo Egypt
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Carmo JRD, Costa TDS, Pena RDS. Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1607561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Juliana Rodrigues do Carmo
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, PA, Brasil
| | - Telma dos Santos Costa
- Departamento de Engenharia de Produção, Universidade do Estado do Pará (UEPA), Belém, PA, Brasil
| | - Rosinelson da Silva Pena
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, PA, Brasil
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará – UFPA, Belém, PA, Brasil
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