Renata Costa

Abstract This study presents a comprehensive investigation of the morphological and photocatalytic properties of electrochemically synthesized titanium dioxide (TiO2), both in its amorphous (non-calcined) and crystalline (calcinated) forms and its composite with biomass-derived carbon (TiO2@C). The TiO2 materials were synthesized using a deep eutectic solvent (DES)-based electrochemical method, and their properties were compared with commercial TiO2 nano-powder (TiO2_NP). Characterization techniques such as BET, SEM/EDX, XRD, Raman, ATR-FTIR, and XPS were employed to elucidate the structural, textural, and surface chemical properties of the materials. The amorphous TiO2 (TiO2@DES) exhibited significantly higher surface area and pore volume compared to commercial TiO2, while the calcined TiO2 (TiO2@DES_400) displayed enhanced crystallinity with an anatase structure. The TiO2@C composite was prepared via an in-situ decoration of biomass-derived carbon during the TiO2 electrochemical synthesis. This resulted in a material with a high specific surface area (2214 m(2) g(-1)) and porous structure. This composite demonstrated superior photocatalytic performance for the degradation of crystal violet dye under both UV and visible light irradiation, achieving degradation efficiencies of similar to 98 % after 5 h. The TiO2@C composite was further applied to degrade wastewater from leather dye processing, demonstrating its efficacy in real-world applications. These results underscore the potential of the TiO2@C composite as a sustainable and high-performance photocatalyst for environmental remediation, particularly in wastewater treatment.

Abstract With the rapidly increasing demand for sustainable battery systems comes the need for environmentally friendly, cost-effective, and scalable material production. The reutilisation of biomass waste as precursors for carbonaceous materials shows promise in tackling some of these issues, especially when considered as sulfur hosts for lithium-sulfur (Li-S) batteries. In this work, amorphous, porous carbon particles are produced through the facile carbonisation of glycogen derived from the industrial wastewater stream of the mussel cooking process. The influence of carbonisation time on the structural and molecular properties of the carbon particles is investigated using gas absorption analysis, Raman spectroscopy, X-ray diffraction, scanning electron microscopy, scanning transmission electron microscopy, and attenuated total reflectance Fourier transform infrared spectroscopy. The application of these shellfish waste glycogen-derived carbons as sulfur host materials for Li-S batteries is detailed for the first time, including galvanostatic cycling and cyclic voltammetry. Specific charge values obtained in this study are greater than many reported values for carbons prepared from other biomass sources including rice husks and peanut shells. This work highlights the possibility to derive low-cost, sustainable sulfur host materials with promising electrochemical performance from shellfish materials which are currently considered to be waste products.

Abstract Lithium-sulfur batteries are a promising alternative to lithium-ion batteries as they can potentially offer significantly increased capacities and energy densities. The ever-increasing global battery market demonstrates that there will be an ongoing demand for cost effective battery electrode materials. Materials derived from waste products can simultaneously address two of the greatest challenges of today, i.e., waste management and the requirement to develop sustainable materials. In this study, we detail the carbonisation of gelatin from blue shark and chitin from prawns, both of which are currently considered as waste biproducts of the seafood industry. The chemical and physical properties of the resulting carbons are compared through a correlation of results from structural characterisation techniques, including electron imaging, X-ray diffraction, Raman spectroscopy and nitrogen gas adsorption. We investigated the application of the resulting carbons as sulfur-hosting electrode materials for use in lithium-sulfur batteries. Through comprehensive electrochemical characterisation, we demonstrate that value added porous carbons, derived from marine waste are promising electrode materials for lithium-sulfur batteries. Both samples demonstrated impressive capacity retention when galvanostatically cycled at a rate of C/5 for 500 cycles. This study highlights the importance of looking towards waste products as sustainable feeds for battery material production.

Abstract Lupine is a legume commonly used in human diet as a functional food due to its high nutritional content and important technological properties. However, its consumption can lead to the manifestation of adverse immunological reactions, posing significant health issues in sensitized/allergic patients. This work aims to investigate the effect of food processing combined with simulated gastrointestinal (GI) digestion on the immunoreactivity of lupine gamma-conglutin. Model foods of wheat pasta containing 35% of lupine flour (Lupinus albus, L. luteus, and L. angustifolius) were prepared and submitted to a boiling process. The proteins were extracted and their profiles characterized by SDS-PAGE. Simulated GI digestion was performed on thermally treated pasta using the INFOGEST harmonized digestion protocol 2.0. The IgG binding capacity of gamma-conglutin was assessed by immunoblotting in non-reducing conditions and indirect ELISA with specific antibodies. Results demonstrate that the boiling treatment affected the immunoreactivity of the three lupine species differently. Simulated GI digestion led to extensive destruction of the protein structure, more significant in the intestinal phase, reducing but not abolishing the IgG affinity to gamma-conglutin and its potential presentation to immunocompetent cells. This information can offer valuable insights to the food industry for developing food formulations with reduced allergenic properties.

Abstract Biosensors, especially those designed for detecting food allergens like Gly m TI in soybean, play a crucial role in safeguarding individuals who suffer from adverse food allergies, extending to both individual well-being and broader public health considerations. Furthermore, their integration into food production and monitoring processes aids in compliance with regulatory standards, reducing the incidence of allergen-related recalls and protecting vulnerable populations. Technological advancements in biosensor development, such as increased portability, real-time monitoring capabilities, and user-friendly interfaces, have expanded their practical applications, making them indispensable in various settings, including manufacturing plants, food service establishments, and even at-home use by consumers. For the first time, a biosensor targeting the Gly m TI allergen based on molecularly imprinted polymer (MIP) technology was developed to detect/quantify soybean in complex food matrices and effectively address the detection challenges of complex and processed foods. The Gly m TI-MIP underwent a thorough validation process using anti-Gly m TI IgG raised as a polyclonal response to the trypsin inhibitor. Gly m TI-MIP was successfully tested across a range of food matrices, including tree nuts (e.g., peanuts, walnuts, and hazelnuts) and legumes (e.g., lentils, beans, and lupine), presenting minimal cross-reactivity with lupine and walnut. The innovative approach provided a linear response in the 1 ag mL(-1) - 10 mu g mL(-1) range, with a LOD<1 ag mL(-1). Applying the Gly m TI-MIP sensor to complex model foods allowed to detect 0.1 mg kg(-1) (0.00001 %) of soybean protein isolate in biscuits, ham, and sausages before and after the respective thermal treatments. The innovative biosensor can significantly improve food safety protocols by addressing the complexities of tracing allergens in processed and unprocessed food products. By ensuring rigorous allergen control, these biosensors may support global food trade compliance with international safety standards, boost consumer confidence, and promote transparency in food labeling, ultimately contributing to a safer food supply chain.