Modulating Perovskite Surface Energetics Through Tuneable Ferrocene Interlayers for High-Performance Perovskite Solar Cells.

Achieving rational control over chemical and energetic properties at the perovskite/electron transport layer (ETL) interface is crucial for realizing highly efficient and stable next-generation inverted perovskite solar cells (PSCs). To address this, we developed multifunctional ferrocene (Fc)-based interlayers engineered to exhibit adjustable passivating and electrochemical characteristics. These interlayers are designed to reduce non-radiative recombination, and to modulate the work function (WF) and uniformity of the perovskite surface, thereby enhancing device performance.

Development of Sodium Alginate Bioplastic Reinforced with Dried Orange Juice By-Product for Use in Packaging.

Pollution caused by nonrenewable plastics has driven the use of natural polymers. Similarly, the disposal of food waste still harms the environment. Considering both aspects, this study aimed to evaluate the effect of incorporating orange by-product powder (OBP) as a reinforcing material into sodium alginate films with glycerol.

Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development.

Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization.

Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing.

Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to by-products with great nutritional and energy potential that are still underexplored, such as safflower cake derived from the oil extraction industry. Therefore, the aim of this study was to evaluate the effects of incorporating safflower cake (Carthamus tinctorius) and the mixing method used to produce composite wheat-based flour in order to develop a new ingredient.