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Acidic and alkaline deep eutectic solvents pretreatment of Macadamia nutshells for production of cellulose nanofibrils and lignin nanoparticles.
Int J Biol Macromol
January 2025
School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China. Electronic address:
This study explored a facile method for converting macadamia nutshells into bio-based nanomaterials, including cellulose nanofibers (CNFs) and lignin nanoparticles (LNPs), through deep eutectic solvent (DES) pretreatment coupled with a nanofabrication strategy. Comparisons of the physicochemical, morphological, and structural properties of the CNF and LNPs produced through acidic choline chloride/oxalic acid dihydrate (ACDES) and alkaline KCO/glycerol DES (ALDES) pretreatments were conducted using SEM, TEM, FTIR, XRD, TGA, GPC and 2D NMR. The CNFs obtained from ACDES pretreatment (ACCNFs) exhibited uniform and long filament-like structures with shorter whisker-like nanocrystals.
View Article and Find Full Text PDFAdvancements and Perspectives in Biodegradable Polyester Elastomers: Toward Sustainable and High-Performance Materials.
Int J Mol Sci
January 2025
Academy for Engineering and Technology, Yiwu Research Institute, Zhuhai Fudan Innovation Institute, Fudan University, Shanghai 200433, China.
While the traditional rubber industry faces the severe pressure of environmental pollution and carbon emissions, bio-based and biodegradable elastomers have become a hot topic in the field and drawn intensive research interest. Inspired by polyester resin, incorporating polyol or polycarboxylic acid as a branching unit into aliphatic polyester and/or introducing a monomer with a C=C bond to provide open-bond cross-linking in the fashion of common vulcanization to form three-dimensional network structures are two mainstream strategies for designing biodegradable polyester elastomers (BPEs). Both methods encounter more or fewer problems, such as poor mechanical and thermal properties due to the easy hydrolysis of the ester bond and space hinderance, or the potential harm of the remaining degraded small molecules with olefin bonds.
View Article and Find Full Text PDFEncapsulation of synthesized purpurin-18-N-aminoimide methyl ester in lipid nanovesicles for use as agents in photodynamic cancer therapy.
J Pharm Sci
January 2025
Center for Nano Manufacturing and Department of Nanoscience and Engineering, Inje University, Gimhae 50834, Republic of Korea. Electronic address:
This study aimed to synthesize purpurin-18-N-aminoimide methyl ester (P18 N AI ME) and encapsulate it into lipid nanovesicles (LNVs) for potential application as photodynamic therapy (PDT) agents in cancer therapy. PDT, a light-induced treatment, offers several advantages over conventional cancer treatments, such as minimal invasiveness and localized action. P18 N AI ME, a chlorine class photosensitizer model drug, was synthesized in an attempt to treat tumor in deeper tissues by interacting long-wavelength light.
View Article and Find Full Text PDFSkin Hydration by Natural Moisturizing Factors, a Story of H-Bond Networking.
J Phys Chem B
January 2025
INSERM U1248 Pharmacology & Transplantation, Univ. Limoges, CBRS, 2 Rue du Prof. Descottes, F-87000 Limoges, France.
Dry skin is a common condition that is experienced by many. Besides being particularly present during the cold season, various diseases exist all year round, leading to localized xerosis. To prevent it, the skin is provided with natural moisturizing factors (NMFs).
View Article and Find Full Text PDFEffect of the initial glucose concentration on the performance of ice wine fermentation of Vidal grape juice.
Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
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