Synthesis of high-purity BiFeO3 is very important for practical applications. This task has been very challenging for the scientific community because nonstoichiometric Bi(x)Fe(y)O(z) species typically appear as byproducts in most of the synthesis routes. In the present work, we outline the synthesis of BiFeO3 nanostructures by a combustion reaction, employing tartaric acid or glycine as promoter. When glycine is used, a porous BiFeO3 network composed of tightly assembled and sintered nanocrystallites is obtained. The origin of high purity BiFeO3 nanomaterial as well as the formation of other byproducts is explained on the basis of metal-ligand interactions. Structural, morphological, and optical analysis of the intermediate that preceded the formation of porous BiFeO3 structures was accomplished. The thorough characterization of BiFeO3 nanoparticles (NPs) included powder X-ray diffraction (XRD); scanning electron microscopy (SEM) and high resolution transmission electron microscopy (HRTEM); thermogravimetric analysis (TGA); UV-vis electronic absorption (diffuse reflectance mode), Raman scattering, Mössbauer, and electron paramagnetic resonance (EPR) spectroscopies; and vibrating sample magnetometry (VSM). The byproducts like β-Bi2O3 and 5 nm Bi2Fe4O9 NPs were obtained when tartaric acid was the promoter. However, no such byproducts were formed using glycine in the synthesis process. The average sizes of the crystallites for BiFeO3 were 26 and 23 nm, for tartaric acid and glycine promoters, respectively. Two band gap energies, 2.27 and 1.66 eV, were found for BiFeO3 synthesized with tartaric acid, obtained from Tauc's plots. A remarkable selective enhancement in the intensity of the BiFeO3 A1 mode, as a consequence of the resonance Raman effect, was observed and discussed for the first time in this work. For glycine-promoted BiFeO3 nanostructures, the measured magnetization (M) value at 20,000 Oe (0.64 emu g(-1)) was ∼5 times lower than that obtained using tartaric acid. The difference between the M values has been associated with the different morphologies of the BiFeO3 nanostructures.
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http://dx.doi.org/10.1021/ic400627c | DOI Listing |
Molecules
January 2025
Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain.
The recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and the liquid/solid (L/S) ratio in PS extraction were studied using four commercial enzymes. Four different doses per enzyme were used, with tartaric acid as solvent and L/S ratios of 1.
View Article and Find Full Text PDFMaterials (Basel)
January 2025
Institute of Chemistry, St. Petersburg State University, 199034 St. Petersburg, Russia.
Deep eutectic solvents (DES) have emerged as versatile, sustainable media for the synthesis of nanomaterials due to their low toxicity, tunability, and biocompatibility. This study develops a one-step method to modify commercially available screen-printed electrodes (SPE) using laser-induced pyrolysis of DES, consisting of choline chloride and tartaric acid with dissolved nickel acetate and dispersed graphene. The electrodes were patterned using a 532 nm continuous-wave laser for the in situ formation of Ni nanoparticles decorated on graphene sheets directly on the SPE surface (Ni-G/SPE).
View Article and Find Full Text PDFMicroorganisms
January 2025
Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
Bioactive compounds and organic acids are applied to a wide range of foods against different types of foodborne pathogens. In the present study, carvacrol and thymol (1000 mg/L) were applied in wine-based marinades, alone or in combination with them and in combination with tartaric acid, malic acid, ascorbic acid, citric acid, and acetic acid (in concentration 0.1% /), in chicken and beef fillets and their antimicrobial activity, antioxidant capacity, and pH were estimated during refrigerated storage.
View Article and Find Full Text PDFAntioxidants (Basel)
December 2024
Department of Biology, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8/A, 31000 Osijek, Croatia.
This study explores the green extraction of phenolic antioxidants from fruit using choline-chloride-based deep eutectic solvents (DESs) as an eco-friendly alternative to conventional solvents. Sixteen DESs, prepared by combining choline chloride with various hydrogen bond donors, were characterized for their physical properties, including viscosity, polarity, and pH, and applied to extract phenolics from . High-performance liquid chromatography (HPLC) quantified key phenolic compounds, including neochlorogenic and chlorogenic acid, quercetin derivatives, and cyanidin derivatives, as well as total phenolic acids, flavanols, and anthocyanins.
View Article and Find Full Text PDFFood Res Int
February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
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