Due to an effective synthesis strategy, two kinds of hierarchical porous activated carbons were derived via KOH and HPO activation and carbonization processes from baobab fruit shells (BFSs) used as a green and low-cost biomass precursor. The physicochemical properties and the morphological structure of the baobab fruit shell derived carbons (BFSCs) were systematically studied by scanning electron microscopy (SEM), X-ray diffraction (XRD), Raman spectra, nitrogen adsorption/desorption isotherms and X-ray photoelectron spectroscopy (XPS) techniques. The biomass-derived activated carbons, BFSC1 (using KOH activation), and BFSC2 (using HPO activation), obtained exhibit high specific capacitances of 233.48 F g and 355.8 F g at a current density of 1 A g, respectively, due to their different surface structures and high specific surface areas. Furthermore, the as-assembled, flexible all-solid-state supercapacitor devices based on the BFSC electrodes exhibit a high specific capacitance of 58.67 F g at 1 A g and a high energy density of 20.86 Wh kg at a power density of 400 W kg. This facile route highlights the exciting possibility of utilizing waste baobab fruit shells to produce low-cost, green and high-performance carbon-based electrode materials for sustainable electrochemical energy storage systems.
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http://dx.doi.org/10.1016/j.jcis.2018.11.103 | DOI Listing |
Nutrients
December 2024
Faculty of Agriculture, Food Sciences and Environmental Management, Institute of Food Science, University of Debrecen, Böszörményi str. 138, 4032 Debrecen, Hungary.
Background/objectives: Baobab ( L.) is an underutilized species and edible parts (fruits, leaves and seeds) contribute to food security and human health in tropical areas. Although the fruits have attracted greater research interest and have recently been approved for consumption in EU countries, the leaves are traditionally consumed but they have yet to be studied from an interventional perspective.
View Article and Find Full Text PDFFood Nutr Bull
December 2024
Nutrition, Sciences and food sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.
Background: Many recent efforts focus on promoting neglected and underutilized species (NUS) for improved nutrition, but consumption depends on various factors.
Objective: With this in mind, this study aims to understand the factors associated with the consumption patterns of , and by households in Atacora, northern Benin.
Methods: To achieve this, a food consumption survey was carried out in 3 communes.
Curr Ther Res Clin Exp
October 2024
Faculty of Medicine, University of Khartoum, Khartoum, Sudan.
Background: The coronavirus disease 2019 (COVID-19) emerged in China in late 2019 with high rate of spread and transmission. As there was no recognized therapy many people worldwide used herbs in attempt to help their body overcome the disease.
Objective: This study aims to evaluate the use of herbs by patients with COVID-19 in Sudan and tries to identify a possible role in cure or lowering the severity of the illness.
Heliyon
September 2024
Laboratory of Development of Food Technologies, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon.
Background And Objective: The current trend in the formulation of convenience foods like biscuits is directed towards using local ingredients endowed with health benefits effects. The present study aimed at valorizing local crops and fruits as substitutes for wheat flour (WF) and sugar in the formulation of healthy, nutritious and functional meal-based biscuits.
Methods: Soybean ( L.
Cureus
November 2023
Preventive Dentistry, Umm Al-Qura University, Makkah, SAU.
Adansonia digitata (Baobab) tree is an African tree with a long history in traditional medicine. The local inhabitants of Africa have been using the different tree components to treat medical diseases, such as fever, diarrhea, malaria, cough, dysentery, and microbial infections. Recently, the tree gained the attention of scientists due to its medical and pharmaceutical properties and nutritional values, which generated a myriad number of investigations regarding its phytochemical and macro- and micronutrient contents.
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