Long-lasting moisture retention is a huge challenge to humectants, and effective methods or additives for promote these functions are limited, especially nano-additives. Carbon dots (CDs) have attracted increasing research interest due to its ultra-small size, excellent optical properties and low toxicity, etc. However, most of researches have been focused on the photoexcited CDs and its subsequent photophysical and chemical processes, such as photoluminescence, photodynamic, photothermal and photocatalytic behavior. The intrinsic chemo-physical properties of the pristine CDs are not fully explored. Here, we report an excellent moisture retention capability of a new carmine cochineal-derived CDs (Car-CDs) for the first time. The relationship between the structure of Car-CDs and its moisture retention capability is revealed. More interestingly, the effective applications of Car-CDs in moisturizing lipstick are demonstrated. This work expands the research and application of CDs into a broad, new area, potentially in skin care.
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http://dx.doi.org/10.1186/s12951-021-01029-6 | DOI Listing |
Chempluschem
January 2025
Department of Chemical Engineering, Indian Institute of Science Education and Research Bhopal, Bhopal, 462066, Madhya Pradesh, India.
The agricultural sector of any country plays a pivotal role in its economy. Irrigation and the provision of appropriate nutrient levels in soil are essential for optimizing plant growth and enhancing crop productivity. To support the increasing need for food due to the growing population worldwide, synthetic fertilizers have been widely used in the agricultural sector.
View Article and Find Full Text PDFEnviron Monit Assess
January 2025
Department of Natural Resource Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia.
Assessing the impacts of forest cover change on carbon stock and soil moisture dynamics is critical for understanding environmental degradation and guiding sustainable land management. This study evaluates the effects of forest cover change on carbon stock and soil moisture dynamics in Nensebo Forest from 1993 to 2023 using geospatial techniques. Landsat imagery including TM (1993), ETM + (2009), and OLI/TIRS (2023) were used.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Animal Science, Azadshahr Branch Islamic Azad University Azadshahr Iran.
Wheat gluten is a by-product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40-200 min).
View Article and Find Full Text PDFNutrients
January 2025
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland.
Background/objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
Methods: Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations.
Foods
December 2024
College of Food Science and Engineering, Guiyang University, Guiyang 550005, China.
The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three varieties (808, 0912, and LM) from Guizhou, China. Increased frying time and temperature significantly reduced the moisture, polysaccharide, and protein contents, while increasing hardness and chewiness, and decreasing elasticity and extrusion resilience, negatively impacting overall quality. Optimal umami and sweet amino acid retention were achieved by frying at 160 °C frying for 1-3 min or 140-180 °C for 2 min.
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