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Topic Review
Apricot Kernel By-Products and Their Value
Stone fruits, such as the apricot (Prunus armeniaca L.), are frequently consumed. As such, a substantial volume of apricot waste is generated at each stage of the food supply chain, including harvesting, processing, packaging, warehousing, transportation, retailing, and eventual consumption. Apricot kernels are recognized for their abundance of bioactive compounds, including polyphenols and tocopherols, which find utility in diverse sectors including cosmetology and the food industry. Both conventional and green methods are employed, and generally, green methods lead to higher extraction efficiency. The antimicrobial properties of apricot kernel essential oil have been widely recognized, leading to its extensive historical usage in the treatment of diverse ailments. In addition, apricot kernel oil possesses the capacity to serve as a viable resource for renewable fuels and chemicals.
  • 493
  • 30 Jan 2024
Topic Review
Solid Electrolytes in Solid-State Battery Technology
The evolution of energy storage technologies has been pivotal in advancing contemporary technological capabilities, significantly contributing to the development of sustainable energy systems. Historically, energy storage has undergone various phases of innovation, each enhancing the efficiency, safety, and environmental impact. A notable transition is occurring towards solid-state energy storage, exemplified by the development and implementation of solid-state batteries (SSBs). This shift is driven by two main factors: the recognition of the limitations in traditional energy storage systems, particularly those using liquid electrolytes, like in lithium-ion batteries (LE-LIBs), and substantial progress in materials science, introducing novel materials and fabrication techniques vital for solid-state energy storage systems
  • 157
  • 24 Jan 2024
Topic Review
Conventional and Green Extraction Techniques of Sour Cherry
Prunus cerasus, commonly known as sour cherry, is a fruit widely consumed during the summer season. Processing of sour cherries results in the generation of substantial amounts of by-products. Following the extraction of juice, the residual pomace (comprising of skin and flesh) and pits remain as by-products. 
  • 407
  • 08 Jan 2024
Topic Review
Recycling of Palladium
Platinum group metals (PGMs), including palladium, play a pivotal role in various industries due to their unique properties. Palladium is frequently employed in technologies aimed at environmental preservation, such as catalytic converters that reduce harmful emissions from vehicles, and in the production of clean energy, notably in the hydrogen evolution process. Regrettably, the production of this vital metal for our environment is predominantly centered in two countries—Russia and South Africa. This centralization has led to palladium being classified as a critical raw material, emphasizing the importance of establishing a secure and sustainable supply chain, as well as employing the most efficient methods for processing materials containing palladium. 
  • 117
  • 05 Jan 2024
Topic Review
Zn-Pb Metallurgical Slags as Source of Metal Recovery
The mineralogical and chemical characteristics of zinc and lead smelting slags are presented, with particular reference to the slags formed during the simultaneous production of Zn and Pb by the Imperial Smelting Process. These slags, because of the presence of many metals in their composition, mainly in the form of crystalline phases, are a valuable source for their extraction. Slags from Zn-Pb metallurgy are processed on an industrial scale using pyrometallurgical and hydrometallurgical methods, alongside which a number of experiments conducted to recover metals as efficiently as possible, including bioleaching experiments.
  • 156
  • 03 Jan 2024
Topic Review
Metamaterial Perfect Absorbers for Controlling Bandwidth
Metamaterial absorbers have garnered significant interest due to their unique electromagnetic properties, which facilitate the efficient absorption of electromagnetic radiation in a specific frequency range or multiple frequency ranges. The metamaterial absorbers are designed based on artificially engineered structures that enable tailored absorption properties. These structures might include multiple resonances or incorporate electrical resistive components to achieve broadband absorption.
  • 303
  • 27 Dec 2023
Topic Review
Four-Dimensional Printing of Dynamic Foods
The continuous evolution of 3D food printing in the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. In 4D food printing, structures are engineered through material tailoring and custom designs to achieve a transformation from one configuration to another. Different engineered 4D behaviors include stimulated color change, shape morphing, and biological growth.
  • 116
  • 30 Nov 2023
Topic Review
Biochar-Based Adsorption Processes: Considerations for Antibiotics Removal
Antibiotics are pharmaceuticals that are used to treat bacterial infections in humans and animals, and they are also used as growth promoters in livestock production. These activities lead to an alarming accumulation of antibiotics in aquatic environments, resulting in selection pressure for antibiotic resistance. Carbon-based materials (mainly in the form of activated carbons, carbon nanotubes, graphene, and biochars) are commonly used for the adsorption of antibiotics because of their four characteristics that contribute to adsorption, including specific surface area, micro- and mesopore structures, surface functional groups;mineral content and composition.
  • 111
  • 17 Nov 2023
Topic Review
Applications of Pulsed Electric Field in Vegetables
Polyphenols are a wide array of bioactive compounds that naturally occur in food sources derived from plants. They are recognized for their potential as preventive agents against chronic illnesses, such as cardiovascular diseases and diabetes. Pulsed electric field (PEF) is a processing method that implies a higher polyphenol extraction. The PEF treatment is a non-thermal technique employed for food preservation, which involves the application of short bursts of electrical power to inactivate microorganisms while minimizing any detrimental impact on the food’s quality. This implies that the PEF treatment aspires to enhance the accessibility of consumer-grade, polyphenol-abundant food products of superior quality.
  • 639
  • 08 Nov 2023
Topic Review
Enhancing the Health-Promoting Effect of Dietary Fiber
Fruit and vegetable by-products are rich in dietary fiber (DF), which consists of plant carbohydrate polymers. These polymers encompass oligo- and polysaccharides (e.g., cellulose, pectin, hemicellulose, resistant starch, lignin), often linked with non-carbohydrate compounds, and are not digestible or absorbable in the small intestine. DF is composed of a major insoluble part (IDF), primarily cellulose but also lignin, and a water-soluble fraction (SDF), comprised of some hemicellulosic but mainly pectic substances. 
  • 354
  • 19 Oct 2023
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