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Topic Review
Nanoceria
Several biocompatible materials have been applied for managing soft tissue lesions; cerium oxide nanoparticles (CNPs, or nanoceria) are among the most promising candidates due to their outstanding properties, including antioxidant, anti-inflammatory, antibacterial, and angiogenic activities. Much attention should be paid to the physical properties of nanoceria, since most of its biological characteristics are directly determined by some of these relevant parameters, including the particle size and shape. Nanoceria, either in bare or functionalized forms, showed the excellent capability of accelerating the healing process of both acute and chronic wounds. The skin, heart, nervous system, and ophthalmic tissues are the main targets of nanoceria-based therapies, and the other soft tissues may also be evaluated in upcoming experimental studies. For the repair and regeneration of soft tissue damage and defects, nanoceria-incorporated film, hydrogel, and nanofibrous sca olds have been proven to be highly suitable replacements with satisfactory outcomes. Still, some concerns have remained regarding the long-term e ects of nanoceria administration for human tissues and organs, such as its clearance from the vital organs. Moreover, looking at the future, it seems necessary to design and develop three-dimensional (3D) printed sca olds containing nanoceria for possible use in the concepts of personalized medicine.
  • 1.9K
  • 10 Oct 2020
Topic Review
Natural Leaf Fiber
The use of natural fibres has rapidly increased due to their high availability, low density, and renewable capability over synthetic fibre. Natural leaf fibres are easy to extract from the plant (retting process is easy), which offers high stiffness, less energy consumption, less health risk, environment friendly, and better insulation property than the synthetic fibre-based composite. Natural leaf fibre composites have low machining wear with low cost and excellent performance in engineering applications, and hence established as superior reinforcing materials compared to other plant fibres. 
  • 1.9K
  • 26 Apr 2021
Topic Review
Metal Current Collector for LMBs
Lithium Metal Anode (LMA) has been considered as the promising candidate, owing to their high theoretical gravimetric capacity, low electrochemical potential, and low density, to replace the conventional carbon based anode materials of lithium-ion batteries (LIBs). Unfortunately, the inherent hyperactive and volume expansion issues of Lithium (Li) leads to the formation of notorious Li dendrite growth and unstable solid-electrolyte-interphase (SEI), eventually hindering the practical application of lithium metal batteries (LMBs). To resolve this issue, one of the effective approach is to engineer three dimensional (3D) porous metal based Li host owing to their chemical and mechanical stability, high electronic conductivity and low cost. In this review, the challenges and strategies to suppress the Li dendrite growth are presented. Then the design principles and effectiveness of different kinds of metal based Li host to accommodate and buffer the volume expansion of Li for guiding the uniform Li deposition  are summarized. Then the special attention is paid to the lithiophilic coating or decoration which can further control the initial Li deposition and lowers the nucleation and voltage overpotential in 3D porous metal framework during Li plating/stripping cycles. Finally, the conclusion and perspective are given on the current status, challenges and future  research pathway toward advancement of LMA for dendrite-free and improved battery performance.
  • 1.9K
  • 28 Oct 2020
Topic Review
Self-Assembly Based on DNA Nanotechnology
Using DNA self-assembly, materials can be controlled at the nano scale to achieve atomic- or nano-scaled fabrication. The programmability and addressability of DNA molecules can be applied to realize the self-assembly of materials from the bottom-up, which is called DNA nanotechnology. DNA nanotechnology does not focus on the biological functions of DNA molecules, but combines them into motifs, and then assembles these motifs to form ordered two-dimensional (2D) or three-dimensional (3D) lattices. These lattices can serve as general templates to regulate the assembly of guest materials.
  • 1.9K
  • 18 May 2021
Topic Review
Processing Properties of Starch
Starch is the second most abundantly available natural polymer in the world, after cellulose. If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw material very attractive for the food and non-food industries. However, in the latter case, mainly due to the high hydrophilicity of starch, it is necessary to carry out many more or less complex operations and processes. One of the fastest growing industries in the last decade is the processing of biodegradable materials for packaging purposes. This is mainly due to awareness of producers and consumers about the dangers of unlimited production and the use of non-degradable petroleum polymers.
  • 1.9K
  • 05 Apr 2021
Topic Review
Preparation of Protein Oleogels
In recent years, the search for alternative routes to structure oil has gained increasing interest. Structured oils are referred to as oleogels, in which the continuous lipid phase is an edible oil, and the structuring agent forms a three-dimensional network. Such oleogels are used as a substitute for solid fats, which contain high amounts of saturated and trans fatty acids. Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. 
  • 1.9K
  • 12 Jan 2021
Topic Review
Thiazoles and Bisthiazoles
Thiazole, a five-membered heteroaromatic ring, is an important scaffold of a large number of synthetic compounds. Its diverse pharmacological activity is reflected in many clinically approved thiazole-containing molecules, with an extensive range of biological activities, such as antibacterial, antifungal, antiviral, antiparasitic, antitumor, antiparkinsonian, and anti-inflammatory effects.
  • 1.9K
  • 29 Mar 2021
Topic Review
Conducting Polymers
Conducting polymers are an important class of functional materials that has been widely applied to fabricate electrochemical biosensors, because of their interesting and tunable chemical, electrical, and structural properties. Conducting polymers can also be designed through chemical grafting of functional groups, nanostructured, or associated with other functional materials such as nanoparticles to provide tremendous improvements in sensitivity, selectivity, stability and reproducibility of the biosensor’s response to a variety of bioanalytes. Such biosensors are expected to play a growing and significant role in delivering the diagnostic information and therapy monitoring since they have advantages including their low cost and low detection limit.
  • 1.9K
  • 12 Oct 2020
Topic Review
Toxicological Risks of the Cobalt–Chromium Alloys in Dentistry
Cobalt–chromium (Co-Cr) alloys have been used for a long period of time in dentistry, but several risk factors remain involved. The toxicological risk of Co-Cr dental alloys is actually a sensitive subject with the European regulatory changes, namely regulation (EU) 2017/745 and annex VI to the CLP regulation (EC) 1972/2008. Studies assessing Co-Cr dental alloys’ biocompatibility are urgently needed.
  • 1.9K
  • 22 Feb 2023
Topic Review
Flavor
A food flavoring or food flavouring, [lower-alpha 1] in short flavoring or flavouring, or alternatively aroma is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemical senses of the gustatory and olfactory system. The trigeminal nerves, which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall perception of food. Of the three chemical senses, smell is the main determinant of a food item's flavor. Aromas are the volatile components of the food. The aroma of a food is determined by the aroma compounds it contains and the personal ability to detect them. While an aroma primarily acts through te olfactory system, it also affects the taste at the same time. Along with additives, other components like sugars determine the taste of food. Five basic tastes – sweet, sour, bitter, salty and umami (savory) are universally recognized, although some cultures also include pungency and oleogustus ("fattiness"). The number of food smells is unbounded; a food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. This is exemplified in artificially flavored jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The flavorings of commercially produced food products are typically created by flavorists. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorants are "nature-identical", which means that they are the chemical equivalent of natural flavors, but chemically synthesized rather than being extracted from source materials. Identification of components of natural foods, for example a raspberry, may be done using technology such as headspace techniques, so the flavorist can imitate the flavor by using a few of the same chemicals present. In the EU legislation, the term "natural-identical flavouring" does not exist. The legislation is specified on what is a "flavouring" and a "natural flavouring". A flavor is a quality of something that affects the sense of taste.
  • 1.9K
  • 04 Nov 2022
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