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Controllable design of the catalytic electrodes with hierarchical superstructures is expected to improve their electrochemical performance. Herein, a self-supported integrated electrode (NiCo-ZLDH/NF) with a unique hierarchical quaternary superstructure was fabricated through a self-sacrificing template strategy from the metal–organic framework (Co-ZIF-67) nanoplate arrays, which features an intriguing well-defined hierarchy when taking the unit cells of the NiCo-based layered double hydroxide (NiCo-LDH) as the primary structure, the ultrathin LDH nanoneedles as the secondary structure, the mesoscale hollow plates of the LDH nanoneedle arrays as the tertiary structure, and the macroscale three-dimensional frames of the plate arrays as the quaternary structure. Notably, the distinctive structure of NiCo-ZLDH/NF can not only accelerate both mass and charge transfer, but also expose plentiful accessible active sites with high intrinsic activity, endowing it with an excellent electrochemical performance for urea oxidation reaction (UOR). Specially, it only required the low potentials of 1.335, 1.368 and 1.388 V to deliver the current densities of 10, 100 and 200 mA cm−2, respectively, much superior to those for typical NiCo-LDH. Employing NiCo-ZLDH/NF as the bifunctional electrode for both anodic UOR and cathodic HER, an energy-saving electrolysis system was further explored which can greatly reduce the needed voltage of 213 mV to deliver the current density of 100 mA cm−2, as compared to the conventional water electrolysis system composed of OER. This work manifests that it is prospective to explore the hierarchically nanostructured electrodes and the innovative electrolytic technologies for high-efficiency electrocatalysis.

Color is an important factor in determining a consumer's desire to buy and an important indicator of meat quality. Processing and storage processes affect the color of meat products. Therefore, research on how to improve the color of meat products can not only improve the quality of meat products but also enhance a consumer's desire to buy. Nitrosomyoglobin is known to be the main substance that exerts color in meat products. Meanwhile, meat products undergo a series of chemical and physical changes during the curing process that also affect the color of cured meat products. This paper reviews the six main factors currently affecting the color of cured meat products: (1) Quality of raw meat and the content of myoglobin; (2) physical structure of the muscle and achromatic aberration; (3) lipid oxidation; (4) Maillard reaction; (5) additives; and (6) packaging methods. In addition, the article also explores the relationship between pH, temperature, water retention and color in cured meat products, in order to provide more ideas for the study of color in cured meat products.

Abstract Ferroelectric tunnel junctions are promising towards high-reliability and low-power non-volatile memories and computing devices. Yet it is challenging to maintain a high tunnelling electroresistance when the ferroelectric layer is thinned down towards atomic scale because of the ferroelectric structural instability and large depolarization field. Here we report ferroelectric tunnel junctions based on samarium-substituted layered bismuth oxide, which can maintain tunnelling electroresistance of 7 × 105 with the samarium-substituted bismuth oxide film down to one nanometer, three orders of magnitude higher than previous reports with such thickness, owing to efficient barrier modulation by the large ferroelectric polarization. These ferroelectric tunnel junctions demonstrate up to 32 resistance states without any write-verify technique, high endurance (over 5 × 109), high linearity of conductance modulation, and long retention time (10 years). Furthermore, tunnelling electroresistance over 109 is achieved in ferroelectric tunnel junctions with 4.6-nanometer samarium-substituted bismuth oxide layer, which is higher than commercial flash memories. The results show high potential towards multi-level and reliable non-volatile memories.

Fermented sausage is a fermented meat product favored by a large number of of consumers. In fermented sausages, the formation of gel is one of the key steps, and its composition mainly includes meat protein and fat, among which myofibrillar protein is essential for the gel properties of fermented sausages. During the processing of fermented sausages, the myofibrillar protein and myosin in the meat are deformed, losing their original solubility and becoming a gel substance, while the metabolites and enzymes of microorganisms in the fermented sausage can interact with the protein and fat in the meat to promote the formation of gel, thereby helping to improve the texture, water retention and taste of the fermented sausage. In this paper, the formation mechanism of gel properties of fermented sausage was comprehensively discussed, the effects of lactic acid bacteria, temperature, and other factors on the gel properties of fermented sausage were analyzed, and the research methods of gel properties were introduced. The aim was to provide a basis for the control of process parameters in the processing of fermented sausage and to provide a reference for further improving the gel quality of fermented sausage.

Strontium aluminate, with suitable lattice parameters and environmentally friendly water solubility, has been strongly sought for use as a sacrificial layer in the preparation of freestanding perovskite oxide thin films in recent years. However, due to this material’s inherent water solubility, the methods used for the preparation of epitaxial films have mainly been limited to high-vacuum techniques, which greatly limits these films’ development. In this study, we prepared freestanding single-crystal perovskite oxide thin films on strontium aluminate using a simple, easy-to-develop, and low-cost chemical full-solution deposition technique. We demonstrate that a reasonable choice of solvent molecules can effectively reduce the damage to the strontium aluminate layer, allowing successful epitaxy of perovskite oxide thin films, such as 2-methoxyethanol and acetic acid. Molecular dynamics simulations further demonstrated that this is because of their stronger adsorption capacity on the strontium aluminate surface, which enables them to form an effective protective layer to inhibit the hydration reaction of strontium aluminate. Moreover, the freestanding film can still maintain stable ferroelectricity after release from the substrate, which provides an idea for the development of single-crystal perovskite oxide films and creates an opportunity for their development in the field of flexible electronic devices.

This study investigated the alleviating effect of Lacticaseibacillus paracasei IMAUJBC1 on hyperlipidemia and explored the associated mechanism by combining microbiome, transcriptomic, and lipomic analyses. The high-fat mouse model was established with a high-fat diet (HFD), and the intervention of IMAUJBC1 was conducted for 8 weeks after modeling. The results showed that IMAUJBC1 inhibited weight gain and liver fat accumulation in HFD mice, reduced total cholesterol (T-CHO) and low-density lipoprotein cholesterol (LDL-C) serum levels, promoted the conversion of liver cholesterol to total bile acid (TBA), and increased fecal T-CHO excretion. The IMAUJBC1 intervention decreased the ratio of Firmicutes and Bacteroidetes, while the abundance of Alistipes was increased in the mice intestinal microbiome. IMAUJBC1 may alleviate hyperlipidemia through the PPAR signaling pathway, fat digestion and absorption, cholesterol metabolism, and glycerophospholipid metabolism. In summary, IMAUJBC1 can be used as a functional lactobacillus to intervene in hyperlipidemia.

The decomposition and oxidation of fat is essential for the formation and quality of the unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decomposition and oxidation in fermented sausage, free fatty acids and volatile flavor compounds were determined by gas chromatography (GC) and headspace solid-phase microextraction (HS-SPME)-GC–MS, respectively. The results showed that the addition of Lactobacillus helveticus IMAUJBH1 inhibited fat peroxidation and relatively increased the proportion of monounsaturated fatty acids. A total of 47 volatile flavor compounds were detected, including aldehydes, esters, alcohols, and ketones. The content of substances such as hexanal, heptanal, nonanal and 1-octene-3-ol related to lipid oxidation was significantly reduced. The results obtained in this study show that the strain can further affect the flavor of the product by inhibiting the formation of lipid oxidation or peroxide flavor substances to a certain extent.

Highlights A comprehensive summary of the representative promising applications of metal halide perovskite materials, including traditional optoelectronic devices (solar cells, light-emitting diodes, photodetectors, lasers), and cutting-edge technologies in terms of neuromorphic devices (artificial synapses and memristors) and pressure-induced emission. For each application, the fundamentals of the field, the current progress and the remaining challenges are provided, based on the up-to-date works.

AUTS2 syndrome is a neurodevelopmental disorder caused by pathogenic variants and deletions of the AUTS2 gene, resulting in intellectual disability, microcephaly, and other phenotypes. Here, we generated a human induced pluripotent stem cell (iPSC) line from a 21-month-old boy with AUTS2 syndrome caused by a heterozygous mutation (c.1486C > T, p.Q496X) in the AUTS2 gene. The iPSCs had normal morphology and karyotype, expressed pluripotency markers, showed differentiation potential in vitro, and carried the AUTS2 gene mutation.

Abstract The effects of Limosilactobacillus fermentum 332 on quality characteristics in fermented sausage were explored in terms of physicochemical characteristics, volatile flavor components, and Quorum sensing (QS). The results showed that the pH of fermented sausage decreased from 5.20 to 4.54 within 24 h with the inoculation of L. fermentum 332. Lightness and redness were significantly improved, and hardness and chewiness were significantly increased after the addition of L. fermentum 332. With the inoculation of L. fermentum 332, the thiobarbituric acid reactive substance content decreased from 0.26 to 0.19 mg/100 g and total volatile basic nitrogen content decreased from 2.16 to 1.61 mg/100 g. In total, 95 and 104 types of volatile flavor components were detected in the control and fermented sausage inoculated with starter culture, respectively. The AI-2 activity of fermented sausage inoculated with L. fermentum 332 was significantly higher than that of the control and positively correlated with viable count and quality characteristics. These results provide support for further research on the effect of microorganisms on the quality of fermented food.

This study synthesized and investigated the efficacy of a novel flame retardant, melamine formaldehyde microencapsulated piperazine pyrophosphate (MFPAPP), in improving the thermal and flame-retardant properties of thermoplastic polyurethane (TPU). When TPU was incorporated with 30wt% MFPAPP, the limiting oxygen index (LOI) value of the TPU/MFPAPP composite increased to 38.8%, achieving a V-0 rating. The thermogravimetric test (TG) results confirmed that MFPAPP significantly enhanced the thermal stability of the TPU/MFPAPP composite, as indicated by the increased char residue at 800°C, which was up to 22.4wt%. Compared with the pure TPU samples, the peak heat release rate (PHRR) and total heat release (THR) of TPU/MFPAPP30 decreased by 53% and 45%, respectively. TPU/MFPAPP10 maintained a V-0 rating after the water immersion test, whereas TPU/PAPP degraded to a V-2 rating. Scanning electron microscopy (SEM), Raman spectra, and X-ray photoelectron spectroscopy analyses revealed that MFPAPP promoted the formation of heat-resistant and dense expanded carbon layers. In summary, MFPAPP demonstrated remarkable flame retardancy and thermal stability, making it an ideal candidate for enhancing the fire safety of TPU materials.

The study evaluated the effect of an ultrasound-assisted treatment on the structural and functional properties of sheep bone collagen (SBC). The type and distribution of SBC were analyzed by proteome (shotgun) technology combined with liquid chromatography-tandem mass spectrometry. Compared with pepsin extraction, the ultrasound-assisted treatment significantly increased the collagen extraction rate by 17.4 pp (P

In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacillus helveticus ZF22 and TR1-1-3) were inoculated into fermented sausages at 107 CFU/g and their volatiles were studied during fermentation and storage. Clustering heat map and principal component analysis (PCA) were used to identify differentiating flavor components in uninoculated and inoculated sausages. The results showed that 72 volatile flavor substances were identified during the fermentation of the fermented sausages and that inoculation with Lactobacillus helveticus ZF22 and TR1-1-3 increased the proportion of acids, ketones and alkanes. Moreover, the clustering heat map demonstrated that esters such as ethyl isobutyrate, ethyl acetate, and ethyl valerate were more abundant in TR1-1-3 and ZF22 than ZR. The PCA analysis showed that the volatile compounds of the three fermented sausages were distributed in separate quadrants, suggesting that the volatile compound compositions of the three fermented sausages differed significantly. Our findings suggest that inoculating fermented sausages with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds.

Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.

Sheep crude tail fat has unique nutritional values and is used as a raw material for high-quality natural oil. The purpose of this study was to investigate the effects of probiotics on the metabolites and flavor of sheep crude tail fat. In this study, 12 Sunit sheep were randomly divided into an experimental group (LTF, basal feed + Lactiplantibacillusplantarum powder) and a control group (CTF, basal feed). The results of sheep crude tail fat analysis showed that blood lipid parameters were significantly lower and the expression of fatty acid synthase and stearoyl-CoA desaturase genes higher in the LTF group than in the CTF group (p < 0.05). Metabolomic analysis via liquid chromatography–mass spectrometry showed that the contents of metabolites such as eicosapentaenoic acid, 16-hydroxypalmitic acid, and L-citrulline were higher in the LTF group (p < 0.01). Gas chromatography–mass spectrometry detection of volatile flavor compounds in the tail fat showed that nonanal, decanal, and 1-hexanol were more abundant in the LTF group (p < 0.05). Therefore, Lactiplantibacillus plantarum feeding affected blood lipid parameters, expression of lipid metabolism-related genes, tail fat metabolites, and volatile flavor compounds in Sunit sheep. In this study, probiotics feeding was demonstrated to support high-value sheep crude tail fat production.

This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial application of lactic acid bacteria (LAB) in fermented meat products. LAB are extensively used among commonly fermented ingredients, such as fermented meat products and yogurt. As fermenting agents, LAB metabolize proteins, lipids, and glycogen in meat products through their enzyme system, which affects the tricarboxylic acid cycle, fatty acid metabolism, amino acid decomposition, and other metabolic processes, and decompose biological macromolecules into small molecules, adding a special flavor with a certain functionality to the final product. Metabolites of LAB in the fermentation process also exert nitrite degradation, as well as antibacterial and antioxidant functions, which improve the physical and chemical qualities of fermented meat products. While fermenting meat products, LAB not only add unique flavor substances to the products, but also improve the safety profile of fermented foods.

Abstract Colloidal all‐inorganic perovskite nanocrystals have gained significant attention as a promising material for both fundamental and applied research due to their excellent emission properties. However, reported photoluminescence quantum yields (PL QYs) of blue‐emitting perovskite nanocrystals are rather low, mostly due to the fact that the high energy excitons for such wide bandgap materials are easily captured by interband traps, and then decay nonradiatively. In this work, it is demonstrated how to tackle this issue, performing self‐assembly of 2D perovskite nanoplatelets into larger size (≈50 nm × 50 nm × 20 nm) cuboid crystals. In these structures, 2D nanoplatelets being isolated from each other within the cuboidal scaffold by organic ligands constitute multiple quantum wells, where exciton localization on potential disorder sites helps them to bypass nonradiative channels present in other platelets. As a result, the cuboid crystals show an extremely high PL QY of 91% of the emission band centered at 480 nm. Moreover, using the same synthetic method, mixed‐anion CsPb(Br/Cl)3 cuboid crystals with blue emission peaks ranging from 452 to 470 nm, and still high PL QYs in the range of 72–83% are produced.

Hydroprocessing has become the main technology for the production of API Group II and III base oils. One of the key properties is viscosity index for Group II and III base oils. The effect of wax content in hydrocracker unconverted oil on viscosity index and yield was studied in a 400 kton/year hydroisomerization dewaxing plant at a total pressure of 15 MPa, a feed rate of 38 ton/hour, and a gas to oil ratio of 710 Nm3(H2)/m3(feed). The contribution of wax hydroisomerization to the viscosity index of the main product 150N base oil increases with the wax content in the 11-19% range and reaches a constant value of 6 VI units rather than continuously rising with the wax content. The 150N yield decreases about 1.3%, when the wax content increases by 1%. This is related to a higher dewaxing temperature required at increased wax contents in order to keep the low pour point of 150N, which results in more multi-branched compounds with a low viscosity index in the base oils and more light hydrocracking products.

We introduced atomic sulfur passivation to tune the surface sites of heavy metal-free ZnSe nanorods, with a Zn2+-rich termination surface, which are initially capped with organic ligands and under-coordinated with Se. The S2− ions from a sodium sulfide solution were used to partially substitute a 3-mercaptopropionic acid ligand, and to combine with under-coordinated Zn termination atoms to form a ZnS monolayer on the ZnSe surface. This treatment removed the surface traps from the ZnSe nanorods, and passivated defects formed during the previous ligand exchange process, without sacrificing the efficient hole transfer. As a result, without using any co-catalysts, the atomic sulfur passivation increased the photocurrent density of TiO2/ZnSe photoanodes from 273 to 325 μA/cm2. Notably, without using any sacrificial agents, the photocurrent density for sulfur-passivated TiO2/ZnSe nanorod-based photoanodes remained at almost 100% of its initial value after 300 s of continuous operation, while for the post-deposited ZnS passivation layer, or those based on ZnSe/ZnS core–shell nanorods, it declined by 28% and 25%, respectively. This work highlights the advantages of the proper passivation of II-VI semiconductor nanocrystals as an efficient approach to tackle the efficient charge transfer and stability of photoelectrochemical cells based thereon.

Perovskite CsPbBr3 quantum dot (CsPbBr3-QD) recovery was performed using lead scrap from lead storage batteries. The perovskite CsPbBr3-QD characteristics were analyzed using different PbO/recycled PbO2 ratios. Scanning electron microscopy (SEM) was used to observe the film surface morphology and cross-section. High-resolution transmission electron microscopy (HRTEM) and X-ray diffraction (XRD) were used to observe the perovskite CsPbBr3-QDs’ structural characteristics. A photoluminescence (PL) measurement system was used to analyze the optical properties. The results show that lead scrap from lead–acid batteries as a material for perovskite CsPbBr3-QD production can be successfully synthesized. This saves material and also proves that recycling is valuable. The proposed approach is helpful for future material shortages and materials not easily accessible. Although the efficiency is not very high, this process will be purified using recycled lead in the future to achieve higher quantum yield.