Core-shell nanocomposites prepared by hierarchical co-assembly: the role of the carbon shell in catalytic wet peroxide oxidation processes

The diffraction pattern of Fe3O4 (not shown) confirmed the presence of only one phase, corresponding to magnetite with a lattice parameter a = 8.357 Å and a crystallite size of 16.6 ± 0.2 nm. The diffraction pattern of MGNC (not shown) confirmed the presence of a graphitic phase, in addition to the metal phase, suggesting that Fe3O4 nanoparticles were successfully encapsulated within a graphitic structure during the synthesis of MGNC. The core-shell structure of MGNC is unequivocally demonstrated in the TEM micrograph shown in Fig. 1b. Characterization of the MGNC textural and surface chemical properties revealed: (i) stability up to 400 oC under oxidizing atmosphere; (ii) 27.3 wt.% of ashes (corresponding to the mass fraction of Fe3O4); (iii) a micro-mesoporous structure with a fairly well developed specific surface area (SBET = 330 m2 g-1); and (iv) neutral character (pHPZC = 7.1). In addition, the magnetic nature of MGNC (Fig. 2) is an additional advantage for possible implementation of in situ magnetic separation systems for catalyst recovery.

Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms

Bioactive extracts were obtained from powdered carob pulp through an ultrasound extraction process and then evaluated in terms of antioxidant activity. Ten minutes of ultrasonication at 375 Hz were the optimal conditions leading to an extract with the highest antioxidant effects. After its chemical characterization, which revealed the preponderance of gallotannins, the extract (free and microencapsulated) was incorporated in yogurts. The microspheres were prepared using an extract/sodium alginate ratio of 100/400 (mg mg(-1)) selected after testing different ratios. The yogurts with the free extract exhibited higher antioxidant activity than the samples added with the encapsulated extracts, showing the preserving role of alginate as a coating material. None of the forms significantly altered the yogurt's nutritional value. This study confirmed the efficiency of microencapsulation to stabilize functional ingredients in food matrices maintaining almost the structural integrity of polyphenols extracted from carob pulp and furthermore improving the antioxidant potency of the final product.