Centro de Investigación y Desarrollo Tecnológico en Electroquímica

About: Centro de Investigación y Desarrollo Tecnológico en Electroquímica is a based out in . It is known for research contribution in the topics: Cyclic voltammetry & Catalysis. The organization has 537 authors who have published 682 publications receiving 10382 citations. The organization is also known as: Centro de Investigacion y Desarrollo Tecnologico en Electroquimica & Center of Research and Technologic Development in Electrochemistry.

Roselle (Hibiscus sabdariffa) by-product as functional ingredient: effect of thermal processing and particle size reduction on bioactive constituents and functional, morphological, and structural properties

Abstract: Food industry is in the search of new functional ingredients, so this study was focused on evaluating the effect of thermal processing used to produce roselle beverages, and the effect of particle size reduction, on the retention of bioactive constituents, and physicochemical, functional, and structural properties of Hibiscus sabdariffa calyces. After decoction process (DP), by-products retained up to 56% of polyphenolic compounds, 54% of flavonoids and 44% of anthocyanins; mainly delphinidin 3,5-O-diglucoside (74.1%); besides presenting an increased content of total dietary fiber (DF) as compared to roselle calyces (26%). Viscosity and hydration properties were improved by the DP, which may be related to an increased porosity as observed in the SEM micrographs. Fourier transform infrared spectroscopy spectrum, reflected the differences in the chemical composition of BP and calyx, whereas the X-ray diffraction analysis showed no effect of DP. Interestingly, samples with a large particle size (250–177 µm) presented increased viscosity, which was the most important change for particle size. Therefore, roselle beverage by-product could be a functional ingredient since is an excellent source of phenolic compounds and dietary fiber with improved functional and physicochemical properties as compared to calyces.

A phenomenon of degradation of methyl orange observed during the reaction of NH4TiOF3 nanotubes with the aqueous medium to produce TiO2 anatase nanoparticles

Abstract: The phenomenon of decolourization of MO was observed when NH4TiOF3 nanotubes, in water, underwent a transformation toward anatase due to the effect of hydroxyl radicals. NH4TiOF3 nanotubes were synthesized using the electrochemical anodization method of titanium. They react within an aqueous solution producing nanoparticulated nanotubes formed of anatase crystals with a size of about 4–6 nm. A second reaction process was observed when the solution contained methyl orange (MO), which decomposed losing color, resulting in smaller molecules. The modified layer on the Ti anodized substrate was immersed in the aqueous solution in the absence of light. The degradation of MO was monitored by UV-Vis absorption. The highest degradation efficiency was obtained after 96 h. Sample analysis was conducted using liquid chromatography coupled with electrospray ionization ion-trap mass spectrometry. Six intermediate molecules were found during the degradation process of MO. Therefore, a degradation pathway of MO was proposed. The composition and surface structure of the compound were characterized. The analysis shows that NH4TiOF3 nanotubes change in morphology and crystal structure, showing nanotubes with nanoparticle walls and its evolution to anatase structure.