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Plasma Synthesis of Graphene from Mango Peel.

ABSTRACT: The excess of mango peels is considered manufacturing waste in the sugar and juice industry. There is an increasing interest in looking for alternative ways to employ this waste to address this overload. Here, we show the efficient use of mango peels as a noncost carbon source for the synthesis of graphene. We demonstrate for the first time the synthesis of graphene on Cu substrates from mango peels, a biomass rich in pectin. It is observed that plasma presence is essential for the growth of graphene from mango peels. At 15 and 30 min of plasma exposure, we observed the presence of multilayered graphene, at longer plasma exposure, i.e., 60 min, there is the formation of monolayer graphene, attributed to the etching of multiple layers formed at short times due to long plasma exposure time. When employing this technique, precautions must be taken due to the etching effect of plasma, such as reducing either the plasma exposure time or the plasma power. Finally, we present a graphene growth pathway under plasma environment on the basis of our experimental observations.

SUBMITTER: Shah J

PROVIDER: S-EPMC6641358 | biostudies-literature | 2018 Jan

REPOSITORIES: biostudies-literature

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Plasma Synthesis of Graphene from Mango Peel.

Shah Javishk J Lopez-Mercado Janneth J Carreon M Guadalupe MG Lopez-Miranda Armando A Carreon Maria L ML

ACS omega 20180116 1

The excess of mango peels is considered manufacturing waste in the sugar and juice industry. There is an increasing interest in looking for alternative ways to employ this waste to address this overload. Here, we show the efficient use of mango peels as a noncost carbon source for the synthesis of graphene. We demonstrate for the first time the synthesis of graphene on Cu substrates from mango peels, a biomass rich in pectin. It is observed that plasma presence is essential for the growth of gra ...[more]

PMID: 31457904

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Project description:Antioxidant compounds such as phenolics and carotenoids scavenge reactive oxygen species and protect against degenerative diseases such as cancer and cardiovascular disease when used as food additives or supplements. Mango peel is a by-product of mango which is a good source of bioactive substances such as phytochemicals, antioxidants, and dietary fibers. Unfortunately, the study on mango peel as a potential food additive is very limited. Accordingly, the present study aimed to develop functional noodles through extrusion technology with the encapsulation of mango peel powder as a natural source of bioactive compounds. First, mango peel powder (MPP) was prepared and incorporated during the mixing of ingredients before noodles formation at three different levels (2.5, 5 and 7.5 %). Afterward, the noodles were studied to determine how the encapsulated MPP affects the proximate composition, physicochemical characteristics, polyphenols, carotenoids, anthocyanin, antioxidant and antidiabetic activity, and sensory characteristics. The noodles exhibited a dose-dependent relationship in the content of bioactive components and functional activities with the encapsulation of MPP levels. A significantly (p 0.05) higher value was noticed in 7.5 % of MPP-encapsulated noodles than in any level of MPP encapsulation in noodles. The fiber and protein contents in the MPP-encapsulated noodles were increased by about 0-1.22 % and 0-3.16 %, respectively. However, noodles' color index and water absorption index were decreased with the level of MPP encapsulation. The cooking loss of noodles increased from 4.64 to 5.17, 6.49, and 7.32 %, whereas the cooked weight decreased from 35.11 to 34.40, 33.65, and 33.23 % with 2.5, 5.0, and 7.5 % of MPP encapsulation, respectively. However, MPP was stable during storage of noodles exhibiting higher phenolic content and antioxidant activity than control samples. The sensory evaluation showed that MPP-encapsulated noodles at levels 2.5 and 5 % had approximately similar overall acceptability values with the control sample. As a result of the findings, it appears that adding MPP up to 5 % to noodles improves their nutritional quality without changing their cooking, structural, or sensory aspects. Therefore, mango peel powder can be a potential cheap source for the development of functional noodles and food ingredients.

Dataset Information

Plasma Synthesis of Graphene from Mango Peel.

Publications

Plasma Synthesis of Graphene from Mango Peel.

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