6 Materialchemie
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Organisationseinheit der BAM
We report on ultrasmall zinc oxide single-crystalline nanoparticles of narrow size distribution and long-term colloidal stability. These oleate-stabilized nanoparticles were synthesized using microwave-assisted synthesis for 5 min, corresponding to a 99% decrease in synthesis time, when compared to the conventional synthesis method. It was observed that the average particle radius increases from 2.6 ± 0.1 to 3.8 ± 0.1 nm upon increasing synthesis temperature from 125 to 200 °C. This change also corresponded to observed changes in the optical band gap and the fluorescence energy of the particles, from 3.44 ± 0.01 to 3.36 ± 0.01 eV and from 2.20 ± 0.01 to 2.04 ± 0.01 eV, respectively. Small-angle X-ray scattering, dynamic light scattering, and UV–vis and fluorescence spectroscopy were employed for particle characterization. Debye–Scherrer analysis of the X-ray diffraction (XRD) pattern reveals a linear increase of the crystallite size with synthesis temperature. The consideration of the convolution of a Lorentz function with a Gaussian function for data correction of the instrumental peak broadening has a considerable influence on the values for the crystallite size. Williamson–Hall XRD analyses in the form of the uniform deformation model, uniform stress deformation model, and uniform deformation energy density model revealed a substantial increase of strain, stress, and deformation energy density of the crystallites with decreasing size. Exponential and power law models were utilized for quantification of strain, stress, and deformation energy density.
Effect of different drying methods on nutrient quality of the yellow mealworm (Tenebrio molitor L.)
(2019)
Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. This study examines the nutritional quality of mealworm larvae processed by rack oven drying, vacuum drying or freeze drying, respectively. Proximate composition and fatty acid profile were comparable between the dried larvae. In contrast, larvae color impressions and volatile compound profiles were very much dependent on processing procedure. High-temperature rack oven drying caused pronounced darkening with rather low content of volatiles, pointing toward the progress of Maillard reaction. On the other hand, vacuum drying or freeze drying led to enrichment of volatile Maillard reaction and lipid oxidation intermediates, whose actual sensory relevance needs to be clarified in the future. Beyond sensory and visual importance drying intermediates have to be considered with regard to their metal ion chelating ability; in particular for essential trace elements such as Zn2+. This study found comparable total zinc contents for the differently dried mealworm samples. However, dried larvae, in particular after rack oven drying, had only low zinc accessibility, which was between 20% and 40%. Therefore, bioaccessibility rather than total zinc has to be considered when their contribution to meeting the nutritional requirements for zinc in humans and animals is evaluated.