This work reports facile and well-controlled synthesis of a number of binary, ternary, and quaternary nanocomposites using combinations of metal oxides (CuO, NiO), multiwalled carbon nanotubes (MWCNTs), and conducting polymer polyaniline (PANI) for application as electrode in supercapacitor. X-ray diffraction and electron microscopic analyses confirmed the formation of different composites made of binary CuO@NiO, ternary CuO@PANI/ MWCNT, NiO@PANI/MWCNT, and quaternary CuO@ NiO/PANI/MWCNT nanocomposites. Such combination of materials has not been reported previously, and with specific capacitance of 1372 F g −1 and good cyclic stability (83% capacity retention after 1500 cycles), the quaternary nanohybrid electrode shows the best performance compared to all other binary and ternary electrodes tested and promises to be a very good electrode material for supercapacitor application. The improved performance of the quaternary nanocomposite is attributed to the well-designed structural advantages and the synergistic effects of the components that lead to significant reduction in the charge transfer resistance as revealed by electrochemical impedance spectroscopy. Thus, we show a simple method to control the charge storage capacity of CuO-and/ or NiO-based electrodes by suitable selection of their surface morphology and combining with MWCNT and PANI. The results may have large potential in the development of novel electrode materials for a supercapacitor using CuO and/or NiO and may be further extended to other transition-metal-oxide-based electrodes.

Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.

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Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), the causative agent of the pandemic coronavirus disease 2019 (Covid-19) has claimed more than a million lives. Various in silico , in vitro , and in vivo studies are being conducted to understand the effect of SARS-CoV-2 on the cellular metabolism of humans and the various drugs and drug-targets that may be used. In this review, we discuss protein-protein interactions (PPIs) between viral and human proteins as well as viral targets like proteases. We try to understand the molecular mechanism of various repurposed antiviral drugs against SARS-CoV-2, their combination therapies, drug dosage regimens, and their adverse effects along with possible alternatives like non-toxic antiviral phytochemicals. Ultimately, randomized controlled trials are needed to identify which of these compounds has the required balance of efficacy and safety.

Starch is a major source of our daily diet and it is important to understand the molecular structure that plays a significant role in its wide number of applications. In this review article, microscopic structures of starch granules from potato, corn, rice canna, tania, wheat, sweet potato, and cassava are revealed using advanced microscopic techniques. Optical microscopy depicts the size and shape, polarization microscopy shows the anisotropy properties of starch granules, scanning electron microscopy (SEM) displays surface topography, and confocal microscopy is used to observe the three-dimensional internal structure of starch granules. The crystallinity of starch granules is revealed by second harmonic generation (SHG) microscopy and atomic force microscopy (AFM) provides mechanical properties including strength, texture, and elasticity. These properties play an important role in understanding the stability of starch granules under various processing conditions like heating, enzyme degradation, and hydration and determining its applications in various industries such as food packaging and textile industries.

Nosocomial infections, termed hospital-acquired infections (HAIs), are acquired from a healthcare or hospital setting. HAI is mainly caused by bacteria, such as Acinetobacter baumannii, Klebsiella pneumoniae, Escherichia coli, Enterococci spp., Methicillin-resistant Staphylococcus aureus (MRSA), and many more. Due to growing antibacterial resistance, nanotechnology has paved the way for more potent and sensitive methods of detecting and treating bacterial infections. Nanoparticles have been used with molecular beacons for identifying bactericidal activities, targeting drug delivery, and anti-fouling coatings, etc. This review addresses the looming threat of nosocomial infections, with a focus on the Indian scenario, and major initiatives taken by medical bodies and hospitals in spreading awareness and training. Further, this review focuses on the potential role nanotechnology can play in combating the spread of these infections.

This work reports a new approach to amending polydimethylsiloxane (PDMS) by supporting α-Fe2O3 nanoparticles (NPs), thereby generating a material suitable for use as a negative triboelectric material. Additionally, human hair...

Starchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.