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Summary New applications and emerging markets in electromobility and large‐scale stationary energy storage require the development of new electrochemical systems with higher energy density than current batteries. Rechargeable metal–air batteries, mainly lithium–air and zinc–air systems, are considered one of the most promising candidates. In contrast to lithium, zinc is abundant, inexpensive and its electrodeposition in aqueous electrolytes is relatively easy. Unfortunately, achieving a rechargeable zinc–air battery is still hindered by various technical problems related to the reversibility and lifetime of the electrodes. The most widely used electrolyte in zinc–air batteries has been the classical aqueous alkaline. In this context and with the main objective of providing a complete overview, we studied a wide number of articles starting from the beginning of the development of secondary zinc–air batteries (1970–1980s) to more recent works, with the aim of compiling all available information. It is essential to revise older papers to find relevant information that may get otherwise forgotten and not taken into account to develop new solutions. This information could also be applied in other storage systems based on zinc as nickel–zinc, zinc hybrid or zinc‐ion. Copyright © 2016 John Wiley & Sons, Ltd.

Purées and concentrates are intermediate products in the elaboration of commercial fruit juices. In this paper, the phenolic composition was established and quantified in a large number of samples of peach and apple purées and concentrates. Different benzoic acids and aldehydes, cinnamic acids and their derivatives, flavan-3-ols, procyanidins, flavonols, and dihydrochalcones have been identified. The concentration of cinnamic acids and derivatives is higher in the concentrates than in the purées for both fruits. However, flavan-3-ols and procyanidins are only present in the purées. Peach-based products are completely devoid of flavonol and dihydrochalcone derivatives due to the removal of the skin of the fruit in the manufacturing process. On the other hand, different quercetin and phoretin glycosides were detected in apple purées and concentrates. The results show that phenolic compounds can prove to be helpful in the characterization of fruit purées and concentrates as well as in the detection of adulterations in the manufacturing of commercial fruit juices from these intermediates. Keywords: Phenolics, peach, apple, fruit purées, fruit concentrates

The title compound is hydrothermally synthesized from an aqueous mixture of FeCl3, H3PO4, and LiOH (autoclave, pH 3.0, 170 °C, 5 d).

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