We attempted to improve the photon absorption of the photoactive layer in organic photovoltaic (OPV) devices by device engineering without changing their thickness. Soft nanoimprinting lithography was used to introduce a 1D grating pattern into the photoactive layer. The increase in photocurrent caused by the propagating surface plasmon–polariton mode was quantitatively analyzed by measuring the external quantum efficiency in transverse magnetic and transverse electric modes. In addition, the introduction of an ultrathin substrate with a refractive index of 1.34 improved photon absorption by overcoming the mismatched optical impedance at the air/substrate interface. As a result, the power conversion efficiency (PCE) of an ultrathin OPV with a 400 nm grating period was 8.34%, which was 11.6% higher than that of an unpatterned ultrathin OPV, and the PCE was 3.2 times higher at a low incident light angle of 80°, indicating very low incident light angle dependence.
The objective of this study was to evaluate the effect of fermentation by Lactiplantibacillus plantarum on the changes in antioxidant capacity and nutritional quality of jujube hot water extract. The dried jujubes were boiled at 100℃ for 3-4 h (the 1 st extract) and then another extract (the 2 nd extract) was prepared with the same manner after removing the 1st extract. Both extracts were inoculated with L. plantarum, followed by fermentation at 37℃ for 72 h. Change in the number of L. plantarum was measured during the fermentation, and the antioxidant capacity and nutritional quality of the both extracts and their corresponding fermented products were analyzed. The number of L. plantarum rapidly increased within 12 h, reaching the stationary phase, and was maintained until 72 h of fermentation. There was no significant difference in the sugar contents and total acidity among the 1 st , the 2 nd extracts and the fermented 1 st extract but the increased sugar content in the fermented 2 nd extract was observed. The fermentation by L. plantarum lowered the pH values, regardless of extracts. For nutritional components, no significant differences were observed between the 2 nd extract and its fermented products. The antioxidant capacity and total polyphenol content of the extracts was not significantly different from their corresponding fermented products. These results indicate that the fermentation by L. plantarum did not have a profound effect on antioxidant capacity and nutritional components of jujube hot water extract. Thus, a further study is needed to improve the nutritional and functional qualities of jujube hot water extract by fermenting it with other lactic acid bacteria.
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