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Green pea peel (GPP) is a waste, and it is abundant and available to be used for biochar synthesis. GPP-derived biochar (GP) is used vastly in wastewater treatment. Moreover, heteroatom co-doping of GP could be better than its single-doped and undoped in enhancement of active sites and conductivity, and in developing electrodes for supercapacitor applications. However, uncontrolled heteroatom co-doping clogs the pores in the biochar and stops the electrolyte from penetrating the porous structure, which results in reduced capacitance and higher resistance in the biochar. This study presented the controlled synthesis of GP, nitrogen (N)-doped biochar (NGP), and N and sulfur (S) co-doped GP (NSGP) through carbonization and chemical activation. As revealed by the characterization techniques, the synthesized GP, NGP, and NSGP are nanosheets with amorphous structures and defective structures. The specific capacitance of the NSGP-based electrode material, as determined by electrochemical characterizations, is 257.01 F g, more than the 230.22 F g and 208.78 F g of NGP and GP at 1 A g, respectively. The assembled NSGP//NSGP supercapacitor device has an 80.25 F g specific capacitance at 1 A g, an energy density of 13.87 W h kg, and a 500 W kg power density with a 99.46% capacity retention after 5000 cycles at 5 A g. It demonstrates that NSGP has better electrochemical performance than NGP and GP because of the improved active sites and conductivity.
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http://dx.doi.org/10.1039/d5ra01262g | DOI Listing |
J Agric Food Chem
September 2025
Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.
Epigallocatechin gallate (EGCG), a major catechin in green tea, was selected due to its dietary prevalence and potential synergistic functions with starch. Starch-EGCG complexes represent a form of type 5 resistant starch, but their effects on gut microbiota relative to starch chain-length distribution remain unclear. Using an in vitro fermentation model, we analyzed complexes derived from five starches.
View Article and Find Full Text PDFInt J Biol Macromol
August 2025
Department of Applied Agriculture, Central University of Punjab, Ghudda, Bathinda, Punjab 151401, India.
Legume starches (black gram, green gram, pigeon pea, chickpea, field pea and lentil) were compared for their physico-chemical, morphological, thermal, pasting, rheological and digestibility characteristics. Pigeon pea starch showed higher values for transition temperatures and enthalpy of gelatinization. Pasting properties revealed the highest peak and final viscosities for black gram starch.
View Article and Find Full Text PDFSci Rep
August 2025
Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab, 141 004, India.
The optimization of phenolic compound extraction from pigeon pea (Cajanus cajan L.) husk was explored by manipulating three key process variables: aqueous ethanol concentration (20-60% v/v), extraction temperature (30-60 °C), and extraction time (2-6 h). Utilizing a Box-Behnken design under Response Surface Methodology (RSM), we meticulously optimized these variables to maximize extract yield, total phenolic content, and DPPH radical scavenging activity.
View Article and Find Full Text PDFFood Chem
June 2025
Department of Agri-Food, Environmental and Animal Sciences, University of Udine, Italy. Electronic address:
This study investigates the effect of pressurized liquid extraction (PLE) parameters, specifically temperature and time, on the recovery of total phenolic compounds (TPC) from green peas (Pisum sativum), a matrix not previously explored with this technique. A second-order polynomial regression model was applied to optimize extraction conditions across three extraction cycles, identifying 122 °C and 17 min as optimal. Under these conditions, TPC yields increased up to fivefold.
View Article and Find Full Text PDFSci Adv
August 2025
Department of Biology, Stanford University, Stanford, CA 94305-5020, USA.
Traditional agricultural landscapes are vital reservoirs of biocultural heritage and agrobiodiversity, yet traditional farming systems and their unique crop landraces face increasing marginalization and genetic erosion. Using northwest Himalaya as a case study, we examine the ecological resilience and genetic diversity of an understudied traditional crop, black pea (scientific name unclear), alongside barley (), and compare them to the introduced cash crop, green pea (). Participatory field experiments with local farmers revealed that traditional crops outperform introduced varieties in survival and reproduction traits across sites.
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