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Preparation, structural elucidation, Hirshfeld surface analysis, thermal analysis and impedance spectroscopy study are carried out for an interesting organic-inorganic hybrid compound (NH2C5H3ClNH)2ZnBr4·H2O. X-ray diffraction analysis reveals that the title compound belongs to the triclinic crystallographic system with the space group P-1 with Z = 2 and the following unit cell dimensions: a = 7.3209(9) Å, b = 8.4407(10) Å, c = 16.923(2) Å, α(°) = 82.975(6), β(°) = 85.118(6) and γ(°) = 74.398(6). The crystal structure is composed of two protonated 4-amino-2-chloropyridinium cations, tetrabromozincate anions and a water molecule which are held together by a number of hydrogen bonds forming infinite chains. In addition, crystal structure is stabilized with π…π interactions (Cg-Cg and Zn-Cl…Cg, with Cg is the 4-amino-2-chloropyridinium rings) which have also been investigated in terms of their corresponding Hirshfeld surface and the breakdown of fingerprint. To quantify intermolecular interactions in crystal lattice, FT-IR spectroscopy has been used to distinguish the different chemical functional groups and their environments in this molecule. The dielectric conductivity of this compound has been measured in the temperature range 298-438 K and the frequency range 209 Hz-5 MHz. The analysis of the experimental data of the impedance spectroscopy based on the activation energy shows that this material is an ionic-protonic conductor at low temperature and becomes an electronic one at high temperature. This work aims to reveal the thermal properties of a new zinc (II) based organic-inorganic hybrid and the conductivity properties that this compound exhibits. [ABSTRACT FROM AUTHOR]

• SC-CO 2 + EtOH extraction affected the proximate composition of pea starch. • This extraction altered pasting and thermal properties of pea starch. • SC-CO 2 + EtOH extraction impacted degree of double helix and of order content. • The loss of enthalpy was obtained in pea starch after SC-CO 2 + EtOH extraction. • SFE improved starch digestibility and slightly increased starch damage. The objective of this study was to establish the impacts of supercritical fluid extraction (SFE) processing on the physicochemical properties of pea flour and the structure of isolated pea starch. A significant (p < 0.05) increase in protein content and reduction in several pasting and thermal parameters as measured by rapid visco-analyzer and differential scanning calorimeter were observed after SFE. Additionally, SFE increased starch digestibility as determined by an in vitro starch digestion assay. An increased amylopectin content and crystallinity along with the loss of double helix content was supported by size exclusion chromatography and FT-IR data, respectively. X-ray diffraction and scanning electron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphological structure of starch granules, respectively. The data demonstrated SFE influenced the physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification. [ABSTRACT FROM AUTHOR]