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The CuGaTe 2 thermoelectric material has garnered widespread attention as an inexpensive and nontoxic material for mid-temperature thermoelectric applications. However, its development has been hindered by its low intrinsic carrier concentration and high thermal conductivity. This study investigates the band structure and thermoelectric properties of (CuGaTe 2 ) 1- x (ZnSe) x ( x = 0, 0.25%, 0.5%, 1%, 1.5%, and 2%). The research revealed that the incorporation of Zn and Se atoms enhanced the level of band degeneracy and electron density of states near Fermi level, significantly raising carrier concentration through the formation of Zn Ga - point defects. Simultaneously, when the doping content reached 1.5%, the ZnTe second phase emerged, collaborating with point defects and high-density dislocations, effectively scattering phonons and substantially reducing lattice thermal conductivity. Therefore, introducing ZnSe can simultaneously optimize the material's electrical and thermal transport properties. The (CuGaTe 2 ) 0.985 (ZnSe) 0.015 sample reaches peak ZT of 1.32 at 823 K, representing a 159% increase compared to pure CuGaTe 2 .

Incorporating donor doping into Mg 3 Sb 1.5 Bi 0.5 to achieve n-type conductivity is one of the crucial strategies for performance enhancement. In pursuit of higher thermoelectric performance, we herein report co-doping with Te and Y to optimize the thermoelectric properties of Mg 3 Sb 1.5 Bi 0.5 , achieving a peak ZT exceeding 1.7 at 703 K in Y 0.01 Mg 3.19 Sb 1.5 Bi 0.47 Te 0.03 . Guided by first-principles calculations for compositional design, we find that Te-doping shifts the Fermi level into the conduction band, resulting in n-type semiconductor behavior, while Y-doping further shifts the Fermi level into the conduction band and reduces the bandgap, leading to enhanced thermoelectric performance with a power factor as high as >20 μW cm -1 K -2 . Additionally, through detailed micro/nanostructure characterizations, we discover that Te and Y co-doping induces dense crystal and lattice defects, including local lattice distortions and strains caused by point defects, and densely distributed grain boundaries between nanocrystalline domains. These defects efficiently scatter phonons of various wavelengths, resulting in a low thermal conductivity of 0.83 W m -1 K -1 and ultimately achieving a high ZT . Furthermore, the dense lattice defects induced by co-doping can further strengthen the mechanical performance, which is crucial for its service in devices. This work provides guidance for the composition and structure design of thermoelectric materials.

The granular morphology, long-range and short-range ordered structures of fried potato starch were measured in the absence and presence of the dietary fibers. The in vitro digestibility of the fried starchy samples was also quantified using the Englyst method with logarithm-of-slope (LOS) analysis. After frying, the starch granules disintegrated, their internal crystalline structure disappeared, and the quantity of double helices present decreased. As a result of these changes, the fried starch was digested rapidly. Addition of pullulan or pectin to the samples prior to frying, reduced the structural changes observed in the starch granules during frying. Consequently, the fractions of slowly digestible and resistant starch (SDS and RS) increased significantly in the presence of the dietary fibers. These effects were attributed to the ability of the dietary fibers to sequester some of the water, thereby reducing starch granule structural changes, as well as due to their ability to coat the starch granules and interfere with the starch digestion process., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Food matrix effects impact the bioavailability and toxicity of pharmaceuticals, nutraceuticals, pesticides, and engineered nanomaterials (ENMs). However, there are currently no standardized food models to test the impact of food matrix effects using in vitro gastrointestinal models. The purpose of this study was to establish a standardized food model (SFM) for evaluating the toxicity and fate of ingested ENMs and then to assess its efficacy by examining the impact of food matrix effects on the toxicity of TiO 2 nanoparticles. The formulation of the SFM was based on the average composition of the US diet: 3.4% protein (sodium caseinate); 4.6% sugar (sucrose); 5.2% digestible carbohydrates (modified corn starch); 0.7% dietary fiber (pectin); 3.4% fat (corn oil); and, 0.5% minerals (sodium chloride). The SFM consisted of an oil-in-water emulsion suitable for use in both wet and dried forms. The dried form was produced by spray drying the emulsion to improve its handling and extend its shelf-life. The particle size (D 32 = 135 nm), surface charge (-37.8 mV), viscosity, color ( L*, a,* b* = 82.1, -2.5, 1.3), and microstructure of the wet SFM were characterized. The hydration properties, flowability (repose angle ≈ 27.9°; slide angle ≈ 28.2°), and moisture sorption isotherms of the dry SFM were comparable to commercial food powders. The potential gastrointestinal fate of the SFM was determined using a simulated gastrointestinal tract, including mouth, stomach, and small intestine steps. Conversion of the SFM into a powdered form did not impact its gastrointestinal fate. A nanotoxicology case study with TiO 2 nanoparticles exposed to a tri-culture epithelial cell model showed that food matrix effects reduced ENM cytotoxicity more than 5-fold. The SFM developed in the current study could facilitate studies of the impact of food matrix effects on the gastrointestinal fate and toxicity of various types of food NPs.

Structural design principles are increasingly being used to develop colloidal delivery systems for bioactive agents. In this study, oil droplets were encapsulated within microgel-in-microgel systems. Initially, a nanoemulsion was formed that contained small whey protein-coated oil droplets ( d 43 = 211 nm). These oil droplets were then loaded into either carrageenan-in-alginate (O/M C /M A ) or alginate-in-carrageenan (O/M A /M C ) microgels. A vibrating nozzle encapsulation unit was used to form the smaller inner microgels ( d 43 = 170-324 μm), while a hand-held syringe was used to form the larger outer microgels ( d 43 = 2200-3400 μm). Calcium alginate microgels (O/M A ) were more stable to simulated gastrointestinal tract (GIT) conditions than potassium carrageenan microgels (O/M C ), which was attributed to the stronger cross-links formed by divalent calcium ions than the monovalent potassium ions. As a result, the microgel-in-microgel systems had different gastrointestinal fates depending upon the nature of the external microgel phase; i.e., the O/M C /M A system was more resistant to rupture than the O/M A /M C system. The rate of lipid digestion under simulated small intestine conditions decreased in the following order: free oil droplets > O/M C > O/M A > O/M A /M C > O/M C /M A . This effect was attributed to differences in the integrity and dimensions of the microgels in the small intestine, because a hydrogel network surrounding the oil droplets inhibits lipid hydrolysis by lipase. The structured microgels developed in this study may have interesting applications for the protection or controlled release of bioactive agents.