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Bioinspired porous microstructures of iron-tannate (Fe(III)-TA) coordination polymer framework were synthesized by catenating natural tannic acid with iron(II), using a scalable aqueous synthesis method in ambient conditions. The chemical composition, morphology, physiochemical properties, and colloidal stability of microstructures were elucidated. The surface area (SBET) and the desorption pore volume were measured to be 70.47 m2/g and 0. 44 cm3/g, respectively, and the porous structure was confirmed with an average pore dimension of ~27 nm. Microstructures were thermally stable up to 180 °C, with an initial weight loss of 13.7% at 180 °C. They exhibited high chemical stability with pH-responsive amphoteric properties in aqueous media at pH levels ranging from 2 to 12. Supporting their amphoteric sorption, microstructures exhibited rapid removal of Pb+2 from water, with 99% removal efficiency, yielding a maximum sorption capacity of 166.66 mg/g. Amphoteric microstructures of bioinspired metal–phenolate coordination polymers remain largely unexplored. Additionally, natural polyphenols have seldomly been used as polytopic linkers to construct both porous and pH-responsive amphoteric coordination polymer frameworks with a robust structure in both acidic and basic media. Thus, this de novo porous microstructure of Fe(III)-TA and its physiochemical surface properties have opened new avenues to design thermally and chemically stable, eco-friendly, low-cost amphoteric sorbents with multifunctionality for adsorption, ion exchange, separation, storage, and sensing of both anions and cations present in heterogeneous media.

The impact of environmental-related issues poses a deleterious effect on the existence of human life and its biophysical surroundings. Discarded plastic materials have been identified as threats to the environment as most of these

In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-uptake reduction and oxidative stability during deep-fat frying of chicken breast samples. Chicken samples were deep fat fried in either canola oil, 5% or 10% (w/v) oleogels for 3-4 min at 177.7 °C. Consequently, the proximate composition, microstructural properties, thiobarbituric acid reactive substances (TBARS), texture, and color characteristics were analyzed. Chicken samples fried in 5% and 10% oleogels recorded a lower fat-uptake (8.53% and 9.15%, respectively) compared to canola oil fried samples (15.10%). Generally, samples fried in 5% oleogel had the lowest TBARS and puncture force values. Color properties significantly varied between oleogel and canola oil fried samples. The microstructural evaluation showed observable differences in pore size, cracks, and fissures in the crust among all fried samples. Also, the frying medium did not alter the protein and ash contents of the fried samples (p > 0.05). Comparatively, moisture content was significantly higher in oleogel fried samples than in canola oil fried samples.

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