Research update: Plant-based calamari that rivals real seafood in texture
Peer-Reviewed Publication
Updates every hour. Last Updated: 8-Oct-2025 03:11 ET (8-Oct-2025 07:11 GMT/UTC)
Plant-based seafood alternatives should have similar flavors, textures and nutritional content to the foods they mimic. And recreating the properties of fried calamari rings, which have a neutral flavor and a firm, chewy texture after being cooked, has been a challenge. Building off previous research, a team publishing in ACS Food Science & Technology describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.
Two-dimensional porphyrin-based COFs show great promise for photocatalytic CO2 reduction, yet their π-π stacking often impedes active site exposure and charge transfer. Researchers developed a series of porphyrin COFs with tunably twisted linkers. The N-N-linked twisted unit in NN-Por-COF creates a remarkably undulating layered structure that enhances mass transport and exposes more active sites, while simultaneously modulating the electronic structure of cobalt-porphyrin to reduce reaction barriers. This dual structural and electronic optimization yields outstanding photocatalytic performance, achieving CO production rates of 22.38 and 3.02 mmol g−1 h−1 under pure and 10% CO2, respectively, surpassing most porphyrin-based photocatalysts.
Cationic Ir(III) complex bound to synthetic saponite was used as a donor for TTA-UC(Triplet-triplet annihilation up-conversion)with 9,10-diphenylanthracne.
High quantum yield of TTA-UC was attained due to the hybridization with organically modified synthetic saponite in R-limonene.
Since R-limonene is a natural product belonging to a green solvent, the present finding may promise the possible utility of clay minerals for TTA-UC in green solvents.