Andrew L. Campbell
Fabrication of functional anisotropic food-grade micro-rods with micro-particle inclusions with potential application for enhanced stability of food foams
Campbell, Andrew L.; Stoyanov, Simeon D.; Paunov, Vesselin N.
Simeon D. Stoyanov
Professor Vesselin Paunov V.N.Paunov@hull.ac.uk
Professor of Physical Chemistry and Advanced Materials
We have fabricated novel, food-grade anisotropic 'lumpy' micro-rods with micro-particle inclusions using an in-shear flow solvent attrition technique. Various micro-particle inclusions have been used in shellac and ethyl cellulose micro-rods which include sporopollenin microcapsules, porous silicas, yeast cells, sodium bicarbonate micro-crystals, metal micro-particles and magnetite nano-particles. Functionalisation of the micro-rods also involved thermal or microwave induced degradation of particles incorporated in the polymeric micro-rods. Using this technique we have produced a range of lumpy and 'ballooned' micro-rods and have characterised their morphologies by using optical and fluorescence microscopy. Our study indicates that the lumpy micro-rods have an increased efficiency as foam stabilisers compared with regular 'smooth' micro-rods without particle inclusions.
|Journal Article Type||Article|
|Publication Date||Mar 5, 2009|
|Publisher||Royal Society of Chemistry|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Campbell, A. L., Stoyanov, S. D., & Paunov, V. N. (2009). Fabrication of functional anisotropic food-grade micro-rods with micro-particle inclusions with potential application for enhanced stability of food foams. Soft matter, 5(5), 1019-1023. https://doi.org/10.1039/b812706a|
|Keywords||food-grade micro-rods, shellac, ethyl cellolose, inclusions, foaming agents, foamability, yeast, polymer microparticles, solvent attrition|
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