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Fabrication of bioinspired edible liquid marble with phase transition and tunable water barrier property
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Daheng Wang, Shanpeng Li, Ben Wang, Zhiguang Guo, Weimin Liu. Fabrication of bioinspired edible liquid marble with phase transition and tunable water barrier property[J]. Journal of Zhejiang University Science D, 2021, 4(4): 889-901.
@article{title="Fabrication of bioinspired edible liquid marble with phase transition and tunable water barrier property",
author="Daheng Wang, Shanpeng Li, Ben Wang, Zhiguang Guo, Weimin Liu",
journal="Journal of Zhejiang University Science D",
volume="4",
number="4",
pages="889-901",
year="2021",
publisher="Zhejiang University Press & Springer",
doi="10.1007/s42242-021-00158-z"
}
%0 Journal Article
%T Fabrication of bioinspired edible liquid marble with phase transition and tunable water barrier property
%A Daheng Wang
%A Shanpeng Li
%A Ben Wang
%A Zhiguang Guo
%A Weimin Liu
%J Journal of Zhejiang University SCIENCE D
%V 4
%N 4
%P 889-901
%@ 1869-1951
%D 2021
%I Zhejiang University Press & Springer
%DOI 10.1007/s42242-021-00158-z
TY - JOUR
T1 - Fabrication of bioinspired edible liquid marble with phase transition and tunable water barrier property
A1 - Daheng Wang
A1 - Shanpeng Li
A1 - Ben Wang
A1 - Zhiguang Guo
A1 - Weimin Liu
J0 - Journal of Zhejiang University Science D
VL - 4
IS - 4
SP - 889
EP - 901
%@ 1869-1951
Y1 - 2021
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1007/s42242-021-00158-z
Abstract: Based on aphid wax–honeydew marble and the hydrophobic wax structure of lotus and its derived applications with superareophilic and superhydrophobic properties, edible carnauba wax and beeswax particles were mixed and utilized to mimic
lotus wax and wrap liquid, thus forming liquid marbles (LMs). Through the utilization of continuous production system
(CPS), wax as an interfacial surfactant, water and solid, air-phase or mixed-phase marble content was produced. The edible
liquid marble (ELM) could encapsulate water and food droplets. edible solid marble (ESM) and edible solid hollow marbles
(ESHMs) could be fabricated by applying pectin or syrup. Moreover, through the heating of wax powders with diferent
melting temperatures, stable tablets and hollow capsules could be produced. The wax powder as interfacial surfactant could
frmly bind with pectin through hydrogen bonds on ESM. The edible LMs can therefore be applied for residue reduction,
corrosion reduction, biohazard prevention and cleaning in the food industry. The other phase LMs could act as novel tools
in the pharmaceutical and food industries with the above-mentioned water transport, preservation, sustained releasing and
selective releasing abilities.
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