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Bio-Design and Manufacturing  2021 Vol.4 No.4 P.889-901

http://doi.org/10.1007/s42242-021-00158-z


Fabrication of bioinspired edible liquid marble with phase transition and tunable water barrier property


Author(s):  Daheng Wang, Shanpeng Li, Ben Wang, Zhiguang Guo, Weimin Liu

Affiliation(s):  State Key Laboratory of Solid Lubrication, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; more

Corresponding email(s):   zguo@licp.cas.cn

Key Words:  Wax particle mixture, Edible, Hydrophobic powder, Liquid marble, Phase transition, Food


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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.

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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.

湖北大学郭志光等 | 构建仿生可食用液体弹珠的多相转换和可调节阻水能力

本研究聚焦蚜虫仿生液体弹珠的可食用化制备及其多相转换和可调节阻水能力。液体弹珠通常采用的表面含氟颗粒包裹水的制备策略是限制其运用到食品药品领域的主要因素,将表面包裹颗粒可食用化是解决此问题的理想方案。鉴于此,本文基于荷叶表面微纳结构和化学组成构建了可食用液体弹珠,并通过利用连续生产系统,以巴西棕榈蜡和蜂蜡混合颗粒作为界面活性剂,包裹水和固体,空气相或混合相完成了稳定食品液体弹珠、载药颗粒、载药胶囊的生产。可食用的液体弹珠可以包裹水和食品。载药颗粒、载药胶囊可以通过应用果胶或糖浆作为内容物来制造。此外,通过加热不同比例的混合蜡粉可以生产出水稳定的载药颗粒、载药胶囊。蜡粉作为界面活性剂可以与果胶形成牢固氢键结合。因此,可食用的液体弹珠可用于食品工业中的残留物减少、腐蚀减少、生物危害预防和清洁。载药颗粒、载药胶囊可以作为具有水运、保鲜、缓释和选择性释放能力的新型药用包装材料。

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