Microencapsulation
technology is being more and more applied in
the textile industry because microcapsules can confer additional properties
to conventional fabrics. In this context, polysulfone microcapsules
containing vanillin were prepared, and their morphology, thermal stability,
and antibacterial properties against Staphylococcus
aureus were assessed. The microcapsules were fabricated
onto 100% cotton fabrics by a coating technique. The resistance of
the coating to several washing cycles was studied, and the durability
of the aromatic finishing was determined. Capsules were stable in
the range between 20 and 100 °C, and they inhibited the growth
of the bacteria at 37 °C for, at least, one week. Most of the
capsules added to the fabric were flushed away between the first and
second washing cycle; however, some capsules were still observed after
the fifth washing. Finally, a survey was conducted in order to know
how consumers perceived the aroma, before and after several washings.
Survey data was statistically analyzed, and a model was built, which
allowed the probability of maintained aromatic finishing for specific
washing cycles to be predicted. Thus, this work sets the basis for
further development of fabrics with antimicrobial activity and pleasant
aromatic finishing based on polysulfone/vanillin capsules.
Polysulfone microcapsules containing vanillin were previously prepared by using a method based on phase inversion by immersion precipitation. Liquid water was used as the nonsolvent. Characteristics of that product were promising but further research was required. This work aims to prepare similar capsules by using vapor water as nonsolvent (vapor-induced phase inversion precipitation). The precipitation technique effect on capsules morphology and performance was studied. The products were morphologically characterized and significant differences were found only in the cross-section structure: if liquid water was used, macrovoids appeared in the wall; whereas by using water vapor, sponge-like structures were obtained. Finally, vanillin release was characterized, and release trends were the same for both preparations. Thus, the proposed process allowed the obtainment of capsules with similar performance. In addition, the use of water vapor showed a reduction of water consumption during the preparation.
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