Determination of Mechanical Properties of Microcapsules

Sagis, Leonard M.C.

doi:10.1016/b978-0-12-800350-3.00010-8

Cited by 9 publications

(8 citation statements)

References 28 publications

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“…More specifically in many food applications, a very adjustable kind of mechanical strength is desired in the microcapsules. The mechanical properties of the microcapsules include elastic modulus, rupturing force that is required to rupture the capsule and nominal rupture stress, which is equal to the rupture force divided by the initial cross-sectional area of the microcapsule (Sagis, 2015). And these largely depend on the core to shell ratio in capsule and also on the preparation and processing conditions, Colloidal foam Atomic Force Microscopy (AFM) method basically involves microcompression of a single particle (Sagis, 2015).…”

Section: Micromechanical Propertiesmentioning

confidence: 99%

“…The mechanical properties of the microcapsules include elastic modulus, rupturing force that is required to rupture the capsule and nominal rupture stress, which is equal to the rupture force divided by the initial cross-sectional area of the microcapsule (Sagis, 2015). And these largely depend on the core to shell ratio in capsule and also on the preparation and processing conditions, Colloidal foam Atomic Force Microscopy (AFM) method basically involves microcompression of a single particle (Sagis, 2015). Herein, the capsule under consideration is allowed to adsorb onto a substrate, which is then deformed by a colloidal probe particle attached to a cantilever AFM, as shown in Figure 3.…”

Section: Micromechanical Propertiesmentioning

confidence: 99%

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Microencapsulation: An overview on concepts, methods, properties and applications in foods

2021

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Microencapsulation is an advanced food processing technology, using which any compound can be encapsulated inside a particular material, making a tiny sphere of diameter ranging from 1 μm to several 100 μm. Microencapsulation is done for protecting the sensitive compounds and, hence, ensuring their safe delivery. The compound or active material which is encapsulated is called the core and the material which is used for encapsulating is called the encapsulant. Encapsulants can be either polymeric or nonpolymeric materials like cellulose, ethylene glycol, and gelatin. There are several techniques used for microencapsulation. Fluidized bed coating, spray cooling, spray drying, extrusion, and coacervation are few to be named. The selection of a particular technique depends upon the properties of the core material, encapsulant, and different properties and morphology of the capsules desired. The characterization and optimization of efficient and successful encapsulation can be done by studying the encapsulation efficiency and various properties of the capsules like morphology, size, hydrophobicity, hygroscopicity, solubility, surface tension, thermal behavior, and mechanical properties. Microencapsulation is a technology that is extensively used in foods, whether as a fortifying tool or as a mode for the development of a functional food. Based on the fundamental understanding of encapsulation and latest research and findings from literature, this review critically analyses and brings together the utilization of this particular technique in foods, different methods used for encapsulation, different properties of the capsules which result from the different techniques adopted for microencapsulation and different release mechanisms used for delivering the compounds.

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Section: Micromechanical Propertiesmentioning

confidence: 99%

Section: Micromechanical Propertiesmentioning

confidence: 99%

Microencapsulation: An overview on concepts, methods, properties and applications in foods

2021

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“…However, data obtained also allowed to find out that several authors used pH values to study the interfacial reaction to form polyurea microcapsules [ 23 , 24 , 27 , 28 ], but they did not consider the side reaction of amines with carbon dioxide to form carbamates—something that was detected in this study. The method used here, different to other reported techniques [ 29 , 30 , 31 , 32 ], allowed to measure the compression force to a sample of microcapsules and this also permitted to find coherent results for changes in formulation and composition. However, the sensibility of the method may be an obstacle for some applications and only provides a way to compare the strength of different formulations of the polymer in the wall of the microcapsules.…”

Section: Discussionmentioning

confidence: 99%

“…Within the framework of this multi-scale approach analysis, the validity of the pH measurement method reported in previous studies as suitable to follow reaction kinetics or diffusion of reagents over the wall of the microcapsules is tested [ 23 , 27 , 28 ]. Furthermore, while some studies measure the strength of the polymer forming the shell by synthetizing the polymer separately and using tensiometry or two-dimensional rheology [ 29 , 30 ], or directly on the microcapsule by using micromanipulation [ 31 ] and nanomanipulation [ 32 ]; here, the measurement is carried out over a sample of the microcapsules’ suspension with a straightforward procedure using a texture analyzer. To the best of the authors´ knowledge, this is the first time that this technique is used to follow the compressive force directly on the suspension of microcapsules instead of isolating them and testing their strength separately.…”

Section: Introductionmentioning

confidence: 99%

A Multi-Scale Approach to Microencapsulation by Interfacial Polymerization

et al. 2021

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This work applies a multi-scale approach to the microencapsulation by interfacial polymerization. Such microencapsulation is used to produce fertilizers, pesticides and drugs. In this study, variations at three different scales (molecular, microscopic and macroscopic) of product design (i.e., product variables, process variables and properties) are considered simultaneously. We quantify the effect of the formulation, composition and pH change on the microcapsules’ properties. Additionally, the method of measuring the strength of the microcapsules by crushing a sample of microcapsules’ suspension was tested. Results show that the xylene release rate in the microcapsules decreases when the amine functionality is greater due to a stronger crosslinking. Such degree of crosslinking increases the compression force over the microcapsules and improves their appearance. When high levels of amine concentration are used, the initial pH values in the reaction are also high which leads to agglomeration. This study provides a possible explanation to the aggregation based on the kinetic and thermodynamic controls in reactions and shows that the pH measurements account for the polyurea reaction and carbamate formation, which is a reason why this is not a suitable method to study kinetics of polymerization. Finally, the method used to measure the compressive strength of the microcapsules detected differences in formulations and composition with low sensibility.

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“…Zein, seen in Figure 2 , is a natural prolamin which can be separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) into α-, β-, γ-, and δ-zein [ 122 ]. It is the main storage protein of corn at 45–50%, it is water insoluble (due to the hydrophobic character of its apolar amino acids, proline and glutamine [ 123 ]), and it is nontoxic and biodegradable [ 124 , 125 ].…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

et al. 2020

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This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

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Determination of Mechanical Properties of Microcapsules

Cited by 9 publications

References 28 publications

Microencapsulation: An overview on concepts, methods, properties and applications in foods

Microencapsulation: An overview on concepts, methods, properties and applications in foods

A Multi-Scale Approach to Microencapsulation by Interfacial Polymerization

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

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