Holograms with egg albumin

Pérez-Salinas, P.; Mejias-Brizuela, N. Y.; Olivares‐Pérez, A.; Grande-Grande, A.; Páez-Trujillo, G.; Garay, M. P. Hernández; Fuentes‐Tapia, I.

doi:10.1117/12.762307

Cited by 2 publications

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“…UV-exposed holograms from corn honey had a value of E max = 14% [17]. When the egg albumin/glucose blend was used, the value of E max = 44% was achieved [18]. In another article [19], embossed holograms were obtained on the surface of corn syrup, with G values ranging from 0 to 3000 grooves/mm.…”

Section: Introductionmentioning

confidence: 99%

Surface Morphology Formation of Edible Holographic Marker on Potato Starch with Gelatin or Agar Thin Coatings

et al. 2020

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Edible films and coatings based on biopolymers to protect and extend the shelf life of food and medicine can be functionalized, by applying a holographic marker on the coating surface for marking products or sensing storage conditions. In this work, holographic markers were prepared on the surface of thin biopolymer coatings based on starch, gelatin, agar and also starch/gelatin and starch/agar blends by the nanoimprint method from a film-forming solution. The morphology of the surface of holographic markers using optical microscopy in reflection mode was examined, as well as the reasons for its formation using an analysis of the flow curves of film-forming solutions. It was found that the surface morphology of the marker strongly depends on the composition, consistency index of film-forming solution and miscibility of the components. It was shown that the starch/agar film-forming solution at the ratio of 70/30 wt.% has a low consistency index value of 21.38 Pa·s0.88, compared to 64.56 Pa·s0.67 for pure starch at a drying temperature of 30 °C, and the components are well compatible. Thus, an isotropic morphology of the holographic marker surface was formed and the value of diffraction efficiency of 3% was achieved, compared to 1.5% for the marker made of pure starch. Coatings without holographic markers were analyzed by tensile strength and water contact angle, and their properties are highly dependent on their composition.

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Section: Introductionmentioning

confidence: 99%

Surface Morphology Formation of Edible Holographic Marker on Potato Starch with Gelatin or Agar Thin Coatings

et al. 2020

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“…Films were prepared with propylene glycol-albumin for producing homogeneous matrixes (emulsions) for obtaining better results [9]. The matrixes were optimized to obtain the best diffraction efficiency (DE) of holographic gratings by studying their behavior as a function of the thickness and recorded [10]- [12].…”

Section: Introductionmentioning

confidence: 99%

Holograms in Albumins and Optical Properties Recorded in Real Time

Olivares‐Pérez¹,

Ordóñez-Padilla²,

Toxqui-López³

2015

OPJ

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Holographic recording analysis was performed on the films that were sensitized with ammonium dichromate with albumin of hen and quail (Gallus gallus and Callipepla cali) as abiopolymeric photosensitive matrix. The samples were exposed to an He-Cd laser, λ = 442 nm, at various concentrations, and diffraction efficiencies were measured as a function to the energy, thickness, protein density, aging time, and spatial frequencies. The photosensitivity was measured as a function of storage time, and the gratings were recorded in real time. The photochemical processes involved in the formation of holographic image are described. The results indicate the behavior of colloidal systems based on albumin bird build holographic recording materials.

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Holograms with egg albumin

Cited by 2 publications

References 0 publications

Surface Morphology Formation of Edible Holographic Marker on Potato Starch with Gelatin or Agar Thin Coatings

Surface Morphology Formation of Edible Holographic Marker on Potato Starch with Gelatin or Agar Thin Coatings

Holograms in Albumins and Optical Properties Recorded in Real Time

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