pH‐controlled lavender oil capsulation with ABA‐type block copolymer and usage in paper coating

Kandırmaz, Emine Arman; Bi̇rtane, Hati̇ce; Çi̇ği̇l, Asli Beyler; Ozcan, Arif

doi:10.1002/ffj.3549

Cited by 10 publications

(4 citation statements)

References 33 publications

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“…This is because PUF microencapsulation creates a small amount of roughness on the surface and decreases the brightness slightly. This is consistent with the literature (Arman Kandirmaz et al , 2019; Kandirmaz and Ozcan, 2019; Ural and Kandirmaz, 2018). Both the encapsulated and nonencapsulated inks have slightly reduced gloss with the temperature difference.…”

Section: Resultssupporting

confidence: 94%

Production of thermochromic microcapsulated inks for smart packaging and examination of printability properties

Kandırmaz

Ozcan

Ulusoy

2020

PRT

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Purpose Stimulant-sensitive materials exhibit physical or chemical reversible changes in their properties as a result of environmental variables. One of these materials is thermochromic materials. Materials with thermochromic sensitivity change their color with heat exchange. For this reason, it can be used in many different fields such as security inks. Such substances decompose rapidly by being affected by weather conditions. Furthermore, the particle sizes are larger than normal pigments, and therefore, it is difficult to stabilize thermochromic dyes. Because of all these adverse conditions, thermochromic colorants must be protected before use in the ink. This protection is planned to be provided by the microcapsulation technique. The purpose of this study is to determine the thermochromic printing inks that can be stored stably by microcapsulation technique, to protect it from environmental conditions and the determination of printability parameters. Design/methodology/approach In this study, capsules with a core material of thermochromic dyeing with polyurea formaldehyde (PUF) or poly-phenolmelamine formaldehyde (PMF) shell were synthesized at appropriate pH and temperature using the appropriate solvent and mixing speed. The chemical structure and dimensions of the obtained capsules were examined by ATR-FTIR and scanning electron microscopy, respectively. The produced thermochromic microcapsules were mixed with alkyd resin and mineral oil and screen printing ink was obtained. Printability tests such as surface morphology, color, gloss and light fastness were applied. Findings As a result, it was determined that PMF is not a suitable encapsulation technique for thermochromic dyes under suitable conditions and eliminates thermochromic property by providing heat stability. It was found that PUF microcapsulation can be used in thermochromic dyestuff encapsulation and does not lose the thermochromic property. It has also been found that PUF microcapsules increase the lightfastness and stability of thermochromic dye ink. Originality/value This study provides experimental research on the encapsulation of a thermochromic dye and its use in ink.

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Section: Resultssupporting

confidence: 94%

Production of thermochromic microcapsulated inks for smart packaging and examination of printability properties

Kandırmaz

Ozcan

Ulusoy

2020

PRT

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“…The distribution of the microcapsules on the paper surface was homogeneous without degradation. The colour and gloss properties of the paper were also maintained in compliance with the standards [ 214 ]. In another work, lavender EO was encapsulated by coacervation using gelatin/gum arabica as the shell material.…”

Section: Applications Of Micro-/nanoencapsulated Fragrances and Flmentioning

confidence: 99%

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

2020

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Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

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“…Moreover, efforts to minimize the adverse impacts of chemicals on the environment and human health have made it necessary for us to develop new patterns of consumption. 1 Consumers prefer to buy quality, fresh, and practical products. They also take product safety and environmental impacts and recycling of used packages into consideration.…”

Section: Introductionmentioning

confidence: 99%

“…New technologies and trends have brought along new consumption habits. Moreover, efforts to minimize the adverse impacts of chemicals on the environment and human health have made it necessary for us to develop new patterns of consumption . Consumers prefer to buy quality, fresh, and practical products.…”

Section: Introductionmentioning

confidence: 99%

Natural ink production and printability studies for smart food packaging

Ozcan

Kandırmaz

2020

Color Research & Application

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Versatile smart packages provide information on the freshness of the content and help protect the content from microorganisms. In this sense, in this study both natural antimicrobial properties and pH sensitive natural dyes were obtained from red beet. Inks were prepared and printed using this dye and their suitability for smart packaging was investigated. For this purpose, red beet was cut into small sizes and mixed separately in ethanol and water (1:2) at 200 rpm. The betaine dye was taken up in solvent. These solvents were removed with evaporator and precipitated with centrifugation and dried in a vacuum oven. The chemical structure of the obtained dye was illuminated by Attenuated Total Reflection‐Fourier Transform Infrared Spectroscopy (ATR‐FTIR). The color character was determined by UV spectroscopy. Pink colored natural ink was produced by using ink varnish with carboxymethyl cellulose polymer and solid dye. Screen printing was made with this ink and the color, gloss, and lightfastness characters of prints were examined. Antimicrobial effects of the obtained prints were measured against Staphylococcus aureus and Escherichia coli. Mordanting studies were performed with (KAl[SO4]2.12H2O) and change in color character was measured. The prints produced using the red beet extract have a yellow‐orange color in the basic state; in acid cases it was determined to have a pink‐purple color. In addition, it has been found that the ink prints obtained from red beet have antimicrobial properties against bacteria. Results prove that produced samples have good antimicrobial, pH indicator, and printability properties. This colorant can be used in smart food packaging.

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pH‐controlled lavender oil capsulation with ABA‐type block copolymer and usage in paper coating

Cited by 10 publications

References 33 publications

Production of thermochromic microcapsulated inks for smart packaging and examination of printability properties

Production of thermochromic microcapsulated inks for smart packaging and examination of printability properties

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

Natural ink production and printability studies for smart food packaging

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