Bead Formation, Strengthening, and Modification

Nussinovitch, A.

doi:10.1007/978-1-4419-6618-6_2

Cited by 18 publications

(9 citation statements)

References 114 publications

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“…Similarly, calcium alginate is formed near the interface through the coalescence of oppositely charged droplets containing sodium alginate (SA) and CaCl 2 , as shown in the top row of Fig. 6 b 32 33 . Phenol red is also added to the SA solution to observe the formation of calcium alginate.…”

Section: Resultsmentioning

confidence: 99%

Electrically Controllable Microparticle Synthesis and Digital Microfluidic Manipulation by Electric-Field-Induced Droplet Dispensing into Immiscible Fluids

Hong

et al. 2016

Sci Rep

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The dispensing of tiny droplets is a basic and crucial process in a myriad of applications, such as DNA/protein microarray, cell cultures, chemical synthesis of microparticles, and digital microfluidics. This work systematically demonstrates droplet dispensing into immiscible fluids through electric charge concentration (ECC) method. It exhibits three main modes (i.e., attaching, uniform, and bursting modes) as a function of flow rates, applied voltages, and gap distances between the nozzle and the oil surface. Through a conventional nozzle with diameter of a few millimeters, charged droplets with volumes ranging from a few μL to a few tens of nL can be uniformly dispensed into the oil chamber without reduction in nozzle size. Based on the features of the proposed method (e.g., formation of droplets with controllable polarity and amount of electric charge in water and oil system), a simple and straightforward method is developed for microparticle synthesis, including preparation of colloidosomes and fabrication of Janus microparticles with anisotropic internal structures. Finally, a combined system consisting of ECC-induced droplet dispensing and electrophoresis of charged droplet (ECD)-driven manipulation systems is constructed. This integrated platform will provide increased utility and flexibility in microfluidic applications because a charged droplet can be delivered toward the intended position by programmable electric control.

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Section: Resultsmentioning

confidence: 99%

Electrically Controllable Microparticle Synthesis and Digital Microfluidic Manipulation by Electric-Field-Induced Droplet Dispensing into Immiscible Fluids

Hong

et al. 2016

Sci Rep

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“…It can be seen that loading with Cu(II) complex significantly decreases microcapsules swelling. One of the main factors that determine alginate swelling is a concentration of gelling cations during preparation having a major effect on both, the kinetics of gelation and the characteristics of the gel formed [ 40 , 41 , 42 ]. Both cations, calcium, and copper are gelling cations and cooperatively interact with a block of L-guluronic acid groups forming stronger ionic crosslinks between different alginate chains and denser networks than in CS/(ALG/Ca).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Synthesized Plant Growth Regulator Based on Copper(II) Complex in Chitosan/Alginate Microcapsules

Kudasova

Mutaliyeva

Vlahoviček-Kahlina

et al. 2021

IJMS

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A new copper complex, trans-diaqua-trans-bis [1-hydroxy-1,2-di (methoxycarbonyl) ethenato] copper (abbreviation Cu(II) complex), was synthesized and its plant growth regulation properties were investigated. The results show a sharp dependence of growth regulation activity of the Cu(II) complex on the type of culture and its concentration. New plant growth regulator accelerated the development of the corn root system (the increase in both length and weight) but showed a smaller effect on the development of the wheat and barley root systems. Stimulation of corn growth decreased with increasing Cu(II) complex concentration from 0.0001% to 0.01% (inhibition at high concentrations—0.01%). The development of corn stems was also accelerated but to a lesser extent. Chitosan-coated calcium alginate microcapsules suitable for delivery of Cu(II) complex to plants were prepared and characterized. Analysis of the FTIR spectrum showed that complex molecular interactions between functional groups of microcapsule constituents include mainly electrostatic interactions and hydrogen bonds. Microcapsules surface exhibits a soft granular surface structure with substructures consisting of abundant smaller particles with reduced surface roughness. Release profile analysis showed Fickian diffusion is the rate-controlling mechanism of Cu(II) complex releasing. The obtained results give new insights into the complexity of the interaction between the Cu(II) complex and microcapsule formulation constituents, which can be of great help in accelerating product development for the application in agriculture

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“…Terlihat bahwa secara umum pada semua jenis bahan pengkapsul, semakin tinggi konsentrasi alginat yang digunakan maka semakin tinggi rendemen yang dihasilkan. Hal ini dikarenakan dengan semakin tinggi konsentrasi alginat maka semakin banyak anion karboksilat alginat yang bereaksi dengan ion Ca 2+ membentuk jaringan tiga dimensi, sehingga semakin banyak matriks yang terbentuk (Nussinovitch, 2010). Sebaliknya semakin tinggi konsentrasi pati yang digunakan dapat menghalangi pembentukan matriks dan menyebabkan penurunan rendemen beads.…”

Section: Hasil Dan Pembahasan Rendemen Beads Pati-alginatunclassified

Optimasi Pati-Alginat sebagai Bahan Pengkapsul Bakteri Probiotik terhadap Karakteristik Beads

Miskiyah

Juniawati

Widaningrum

2020

J. Apl. Teknol. Pang.

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Enkapsulasi merupakan proses pembungkusan (coating) suatu bahan inti dengan menggunakan bahan pengkapsul tertentu. Pemanfaatan maltodekstrin, pati sagu, dan maizena sebagai bahan pengkapsul probiotik belum banyak dikembangkan sehingga dapat dijadikan kandidat bahan pengkapsul baru. Tujuan penelitian ini adalah untuk menentukan perbandingan konsentrasi pati-alginat terbaik yang dapat digunakan untuk enkapsulasi probiotik. Rancangan percobaan yang digunakan adalah rancangan faktorial menggunakan 2 faktor, yaitu jenis bahan pengkapsul dan perbandingan konsentrasi bahan pengkapsul. Faktor jenis bahan pengkasul terdiri dari 3 taraf yaitu maltodekstrin-alginat, pati sagu-alginat, dan maizena-alginat, sedangkan faktor konsentrasi bahan pengkapsul terdiri dari 3 taraf yaitu 1:1; 1:2; dan 1:3 (b/b). Hasil penelitian menunjukkan bahwa perbandingan pati-alginat secara bervariasi menghasilkan karakteristik beads dari segi rendemen, diameter beads, dan bentuk beads yang spesifik. Kesimpulannya, bahan pengkapsul probiotik yang terbaik yaitu perbandingan pati:alginat sebesar 1:3.Optimation Starch-alginate for Probiotic Bacteria Encapsulant Based on Beads Characteristic Abstract Encapsulation was known as process of coating a core material using specific materials. The use of maltodextrin, sago starch, and corn starch as a probiotic material for encapsulation has not been widely developed as new material. The aim of the study was to determine the best ratio of starch-alginate concentrations. The experimental design used was factorial design using 2 factors, namely the type of material and the ratio of the concentration. The type of material for encapsulation consisted of: maltodextrin-alginate, sago-alginate starch, and corn starch-alginate, while the concentration was 1:1, 1:2, and 1:3 (w/w). The results showed that the varioys types of materials and concentration provided specific beads characteristic, i.e. yield, beads diameter, and beads shape. As conclusion, the optimum ratio of starch-alginate as probiotic encapsulating could be determined at a ratio of 1:3.

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Bead Formation, Strengthening, and Modification

Cited by 18 publications

References 114 publications

Electrically Controllable Microparticle Synthesis and Digital Microfluidic Manipulation by Electric-Field-Induced Droplet Dispensing into Immiscible Fluids

Electrically Controllable Microparticle Synthesis and Digital Microfluidic Manipulation by Electric-Field-Induced Droplet Dispensing into Immiscible Fluids

Encapsulation of Synthesized Plant Growth Regulator Based on Copper(II) Complex in Chitosan/Alginate Microcapsules

Optimasi Pati-Alginat sebagai Bahan Pengkapsul Bakteri Probiotik terhadap Karakteristik Beads

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