Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules

Zhang, Chunyu; Xie, Yanli; Jun-jun, Zou

doi:10.1002/jsfa.9713

Cited by 8 publications

(7 citation statements)

References 30 publications

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“…Another study presented a microelectromechanical system (micromanipulation compression, microgripper technique) for computing the viscoelastic properties of hydrogel capsules consisting of alginate-coated chitosan using the Kelvin model . The four-element Burger model was used to demonstrate the creep recovery test response for the shell material of starch-modified oil in water microcapsules with vitamin A acetate as the core material …”

Section: Results and Discussionmentioning

confidence: 99%

“…19 The fourelement Burger model was used to demonstrate the creep recovery test response for the shell material of starch-modified oil in water microcapsules with vitamin A acetate as the core material. 20 In this work, we suggest the five-element viscoelastic model (see Figure 5) that consists of two Kelvin−Voigt configurations and one dashpot element arranged in series and is used for fitting the deformation versus time data for the microcapsules. For the complete response that is strain with respect to time for a step-stress proportional to…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Study of the Effect of Hydrolysis Time on the Mechanical Properties of Polysiloxane Microcapsules

Puri

Thaokar

2022

Langmuir

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It is known that the microstructure and thereby the mechanical properties of membranes constituting microcapsules are sensitive to parameters such as precursor concentration and pH. In the case of polysiloxane microcapsules, the oligomers, which are already formed in the continuous oil phase, because of the inherent moisture content in the oil phase, deposit on the membrane surface, resulting in the formation of a microstructure with a hairy layer. An electrodeformation investigation shows that the deposition of these oligomers is predominant in the smaller microcapsules compared to the larger ones and results in strain hardening and plasticity in the microcapsule membrane at high deformation. However, if the hydrolysis time during the synthesis of microcapsules is controlled, a smooth morphology (with a diminished hairy layer) can be realized for smaller capsules, as well. This work, using the electrodeformation method, demonstrates significant viscoelasticity and plasticity in the response of the capsules to applied electric stress and establishes an equivalence between simple spring and dashpot element-based phenomenological models with respect to the membrane properties using a linearized viscoelastic elasto-electrohydrodynamic model. The model can capture plasticity and strain hardening that are otherwise missed in simplified elasticity-based models.

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Section: Results and Discussionmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Study of the Effect of Hydrolysis Time on the Mechanical Properties of Polysiloxane Microcapsules

Puri

Thaokar

2022

Langmuir

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“…Recently, alginate-coated chitosan capsules were studied using the microelectromechanical (MEMS) microgripper technique, and the Kelvin model was used to find the viscoelastic characteristics of these microcapsules [27]. The viscoelastic properties of oil-in-water vitamin A capsules coated with starch were studied using the four-element Burger model [43]. Similarly, urea-formaldehyde microcapsules showed viscoelastic characteristics, and the relaxation was described by the three-element Maxwell model [22].…”

Section: Introductionmentioning

confidence: 99%

Study of Interfacial Rheology of Human Serum Albumin Microcapsules using Electrodeformation Technique

Puri¹,

Thaokar²

2022

Preprint

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Understanding the mechanical characterization of microcapsules is critical for their precise applications, such as in pharmaceuticals, cosmetics, agriculture, food industries, etc. Microcapsules synthesized from different materials show distinct mechanical characteristics. It is therefore necessary to study these systems considering their respective micro-physics for an exact theoretical model suitable to these systems. In the present work, we conducted mechanical characterization of the membrane of human serum albumin (HSA) microcapsules using the electrodeformation technique. Proteins are widely used as encapsulating materials for many biomedical and food industries. Relating the microstructure to the mechanical properties of a protein-membrane is a challenge owing to its complex structure and sensitivity towards different environmental conditions such as pH, temperature, and solvents. Interfacial rheology of human serum albumin microcapsules studied using the electrodeformation technique shows that HSA capsules are strain-softening in nature. The viscoelasto-electrohydrodynamic model was utilized to understand the creep mechanism in the human serum albumin capsules. The effect of different reaction parameters such as protein concentration and pH on the morphology of the capsule membrane was investigated, and an attempt has been made to correlate microstructure with the mechanical properties. The pH has a remarkable effect on the morphology of HSA microcapsules which is also reflected in their mechanical characteristics. The capsule synthesized with carbonate buffer shows very distinct morphology with pores on the membrane surface, making the membrane less elastic with significant nonrecoverable creep. The capsules synthesized with different protein concentrations at the same pH condition show different morphology and thus different rheological properties. Capsules with a low concentration of HSA show smooth membrane structure with higher Young's modulus than

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“…Ketchup texture is an essential factor in evaluating consumer acceptance (Zhang, Xie, & Zou, 2019). The texture includes several properties of which consistency and viscosity are usually considered as the main aspects of the quality of tomato products (Tauferova et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling

Baeghbali

Shahriari

Pazuki

2021

J Food Process Engineering

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The simultaneous determination of the suitable level of homogenization pressure and modified starch is an important issue, which affects the quality of the industrial ketchup. In this study, ketchup was produced at different pressures of homogenization (0, 5, 8, 11, 14, 17, and 20 MPa) and different weight percentages of modified starch (0, 0.1, 0.4, 0.7, and 1 g/100 g). The viscosity of ketchup was measured at different temperatures. The results showed that the selected ketchup, which contains 1 g/100 g of modified starch and homogenized at a temperature of 25°C and a pressure of 14 MPa, has the optimum viscosity and consistency. After that, to evaluate the effect of homogenization on the physical properties of selected ketchup, additional tests such as the dynamic dispersion scale, the optical microscopy and the Fourier transform infrared spectrophotometer were done. The results indicated a smaller particle size, a more uniform, and a continuous structure of selected ketchup compared with the control sample. Consequently, several different rheological models were investigated for evaluating the rheological behavior of selected ketchup. The statistical measures indicated that the Cross model could predict the rheological behavior of selected ketchup well (R2 = 0.998). Practical Applications Viscosity and syneresis can have strong effects on ketchup quality. Also, reliable rheological data are necessary for designing and optimization of ketchup processing equipment such as pumps, piping, heat exchangers, evaporators, sterilizers, filters, and mixers. In this research, the simultaneous effect of the modified starch and pressure homogenization on the rheological data of ketchup was evaluated. The purpose of this study is to help the ketchup industry by determining the optimum level of homogenization pressure and the optimal dose of modified starch when used simultaneously. Paying attention to this subject is vital for loss prevention in the process and machine depreciation. Furthermore, the rheological behavior which is important during storage, processing, and the transport of ketchup in the industry is determined.

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Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules

Cited by 8 publications

References 30 publications

Study of the Effect of Hydrolysis Time on the Mechanical Properties of Polysiloxane Microcapsules

Study of the Effect of Hydrolysis Time on the Mechanical Properties of Polysiloxane Microcapsules

Study of Interfacial Rheology of Human Serum Albumin Microcapsules using Electrodeformation Technique

Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling

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