Hydrophobically Modified Gelatin Particles for Production of Liquid Marbles
The unique properties and morphology of liquid marbles (LMs) make them potentially useful for various applications. Non-edible hydrophobic organic polymer particles are widely used to prepare LMs. It is necessary to increase the variety of LM particles to extend their use into food and pharmaceutica...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/14/22/4849 |
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| author | Takayuki Takei Rio Tomimatsu Takanori Matsumoto Kamalalayam Rajan Sreejith Nam-Trung Nguyen Masahiro Yoshida |
| author_facet | Takayuki Takei Rio Tomimatsu Takanori Matsumoto Kamalalayam Rajan Sreejith Nam-Trung Nguyen Masahiro Yoshida |
| author_sort | Takayuki Takei |
| collection | DOAJ |
| description | The unique properties and morphology of liquid marbles (LMs) make them potentially useful for various applications. Non-edible hydrophobic organic polymer particles are widely used to prepare LMs. It is necessary to increase the variety of LM particles to extend their use into food and pharmaceuticals. Herein, we focus on hydrophobically modified gelatin (HMG) as a base material for the particles. The surface tension of HMG decreased as the length of alkyl chains incorporated into the gelatin and the degree of substitution (DS) of the alkyl chains increased. HMG with a surface tension of less than 37.5 mN/m (determined using equations based on the Young–Dupré equation and Kaelble–Uy theory) successfully formed LMs of water. The minimum surface tension of a liquid in which it was possible to form LMs using HMG particles was approximately 53 mN/m. We also showed that the liquid-over-solid spreading coefficient <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>S</mi><mrow><mi mathvariant="normal">L</mi><mo>/</mo><mi mathvariant="normal">S</mi></mrow></msub></mrow></semantics></math></inline-formula> is a potential new factor for predicting if particles can form LMs. The HMG particles and the new system for predicting LM formation could expand the use of LMs in food and pharmaceuticals. |
| first_indexed | 2024-03-09T18:02:56Z |
| format | Article |
| id | doaj.art-5ef09d645654445caa7e0cbb528b6c30 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T18:02:56Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-5ef09d645654445caa7e0cbb528b6c302023-11-24T09:41:59ZengMDPI AGPolymers2073-43602022-11-011422484910.3390/polym14224849Hydrophobically Modified Gelatin Particles for Production of Liquid MarblesTakayuki Takei0Rio Tomimatsu1Takanori Matsumoto2Kamalalayam Rajan Sreejith3Nam-Trung Nguyen4Masahiro Yoshida5Department of Chemical Engineering, Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima 890-0065, JapanDepartment of Chemical Engineering, Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima 890-0065, JapanDepartment of Chemical Engineering, Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima 890-0065, JapanQueensland Micro- and Nanotechnology Centre, Nathan Campus, Griffith University, 170 Kessels Road, Nathan, QLD 4111, AustraliaQueensland Micro- and Nanotechnology Centre, Nathan Campus, Griffith University, 170 Kessels Road, Nathan, QLD 4111, AustraliaDepartment of Chemical Engineering, Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima 890-0065, JapanThe unique properties and morphology of liquid marbles (LMs) make them potentially useful for various applications. Non-edible hydrophobic organic polymer particles are widely used to prepare LMs. It is necessary to increase the variety of LM particles to extend their use into food and pharmaceuticals. Herein, we focus on hydrophobically modified gelatin (HMG) as a base material for the particles. The surface tension of HMG decreased as the length of alkyl chains incorporated into the gelatin and the degree of substitution (DS) of the alkyl chains increased. HMG with a surface tension of less than 37.5 mN/m (determined using equations based on the Young–Dupré equation and Kaelble–Uy theory) successfully formed LMs of water. The minimum surface tension of a liquid in which it was possible to form LMs using HMG particles was approximately 53 mN/m. We also showed that the liquid-over-solid spreading coefficient <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>S</mi><mrow><mi mathvariant="normal">L</mi><mo>/</mo><mi mathvariant="normal">S</mi></mrow></msub></mrow></semantics></math></inline-formula> is a potential new factor for predicting if particles can form LMs. The HMG particles and the new system for predicting LM formation could expand the use of LMs in food and pharmaceuticals.https://www.mdpi.com/2073-4360/14/22/4849liquid marblegelatinspreading coefficientsurface tension |
| spellingShingle | Takayuki Takei Rio Tomimatsu Takanori Matsumoto Kamalalayam Rajan Sreejith Nam-Trung Nguyen Masahiro Yoshida Hydrophobically Modified Gelatin Particles for Production of Liquid Marbles Polymers liquid marble gelatin spreading coefficient surface tension |
| title | Hydrophobically Modified Gelatin Particles for Production of Liquid Marbles |
| title_full | Hydrophobically Modified Gelatin Particles for Production of Liquid Marbles |
| title_fullStr | Hydrophobically Modified Gelatin Particles for Production of Liquid Marbles |
| title_full_unstemmed | Hydrophobically Modified Gelatin Particles for Production of Liquid Marbles |
| title_short | Hydrophobically Modified Gelatin Particles for Production of Liquid Marbles |
| title_sort | hydrophobically modified gelatin particles for production of liquid marbles |
| topic | liquid marble gelatin spreading coefficient surface tension |
| url | https://www.mdpi.com/2073-4360/14/22/4849 |
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