Microfluidic production of monodisperse biopolymer particles with reproducible morphology by kinetic control
Artikel i vetenskaplig tidskrift, 2012

Microdroplets of phase separating and gelling gelatin-maltodextrin mixtures were produced by a microfluidic technique. The microstructures observed inside the gelled particles were highly reproducible. This resulted from both the controlled production of monodisperse droplets in a microfluidic device and the tuning of gelation and phase separation kinetics. We showed that the internal particle microstructure can be tailored by varying the cooling rate (90 degrees C/min, 55 degrees C/min, 5 degrees C/min), the biopolymer composition (4% gelatin and 6%-7.3% maltodextrin) and the gelatin type (lime hide, pig skin). The particles were analyzed using confocal scanning laser microscopy and image analysis. Microstructures with smaller domain sizes were formed at the fastest cooling rate (90 degrees C/min), and microstructures with large domain sizes were obtained at the slowest cooling rate (5 degrees C/min). Furthermore, differences in particle morphology were observed at this slowest cooling rate. In particles containing pig skin gelatin, maltodextrin was located in the core, whereas gelatin was present at the water-oil interface. The opposite was observed for particles consisting of lime hide gelatin where the maltodextrin was found toward the oil phase. The results also showed that a higher concentration of maltodextrin formed larger bicontinuous microstructures compared to the ones obtained with lower concentrations.

Microparticles

Microfluidic

gelatin/maltodextrin mixtures

flow

phase-separation

droplets

Gelation

delivery

microcapsules

microparticles

gelatin

device

t-junction

Phase separation

Författare

Sophia Wassén

Swedish Institute for Food and Biotechnology

Chalmers University of Technology

E. Rondeau

Eidgenössische Technische Hochschule Zürich (ETH)

Kristin Sott

SuMo Biomaterials

Chalmers, Kemi- och bioteknik, Kemisk apparatteknik

Niklas Lorén

Chalmers, Kemi- och bioteknik, Teknisk ytkemi

SuMo Biomaterials

P. Fischer

Eidgenössische Technische Hochschule Zürich (ETH)

Anne-Marie Hermansson

SuMo Biomaterials

Chalmers, Kemi- och bioteknik, Teknisk ytkemi

Food Hydrocolloids

0268-005X (ISSN)

Vol. 28 20-27

Ämneskategorier

Kemi

DOI

10.1016/j.foodhyd.2011.11.004