Schrödinger's capsule : a (micro) capsulate that is open and closed, almost, at the same time

We exploit different routes for encapsulation of food additives, such as minerals or vitamins, in a polymeric capsule. The added active ingredients should remain inside the capsule for at least a year in an aqueous environment (e.g. a dairy product), since sensory properties or functionality of the ingredients may otherwise be affected. However, after intake the active compound should readily (within 1 h) be released due to the acidic environment in the stomach. First, we propose a phenomenological model in order to study how a polymeric matrix may limit the diffusion of incorporated active molecules. The relation between the release rate of the active compound and its molecular weight is elucidated. Second, the desired capsules may be obtained by specific binding between subunits within the capsule and the active ingredient. We show two examples that rely on this mechanism: amylose-lipid complexes and mixed metal hydroxides. Amylose is able to form inclusion complexes with various types of ligands, including iodine, monoglycerides, fatty acids and alcohols, where the hydrophobic parts of the ligands are entrapped in the hydrophobic helical cavity of amylose. Mixed metal hydroxides are a versatile class of inorganic solids that consist of sheets of metal cations that are octahedrally surrounded by hydroxide molecules. In between these layers anionic species compensate for charge neutrality. In this way, various metal cations (minerals) may be incorporated with a high loading, and negatively charged actives may be placed between the layers. Upon digestion the particles dissolve and the ingredients are digested. Finally, we show that nature has already developed many intriguing capsules

Generation of antibubbles from core-shell double emulsion templates produced by microfluidics

We report the preparation of antibubbles by microfluidic methods. More specifically, we demonstrate a two-step approach, wherein a monodisperse water-in-oil-in-water (W/O/W) emulsion of core-shell construction is first generated via microfluidics and freeze-dried thereafter to yield, upon subsequent reconstitution, an aqueous dispersion of antibubbles. Stable antibubbles are attained by stabilization of the air-water interfaces through a combination of adsorbed particles and polymeric surfactant. The antibubbles strongly resemble the double emulsion templates from which they were formed. When triggered to release, antibubbles show complete release of their cores within about 100 ms

Food-grade pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles

The aim of this study was to investigate the possibility of stabilising foam bubbles in water by adsorption of calcium carbonate (CaCO3) particles. Because CaCO3 is hydrophilic and not surface-active, particles were hydrophobised in situ with several emulsifiers. The used emulsifiers were food-grade and negatively charged at the pH employed. The effect of particle addition on foamability and foam stability of solutions containing either β-lactoglobulin, sodium caseinate, Quillaja, sodium dodecanoate (SD) or sodium stearoyl-2-lactylate (SSL) was studied. It was found that the ability of the emulsifiers to induce surface activity such that the particles are able to adsorb to the air-water interface is related to their structure. The structure needs to consist of a well-defined hydrophobic part and a charged part. Large emulsifiers with a complex structure, such as β-lactoglobulin, sodium caseinate and Quillaja, were able to partially hydrophobise the particles but were not able to act synergistically with the particles to increase the foam stability. Low molecular weight emulsifiers, however, consisting of a single tail with one charged group, such as SD and SSL, adsorbed at the particle surface rendering the particles partially hydrophobic such that they adsorb to the air-water interface. In a subsequent investigation, the pH was changed to a value typical for food products (pH 6–7) and the addition of milk salts on the foamability and foam stability was assessed. Based on these results, the use of food-grade CaCO3 particles hydrophobised in situ with food-grade surfactants (SD or SSL) to prepare ultra-stable aqueous foams is demonstrated

Electrical double layer interactions in bacterial adhesion to surfaces

The DLVO (Derjaguin, Landau, Verwey, Overbeek) theory was originally developed to describe interactions between non-biological lyophobic colloids such as polystyrene particles, but is also used to describe bacterial adhesion to surfaces. Despite the differences between the surface of bacteria and that of non-biological particles, DLVO-descriptions of bacterial adhesion have nearly always treated bacteria as if they were non-biological particles and consequently in many cases these descriptions have failed to describe bacterial adhesion adequately. This review summarizes recent advances in colloid and surface science regarding the electrokinetic characterization of biological colloids, most notably bacteria, and their electric double layer interactions with surfaces. (C) 2002 Elsevier Science B.V. All rights reserved

Acoustically active antibubbles

In this study, we analyse the behaviour of antibubbles when subjected to an ultrasonic pulse. Specically, we derive oscillating behaviour of acoustic antibubbles with a negligible outer shell, resulting in a RayleighPlesset equation of antibubble dynamics. Furthermore, we compare theoretical behaviour of antibubbles to behaviour of regular gas bubbles. We conclude that antibubbles and regular bubbles respond to an acoustic wave in a very similar manner if the antibubble's liquid core radius is less than half the antibubble radius. For larger cores, antibubbles demonstrate highly harmonic behaviour, which would make them suitable vehicles in ultrasonic imaging and ultrasound-guided drug delivery