油包深共熔溶劑製成可食用的堵塞乳液應用於3D食品列印

以作者查詢圖書館館藏

、以作者查詢臺灣博碩士

、以作者查詢全國書目

、勘誤回報

、線上人數：145

、訪客IP：3.137.171.196

姓名

郭法樵(Fa-Ciao Guo) 查詢紙本館藏

畢業系所

化學工程與材料工程學系

論文名稱

油包深共熔溶劑製成可食用的堵塞乳液應用於3D食品列印
(Edible jammed deep eutectic solvent-in-oil emulsions for 3D food printing)

相關論文

★ 單一高分子在接枝表面的吸附現象-分子模擬	★ 化學機械研磨的微觀機制探討
★ 界面活性劑與微脂粒的作用	★ 家禽傳染性華氏囊病病毒與VP2次病毒顆粒對固定化鎳離子之異相吸附
★ 液滴潤濕與接觸角遲滯	★ 親溶劑奈米粒子於高分子溶液中的自組裝現象
★ 具界面活性溶質之蒸發殘留圖形研究	★ 奈米自泳動粒子之擴散行為
★ 抗氧化奈米銅粒子的製備及分析	★ 柱狀自泳動粒子之擴散行為與沉降平衡
★ 過氧化氫的界面性質與穩定性	★ 液橋分離與液面爬升物體之研究
★ 電潤濕動態行為探討	★ 表面粗糙度對接觸角遲滯影響之效應
★ 以耗散粒子動力學法研究奈米自泳動粒子輸送現象	★ 低溫還原氧化石墨烯薄膜

檔案

[Endnote RIS 格式]

[Bibtex 格式]

[相關文章]

[文章引用]

[完整記錄]

[館藏目錄]

至系統瀏覽論文 (2029-6-30以後開放)

摘要(中)

當濃縮乳化液的體積分數超過臨界值時，往往會形成堵塞結構，表現出固體般的行為。在這項工作中，我們開發了一種新穎的可食用高內相乳化液，將可食用的深共熔溶劑（DES）作為分散相，以向日葵油和Span 80作為連續相，配製DES-in-oil乳化液。徹底研究了所得DES-in-oil乳化液的流變性質，重點關注了屈服應力和儲存模量，這些是固體般特性的指標。此外，使用光學顯微鏡分析了乳化液的微觀結構，以確定DES微滴的大小分佈。我們的研究進一步探討了攪拌時間對乳化液形成的影響，揭示了長時間的攪拌通過減小液滴尺寸來增強乳化液的機械性能。這種創新的乳化液展示了在3D食品打印中的潛在應用，可以用於直接形成預定義的固體結構。這樣打印的食品可以呈現各種形狀，無需後處理，在四個月內保持形狀完整性和自給自足性。

摘要(英)

Concentrated emulsions, when their volume fractions exceed a critical value, tend to adopt a jammed structure and exhibit solid-like behavior. In this work, we develop a novel, edible high internal phase emulsion that incorporates an edible deep eutectic solvent (DES) as the dispersed phase, along with sunflower oil and Span 80 as the continuous phase, to formulate DES-in-oil emulsions. The rheological properties of the resulting DES-in-oil emulsions are thoroughly examined, focusing on the yield stress and storage modulus, which are indicative of solid-like characteristics. Additionally, the emulsion’s microstructure is analyzed using optical microscopy to determine the size distribution of the DES droplets. Our study further explores the impact of agitation time on the emulsion’s formation, revealing that prolonged agitation strengthens the emulsion’s mechanical properties by reducing droplet sizes. This innovative emulsion showcases potential applications in 3D food printing, where it can be used to directly form predefined solid structures. Such printed food can assume various shapes without requiring post-processing, maintaining shape integrity and self-sustainability for up to four months.

關鍵字(中)

★ 深共熔溶劑
★ 濃縮乳液
★ 3D食品列印
★ 流變性能

關鍵字(英)

★ Deep eutectic solvent
★ Concentrated emulsion
★ 3D food printing
★ rheological property

論文目次

摘要 i
Abstract ii
Table of contents iii
Lists of Figures iv
Chapter 1 Introduction 1
Chapter 2 Experiment 4
2-1 Materials 4
2-2 Preparation of supercooled DES 4
2-3 Preparation of DES-in-oil emulsion 4
2-4 Rheological analysis and measurements of droplet sizes 5
2-5 Characterization of the continuous phase component 5
2-6 Writing with the DES-in-oil emulsion ink 5
Chapter 3 Results and discussion 7
3-1 Characterization of DES-in-oil emulsion 7
3-2 Effects of agitation time 13
3-3 Edible 3D printing ink 17
Chapter 4 Conclusion 21
Reference 22

參考文獻

[1] Clarke, C. J.; Tu, W. C.; Levers, O.; Brohl, A.; Hallett, J. P. “Green and Sustainable
Solvents in Chemical Processes,” Chemical Reviews, vol. 118, no. 2, 2018, pp. 747-800.
[2] Hansen, B. B.; Spittle, S.; Chen, B.; Poe, D.; Zhang, Y.; Klein, J. M.; Horton, A.; Adhikari, L.; Zelovich, T.; Doherty, B. W.; Gurkan, B.; Maginn, E. J.; Ragauskas, A.; Dadmun, M.; Zawodzinski, T. A.; Baker, G. A.; Tuckerman, M. E.; Savinell, R. F.; Sangoro, J. R. “Deep Eutectic Solvents: A Review of Fundamentals and Applications,’’ Chemical Reviews, vol. 121, no. 3, 2021, pp. 1232-1285.
[3] Smith, E. L.; Abbott, A. P.; Ryder, K. S. “Deep Eutectic Solvents (DESs) and Their Applications.’’ Chemical Reviews, vol. 114, no. 21, 2014, pp. 11060-11082.
[4] Yu, D. K.; Xue, Z. M.; Mu, T. C. “Deep eutectic solvents as a green toolbox for synthesis,’’ Cell Reports, vol. 3, no. 4, 2022, 100809.
[5] Abbott, A. P.; Ryder, K. S.; König, U. “Electrofinishing of metals using eutectic based ionic liquids,’’ Transactions of the IMF, vol. 86, no. 4, 2018, pp. 196-204.
[6] Prabhune, A.; Dey, R. “Green and sustainable solvents of the future: Deep eutectic solvents,’’ Journal of Molecular Liquids, vol. 379, 2023, 121676.
[7] Nkuku, C. A.; LeSuer, R. J. “Electrochemistry in Deep Eutectic Solvents,’’ The journal of physical chemistry B, vol. 111, no. 46, 2017, pp. 13271-13277.
[8] Pedro, S. N.; Freire, C. S. R.; Silvestre, A. J. D.; Freire, M. G. “Deep Eutectic Solvents and Pharmaceuticals,’’ Encyclopedia, vol. 1, no. 3, 2017, pp. 942-963.
[9] Obst, M.; König, B. “Organic Synthesis without Conventional Solvents,’’ European Journal of Organic Chemistry, vol. 31, 2018, pp. 4213-4232.
[10] Li, X. X.; Row, K. H. “Development of deep eutectic solvents applied in extraction and separation,’’ Journal of Separation Science, vol. 39, no. 18, 2016, pp. 3505-3520.
[11] Gull, M.; Zhou, M. S.; Fernández, F. M.; Pasek, M. A. “Prebiotic Phosphate Ester Syntheses in a Deep Eutectic Solvent,’’ Journal of Molecular Evolution, vol. 78, no. 2, 2014, pp. 109-117.
[12] Tian, H. Y.; Wang, J. Q.; Li, Y. J.; Bi, W. T.; Chen, D. D. Y. “Recovery of Natural Products from Deep Eutectic Solvents by Mimicking Denaturation,’’ ACS Sustainable Chemistry & Engineering, vol. 7, no. 11, 2019, pp. 9976-9983.
[13] Wang, Q.; Yao, X. Q.; Geng, Y. R.; Zhou, Q.; Lu, X. M.; Zhang, S. J. “Deep eutectic solvents as highly active catalysts for the fast and mild glycolysis of poly(ethylene terephthalate)(PET),’’ Green Chemistry, vol. 17, no. 4, 2015, pp. 2473-2479.
[14] Yang, T. X.; Zhao, L. Q.; Wang, J.; Song, G. L.; Liu, H. M.; Cheng, H.; Yang, Z. “Improving Whole-Cell Biocatalysis by Addition of Deep Eutectic Solvents and Natural Deep Eutectic Solvents,’’ ACS Sustainable Chemistry & Engineering, vol. 5, no. 7, 2017, pp. 5713-5722.
[15] Choi, S. B.; Lee, J. S. “Jamming and unjamming transition of oil-in-water emulsions under continuous temperature change,’’ Biomicrofluidics, vol. 9, no. 3, 2015, 034107.
[16] Fuller, G. T.; Considine, T.; Golding, M.; Matia-Merino, L.; MacGibbon, A.; Gillies, G. “Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear,’’ Food Hydrocolloid, vol. 43, 2015, pp. 521-528.
[17] Thivilliers, F., Laurichesse, E., Saadaoui, H., Leal-Calderon, F., & Schmitt, V. “Thermally Induced Gelling of Oil-in-Water Emulsions Comprising Partially Crystallized Droplets: The Impact of Interfacial Crystals,’’ Langmuir, vol. 24, no. 23, 2018, pp. 13364-13375.
[18] Evdokimov, I. N.; Losev, A. P. “Microwave treatment of crude oil emulsions: Effects of water content,’’ Journal of Petroleum Science and Engineering, vol. 115, 2014, pp. 24-30.
[19] Kim, J. W.; Lee, D.; Shum, H. C.; Weitz, D. A. “Colloid surfactants for emulsion stabilization,’’ Advanced Materials, vol. 20, no. 17, 2008, pp. 3239-3243.
[20] Shu, R. W.; Sun, W. X.; Wang, T.; Wang, C. Y.; Liu, X. X.; Tong, Z. “Linear and nonlinear viscoelasticity of water-in-oil emulsions: Effect of droplet elasticity,’’ Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 434, 2013, pp. 220-228.
[21] Sridharan, S.; Meinders, M. B. J.; Sagis, L. M.; Bitter, J. H.; Nikiforidis, C. V. “Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials,’’ Advanced Functional Materials, vol. 31, no. 45, 2021, 2101749.
[22] Akhtar, M.; Stenzel, J.; Murray, B. S.; Dickinson, E. “Factors affecting the perception of creaminess of oil-in-water emulsions,’’ Food Hydrocolloid, vol. 19, no. 3, 2015, pp. 521-526.
[23] Chang, H. Y.; Sheng, Y. J.; Tsao, H. K. “Packing microstructures and thermal properties of compressed emulsions: Effect of droplet size,’’ Journal of Molecular Liquids, vol. 364, 2015, 120025.
[24] Xu, X. L.; Yang, L. X.; Xu, X. Y.; Wang, X.; Chen, X. S.; Liang, Q. Z.; Zeng, J.; Jing, X. B. “Ultrafine medicated fibers electrospun from W/O emulsions,’’ Journal Citation Reports, vol. 108, no. 1, 2005, pp. 33-42.
[25] Hu, S. W.; Sung, P. J.; Nguyen, T. P.; Sheng, Y. J.; Tsao, H. K. “UV-Resistant Self-Healing Emulsion Glass as a New Liquid-like Solid Material for 3D Printing,’’ ACS Applied Materials & Interfaces, vol. 18, no. 21, 2020, pp. 24450-24457.
[26] Jiang, H.; Zheng, L. Y.; Zou, Y. H.; Tong, Z. B.; Han, S. Y.; Wang, S. J. “3D food printing: main components selection by considering rheological properties,’’ Critical Reviews in Food Science and Nutrition, vol. 59, no. 14, 2019, pp. 2335-2347.
[27] Liu, Y. W.; Zhang, W. J.; Wang, K. Y.; Bao, Y. L.; Mac Regenstein, J.; Zhou, P. “Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance,’’ Food and Bioprocess Technology, vol. 12, no. 12, 2019, pp. 1967-1979.
[28] Huan, S. Q.; Ajdary, R.; Bai, L.; Klar, V.; Rojas, O. J. “Low Solids Emulsion Gels Based on Nanocellulose for 3D-Printing,’’ Biomacromolecules, vol. 20, no. 2, 2019, pp. 635-644.
[29] Varvara, R. A.; Szabo, K.; Vodnar, D. C. “3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment,’’ Nutrients, vol. 13, no. 10, 2021, 3617.
[30] Cameron, N. R., & Sherrington, D. C. “High internal phase emulsions (HIPEs) - Structure, properties and use in polymer preparation,’’ Biopolymers Liquid Crystalline Polymers Phase Emulsion, vol. 126, 1996, pp. 163-214.
[31] Nguyen, T. P., Hu, S. W., Lin, Y. J., Sheng, Y. J., & Tsao, H. K. “Coexistence of liquid-like emulsion and solid-like emulsion glass beyond the close-packing limit,’’ Journal of the Taiwan Institute of Chemical Engineers, vol. 115, 2020, pp. 28-34.
[32] Jiang, W.; Li, W. H.; Li, J. X.; McClements, D. J.; Ma, C. C.; Chen, S.; Liu, X. B.; Liu, F. G. “High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing,’’ Food Hydrocolloid, vol. 142, 2023, 108820.
[33] Chang, H. Y.; Tsao, H. K.; Sheng, Y. J. “Solid-like elastic behavior of nanosized concentrated emulsions: Size-dependent Young′s and bulk moduli,’’ Journal of Molecular Liquids, vol. 380, 2023, pp. 121745
[34] Sousa, A. M.; Pereira, M. J.; Matos, H. A. “Oil-in-water and water-in-oil emulsions formation and demulsification,’’ Journal of Petroleum Science and Engineering, vol. 210, 2022, 110041.
[35] Ushikubo, F. Y.; Cunha, R. L. “Stability mechanisms of liquid water-in-oil emulsions,’’ Food Hydrocolloid, vol. 34, 2014, pp. 145-153.
[36] Wallace, T. C.; Blusztajn, J. K.; Caudill, M. A.; Klatt, K. C.; Natker, E.; Zeisel, S. H.; Zelman, K. M. “Choline: The Underconsumed and Underappreciated Essential Nutrient,’’ Nutrition Today, vol. 53, no. 6, 2018, pp. 240-253.
[37] Hussain, S. B.; Shi, C. Y.; Guo, L. X.; Kamran, H. M.; Sadka, A.; Liu, Y. Z. “Recent Advances in the Regulation of Citric Acid Metabolism in Citrus Fruit,’’ Critical Reviews in Plant Sciences, vol. 36, no. 4, 2017, pp. 241-256.
[38] Quiles, J. L.; Ramírez-Tortosa, M. C.; Gómez, J. A.; Huertas, J. R.; Mataix, J. “Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying,’’ Food Chemistry, vol. 76, no. 4, 2022, pp. 461-468.
[39] Zhang, M. “Synthesis and application of high quality sorbitan monooleate (span80),’’ Journal of Biotech Research, vol. 13, 2022, pp. 152-161.

指導教授

曹恆光(Heng-Kwong Tsao)

審核日期

2024-6-21

推文