Edible liquid marbles stabilized with millimeter-sized spherical particles.

Diagne Mame-Khady, Takanori Yasui, Shota Sugiyama, Anne-Laure Fameau, Tomoyasu Hirai, Yoshinobu Nakamura, Syuji Fujii

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Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Diagne Mame-KhadyToulouse INP-ENSIACET, 4, Allée Émile Monso, CS 44362, 31030, TOULOUSE, CEDEX 4, France.

Takanori YasuiDivision of Applied Chemistry, Environmental and Biomedical Engineering, Graduate School of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585, Japan.

Shota SugiyamaDivision of Applied Chemistry, Environmental and Biomedical Engineering, Graduate School of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585, Japan.

Anne-Laure FameauUniversité Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, F-59000, Lille, France.

Tomoyasu HiraiDepartment of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585, Japan.

Yoshinobu NakamuraDepartment of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585, Japan.

Syuji FujiiDepartment of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Liquid marbles (LMs) are millimeter-sized liquid droplets in a gaseous phase coated with solid particles. The LM technology allows liquid droplets to be treated as solid particles. As an LM stabilizer, edible particles are of particular interest, especially for applications in the food industry. However and surprisingly, there are limited numbers of reports describing LMs stabilized with edible particles. In this study, we utilize silver dragees, which are millimeter-sized spherical sugar beads coated by silver overlayers used for decorating cakes and cookies, as edible particles to stabilize LMs. The silver dragees surface was modified using stearic acid to work as an effective LM stabilizer by adsorbing at the gas-liquid interface. LMs with millimeter and centimeter sizes can be fabricated. Due to high adsorption energy and jamming effect of the modified dragees at gas-liquid interface, LMs with non-equilibrium shapes including intricate ones with varying curvatures can be prepared. Developing LMs with customizable shapes is crucial for expanding their potential applications and versatility as functional systems for food applications. We therefore show how these customizable-shaped LMs can be utilized as an edible decoration material for food applications.

Indexed as

Edible particleFatty acidLiquid marbleShape designSilver dragees

Identifiers

PMID39619642

DOI10.1016/j.crfs.2024.100899

PMCPMC11607657

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.