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Edible cellulose-based colorimetric timer
A biocompatible and edible colorimetric timer is obtained by exploiting the dynamic colour changes of the cholesteric liquid crystalline mesophases of hydroxypropyl cellulose (HPC) in aqueous suspensions. The edible timer is encapsulated between semi permeable membranes made of shellac. The choleste...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Royal Society of Chemistry
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10291961/ https://www.ncbi.nlm.nih.gov/pubmed/37066860 http://dx.doi.org/10.1039/d3nh00006k |
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author | Kamita, Gen Vignolini, Silvia Dumanli, Ahu Gümrah |
author_facet | Kamita, Gen Vignolini, Silvia Dumanli, Ahu Gümrah |
author_sort | Kamita, Gen |
collection | PubMed |
description | A biocompatible and edible colorimetric timer is obtained by exploiting the dynamic colour changes of the cholesteric liquid crystalline mesophases of hydroxypropyl cellulose (HPC) in aqueous suspensions. The edible timer is encapsulated between semi permeable membranes made of shellac. The cholesteric organisation of the HPC provides vibrant colouration, while the shellac layers allow tuning of the evaporation rate of water from the mesophase, which results in a colour change. Due to the biocompatibility of the components and the direct read-out of the system, i.e. the colour change can be visually detected, and the developed timer can be implemented as a colorimetric sensor with potential to be used in food packaging, and as a smart labelling system. |
format | Online Article Text |
id | pubmed-10291961 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | The Royal Society of Chemistry |
record_format | MEDLINE/PubMed |
spelling | pubmed-102919612023-06-27 Edible cellulose-based colorimetric timer Kamita, Gen Vignolini, Silvia Dumanli, Ahu Gümrah Nanoscale Horiz Chemistry A biocompatible and edible colorimetric timer is obtained by exploiting the dynamic colour changes of the cholesteric liquid crystalline mesophases of hydroxypropyl cellulose (HPC) in aqueous suspensions. The edible timer is encapsulated between semi permeable membranes made of shellac. The cholesteric organisation of the HPC provides vibrant colouration, while the shellac layers allow tuning of the evaporation rate of water from the mesophase, which results in a colour change. Due to the biocompatibility of the components and the direct read-out of the system, i.e. the colour change can be visually detected, and the developed timer can be implemented as a colorimetric sensor with potential to be used in food packaging, and as a smart labelling system. The Royal Society of Chemistry 2023-03-31 /pmc/articles/PMC10291961/ /pubmed/37066860 http://dx.doi.org/10.1039/d3nh00006k Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by/3.0/ |
spellingShingle | Chemistry Kamita, Gen Vignolini, Silvia Dumanli, Ahu Gümrah Edible cellulose-based colorimetric timer |
title | Edible cellulose-based colorimetric timer |
title_full | Edible cellulose-based colorimetric timer |
title_fullStr | Edible cellulose-based colorimetric timer |
title_full_unstemmed | Edible cellulose-based colorimetric timer |
title_short | Edible cellulose-based colorimetric timer |
title_sort | edible cellulose-based colorimetric timer |
topic | Chemistry |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10291961/ https://www.ncbi.nlm.nih.gov/pubmed/37066860 http://dx.doi.org/10.1039/d3nh00006k |
work_keys_str_mv | AT kamitagen ediblecellulosebasedcolorimetrictimer AT vignolinisilvia ediblecellulosebasedcolorimetrictimer AT dumanliahugumrah ediblecellulosebasedcolorimetrictimer |