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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...

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Detalles Bibliográficos
Autores principales: Kamita, Gen, Vignolini, Silvia, Dumanli, Ahu Gümrah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2023
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.
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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
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