通过等离子体功能化淀粉纳米材料稳定的皮克林高内相乳液的 4D 印刷技术,将智能热致伸缩大孔 4D 结构用于可能的递送系统

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Mahdiyar Shahbazi , Henry Jäger , Rammile Ettelaie , Jianshe Chen , Adeleh Mohammadi , Peyman Asghartabar Kashi , Marco Ulbrich
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引用次数: 0

摘要

分层多孔结构将微孔、中孔和微孔结合在一起,提高了孔隙的可及性和传输性,这对于开发生物制造、食品和制药应用领域的高性能材料至关重要。这项工作旨在通过三维打印皮克林型高内相乳液(Pickering-HIPEs),开发一种四维打印智能分层大孔结构。关键是利用表面活性(羟丁基化)淀粉纳米材料,包括淀粉纳米晶体(SNCs)(通过酸水解从蜡质玉米淀粉中提取)或淀粉纳米颗粒(SNPs)(通过超声处理获得)。制造功能化淀粉纳米材料的创新方法是使用冷等离子技术接枝 1,2-氧化丁烯,以增强其表面疏水性,改善其聚集性,从而获得胶体稳定的 Pickering-HIPE,其中每种表面活性淀粉纳米材料的浓度都很低。添加改性 SNCs 或 SNPs 后,Pickering-HIPEs 中的液滴会发生絮凝,从而形成凝胶状结构。这些 Pickering-HIPEs 通过三维打印形成了高度互联的大孔隙结构,具有热致伸缩的自组装特性。作为一种潜在的给药系统,这种热致伸缩大孔三维结构在体温下具有较低临界溶液温度(LCST)型相变,可用于生物活性化合物的智能释放领域。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

Hierarchically porous structures combine microporosity, mesoporosity, and microporosity to enhance pore accessibility and transport, which are crucial to develop high performance materials for biofabrication, food, and pharmaceutical applications. This work aimed to develop a 4D-printed smart hierarchical macroporous structure through 3D printing of Pickering-type high internal phase emulsions (Pickering-HIPEs). The key was the utilization of surface-active (hydroxybutylated) starch nanomaterials, including starch nanocrystals (SNCs) (from waxy maize starch through acid hydrolysis) or starch nanoparticles (SNPs) (obtained through an ultrasound treatment). An innovative procedure to fabricate the functionalized starch nanomaterials was accomplished by grafting 1,2-butene oxide using a cold plasma technique to enhance their surface hydrophobicity, improving their aggregation, and thus attaining a colloidally stabilized Pickering-HIPEs with a low concentration of each surface-active starch nanomaterial. A flocculation of droplets in Pickering-HIPEs was developed after the addition of modified SNCs or SNPs, leading to the formation of a gel-like structure. The 3D printing of these Pickering-HIPEs developed a highly interconnected large pore structure, possessing a self-assembly property with thermoresponsive behavior. As a potential drug delivery system, this thermoresponsive macroporous 3D structure offered a lower critical solution temperature (LCST)-type phase transition at body temperature, which can be used in the field of smart releasing of bioactive compounds.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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