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Search Results (3)

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Keywords = ouzo effect

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14 pages, 13976 KB  
Article
Controlling Nano-to-Microscale Multilevel Architecture in Polymeric Microfibers through Polymerization-Induced Spontaneous Phase Separation
by Maya Molco, Amir Keilin, Adira Lunken, Shiran Ziv Sharabani, Mark Chkhaidze, Nicole Edelstein-Pardo, Tomer Reuveni and Amit Sitt
Polymers 2023, 15(11), 2537; https://doi.org/10.3390/polym15112537 - 31 May 2023
Viewed by 2950
Abstract
Hierarchically structured polymeric fibers, composed of structural nanoscale motifs that assemble into a microscale fiber are frequently found in natural fibers including cellulose and silk. The creation of synthetic fibers with nano-to-microscale hierarchical structures represents a promising avenue for the development of novel [...] Read more.
Hierarchically structured polymeric fibers, composed of structural nanoscale motifs that assemble into a microscale fiber are frequently found in natural fibers including cellulose and silk. The creation of synthetic fibers with nano-to-microscale hierarchical structures represents a promising avenue for the development of novel fabrics with distinctive physical, chemical, and mechanical characteristics. In this work, we introduce a novel approach for creating polyamine-based core–sheath microfibers with controlled hierarchical architectures. This approach involves a polymerization-induced spontaneous phase separation and subsequent chemical fixation. Through the use of various polyamines, the phase separation process can be manipulated to produce fibers with diverse porous core architectures, ranging from densely packed nanospheres to segmented “bamboo-stem” morphology. Moreover, the nitrogen-rich surface of the core enables both the chemisorption of heavy metals and the physisorption of proteins and enzymes. Our method offers a new set of tools for the production of polymeric fibers with novel hierarchical morphologies, which has a high potential for a wide range of applications such as filtering, separation, and catalysis. Full article
(This article belongs to the Special Issue Advanced Electrospinning Fibers)
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14 pages, 1935 KB  
Article
Continuous Nanoprecipitation of Polycaprolactone in Additively Manufactured Micromixers
by Simeon Göttert, Irina Salomatov, Stephan Eder, Bernhard C. Seyfang, Diana C. Sotelo, Johann F. Osma and Clemens K. Weiss
Polymers 2022, 14(8), 1509; https://doi.org/10.3390/polym14081509 - 7 Apr 2022
Cited by 8 | Viewed by 3921
Abstract
The polymeric ouzo effect is an energy-efficient and robust method to create nanoparticles with biologically degradable polymers. Usually, a discontinuous or semi-continuous process is employed due to its low technical effort and the fact that the amount of dispersions needed in a laboratory [...] Read more.
The polymeric ouzo effect is an energy-efficient and robust method to create nanoparticles with biologically degradable polymers. Usually, a discontinuous or semi-continuous process is employed due to its low technical effort and the fact that the amount of dispersions needed in a laboratory is relatively small. However, the number of particles produced in this method is not enough to make this process economically feasible. Therefore, it is necessary to improve the productivity of the process and create a controllable and robust continuous process with the potential to control parameters, such as the particle size or surface properties. In this study, nanoparticles were formulated from polycaprolactone (PCL) in a continuous process using additively manufactured micromixers. The main goal was to be able to exert control on the particle parameters in terms of size and zeta potential. The results showed that particle size could be adjusted in the range of 130 to 465 nm by using different flow rates of the organic and aqueous phase and varying concentrations of PCL dissolved in the organic phase. Particle surface charge was successfully shifted from a slightly negative potential of −14.1 mV to a negative, positive, or neutral value applying the appropriate surfactant. In summary, a continuous process of nanoprecipitation not only improves the cost of the method, but furthermore increases the control over the particle’s parameters. Full article
(This article belongs to the Special Issue Polymer-Based Particles Synthesis Using Microfluidic Approaches)
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11 pages, 1030 KB  
Article
Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products
by Veronica Vendramin, Antonio Pesce and Simone Vincenzi
Beverages 2021, 7(4), 73; https://doi.org/10.3390/beverages7040073 - 30 Oct 2021
Cited by 7 | Viewed by 8057
Abstract
Background: trans-anethole is the main component of anise, and its flavor is characteristic of all the aniseed spirits. It is known that trans-anethole oil/ethanol/water solution could result in the undesirable emulsion effect called the “ouzo effect”. Moreover, trans-anethole can undergo [...] Read more.
Background: trans-anethole is the main component of anise, and its flavor is characteristic of all the aniseed spirits. It is known that trans-anethole oil/ethanol/water solution could result in the undesirable emulsion effect called the “ouzo effect”. Moreover, trans-anethole can undergo chemical decay, producing unhealthy compounds, mainly cis-anethole and para-anisaldehyde. In this work, the trans-anethole stability was challenged simulating commercial products’ long-term storage. Methods: Anethole standard solutions and two Italian aniseed spirits, namely Sambuca and Mistrà, were used to evaluate the trans-anethole response to light (both ultraviolet and visible) and its stability under thermal stress. Anethole decay was monitored by trans-anethole quantification using an HPLC method. Results: Light and high-temperature exposure affect the trans-anethole content of aniseed spirits during the storage, but sucrose revealed a role in the trans-anethole protection. Conclusions: as transport and storage are involved in the anethole decay, the Regulations on the minimum of the anethole that must be a guarantee in the aniseed spirits should be revised. Full article
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