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Fabrication of a novel protein sponge with dual-scale porosity and mixed wettability using a clean and versatile microwave-based process
ETH Zurich, Switzerland.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. ETH Zurich, Switzerland.ORCID iD: 0000-0001-6864-6308
ETH Zurich, Switzerland.
ETH Zurich, Switzerland.
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2021 (English)In: Materials, E-ISSN 1996-1944, Vol. 14, no 9, article id 2298Article in journal (Refereed) Published
Abstract [en]

An open-porous protein sponge with mixed wettability is presented made entirely from whey proteins and with promising applications in biomedicine, pharmaceutical, and food industry. The fabrication relies on an additive-free, clean and scalable process consisting of foaming followed by controlled microwave-convection drying. Volumetric heating throughout the matrix induced by microwaves causes fast expansion and elongation of the foam bubbles, retards crust formation and promotes early protein denaturation. These effects counteract collapse and shrinkage typically encountered in convection drying of foams. The interplay of high protein content, tailored gas incorporation and controlled drying result in a dried structure with dual-scale porosity composed of open macroscopic elongated foam bubbles and microscopic pores in the surrounding solid lamellae induced by water evaporation. Due to the insolubility and mixed wettability of the denatured protein network, polar and non-polar liquids are rapidly absorbed into the interconnected capillary system of the sponge without disintegrating. While non-watery liquids penetrate the pores by capillary suction, water diffuses also into the stiff protein matrix, inducing swelling and softening. Consequently, the water-filled soft sponge can be emptied by compression and re-absorbs any wetting liquid into the free capillary space. © 2021 by the authors.

Place, publisher, year, edition, pages
MDPI AG , 2021. Vol. 14, no 9, article id 2298
Keywords [en]
Absorption, Delivery, Drying, Food, Microwave, Pharma, Porosity, Protein, Scaffolding, Sponge, Fabrication, Liquids, Swelling, Wetting, Capillary suction, Capillary system, Convection drying, Denatured proteins, Protein contents, Protein denaturation, Volumetric heating, Water evaporation, Proteins
National Category
Physical Chemistry
Identifiers
URN: urn:nbn:se:ri:diva-53135DOI: 10.3390/ma14092298Scopus ID: 2-s2.0-85105749467OAI: oai:DiVA.org:ri-53135DiVA, id: diva2:1557659
Note

Funding details: H2020 Marie Skłodowska-Curie Actions, MSCA, 706061; Funding details: Horizon 2020 Framework Programme, H2020; Funding text 1: Funding: This research was funded by European Union’s Horizon 2020 research and innovation program under the Marie Sklodowska-Curie grant agreement No 706061 and by Nestlé Research, Lausanne, Switzerland.

Available from: 2021-05-26 Created: 2021-05-26 Last updated: 2024-07-04Bibliographically approved

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Malafronte, Loredana

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