Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores

Alberto Diego-Taboada, Priscille Cousson, Elodie Raynaud, Youkui Huang, Mark Lorch, Bernard P. Binks, Yves Queneau, Andrew N. Boa, Stephen Atkin, Stephen T. Beckett, Grahame MacKenzie

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29 Citations (Scopus)

Abstract

Microcapsules were obtained conveniently from Lycopodium clavatum spores possessing either a single layered shell of sporopollenin (exine) or double layered shell of sporopollenin and cellulose with an inner layer (intine). These microcapsules were further modified by converting their surface hydroxyl groups (alcohols, phenols carboxylic acids) into salts (Na + and K +), acetates and methyl ethers accordingly. All of these new types of microcapsules were found to sequester efficiently edible oils from oil-in-water emulsions with the acetylated forms being the most efficient to sequester oils in near quantitative fashion. The latter could be recycled without losing efficiency to recover oil. Oils could also be released from the microcapsules in a stepwise manner by repeated rubbing.

Original languageEnglish
Pages (from-to)9767-9773
Number of pages7
JournalJournal of Materials Chemistry
Volume22
Issue number19
DOIs
Publication statusPublished - 21 May 2012
Externally publishedYes

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ASJC Scopus subject areas

  • Chemistry(all)
  • Materials Chemistry

Cite this

Diego-Taboada, A., Cousson, P., Raynaud, E., Huang, Y., Lorch, M., Binks, B. P., Queneau, Y., Boa, A. N., Atkin, S., Beckett, S. T., & MacKenzie, G. (2012). Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores. Journal of Materials Chemistry, 22(19), 9767-9773. https://doi.org/10.1039/c2jm00103a