Self-supported MOF/cellulose-nanocrystals materials designed from ultrafiltration.

Metal-organic-frameworks (MOFs) are promising materials for addressing critical issues such as petrochemical separation, water purification, energy storage and drug delivery. Their large-scale deployment, however, is hampered by a limited processability due to their powdery nature. Recently, the hybridization of MOFs with biopolymers has emerged as a greener, biocompatible strategy to shape MOFs composites into more processable membranes, films, and porous materials. In this work, cellulose nanocrystals (CNCs) were used in combination with ZIF-8 (a widely used synthetic zeolite) to produce hybrid composites through ultrafiltration. Results showed that small quantities of CNCs (1 to 20 CNC:ZIF-8 volume ratio) were sufficient to form a self-supported, dense deposit with high ZIF-8 loadings. Compared to classical MOF in situ growth strategies, this approach allowed the tuning of the composition of the final nanocomposite by controlling the nature and quantities of particles in the suspension. The fabrication of the deposit was strongly dependent on the physiochemical properties of the suspension, which were fully characterized with a set of complementary techniques, including in situ SAXS. This technique was employed to investigate the filtration process, which exhibited a homogeneous deposition of ZIF-8 particles mediated by CNC self-assembly. Finally, the available pore volume and integrity of the internal porosity of ZIF-8 were characterized by water porosimetry, demonstrating that the presence of CNCs did not alter the properties of the supported ZIF-8.

Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams.

Oleofoams are a novel, versatile, and biocompatible soft material that finds application in drug, cosmetic or nutraceuticals delivery. However, due to their temperature-sensitive and opaque nature, the characterization of oleofoams' microstructure is challenging. Here, synchrotron X-ray microcomputed tomography and radiography are applied to study the microstructure of a triglyceride-based oleofoam. These techniques enable non-destructive, quantitative, 3D measurements of native samples to determine the thermodynamic and kinetic behavior of oleofoams at different stages of their life cycle. During processing, a constant bubble size distribution is reached after few minutes of shearing, while the number of bubbles incorporated keeps increasing until saturation of the continuous phase. Low amounts of solid triglycerides in oleofoams allow faster aeration and a more homogeneous microstructure but lower thermodynamic stability, with bubble disproportionation and shape relaxation over time. Radiography shows that heating causes Ostwald ripening and coalescence of bubbles, with an increase of their diameter and sphericity.

Latest advances in imaging techniques for characterizing soft, multiphasic food materials.

Over the last two decades, the development and production of innovative, customer-tailored food products with enhanced health benefits have seen major advances. However, the manufacture of edible materials with tuned physical and organoleptic properties requires a good knowledge of food microstructure and its relationship to the macroscopic properties of the final food product. Food products are complex materials, often consisting of multiple phases. Furthermore, each phase usually contains a variety of biological macromolecules, such as carbohydrates, proteins and lipids, as well as water droplets and gas bubbles. Micronutrients, such as vitamins and minerals, might also play an important role in determining and engineering food microstructure. Considering this complexity, highly advanced physio-chemical techniques are required for characterizing the microstructure of food systems prior to, during and after processing. Fast, in situ techniques are also essential for industrial applications. Due to the wide variety of instruments and methods, the scope of this paper is focused only on the latest advances of selected food characterization techniques, with emphasis on soft, multi-phasic food materials.