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Researchers create ultra-stable gas marbles coated with cinnamon particles
(Nanowerk Spotlight) Bubbles, despite their apparent simplicity, are of significant scientific interest due to their ubiquity in nature and industry. From facilitating gas exchange in oceans to their role in mineral extraction, bubbles are crucial to many processes. However, their inherent instability has long challenged researchers seeking to harness their unique properties for practical applications.
Scientists have long sought to create stable bubbles for use in diverse fields such as drug delivery, advanced materials, and food technology. Traditional methods using additives like glycerol or polymers have extended bubble lifespans, but fall short of producing truly robust, long-lasting structures.
Recent advances in colloidal science have opened new avenues for bubble stabilization. The development of "liquid marbles" – droplets coated with hydrophobic particles – in 2001 sparked interest in particle-stabilized interfaces. This concept was extended to "gas marbles" in 2017, where air bubbles were stabilized by a shell of colloidal particles. While promising, these innovations still faced limitations in long-term stability, particularly after liquid evaporation.
Now, a team of researchers from Japan and France has developed an innovative approach to creating exceptionally stable gas marbles using an unlikely ingredient: cinnamon powder. Their work, published in Advanced Functional Materials ("Cinnamon Particle-Stabilized Gas Marbles: A Novel Approach for Enhanced Stability and Versatile Applications"), represents a significant leap forward in bubble stabilization technology, potentially revolutionizing our ability to create and utilize long-lasting bubble structures across a wide range of scientific and industrial applications.
This research builds upon and significantly extends previous work on particle-stabilized interfaces. Unlike earlier studies that relied on synthetic, spherical particles, the use of natural, irregularly shaped cinnamon particles introduces a new paradigm for gas marble stabilization. The team's approach leverages the complex surface geometry and hydrophilic nature of cinnamon particles to create a tightly interlocked, jam-packed layer at the air-liquid interface. The hydrophilicity ensures strong adhesion to the liquid phase while maintaining contact with air. This combination results in gas marbles with remarkable stability even after complete drying, as the robust network of particles remains intact.
The cinnamon-stabilized gas marbles developed in this study exhibit several key advancements over their predecessors. First and foremost is their exceptional longevity – these structures remain intact for over a year, even after the complete evaporation of their liquid component. This represents a significant improvement over previous gas marbles, which typically collapsed once dried. Additionally, the cinnamon-based gas marbles demonstrate remarkable resistance to a range of environmental stresses, including extreme temperatures and mechanical impacts.
To create these novel gas marbles, the researchers employed a straightforward yet ingenious method. They first created a raft of cinnamon particles on a water surface, then injected air beneath this layer to form bubbles. By rolling these bubbles over additional cinnamon particles, they achieved complete coverage of the bubble surface. The resulting gas marbles, ranging in diameter from 2.4 to 7.2 millimeters, exhibited a thick, cohesive shell of interlocked particles.
Detailed characterization using scanning electron microscopy revealed the unique microstructure of these gas marbles. The bubble wall consists of a 200-300 micrometer thick layer of entangled and interlocked cinnamon particles. This complex structure explains the exceptional stability of these gas marbles, as it provides both mechanical strength and resistance to gas permeation.
The researchers subjected their creation to a battery of tests to assess its resilience. The gas marbles remained stable at temperatures up to 55 °C for two months and even survived brief exposure to 150 °C. They also withstood freezing at -25 °C for extended periods, demonstrating their potential for use in both hot and cold environments. Mechanical testing revealed that freshly prepared gas marbles could survive drops from heights up to 5 centimeters, while dried gas marbles became even more robust, withstanding falls from 25 centimeters.
The researchers tested the versatility of their approach with various edible liquids. While they successfully produced stable gas marbles using water-based liquids like coffee, milk, soy milk, vinegar, and soy sauce, they found that gas marble formation was not possible with oils. This limitation arises because the cinnamon particles are well-wetted by oils, preventing the formation of a stable particle layer at the oil-air interface. However, the researchers demonstrated that water-based gas marbles could be transferred to and remain stable in certain other liquids, such as castor oil, showcasing their resilience in different liquid environments.
One of the most intriguing aspects of this research is the versatility of the approach. The team successfully created stable gas marbles using various edible liquids beyond water, including coffee, milk, soy milk, vinegar, and soy sauce. Particularly noteworthy were the milk-based gas marbles, which exhibited exceptional mechanical properties after drying, surviving drops from heights up to 200 centimeters.
The implications of this research extend far beyond the realm of fundamental soft matter physics. The ability to create stable, long-lasting gas marbles using edible ingredients opens up exciting possibilities in fields such as food science, molecular gastronomy, and advanced materials. These structures could potentially serve as unique food additives, providing novel textures and visual appeal to culinary creations. In the realm of materials science, the robust nature of these gas marbles makes them promising candidates for use as sensors, potentially detecting shocks or vibrations in various settings.
Moreover, the large surface area and stability of these structures could make them valuable for surface catalysis in chemical reactions. This could have implications for green chemistry applications, where the use of environmentally friendly, edible materials is particularly desirable.
This innovative approach to creating ultra-stable gas marbles represents a significant advancement in our ability to manipulate and control bubble structures. By leveraging the unique properties of irregularly shaped, hydrophilic particles, the researchers have opened up new avenues for the design of functional, long-lasting bubble-based materials. As research in this area continues, we can anticipate further refinements in production methods and exploration of other particle types that might offer similar or enhanced stabilizing properties.
The principles demonstrated in this study could potentially be extended to create more complex systems, such as hydrogel or organogel gas marbles, further expanding the range of possible applications. This work serves as a prime example of how insights from seemingly unrelated fields – in this case, food science and advanced materials research – can combine to yield unexpected and powerful innovations.
Michael Berger By – Michael is author of three books by the Royal Society of Chemistry:
Nano-Society: Pushing the Boundaries of Technology,
Nanotechnology: The Future is Tiny, and
Nanoengineering: The Skills and Tools Making Technology Invisible
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