Structural analysis of tapioca xerogel and its water and oil triggered shape change. (October 2021)

• Record Type: Journal Article
• Authors: Jaspin, S.; Anbarasan, R.; Dharini, M.; Mahendran, R.
• Is Part Of: Food structure. Volume 30(2021)
• Publication Date: 2021-10
• Subjects: Tapioca xerogel -- Characterization -- 3D shape -- Pasta -- Chips -- Stimuli; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Food -- analysis -- Periodicals; Food -- Analysis; Periodicals; 664.07
• DOI: 10.1016/j.foostr.2021.100226
• Languages: English
• ISSNs: 2213-3291

Abstract

Abstract: Shape transformation of flat (two-dimensional) substances into complicated (three-dimensional) structures is a new concept that can be investigated to tailor materials with appealing attributes while lessening package space. The purpose of this research is to create root-based xerogel, investigate their application as a flat 2D food product capable of transforming into a 3D shape, and quantify their hydro and oleomorphic behavior. By drying (29 °C and 75% RH) tapioca hydrogel (5%) using the sessile drop method, flat tapioca xerogels were developed. Tapioca xerogel's topside was characterized as smooth whereas the bottom side was noted to be porous in nature. There is no difference in the chemical characteristics of tapioca flour during the xerogel design process. Cold plasma-treated tapioca xerogel with and without constraint material was engineered into a flower shape (3D) through stimuli (water and oil). Because of its interconnected arrangement of particles, tapioca xerogel swells/absorbs oil in various directions when exposed to water/oil. Anisotropic nature causes a stress gradient in tapioca xerogel, causing it to self-bend. The effect of shape change was quantified by bending angle, curvature, end-end distance, and curve height. This work discusses the new approach for designing attractive pasta/chips from 2D tapioca xerogel using water/oil-actuated shape change. Graphical Abstract: ga1 Highlights: Root based tapioca xerogel (5%) was developed at 65 ºC by sessile drop drying. FESEM characterization of xerogel reveals dense top and porous bottom structure. 2D tapioca xerogel transformed to flower shape at 90 ºC in water and 220 ºC in oil. 4D transformation is helpful in designing food products with various shapes.