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Research article2010Peer reviewed

A new concept for titanium oxo-alkoxo-carboxylates' encapsulated biocompatible time temperature food indicators based on arising, not fading color

Seisenbaeva, Gulaim; Ilina, Elena; Håkansson, Peder Sebastian; Kessler, Vadim

Abstract

New insight into the factors determining formation and stability of oxo-alkoxide carboxylates of titanium permits to design biocompatible systems for encapsulation of binary food quality inorganic dyes, such as Preussian blue, in a temperature-sensitive shell. The shells are formed spontaneously on hydrolysis of carboxylic acid-modified titanium alkoxides on the surface of water droplets containing the dye components. The complete dye is then prepared through mixing of pre-frozen encapsulated droplets which can be activated by heating to room temperature and also influenced by the storage time. The stable shells are obtained from longer chain carboxylates providing the micellar self-assembly derived constructions with increased colloid stability. The factors influencing the formation of individual crystalline oxo-alkoxide carboxylates-a process competing with the micellar self-assembly and decreasing the stability of the oxo-alkoxide carboxylate shells are discussed with the starting point in the molecular structures of the known compounds and also the new complexes Ti(6)O(6)(OAc)(6)(O(i)Pr)(6) center dot A C(6)H(14) (1) and Ti(12)O(12)(OAc)(6)(O(n)Pr)(18) (2).

Keywords

Precursor chemistry; Crystallization in gels; Oxide vesicles; Binary food indicator; MTSAL concept; Molecular structure

Published in

Journal of Sol-Gel Science and Technology
2010, Volume: 55, number: 1, pages: 1-8 Publisher: SPRINGER