Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting

Abstract

AbstractFood xerogel is a dried form of hydrogel prepared by drying the gelatinized starch or hydrocolloids. An adequately engineered flat 2D xerogel can change into a programmed 3D structure under an external stimulus. The current study focuses on optimizing the barley flour concentration (2, 4, 6, and 8%) and gelatinization temperature (60, 70, 80, 90, and 100°C) for obtaining flat xerogels through sessile drop drying. The effect of flour composition (amylose and amylose content) and gelatinization temperature (determined by differential scanning calorimetry) on xerogel formation has been evaluated. Further, it discusses the impact of constraint material (cellulose acetate) coating and its pattern on the oleomorphic shape‐shifting of xerogels. Initially, the properties of hydrogel (least gelation concentration, pasting properties, solubility, swelling power) and xerogel (texture, FTIR, surface morphology) were analyzed to understand the morphogenic behavior of xerogel. Once the crack‐free xerogels (optimized at 6% flour concentration and 70°C gelatinization temperature) were obtained after sessile drop drying, they were cut into required 2D shapes (circular and triangular) and treated with cold plasma. Then, these plasmas‐treated xerogels were coated with constraint material (cellulose acetate) in specific patterns to obtain the programmed oleomorphic shape change (2D to 3D) at 180°C (after 2.0 s). Meanwhile, the uncoated xerogels subjected to shape‐shifting had not shown any desirable shape change during frying. The xerogels that transformed into 3D structures were further analyzed for their shape‐changing properties such as bending curvature, angle, height, and end‐to‐end distance.Practical ApplicationsCustomized stimuli‐responsive food shape transformation can be achieved by constructing well‐engineered and designed xerogel with various geometrical structures. 2D to 3D configuration obtained through hydromorphic, oleomorphic, pH‐triggered, and other shape transformations is a prime focus in the innovative food engineering sector. The main advantage of 2D xerogel is to bring down the packaging, storage, and transportation expenditure. The application of non‐thermal technologies like cold plasma has an impact on surface morphology (ablation) and enhanced anisotropic behaviors.