Characterization of structure, physico-chemical properties and diffusion behavior of Ca-Alginate gel beads prepared by different gelation methods

W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior

In this study, vitamins C and E were simultaneously encapsulated in water-in-oil-in-water (W/O/W) emulsion-filled sodium alginate (SA) hydrogel beads, as well as the effects of SA concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the structures and lipolysis the of hydrogel beads were investigated. With increasing SA concentration, the beads showed larger sizes, denser structures and better textures. The droplets tightly penetrated the gel network at high SA concentrations. Digestion behavior revealed the disintegrated intramolecular structure at low SA concentrations. The beads with 0.5% SA were fragmented, losing the initial shape during digestion in the intestinal fluid. Additionally, lipid phases were released as W/O/W and O/W emulsion droplets after digestion. However, the high SA concentration-containing beads exhibited a well-preserved morphological structure after digestion, and the release profiles of lipid phase were mainly O/W emulsion droplets. Furthermore, vitamins C and E encapsulated in the beads exhibited high bioaccessibility (vitamin C: 90.20% and vitamin E: 95.19%).

Study on Quality Changes of Kelp Gel Edible Granules during Storage

The kelp gel edible granules developed utilizing the gel properties of alginate are prone to quality deterioration if improperly stored during the storage process. This study comprehensively investigated the quality changes of kelp gel edible granules stored at 4 °C and 25 °C by evaluating indicators such as total bacterial count, coliform bacteria, pH, relaxation time, color difference, appearance, texture characteristics, gel strength, and sensory scoring. The results showed that during the storage at 4 °C, the total bacterial count remained within the national standard range, the hardness and chewiness increased, the gel strength first increased and then decreased, the partial exudation of the bound water in the product occurred, and the sensory score slightly decreased, with an overall minor change in quality. During the storage at 25 °C, significant quality changes were observed, with the total bacterial count exceeding the national standard on the 20th day; additionally, the hardness, chewiness, and gel strength all initially increased and then decreased, both the bound water and the restrained water in the product exuded, the moisture stability decreased, and the sensory score significantly decreased between 16 to 20 days. The spoilage of the product was characterized by a significant water loss, reduction in volume, color change from bright green to dark yellow-brown, and a distinct smell of decaying algae. No coliform bacteria was detected in all products during the storage period. In summary, the shelf life endpoint of the product stored at 25 °C is 16 days, and the shelf life of the product stored at 4 °C is greater than 20 days. Storage at 4 °C can better maintain product quality, extend the shelf life, and effectively maintain the overall color of the product.

Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites

When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0-2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.

Antibacterial, antioxidant, Cr(VI) adsorption and dye adsorption effects of biochar-based silver nanoparticles‑sodium alginate-tannic acid composite gel beads

Ultrasonic extraction of Osmanthus fragrans was used for reducing Ag+ to prepare AgNPs, which were further loaded on barley distiller's grains shell biochar. By supplementary of sodium alginate and tannic acid, composite gel beads were prepared. The physical properties of biochar-based AgNPs‑sodium alginate-tannic acid composite gel beads (C-Ag/SA/TA) were characterized. SEM, FTIR, and XRD showed that biochar-based AgNPs were compatible with sodium alginate-tannic acid. CAg greatly improved the dissolution, swelling, and expansion of gel beads. Through the analysis by the agar diffusion method, C-Ag/SA/TA gel beads had high antibacterial activity (inhibition zone: 22 mm against Escherichia coli and 20 mm against Staphylococcus aureus). It was observed that C-Ag/SA/TA composite gel beads had high antioxidant capacity and the free radical scavenging rate reached 89.0 %. The dye adsorption performance of gel beads was studied by establishing a kinetic model. The maximum adsorption capacities of C-Ag/SA/TA gel beads for methylene blue and Congo red were 166.57 and 318.06 mg/g, respectively. The removal rate of Cr(VI) reached 96.4 %. These results indicated that the prepared composite gel beads had a high adsorption capacity for dyes and metal ions. Overall, C-Ag/SA/TA composite gel beads were biocompatible and had potential applications in environmental pollution treatment.

Self-propulsion of a calcium alginate surfer

A droplet of sodium alginate dripped into calcium chloride solution results in plate or boat shaped hydrogels. Both exhibit several minute-long self-propelled motion on the liquid surface without any extra fuel added, offering a new method to making active materials. By changing the initial concentrations, we are able to tune the transient dynamic activities from translational to rotational or stop-and-run motion. Dynamics are governed by osmotic pressure induced Marangoni effect, depending on the density difference and initial concentrations.

Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels

Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective than WPI concentration changes on emulgel properties. According to syneresis and texture profile analysis results, 1% WPI was selected as the optimum concentration. The XRD analysis showed that calcium alginate (CA) emulgel at pH 6 had a different peak at 2θ of 14.8°, likely indicating the highest amount of ion-bridging and maximum number of junction zones. The homogeneity of CA and CA + WPI emulgels (determined by image entropy analysis) decreased by pH reduction from 7 to 4, which can be related to acid-induced intermolecular interactions between alginate chains. The rheological properties of CA and CA + WPI emulgels revealed predominant elastic character (G' > G'') at different pH values. Creep test results showed that the relative recovery of emulgel prepared at pH 7 and 5 was 18.10 and 63.83%, respectively, suggesting pH reduction contributed to increase in the elastic component of material. The findings of this study can be applied for developing structured cold-set emulgels as solid fat replacers in meat and dairy products.

Experimental Advances in the Real-Time Recording of Cross-Linking Alginate In Situ Gelation: A Review

Alginate-based hydrogels are promising smart materials widely employed in the food, bioengineering, and energy sectors. The development and optimization of their production require a thorough knowledge of gelation. In recent years, advanced experimental procedures have been developed for real-time cross-linking alginate reaction monitoring. Novel methods, such as customized rheometric setups, enable the recording of mechanical properties and morphological changes during hydrogel formation. These innovative techniques provide important insights into the gelation stages, the reaction rate, the diffusion of cross-linker to polymer chains, and the homogeneity of the gelling structures. Based on real-time experimental data, kinetic models are developed to enhance comprehension of the reaction mechanism and, eventually, to predict the gelation progress. The aim is to enable better control of the characterization of both the complex gelation and the propagated structures. This review aspires to present a comprehensive overview and evaluation of the breakthrough innovations of the real-time in situ recording of cross-linking alginate hydrogels and bead formation. A detailed analysis of the pioneering experimental developments provides a deep comprehension of the alginate gelation, including the parameters controlling the reaction.

Potential Food and Nutraceutical Applications of Alginate: A Review

Alginate is an acidic polysaccharide mainly extracted from kelp or sargassum, which comprises 40% of the dry weight of algae. It is a linear polymer consisting of β-D-mannuronic acid (M) and α-L-guluronic acid (G) with 1,4-glycosidic linkages, possessing various applications in the food and nutraceutical industries due to its unique physicochemical properties and health benefits. Additionally, alginate is able to form a gel matrix in the presence of Ca²⁺ ions. Alginate properties also affect its gelation, including its structure and experimental conditions such as pH, temperature, crosslinker concentration, residence time and ionic strength. These features of this polysaccharide have been widely used in the food industry, including in food gels, controlled-release systems and film packaging. This review comprehensively covers the analysis of alginate and discussed the potential applications of alginate in the food industry and nutraceuticals.

Alginate-based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core-shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.

3D-Reactive printing of engineered alginate inks

Alginate is a common component of bioinks due to its well-described ionic crosslinking mechanism and tunable viscoelastic properties. Extrusion-based 3D-printing of alginate inks requires additives, such as gelatin and Pluronic, pre- or post-printing crosslinking processes and/or coextrusion with crosslinkers. In this work, we aim to develop a different printing approach for alginate-based inks, introducing 3D-reactive printing. Indeed, the control over the crosslinking kinetics and the printing time allowed printing different inks while maintaining their final composition unaltered to identify a suitable formulation in terms of printability. Alginate solutions were crosslinked with insoluble calcium salts (CaCO₃) inducing a dynamic modification of their microstructure and viscoelastic properties over time. The monitoring of fiber printability and internal microstructure, at different time points of ink gelation, was performed by means of a well-defined set of rheological tests to obtain a priori ink properties for the a posteriori 3D-printing process. This new perspective allowed 3D-reactive printing of alginate fibers with predetermined properties, without involving post-extrusion crosslinking steps and additives.

The Feasibility of Using Pulsed-Vacuum in Stimulating Calcium-Alginate Hydrogel Balls

The effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca²⁺) gradually reduced over time and were significantly pronounced (p < 0.05) at the first three hours of the external gelation process. The rate of weight reduction (WR) and rate of volume shrinkage (S_v) varied directly according to the D value of Ca²⁺. A significant linear relationship between WR and S_v was observed for all working pressures (R² > 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young’s modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and S_v. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel.

Recent Development of Alginate-Based Materials and Their Versatile Functions in Biomedicine, Flexible Electronics, and Environmental Uses

Alginate is a natural polysaccharide that is easily chemically modified or compounded with other components for various types of functionalities. The alginate derivatives are appealing not only because they are biocompatible so that they can be used in biomedicine or tissue engineering but also because of the prospering bioelectronics that require various biomaterials to interface between human tissues and electronics or to serve as electronic components themselves. The study of alginate-based materials, especially hydrogels, have repeatedly found new frontiers over recent years. In this Review, we document the basic properties of alginate, their chemical modification strategies, and the recent development of alginate-based functional composite materials. The newly thrived functions such as ionically conductive hydrogel or 3D or 4D cell culturing matrix are emphasized among other appealing potential applications. We expect that the documentation of relevant information will stimulate scientific efforts to further develop biocompatible electronics or smart materials and to help the research domain better address the medicine, energy, and environmental challenges faced by human societies.

Ions-induced gelation of alginate: Mechanisms and applications

Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca²⁺-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-box model, which has been intensively studied in the last five decades. Alginate also forms gels with many other monovalent, divalent or trivalent cations, and their gelation can possess different mechanisms from that of Ca²⁺-induced gelation. The resulted gels also exhibit different properties that lead to various applications. This study is proposed to summarize the gelation mechanisms of alginate induced by different cations, mainly including H⁺, Ca²⁺, Ba²⁺, Cu²⁺, Sr²⁺, Zn²⁺, Fe²⁺, Mn²⁺, Al³⁺, and Fe³⁺. The mechanism of H⁺-induced gelation of alginate mainly depends on the protonation of carboxyl groups. Divalent ions-induced gelation of alginate show different selection towards G, M, and GM blocks. Trivalent ions can bind to carboxyl groups of uronates with no selection. The properties and applications of these ionotropic alginate gels are also discussed. The knowledge gained in this study would provide useful information for the practical applications of alginate.

Monitoring of infection volatile markers using CMOS-based luminescent bioreporters

Over the past two decades, whole-cell biosensors (WCBs) have been widely used in the environmental field, with only few applications proposed for use in agricultural. This study describes the development and optimization of a WCB for the detection of volatile organic compounds (VOCs) that is produced specifically by infected potato tubers. First, the effect of calcium-alginate matrix formation (beads vs. tablets) on the membrane uniformity and sensing efficiency was evaluated. Then, important parameters in the immobilization process were examined for their effect on the sensitivity to the presence of VOCs. The highest sensitivity to the target VOC was obtained by 20 min polymerization of bacterial suspension with optical density of 0.2 at 600 nm, dissolved in low-viscosity sodium alginate (1.5% w/v) and exposure to VOC at 4 °C. After optimization, the lowest limit of detection for three infection-sourced VOCs (nonanal, 3-methyl-1-butanol, and 1-octen-3-ol) was 0.17-, 2.03-, and 2.09-mg/L, respectively, and the sensor sensitivity was improved by 8.9-, 3.1- and 2-fold, respectively. Then, the new optimized immobilization protocol was implemented for the CMOS-based application, which increased the sensor sensitivity to VOC by 3-fold during real-time measurement. This is the first step in creating a sensor for real-time monitoring of crop quality by identifying changes in VOC patterns.

Egg-box model-based gelation of alginate and pectin: A review

Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.

Solvent Effects on Gelation Behavior of the Organogelator Based on L-Phenylalanine Dihydrazide Derivatives

A series of organogelators based on L-phenylalanine has been synthesized and their gelation properties in various organic solvents were investigated. The results showed that these organogelators were capable of forming stable thermal and reversible organogels in various organic solvents at low concentrations, and the critical gel concentration (CGC) of certain solvents was less than 1.0 wt%. Afterward, the corresponding enthalpies (ΔH_g) were extracted by using the van ’t Hoff equation, as the gel–sol temperature (T_GS) was the function of the gelator concentration. The study of gelling behaviors suggested that L-phenylalanine dihydrazide derivatives were excellent gelators in solvents, especially BOC–Phe–OdHz (compound 4). The effects of the solvent on the self-assembly of gelators were analyzed by the Kamlet–Taft model, and the gelation ability of compound 4 in a certain organic solvent was described by Hansen solubility parameters and a Teas plot. Morphological investigation proved that the L-phenylalanine dihydrazide derivatives could assemble themselves into an ordered structure such as a fiber or sheet. Fourier-transform infrared spectroscopy (FTIR) and hydrogen nuclear magnetic resonance (¹H NMR) studies indicated that hydrogen bonding, π–π stacking, and van der Waals forces played important roles in the formation of a gel.

A new cell-laden 3D Alginate-Matrigel hydrogel resembles human breast cancer cell malignant morphology, spread and invasion capability observed "in vivo"

Purpose of this study was the development of a 3D material to be used as substrate for breast cancer cell culture. We developed composite gels constituted by different concentrations of Alginate (A) and Matrigel (M) to obtain a structurally stable-in-time and biologically active substrate. Human aggressive breast cancer cells (i.e. MDA-MB-231) were cultured within the gels. Known the link between cell morphology and malignancy, cells were morphologically characterized and their invasiveness correlated through an innovative bioreactor-based invasion assay. A particular type of gel (i.e. 50% Alginate, 50% Matrigel) emerged thanks to a series of significant results: 1. cells exhibited peculiar cytoskeleton shapes and nuclear fragmentation characteristic of their malignancy; 2. cells expressed the formation of the so-called invadopodia, actin-based protrusion of the plasma membrane through which cells anchor to the extracellular matrix; 3. cells were able to migrate through the gels and attach to an engineered membrane mimicking the vascular walls hosted within bioreactor, providing a completely new 3D in vitro model of the very precursor steps of metastasis.

Biological Effects of Drug-Free Alginate Beads Cross-Linked by Copper Ions Prepared Using External Ionotropic Gelation

External ionotropic gelation offers a unique possibility to entrap multivalent ions in a polymer structure. The aim of this experimental study was to prepare new drug-free sodium alginate (ALG) particles cross-linked by Cu²⁺ ions and to investigate their technological parameters (particle size, sphericity, surface topology, swelling capacity, copper content, release of Cu²⁺ ions, mucoadhesivity) and biological activity (cytotoxicity and efficiency against the most common vaginal pathogens-Herpes simplex, Escherichia coli, Candida albicans) with respect to potential vaginal administration. Beads prepared from NaALG dispersions (3 or 4%) were cross-linked by Cu²⁺ ions (0.5 or 1.0 M CuCl₂) using external ionotropic gelation. Prepared mucoadhesive beads with particle size over 1000 μm exhibited sufficient sphericity (all ˃0.89) and copper content (214.8-249.07 g/kg), which increased with concentration of polymer and hardening solution. Dissolution behaviour was characterized by extended burst effect, followed by 2 h of copper release. The efficiency of all samples against the most common vaginal pathogens was observed at cytotoxic Cu²⁺ concentrations. Anti-HSV activity was demonstrated at a Cu²⁺ concentration of 546 mg/L. Antibacterial activity of beads (expressed as minimum inhibition concentration, MIC) was influenced mainly by the rate of Cu²⁺ release which was controlled by the extent of swelling capacity. Lower MIC values were found for E. coli in comparison with C. albicans. Sample ALG-3_1.0 exhibited the fastest copper release and was proved to be the most effective against both bacteria. This could be a result of its lower polymer concentration in combination with smaller particle size and thus larger surface area.

A prebiotic matrix for encapsulation of probiotics: physicochemical and microbiological study

This work aims to develop an encapsulated oral-synbiotic supplement by studying the effect of adding inulin in alginate beads and observing its ability to protect three probiotic strains: Pediocucus acidilactici, Lactobacillus reuteri and Lactobacillus salivarius. Beads of different inulin concentrations 0%, 5%, 10%, 15% and 20% (w/v) in 2% (w/v) alginate solution were prepared by the extrusion/ionotropic gelation method. Polymer distribution within beads was characterised using confocal laser scanning microscopy. Interactions between alginate and inulin were monitored by Fourier transform infra-red spectroscopy (FTIR). Effect of encapsulation on viability, antimicrobial ability, acid tolerance and bile tolerance of probiotic strains were investigated. Antimicrobial and probiotic properties of bacterial strains were not affected by encapsulation. Bacterial protection against acidity was increased by adding inulin. Beads with 5% w/v inulin were the most effective in bacterial protection against bile-salts. To our knowledge, this work is the first to use such high concentrations of inulin.

Calcium/Cobalt Alginate Beads as Functional Scaffolds for Cartilage Tissue Engineering

Articular cartilage is a highly organized tissue with complex biomechanical properties. However, injuries to the cartilage usually lead to numerous health concerns and often culminate in disabling symptoms, due to the poor intrinsic capacity of this tissue for self-healing. Although various approaches are proposed for the regeneration of cartilage, its repair still represents an enormous challenge for orthopedic surgeons. The field of tissue engineering currently offers some of the most promising strategies for cartilage restoration, in which assorted biomaterials and cell-based therapies are combined to develop new therapeutic regimens for tissue replacement. The current study describes the in vitro behavior of human adipose-derived mesenchymal stem cells (hADSCs) encapsulated within calcium/cobalt (Ca/Co) alginate beads. These novel chondrogenesis-promoting scaffolds take advantage of the synergy between the alginate matrix and Co⁺² ions, without employing costly growth factors (e.g., transforming growth factor betas (TGF-βs) or bone morphogenetic proteins (BMPs)) to direct hADSC differentiation into cartilage-producing chondrocytes.

Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

Encapsulation in alginate improved the viability of lactococcal probiotics.

Compatibility study of alginate/keratin blend for biopolymer development

The ultimate characteristics of blend film depend on the properties of its polymeric components, composition, and on the compatibility of the polymers. Binary polymer blend films of alginate (ALG) and keratin (KER) fibers (obtained from chicken feathers) were prepared by simple solution casting techniques and their compatibility properties were studied by X-ray diffraction and scanning electron microscopy. The tensile strength and percent of elongation were measured by a tensile strength tester. The results of the present studies elucidate that ALG and KER are compatible and suitable for the development of a blend film. It was found that the ALG/KER blend ratios of 90:10 and 80:20 possess characteristics to make a blend film with a high tensile strength value. The blend with composition 90:10 of ALG/KER is the one of the strongest candidates in the preparation of blending films, because it has the highest tensile strength (0.38 MPa) and percentage of elongation (59.5%) among all tested blend compositions. The blend ratio of 80:20 of ALG/KER achieves maximum compatibility, since its intensity pattern changes drastically as recorded in an X-ray diffraction study. The fabricated blend film can be a suitable candidate for a range of biomaterials such as for a drug delivery vesicle, hydrogel, and scaffolding, etc.

A novel capsule-based self-recovery system with a chloride ion trigger

Steel is prone to corrosion induced by chloride ions, which is a serious threat to reinforced concrete structures, especially in marine environments. In this work, we report a novel capsule-based self-recovery system that utilizes chloride ions as a trigger. These capsules, which are functionalized via a smart response to chloride ions, are fabricated using a silver alginate hydrogel that disintegrates upon contact with chloride ions, and thereby releases the activated core materials. The experimental results show that the smart capsules respond to a very low concentration of chloride ions (0.1 wt%). Therefore, we believe that this novel capsule-based self-recovery system will exhibit a promising prospect for self-healing or corrosion inhibition applications.

Fickian-Based Empirical Approach for Diffusivity Determination in Hollow Alginate-Based Microfibers Using 2D Fluorescence Microscopy and Comparison with Theoretical Predictions

Hollow alginate microfibers (od = 1.3 mm, id = 0.9 mm, th = 400 µm, L = 3.5 cm) comprised of 2% (w/v) medium molecular weight alginate cross-linked with 0.9 M CaCl₂ were fabricated to model outward diffusion capture by 2D fluorescent microscopy. A two-fold comparison of diffusivity determination based on real-time diffusion of Fluorescein isothiocyanate molecular weight (FITC MW) markers was conducted using a proposed Fickian-based approach in conjunction with a previously established numerical model developed based on spectrophotometric data. Computed empirical/numerical (D_empiricial/D_numerical) diffusivities characterized by small standard deviations for the 4-, 70- and 500-kDa markers expressed in m²/s are (1.06 × 10⁻⁹ ± 1.96 × 10⁻¹⁰)/(2.03 × 10⁻¹¹), (5.89 × 10⁻¹¹ ± 2.83 × 10⁻¹²)/(4.6 × 10⁻¹²) and (4.89 × 10⁻¹² ± 3.94 × 10⁻¹³)/(1.27 × 10⁻¹²), respectively, with the discrimination between the computation techniques narrowing down as a function of MW. The use of the numerical approach is recommended for fluorescence-based measurements as the standard computational method for effective diffusivity determination until capture rates (minimum 12 fps for the 4-kDa marker) and the use of linear instead of polynomial interpolating functions to model temporal intensity gradients have been proven to minimize the extent of systematic errors associated with the proposed empirical method.