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2 April 2020 About monitoring the dynamics of phase transition in food and biology by micro-photonics: detecting soft-matter process
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Abstract
We have investigated the ability to monitor the dynamics transition phase of various substances by resonant probe light. Such a specific Micro-Total Analysis Systems (μTAS) can be used in food, cosmetic and biology applications. Such labon- chip sensors present the possibility of data treatment with an embedded system. The serial of transduced spectra are then acquired with an optical spectrum analyzer linked to a computer on which Matlab software record and process the data in real time. Then specific quantities can be linked to the intrinsic physico-chemical characteristics of the substances. As an example (not exhaustive) the development and the ability of an optical integrated polymeric resonator, acting as a surface light probe, for monitoring temperature-induced supramolecular phase transitions will be presented. The homogeneous detection of the transitions between different self-assembled structures in an aqueous solution of fatty acids (12-hydroxystearic acid, in association with amino-pentanol) was studied by investigating the coupling between the solution and the integrated photonic micro-cavity. Tuning the self-organized assemblies of surfactant is very attractive for many applications, such as cosmetic products, food, drug delivery and medical, and the development of alternative tools - especially those requiring minute amount of solution - to monitor their structural changes are essential. These original studies at temperatures ranging from 17 to 24 °C, based on a statistical treatment of optical resonance spectra, have evidenced the thermoresponsive nature of the optical features, and that different regimes occur with temperature. The optical results were corroborated with the measurement of the solution viscosity as a function of temperature, confirming that we can ascribe the optically-detected regimes to a surfactant assembly shifting reversibly from a tubular shape to a micellar one. The comparison between the optical and the rheological responses showed different accuracies: while the viscosity data exhibited a rather smooth and monotonous transition, the behavior changes were sharper and non-monotonous in terms of optical properties, allowing us to unambiguously identify in intermediate regime between 18.5 and 20°C. These morphological transition experiments represent a unique opportunity to extend the numbers of available techniques studying these systems through integrated optical techniques with potential opportunities of real time detection and working on low sampling volume. Other examples will be developed as the detecting of phase transition of sphingomyelin in biology and health corroborate by differential scanning calorimetry.
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L. Garnier, R. Castro-Beltran, A. Saint-Jalmes, H. Lhermite, A.-L. Fameau, V. Vié, E. Gicquel, H. Cormerais, and B. Bêche "About monitoring the dynamics of phase transition in food and biology by micro-photonics: detecting soft-matter process", Proc. SPIE 11364, Integrated Photonics Platforms: Fundamental Research, Manufacturing and Applications, 113641T (2 April 2020); https://doi.org/10.1117/12.2564645
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