journal article·2026-01-10Open access

Improvement of Textile Antifouling by Atmospheric Pressure Plasma Jet Treatment

Kana Ishibashi, Rie Yamashita

Abstract

This study aimed to clarify the mechanism underlying the sustained release of aroma by cellulose nano fiber (CNF) addition. The time-dependent emission of an aroma component (D-Limonene) from the sample surface was measured using a small chamber method, and the emission rate coefficient (k2) was calculated. Additionally, the stability of the prepared emulsions was evaluated using a spectrophotometer. The obtained data were used to examine the trend in the relationship between the emission factor of the aroma component and the emulsion stability. Furthermore, since the emulsion stability of the CNF-containing samples was presumed to result from the formation of a three-dimensional network and Pickering emulsions, structural observations were conducted using Cryo-SEM and confocal laser microscopy. As a result, the samples containing CNF exhibited more stable emulsions and a slower aroma release compared with those without CNF. Furthermore, examination of the concentration dependence of CNF revealed that emulsion stability and the aroma emission factor varied with the CNF addition level. These findings suggest that the sustained release mechanism of aroma is associated with the emulsion-stabilizing mechanism of CNF. This mechanism may be related to the CNF-induced formation of a three-dimensional network and Pickering emulsions, both of which could contribute to the release mechanism.
Source: openalex_inverted_index · Quality: baseline

Research context

OpenAlex topics: Surface Modification and Superhydrophobicity · Advanced Cellulose Research Studies · Plasma Applications and Diagnostics

SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.

Affiliations

Shizuoka Prefectural Institute of Industrial Technology

Affiliation at the time of research: Shizuoka Prefectural Institute of Industrial Technology, Department of Food Science

Current affiliation: Shizuoka Industrial Promotion Foundation, Department of Food Science

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