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Learning Chemistry in the Kitchen: Designing Flavored Photonic Hydroxypropyl Cellulose Gels as Food Colorant
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DOI：10.1021/acs.jchemed.6c00215.png)
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Abstract
En 中文
Structural colors are widely observed in nature. In this laboratory experiment, we designed a hands-on experiment for first-year undergraduate students that involves the fabrication and characterization of edible food gels with vibrant structural colors. In this experiment, food-grade hydroxypropyl cellulose (HPC) powder and commercial beverages, such as coffee, coke, and red wine, are mixed to obtain photonic gels via the self-assembly of HPC molecules into a cholesteric liquid crystalline phase. During the experiment, students can observe the shifting of structural colors, from red to green to vivid blue, when increasing the HPC concentration. Additionally, the obtained flavored photonic gels can be encapsulated within chocolate as photonic fillings to increase students’ interest in their application. This hands-on experiment is safe, convenient, and adaptable to most undergraduate laboratory courses. Through this practical class, students can evaluate the optical behavior of the photonic gels using UV–vis/NIR spectroscopy and optical microscopy, enhancing their skills in structural characterization and providing a hands-on experience in materials science. By presenting this concept, we aim to inspire students to explore structural color through the bottom-up self-assembly process, which can further stimulate students’ interest and devotion to scientific research in the future. Detailed instructions for assessing student learning, step-by-step protocols, and a student survey are provided, supporting educational value and easy integration into undergraduate teaching.
Keywords:
Hands-on experiment
First-year undergraduate students
Hydroxypropyl cellulose
Self-assembly
Structural color
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