Skip to main content
SpringerLink
Log in

Engineering “JiaoJiao” (maltose syrup) with chopsticks: From traditional Chinese sweet food to skin-like iontronics

基于用筷子改造的传统甜食“搅搅糖”(麦芽糖浆)构筑的离子皮肤器件

  • Articles
  • Published:
Science China Materials Aims and scope Submit manuscript

Abstract

The advancement of technology has had a profound impact on all areas of life, with an ever more intimate integration of the digital and biological spheres, but it may also be accompanied by an environmental crisis caused by the abuse of large quantities of electronics and petrochemicals. Next-generation “green” electronics or iontronics with high biocompatibility, biodegradation, low cost and mechanical compliance promise to mitigate these adverse effects, but are often limited by the finite choices of materials and strategies. Herein, maltose syrup, a traditional water-dissolvable saccharide food called “JiaoJiao” in Chinese, is engineered to replace unsustainable conductive components of current electronic devices. After churning and pulling with two chopsticks, known as aeration, the aerated maltose syrup has optimized viscoelasticity, mechanical adaptation, robustness, remodeling and self-healing capability, yet with transient behavior. Moreover, the structural and viscoelastic evolution during aeration is also analyzed to maximize the contribution from structures. As a proof-of-concept, a type of “green” skinlike iontronics is prepared, which exhibits reliable strain sensing ability and is subsequently applied for intelligent information encryption and transmission based on a novel concept of sending Morse code. This work greatly extends the current material choice and is expected to shed light on the development of a sustainable future.

摘要

科技的发展对生活的各个领域都产生了深远的影响, 使得数字化领域和生物领域的结合越来越紧密, 但同时也可能伴随着电子设备和石化产品的滥用所带来的环境危机. 具有高生物相容性、生物降解性、低成本和顺应性的下一代“绿色”电子有望缓解这些不利影响, 但往往受限于材料和策略的选择. 本工作利用传统甜食“搅搅糖”(麦芽糖浆), 使用筷子对其进行结构改造, 即所谓的充气, 充气后的麦芽糖浆具有独特的黏弹性、力学适应性、可重构性和自修复能力, 但又兼具瞬态行为, 可以替代当前电子器件中不可回收的导电元件. 此外, 本文还分析了充气过程中结构和黏弹性的演变. 作为概念验证, 本文中制备的电容式离子皮肤具有可靠的应变传感能力, 可应用于新型的信息加密和传输. 这项工作将传统食物与前沿的科学研究相结合, 极大地拓展了材料的选择性, 有望为未来材料的可持续发展提供新的思路.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Huang S, Liu Y, Zhao Y, et al. Flexible electronics: Stretchable electrodes and their future. Adv Funct Mater, 2019, 29: 1805924

    Article  Google Scholar 

  2. Yuk H, Lu B, Zhao X. Hydrogel bioelectronics. Chem Soc Rev, 2019, 48: 1642–1667

    Article  CAS  Google Scholar 

  3. Jian M, Wang C, Wang Q, et al. Advanced carbon materials for flexible and wearable sensors. Sci China Mater, 2017, 60: 1026–1062

    Article  CAS  Google Scholar 

  4. Forrest SR. The path to ubiquitous and low-cost organic electronic appliances on plastic. Nature, 2004, 428: 911–918

    Article  CAS  Google Scholar 

  5. Fu KK, Wang Z, Dai J, et al. Transient electronics: Materials and devices. Chem Mater, 2016, 28: 3527–3539

    Article  CAS  Google Scholar 

  6. Irimia-Vladu M. “Green” electronics: Biodegradable and biocompatible materials and devices for sustainable future. Chem Soc Rev, 2014, 43: 588–610

    Article  CAS  Google Scholar 

  7. Wang L, Chen D, Jiang K, et al. New insights and perspectives into biological materials for flexible electronics. Chem Soc Rev, 2017, 46: 6764–6815

    Article  CAS  Google Scholar 

  8. Wang L, Wang K, Lou Z, et al. Plant-based modular building blocks for “green” electronic skins. Adv Funct Mater, 2018, 28: 1804510

    Article  Google Scholar 

  9. Marr PC, Marr AC. Ionic liquid gel materials: Applications in green and sustainable chemistry. Green Chem, 2016, 18: 105–128

    Article  Google Scholar 

  10. Li W, Liu Q, Zhang Y, et al. Biodegradable materials and green processing for green electronics. Adv Mater, 2020, 32: 2001591

    Article  CAS  Google Scholar 

  11. Teng L, Ye S, Handschuh-Wang S, et al. Liquid metal-based transient circuits for flexible and recyclable electronics. Adv Funct Mater, 2019, 29: 1808739

    Article  Google Scholar 

  12. Son D, Lee J, Lee DJ, et al. Bioresorbable electronic stent integrated with therapeutic nanoparticles for endovascular diseases. ACS Nano, 2015, 9: 5937–5946

    Article  CAS  Google Scholar 

  13. Yin R, Yang S, Li Q, et al. Flexible conductive Ag nanowire/cellulose nanofibril hybrid nanopaper for strain and temperature sensing applications. Sci Bull, 2020, 65: 899–908

    Article  CAS  Google Scholar 

  14. Wang C, Hou X, Cui M, et al. An ultra-sensitive and wide measuring range pressure sensor with paper-based CNT film/inter-digitated structure. Sci China Mater, 2020, 63: 403–412

    Article  CAS  Google Scholar 

  15. Zhu B, Wang H, Leow WR, et al. Silk fibroin for flexible electronic devices. Adv Mater, 2016, 28: 4250–4265

    Article  CAS  Google Scholar 

  16. Wang Q, Ling S, Liang X, et al. Self-healable multifunctional electronic tattoos based on silk and graphene. Adv Funct Mater, 2019, 29: 1808695

    Article  Google Scholar 

  17. Wang C, Xia K, Zhang Y, et al. Silk-based advanced materials for soft electronics. Acc Chem Res, 2019, 52: 2916–2927

    Article  CAS  Google Scholar 

  18. Baumgartner M, Hartmann F, Drack M, et al. Resilient yet entirely degradable gelatin-based biogels for soft robots and electronics. Nat Mater, 2020, 19: 1102–1109

    Article  CAS  Google Scholar 

  19. Xu W, Yang H, Zeng W, et al. Food-based edible and nutritive electronics. Adv Mater Technol, 2017, 2: 1700181

    Article  Google Scholar 

  20. Chang Q, He Y, Liu Y, et al. Protein gel phase transition: Toward superiorly transparent and hysteresis-free wearable electronics. Adv Funct Mater, 2020, 30: 1910080

    Article  CAS  Google Scholar 

  21. Darabi MA, Khosrozadeh A, Wang Q, et al. Gum sensor: A stretchable, wearable, and foldable sensor based on carbon nano-tube/chewing gum membrane. ACS Appl Mater Interfaces, 2015, 7: 26195–26205

    Article  CAS  Google Scholar 

  22. Lei Z, Huang J, Wu P. Traditional dough in the era of internet of things: Edible, renewable, and reconfigurable skin-like iontronics. Adv Funct Mater, 2020, 30: 1908018

    Article  CAS  Google Scholar 

  23. Cao Y, Mezzenga R. Design principles of food gels. Nat Food, 2020, 1: 106–118

    Article  Google Scholar 

  24. Wang X, Xu W, Chatterjee P, et al. Food-materials-based edible supercapacitors. Adv Mater Technol, 2016, 1: 1600059

    Article  Google Scholar 

  25. Powrie WD. Chemical effects during storage of frozen foods. J Chem Educ, 1984, 61: 340

    Article  CAS  Google Scholar 

  26. Lin Q, Xiao H, Liu GQ, et al. Production of maltose syrup by enzymatic conversion of rice starch. Food Bioprocess Technol, 2013, 6: 242–248

    Article  CAS  Google Scholar 

  27. Saha BC, Zeikus JG. Improved method for preparing high maltose conversion syrups. Biotechnol Bioeng, 1989, 34: 299–303

    Article  CAS  Google Scholar 

  28. Zúñiga R, Aguilera J. Aerated food gels: Fabrication and potential applications. Trends Food Sci Tech, 2008, 19: 176–187

    Article  Google Scholar 

  29. Campbell G. Creation and characterisation of aerated food products. Trends Food Sci Tech, 1999, 10: 283–296

    Article  CAS  Google Scholar 

  30. Campbell GM. Chapter 1-A history of aerated foods. In: Campbell GM, Scanlon MG, Pyle DL (eds.). Bubbles in Food 2. St. Paul: Woodhead Publishing and AACC International Press, 2008. 1–21

    Google Scholar 

  31. Weissenberg K. A continuum theory of rhelogical phenomena. Nature, 1947, 159: 310–311

    Article  CAS  Google Scholar 

  32. Boland CS, Khan U, Ryan G, et al. Sensitive electromechanical sensors using viscoelastic graphene-polymer nanocomposites. Science, 2016, 354: 1257–1260

    Article  CAS  Google Scholar 

  33. Suh D, Faseela KP, Kim W, et al. Electron tunneling of hierarchically structured silver nanosatellite particles for highly conductive healable nanocomposites. Nat Commun, 2020, 11: 2252

    Article  CAS  Google Scholar 

  34. Hartel RW, von Elbe JH, Hofberger R. Aerated confections. In: Hartel RW, von Elbe JH, Hofberger R (eds.). Confectionery Science and Technology. Cham: Springer, 2018. 301–327

    Chapter  Google Scholar 

  35. Wang J, Kliks MM, Jun S, et al. Rapid analysis of glucose, fructose, sucrose, and maltose in honeys from different geographic regions using Fourier transform infrared spectroscopy and multivariate analysis. J Food Sci, 2010, 75: C208–C214

    Article  CAS  Google Scholar 

  36. Liu X, Liu J, Lin S, et al. Hydrogel machines. Mater Today, 2020, 36: 102–124

    Article  CAS  Google Scholar 

  37. Fu X, Li J, Tang C, et al. Hydrogel cryo-microtomy continuously making soft electronic devices. Adv Funct Mater, 2020, 31: 2008355

    Article  Google Scholar 

  38. Chun H, Chung TD. Iontronics. Annu Rev Anal Chem, 2015, 8: 441–462

    Article  CAS  Google Scholar 

  39. Yang C, Suo Z. Hydrogel ionotronics. Nat Rev Mater, 2018, 3: 125–142

    Article  CAS  Google Scholar 

  40. Chortos A, Bao Z. Skin-inspired electronic devices. Mater Today, 2014, 17: 321–331

    Article  CAS  Google Scholar 

  41. Bai Y, Chen B, Xiang F, et al. Transparent hydrogel with enhanced water retention capacity by introducing highly hydratable salt. Appl Phys Lett, 2014, 105: 151903

    Article  Google Scholar 

  42. Bai J, Wang R, Ju M, et al. Facile preparation and high performance of wearable strain sensors based on ionically cross-linked composite hydrogels. Sci China Mater, 2021, 64: 942–952

    Article  CAS  Google Scholar 

  43. Someya T, Bao Z, Malliaras GG. The rise of plastic bioelectronics. Nature, 2016, 540: 379–385

    Article  CAS  Google Scholar 

  44. Chandrasekhar A, Vivekananthan V, Khandelwal G, et al. A fully packed water-proof, humidity resistant triboelectric nanogenerator for transmitting Morse code. Nano Energy, 2019, 60: 850–856

    Article  CAS  Google Scholar 

  45. Liu S, Cheng Y, Li Y, et al. Manipulating solid-state intramolecular motion toward controlled fluorescence patterns. ACS Nano, 2020, 14: 2090–2098

    Article  CAS  Google Scholar 

  46. Qin R, Liu Y, Tao F, et al. Protein-bound freestanding 2D metal film for stealth information transmission. Adv Mater, 2018, 1803377

Download references

Acknowledgements

This work was supported by the National Natural Science Foundation of China (51733003).

Author information

Authors and Affiliations

  1. State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science and Laboratory for Advanced Materials, Fudan University, Shanghai, 200433, China

    Jiahui Huang  (黄佳惠) & Peiyi Wu  (武培怡)

  2. State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Chemistry, Chemical Engineering and Biotechnology, Center for Advanced Low-Dimension Materials, Donghua University, Shanghai, 201620, China

    Peiyi Wu  (武培怡)

Authors
  1. Jiahui Huang  (黄佳惠)
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Peiyi Wu  (武培怡)
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Huang J and Wu P designed the experiments. Huang J performed the experiments. Huang J and Wu P analyzed the data and wrote the paper.

Corresponding author

Correspondence to Peiyi Wu  (武培怡).

Additional information

Jiahui Huang received her BSc degree in textile chemistry and dyeing and finishing engineering at Donghua University in 2018 and currently is a PhD candidate at Fudan University. Her research mainly focuses on flexible hydrogel electronics and 3D printing multifunctional materials.

Peiyi Wu is a professor at the College of Chemistry, Chemical Engineering and Biotechnology, Donghua University (China) and a fellow of the Royal Society of Chemistry. He received his PhD degree from the University of Essen (Germany) in 1998. His research interests are focused on the 2D-IR spectroscopy, flexible hydrogel electronics and iontronics, and the synthesis and application of 2D materials.

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary Information

Engineering “JiaoJiao” (maltose syrup) with chopsticks: From traditional Chinese sweet food to skin-like iontronics

Supplementary material, approximately 6.94 MB.

Supplementary material, approximately 4.43 MB.

Supplementary material, approximately 5.08 MB.

Supplementary material, approximately 5.39 MB.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Huang, J., Wu, P. Engineering “JiaoJiao” (maltose syrup) with chopsticks: From traditional Chinese sweet food to skin-like iontronics. Sci. China Mater. 64, 3059–3068 (2021). https://doi.org/10.1007/s40843-021-1701-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s40843-021-1701-7

Keywords

Search

Navigation