What Do Espresso, Oil, and Microgels Have in Common?

Researchers from the Faculty of Materials Science and Engineering at the Technion have created a groundbreaking method for producing protein-based microgel particles. This achievement, led by Dr. Luai Khoury and M.Sc. student Tina Khirallah was recently published in Advanced Materials.

Dr. Luai Khoury and MSc student Tina Khariallah

The method developed by the Technion researchers offers numerous advantages, including efficiency, speed, simplicity of production, and the ability to work with nanoscale materials such as proteins and biological molecules. These features make it a cost-effective alternative to existing methods, with the potential to revolutionize fields like pharmaceuticals, biosensors, food, tissue engineering, and environmental science.

Microgels, part of the “soft materials” family, have generated significant interest in diverse fields, including biomedicine, pharmaceuticals, environmental engineering, and culinary science. However, current techniques for their production face significant challenges, such as controlling particle size, scaling up production for large quantities, requiring advanced equipment, adapting to biological materials, and meeting market demands for competitive pricing.

The research team developed a simple and efficient method for producing microgel particles. According to the researchers, “Our method was inspired by processes such as espresso preparation and oil extraction, which rely on creating emulsions (mixtures of two immiscible phases) within a three-dimensional porous structure.”

a) Illustration of the new system developed for producing microgels via an emulsification process within a porous medium. b) A fluorescent microscope image of protein-based microgels produced using the system. This image demonstrates the uniformity of the protein and the preservation of its structure

In their published study, the researchers demonstrated how particle uniformity and size could be controlled by adjusting the flow rate of the two phases within the porous medium and by varying their ratio. They focused on producing functional protein-based particles while preserving the required protein structure. Furthermore, the particles responded to various external stimuli. These particles can also act as biological sensors, detecting hydrogen peroxide (H2O2) molecules at different concentrations. These molecules can damage DNA, harm other cellular structures, and even lead to cell death, highlighting the importance of their detection.

For the full paper click here