摘要
Facile and ecofriendly loading of micro/nano function-specific substances to create functional materials is a trend being pursued by researchers.However,current micro/nano particles loading approaches are often hindered by issues such as uneven distribution,unsatisfactory stability and complicate procedure.In this work,we present an aqueous phase reshaping method that only utilizes the moisture to fabricate the"bubble particles",which could perfectly cater to the topography of the substrate.The green preparation of bubble particles adopts an absolutely zero-pollution method,realizing the firm loading of particles on the substrate.Integrating the preparation and loading of particles overcomes the traditional complicate process,while the aqueous phase reshaping ensures uniform and firm loading of the"bubble particles"onto the substrate.Our mechanism demonstrates a significant enhancement in the interface relation after aqueous phase reshaping,with a 121-fold increase in contact surface area achieved by reducing the height by 1μm.Furthermore,we explore for the first time the influence of the nature of the receiving substrate on the interface morphology of particles during electrostatic spraying,which has important guiding significance for the interface relationship of electrostatic spraying and even electrostatic spinning materials.We also screen out the natural antibacterial essential oil linalool as the effective specialized antibacterial agent,which can specifically inhibit the odor-producing Proteus in urine,with an antibacterial rate of up to 100%.Taken together,this simple,ecofriendly method for fabricating functional materials with optimal interface stability appears highly promising for use in various products formed by electrostatic spraying/spinning.
基金
supported by Capacity building project of local universities Science and Technology Commission of Shanghai Municipality(No.19090503500)
the National Natural Science Foundation of China(No.51803028)
Shanghai Gaofeng&Gaoyuan Project for University Academic Program Development,Collaborative Innovation Center of Fragrance Flavour and Cosmetics,the Fundamental Research Funds for the Central Universities,DHU Distinguished Young Professor Program(No.LZB2021004)
the Fundamental Research Funds for the Central Universities and Graduate Student Innovation Fund of Donghua University(No.CUSF-DH-D-2021020)
The authors would like to acknowledge the fellowship from the China Scholarship Council(CSC)under Grant CSC No.202106630044.
