Preparation and properties of cationic starch-carrageenan‑sodium alginate hydrogels with pH and temperature sensitivity.

Autor: Cai Z; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China., Zhou W; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China., Chen W; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China., Huang R; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China., Zhang R; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China., Sheng L; School of Nursing, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China., Shi M; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China., Hu Y; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China., Huang C; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China. Electronic address: huangc@gdpu.edu.cn., Chen Y; Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China. Electronic address: sksp081cy@163.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140272. Date of Electronic Publication: 2024 Jul 02.
DOI: 10.1016/j.foodchem.2024.140272
Abstrakt: In this study, cationic starch-carrageenan‑sodium alginate (CAS/CR/SA) hydrogels with different weight ratios of carrageenan and sodium alginate were prepared and their properties such as scanning electron microscopy (SEM), rheological properties, Fourier transform infrared spectroscopy (FTIR), 1 H nuclear magnetic resonance ( 1 H NMR), X-ray diffraction (XRD), and methylene blue adsorption test were measured. The results showed that the viscosity and the shear strain resistance of the CAS/CR/SA hybrid hydrogels positively correlated with their sodium alginate contents. The hybrid hydrogels with high carrageenan contents exhibited a high energy storage modulus (G') and a high loss modulus (G"). The swelling and methylene blue adsorption experiments showed that the CAS/CR/SA hydrogels had pH and temperature sensitivity. The hydrogels reached adsorption equilibrium in 12 h (alkaline conditions) and 24-36 h (acidic conditions). The adsorption kinetics of the hybrid hydrogels showed that their adsorption process was mainly controlled by chemisorption and that adsorption was exothermic (ΔH° < 0).
Competing Interests: Declaration of competing interest No conflict of interest exits in the submission of this manuscript, and manuscript is approved by all authors for publication. We confirmed that the figures and tables in revised manuscript are the original work of the authors. I would like to declare on behalf of my co-authors that the work described was original research that has not been published previously, and not under consideration for publication elsewhere, in whole or in part. All the authors listed have approved the manuscript that is enclosed.
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Databáze: MEDLINE
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