κ-Carrageenan Associated with Fructose/Glycerol/Water LTTM: Toward Natural Thermosensitive Physical Gels - Archive ouverte HAL
Article Dans Une Revue ACS Sustainable Chemistry & Engineering Année : 2022

κ-Carrageenan Associated with Fructose/Glycerol/Water LTTM: Toward Natural Thermosensitive Physical Gels

Résumé

κ-Carrageenan was combined to a natural lowtransition temperature mixture composed of fructose, glycerol, and water in a 1:1:5 molar ratio (FGW) to generate fully biobased physical gels through a simple method. The resulting gels can be easily prepared in various shapes. As for their hydrogel analogues, the rheological characterization of FGW-based samples evidenced thermosensitive gelation, attributed to the formation of aggregated H-bonded helices composed of κ-carrageenan chains. FGW-based gels exhibit a gel−sol transition temperature (Tg/s) higher than the one of hydrogels with recoverable and reversible viscoelastic properties upon successive heating/cooling cycles. SAXS analysis revealed a more extended conformation of chains in FGW that leads to more physical cross-linking junction zones within the materials. Such peculiar spatial internal organization provides a mechanical reinforcement demonstrated by compression tests. In conclusion, the use of the FGW solvent allows for designing κ-carrageenan physical gels with enhanced thermal and mechanical properties.

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Dates et versions

hal-04144191 , version 1 (24-11-2023)

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Benoit Caprin, Guadalupe Viñado-Buil, Guillaume Sudre, Xavier Morelle, Fernande da Cruz-Boisson, et al.. κ-Carrageenan Associated with Fructose/Glycerol/Water LTTM: Toward Natural Thermosensitive Physical Gels. ACS Sustainable Chemistry & Engineering, 2022, 10 (45), pp.14817-14825. ⟨10.1021/acssuschemeng.2c04437⟩. ⟨hal-04144191⟩
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