Self-healing, stretchable, and freezing-resistant hydroxypropyl starch-based double-network hydrogels

Lin, Qianzhu; Li, Hao; Ji, Na; Dai, Lei; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.carbpol.2020.116982

Cited by 64 publications

(27 citation statements)

References 28 publications

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“…This might be due to the ability of SA to penetrate the starch network, and of the cross-linking of both polysaccharides through hydrogen bonding. Generally, the addition of SA resulted in a denser networks, which led to a higher mechanical strength of gels [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Florowska

Hilal

Florowski

et al. 2022

Gels

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The aim of the study was to investigate the influence of addition of sodium alginate (SA) and chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing various additions (0.0, 0.1, 0.3, and 0.5 g/100 g) of SA and CH were produced. The hydrogels’ properties were assessed based on the volumetric gel index, microstructure, yield stress, texture, stability, and color parameters. According to the findings, the inclusion of these polysaccharides had no influence on the gelation ability of the inulin solution. The physical properties of the hydrogels containing SA or CH differed from hydrogels containing only inulin (INU). The obtained microstructural pictures revealed that the addition of SA and CH resulted in the formation of hydrogels with a more compact, smooth, and cohesive structure. Consequently, they had higher yield stress, strength, and spreadability values than INU hydrogels. The addition of chitosan in comparison with sodium alginate also had a greater effect in strengthening the structure of hydrogels, especially at the level of 0.5 g/100 g. For example, the addition of this amount of SA increased the yield stress on average from 195.0 Pa (INU) to 493.6 Pa, while the addition of CH increased it to 745.3 Pa. In the case of the strength parameter, the addition of SA increased the force from 0.24 N (INU) to 0.42 N and the addition of CH increased it to 1.29 N. In the case of spreadability this increase was from 2.89 N * s (INU) to 3.44 N * s (SA) and to 6.16 N * s (CH). Chitosan also caused an increase in the stability of inulin hydrogels, whereas such an effect was not observed with the addition of sodium alginate. The gels with the addition of SA and CH also had significantly different values of color parameters. Inulin–alginate hydrogels were characterized by higher values of the color parameter a *, lower values of the color parameter b *, and in most concentrations higher values of the color parameter L * compared to inulin–chitosan hydrogels. Based on the collected data, it can therefore be concluded that through the addition of sodium alginate and chitosan, there is a possibility to modify the properties of inulin hydrogels and, consequently, to better adapt them to the characteristics of the pro-health food products in which they will be used.

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Section: Resultsmentioning

confidence: 99%

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Florowska

Hilal

Florowski

et al. 2022

Gels

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“…As the intermolecular cross‐linking of the DN hydrogels was enhanced, the hydrogel networks became more compact and a higher mechanical force was required to break the hydrogel networks. [ 28 ] However, an excessive increase of Gly would result in a dense cross‐linking network of gels. As a result, PAM/CMS 4.4 ‐Fe 3+ 1‐5 gels became brittle and exerted the negative influence on fracture stress and elongation at break energy (the values were 157 ± 80 kPa and 619 ± 20%, respectively.).…”

Section: Resultsmentioning

confidence: 99%

“…Recently, hydroxypropyl starch (HPS) and sodium alginate (SA) have been used to prepare HPS/SA DN hydrogel with breaking strength 59.2 kPa, however, breaking strain was only 141%. [ 28 ] Carboxymethyl starch (CMS) is a starch derivative known as “industrial monosodium glutamate” that is widely used in the food, paper, and textile fields. [ 29 ] It is a water‐soluble anionic polymer with many advantages over other starch derivatives.…”

Section: Introductionmentioning

confidence: 99%

Highly Stretchable, Strain‐Sensitive, and Antifreezing Macromolecular Microsphere Composite Starch‐Based Hydrogel

Liu

Wang

Peng

et al. 2021

Macro Materials & Eng

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Starch-based hydrogel is widely used as an excellent biocompatibility and biodegradability material. However, due to the disadvantages of poor mechanical properties, brittleness, and low stretchability attribute that remains a challenge to prepare multifunctional starch hydrogel integrating high stretchability, strength, and conducting capacity. In this study, macromolecular microspheres with various wettability are successfully incorporated into the hydrogel prepared using the carboxymethyl starch and polyacrylamide cross-linked by Fe 3+ and covalent cross-linker, respectively. The obtained double-network (DN) hydrogel performs good mechanical properties (the fracture stress 483 ± 38 kPa and the elongation at break 1615 ± 25%). Impressively, the obtained DN hydrogels by solvent soaking still maintain excellent mechanical strength and flexibility at −40°C. Furthermore, it can be assembled to be a resistance-type strain sensor to detect multiscale strain. Therefore, the strategy can shed light on the preparation of multifunctional starch-based hydrogel for broad applications.

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“…in comparison to their native form. Accordingly, these modified polymeric materials are being used for various applications such as in shampoo preparation, [32] drug formulation [4] and sustained release composition, [33] preparation of non-ionic gelling agent, [34] purification of the enzyme, [35] edible film formulation, [36] double network hydrogel, [37] nanocomposite film, [38] textile sizing, [39] sweeteners, [40] etc. Being a derivative of immense commercial importance, it holds ample demand in various industries such as oil well drilling, food, and pharmaceuticals, etc.…”

Section: Resultsmentioning

confidence: 99%

Hydroxypropylation of 1,2 Galactomannan by Taguchi's L9 Orthogonal Array Design

et al. 2021

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Hydroxypropyl guar is one of the industrially significant biopolymers. In the present study, hydroxypropylation of guar gum was investigated using Taguchi's L9 orthogonal array design of experiment. Reaction conditions were optimized to obtain higher hydroxypropyl content (%) in the derivatized sample. The optimized conditions comprised 7 mL and 0.12 g of propylene oxide and NaOH respectively, keeping the methanol: water ratio 7 : 3, and reaction time 3 h at 60°C. The hydroxypropyl content of the derivative synthesized under optimized reaction conditions was determined as 0.830 %. The structural changes introduced by the modification were corroborated by FT-IR, 1-D ( 1 H, 13 C, and DEPT-135), and 2-D (HSQC, HMBC, and COSY) NMR spectroscopic analysis. Thermal studies of the hydroxypropyl derivatives vis a vis native guar using TGA, DSC, and DTG indicated better thermal stability of the hydroxypropyl derivative in comparison to the native guar gum. The studies demonstrate that Taguchi's L9 orthogonal array is a statistically sound approach for hydroxypropylation of guar gum involving lesser number of experiments than the conventional approach.

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Self-healing, stretchable, and freezing-resistant hydroxypropyl starch-based double-network hydrogels

Cited by 64 publications

References 28 publications

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Highly Stretchable, Strain‐Sensitive, and Antifreezing Macromolecular Microsphere Composite Starch‐Based Hydrogel

Hydroxypropylation of 1,2 Galactomannan by Taguchi's L9 Orthogonal Array Design

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