d-Sorbitol, a structurally simple, low molecular-mass gelator

Grassi, Scilla; Carretti, Emiliano; Dei, Luigi; Branham, Charles W.; Kahr, Bart; Weiss, Richard G.

doi:10.1039/c0nj00673d

Cited by 47 publications

(34 citation statements)

References 50 publications

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“…A C C E P T E D M A N U S C R I P T 10 Most carbohydrate-based gelators are considered biocompatible (Grassi et al, 2011) leading to very little research on the safety of these oleogelators. Sugar alcohols, such as sorbitol derivatives aim to be low cost, efficient oil gelators in the presence of water.…”

Section: Carbohydrate-based Oleogelatorsmentioning

confidence: 99%

Advances in edible oleogel technologies – A decade in review

Singh

Auzanneau

Rogers

2017

Food Research International

195

107

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Section: Carbohydrate-based Oleogelatorsmentioning

confidence: 99%

Advances in edible oleogel technologies – A decade in review

Singh

Auzanneau

Rogers

2017

Food Research International

195

107

View full text Add to dashboard Cite

“…H 2 O for hydrogelation) is one of the major interactions that governs the selfassembly process of sugar derivatives. 123 Cooling of an ethanol sol of D-sorbitol leads to the formation of a huge, jellybean shaped gel. 6).…”

Section: Structurally Diverse Platforms Of Sugar-based Lmwgsmentioning

confidence: 99%

Multifarious facets of sugar-derived molecular gels: molecular features, mechanisms of self-assembly and emerging applications

2015

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The remarkable capability of nature to design and create excellent self-assembled nano-structures, especially in the biological world, has motivated chemists to mimic such systems with synthetic molecular and supramolecular systems. The hierarchically organized self-assembly of low molecular weight gelators (LMWGs) based on non-covalent interactions has been proven to be a useful tool in the development of well-defined nanostructures. Among these, the self-assembly of sugar-derived LMWGs has received immense attention because of their propensity to furnish biocompatible, hierarchical, supramolecular architectures that are macroscopically expressed in gel formation. This review sheds light on various aspects of sugar-derived LMWGs, uncovering their mechanisms of gelation, structural analysis, and tailorable properties, and their diverse applications such as stimuli-responsiveness, sensing, self-healing, environmental problems, and nano and biomaterials synthesis.

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“…A number of reviews focus upon different classes of low-molecular-weight gelators such as urea derivatives, amide/peptides groups, nucleobases, and dendritic systems or sugars [5,[21][22][23][24][25][26]. Among these classes, sugar-based gelators have been investigated because of the facile modification of their structure and because of the biocompatible properties of sugars that make them candidates for biological applications [26].…”

Section: Introductionmentioning

confidence: 99%

Investigations on Carboxy Dibenzylidene Sorbitol Hydrogels Using EPR Spectroscopy

et al. 2015

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Low-molecular-weight organic gelators generate physical gels by the formation of three-dimensional fibrous network structures as a response to various physicochemical stimuli such as heat, light, ultrasound and chemical environments. Dibenzylidene sorbitol (DBS) represents a typical compound able to generate gels because of some prerequisite structural features: the presence of functional groups to form intermolecular hydrogen bonds and of aromatic groups to be involved in p-p interactions, or chirality. Herein, we present the synthesis of three derivatives of DBS-bearing carboxy groups attached to phenyl rings and the corresponding spin-labelled compounds. We studied the formation of physical gels resulting from self-assembly of DBS derivatives with the aim of highlighting the influence of the position of the carboxy group on the gel properties. These types of compounds can form gels in polar solvents (such as water, DMSO) by either temperature treatment or variation of the pH. In this study, the systems were investigated by rheological measurements, SEM analysis and EPR measurements. The results showed that the introduction of carboxy groups into the structure of DBS generates weaker gels compared with the parent gelator, DBS. The spin probes used in this study (spinlabelled DBS derivatives and 5-doxyl stearic acid) demonstrated that assembly of gelator molecules is a highly selective process. The two-component feature of EPR

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d-Sorbitol, a structurally simple, low molecular-mass gelator

Cited by 47 publications

References 50 publications

Advances in edible oleogel technologies – A decade in review

Advances in edible oleogel technologies – A decade in review

Multifarious facets of sugar-derived molecular gels: molecular features, mechanisms of self-assembly and emerging applications

Investigations on Carboxy Dibenzylidene Sorbitol Hydrogels Using EPR Spectroscopy

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