Factors influencing the adhesive behavior of carboxymethyl cellulose-based hydrogel for food applications

Dong, Shiliang; Feng, Sirui; Liu, Feng; Li, Ran; Li, Wenhua; Liu, Fengfeng; Su, Gang; Chen, Lin; Zhang, Yue

doi:10.1016/j.ijbiomac.2021.03.027

Cited by 33 publications

(18 citation statements)

References 29 publications

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“…However, above 3%, CMC acts like an elastic solid. Based on their viscoelastic behavior, CMC has been widely applied in a hydrogel form in the biomedical, drug delivery, and agriculture fields [111,112] as a stabilizer or thickener in food products [113] and so on.…”

Section: Pseudoplastic and Viscoelastic Behaviormentioning

confidence: 99%

Recent Developments of Carboxymethyl Cellulose

et al. 2021

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Carboxymethyl cellulose (CMC) is one of the most promising cellulose derivatives. Due to its characteristic surface properties, mechanical strength, tunable hydrophilicity, viscous properties, availability and abundance of raw materials, low-cost synthesis process, and likewise many contrasting aspects, it is now widely used in various advanced application fields, for example, food, paper, textile, and pharmaceutical industries, biomedical engineering, wastewater treatment, energy production, and storage energy production, and storage and so on. Many research articles have been reported on CMC, depending on their sources and application fields. Thus, a comprehensive and well-organized review is in great demand that can provide an up-to-date and in-depth review on CMC. Herein, this review aims to provide compact information of the synthesis to the advanced applications of this material in various fields. Finally, this article covers the insights of future CMC research that could guide researchers working in this prominent field.

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Section: Pseudoplastic and Viscoelastic Behaviormentioning

confidence: 99%

Recent Developments of Carboxymethyl Cellulose

et al. 2021

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“…In addition, hydrogels can also be presented in various forms, such as 3D solids, thin films, microparticles, and liquids [5]. Hydrogels have been applied in various fields, such as drug delivery systems [6], agriculture [7], pharmaceuticals [8], diagnostics [9], tissue engineering [10], wound healing [11], biosensors [12], food industry [13], and electronics industry [14].…”

Section: Introductionmentioning

confidence: 99%

The Study of the Swelling Degree of the PVA Hydrogel with varying concentrations of PVA

Asy-Syifa

Kusjuriansah

Waresindo

et al. 2022

J. Phys.: Conf. Ser.

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Hydrogel is composed of a three-dimensional network of hydrophilic polymers and can swell when placed in an aqueous media. Polyvinyl alcohol (PVA) is a common polymer used to produce hydrogels because it has biocompatibility, non-toxicity, chemical stability, low cost, and excellent mechanical strength. In this study, the PVA solutions were prepared with concentrations of 6%, 8%, 10%, and 12% in distilled water. The precursor solutions underwent a freeze-thaw cycle with a freezing temperature of -25 °C for 20 hours and a thawing temperature of 37 °C for 4 hours and carried out for 6 cycles. The swelling degree and the gel fraction of the hydrogel were then determined. From the swelling degree results, the increase of the PVA concentration in the precursor solutions reduced the swelling degree of the hydrogel. Based on the gel fraction test, it was revealed that all PVA concentrations have approximately the same value of gel fraction at 97%. Additionally, the viscosity and the density were also measured. Both showed an increasing trend with the addition of PVA concentration, where the viscosity values from the smallest to highest concentrations were 12.4944, 34.1737, 93.8491, and 216.2979 cP while the density values were 0.9865, 0.9871, 0.9878, and 0.9885 gram.cm-3.

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“…Although various peeling angles have been used for tape evaluation, which influences the results, only 90 • -peel and 180 • -peel protocols have been reported for foods. There are three types of peel test settings: (a) a stripe-like packaging or handling material is peeled from a food surface (Dong et al, 2021;Wang & Hartel, 2021a); (b) a stripe-like food (e.g., noodle/dough sheets, fruit leather) is peeled off a surface (Dobraszczyk, 1997;Valenzuela & Aguilera, 2015;Wu et al, 2015); and (3) a flat probe of any kind is brought in contact with the food, but the bond separation is analyzed after a relatively long dwell time (e.g., 30 min) (Keijbets et al, 2009). Peeling strength is a matter of energy dissipation, affected by peel angle, peel speed, specimen size, temperature, and material thickness/stiffness (Morris, 2017).…”

Section: Objective Stickiness Measurementsmentioning

confidence: 99%