Modulating porosity and mechanical properties of pectin hydrogels by starch addition

Starch Solutions Prepared under Different Conditions as Modifiers of Chitosan/Poly(aspartic acid)-Based Hydrogels

“…This result from the fact that the introduction of starch into the hydrogel matrix enhanced its hydrophilicity (starch possesses numerous hydrophilic groups in its chemical structure) which was also proved by Parvathy et al [ 31 ] and Ismail et al [ 32 ]. The conclusion that the starch increases the ability of materials modified with this polysaccharide to absorb larger amount of liquids was also reported by Almeida et al [ 33 ].…”

“…Thus it may be concluded that the introduction of the hot starch solution into the hydrogel matrix resulted in the improvement of its mechanical properties—the improvement of such properties by this polysaccharide was also noticed by Almeida et al [ 33 ]. Nonetheless, such an effect was observed only in the case of introduction of this additive in the amount of not larger than 2.5 mL.…”

GelMA/κ-carrageenan double-network hydrogels with superior mechanics and biocompatibility

“…† It has been reported that hard hydrogel shows denser and less porous structures than so hydrogel. 19 Consequently, a compact 3D structure is more conducive to enhancing the mechanical properties of GelMA/KC hydrogels. Furthermore, pore size distribution analysis of fabricated samples obtained by Image J also suggests the same results as SEM, as noted in Fig.…”

Physicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese

“…In relation to moisture, the capsules present an absorption up to 15 days, after this time, a decrease in moisture content of both samples of probiotic bacteria. This behavior can be linked to the formation of hydrogels by the pectin present as wall material in the samples of encapsulated Lp-LBC, which after absorption of water from the medium, show a syneresis effect derived from the presence of large pores on capsule surface (Souza Almeida et al, 2021). Similarly, the color change of the capsules induces a limited consumption of the product despite its probiotic properties.…”