Self‐assembled fibrillar networks and molecular gels employing 12‐hydroxystearic acid and its isomers and derivatives

Abstract

Self‐assembly of small molecules can lead to many different types of objects and phases. This mini‐review concentrates on the formation of one‐dimensional objects and their transformation into gels from solutions/sols of 12‐hydroxystearic acid, a molecule derived from the castor bean, and its derivatives in a wide variety of liquids. It is shown how the molecular packing within the one‐dimensional objects and the nature of the derived gels can be correlated with systematic variations of the gelator structure and the type of liquid. Copyright © 2013 John Wiley & Sons, Ltd.

Pyrene‐based fluorescent supramolecular hydrogel: scaffold for nanoparticle synthesis

“…Supramolecular gels, a class of soft materials, have drawn prevalent attention due to their potential applications in diversified fields such as template for sensors, template nanostructured materials, drug delivery, tissue engineering, removal of pollutants, and enzyme‐immobilization matrices . This ever‐increasing demand has augmented the necessity for the rational design and synthesis of gelator molecules having suitable functionality for task‐specific applications.…”

A systematic understanding of gelation self-assembly: solvophobically assisted supramolecular gelation via conformational reorientation across amide functionality on a hydrophobically modulated dipeptide based ambidextrous gelator, N-n-acyl-(l)Val-X(OBn), (X = 1,ω-amino acid)

“…The influence of gelator architecture and the nature of gelating solvents have been correlated recently with the molecular packing within the onedimensional objects and the nature of the derived gels obtained from 12-hydroxystearic acid and its isomers by Mallia et.al 59. Being a colloidal suspension (neither a solution nor a precipitate), solvent-solute interaction plays a major role towards self-assembly as well as imparting strength and thermal stability to the gel matrix.…”

Fats, oils, and oleogels: Their significance in and impacts on comminuted meat products

“…The hydrophobic regions of the gelator molecules are left exposed to favorably interact with the hydrophobic oil (Rogers, Bot, Lam, Pedersen, & May, 2010). Several different molecules have been shown to be capable of gelling oil, such as waxes Blake & Marangoni, 2015), sterols (Bot & Agterof, 2006), and fatty acids (Mallia & Weiss, 2014 interactions between themselves and the oil to produce a gel .…”

“…The ability of the gelator molecules to align and make the proper hydrophobic and hydrophilic interactions can determine the strength of the gel. For instance, racemic mixtures of 12-hydroxystearic acid produce softer gels than enantiomeric mixtures, which may be attributed to the ability of the hydroxyl molecule on the carbon chain to align with neighboring gelator molecules (Mallia & Weiss, 2014). Waxes that are more homogenous in chemical composition produce oleogels with less enthalpy and narrower melting peaks .…”

“…Since oleogels are such a diverse and complex oil-solidifying method, most research has focused on how organogelators, cooling, heating, and oil type can influence oleogel characteristics , Mallia & Weiss, 2014, and just recently, more research is being presented on the application of oleogels in various foods. noted that oleogels made with waxes or other low-molecular weight gelators may not be strong enough to endure food processing, but wax oleogels have been used as solid fat replacements, and the results have indicated that they may be sturdy enough to endure shear, heating, and other abusive processes similar to solid fat.…”