Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions

Liu, Yuanyuan; Cai, Zhaoxia; Sheng, Long; Ma, Meihu; Xu, Qi; Jin, Yongguo

doi:10.1016/j.carbpol.2019.04.001

Cited by 87 publications

(42 citation statements)

References 46 publications

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“…The FTIR spectra of CS and F-CS aerogels are shown in Figure 3 . In the spectrum of CS (curve a), a peak locating at 1655 cm −1 is attributed to the C=O in the amide group and the N=C of imine formed by crosslinking of CS with glutaraldehyde [ 27 , 28 , 29 ]. The absorptions at 1565 cm −1 and 1420 cm −1 are ascribed to the N-H bending vibration of the amine group and the N-H deformation vibration of amide [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Sustainable, Highly Efficient and Superhydrophobic Fluorinated Silica Functionalized Chitosan Aerogel for Gravity-Driven Oil/Water Separation

Zhu

Jiang

Liu

et al. 2021

Gels

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A superhydrophobic fluorinated silica functionalized chitosan (F-CS) aerogel is constructed and fabricated by a simple and sustainable method in this study in order to achieve highly efficient gravity-driven oil/water separation performance. The fluorinated silica functionalization invests the pristine hydrophilic chitosan (CS) aerogel with promising superhydrophobicity with a water contact angle of 151.9°. This novel F-CS aerogel possesses three-dimensional structure with high porosity as well as good chemical stability and mechanical compression property. Moreover, it also shows striking self-cleaning performance and great oil adsorption capacity. Most importantly, the as-prepared aerogels exhibits fast and efficient separation of oil/water mixture by the gravity driven process with high separation efficiency. These great performances render the prepared F-CS aerogel a good candidate for oil/water separation in practical industrial application.

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Section: Resultsmentioning

confidence: 99%

Sustainable, Highly Efficient and Superhydrophobic Fluorinated Silica Functionalized Chitosan Aerogel for Gravity-Driven Oil/Water Separation

Zhu

Jiang

Liu

et al. 2021

Gels

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“…Although previous studies have shown that GEN (reacted with chitosan) can undergo self‐polymerization, only oligomers based on trimers of GEN were observed in Figure S4b (Supporting Information), which is suggested to be a consequence of the shorter reaction time (here 2 h) of the rxGEN as compared to the previous studies (>5 h reaction time). [ 32,48,63 ]…”

Section: Resultsmentioning

confidence: 99%

High Capacity Functionalized Protein Superabsorbents from an Agricultural Co‐Product: A Cradle‐to‐Cradle Approach

Capezza

Cui

Numata

et al. 2020

Advanced Sustainable Systems

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Synthesis of superabsorbent particles from nontoxic wheat gluten (WG) protein, as an industrial co‐product, is presented. A natural molecular cross‐linker named genipin (a hydrogenated glycoside) is used together with a dianhydride (ethylenediaminetetraacetic EDTAD), to enable the preparation of a material with a network structure capable of swelling up to ≈4000% in water and ≈600% in saline solution. This represents an increase in swelling by over 10 times compared to the already highly absorbing gluten reference material. The carboxylation (using EDTAD) and the cross‐linking of the protein result in a hydrogel with liquid retention capacity as high as 80% of the absorbed water remaining in the WG network on extensive centrifugation, which is higher than that of commercial fossil‐based superabsorbents. The results also show that more polar forms of the reacted genipin are more effectively grafted onto the protein, contributing to the swelling and liquid retention. Microscopy of the materials reveals extensive nanoporosity (300 nm), contributing to rapid capillarity‐driven absorption. The use of proteins from agricultural industries for the fabrication of sustainable protein superabsorbents is herein described as an emerging avenue for the development of the next generation daily‐care products with a minimal environmental impact.

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“…Change in spin‐spin relaxation time ( T 2 ) can characterize the mobility and distribution of water in gels; shorter the initial T 2 , stronger would be the bond between water molecules and the substrates (Shaarani et al., 2006). As shown in Figure 3, T 2 peaks correspond to three states of water, namely, the worst mobile water ( T 2b ), weakly mobile water ( T 21 ), and free water ( T 22 ) (Liu, Cai, et al, 2019). The range of T 2b , T 21 , and T 22 are 1–10, 10–100, and 100–10000 ms, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

Wang

Zhang

Zhou

et al. 2021

Food Science & Nutrition

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Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG‐based or inulin (IL)‐based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed‐gel system containing GL, GG, and IL, in which different ratios of GG‐IL (0.4%) (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10) were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular dichroism (CD) spectra, and microstructures were analyzed. The results showed that addition of GG‐IL could improve the hardness, chewiness, and cohesiveness of mixed‐gel, besides maintaining appropriate springiness. Water mobility of the mixed‐gel decreased while viscoelasticity increased upon the addition GG. At GG:IL = 2:8, the melting temperature of mixed‐gel was far higher than that of GL gel itself. The GL‐GG‐IL gel showed decrease in nonspecific bonding and increase in hydrogen bonding compared with the GL gel. CD spectra indicated the promotion of GL unfolding by GG, hence suggesting the binding of GG to GL; binding ability was better at GG:IL >5:5. Cryo‐SEM provided evidence for the formation of cross‐linked network within GL‐GG‐IL. Overall, we concluded that addition of GG‐IL to GL system would be most suitable for improving the properties of mixed‐gel. This finding may be potentially applicable in the further development of gel food products, such as meat jellies and gummy jellies.

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Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions

Cited by 87 publications

References 46 publications

Sustainable, Highly Efficient and Superhydrophobic Fluorinated Silica Functionalized Chitosan Aerogel for Gravity-Driven Oil/Water Separation

Sustainable, Highly Efficient and Superhydrophobic Fluorinated Silica Functionalized Chitosan Aerogel for Gravity-Driven Oil/Water Separation

High Capacity Functionalized Protein Superabsorbents from an Agricultural Co‐Product: A Cradle‐to‐Cradle Approach

Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

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