Structure, rheology, and 3D printing of salt-induced κ-carrageenan gels

Patel, Panchami; Mujmer, Kratika; Aswal, Vinod K.; Gupta, Sharad; Thareja, Prachi

doi:10.1016/j.mtcomm.2023.105807

Cited by 4 publications

(5 citation statements)

References 54 publications

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“…It is known that cations (potassium, calcium, etc.) used as gelling agents affect the rheological and mechanical properties of carrageenan gels [32,33]. The presence of potassium ions causes rigid and stiff gels of carrageenan [34,35].…”

Section: Discussionmentioning

confidence: 99%

A new approach to oral dosage forms: carrageenan-based vegan gummies

Ezgi GÜLTEKİN,

İLHAN,

NALBANTOĞLU

2024

jrp

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Section: Discussionmentioning

confidence: 99%

A new approach to oral dosage forms: carrageenan-based vegan gummies

Ezgi GÜLTEKİN,

İLHAN,

NALBANTOĞLU

2024

jrp

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“…The emulsion gel modulus is measured at low strain of 0.1 % strain for 60 s, the structure is then broken down under a high strain of 100 % for 60 s, and the recovery of modulus is measured at 0.1 % strain for 60 s . The % strain recovery is calculated using eq % .25em strain 0.25em recovery = storage 0.25em modulus 0.25em at 0.25em 60 0.25em normals 0.25em at 0.25em 0.1 % 0.25em strain 0.25em after 0.25em applying 0.25em 100 % 0.25em strain storage 0.25em modulus 0.25em at 0.25em 0.1 % .25em strain 0.25em before 0.25em applying 0.25em 100 % 0.25em strain …”

Section: Experimental Sectionmentioning

confidence: 99%

“…The emulsion gel modulus is measured at low strain of 0.1 % strain for 60 s, the structure is then broken down under a high strain of 100 % for 60 s, and the recovery of modulus is measured at 0.1 % strain for 60 s. 46 The % strain recovery is calculated using eq 4. 47 % strain recovery storage modulus at 60 s at 0.1% strain after applying 100% strain storage modulus at 0.1% strain before applying 100% strain = (4) The yield stress of the emulsion gels was determined from oscillatory stress sweep measurements using a parallel plate geometry of a diameter of 50 mm at a gap of 0.5 mm. The heights of the printed structures after the completion of the 3D printing process were measured at 25 °C.…”

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confidence: 99%

Rheology and Extrusion Printing of κ-Carrageenan/Olive Oil Emulsion Gel Tablets with Varying Surface Area to Volume Ratios for Release of Vitamin C and Curcumin

Patel,

Jinugu,

Thareja

2024

Langmuir

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In this work, κ-carrageenan and olive oil at different oil to κ-carrageenan ratios (OCR) are homogenized to create emulsion gels. Interestingly, confocal imaging shows that the oil droplets are stabilized in the κ-carrageenan-structured gel matrix without using any surfactants. Rheological studies show that the oil droplets enhanced the oscillatory yield stress and the maximum printable height of the emulsion gels. The creation of the emulsion gels with an OCR of 1:9-3:7 led to an improvement in the structural integrity of extrusion printed structures. The emulsion gel with an OCR of 3:7 efficiently encapsulates vitamin C in the aqueous phase and curcumin in the hydrophobic oil phase, enabling the extrusion 3D printing of tablets with varying surface area to volume (SA/V) ratios. The release of vitamin C and curcumin is influenced by the preparation method of printing versus casting and the SA/V ratio of the tablets. The hollow cylinder with the highest SA/V ratio was observed to have the highest vitamin C release, whereas for curcumin, the printed tablets had a higher release compared to the cast tablet. Additionally, through rheo-dissolution experiments, we observe a lower modulus and higher vitamin C release from the 3D-printed disc versus the higher modulus and lower vitamin C release from the cast disc tablet.

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“…The direct experimental proof of a solid-like behavior of the gel-like state is the independence of the storage modulus of frequency accompanied by relatively low mechanical losses. There are numerous examples [ 46 , 47 , 48 , 49 , 50 , 51 , 52 ] of such behavior, many of which are analyzed in reviews and monographs [ 53 , 54 , 55 ]. The evolution of viscoelastic properties in the transition from yielding liquid to real gel is carefully described in [ 56 ].…”

Section: Gels and Gel-like Statesmentioning

confidence: 99%

Rheology of Gels and Yielding Liquids

Malkin,

Derkach,

Kulichikhin

2023

Gels

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In this review, today’s state of the art in the rheology of gels and transition through the yield stress of yielding liquids is discussed. Gels are understood as soft viscoelastic multicomponent solids that are in the incomplete phase separation state, which, under the action of external mechanical forces, do not transit into a fluid state but rupture like any solid material. Gels can “melt” (again, like any solids) due to a change in temperature or variation in the environment. In contrast to this type of rheology, yielding liquids (sometimes not rigorously referred to as “gels”, especially in relation to colloids) can exist in a solid-like (gel-like) state and become fluid above some defined stress and time conditions (yield stress). At low stresses, their behavior is quite similar to that of permanent solid gels, including the frequency-independent storage modulus. The gel-to-sol transition considered in colloid chemistry is treated as a case of yielding. However, in many cases, the yield stress cannot be assumed to be a physical parameter since the solid-to-liquid transition happens in time and is associated with thixotropic effects. In this review, special attention is paid to various time effects. It is also stressed that plasticity is not equivalent to flow since (irreversible) plastic deformations are determined by stress but do not continue over time. We also discuss some typical errors, difficulties, and wrong interpretations of experimental data in studies of yielding liquids.

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Structure, rheology, and 3D printing of salt-induced κ-carrageenan gels

Cited by 4 publications

References 54 publications

A new approach to oral dosage forms: carrageenan-based vegan gummies

A new approach to oral dosage forms: carrageenan-based vegan gummies

Rheology and Extrusion Printing of κ-Carrageenan/Olive Oil Emulsion Gel Tablets with Varying Surface Area to Volume Ratios for Release of Vitamin C and Curcumin

Rheology of Gels and Yielding Liquids

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