Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review

Geonzon, Lester C.; Descallar, Faith Bernadette A.; Du, Lei; Bacabac, Rommel G.; Matsukawa, Shingo

doi:10.1016/j.foodhyd.2020.106039

Cited by 41 publications

(17 citation statements)

References 61 publications

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“…This brings additional complexity for the identification of structure–elasticity relationships, since both properties are known to depend on the gelling route (see e.g., [ 10 , 26 ]). Structure–elasticity relationships in Kappa2 gels have not received much attention in the open literature [ 10 ], in contrast to the study of relationships in gelled mixtures of Kappa and Iota [ 20 , 33 , 43 ]. Section 4 , below, will start to fill this gap of knowledge.…”

Section: Structure and Elastic Properties Of Carrageenan Gelsmentioning

confidence: 99%

“…In his comprehensive review on gelling carrageenans [ 19 ], Piculell compiled the compelling evidence of networking at the super-helical level for Kappa gels (sketches B and D), giving hard gels in contrast to softer Iota gels where networking might occur at the helical level (sketches A and C). Since then, a large number of works have focused on the gel mechanism or the chemical structure–functional properties relationships, as recently reviewed elsewhere [ 20 , 21 ]. Fewer studies tried to systematically compare the carrageenan network structure with the corresponding gel elastic properties, with a view to extracting structure–elasticity relationships.…”

Section: Introductionmentioning

confidence: 99%

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Structure–Elastic Properties Relationships in Gelling Carrageenans

Hilliou

2021

Polymers

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Gelling carrageenans are polysaccharides extracted from the Gigartinales order of red algae. These are additives used essentially in the food industry for texturizing, stabilizing or gelling various formulations. Although a consensual gel mechanism has been reached which encompasses a coil-to-helix transition followed by the self-assembling of helices in a network, the structure–elastic relationships in the network are still to be clearly established. This paper reviews the reports in which carrageenan gel structures have been systematically compared with gel elastic properties. The focus is on the sizes documented for structural units, such as strands, aggregates, voids or network meshes, as well as on the reported linear and nonlinear elastic characteristics. The insufficient rationalization of carrageenan gel elasticity by models which take on board mechanically relevant structural features is underlined. After introducing selected linear and nonlinear elastic models, preliminary results comparing such models to structural and rheological data are presented. In particular, the concentration scaling of the strain hardening exhibited by two types of carrageenan gels is discussed.

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Section: Structure and Elastic Properties Of Carrageenan Gelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structure–Elastic Properties Relationships in Gelling Carrageenans

Hilliou

2021

Polymers

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“…(Kappa)κ-, (Iota)ι-, (Lambda)λ-, (Mu)µ-, (Nu)ν-, and (Theta)θ-carrageenans [ 86 ]. Among them, κ-, ι-, and λ-carrageenans are the most popular and commercially available ones, because of their excellent gelling and viscoelastic properties, with molecular weights ranging from 200 to 800 kDa [ 87 ]. Carrageenans can form hydrogels in the presence of mono- or divalent cations (e.g., K + or Ca 2+ ) due to the establishment of interactions of those cations with the sulfate groups.…”

Section: Polysaccharide-based Hydrogel Bioinksmentioning

confidence: 99%

A Guide to Polysaccharide-Based Hydrogel Bioinks for 3D Bioprinting Applications

Teixeira

Lameirinhas

Carvalho

et al. 2022

IJMS

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Three-dimensional (3D) bioprinting is an innovative technology in the biomedical field, allowing the fabrication of living constructs through an approach of layer-by-layer deposition of cell-laden inks, the so-called bioinks. An ideal bioink should possess proper mechanical, rheological, chemical, and biological characteristics to ensure high cell viability and the production of tissue constructs with dimensional stability and shape fidelity. Among the several types of bioinks, hydrogels are extremely appealing as they have many similarities with the extracellular matrix, providing a highly hydrated environment for cell proliferation and tunability in terms of mechanical and rheological properties. Hydrogels derived from natural polymers, and polysaccharides, in particular, are an excellent platform to mimic the extracellular matrix, given their low cytotoxicity, high hydrophilicity, and diversity of structures. In fact, polysaccharide-based hydrogels are trendy materials for 3D bioprinting since they are abundant and combine adequate physicochemical and biomimetic features for the development of novel bioinks. Thus, this review portrays the most relevant advances in polysaccharide-based hydrogel bioinks for 3D bioprinting, focusing on the last five years, with emphasis on their properties, advantages, and limitations, considering polysaccharide families classified according to their source, namely from seaweed, higher plants, microbial, and animal (particularly crustaceans) origin.

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“…The most used are the first three and differ in the number of sulphate groups and in the content of 3,6-anhydro-galactose. Thus, κ-carrageenan has one, ι-carrageenan has 2 and λcarrageenan has 3 of these sulphates groups 30,31 . Ι-carrageenan is one of the natural polymers with large abundance in nature, biodegradability and low cost 32,33 .…”

Section: Introductionmentioning

confidence: 99%