Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships

Ciuffarin, Francesco; Négrier, Marion; Plazzotta, Stella; Libralato, Michele; Calligaris, Sonia; Budtova, Tatiana; Manzocco, Lara

doi:10.1016/j.foodhyd.2023.108631

Cited by 26 publications

(1 citation statement)

References 41 publications

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“…The dried hydrogel was soaked in 10 mL distilled water for 24 h, and then the free water on the surface of the hydrogel was removed, and the hydrogel was weighed [ 14 ]. Water absorption rate is calculated according to Formula (1).…”

Section: Methodsmentioning

confidence: 99%

Facile Fabrication of Anthocyanin-Nanocellulose Hydrogel Indicator Label for Intelligent Evaluation of Minced Pork Freshness

Meng

Shen

Teng

et al. 2023

Foods

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In order to develop a reliable and rapid method for meat freshness detection, nanocellulose (TOCNF) prepared via the TEMPO (2,2,6,6-tetramethylpiperidine oxidation) oxidation method was used as raw material to prepare hydrogels using Zn2+ coordination and binding. Physicochemical properties such as water absorption and porosity were analyzed. It was further used to select suitable hydrogels for the preparation of indication labels after anthocyanin adsorption, and it was applied in the freshness detection of fresh minced pork. Five percent TOCNF (w/w) aqueous solution was homogenized by high shear for 4 min, and 20% (w/w) zinc chloride solution was added to it, so that the concentration of zinc ions could reach 0.25 mol/L. After standing for 24 h, the hydrogel was obtained with good water absorption and a porous three-dimensional network structure. The activation energies of volatile base nitrogen (TVBN) and anthocyanin indicating label color changes were 59.231 kJ/mol and 69.453 kJ/mol, respectively. The difference between the two is within 25 kJ/mol, so the prepared indicator label can accurately visualize the shelf life of fresh pork.

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Section: Methodsmentioning

confidence: 99%