Supramolecular Gel, Its classification, preparation, properties, and applications: A review

Tripathy, Debajani; Gadtya, Ankita Subhrasmita

doi:10.1080/25740881.2022.2113892

Cited by 3 publications

(3 citation statements)

References 102 publications

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“…The preparation of the antibacterial gel was based on a study proposed by Tripathy [18]. The hydrophilic carbopol was sieved and subsequently poured into distilled water and stirred constantly for approximately 10 min to form a homogeneous mixture, avoiding the formation of lumps.…”

Section: Gel Preparation Processmentioning

confidence: 99%

“…The use of antimicrobial materials from more environmentally friendly sources as functional agents Gels 2024, 10, 234 2 of 17 for cosmetic and medical products is based on the high antimicrobial activities and their relative eco-compatibility [16,17]. Gels are semi-solid pharmaceutical forms formed by a solvent thickened by the addition of substances of a colloidal nature [18,19]. These colloids are gelling polymers that constitute the dispersed phase, and the liquid solvent is the phase that keeps going [20,21].…”

Section: Introductionmentioning

confidence: 99%

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Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa

Analuiza,

Paredes,

Lascano

et al. 2024

Gels

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The emergence of the global pandemic (COVID-19) has directed global attention towards the importance of hygiene as the primary defense against various infections. In this sense, one of the frequent recommendations of the World Health Organization (WHO) is regular hand washing and the use of alcohol-based hand sanitizers. Ethanol is the most widely used alcohol due to its effectiveness in eliminating pathogens, ease of use, and widespread production. However, artisanal alcohol, generally used as a spirit drink, could be a viable alternative for developing sanitizing gels. In this study, the use of alcohol “Puntas”, silver nanoparticles, and saponins from quinoa was evaluated to produce hand sanitizer gels. The rheological, physicochemical, and antimicrobial properties were evaluated. In the previous assays, the formulations were adjusted to be similar in visual viscosity to the control gel. A clear decrease in the apparent viscosity was observed with increasing shear rate, and an inversely proportional relationship was observed with the amount of ethyl alcohol used in the formulations. The flow behavior index (n) values reflected a pseudoplastic behavior. Oscillatory dynamic tests were performed to analyze the viscoelastic behavior of gels. A decrease in storage modulus (G′) and an increase in loss modulus (G″) as a function of the angular velocity (ω) was observed. The evaluation of pH showed that the gels complied with the requirements to be in contact with the skin of the people, and the textural parameters showed that the control gel was the hardest. The use of artisan alcohol could be an excellent alternative to produce sanitizer gel and contribute to the requirements of the population.

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Section: Gel Preparation Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa

Analuiza,

Paredes,

Lascano

et al. 2024

Gels

View full text Add to dashboard Cite

show abstract

“…Although polymer materials are commonly used as thickeners/gelators, they have significant disadvantages: their molecular weight is difficult to control, and once the polymer is dissolved, the viscosity of the gel does not decrease even at high temperatures, resulting in poor operability. In contrast to conventional polymer gels, supramolecular gels have attracted attention in recent years [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ]. Supramolecular gels are formed by the self-assembly of low-molecular-weight gelators (LMWGs), which form fibrous aggregates and 3D network structures with them.…”

Section: Introductionmentioning

confidence: 99%

Amidoamine Oxide Surfactants as Low-Molecular-Weight Hydrogelators: Effect of Methylene Chain Length on Aggregate Structure and Rheological Behavior

Kakehashi

Tokai

Nakagawa

et al. 2023

Gels

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Rheology control is an important issue in many industrial products such as cosmetics and paints. Recently, low-molecular-weight compounds have attracted considerable attention as thickeners/gelators for various solvents; however, there is still a significant need for molecular design guidelines for industrial applications. Amidoamine oxides (AAOs), which are long-chain alkylamine oxides with three amide groups, are surfactants that act as hydrogelators. Here, we show the relationship between the length of methylene chains at four different locations of AAOs, the aggregate structure, the gelation temperature Tgel, and the viscoelasticity of the formed hydrogels. As seen from the results of electron microscopic observations, the aggregate structure (ribbon-like or rod-like) can be controlled by changing the length of methylene chain in the hydrophobic part, the length of methylene chain between the amide and amine oxide groups, and the lengths of methylene chains between amide groups. Furthermore, hydrogels consisting of rod-like aggregates showed significantly higher viscoelasticity than those consisting of ribbon-like aggregates. In other words, it was shown that the gel viscoelasticity could be controlled by changing the methylene chain lengths at four different locations of the AAO.

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Effect of Ammonium Perchlorate Content on the Combustion and Injection Performance of Al-H2o Gelled Propellant

Yue,

Zhang,

Chu

et al. 2024

Preprint

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Supramolecular Gel, Its classification, preparation, properties, and applications: A review

Cited by 3 publications

References 102 publications

Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa

Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa

Amidoamine Oxide Surfactants as Low-Molecular-Weight Hydrogelators: Effect of Methylene Chain Length on Aggregate Structure and Rheological Behavior

Effect of Ammonium Perchlorate Content on the Combustion and Injection Performance of Al-H2o Gelled Propellant

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