Search results for "GELATION"
showing 10 items of 35 documents
Physico-chemical state influences in vitro release profile of curcumin from pectin beads
2014
International audience; Curcumin is a polyphenolic compound with diverse effects interesting to develop health benefit products but its formulation in functional foods or in food supplement is hampered by its poor water solubility and susceptibility to alkaline conditions, light, oxidation and heat. Encapsulation of curcumin could be a mean to overcome these difficulties. In this paper, curcumin was encapsulated by ionotropic gelation method in low methoxyl pectin beads associated with different surfactants: Solutol®, Transcutol® and sodium caseinate. After encapsulation, physico-chemical properties of encapsulated curcumin such as its solubility, physical state, tautomeric forms and encaps…
Structural Organization of Poly(vinyl alcohol) Hydrogels Obtained by Freezing and Thawing Techniques: A SANS Study
2005
The structural organization of matter in poly(vinyl alcohol) (PVA) hydrogels obtained by repeatedly freezing and thawing dilute solutions of PVA in D2O is investigated by use of small-angle neutron scattering measurements (SANS). This study is the first systematic and quantitative investigation in the medium range of length scales on PVA hydrogels obtained by freezing and thawing techniques. The studied gels have a complex hierarchical structure, extending over a wide range of length scales. The structural organization on the micron length scale originates from the presence of two separated phases constituted by polymer-rich and polymer-poor regions. The network structure may be interpreted…
Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in…
2019
International audience; Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels (called "mixed gels" here) containing fava bean (Vicia faba) globular proteins on both protein composition and metabolism when given to young rats. Three mixed dairy gels containing casein micelles and fava bean proteins were produced either by chemical acidification (A) with glucono-δ-lactone (GDL) or by lactic acid fermentation. Fermented gels containing casein and fava bean proteins were produced without (F) or with (FW) whey proteins. The AA…
Multi-scale structural analysis of xyloglucan colloidal dispersions and hydro-alcoholic gels
2020
Xyloglucans are highly branched, hydroxyl rich polyglucans that for their abundance in nature, biocompatibility, film forming and gelation ability may take a prominent role in the design and fabrication of biomedical devices, including in situ forming scaffolds for tissue engineering, wound dressings and epidermal sensors. The understanding and exploitation of their self-assembly behavior is key for the device performance optimization. A multi-scale analysis, conducted combining small-angle X-ray scattering, both static and dynamic light scattering at large and small angles, and rheological measurements, provides a description of the supramolecular organization of this biopolymer, from the …
Sepiolite-Hydrogels: Synthesis by Ultrasound Irradiation and Their Use for the Preparation of Functional Clay-Based Nanoarchitectured Materials.
2021
International audience; Sepiolite and palygorskite fibrous clay minerals are 1D silicates featuring unique textural and structural characteristics useful in diverse applications, and in particular as rheological additives. Here we report on the ability of grinded sepiolite to generate highly viscous and stable hydrogels by sonomechanical irradiation (ultrasounds). Adequate drying of such hydrogels leads to low-density xerogels that show extensive fiber disaggregation compared to the starting sepiolite-whose fibers are agglomerated as bundles. Upon re-dispersion in water under high-speed shear, these xerogels show comparable rheological properties to commercially available defibrillated sepi…
Metallogel formation in aqueous DMSO by perfluoroalkyl decorated terpyridine ligands.
2016
Terpyridine based ligands 1 and 2, decorated with a C8F17 perfluorinated tag, are able to form stable thermoreversible gels in the presence of several d-block metal chloride salts. The gel systems obtained have been characterized by NMR, X-ray diffraction, electron microscopies and Tgel experiments in order to gain insights into the observed different behaviour of the two similar ligands, also in terms of the effect of additional common anionic species. peerReviewed
Bipyridine based metallogels: an unprecedented difference in photochemical and chemical reduction in the in situ nanoparticle formation
2017
Metal co-ordination induced supramolecular gelation of low molecular weight organic ligands is a rapidly expanding area of research due to the potential in creating hierarchically self-assembled multi-stimuli responsive materials. In this context, structurally simple O-methylpyridine derivatives of 4,4′-dihydroxy-2,2′-bipyridine ligands are reported. Upon complexation with Ag(I) ions in aqueous dimethyl sulfoxide (DMSO) solutions the ligands spontaneously form metallosupramolecular gels at concentrations as low as 0.6 w/v%. The metal ions induce the self-assembly of three dimensional (3D) fibrillar networks followed by the spontaneous in situ reduction of the Ag-centers to silver nanopartic…
Gelation behavior of 5-chloro-8-hydroxyquinoline, an antituberculosis agent, in aqueous alcohol solutions
2012
It was shown that 5-chloro-8-hydroxyquinoline, an antituberculosis agent, gels aqueous alcohol solutions efficiently. Thermal stability and gel-to-sol transition temperature of 1% gel in CD3OD/D2O (2:1) was studied by 1H-NMR. Fibrous structures of four xerogels have been characterized by scanning electron microscope. peerReviewed
Irreversible gelation of thermally unfolded proteins:structural and mechanical properties of lysozyme aggregates
2010
The formation of protein aggregates is important in many fields of life science and technology. The morphological and mechanical properties of protein solutions depend upon the molecular conformation and thermodynamic and environmental conditions. Non-native or unfolded proteins may be kinetically trapped into irreversible aggregates and undergo precipitation or gelation. Here, we study the thermal aggregation of lysozyme in neutral solutions. We characterise the irreversible unfolding of lysozyme by differential scanning calorimetry. The structural properties of aggregates and their mechanisms of formation with the eventual gelation are studied at high temperature by spectroscopic, rheolog…
Polygalacturonate hydrogels using Fe2+ as cross-linkers : impact of the local association mode on gelation mechanisms, control of the multiscale stru…
2018
This pHD thesis describes the design of polygalacturonate hydrogels (polyGal) cross-linked by the Fe2+ cations, and their experimental characterization from the molecular scales up to the macroscopic scales, by combining EXAFS spectroscopy, Small Angle Neutron Scattering (SANS) and rheological measurements. We designed a robust gelling protocol that allowed to obtain reproducible cylindrical gels with controlled concentration gradients from the lower side to the upper side of the gel. The ratio [Fe]/[Gal] has a constant value all along the gel, which demonstrate that the Fe2+ cations are associated with 4 galacturonate units. The comparison of EXAFS measurements and molecular dynamics simul…