Composite hydrogels formed from okara cellulose nanofibers and carrageenan: Fabrication and characterization
Currently, there is great interest in converting edible agro-waste, such as okara from soybean production, into value-added products. For this study, we focus on fabricating composite hydrogels from okara cellulose nanofibers (CNFs) and carrageenan (CA). We also examined the effects of TEMPO oxidati...
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| Published in | International journal of biological macromolecules Vol. 258; no. Pt 2; p. 129079 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Netherlands
Elsevier B.V
01.02.2024
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| Abstract | Currently, there is great interest in converting edible agro-waste, such as okara from soybean production, into value-added products. For this study, we focus on fabricating composite hydrogels from okara cellulose nanofibers (CNFs) and carrageenan (CA). We also examined the effects of TEMPO oxidation of the okara CNFs, as well as CA concentration, on the microstructure and physicochemical properties of the composite hydrogels. The water holding capacity, oil holding capacity, surface tension, gel strength, and viscoelasticity of the composite microgels increased with increasing CA concentration, and it was found that the highest values were obtained for TC-CA2 hydrogel: contact angle = 43.6° and surface tension = 45.12 mN/m, which was attributed to the formation of a more regular and dense three-dimensional gel network. All the CNF-CA microgels had highly anionic ζ-potential values (−38.8 to −50.1 mV), with the magnitude of the negative charge increasing with TEMPO oxidation and carrageenan concentration. These results suggest there would be strong electrostatic repulsion between the composite hydrogels. The composite microgels produced in our work may be useful functional materials for utilization within the food industry, thereby converting a waste product into a valuable commodity.
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| AbstractList | Currently, there is great interest in converting edible agro-waste, such as okara from soybean production, into value-added products. For this study, we focus on fabricating composite hydrogels from okara cellulose nanofibers (CNFs) and carrageenan (CA). We also examined the effects of TEMPO oxidation of the okara CNFs, as well as CA concentration, on the microstructure and physicochemical properties of the composite hydrogels. The water holding capacity, oil holding capacity, surface tension, gel strength, and viscoelasticity of the composite microgels increased with increasing CA concentration, and it was found that the highest values were obtained for TC-CA2 hydrogel: contact angle = 43.6° and surface tension = 45.12 mN/m, which was attributed to the formation of a more regular and dense three-dimensional gel network. All the CNF-CA microgels had highly anionic ζ-potential values (−38.8 to −50.1 mV), with the magnitude of the negative charge increasing with TEMPO oxidation and carrageenan concentration. These results suggest there would be strong electrostatic repulsion between the composite hydrogels. The composite microgels produced in our work may be useful functional materials for utilization within the food industry, thereby converting a waste product into a valuable commodity.
[Display omitted] Currently, there is great interest in converting edible agro-waste, such as okara from soybean production, into value-added products. For this study, we focus on fabricating composite hydrogels from okara cellulose nanofibers (CNFs) and carrageenan (CA). We also examined the effects of TEMPO oxidation of the okara CNFs, as well as CA concentration, on the microstructure and physicochemical properties of the composite hydrogels. The water holding capacity, oil holding capacity, surface tension, gel strength, and viscoelasticity of the composite microgels increased with increasing CA concentration, and it was found that the highest values were obtained for TC-CA2 hydrogel: contact angle = 43.6° and surface tension = 45.12 mN/m, which was attributed to the formation of a more regular and dense three-dimensional gel network. All the CNF-CA microgels had highly anionic ζ-potential values (-38.8 to -50.1 mV), with the magnitude of the negative charge increasing with TEMPO oxidation and carrageenan concentration. These results suggest there would be strong electrostatic repulsion between the composite hydrogels. The composite microgels produced in our work may be useful functional materials for utilization within the food industry, thereby converting a waste product into a valuable commodity. Currently, there is great interest in converting edible agro-waste, such as okara from soybean production, into value-added products. For this study, we focus on fabricating composite hydrogels from okara cellulose nanofibers (CNFs) and carrageenan (CA). We also examined the effects of TEMPO oxidation of the okara CNFs, as well as CA concentration, on the microstructure and physicochemical properties of the composite hydrogels. The water holding capacity, oil holding capacity, surface tension, gel strength, and viscoelasticity of the composite microgels increased with increasing CA concentration, and it was found that the highest values were obtained for TC-CA2 hydrogel: contact angle = 43.6° and surface tension = 45.12 mN/m, which was attributed to the formation of a more regular and dense three-dimensional gel network. All the CNF-CA microgels had highly anionic ζ-potential values (-38.8 to -50.1 mV), with the magnitude of the negative charge increasing with TEMPO oxidation and carrageenan concentration. These results suggest there would be strong electrostatic repulsion between the composite hydrogels. The composite microgels produced in our work may be useful functional materials for utilization within the food industry, thereby converting a waste product into a valuable commodity. |
| ArticleNumber | 129079 |
| Author | Wang, Peng Wu, Fenghua McClements, David Julian Lai, Zhiquan Liu, Xingquan Ma, Bohui Wu, Changling |
| Author_xml | – sequence: 1 givenname: Changling surname: Wu fullname: Wu, Changling email: wuchangling0805@163.com organization: Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, China – sequence: 2 givenname: David Julian surname: McClements fullname: McClements, David Julian organization: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA – sequence: 3 givenname: Bohui surname: Ma fullname: Ma, Bohui organization: Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, China – sequence: 4 givenname: Zhiquan surname: Lai fullname: Lai, Zhiquan organization: Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, China – sequence: 5 givenname: Fenghua surname: Wu fullname: Wu, Fenghua organization: Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, China – sequence: 6 givenname: Xingquan surname: Liu fullname: Liu, Xingquan email: liuxq@zafu.edu.cn organization: Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, China – sequence: 7 givenname: Peng surname: Wang fullname: Wang, Peng email: wpeng@zafu.edu.cn organization: Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, China |
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| Keywords | TEMPO oxidation Sonication Carrageenan Hydrogels Okara |
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| SubjectTerms | Carrageenan Cellulose - chemistry Hydrogels Hydrogels - chemistry Microgels Nanofibers - chemistry Okara Sonication TEMPO oxidation |
| Title | Composite hydrogels formed from okara cellulose nanofibers and carrageenan: Fabrication and characterization |
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