{"title":"Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin","authors":"Xiaolan Shang, Xiaojin Geng, Huiping Lei, Jing Tan, Chunyan Xie","doi":"10.1007/s10068-024-01684-z","DOIUrl":null,"url":null,"abstract":"<p>Different proportions of cellulose nanofibers (CNFs)/cellulose nanocrystals (CNCs) and low methoxyl (LM) pectin were used to prepare hydrogels. By analyzing the apparent morphology, gel strength, rheological characteristics, microstructure, and interaction between cellulose and LM pectin, the characteristics of hydrogels created by the combination of different forms of nanocellulose and LM pectin were compared. At the same concentration, the strength of hydrogel formed by the combination of CNCs and LM pectin was higher than hydrogel formed by the combination of CNFs and LM pectin, which was consistent with the gel structure. The gel formed by the combination of LM pectin and CNFs had stronger viscoelasticity than the gel formed by the combination of LM pectin and CNCs. When the ratio of LM pectin to CNFs/CNCs is 0.5/0.5, a better gel network structure is formed, and the viscoelastic properties of the gel formed at this concentration under shock conditions are better protected.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"106 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01684-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Different proportions of cellulose nanofibers (CNFs)/cellulose nanocrystals (CNCs) and low methoxyl (LM) pectin were used to prepare hydrogels. By analyzing the apparent morphology, gel strength, rheological characteristics, microstructure, and interaction between cellulose and LM pectin, the characteristics of hydrogels created by the combination of different forms of nanocellulose and LM pectin were compared. At the same concentration, the strength of hydrogel formed by the combination of CNCs and LM pectin was higher than hydrogel formed by the combination of CNFs and LM pectin, which was consistent with the gel structure. The gel formed by the combination of LM pectin and CNFs had stronger viscoelasticity than the gel formed by the combination of LM pectin and CNCs. When the ratio of LM pectin to CNFs/CNCs is 0.5/0.5, a better gel network structure is formed, and the viscoelastic properties of the gel formed at this concentration under shock conditions are better protected.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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