Novel Biocompatible Polysaccharide-Based Eutectogels with Tunable Rheological, Thermal, and Mechanical Properties: The Role of Water

被引:23
作者
Xia, Huiping [1 ,2 ]
Ren, Meijie [1 ]
Zou, Yue [1 ]
Qin, Si [1 ]
Zeng, Chaoxi [1 ,2 ]
机构
[1] Hunan Agr Univ, Coll Food Sci & Technol, Dept Food Sci & Technol, Changsha 410128, Peoples R China
[2] Hunan Engn Technol Res Ctr Rapeseed Oil Nutr Hlth, Changsha 410128, Peoples R China
来源
MOLECULES | 2020年 / 25卷 / 15期
基金
中国国家自然科学基金;
关键词
natural deep eutectic solvents; xanthan gum; hydrogel; eutectogel; DEEP EUTECTIC SOLVENTS; XANTHAN GUM SOLUTIONS; QUERCETIN; EXTRACTION; HYDROGELS; BEHAVIOR; GELATION; GELLAN; STARCH; MEDIA;
D O I
10.3390/molecules25153314
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The natural deep eutectic solvent (NADES) is an excellent solvent for insoluble natural products and medicines. Eutectogels formed by gelation of NADESs are interesting materials that deserve attention. In this study, xanthan gum was used as a gelator to gel choline chloride-xylitol with different water contents in virtue of the excellent solubility of choline chloride-xylitol (1:1) to quercetin. We observed that water was critical to the formation of eutectogels. An MTT assay indicated that our eutectogel had excellent biocompatibility as its corresponding hydrogel. According to rheological tests, xanthan gum-based eutectogels had better viscoelastic properties, higher thermal stability, and more defined shear thinning behavior than its corresponding hydrogel. Texture profile analysis showed that eutectogels with less water content had higher hardness and adhesiveness. Meanwhile, Differential scanning calorimeter (DSC) results suggested that the various rheological and texture properties of eutectogels could be attributed to changes in the water state, which was influenced by the hydrogen bonding network of NADES. This biocompatible eutectogel with tunable properties was expected to find applications in novel drug delivery vehicles, which are widely used in the fields of medicine and food.
引用
收藏
页数:13
相关论文
共 33 条
  • [1] Hydrogel: Preparation, characterization, and applications: A review
    Ahmed, Enas M.
    [J]. JOURNAL OF ADVANCED RESEARCH, 2015, 6 (02) : 105 - 121
  • [2] Evaluation of new natural deep eutectic solvents for the extraction of isoflavones from soy products
    Bajkacz, Sylwia
    Adamek, Jakub
    [J]. TALANTA, 2017, 168 : 329 - 335
  • [3] Health effects of quercetin: From antioxidant to nutraceutical
    Boots, Agnes W.
    Haenen, Guido R. M. M.
    Bast, Aalt
    [J]. EUROPEAN JOURNAL OF PHARMACOLOGY, 2008, 585 (2-3) : 325 - 337
  • [4] GELATION IN PHYSICALLY ASSOCIATING BIOPOLYMER SYSTEMS
    CARNALI, JO
    [J]. RHEOLOGICA ACTA, 1992, 31 (05) : 399 - 412
  • [5] Are Natural Deep Eutectic Solvents the Missing Link in Understanding Cellular Metabolism and Physiology?
    Choi, Young Hae
    van Spronsen, Jaap
    Dai, Yuntao
    Verberne, Marianne
    Hollmann, Frank
    Arends, Isabel W. C. E.
    Witkamp, Geert-Jan
    Verpoorte, Robert
    [J]. PLANT PHYSIOLOGY, 2011, 156 (04) : 1701 - 1705
  • [6] Tailoring properties of natural deep eutectic solvents with water to facilitate their applications
    Dai, Yuntao
    Witkamp, Geert-Jan
    Verpoorte, Robert
    Choi, Young Hae
    [J]. FOOD CHEMISTRY, 2015, 187 : 14 - 19
  • [7] Natural deep eutectic solvents providing enhanced stability of natural colorants from safflower (Carthamus tinctorius)
    Dai, Yuntao
    Verpoorte, Robert
    Choi, Young Hae
    [J]. FOOD CHEMISTRY, 2014, 159 : 116 - 121
  • [8] Natural Deep Eutectic Solvents as a New Extraction Media for Phenolic Metabolites in Carthamus tinctorius L.
    Dai, Yuntao
    Witkamp, Geert-Jan
    Verpoorte, Robert
    Choi, Young Hae
    [J]. ANALYTICAL CHEMISTRY, 2013, 85 (13) : 6272 - 6278
  • [9] Natural deep eutectic solvents as new potential media for green technology
    Dai, Yuntao
    van Spronsen, Jaap
    Witkamp, Geert-Jan
    Verpoorte, Robert
    Choi, Young Hae
    [J]. ANALYTICA CHIMICA ACTA, 2013, 766 : 61 - 68
  • [10] Enhanced solubility of quercetin by forming composite particles with transglycosylated materials
    Fujimori, Miki
    Kadota, Kazunori
    Shimono, Keisuke
    Shirakawa, Yoshiyuki
    Sato, Hideyuki
    Tozuka, Yuichi
    [J]. JOURNAL OF FOOD ENGINEERING, 2015, 149 : 248 - 254