Increase In Gel Strength Research Articles

Enhancing the properties of high-density oil well cement with Qusaiba kaolinite

High-density cement slurries used in oil well cementing often face challenges such as particle settling, poor rheological properties, permeability, and compressive strength degradation, which can compromise zonal isolation and well integrity. This study focuses on using kaolinite, a clay mineral, as an additive due to its potential to improve the performance of high-density cement by modifying key properties. Several concentrations of kaolinite were examined to evaluate their influence on several cement properties such as rheology, thickening time, permeability, porosity, and compressive strength. Additionally, it assesses the impact of kaolinite on cement sheath solids settling using both conventional methods and nuclear magnetic resonance (NMR). The results revealed that an optimal concentration of 1% kaolinite by weight of cement (BWOC) significantly reduced particle settling by 74.4%, enhanced compressive strength by 13%, and lowered permeability and porosity by 74% and 7%, respectively. Additionally, kaolinite improved rheological properties by an 8.4% reduction in plastic viscosity, a 19.4% increase in yield point, and a 30% increase in gel strength. Kaolinite also acted as a retarder, increasing thickening time. These improvements contribute to better cement sheath integrity and wellbore stability, highlighting kaolinite’s potential as an effective additive for high-density cement.

Development, characterization and evaluation of in vitro safety and in vivo efficacy of repellent gel formulations

Contagious diseases caused by mosquito bites are responsible for epidemic outbreaks around the world. Applying mosquito repellents is the main and most cost-effective prophylactic measure to reduce the transmission risk of arboviruses. In this study, two topical gel Formulations were developed as mosquito repellents which use two different systems to release 20 % Icaridin. The first, Formulation 1b uses Pluronic F127®, and the second, Formulation 2b uses a biopolymer produced by bacteria from the Rhizobium tropici species. The repellent Formulations developed showed non-Newtonian behavior. For Formulation 1b the viscosity increased after adding Icaridin. However, for Formulation 2b, there was no increase in viscosity after adding the active substance. The thixotropy analysis showed that the Formulations have good recovery of their structure and adhesion. Adding of Icaridin led to an increase in gel strength in Formulation 1b and did not change the gel strength for Formulation 2b. The Formulations presented very similar occlusion capacities which were all higher than free Icaridin. The Formulations were not cytotoxic in the concentration range between 0.04 % and 0.3 %. In addition, at the 0.62 % concentration, they showed a slight reduction in cell viability, although the LD50 value was not reached. The mean protection time was longer for Formulation 2b compared to Formulation 1b. Both Formulations had a longer mean protection time than free Icaridin against Aedes aegypti. The combination of Icaridin with Pluronic F127® and the biopolymer is an innovation in the pharmaceutical area.

Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH.

Previous studies have investigated complexation and coacervation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and polysaccharides influenced by pH and blending ratio. It has been found that SMGHs/polysaccharide composite shows better gel properties under strongly acidic conditions. Thus, the complexation and coacervation of SMGHs and gellan gum (GG) were investigated via turbidimetric titration at different pH values (1-12) and biopolymer blending ratios (9.5:0.5-6:4). Both pHc and pHφ1 exhibited ratio-independent behavior with constant values at approximately pH 5.8 and pH 3.8, respectively, dividing SMGHs/GG blends into three phases named mixed polymers, soluble complexes and insoluble coacervates, respectively. Overall, SMGHs and GG exhibited synergistic gelation under neutral and acidic conditions, with the initial storage modulus (G') increasing by approximately 42.5-, 573.7- and 3421-fold and 97.7-, 550.3- and 0.5-fold, respectively, at pH 7, 5 and 3, compared with SMGHs and GG. As pH decreased from 7 to 3, the initial G' and viscosity η values of SMGHs/GG gels increased by 20.1- and 2.3-fold, respectively, exhibiting the greatest increase in gel strength. Moreover, the free water in the SMGHs/GG system significantly shifted toward lower relaxation times attributed to the immobilization of the outer hydration layers. SMGHs/GG gels in the insoluble phase exhibited denser networks and rougher surfaces, supporting the enhanced rheological properties and water retention capacity of the gel. This work provides a basic foundation for the development of pH-driven SMGHs/GG gelation by examining complexation and coacervation processes. © 2024 Society of Chemical Industry.

Enhanced gelation of sturgeon frozen surimi via egg white: Exploring the role of endogenous serine protease inhibition

AbstractThe degradation of frozen sturgeon surimi can be attributed to the endogenous serine protease. This study was first to examine the impact of egg whites on the frozen sturgeon surimi's gel properties from the perspective of inhibiting endogenous serine protease. The protease activity of egg whites group (CA + EW group, consisting of 4% egg whites and cryoprotectants) was 45.15% lower than that of cryoprotectants group (CA group, consisting of 3% sucrose, 3% sorbitol, and 0.3% sodium tripolyphosphate) at 12 weeks. From the results of inhibition kinetics, serine protease was inhibited by both anticompetitive and noncompetitive inhibition modes. Molecular docking analysis indicated that egg white achieves this inhibitory effect through ionic interactions and hydrogen bonding with serine protease. However, this inhibitory effect was absent when the freezing period was extended to 24 weeks. Compared with CA group, the CA + EW group exhibited 54.76% and 4.59% increase in gel strength and water‐holding capacity, and 32.42% reduction in cooking loss after 24 weeks of freezing. Egg whites also impeded water migration and enhanced the density and smoothness of the gel microstructure, reducing protein aggregation. These results indicated that egg whites serve a dual function: inhibiting serine protease and filling the gel network within 12 weeks, mitigating protein aggregation and ice crystal formation over 24 weeks. This study elucidated the mechanism underlying the impact of egg white on endogenous serine protease in sturgeon surimi during long‐term freezing, laying a theoretical foundation for the industrialization of sturgeon surimi.

Effects of pH, kappa‐carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion‐gels

SummaryThis study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa‐carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water‐holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein‐based emulsions and gels.

Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities

Dietary fibers with excellent processing characteristics and water-holding capacity garnered significant attention in low-fat fried products manufacturing, but further research is lacking to elucidate fat reduction mechanisms. Three dietary fibers were added to the batter of fried batter-breaded fish nuggets, the increased maximum wavelength, fluorescence intensity, surface hydrophobicity value, and S-S/free-SH ratio revealed the enhanced exposure and interaction of hydrophobic groups within gluten. Conversion from both -SH into S-S bonds, and α-helix into β-turn confirmed the establishment of the gluten gel network and a substantially increased gel strength. X-ray diffraction demonstrated the inhibition of amylose-lipid complex formation due to the competitive amylose binding to dietary fiber. Finally, reduced oil effects were evident in surface and penetrated oil contents and oil distribution fluorescence diagram. The work clarified the interactions among dietary fiber, wheat starch and gluten, indicating the composite gel network formation and the crust characteristics alterations, ultimately inhibiting oil penetration.

Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels

Biopolymer hydrogels are widely employed in food products to provide desirable functional attributes, especially texture and mouthfeel. Hydrogels can be created from whey proteins, but they are too soft and brittle for certain applications. Previously, it was shown that the mechanical properties of whey protein hydrogels could be enhanced by embedding whey protein nanofibers in them. In the current study, the impact of soaking these nanofiber-filled composite hydrogels in salt solutions containing anions in different positions within the Hofmeister series was studied. In addition, the impact of hydrogel pH (1, 3, 7, or 9) on the properties of the hydrogels was investigated. The hardness and shear modulus of the hydrogels increased appreciably after they were soaked in the salt solutions. For example, at pH 7 and pH 9, the hardness of the composite hydrogels soaked in K2SO4, KCl, and KBr solutions were around 5.8-, 4.8-, and 2.3-fold higher and 7.3-, 6.0-, and 3.3-fold higher than that of the original hydrogels, respectively. The magnitude of increase in gel strength was consistent with the position of the anions in the Hofmeister series: SO42− > Cl− > Br−. Fourier transform infrared showed that the presence of Hofmeister ions increased the number density and strength of protein-protein bonds in the gel network by strengthening hydrogen bonding and hydrophobic interactions. Therefore, composite whey protein hydrogels with different structural and textural characteristics could be produced by controlling their pH values and/or by soaking them in salt solutions containing anions in different positions within the Hofmeister series.

Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles

Water-in-oil (W/O) emulsions of virgin coconut oil (VCO) containing quercetin-loaded chitosan nanoparticles were incorporated into Alaska pollock surimi gels to obtain a new product with unique texture and coconut flavour. Loading nanoparticles with quercetin increased particle size and enhanced antioxidant properties without altering the ζ potential. Unloaded and loaded nanoparticles improved the rheological stability and antioxidant properties of the corresponding emulsions (E-NP and E-NPQ, respectively) compared to a control emulsion prepared without nanoparticles (E-C). Both types of nanoparticles decreased the lipid digestibility of the emulsions, particularly reducing the bioaccessibility of lauric acid. Surimi gels containing E-C, E-NP and E-NPQ were characterised in terms of pH, water holding capacity, colour and mechanical properties. The addition of nanoparticle-containing emulsions increased gel strength but decreased both resilience and gumminess. The presence of emulsified VCO provided juiciness and an intense coconut flavour, which were very well-accepted by most panellists.

Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity

This study investigated the effects of pea protein pre-emulsions containing triglyceride- or diglyceride-oil on the emulsifying and gelling properties of low-salt myofibrillar protein (MP). Pea protein isolates treated with pH12-shifting (PPIpH) or ultrasonication (PPIU) demonstrated superior initial interfacial adsorption and higher final interfacial pressure than native pea protein. Within MP/PPI blends, an increased ratio of MP led to a decrease in interfacial pressure, while simultaneously enhancing film elasticity at both polar and non-polar interfaces. Polar diglyceride promoted protein adsorption and fostered interfacial interactions between modified pea proteins and MP, enhancing the cross-linking of transglutaminase (TG) in the composite emulsion gels. Combining diglyceride-type PPIU and PPIpH emulsions with TG increased gel strength to 0.58 N and 0.63 N, respectively, from an initial 0.33 N, yielding a denser protein network with uniformly dispersed oil droplets. Therefore, the utilization of diglyceride and modified PPI can serve as structural enhancers in comminuted meat products.

Fabrication of novel oleogel enriched with bioactive compounds and assessment of physical, chemical, and mechanical properties and storage stability

Amidst evolving dietary challenges, developing oleogels as functional foods enriched with bioactive compounds is gaining dramatic attention. The utilization of fish oil (a source of omega-3 fatty acids) in food is greatly restricted due to its susceptibility to oxidation and the study on the use of fish oil in oleogel is also scanty. β-Carotene and β-sitosterol are lipophilic compounds with several health benefits. Therefore, in this study, oleogels enriched with fish oil, β-carotene, and β-sitosterol were developed and examined for their properties. Oleogels were developed from a basic formula comprising a blend of rice bran oil and sesame oil (4:5, w/w) and a synergistic mixture of beeswax and stearic acid (3:1, w/w) as oleogelators. Fish oil and β-sitosterol were incorporated at 10% (w/w) and 5% (w/w), respectively of the total oil mixture, while β-carotene was included at 0.1, 0.25, 0.5, and 1 % (w/w). The oils and oleogels were evaluated for their properties and storage stability in terms of rheological stability, oxidative stability, and β-carotene content until 4 months of storage. The incorporation of fish oil did not cause any significant changes in the properties of the oleogels. The incorporation of β-carotene resulted in a more uniform microstructure and increased gel strength, whereas oil binding capacity and thermal and molecular properties of the oleogels were not influenced by β-carotene. Oleogels exhibited higher oxidative stability and less β-carotene loss during storage than the oils. The incorporation of β-carotene enhanced the oxidative stability of the oleogels. The findings of this study suggested that there is a potential for preparing oleogels incorporated with bioactive compounds with good stability.

Modulating commercial pea protein gel properties through the addition of phenolic compounds

The use of pea protein in dense food is limited because of the low gel strength. Commercial pea proteins were modified with phenolics under alkaline conditions (pH 9, 24 h) that favour covalent bonding. Three phenolic compounds that differ in molecular size but contain similar structural units were selected (gallic acid, 0.17 kDa; epigallocatechin gallate, 0.458 kDa; tannic acid, 1.71 kDa) to better understand the role of molecular weight and added hydroxyl and aromatic groups on the gelling properties. The effect of the dose on gelling properties was studied by varying the phenolic concentrations (0–4 mM). The maximum changes were observed for conjugates prepared with tannic acid: colour, ΔE 38; decreased concentration of binding sites, 43%; solubility, 31%. The maximum increase in gel strength was 16-fold from 3.0 to 48 kPa. The result was positively correlated with the mass concentration of the added phenolic compounds, molecular weight and the approximate number of hydroxyl groups. Modification of pea proteins with phenolics can be as effective as adding thickening agents to increase the gel strength. To increase the elasticity of pea protein gel, the phenolic concentration added should not exceed 1.36 g/L, which is equal to 3.8 wt% of the protein mass. We demonstrated that pea protein modification with phenolics makes a useful tool to tailor gel strength and elasticity based on the molecular weight and the dose of phenolic compounds added.

Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation

The use of low-heat skim milk powder (SMP) in natural cheese production offers significant industrial advantages. However, SMP takes a long time to undergo rennet-induced gelation and forms a soft gel, which makes it difficult to use in cheese production. In this study, we investigated whether dry-heat treatment of low-heat SMP contributes to improving rennet-induced gel properties. We found that dry-heat treatment (65 °C; relative humidity, 40%; 2–6 h) accelerated rennet coagulation time (RCT), increased gel strength, and improved the water-holding capacity of the gel. Dry-heat treatment resulted in lactosylation, an increase in hydrophobicity, and a decrease in the zeta potential of casein micelles. These changes possibly contributed to the improvement in rennet-induced gelation. Additionally, the dry-heat treatment likely affected the surface properties of casein micelles by altering their secondary structure. This study offers valuable insights into SMP applications, particularly in the production of natural cheese in the dairy industry.

Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength

The application of sophisticated technologies to enhance soy protein isolate (SPI) gelation in the industry faces limitations due to high costs and technical intricacies. This investigation examined how different combinations of pH pretreatment and NaCl concentration affect the gel properties of SPI. Decreasing pH and increasing NaCl concentration caused soy protein particle sizes to increase in the solution due to reduced electrostatic repulsion. Additionally, decreasing pH and increasing NaCl concentration reduced the absolute zeta potential, promoting particle collisions and aggregation in SPI solutions and influencing gel strength. Rheological studies showed that lowering pH levels decreased gelation temperatures and increased gel strength. However, extreme pH levels compromised gel integrity, impacting water-holding capacity and microstructure. Supplementing SPI pretreated at pH 6.0 with 100 mM NaCl notably boosted the gel strength compared to other pretreatment methods. Further solvent analyses revealed that interactions governing gel strength-hydrogen bonding and hydrophobic interactions emerged as crucial contributors. This comprehensive investigation sheds light on the intricate interplay of factors influencing SPI gel formation, providing crucial insights for future industrial-scale applications.

A Review of Recent Developments in Nanomaterial Agents for Water Shutoff in Hydrocarbon Wells.

Reducing water production from hydrocarbon wells is one of the major requirements to prolong the life span of production wells. Gel treatment is commonly regarded as one of the traditional cost-effective methods for water shut-off applications. Different gel systems have been developed to overcome the challenges of performing a successful water shut-off treatment. Each gel system has its advantages and disadvantages. A new proposed technology is to enhance the gel performance by utilizing nanomaterials in its composition. Nanomaterials such as nanosilica, nanoclay, and graphene can significantly modify gel properties to improve plugging efficiency. This paper provides a brief review of the added value of using nanomaterials in the structure of polymer in situ gel, preformed particle-gel, and nanosilica-based fluid. Nanomaterials such as nanoclay, nanosilica, and nanographene are capable of adjusting the properties of in situ gel, such as control of gelation time (9-10) hours and enhancing gel strength up to 4.5 times. Nanomaterials also improved the swelling ratio of the preformed particle-gel by up to 400%, accompanied by increased gel strength. Notably, nanosilica-based gels exhibit an exceptional plugging efficiency (100%). Additionally, the paper discusses how modeling can be used to overcome operational challenges in terms of placement and plugging performance.

Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution

Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.

Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods

The challenge of preserving the quality of thermal-sensitive polymeric materials specifically proteins during a thermal drying process has been a subject of ongoing concern. To address this issue, we investigated the use of ultrasound contact drying (USD) under non-thermal conditions to produce functionalized pea protein powders. The study extensively examined functional and physicochemical properties of pea protein isolate (PPI) in powder forms obtained through three drying methods: USD (30 °C), spray drying (SD), and freeze drying (FD). Additionally, physical attributes such as powder flowability and color, along with morphological properties, were thoroughly studied. The results indicated that the innovative USD method produced powders of comparable quality to FD and significantly outperformed SD. Notably, the USD-PPI exhibited higher solubility across all pH levels compared to both FD-PPI and SD-PPI. Moreover, the USD-PPI samples demonstrated improved emulsifying and foaming properties, a higher percentage of random coil form (56.2 %), increased gel strength, and the highest bulk and tapped densities. Furthermore, the USD-PPI displayed a unique surface morphology with visible porosity and lumpiness. Overall, this study confirms the effectiveness of non-thermal ultrasound contact drying technology in producing superior functionalized plant protein powders, showing its potential in the fields of chemistry and sustainable materials processing.

Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt

Mulberry pomace, a by-product of mulberry juice processing, is rich in natural bioactive substances including polysaccharides and polyphenols and is useful for the production of functional foods. As such the effects of mulberry pomace polysaccharide (MPP) on physicochemical, textural and microstructural features of yogurt during cold storage were investigated. MPP was incorporated into reconstituted skim milk at 0% (control), 0.5%, 1.0% and 1.5%, respectively and then fermented to yogurt and stored at 4 °C for 28 days. The color, pH, titratable acidity, syneresis, rheology, texture and microstructure of yogurt samples were analyzed. The addition of MPP before fermentation dose-dependently affected the pH value and titratable acidity of yogurt samples such that the addition of 0.5% MPP showed the most significant effect in reducing syneresis, increasing gel strength and viscosity, and improving texture and microstructure of yogurt. The results indicate that the appropriate amount of MPP can effectively improve the gel properties and physicochemical parameters of yogurt, and MPP played an important role in the yogurt quality improvement by mulberry pomace.

Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties

Heat-induced protein gels are appreciated due to their texture in a variety of food products. To support the shift to more sustainable protein consumption more knowledge is needed about plant protein gelation behavior and rheological properties of gels. In this study, the effect of calcium concentration (10 mM–100 mM) and pH (5.9–6.8) on heat-induced gelation behavior of 10 w/w% pea protein water-soluble extract separated from a commercial pea protein isolate (WSE-PPI) were for the first time investigated and compared. The rheological results show Gʹ values of around 3000 Pa for gels containing 20 mM calcium, and then a decrease in Gʹ by a factor ∼1.3 when the calcium concentration increased to 100 mM, whereas a continuous increase in gel strength was observed with the pH decrease of WSE-PPI dispersions. By comparison of calcium-addition and pH-adjusted heat-induced gels at the same pH, it was found that at low calcium concentrations (≤20 mM), the calcium-assisted gels exhibited higher gel strength. Contrariwise, at high calcium concentrations (≥50 mM), the pH-adjusted gels have higher gel stiffness and larger deformability before rupture. CLSM results verified this finding and show that the gel structure of pH-adjusted gels are more homogenous, containing significantly more compact structure. Overall, our findings show a systematic link between microstructure and rheological properties of heat-induced gels, which can be controlled by the calcium addition and pH adjustment. These results provide valuable information for the modulation, design, and customization of plant derived protein gels for specific food applications.

Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction

In this paper, the effects of different microbial transglutaminase (mTGase) treatments (0–0.5% w/w) on the structural and functional characteristics of frozen shrimp (Litopenaeus vannamei) were investigated to explore the changes in myofibrillar protein (MP) during the catalytic process of mTGase, and further enhance the gel properties of shrimp surimi products. Fourier transform infrared spectroscopy showed that mTGase treatment caused a shift from α-helix to β-turn and β-sheet in the secondary structure of the protein, while chemical force results indicated that moderate addition of enzyme could promote the formation of disulfide bonds in the gel system, contributing to the formation of a stable three-dimensional spatial structure. These structural changes led to a significant increase in gel strength, WHC and storage modulus (G′) after mTGase-induced protein gelation, resulting in an increase in the solid properties of the gel; and the relaxation time T22 was significantly shortened, indicating a gradual decrease in water freedom in the protein gel network. In addition, scanning electron microscopy results showed that the gel with 0.4% mTGase had a denser network structure and more uniform pores. Simultaneously, mTGase facilitated the reduction of free amino groups through deamination reaction, resulting in an elevated cross-linking degree and a reduced hydrolysis rate of pepsin. The above results indicated that appropriate mTGase treatment could improve the structure and functional properties of shrimp, benefit the quality of shrimp surimi products, and provide some references for the highly processed frozen Litopenaeus vannamei.

Characterization and biological evaluation of a novel flavonoid-collagen antioxidant hydrogel with cytoprotective properties.

Reactive oxygen species (ROS) play a critical and important role during wound healing but excess ROS at the wound site can lead to cellular damage and sub-optimal healing. Minimizing oxidative damage to the wound site and any supplemental therapeutic cells can be achieved by delivering exogenous antioxidants. Collagen hydrogels are ideal wound care materials due to their biocompatibility, high water content, and porous, three-dimensional architecture. Yet, they lack the inherent antioxidant activity that could help mitigate excess ROS at a wound site. This work formulates and evaluates the in vitro biocompatibility and antioxidant capabilities of collagen-fibroblast hydrogels combined with the polyphenolic antioxidant luteolin. Collagen solutions mixed with luteolin readily assembled into robust hydrogels with increasing gel strength due to increasing concentrations of luteolin. SEM images confirmed a mean pore size of 2.2 μm and a drastically different macromolecular ultrastructure with extensive fine crosslinking relative to collagen. Adequate cell viability and metabolic activity of dermal fibroblasts cultured within the gels were measured across all formulations, resulting in higher antioxidant activity and more than double the protection to cells from oxidative damage than traditional collagen hydrogels. Given these results, luteolin-collagen hydrogels demonstrate the potential for superior wound-healing properties when compared to collagen alone.