Polysaccharide Solutions Research Articles

Electrospun alginate mats embedding silver nanoparticles with bioactive properties

Polysaccharide-based composites embedding silver nanoparticles (AgNPs) represent a promising alternative to common antimicrobial materials because of the effective, broad-spectrum biocidal properties of AgNPs combined with the biocompatibility and environmental safety of the naturally occurring polymeric component. In this work, AgNPs stabilized with alginate chains (Alg@AgNPs) were successfully synthesized in situ within the polysaccharide solution through a wet chemical approach carried out at different concentrations of the silver salt precursor. Once obtained, the aqueous suspensions were electrospun to prepare non-woven membranes, showing a homogeneous nanostructured texture (with fiber diameter between 100 and 150 nm), which was found to be influenced by the size (between 20 and 35 nm) of the embedded metal nanoparticles.The biocidal potential of the nanocomposite mats was preliminarily tested against Gram-negative E. coli. The results showed that the antimicrobial response of the investigated samples occurred within a day of incubation and can be observed for AgNPs content in the polysaccharide fibers far below the nanomolar regime.

Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior.

In this study, the miscible system was formed by mixing gelatin (G) with mulberry leaf polysaccharides (MLPs) continuously extracted with a hot buffer (HBSS), a chelating agent (CHSS), a dilute alkali (DASS), and a concentrated alkali (CASS), and the zeta potential, turbidity, particle size, distribution, and rheological properties of the miscible systems were evaluated. Under acidic conditions, the miscible systems of four polysaccharides and gelatin were in a clear state; under alkaline conditions, G-HBSS and G-CHSS were clarified, and G-DASS and G-CASS changed from clarification to turbidity. The zeta potential changed from positive to negative with the increase in pH. When the pH was at 7, it increased with the increase in polysaccharide concentration but was still negative. The four miscible systems all showed polydispersity. The particle sizes of G-HBSS and G-CHSS decreased with the increase in pH, while the particle sizes of G-DASS and G-CASS were increased. The four miscible systems showed “shear thinning” behavior, and the addition of gelatin reduced the apparent viscosity of the four polysaccharide solutions. G-CHSS was highly stable, and G-CASS was more suitable as a stabilizer in the freezing process.

Valorisation of harmful algae bloom (Enteromorpha prolifera) for polysaccharide and crude bio-oil production

The excessive growth of Enteromorpha prolifera (EP) could lead to the harmful algae bloom, making the disposal of EP (millions of tons) an inevitable problem. This study aimed to extract water-soluble polysaccharide from EP, followed by utilizing an emerging thermochemical technique (hydrothermal liquefaction, HTL) to generate crude bio-oil from residual EP. 2 k factorial design with replicated center points were employed to evaluate the necessity of using response surface methodology (RSM) to optimize polysaccharide extraction conditions. The curvature effect was identified to be temperature*temperature in this study, and the interaction effects (solid/water ratio*time & temperature*time) were also crucial for EP polysaccharide extraction. The maximal polysaccharide yield of 12.1 wt% was achieved under the optimal conditions (1:55 g/mL solid/water ratio, 70 °C, 60 min). The polysaccharide solution acquired under the optimal conditions had a DPPH radical scavenging rate of 24.3% and reducing power of 0.28. The residual EP after polysaccharide extraction was commonly discarded as waste, which was used as HTL feedstock for biocrude production in this study. HTL of residual EP resulted in a biocrude yield of 26.6 wt%, dry-ash free (daf) and a hydro-char yield of 22.4 wt%, daf, which were comparable with that of raw EP, suggesting the viability of obtaining value-added polysaccharide and biocrude simultaneously. We also co-liquified residual EP with microalgae (Chlorella sp.) under various mixing ratios, and satisfactory biocrude yield, chemical composition, higher heating value, energy recovery, and carbon recovery were achieved. The valorisation route developed in this study is of importance for full utilization of EP, thereby improving the economic viability and sustainability for EP biorefinery.

Analysis of Lactobacillus rhamnosus GG in Mulberry Galacto-Oligosaccharide Medium by Comparative Transcriptomics and Metabolomics.

Lactobacillus rhamnosus GG (LGG) has strong acid resistance and can survive passing through the stomach to colonize the intestines, where it promotes the growth of beneficial bacteria. Prebiotics such as mulberry galacto-oligosaccharide (MGO), mulberry polysaccharide solution (MPS), and galactooligosaccharides (GOS) promote LGG proliferation, and MGO has the greatest effect. After culturing LGG with prebiotics, changes in gene expression were studied at the transcriptomic and metabolomic levels. The results showed that, in the stable 24-h growth period of cultivation, ~63 and 132% more differential genes were found after MPS and MGO were added to the MRS medium, respectively, than after GOS was added, and the numbers of up-regulated genes were about 18 and 66% higher with MPS and MGO, respectively, than GOS. Analysis using the KEGG database revealed that, when LGG was cultured with MGO, 120 genes that were up-regulated as the growth rate increased were mainly enriched in pathways such as membrane transport, amino acid metabolism, and carbohydrate metabolism. The genes gatB and gatC were up-regulated for galactose metabolism, and bglA was up-regulated in the glycolysis/gluconeogenesis pathway. The qRT-RCR results, which were in agreement with the RNA-seq, indicated the genes involved in the proliferation effect of LGG were up-regulated. UDP-glucose may be a key metabolite for MGO to promote LGG proliferation.

Physicochemical and functional properties of pigeon pea (Cajanus cajan) protein and non-starch polysaccharides

Pigeon pea (Cajanus cajan L. Millsp) has been commonly consumed in human diet, and it is also a promising source of protein and dietary fibers. In this study, pigeon pea protein and non-starch polysaccharides (NSP) were sequentially extracted and fractionated. The amino acid profile of protein was characterized, and total sugars and uronic acid of non-starch polysaccharides were identified. Physicochemical properties of pigeon pea protein were compared with commercial soy protein isolates; meanwhile, pigeon pea NSP was compared with commercial citrus pectin. The results indicated that the viscosity of protein solution from pigeon pea is higher than that from soy protein isolates at all concentrations and exhibited shear-thinning behavior at shear rate range 0.1–500 s−1. The emulsions prepared from pigeon pea protein at the concentrations of 0.5% and 2% (w/w) displayed significant higher emulsifying stability (p < 0.05) than those of soy protein. Pigeon pea polysaccharide exhibited higher surface activity than citrus pectin, with the 0.5% pigeon pea polysaccharide solution comparable with 1.5% citrus pectin solution. The results of this study have implied great potentials of application of pigeon pea protein and non-starch polysaccharide as novel ingredients for food industries.

Microfluidics-based production of chitosan-gellan nanocomplexes encapsulating caffeine

Electrostatic complexes produced by interactions between polysaccharides have promising applications in the medical, pharmaceutical and food fields. In this light, for the development of such particles, microfluidics emerges as a promising technique in which processes occur at a strict laminar flow regime, allowing diffusion-dominated transport and particle formation in highly-controlled conditions. As a proof of concept, we compared bulk versus microfluidic (different devices simulating a range of residence times) processes for the production of electrostatic complexes of gellan with either chitosan (molecular weight ∼ 28 kDa) or hydrolyzed chitosan (molecular weight ∼ 3 kDa). Regardless of the process, polysaccharide solutions (pH 4.5) were mixed in pre-defined concentrations (polysaccharide ratios) to form electrostatic complexes that were used to encapsulate caffeine. These complexes were characterized by zeta potential measurements and particle size distribution. Overall, microfluidics produced complexes with improved characteristics such as lower polydispersity index (PDI ∼ 0.1) and mean size (∼200 nm) when compared to the conventional bulk process (PDI ∼ 0.3 and mean size ∼ 400 nm). Moreover, hydrolyzed chitosan (HC) contributed to an even smaller size and PDI value of the complexes. Such outcome is associated with the lower molecular weight and higher solubility of HC when comparing to conventional chitosan, which in turn improves electrostatic complexation. Caffeine could also be encapsulated in all complexes, but the highest encapsulation efficiency was achieved using microfluidics (70%) and with the geometry that provided a longer residence time. Therefore, we were able to demonstrate that microfluidics is clearly an effective strategy for generating electrostatic complexes with improved properties. Ultimately, this technique demonstrated a high potential for the production of vehicles of bioactive compounds.

Interaction between polysaccharides and toll-like receptor 4: Primary structural role, immune balance perspective, and 3D interaction model hypothesis

Various structural types of polysaccharides are recognized by toll-like receptor 4 (TLR4). However, the mechanism of interaction between the polysaccharides with different structures and TLR4 is unclarified. This review summarized the primary structure of polysaccharides related to TLR4, mainly including molecular weight, monosaccharide composition, glycosidic bonds, functional groups, and branched-chain structure. The optimal primary structure for interacting with TLR4 was obtained by the statistical analysis. Besides, the dual-directional regulation of TLR4 signaling cascade by polysaccharides was also elucidated from an immune balance perspective. Finally, the 3D interaction model of polysaccharides to TLR4-myeloid differentiation factor 2 (MD2) complex was hypothesized according to the LPS-TLR4-MD2 dimerization model and the polysaccharides solution conformation. The essence of polysaccharides binding to TLR4-MD2 complex is a multivalent non-covalent bond interaction. All the arguments summarized in this review are intended to provide some new insights into the interaction between polysaccharides and TLR4.

The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels

This work studies (by rheological method) the temperature dependence of coil-to-coil contact critical concentration (C* in g/L) and the intrinsic viscosity ([η] in L/g) as the capacity of a single-coil to bind the solvent molecules and increase the solution viscosity accordingly. The C* and [η] were measured and fitted by a model to characterize the thermodynamic stability of the kappa-carrageenan (kC) polysaccharide in solution. The weakest C* and greatest [η] of the kC was found to be ≈ 0.44 g/L and ≈1.23 L/g, respectively. The temperature where the C* was weakest was found at ≈ 30 °C and is referred to as the lower critical concentration temperature (LCCT). The expansion of the polysaccharide was greater at the LCCT, but its capacity to bind the solvent molecules was found greater at ≈ 20 °C according to the model. The hydrodynamic permeability resistance was defined as C*[η] and was shown to decrease smoothly by a slope of 2.6 × 10−3/°C with the increase in temperature from 0 °C to 45 °C, then strongly by a slope of 22.5 × 10−3/°C after 60 °C. Therefore, if a polymer solution at LCCT is gelled at lower or higher temperature, the polymer sizes will decrease (syneresis reaction), but the [η] and gel elasticity will interfere with the kinetics of the reaction to determine thereafter the serum holding capacity of the gels.

Relationships between Molecular Structure of Carbohydrates and Their Dynamic Hydration Shells Revealed by Terahertz Time-Domain Spectroscopy.

Despite more than a century of research on the hydration of biomolecules, the hydration of carbohydrates is insufficiently studied. An approach to studying dynamic hydration shells of carbohydrates in aqueous solutions based on terahertz time-domain spectroscopy assay is developed in the current work. Monosaccharides (glucose, galactose, galacturonic acid) and polysaccharides (dextran, amylopectin, polygalacturonic acid) solutions were studied. The contribution of the dissolved carbohydrates was subtracted from the measured dielectric permittivities of aqueous solutions based on the corresponding effective medium models. The obtained dielectric permittivities of the water phase were used to calculate the parameters describing intermolecular relaxation and oscillatory processes in water. It is established that all of the analyzed carbohydrates lead to the increase of the binding degree of water. Hydration shells of monosaccharides are characterized by elevated numbers of hydrogen bonds and their mean energies compared to undisturbed water, as well as by elevated numbers and the lifetime of free water molecules. The axial orientation of the OH(4) group of sugar facilitates a wider distribution of hydrogen bond energies in hydration shells compared to equatorial orientation. The presence of the carboxylic group affects water structure significantly. The hydration of polysaccharides is less apparent than that of monosaccharides, and it depends on the type of glycosidic bonds.

Effects and mechanism of epimedium polysaccharide on solubility of icariin and baohuoside Ⅰ

This study evaluated the effects of epimedium polysaccharide(EPS) on the solubility of icariin and baohuoside Ⅰ so as to preliminary explore its solubilization function and the underlying mechanism. The solubility of these two insoluble flavonoids in water and polysaccharide solutions was compared by high performance liquid chromatography, and the mechanism was investigated by diffe-rential scanning calorimetry(DSC) and critical micelle concentration determination. The results indicated that their solubilization in crude EPS solutions was concentration-dependent. The solubility of icariin and baohuoside Ⅰ in 20 mg·mL~(-1) EPS-1-1 was 9.05 times and 5.76 times that in water, respectively; while their solubility in 20 mg·mL~(-1) EPS-2-1 was 10.55 and 8.39 times that in water, respectively. The change of the DSC thermograms suggested the formation of new complexes from icariin and baohuoside Ⅰ with polysaccharides. The critical micelle concentrations proved the micellar properties of both EPS-1-1 and EPS-2-1. In short, EPS can significantly increase the solubility of icariin and baohuoside Ⅰ, the mechanism of which may be related to the formation of micellar complexes between EPS and insoluble flavonoids.

Quantifying Properties of Polysaccharide Solutions.

We apply a scaling theory of semidilute polymer solutions to quantify solution properties of polysaccharides such as galactomannan, chitosan, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, xanthan, apple pectin, cellulose tris(phenyl carbamate), hydroxyethyl cellulose, hydroxypropyl cellulose, sodium hyaluronate, sodium alginate, and sodium κ-carrageenan. In particular, we obtain the molar mass of the chain segment inside a correlation blob M g = B̂ 3/(3ν-1) c 1/(1-3ν) as a function of concentration c, interaction parameter B̂, and exponent ν. Parameter B̂ assumes values B̂ g, B̂ th and M 0/N A 1/3 l for exponents v = 0.588, 0.5 and 1, respectively, where M 0 is the molar mass of a repeat unit, l is the projection length of a repeat unit, and N A is the Avogadro number. In the different solution regimes, the values of the B̂-parameters are extracted from the plateaus of the normalized specific viscosity ηsp (c)/M w c 1/(3ν-1), where M w is the weight-average molecular weight of the polymer chain. The values of the B̂-parameters are used in calculations of the excluded volume v, Kuhn length b, and crossover concentrations c*, c th, and c** into a semidilute polymer solution, a solution of overlapping thermal blobs and a concentrated polymer solution, respectively. This information is summarized as a diagram of states of different polysaccharide solution regimes by implementing a v/bl 2 and c/c** representation. The scaling approach is extended to the entangled solution regime, allowing us to obtain the chain packing number, P̃ e. This completes the set of parameters {B̂ g, B̂ th, P̃ e} which uniquely describes the static and dynamic properties of a polysaccharide solution.

Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin

Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant. In addition, the expansion and improvement of the production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of the colloidal disperse system, improving the quality and extending the shelf life of finished products. Promising technological applications have food additives in the nanometer range, due to specific and stable physical and chemical parameters, a wide range of functional and technological properties. The paper proposes the solution of the problem of stabilization of the polyphase structure of jelly-marmalade products and the formation of their quality by using the food additive "Magnetofood" (based on double oxide of divalent and trivalent iron: FeO×Fe2O3). "Magnetofood" - highly dispersed powder with a particle size (70–80) nm, which has a fairly diverse functional and technological potential: high ζ-potential and surface activity; clusterophilicity and amphiphilicity; complexing, thickening, structuring, stabilizing, thixotropic properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and prolong the shelf life of jelly-marmalade products, in particular jelly-shaped marmalade. The surface-active properties of nanoparticles of the food additive "Magnetofood" are determined: a rather significant value of ζ-potential (34-44) mV, amphiphilicity (marginal wetting angle Q&lt;90o by polar-nonpolar medium) - show signs of stability and stability on polyphasic colloidal-dispersed systems , which increases in acidic environments, in solutions of polysaccharides, proteins on average by (55±)%, which is due to clusterophilicity and self-organization of nanoparticles "Magnetofood" into electrostatic complexes with proteins, polysaccharides and their spatial structuring. It was found that the addition of "Magnetofood" in the mass fraction (0,10–0,20)% to the mass of the structurant increases the viscosity of aqueous solutions of gelling agents in (1,22–1,27) times for agar and in (1,24–1,29) times for pectin and the rate of structuring of gel masses in (1,73±0,01) times for agar and in (1,67±0,01) times for pectin due to the structure-forming action of nanoparticles "Magnetofood". In addition, the ability of the gel structure to thixotropy increases by (1,4–1,5) times and the mechanical strength of the gel well by (1,32–1,80) times for agar and (1,49–1,57) times for pectin due to the stabilizing action of Magnetofood nanoparticles, which allows to reduce the amount of gelling agent by (9.0–11.0)% for agar and by (7.0–9.0)% for pectin.

Structural Characteristics, Rheological Properties, and Antioxidant Activity of Novel Polysaccharides from “Deer Tripe Mushroom”

The polysaccharide was extracted by water extraction and alcohol precipitation method from “deer tripe mushroom,” which was domesticated and bred from wild Auricularia delicata in Zambia. The structure of the deer tripe mushroom polysaccharide (DTMP) was characterized by gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (NMR), scanning electron microscope (SEM), and other analytical techniques. And the rheological and gel properties and antioxidant capacities of the polysaccharide were studied. The results showed that DTMP was mainly composed of mannose, fructose, glucose, and galacturonic acid, of which the galacturonic acid was the main component. By calculation, the molar ratio of mannose : fructose : glucose : galactoacid in DTMP is 0.8 : 14.8 : 1.0 : 26.32. The polysaccharide was mainly composed by α-1,4-glycosidic bond. DTMP solution showed a shear-thinning (pseudoplastic) behaviour, and its pseudoplasticity was more obvious at a concentration of 2%. The power law model was used to evaluate the viscosity curves of DTMP, and its viscosity and consistency indices both increased as the concentration increased, whereas both indices decreased as the concentration decreased. The viscosity of the polysaccharide solution changed as the pH changed: the polysaccharide solutions had a higher viscosity at pH = 10. DTMP showed gel-like behaviour (G′ ＞ G″), and the gel strength enhanced with the increase of concentration (2%–10%). In addition, the antioxidant experiment of DTMP showed that it had good antioxidant activity, and there was a significant dose-effect relationship between its activity and concentration in the low concentration range.

Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions.

Instrumental characteristics from extensional rheology and tribology for aqueous xanthan gum (XG) and locust bean gum (LBG) solutions were studied in the presence or absence of simulated saliva. Extensional viscosity was calculated from the filament shrinkage behavior using a capillary breakup extensional rheometer, whereas the friction coefficient was measured using a set-up consisting of polydimethylsiloxane substrate and a glass ball bearing on a rotational rheometer. Increase in extensional viscosity was detected immediately after initiation of extensional flow, particularly XG, and also immediately before the filament rupture, particularly LBG. Extensional viscosity tended to decrease with increased addition of simulated saliva for XG, while to increase for LBG. In both cases, effect of cations in the saliva was greater than that of mucin. From the shape of the Stribeck curve (i.e., dependence of the friction coefficient on the entrainment speed) and comparison of the friction coefficient itself, lubricity of XG was greater than that of LBG. Simulated saliva added decreased the friction coefficient for each polysaccharide through functions of cations rather than mucin. Extensional viscosity and tribological measurements revealed mechanical properties of polysaccharide solutions which cannot be determined or quantified by shear viscosity alone.

Laboratory Practices for Purification of Polysaccharide

The aim of the present work is to purify the mucilage polysaccharide extracted from linseed by deproteinization using Trichloroacetic acid (TCA) and Hydochloric acid (Hcl). 10% w/v TCA deproteinized more than 80% when the pH of the polysaccharide solution was 3. TCA can be considered as an better deproteinizing agent when compared to hydrochloric acid as evidenced by the highest deproteinization efficiency (88.57%)

Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability

3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin, and sorghum extracts dominant in these compounds, API-EX and LUT-EX, respectively, were prepared in pH 3 and 5 polysaccharide solutions (0.5–1.0 g/L), and colloidal properties and 10-week stability measured. Alginate equally stabilized both pigments at pH 5 (75% retention), but only LUT-EX at pH 3 (65%); viscosity and H-bonding contributed to the effects. By contrast, gum arabic highly stabilized API-EX (100%, pH 5), but not LUT-EX. Gum arabic formed a stable complex with apigeninidin via hydrophobic encapsulation, but much weaker complex with luteolinidin due to its more hydroxylated B-ring. Structure of 3DXA is critical to its interaction with hydrocolloids, thus pigment profile must be considered when selecting stabilizing polysaccharides.

Influence of polysaccharide concentration on polyphenol-polysaccharide interactions

Non-covalent interactions between polysaccharides and phenolics affect the physical properties of polysaccharide solutions. These interactions may in turn be influenced by polysaccharide-polysaccharide interactions. To test this hypothesis, we studied the influence of polysaccharide concentration (with guar, β-glucans, and xanthan) on the variations of rheological and water-binding properties upon addition of phenolics compounds (vanillin, caffeic acid, gallic acid, and epigallocatechin gallate). Addition of phenolics led to increased flow behavior index and decreased flow consistency index, with maximum effects at polysaccharide concentrations ranging between 0.6 × C* and 1.4 × C*, where C* is the critical overlap concentration of each polysaccharide. Water mobility was generally not significantly influenced by the addition of phenolics. The results showed that the ability of phenolic compounds to induce aggregation of polysaccharides in solution was strongly influenced by polysaccharide concentration around C* and therefore by polysaccharide-polysaccharide interactions.

Modeling of the Effects of Metal Complexation on the Morphology and Rheology of Xanthan Gum Polysaccharide Solutions

Polysaccharide solutions commonly contain metal ions, which form cross-linking complexes with polymer ligands and significantly affect the polymer morphology and solution rheology. Here, we study by multiscale computational modeling complemented with atomic force microscopy (AFM) measurements the molecular mechanisms of metal complexation with examples of xanthan gum (XG) solutions containing ZnCl2. We develop original atomistic molecular dynamics (MD) and coarse-grained dissipative particle dynamics (DPD) models for XG chains of different compositions and Zn complexation. MD simulations reveal that Zn dramatically affects conformations of individual XG chains, causing a reduction in the radius of gyration by the formation of various types of intrachain cross-linking that are enhanced by the increased pyruvate content in the chains. DPD simulations at the static conditions and under the shear flow show that salt addition leads to gelation in XG systems via a sol–gel transition due to enhanced interchain cross-linking. Two morphological transitions occur in the shear flow: an orientational transition to a nematic phase with XG chains aligned in the direction of flow and a bundling transition accompanied by a reverse gel–sol transition at high Zn concentrations. The presence of the increased pyruvate content in the chains leads to stronger aggregation and stiffer aggregates, in qualitative agreement with AFM results. The proposed computational methodology of modeling the effects of metal complexation and chain composition on morphological and rheological properties may be extended and applied to various polysaccharide systems.

Chitin Cryogels Prepared by Regeneration from Phosphoric Acid Solutions.

Cryogelation is a developing technique for the production of polysaccharide materials for biomedical applications. The formation of a macroporous structure during the freeze-drying of polysaccharide solutions creates biomaterials suitable for tissue engineering. Due to its availability, biocompatibility, biodegradability, and non-toxicity, chitin is a promising natural polysaccharide for the production of porous materials for tissue engineering; however, its use is limited due to the difficulty of dissolving it. This work describes the preparation of cryogels using phosphoric acid as the solvent. Compared to typical chitin solvents phosphoric acid can be easily removed from the product and recovered. The effects of chitin dissolution conditions on the structure and properties of cryogels were studied. Lightweight (ρ 0.025–0.059 g/cm3), highly porous (96–98%) chitin cryogels with various heterogeneous morphology were produced at a dissolution temperature of 20 ± 3 °C, a chitin concentration of 3–15%, and a dissolution time of 6–25 h. The crystallinity of the chitin and chitin cryogels was evaluated by 13C CP-MAS NMR spectroscopy and X-ray diffractometry. Using FTIR spectroscopy, no phosphoric acid esters were found in the chitin cryogels. The cryogels had compressive modulus E values from 118–345 kPa and specific surface areas of 0.3–0.7 m2/g. The results indicate that chitin cryogels can be promising biomaterials for tissue engineering.

Cryophylactic Solution Based on Pectic Oligosaccharides for the Creation of New Dosage Forms

For the first time in a wide temperature range, the rheology of aqueous solutions of oligo-and polysaccharides obtained by the method of combined fractionation from the secondary phytomass of apple pomace and albedo pomelo has been studied. The values of the freezing point have been determined and the possibility of the practical use of oligosaccharides as components of special-purpose preparations in liquid dosage form has been shown. On the basis of oligosaccharides obtained by the method of combined fractionation from the secondary phytomass of apple pomace and albedo pomelo, cryophylactic media have been created for the first time, possessing physicochemical stability in a wide temperature range. The main rheological and temperature characteristics of the obtained compositions have been studied and the possibility of the practical use of oligosaccharides as components of medical preparations for special purposes in liquid dosage form has been shown.