Pure Gel Research Articles

Achieving enhanced thermal conductivity and low dielectric constants using double-oriented fluorinated graphene skeleton in silicone gel composites

The dielectric properties and thermal conductivity of composites are often contradictory. To improve the thermal conductivity, the filler content needs to be increased, which often contributes to the high dielectric constant of the material. Inspired by the layout of community buildings, in this study, silicone gel/double-oriented fluorinated graphene skeleton composites were prepared, which solved the difficulty in assembling fluorinated graphene in situ into a three-dimensional continuous network structure. This greatly improved the thermal conductivity and reduced the dielectric constant of the silicone gel while maintaining a low filler content and the insulating properties. In addition, based on the reconstruction of a real three-dimensional body, the mechanism by which the skeleton improved the material performance was analyzed using finite element simulation. The vertical and horizontal thermal conductivity of the silicone gel/double-oriented fluorinated graphene skeleton composites reached 3.34 W/(m·K) and 2.65 W/(m·K), respectively, and the dielectric constant dropped to 80 % of that of pure silicone gel. This provided a new way to synergistically improve the dielectric properties and thermal conductivity of insulating materials, and has great application potential as a thermal interface material in next-generation electronic devices.

Formulation and Assessment of Tolnaftate Microsponges for Topical Medication Deliverance

Objective: This study aimed to develop and evaluate the sustained delivery of Tolnaftate using topical polymeric microsponges. Materials and Methods: Tolnaftate-loaded microsponges made of ethyl cellulose were prepared via quasi-emulsion solvent diffusion. The effects of the drug-to-polymer ratio on active drug content, particle size, and entrapment efficiency were examined. The optimized formulation was incorporated into a Carbopol gel and evaluated for drug content, pH, viscosity, and in vitro drug release. The study considered internal phase volume, stirring rate, and emulsifier concentration as variables and analyzed their impact on entrapment efficiency and particle size. Results: Increasing stirring speed reduced particle size and improved entrapment efficiency, while a higher volume of dichloromethane decreased particle size. Scanning electron microscopy revealed porous and spherical microsponges. The 1.5:1 drug-to-polymer ratio yielded the highest active drug content, optimal entrapment efficiency, and smallest particle size, making it the preferred ratio for further studies. Conclusions: The drug release from the microsponge gel was more sustained compared to both the marketed product and pure drug gel. An ex vivo drug deposition study using rat abdominal skin showed satisfactory drug deposition. These polymeric microsponges show potential as a topical drug delivery system for antifungal therapy.

One-pot fabrication of sodium deoxycholate based supramolecular self-healing antibacterial double network hydrogels

Double network (DN) hydrogels have emerged as a significant technology for enhancement of mechanical strength of weak supramolecular gels. In the present study, we report the one-pot route for design of a low molecular weight gelator based DN hydrogel wherein sodium deoxycholate (NaDC) forms the primary network entangled with agar matrix. Various compositions of the reported agar-NaDC hydrogels were examined through FTIR, sol-gel transition temperature (Tsg), XRD, circular dichroism (CD), scanning electron microscopy (SEM), hydrophobicity probe studies, Zeta potential studies and rheology measurements. Analysis of all studies together reveal that 1 mg/ml agar-NaDC DN hydrogel is the optimum composition that exhibits dense networking with primarily β-sheet like structure, highest mechanical strength as well as self-healing characteristics with reversed optical activity and highest Tsg. Antibacterial activity studied using inhibition zone method suggests that 1 mg/ml agar-NaDC gel demonstrates significant bactericidal effect unlike the pure gel with an inhibition zone of ∼25 mm against E.coli after 24 h and ∼32 mm after 48 h incubation. The antibacterial activity was unique for this composition of the DN hydrogel which is attributed to its reversal in optical activity exhibiting positive cotton effect resulting in stronger interaction with the bacterial cell wall. Additionally, nearly 2 times reduced water absorption capacity of the 1 mg/ml agar-NaDC DN hydrogel compared to pure NaDC hydrogel ensures the retention of its mechanical strength as well as other properties in high moisture containing environment. Hence, the 1 mg/ml agar-NaDC DN hydrogel holds appreciable potential as a novel strong supramolecular self-healing antibacterial hydrogel with sustained release characteristics primarily important for biomedical applications.

Facial disbiosis and UV filters.

Acne is a multifactorial inflammatory disease with a robust microbial component and numerous correlations with dysbiosis states. Furthermore, various factors are recognized as triggers for skin dysbiosis, including the use of certain cosmetics. Based on these arguments, we hypothesized that using photoprotective formulations could trigger dysbiosis and the occurrence of acne manifestations. To verify this assumption, six volunteers between 19 and 23 years of age, meeting all the inclusion criteria, received two applications a day of a non-commercial sunscreen formulation developed with the sun filters ethylhexyl methoxycinnamate, ethylhexyl salicylate, methyl anthranilate, and octocrylene dispersed in a base gel, with an estimated protection factor of 28.8. The pure base gel was used as a control. The samples were applied to an area delimited by a standard template (15 cm2) in an amount corresponding to 30mg (2mg cm2) for ten days. At two points in time, pre- and post-sample applications, the facial skin surface was swabbed to collect extracted DNA and processed to verify divergent degrees of 16S RNA coding sequences. The data obtained allowed us to determine the abundance of different bacterial entities at the genus and species levels. The results showed that critical species of the acne process, such as Cutibacterium acnes and Staphylococcus epidermidis, seem to tolerate the evaluated formulation well and are not significantly affected by the formulation, suggesting no interference of its use concerning dysbiosis induction. These findings refute the idea that photoprotectors may cause skin dysbiosis in men.

Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking

Food industry has partially replaced animal proteins with plant‐derived alternatives, and effects of combining these two types on properties of food systems need to be elucidated. This study fabricated and characterised emulsion gels of mixed whey and pea protein, varying protein mass ratios from 100:0 to 0:100 and oil volumes from 30% to 45%, induced by transglutaminase cross‐linking. An increase in pea protein led to larger particle size and reduced surface charge in the solutions. Emulsion droplet size ranged from 0.60 to 15.17 μm, increasing with higher levels of pea protein and oil. Mixed protein gels exhibited significantly greater hardness compared to gels with individual proteins. Water‐holding capacity of pure whey protein emulsion gels exceeded 90%, while the value remained above 80% when pea protein was less than 50%. Partially replacing whey protein with pea protein may have potential applications in food products such as salad dressings and cheese.

Carboxymethyl Cellulose Gel Electrolyte Based on Hydrolyzed Keratin Modified for Dendrite-Free Zinc-Ion Batteries.

In order to alleviate the dendrite problem of zinc-ion batteries, a gel electrolyte is prepared by Maillard reactions occurring between hydrolyzed wool keratin and carboxymethyl cellulose under heating conditions. The prepared gel electrolyte with the addition of hydrolyzed wool keratin possesses good mechanical properties, and its maximum breaking strength, Young's modulus, and elastic modulus are 58.7, 10.77 MPa, and 157.73 MJ m2, respectively, which are far superior to those of the pure carboxymethyl cellulose gel electrolyte. Because hydrolyzed wool keratin includes amino acids and polypeptides, the ionic conductivity of the prepared gel electrolyte is improved. More importantly, amino and carboxyl groups introduced by hydrolyzed wool keratin contribute to uniform deposition of zinc ions and ease dendrite growth. The assembled symmetric battery was stable for 600 h at a current density of 0.5 mA cm-2 with a capacity of 0.5 mAh cm-2. Combined with a NH4V4O10 cathode, a full battery provides a cycling stability of over 2000 h with a Coulomb efficiency of 98.02%.

Synergistic Effects of Pea Protein on the Viscoelastic Properties of Sodium Alginate Gels: Findings from Fourier Transform Infrared and Large-Amplitude Oscillatory Shear Analysis

The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried out for the samples, and a slight frequency dependence of the storage modulus (G′) and the loss modulus (G″) was observed for the pastes and gels, indicating the formation of a weak network, which is crucial for understanding the gel’s mechanical stability under small levels of deformation. Elastic and viscous Lissajous curves from the LAOS measurement at different levels of strain (1 to 1000%) elucidated that the mixed gels formed a strong network, which showed breakdown at high deformation (>100% strain). The synergistic strengthening of the network of the mixture was noticeable in the Fourier transform and Chevyshev harmonic analyses. This analysis indicated that the nonlinearity of e3/e1 and v3/v1 started at higher levels of strain for the mixed gels. The FTIR spectra revealed that there was no strong interconnection by crosslinking between pea protein and sodium alginate, indicating that the synergistic effect mainly came from electrostatic interactions. These findings suggest that combining alginate with pea protein can enhance the mechanical properties of gels, making them suitable for various food applications.

Coaxial air blast atomization of a particulate gel suspension jet

The objective of this study is to experimentally and theoretically explore the impact of particle volume fractions and nozzle thread structure on the coaxial air blast atomization of particulate gel suspension jets through the high-speed flow visualization technology. The four breakup modes of particulate gel suspension jets are confirmed, namely oscillation mode, membrane-type breakup, fiber-type breakup, and superpulsating submode. However, the fiber-type breakup of jets disappears as the particle concentration reaches 40%, primarily attributed to the numerous particles sharply promoting the instability on the free jet surface. The experimental statistical results demonstrate that an increase in particle concentration and the adoption of the threaded nozzle both result in an expansion of the jet spray angle. The breakup length exhibits a reduction trend with the increase of particle concentration. However, it remains nearly the same value as that in the case of volume fraction 20% when the particle concentration continues to increase, contributed by the surge of viscous dissipation counteracting the enhanced instability on the jet interface caused by a large number of particles. The breakup length of a pure gel jet is predicted through the linear instability analysis, which is further modified by the viscosity model of particle suspensions to derive the breakup lengths of particulate gel suspension jets with different concentrations. The theoretical predictions align well with the statistical results in the experiment. The research is poised to have potential implications for numerous industrial processes and engineering applications including gel propellants.

Effect of sodium metabisulfite-mediated self-assembly on the quality of silver carp myofibrillar protein-EGCG composite gels

Myofibrillar protein (MP) gels are susceptible to oxidation, which can be prevented by complexing with hydrophilic polyphenols, but may cause gel deterioration. Sodium metabisulfite (Na2S2O5) has been used to induce self-assembly of MP and analyze the impact of self-assembly on the quality of composite gels containing high amounts of (−)-epigallocatechin gallate (EGCG). Hydrophobic forces were confirmed as the main driver of self-assembly. Self-assembly reduced the size of the MP–EGCG complex to approximately 670 nm and increased the gel's hydrophobic force by approximately 3.6-fold. The maximum hardness of the Na2S2O5-treated MP–EGCG composite gel was 52.43 g/kg, which was approximately 49% greater than pure MP gel. After oxidative treatment, the Na2S2O5-treated MP–EGCG composite gel had considerably lower carbonyl and dityrosine levels (2.47-μmol/g protein and 450 a.u.) than the control (8.37-μmol/g protein and 964 a.u.). Therefore, Na2S2O5 shows potential as a cost-effective additive for alleviating MP limitations in the food industry.

Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times

Gelatin is an important hydrocolloid in food and biotechnological applications. There are two basic sources of gelatins; mammalian and fish-derived gelatins, but fish gelatins are less appreciated due to their weak gel properties. Hence, to reinforce the gel properties of fish gelatin, mixtures of gelatins are used. In this study, the mixtures of cold-water ocean fish scale (OFS) and pork skin (PS) gelatin were studied via rheological measurements, micro differential scanning calorimetry (DSC), and particle tracking at different cooling conditions and incubation times to understand the gelation mechanism and the network structure of the gels. The rheological and micro-DSC measurements provide a detailed understanding of the gelation mechanism of gelatin gels under different cooling conditions while particle tracking revealed the local physical properties of the gels. A single or two-step melting was demonstrated in the mixed gelatin gels depending on the cooling conditions suggesting that the aggregation of PS in the mixtures influences the physical and thermal properties of the gels. Under rapid cooling, co-aggregation of OFS and PS chains is considered to cause a single-step melting of the mixed gels. Under gradual cooling, conversely, the PS may form aggregates independently before the OFS. This is evidenced by a two-step decrease in moduli and two clear endothermic peaks in the micro-DSC measurement. Particle tracking further reveals information on the local physical properties of pure and mixed gelatin gels on reheating, indicating that the local structures of mixed gels resemble those of pure PS gels. This suggests that mixed OFS and PS gels may form a cooperative aggregation, thereby improving the physical and thermal properties of the mixed gelatin gels.

Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system

When κ-carrageenan (KC), soybean oil, and surimi are mixed in appropriate proportions, they demonstrate significant synergistic effects. This study established a ternary system composed of surimi, KC, and soybean oil, exploring the synergistic effects and interactions among surimi, KC, and oil from multiple dimensions, including gel properties, rheological behavior, Raman spectroscopy, and microstructure. Gel strength analysis revealed that when the KC concentration was 4.0% (w/w), the surimi gel exhibited the highest gel strength. Moreover, the addition of an extra 5.0% oil further enhanced the gel strength. Rheological analysis indicated that the highest storage modulus (G′) exhibited by the ternary system containing 5.0% oil is the result of synergistic effects among surimi, KC, and oil. Raman spectroscopy further uncovered the hydrogen bonding and electrostatic interactions between surimi proteins and KC, the hydrophobic interactions between surimi proteins and oil, and the hydrogen bonding between KC and oil. The results from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) indicated that, compared to the pure surimi gel, the Surimi/KC/Oil ternary gel containing 5.0% oil exhibits a more compact and uniform network structure, attributable to the filling effect of KC and oil on the gel network. These results indicate that the synergistic effects and physicochemical interactions among surimi, KC, and oil in appropriate proportions can promote the formation of a stable and compact gel network structure.

Tuning Lubrication Performance of Phase‐changing Emulsion‐filled Gels by Sugar alcohols

Lubrication by hydrogels is proving to be an emerging area in colloid science. Although oil‐driven friction reduction is predominant in literature, emulsion gel‐based lubrication has attracted very little attention to date. We hypothesize that an interplay of viscolelasticity and oil volume fraction may modulate lubricity of emulsion‐filled gels. Herein, phase‐change gelatin‐based emulsion‐filled gels with different sugar alcohol and oil droplet concentrations (0‐30 wt%) were tested for their lubrication performance. The rheological and tribological tests were analysed in conjunction with spectroscopic and structural characterizations in order to reveal structure‐function relationship. Structural characterizations demonstrated that hydrogen bonding was enhanced in pure gelatin gels with the increase of sugar alcohol (glycerol)‐replacement time, which enhanced the storage modulus (G') of the gel networks. Emulsified droplets served as active fillers further strengthening the G’ and strikingly the presence of glycerol reduced the thermo‐responsiveness of the emulsion‐filled gels. Emulsion‐filled gels containing sugar alcohols, irrespective of their type, can greatly reduce the friction coefficients (μ) between hydrophobic surfaces in the boundary and mixed regimes versus the systems without sugar alcohols. In the hydrodynamic regime, the friction coefficient of the system was proportional to the second plateau shear viscosity, regulated by the oil content.This article is protected by copyright. All rights reserved.

Different effects of pea protein on the properties and structures of starch gel at low and high solid concentrations

In the context of starch–protein composite gels, the influence of protein on gel formation significantly shapes the textural attributes of starch gels, leading to distinct outcomes. This study aimed to evaluate how different ratios of pea protein (PP) affect the properties and structures of starch–protein composite gels at low (10 wt%) and high (40 wt%) solid concentrations. The addition of PP had opposite effects on the two gels. Compared to the pure starch gel, the low-concentration composite gel (LCG) with 20 % PP experienced a 48.90 ± 0.33 % reduction in hardness, and the storage modulus (G′) decreased from 14,100 Pa to 5250 Pa, indicating a softening effect of PP on LCG. Conversely, the hardness of the high-concentration composite gel (HCG) with 20 % PP exhibited a 62.19 ± 0.03 % increase in hardness, and G′ increased from 12,100 Pa to 41,700 Pa, highlighting the enhancing effect of PP on HCG. SEM and fluorescence microscopy images showed that PP induced uneven network sizes in LCG, while HCG with a PP content of 20 %, PP, together with starch, formed a three-dimensional network. This study provides valuable insights and guidance for the design and production of protein-enriched starch gel products with different textural properties.

Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites

When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0–2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.

Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction

This study systematically investigated the dose-effect relationship and regulatory mechanism of theanine on the gelling properties of soy protein isolate (SPI). The results indicated that the strength and water holding capacity of 0.10% theanine-SPI gel increased by 238.80% and 1.13% compared with pure SPI gel, respectively. Hydrogen bonds and van der Waals forces mainly promoted the binding of theanine to β-conglycinin and glycinin. This binding could further change the protein aggregation state (reducing particle size and irregular aggregation), functional groups (exposing more hydrophilic amino acid residues and sulfhydryl groups), and molecular structure (α-helix and β-turn transforming into β-sheet). Furthermore, a more uniform and dense three-dimensional gel network was formed in the composite gels, offering the structural basis for improving the performance of the SPI gel. The results will provide theoretical basis and technical support for the precise regulation of gel properties of the functional amino acid-SPI complex as well as the efficient creation of new SPI-based foods.

The Solvent Role for the Decomposition of Paracetamol in Distilled and Drinking Water by Pure and Ag-Modified TiO2 Sol-Gel Powders.

In this study, pure TiO2 gels were synthesized by applying the sol-gel method, using Ti(IV) butoxide with the addition of two different solvents, namely ethylene glycol (EG) and isopropanol (isop), with only air moisture present. It was established using XRD that the gel prepared with the addition of EG was amorphous even at 400 °C, while the other gel was amorphous up to 300 °C. It was found that TiO2 (anatase) had a dominant crystalline phase during heating to 600 °C, while at 700 °C, TiO2 (rutile) appeared. The as-obtained powdered materials were annealed at 500 °C and subsequently underwent photocatalytic tests with paracetamol. Additionally, the TiO2 samples were modified with Ag+ co-catalysts (10-2 M), using photofixation by UV illumination. The photocatalytic activity of the Ag-modified powders was also tested in the photodegradation of a commonly used paracetamol in aqueous solution under UV light illumination. The obtained data exhibited that the annealed samples had better photocatalytic efficiency and decomposed paracetamol faster in comparison to the non-annealed sol-gel powders. The highest degradation efficiency was observed for the TBT/isop/Ag material, with degradation efficiencies average values of 65.59% and 75.61% paracetamol achieved after the third cycle of photocatalytic treatment. The co-catalytically modified powders had higher photocatalytic efficiency in comparison to the pure nanosized powders. Moreover, the sol-gel powders of TBT/EG, TBT/EG/Ag (10-2 M), TBT/isop, and TBT/isop/Ag (10-2 M) demonstrated the ability to retain their photocatalytic activity even after three cycles of use, suggesting that they could find practical use in the treatment of pharmaceutical wastewater. The observed photocatalytic efficiency and positive impact of silver make the prepared powders a desirable choice for pharmaceutical drug degradation, helping to promote environmentally friendly and effective wastewater treatment technology.

Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes

Adequate dietary protein intake is an effective way to combat muscle wasting disorders in the elderly, who are highly susceptible to dysphagia due to declining physiological functions. Herein, whey protein isolate (WPI) and pectin electrostatic complexes were chosen to prepare texture-modified foods with high protein (15%, w/v) for dysphagia elderly. Firstly, the region of soluble complex formation was initially identified as pH 4.2–5.5 by determination of the zeta potential of both biopolymers. Following this, it was found that the stability of WPI-pectin complexes was significantly dependent on the increase in the amount of pectin (from 1.0 to 2.0 %, w/v). However, the viscoelasticity and the degree of WPI aggregation of these complexes after heat treatment (90 °C, 20 min) both showed the lowest level at pH 4.6 (it was fluid state) regardless of the pectin content, and the degree of protein aggregation weakened with the increase of pectin content. Additionally, the shear viscosity, yield stress, and tribological properties of the thermal complexes were also positively correlated with the degree of protein thermal aggregation. Moreover, based on the dietary texture classes developed by the International Dysphagia Diet Standardisation Initiative (IDDSI), unlike pure WPI thermally-induced gels that are attributed to level 6, the WPI-pectin thermal complexes can achieve texture class coverage from level 3 to level 6. These findings suggest that by modulating the electrostatic binding strength and positive-negative charge balance between WPI and pectin, tailored design of high-protein diets for elderly people with varying degrees of dysphagia may be achieved.

A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction

This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-quality plant-based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant-based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin-glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa. Compared to soy yogurt supplemented with pectin or gelatin, this yogurt demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels and serve as a reference for cultivating new soybean varieties by soybean breeding experts.

Electrospun poly (ɛ-caprolactone)/gelatin nanofibrous mats with local delivery of vitamin C for wound healing applications

Electrospun nanofibers, as candidates for wound dressing, exhibit desirable physical, mechanical, bioactive, antibacterial, and drug-loading properties, making them for tissue engineering applications. In this study, we successfully fabricated hybrid polycaprolactone (PC)/gelatin (Gel) (PCG) electrospun mats loaded with vitamin C (Vit C) (PCG-Vit C) using the electrospinning method. We employed scanning electron microscopy (SEM) to investigate the morphology, fiber diameter, and pore size, while Fourier transform infrared spectroscopy (FTIR) was utilized to analyze the chemical bonding in the electrospun mats. Furthermore, we assessed the prepared samples' mechanical properties, in vitro biodegradation, swelling behavior, in vitro drug release profile, antibacterial activity, biocompatibility, and bioactivity. Our morphological studies confirmed that the nanofibers displayed a smooth, well-random distribution and were free from bead-like structures. FTIR results supported the successful incorporation of Vit C into PCG mats. The mechanical analysis revealed that although the addition of Vit C reduced the tensile strength, it still significantly improved to over 1.1 MPa compared to pure Gel. In vitro degradation and water uptake tests across varying pH levels demonstrated favorable properties for PCG-Vit C. The in vitro Vit C release profile indicated approximately 60% release within 24 hours under pH of 5.5 and 7.4. Furthermore, Vit C's presence directly influenced PCG mats' antibacterial activity and biocompatibility, positioning them as promising candidates for wound dressing biomaterials. No studies have been shown the pH-responsive Vit C release characteristics of electrospun nanofibrous mats, infused with Vit C within a PCG framework.

Ionic liquids based on carboxylate anions: Auto and hetero assembly with methylcellulose in diluted and semi-diluted regime

This study explores the impact of carboxylate ionic liquids (ILs) on the phase transition properties of methylcellulose (MC) in the diluted and semi-diluted regime. Conductivity measurements were used to examine the aggregation of ILs 1-decyl-3-methylimidazolium butanoate ([C10MIM][BUT]), 1-decyl-3-methylimidazolium crotonate ([C10MIM][CRO]), and 1-decyl-3-methylimidazolium pentanoate ([C10MIM][PEN]) in the presence and absence of MC. The interaction between ILs and MC was confirmed using 1H NMR spectroscopy. The effect of ILs on the phase transition of MC was investigated through UV–vis spectroscopy and oscillatory rheometry. Results indicated that the carboxylate ILs studied tend to interact with MC, reducing polymer-polymer interactions and the apparent viscosity of MC solutions. Furthermore, carboxylate ILs were observed to modulate the sol-gel transition temperature of MC to higher temperatures, while weakening the resulting gel compared to pure MC gels.