Swelling, Protein Adsorption, and Biocompatibility In Vitro of Gel Beads Prepared from Pectin of Hogweed in Comparison with Gel Beads from Apple Pectin.

The study aims to develop gel beads with improved functional properties and biocompatibility from hogweed (HS) pectin. HS4 and AP4 gel beads were prepared from the HS pectin and apple pectin (AP) using gelling with calcium ions. HS4 and AP4 gel beads swelled in PBS in dependence on pH.

Characterization and Biocompatibility Properties In Vitro of Gel Beads Based on the Pectin and -Carrageenan.

This study aimed to investigate the influence of kappa (κ)-carrageenan on the initial stages of the foreign body response against pectin gel. Pectin-carrageenan (P-Car) gel beads were prepared from the apple pectin and κ-carrageenan using gelling with calcium ions. The inclusion of 0.

Isolation, Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed ( L.).

The aim of this study was to isolate pectins with antioxidant activity from the leaves of L. Two pectins, EA-4.0 and EA-0.