In this study, cationic starch-carrageenan‑sodium alginate (CAS/CR/SA) hydrogels with different weight ratios of carrageenan and sodium alginate were prepared and their properties such as scanning electron microscopy (SEM), rheological properties, Fourier transform infrared spectroscopy (FTIR), H nuclear magnetic resonance (H NMR), X-ray diffraction (XRD), and methylene blue adsorption test were measured. The results showed that the viscosity and the shear strain resistance of the CAS/CR/SA hybrid hydrogels positively correlated with their sodium alginate contents. The hybrid hydrogels with high carrageenan contents exhibited a high energy storage modulus (G') and a high loss modulus (G"). The swelling and methylene blue adsorption experiments showed that the CAS/CR/SA hydrogels had pH and temperature sensitivity. The hydrogels reached adsorption equilibrium in 12 h (alkaline conditions) and 24-36 h (acidic conditions). The adsorption kinetics of the hybrid hydrogels showed that their adsorption process was mainly controlled by chemisorption and that adsorption was exothermic (ΔH° < 0).
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| http://dx.doi.org/10.1016/j.foodchem.2024.140272 | DOI Listing |
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