Besiri Ioanna N, Goudoulas Thomas B, Fattahi Ehsan, Becker Thomas
Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
Polymers (Basel). 2023 Jun 29;15(13):2875. doi: 10.3390/polym15132875.
Alginate-based hydrogels are promising smart materials widely employed in the food, bioengineering, and energy sectors. The development and optimization of their production require a thorough knowledge of gelation. In recent years, advanced experimental procedures have been developed for real-time cross-linking alginate reaction monitoring. Novel methods, such as customized rheometric setups, enable the recording of mechanical properties and morphological changes during hydrogel formation. These innovative techniques provide important insights into the gelation stages, the reaction rate, the diffusion of cross-linker to polymer chains, and the homogeneity of the gelling structures. Based on real-time experimental data, kinetic models are developed to enhance comprehension of the reaction mechanism and, eventually, to predict the gelation progress. The aim is to enable better control of the characterization of both the complex gelation and the propagated structures. This review aspires to present a comprehensive overview and evaluation of the breakthrough innovations of the real-time recording of cross-linking alginate hydrogels and bead formation. A detailed analysis of the pioneering experimental developments provides a deep comprehension of the alginate gelation, including the parameters controlling the reaction.
基于藻酸盐的水凝胶是很有前景的智能材料，广泛应用于食品、生物工程和能源领域。其生产的开发和优化需要对凝胶化有透彻的了解。近年来，已开发出先进的实验程序用于实时监测藻酸盐交联反应。诸如定制流变仪设置等新方法能够记录水凝胶形成过程中的力学性能和形态变化。这些创新技术为凝胶化阶段、反应速率、交联剂向聚合物链的扩散以及凝胶结构的均匀性提供了重要见解。基于实时实验数据，开发动力学模型以增强对反应机理的理解，并最终预测凝胶化进程。目的是更好地控制复杂凝胶化和扩展结构的表征。本综述旨在全面概述和评估实时记录藻酸盐水凝胶交联和珠粒形成的突破性创新。对开创性实验进展的详细分析能让人深入理解藻酸盐凝胶化，包括控制反应的参数。
