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Journal articles on the topic 'Ionic gelation'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Silva, Karen Cristina Guedes, Ana Isabel Bourbon, Lorenzo Pastrana, and Ana Carla Kawazoe Sato. "Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection." Food & Function 11, no. 9 (2020): 8331–41. http://dx.doi.org/10.1039/d0fo01198c.

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Emulsion with gelatinized starch, also composed of alginate and gelatin, showed stability at pH 6, allowing microgels production by ionic gelation. During the in vitro digestion, microgels with the coating layer were more stable.

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2

Gamini, A., G. Civitarese, A. Cesàro, F. Delben, and S. Paoletti. "Gelation mechanism of ionic polysaccharides." Makromolekulare Chemie. Macromolecular Symposia 39, no. 1 (October 1990): 143–54. http://dx.doi.org/10.1002/masy.19900390113.

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3

Rajmohan, Deepak, and Danielle Bellmer. "Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation." International Journal of Food Science 2019 (April 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/7101279.

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Spirulina (blue-green algae) is one of the cheapest sources of protein and essential vitamins. However, bitterness and bad flavor of spirulina protein may limit its use in food products. In this study, spirulina was encapsulated using ionic gelation to facilitate protein delivery. The objective was to study the effects of different types of gelation methods on particle size, texture, morphology, and crude protein content of the beads. Spirulina protein was encapsulated in alginate using both internal and external gelation methods and varying concentrations of sodium alginate and calcium chloride. A total of six different treatments were evaluated, and characterization of the beads included crude protein content, hardness measured using a texture analyzer, and thickness and width of the beads. The morphology was also studied using a scanning electron microscope (SEM). Results from the texture analysis show that the hardness of the external gelation beads is three times that of the internal gelation beads, and an increase in the alginate percentage in both gelation methods increased the firmness of the beads. The crude protein content was significantly higher with the beads formed using external gelation than with internal gelation. The SEM micrographs also show that the surface morphology of the beads produced with internal gelation has a more heterogeneous structure. Overall, the beads formed with external gelation were superior to those formed with internal gelation methods. Results from this study suggest that alginate is suitable for encapsulation of spirulina protein and these hydrogel beads could be used to enhance the protein delivery and facilitate the design of foods with alternative sources of protein.

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4

Purwanti, Tutiek, Rico Andre Satriawan, and Dewi Melani Hariyadi. "The Effect of the Comparison of Sodium Alginate-Gelatin Levels on Microspheres Characteristics (Produced by Ionic Gelation Method Aerosolized Technique)." International Journal of Drug Delivery Technology 10, no. 02 (June 25, 2020): 301–6. http://dx.doi.org/10.25258/ijddt.10.2.19.

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The aim of this research is to investigate the effect of concentration ratio of sodium alginate-gelatin on the characteristics of microspheres. Microspheres were prepared with ionotropic gelation methods aerosolization technique with sodium alginate and gelatin as polymer matrixes, and calcium chloride (1.5 M) as the cross-linker, and then dried using freeze dryer. The concentration ratio of sodium alginate-gelatin that was used to make microsphere was divided into F1: 2.25:0.25%, F2: 1.75:0.75%, and F3: 1.25:1.25%. Resulting microspheres were characterized in terms of characteristics (yield, particle size, and swelling index). The result showed that there was an increase in yield and particle size, as sodium alginate concentration increased on formula. The statistical test showed the concentration ratio of sodium alginate-gelatine showed a significant meaning different from the yield and particle size. The swelling index shows that the swelling peak of microspheres became more quickly with increased sodium alginate concentration.

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5

Karout, Ali, and Alain C. Pierre. "Silica gelation catalysis by ionic liquids." Catalysis Communications 10, no. 4 (January 2009): 359–61. http://dx.doi.org/10.1016/j.catcom.2008.07.046.

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6

Mourad, M. C. D., J. E. G. J. Wijnhoven, D. D. van 't Zand, D. van der Beek, and H. N. W. Lekkerkerker. "Gelation versus liquid crystal phase transitions in suspensions of plate-like particles." Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 364, no. 1847 (August 21, 2006): 2807–16. http://dx.doi.org/10.1098/rsta.2006.1856.

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Gelation is a common effect in aqueous suspensions of charged colloidal clay platelets at concentrations as low as 1 wt%. However, in systems of charged gibbsite [Al(OH) 3 ] platelets, gelation can be delayed to concentrations as high as 50 wt% depending on the ionic strength. We investigated the phase behaviour of this system approaching the state of gelation in the delicate region between attractive and repulsive states that originate from competition between Coulomb repulsion and van der Waals attraction. As a function of the ionic strength, isotropic–nematic, nematic–columnar and isotropic–columnar phase separations were observed. Moreover, compression by gravitational forces allowed us to observe phase separation that is arrested by gelation in the homogeneous suspensions.

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7

Shahidulla, SM, and Saniya Fatima. "Formulation and In-vitro Evaluation of Ciprofloxacin Hydrochloride Mucoadhesive Microspheres by Ionic Gelation Method." International Journal of Pharma Research and Health Sciences 7, no. 4 (August 2019): 3032–38. http://dx.doi.org/10.21276/ijprhs.2019.04.04.

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8

Javvaji, Vishal, Aditya G. Baradwaj, Gregory F. Payne, and Srinivasa R. Raghavan. "Light-Activated Ionic Gelation of Common Biopolymers." Langmuir 27, no. 20 (October 18, 2011): 12591–96. http://dx.doi.org/10.1021/la201860s.

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9

Kurozawa, Louise Emy, and Miriam Dupas Hubinger. "Hydrophilic food compounds encapsulation by ionic gelation." Current Opinion in Food Science 15 (June 2017): 50–55. http://dx.doi.org/10.1016/j.cofs.2017.06.004.

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10

Stone, A. P., and D. W. Stanley. "Muscle protein gelation at low ionic strength." Food Research International 27, no. 2 (January 1994): 155–63. http://dx.doi.org/10.1016/0963-9969(94)90157-0.

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11

Ferdiansyah, Rival, Yola Desnera Putri, Syarif Hamdani, and Angga Julianto. "Peningkatan Kelarutan dan Disolusi Ibuprofen melalui Pembentukan Mikropartikel Metode Emulsification-Ionic-Gelation menggunakan Polivinil Alkohol (PVA) sebagai Polimer Tripolifosfat (TPP) sebagai Agen Crosslink." Indonesian Journal of Pharmaceutical Science and Technology 4, no. 3 (January 5, 2018): 118. http://dx.doi.org/10.15416/ijpst.v4i3.13864.

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Ibuprofen dikenal sebagai obat antiinflamasi nonsteroid yang digunakan untuk analgetik dan antipiretik dan termasuk obat dengan kelarutan rendah, tetapi memiliki permeabilitas yang tinggi. Penelitian ini bertujuan untuk menghasilkan ibuprofen dengan kelarutan dan disolusi yang lebih tinggi dengan membentuk mikropartikel menggunakan metode emulsification-ionic gelation. Partikel ibuprofen dikarakterisasi menggunakan Scanning Elektron Microscopy dan Fourier Transform Infrared Spectroscopy (FTIR). Kemudian dilakukan uji kelarutan dan uji disolusi ibuprofen. Pengujian karakteristik menggunakan SE, mikropartikel pH 2, pH4, pH 6 mengalami penurunan ukuran partikel berturut-turut sebesar 97,48%, 84%, dan 72% dari ukuran ibuprofen. Kelarutan ibuprofen setelah proses emulsification-ionic-gelation dalam air pada pH 6 meningkat delapan kali, sedangkan disolusi ibuprofen tertinggi ditunjukkan oleh partikel ibuprofen pada formula 3 yang dapat mendisolusi ibuprofen lebih dari 44% dalam 30 menit pada media dapar HCl 0,1N dibandingkan dengan formula yang lain. Kesimpulan yang diperoleh adalah partikel ibuprofen setelah proses emulsification-ionicgelation dapat memperkecil ukuran partikel dan meningkatkan kelarutan tetapi tidak dengan disolusinya.Kata kunci: Ibuprofen, emulsification-ionic-gelation, polivinil alkohol, kelarutan, disolusi

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12

R Xavier, Anne Caroline. "Evaluation of the Viability of Probiotic Microorganisms in Microcapsules with Passion Fruit Pulp Resulting From the Ionic Gelation Process." Food Science & Nutrition Technology 6, no. 2 (2021): 1–8. http://dx.doi.org/10.23880/fsnt16000265.

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One of the limiting factors of food probiotic microorganism’s addition consists in its viability. Several microencapsulation techniques were explored, the external ionic gelation proved to be viable in the preservation of probiotic cultures. The objective of this study was to evaluate the effect of the ionic gelation process of passion fruit pulp with probiotics, in order to verify the storage time of these products when submerged in their own pulp and packaged in glass containers submitted to storage refrigerated. The product submitted shelf life of 60 days and the microorganism showed feasibility during the entire period of storage studied. It is then emphasized the viability of the ionic gelification of the passion fruit pulp, as the microcapsules obtained in this process present nutritional characteristics similar to the passion fruit pulp.

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13

Šantić, Ana, Marc Brinkkötter, Tomislav Portada, Leo Frkanec, Cornelia Cremer, Monika Schönhoff, and Andrea Moguš-Milanković. "Supramolecular ionogels prepared with bis(amino alcohol)oxamides as gelators: ionic transport and mechanical properties." RSC Advances 10, no. 29 (2020): 17070–78. http://dx.doi.org/10.1039/d0ra01249a.

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Novel supramolecular ionogels with high ionic conductivity and variable mechanical strength prepared by gelation of ionic liquid [C₄mim][N(Tf)₂] with (S,S)-bis(phenylalaninol)oxamide.

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14

Ayumi, Dian, Sumaiyah Sumaiyah, and Masfria Masfria. "Pembuatan Dan Karaterisasi Nanopartikel Ekstrak Etanol Daun Ekor Naga (Rhaphidophora pinnata (L.f.) Schott) Menggunakan Metode Gelasi Ionik." Talenta Conference Series: Tropical Medicine (TM) 1, no. 3 (December 19, 2018): 029–33. http://dx.doi.org/10.32734/tm.v1i3.257.

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Pengobatan tradisional masih diminati. Salah satu tumbuhannya adalah daun ekor naga (Rhaphidophora pinnata (L.f.) Schott) yang digunakan sebagai obat antikanker dan antibakteri. Penggunaan nanoteknologi dalam sistem penghantaran obat terus diteliti dan dikembangkan. Penelitian ini bertujuan untuk membuat dan mengetahui sifat-sifat nanopartikel ekstrak etanol daun ekor naga (Rhaphidophora pinnata (L.f.) Schott) menggunakan metode gelasi ionik. Ekstrak daun ekor naga dibuat dengan metode maserasi menggunakan pelarut etanol 96%. Nanopartikel dibuat dengan metode gelasi ionik, yaitu menggunakan larutan natrium tripolipospat 0,1% dan kitosan 0,2%, Nanopartikel kemudian dikarakterisasi menggunakan Particle Size Analyzer untuk mengetahui distribusi ukuran partikel dan Scanning Electron Microscopy untuk mengetahui bentuk permukaan partikel. Nanopartikel yang dihasilkan berupa serbuk berwarna coklat muda dengan distribusi ukuran partikel 234,49-1479,50 nm pada perbandingan kitosan 0,2% dan natrium tripolipospat 0,1% (5:1). Bentuk permukaan nanopartikel ekstrak etanol daun ekor naga yaitu tidak rata dan membentuk agregat longgar. Ekstrak etanol daun ekor naga dapat dibuat menjadi nanopartikel dengan kitosan 0,2% dan natrium tripolipospat 0,1% menggunakan metode gelasi ionik. Traditional medicine is still popular. One of them is ekor naga Leaves (Rhaphidophora pinnata (L.f.) Schott) that has been used as anti-cancer and anti-bacteria. Nanotechnology in drug delivery system is still being studied and developed. This research aimed to prepare and evaluate the characterization of nanoparticle of Ekor Naga Leaves Ethanol Extract (Rhaphidophora pinnata (L.f.) Schott) by Ionic Gelation Method. The Ekor naga leaves extract was prepared by maceration with ethanol 96%. Nanoparticle was prepared by ionic gelation method, using sodium trypholiphosphat 0.1% and chitosan 0.2%, then it was characterized using Particle Size Analyzer to determine particle size distribution and Scanning Electron Microscopy to determine surface structure particle. The nanoparticle was light brown with particle size distribution of 234.49-1479.50 nm in ratio of chitosan 0.2% and sodium trypholiphosphat 0.1% was 5:1. The surface structure of nanoparticle of ekor naga leaves extract was not smooth and form loose aggregates. The ethanol extract of ekor naga leaves can be prepared into nanoparticle with sodium trypholiphosphat 0.1% and chitosan 0.2% by Ionic Gelation Method

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15

Princely, S., Saleem Basha N, Saleem Basha N, Nandhakumar S, and Dhanaraju Md. "CONTROLLED DELIVERY OF ANTIRETROVIRAL DRUG-LOADED CROSS-LINKED MICROSPHERES BY IONIC GELATION METHOD." Asian Journal of Pharmaceutical and Clinical Research 9, no. 5 (September 1, 2016): 264. http://dx.doi.org/10.22159/ajpcr.2016.v9i5.13653.

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ABSTRACTObjective: Lamivudine (LVD) is a nucleoside reverse transcriptase inhibitor originally developed as an antiretroviral drug and primarily used in thetreatment of most common chronic disease of the planet, acquired immune deficiency syndrome and hepatitis B. The main objective of the study is todevelop controlled drug delivery system to increase the efficacy of antiretroviral drug, LVD against human immunodeficiency virus infections.Methods: The microencapsulation of LVD in gelatin microspheres was carried out by cross-linking process with glutaraldehyde saturated tolueneusing ionic-gelation method. The prepared microspheres were evaluated for particle size analysis, % yield value, % drug content, drug entrapmentefficiency, scanning electron microscopy for surface morphology, swelling index, accelerated stability studies, Fourier transform infrared radiationspectroscopy (FT-IR) and differential scanning calorimetry (DSC) for polymer drug compatibility, in vitro dissolution efficiency and release kineticstudies.Results: The obtained microspheres showed very smooth surface and exhibited regular spherical geometry due to higher crosslinking density. FT-IRand DSC revealed the absence of drug polymer interactions. The percentage yield, entrapment efficiency and drug content for F6 LVD microsphereswas found to be 79.31%, 65.55% and 96.25% respectively. The particle size was ranged from 34.61% to 51.45 µm sizes and in vitro release profileshowed that cross-linking density of gelatin microspheres effectively controlled the release of LVD.Conclusion: The findings of our investigation demonstrated that F6 of gelatin-LVD microspheres had good controlled release profile with maximumentrapment efficiency and prolonged drug release for 24 hrs or longer and this formulation would be capable of overcoming the drawbacks andlimitations of LVD conventional dosage forms.Keywords: Lamivudine, Microspheres, Controlled release, Gelatin, Fourier transform infrared, Differential scanning calorimetry, In vitro releasekinetics.

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16

Venkatesan, Jayachandran, Moch Syaiful Alam, Eun Ji Hong, Se-Kwon Kim, and Min Suk Shim. "Preparation of piperlongumine-loaded chitosan nanoparticles for safe and efficient cancer therapy." RSC Advances 6, no. 83 (2016): 79307–16. http://dx.doi.org/10.1039/c6ra12699e.

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17

Yoshitake, Mari, Yuji Kamiyama, Kengo Nishi, Nobuko Yoshimoto, Masayuki Morita, Takamasa Sakai, and Kenta Fujii. "Defect-free network formation and swelling behavior in ionic liquid-based electrolytes of tetra-arm polymers synthesized using a Michael addition reaction." Physical Chemistry Chemical Physics 19, no. 44 (2017): 29984–90. http://dx.doi.org/10.1039/c7cp06126a.

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18

Ding, Hao, Sana T. Khan, Jingjing Liu, and Luyi Sun. "Gelation Based on Host–Guest Interactions Induced by Multi-Functionalized Nanosheets." Gels 7, no. 3 (August 4, 2021): 106. http://dx.doi.org/10.3390/gels7030106.

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Host–guest interaction, being reversible and stimuli-responsive, is ideal to be applied to the design of hydrogels. We created a gelation system based on the host–guest interactions between the adamantyl groups and β-cyclodextrin (β-CD) polymer. N,N,N-trimethyl-1-adamantylammonium hydroxide (TriMAA) cations were attached to the pre-exfoliated α-zirconium phosphate (α-ZrP) nanosheets by ionic bonding through a displacement reaction with the exfoliating agents. The exfoliated α-ZrP nanosheets with adamantyl groups directly or indirectly attached to the surface act as reversible high-functionality crosslinkers within the β-CD polymer. The gelation occurred at a host-to-guest ratio of 1:10 or 1:5 at room temperature within minutes. The agents used to exfoliate α-ZrP can tailor the surface of the resultant α-ZrP nanosheets and the ionic strength of the system, which directly affects the further gelation results. Plus, the exfoliating agent cations may generate a host-and-guest interaction with the β-CD polymer as well. This gelation process without covalent bonding formation should help fellow researchers to better understand the gelation system and host–guest interactions.

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19

PEKCAN, ÖNDER, and SELIM KARA. "GELATION MECHANISMS." Modern Physics Letters B 26, no. 27 (September 24, 2012): 1230019. http://dx.doi.org/10.1142/s0217984912300190.

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In this paper, we survey the gelation mechanisms for various polymeric systems which are classified by the type and the strength of the cross-linkages. These are the "irreversible" gels that are cross-linked chemically by covalent bonds and the "reversible" gels that are cross-linked physically by hydrogen or ionic bonds and by the physical entanglement of polymer chains. Some of the natural polymer gels fall into the class of physical gels, among which the red algae that has attracted attention for various applications is discussed in detail. Various composite gels, formed from mixture of physical and chemical gels are also discussed in the last section of the article. Theoretical models describe the gelation as a process of random linking of subunits to larger and larger molecules by formation of an infinite network, where no matter what type of objects are linked, there is always a critical "gel point" at which the system behaves neither as a liquid nor as a solid on any length scale. The Flory–Stockmayer theory and percolation theory provide bases for modeling this sol–gel phase transition. The experimental techniques for measuring the critical exponents for sol–gel phase transitions in different polymeric systems are introduced and the validation of various theoretical predictions are surveyed.

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20

Mostafa Yusefi, Kamyar Shameli, Pooneh Kia, and Hemra Hamrayev. "Facile Fabrication of Polysaccharide Nanocomposites Using Ionic Gelation Method." Journal of Research in Nanoscience and Nanotechnology 3, no. 1 (August 9, 2021): 37–45. http://dx.doi.org/10.37934/jrnn.3.1.3745.

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Polysaccharide-based nanomaterials with significant biocompatibility and physiochemical features have been widely analyzed in modern biomedical nanotechnology. Chitosan-coating is an advantageous procedure to provide several pharmacological characteristics of chitosan on the reinforcement. Here, we fabricated polysaccharide nanocomposites using the facile ionic gelation method and sodium tripolyphosphate (TPP) cross-linker. The polysaccharide nanocomposites comprised natural cellulose and chitosan as reinforcement and coating agents, respectively. From the image of the scanning electron microscope, the nanocomposites indicated almost spherical dimensions with sizes below 60 nm. Results from X-ray powder diffraction and Fourier-transform infrared spectroscopy showed multifunctional properties of the nanocomposites related to both cellulose and chitosan. Therefore, the ionic gelation method is potentially appropriate to synthesize the polysaccharide nanocomposites for medically-related applications.

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Khalid, Arwa, Sajid Bashir, Muhammad Sohail, and Muhammad Imran Amirzada. "Characterization of doxorubicin nanoparticles prepared by ionic gelation." Tropical Journal of Pharmaceutical Research 17, no. 12 (March 14, 2019): 2329. http://dx.doi.org/10.4314/tjpr.v17i12.2.

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22

Smith, Nicholas W., Joshua Knowles, John G. Albright, and Sergei V. Dzyuba. "Ionic liquid-assisted gelation of an organic solvent." Journal of Molecular Liquids 157, no. 1 (November 2010): 83–87. http://dx.doi.org/10.1016/j.molliq.2010.08.011.

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23

Mlipano, Chove Lucy, and Lewis Michael. "Preliminary Study on the Role of Ionic Calcium in Gelation and Proteolysis of UHT Milk." Journal of Food Studies 7, no. 1 (December 27, 2017): 26. http://dx.doi.org/10.5296/jfs.v7i1.12081.

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A study was conducted to determine the influence of ionic calcium on gelation and proteolysis in milk. Raw milk was heated to 142 °C for 2s followed by cooling to 5 °C to make UHT milk. Two sequestering agents, Trisodium citrate (TSC) and Sodium hexametaphosphate (SHMP) were added at 0.04 - 0.08% (w/v) to the processed UHT milk to reduce the ionic calcium levels. Proteolysis and gelation were induced by addition of trypsin (248 BAEE units), 0.03% (v/v) chymosin and 106 cfu/mL Pseudomonas fluorescens NCIMB 702085 (Ps. fl. 416) to UHT milk. Samples were stored at 25 °C for 2½ weeks to monitor gelation and Ca2+ and some were incubated at 37 °C for 2h to monitor proteolysis. SHMP reduced more Ca2+ than TSC. Ca2+ reduction was accompanied by an increase in pH, most evident with TSC at 25 °C. Gelation was not observed in samples inoculated with Ps. fl. 416 (with sequestering agents) even after 9 days of storage, suggesting the importance of calcium in gelation. Chymosin treated samples gelled on day 0, whereas other samples gelled after 4 days. Trypsin increased Ca2+ to levels higher than originally present in control UHT skim milk. Although in the current study, proteolysis was higher in samples inoculated with Pseudomonas fluorescens 416, no clear relationship was established between proteolysis and gelation in UHT milk. This observation implies that proteolytic activity is not influenced by Ca2+. However, longer time study using sodium azide to prevent bacterial contamination would be required to confirm these findings.

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Muhamad Rahim, Nur Syairah, Norlaily Ahmad, and Dzaraini Kamarun. "Preparation and Characterization of Chitosan/Alginate Polyelectrolyte Complex Prepared by Using Calcium Tripolyphosphate Ionic Gelator." Materials Science Forum 857 (May 2016): 447–51. http://dx.doi.org/10.4028/www.scientific.net/msf.857.447.

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The formation of polyelectrolyte complexes (PECs) between chitosan and alginate has been widely investigated for many pharmaceutical and biomedical uses. Ionotropic gelation resulted from the crosslinking of polyelectrolytes (PEs) in the presence of ionic crosslinkers to form hydrogels. The most widely used ionic crosslinker for chitosan is sodium tripolyphosphate (NaTPP); and Ca2+ ions for alginates. The use of these cross-linkers to prepare PECs of chitosan and alginates resulted in hydrogels of similar moieties: chitosan-chitosan and alginate-alginate rather than the sought for hybrid chitosan-alginate PECs. Calcium tripolyphosphate (CaTPP) is a single molecule ionic gelator of chitosan and alginate that have the capability of producing the true hybrid compound of chitosan/alginate polyelectrolyte complex. This paper reported the synthesis of calcium tripolyphosphate and the preparation of a hybrid chitosan/alginate PECs using this newly identified ionic gelator. The newly-synthesized ionic gelator was characterized using ICP-OES; the PECs thereof prepared were characterized using TGA and SEM. The degradation temperature of the prepared PECs is higher than the degradation temperatures of the individual chitosan and alginates. SEM image of the prepared PECs showed rougher surfaces compared to the images of the individual chitosan and alginate compound. Both TGA and SEM revealed the possibility of the newly prepared material to be of the PECs sought for.

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25

Derkach, Svetlana R., Nikolay G. Voron’ko, Yuliya A. Kuchina, and Daria S. Kolotova. "Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies." Polymers 12, no. 12 (December 19, 2020): 3051. http://dx.doi.org/10.3390/polym12123051.

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This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

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26

Ikeda, Atsushi, Kenshi Sonoda, Masatsugu Ayabe, Shun-ichi Tamaru, Takuya Nakashima, Nobuo Kimizuka, and Seiji Shinkai. "Gelation of Ionic Liquids with a Low Molecular-Weight Gelator ShowingTgelabove 100 °C." Chemistry Letters 30, no. 11 (November 2001): 1154–55. http://dx.doi.org/10.1246/cl.2001.1154.

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27

Chang, Liping, Rahele Zhiani, and Seyed Mohsen Sadeghzadeh. "Fixing CO2 into β-oxopropylcarbamates in neat condition by ionic gelation/Ag(i) supported on dendritic fibrous nanosilica." RSC Advances 9, no. 30 (2019): 16955–65. http://dx.doi.org/10.1039/c9ra02680k.

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Wu, Chunhua, Liping Wang, Yaqin Hu, Shiguo Chen, Donghong Liu, and Xingqian Ye. "Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance." RSC Advances 6, no. 25 (2016): 20892–900. http://dx.doi.org/10.1039/c6ra00757k.

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Verma, Yogendra Lal, Rajendra Kumar Singh, Il-Kwon Oh, and Suresh Chandra. "Ionic liquid template assisted synthesis of porous nano-silica nails." RSC Adv. 4, no. 75 (2014): 39978–83. http://dx.doi.org/10.1039/c4ra04362f.

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Our planned strategy to obtain porous materials was to synthesize porous silica at a fast gelation rate which can be attained by using non-hydrolytic sol–gel route with high ionic liquid (IL)-loading.

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Corder, Ria D., Sumner C. Dudick, Jason E. Bara, and Saad A. Khan. "Photorheology and Gelation during Polymerization of Coordinated Ionic Liquids." ACS Applied Polymer Materials 2, no. 6 (May 14, 2020): 2397–405. http://dx.doi.org/10.1021/acsapm.0c00343.

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31

Guilbaud, Jean-Baptiste, Elisabeth Vey, Stephen Boothroyd, Andrew M. Smith, Rein V. Ulijn, Alberto Saiani, and Aline F. Miller. "Enzymatic Catalyzed Synthesis and Triggered Gelation of Ionic Peptides." Langmuir 26, no. 13 (July 6, 2010): 11297–303. http://dx.doi.org/10.1021/la100623y.

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Nobuoka, Kaoru, and Satoshi Kitaoka. "Metal Ion-Responsive Gelation in Nicotine Based Ionic Liquid." Transactions of the Materials Research Society of Japan 44, no. 3 (June 1, 2019): 89–93. http://dx.doi.org/10.14723/tmrsj.44.89.

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Ribot, Josep Casamada, Carlos Guerrero-Sanchez, Richard Hoogenboom, and Ulrich S. Schubert. "Aqueous gelation of ionic liquids: reverse thermoresponsive ion gels." Chemical Communications 46, no. 37 (2010): 6971. http://dx.doi.org/10.1039/c0cc01671c.

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Chaparro Acuña, Sandra Patricia, Jesús Humberto Gil González, and Iván Darío Aristizábal Torres. "Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)." Food Science and Technology 32, no. 1 (January 31, 2012): 98–105. http://dx.doi.org/10.1590/s0101-20612012005000007.

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Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.

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Fukaya, Yukinobu, Takuro Nakano, and Hiroyuki Ohno. "Rheopectic Gel Formation of Stimuli-Responsive Ionic Liquid/Water Mixtures." Australian Journal of Chemistry 70, no. 1 (2017): 74. http://dx.doi.org/10.1071/ch16228.

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A new class of hydrophobic and polar ionic liquids was prepared by coupling hydrophobic tetraoctylphosphonium cation and polar phosphonate-derived anions. Mixtures of these ionic liquids and water showed lower critical solution temperature-type phase behaviour. Furthermore, these mixtures displayed thermoreversible, however, non-linear viscosity change despite their large content of water. The abrupt increase in the viscosity was explained by the occurrence of rheopectic gelation of the ionic liquid/water mixtures by external stimuli such as shear stress.

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de Silva, Udaka K., Jennifer L. Brown, and Yakov Lapitsky. "Poly(allylamine)/tripolyphosphate coacervates enable high loading and multiple-month release of weakly amphiphilic anionic drugs: an in vitro study with ibuprofen." RSC Advances 8, no. 35 (2018): 19409–19. http://dx.doi.org/10.1039/c8ra02588f.

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Gel-like coacervates prepared through ionotropic gelation enable very high loading and multiple-month release of weakly amphiphilic small molecules. Conversely, strong amphiphile incorporation disrupts ionic crosslinking and strikingly alters the coacervate properties.

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Yokota, Daichi, Arihiro Kanazawa, and Sadahito Aoshima. "Precise synthesis of amphiphilic diblock copolymers consisting of various ionic liquid-type segments and their influence on physical gelation behavior in water." RSC Advances 10, no. 69 (2020): 42378–87. http://dx.doi.org/10.1039/d0ra09163d.

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Amphiphilic diblock copolymers of hydrophobic and imidazolium salt-containing vinyl ethers were synthesized via living cationic polymerization. The influence of hydrophobic and the ionic-liquid moieties on physical gelation in water was examined.

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Dinh, Trang Thi Huyen, Hao Duc Nguyen, Hieu Van Le, and Ha Thanh Ho. "Preparation of insulin loaded chitosan- TPP nanoparticles by ionic gelation method." Science and Technology Development Journal 18, no. 3 (August 30, 2015): 125–34. http://dx.doi.org/10.32508/stdj.v18i3.828.

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In study, insulin loaded chitosan nanoparticles were prepared via ionic gelation method using cross-linking agent sodium tripolyphosphate (STPP). To have best result for the preparation of nanoparticles, a commercial chitosan with a degree of deacetylation DD of 75 % was adjusted to 85 % - 90 % which was determined by FTIR method. The obtained deacetylated chitosan was studied for the effect of pH, concentration, ratio of chitosan and STPP. Then the insulin loaded chitosan TPP nanoparticles were prepared by ionic gelation method. These nanoparticles could deliver 91.6 % insulin at pH = 3.5, with the chitosan concentration of 1 mg/mL and the chitosan:STPP ratio of 4:1. The TEMs indicate that chitosan nanoparticles were spherical in shape and the particles size was smaller than 100 nm. Investigation of FTIR and entrapment efficiency assert that insulin loaded chitosan nanopartiles have been prepared and can become a drug delivery system via oral in the future.

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Etchepare, Mariana de Araújo, Juliano Smanioto Barin, Alexandre José Cichoski, Eduardo Jacob-Lopes, Roger Wagner, Leadir Lucy Martins Fries, and Cristiano Ragagnin de Menezes. "Microencapsulation of probiotics using sodium alginate." Ciência Rural 45, no. 7 (April 23, 2015): 1319–26. http://dx.doi.org/10.1590/0103-8478cr20140938.

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The consumption of probiotics is constantly growing due to the numerous benefits conferred on the health of consumers. In this context, Microencapsulation is a technology that favors the viability of probiotic cultures in food products, mainly by the properties of protection against adverse environmental conditions and controlled release. Currently there are different procedures for microencapsulation using polymers of various types of natural and synthetic origin. The use of sodium alginate polymers is one of the largest potential application in the encapsulation of probiotics because of their versatility, biocompatibility and toxicity exemption. The aim of this review is to present viable encapsulation techniques of probiotics with alginate, emphasizing the internal ionic gelation and external ionic gelation, with the possibility of applying, as well as promising for improving these techniques.

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Zhiani, Rahele, Mehdi Khoobi, and Seyed Mohsen Sadeghzadeh. "Synthesis of N-[(2-hydroxyethoxy)carbonyl]glycine from carbon dioxide, ethylene oxide, and α-amino acid by ionic gelation of sodium tripolyphosphate (TPP) and spirulina supported on magnetic KCC-1 in aqueous solution." New Journal of Chemistry 42, no. 12 (2018): 10153–60. http://dx.doi.org/10.1039/c8nj01333k.

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Risnawati, Risnawati, Mohammad Wijaya M, and Hasri Hasri. "Sintesis Nanopartikel Kitosan-tripolifosfat menggunakan Metode Gelasi Ionik." Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia 19, no. 2 (December 12, 2019): 155. http://dx.doi.org/10.35580/chemica.v19i2.12773.

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ABSTRAK Penelitian ini bertujuan untuk mensintesis nanopartikel kitosan menggunakan metode gelasi ionik. Tahapan sintesis meliputi: pembuatan larutan kitosan 0,2% menggunakan asam sitrat 5%, sintesis Nanopartikel Kitosan dengan Na-TPP sebagai pengikat silang, dilanjutkan dengan uji kestabilan nanopartikel menggunakan spektrofotometer UV-Vis. Hasil sintesis nanopatikel dikarakterisasi menggunakan FT-IR, PSA dan uji kadar air. Hasil penelitian menunjukkan bahwa suspensi nanopartikel kitosan-TPP tetap stabil selama penyimpanan 1 hari dan setelah freeze drying diperoleh serbuk berwarna putih dengan kadar air sebesar 7,25%. Hasil Karakterisasi FT-IR mengindikasikan bahwa sintesis nanopatikel telah terbentuk, hal ini dapat dilihat terjadinya pergeseran puncak serapan gugus fungsi sebelum dan setelah terbentuk nanopartikel kitosan. Hasil analisis PSA diperoleh ukuran partikel sebesar 7270,9 nm. Berdasarkan hal tersebut disimpulkan bahwa sintesis nanopartikel kitosan dapat dilakukan dengan metode gelasi ionik dengan kestabilan selama satu hari. Kata kunci: Gelasi ionik, Kitosan-TPP, Nanopartikel ABSTRACT This experiment aimed to synthesize of chitosan nanoparticles using ionic gelation method. Synthesis stages include: preparation of 0.2% chitosan solution using 5% citric acid, synthesis chitosan nanoparticles with Na-TPP as crosslinker, followed by a test of the stability of the nanoparticles using UV-Vis spectrophotometer. The results of synthesis nanopaticles were characterized using FT-IR, PSA and test water content. The results showed that the nanoparticles of chitosan-TPP suspension remained stable for 1 day storage time and after freeze drying obtained in the form white powder with a water content of 7.25%. Characterization of FT-IR results indicate that the synthesis nanopaticles been formed, it can be seen a shift of the absorption peak of functional groups before and after the formation of chitosan nanoparticles. PSA analysis results obtained that particle size at 7270.9 nm. Based on this it was concluded that synthesis of chitosan nanoparticle can be performed with ionic gelation method with stability during one day. Keywords: Gelasi ionic, Chitosan-TPP, Nanoparticles

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Kadokawa, Jun-ichi. "Dissolution, gelation, functionalization, and material preparation of chitin using ionic liquids." Pure and Applied Chemistry 88, no. 6 (June 1, 2016): 621–29. http://dx.doi.org/10.1515/pac-2016-0503.

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AbstractIn this article, a review of the research endeavors concerning ionic liquids, that have been used as media for dissolution, gelation, functionalization, and material preparation of chitin, is presented. Although chitin has been identified to show difficulty in solubility and processability, leading to mostly an unutilized organic resource, some ionic liquids have been found to dissolve chitin in certain concentrations. For example, the author found that an ionic liquid, 1-allyl-3-methylimidazolium bromide (AMIMBr), dissolved chitin in concentrations up to 4.8 wt% and formed ion gels at higher contents of chitin. Cellulose/chitin binary ion gel and film were also obtained from the individually prepared polysaccharide solutions with ionic liquids. The binary ion gel was applied as a novel electrolyte for an electric double layer capacitor. Acetylation of chitin using acetic anhydride in AMIMBr gave chitin acetates with high degrees of substitution. The modification technique in the AMIMBr solvent was applied to the synthesis of a chitin macroinitiator for atom transfer radical polymerization (ATRP). Grafting of styrene by ATRP from the resulting macroinitiator was conducted to give chitin–graft–polystyrene. Self-assembled chitin nanofibers were fabricated in a methanol dispersion obtained by regeneration from the chitin ion gel with AMIMBr using methanol, which formed a film by subjecting the dispersion to filtration. Co-regeneration from the chitin ion gel coexisting poly(vinyl alcohol) (PVA) gave a self-assembled chitin nanofiber/PVA composite film. The self-assembled chitin nanofibers have also been used as a reinforcing agent for cellulose derivatives to produce composite films.

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Thérien, Hélène-Marie, and Julian Gruda. "The Ca2+ sensitivity of liver gelactin." Biochemistry and Cell Biology 65, no. 6 (June 1, 1987): 543–46. http://dx.doi.org/10.1139/o87-070.

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The Ca2+ sensitivity of liver gelactin-induced actin gelation was reinvestigated by low-shear viscosity using the falling-ball technique. By this technique, we demonstrate that the gelation of actin by gelactin can be influenced by the presence of calcium ions depending on the concentrations of both proteins, actin and gelactin. At low concentrations of gelactin, the gelation of actin exhibits a bell-shaped dependency on free calcium ion concentration, being stimulated between pCa 8 and 6 and inhibited at pCa below 5.5, while at high gelactin concentrations the calcium sensitivity of actin gelation is apparently abolished. Although the sensitivity observed in the physiological range of calcium concentrations may be of importance in vivo, the sensitivity observed at higher calcium concentrations more probably reflects the state of actin polymerization in different ionic conditions. These results confirm our previous conclusions on the peculiarity of gelactin as an F-actin cross-linker.

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Thagele, Rajkumari, Archana Bagre, and Mohan Lal Kori. "Chitosan anchored nanoparticles for breast cancer: preparation and evaluation: part-I." Journal of Drug Delivery and Therapeutics 9, no. 1 (January 15, 2019): 1–5. http://dx.doi.org/10.22270/jddt.v9i1.2151.

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The objective of present research work was to develop methotrexate loaded chitosan anchored shell nanoparticles for drug delivery in breast cancer. Chitosan nanoparticles (CS-NPs) were synthesized by ionic gelation of chitosan using sodium tripolyphosphate (STPP). The optimized nanoparticles were characterized for particle size and polydispersity index (PDI) revealed particle size were found to be between 57.08 nm to169.5 nm and PDI 0.252 to 0.639 respectively. The results signpost that stirring speed during ionic gelation reaction was also decisive parameters for the size of the nanoparticles obtained. Further characterization involved to show polymer-drug interaction was FTIR and DSC. This paper grants a revision of the physical factors elaborate in attaining nanoparticles in order to regulate the particle size of polymeric nanoparticles made from chitosan, without any surplus chemical treatment. Keywords: Breast cancer, Nanoparticles, Chitosan, Methotrexate

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Park, Cho-Long, Ah Young Jee, Minyung Lee, and Sang-gi Lee. "Gelation, functionalization, and solution behaviors of nanodiamonds with ionic liquids." Chemical Communications, no. 37 (2009): 5576. http://dx.doi.org/10.1039/b910836j.

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Ueki, Takeshi, Yutaro Nakamura, Ryoji Usui, Yuzo Kitazawa, Soonyong So, Timothy P. Lodge, and Masayoshi Watanabe. "Photoreversible Gelation of a Triblock Copolymer in an Ionic Liquid." Angewandte Chemie 127, no. 10 (January 22, 2015): 3061–65. http://dx.doi.org/10.1002/ange.201411526.

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Lapasin, Romano, Sabrina Pricl, Sergio Paoletti, and Flavio Zanetti. "Novel rheological model for the gelation kinetics of ionic polysaccharides." Journal of Applied Polymer Science 41, no. 78 (1990): 1395–410. http://dx.doi.org/10.1002/app.1990.070410704.

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Ueki, Takeshi, Yutaro Nakamura, Ryoji Usui, Yuzo Kitazawa, Soonyong So, Timothy P. Lodge, and Masayoshi Watanabe. "Photoreversible Gelation of a Triblock Copolymer in an Ionic Liquid." Angewandte Chemie International Edition 54, no. 10 (January 22, 2015): 3018–22. http://dx.doi.org/10.1002/anie.201411526.

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Ibarguren, Carolina, Carlos R. F. Grosso, María C. Apella, and M. Carina Audisio. "Anti-Listeria monocytogenes activity of enterocins microencapsulated by ionic gelation." Food Hydrocolloids 29, no. 1 (October 2012): 21–26. http://dx.doi.org/10.1016/j.foodhyd.2012.01.017.

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Taurina, Wintari, Rafika Sari, Uray Cindy Hafinur, Sri Wahdaningsih, and Isnindar Isnindar. "OPTIMIZATION OF STIRRING SPEED AND STIRRING TIME TOWARD NANOPARTICLE SIZE OF CHITOSAN-SIAM CITRUS PEEL (Citrus nobilis L.var Microcarpa) 70% ETHANOL EXTRACT." Majalah Obat Tradisional 22, no. 1 (April 26, 2017): 16. http://dx.doi.org/10.22146/tradmedj.24302.

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Siam citrus peel (Citrus nobilis L. var. Microcarpa) is a plant derived from Sambas Regency, West Kalimantan Province. Bioavailability of herbal active compounds can be enhanced by formulating extract into nanoparticle. The polymer used was chitosan with crosslinker Na-TPP. Stirring speed and stirring time play an important role to produce small particle size in forming nanoparticle using ionic gelation method. Enhancement of stirring speed and stirring time could reduce particle size. Nanoparticles were prepared using ionic gelation method by mixing Na-TPP, extract and chitosan (1:1:6) with varying the stirring speed 500 rpm, 1000 rpm, 1500 rpm and stirring time 1 hrs, 2 hrs, 3 hrs. The particle size of nanoparticle was found to be 85.3 nm at 1000 rpm of stirring speed and 3 hrs of stirring times, with polidispersity index 0.287, zeta potential +32.37 mV and entrapment efficiency 87.12 %.

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