Publicação
From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity
| Resumo: | The carrageenan composition of 12 commercial seaweeds used in the production of hybrid carrageenans (HC) is estimated from the analysis of solid-state NMR spectra and is systematically compared with the chemical structure of HC extracted in hot water. 1H NMR showed that the isolated HC contain from 5 to 80 mol% kappa-carrageenan, from 90 to 10 mol% iota-carrageenan, while from 8 to 23 mol% biological precursors are present in the copolymer's chain. A good correlation is found between the iota-carrageenan content in the seaweeds and in the extracted HC. The shear elastic modulus of 1 wt% HC gels in the presence of 0.1 M KCl is significantly weaker and gels form at lower temperatures when the iota-content in the seaweed is larger than the kappa-content. However, these weaker gels show strain hardening. A cut-off of 30 mol.% of iota-carrageenan in the polysaccharide is identified that separates strain softening stiffer gels from strain hardening softer gels. Overall, the set of data suggests that the carrageenan gel elasticity is ruled by the self-assembly of iota-carrageenan moieties in the HC, and HC gel elasticity can be directly linked to the iota-carrageenan composition of seaweeds. |
|---|---|
| Autores principais: | Hilliou, Loic |
| Outros Autores: | Moraes, Izabel Cristina Freitas; Almeida, Pedro Lúcio |
| Assunto: | Carrageenophytes Hybrid carrageenan Hydrogel Iota carrageenan Rheology Solid-state NMR Strain hardening Food Science General Chemistry General Chemical Engineering |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Nova de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório Institucional da UNL |
| _version_ | 1879447438201192448 |
|---|---|
| author | Hilliou, Loic |
| author2 | Moraes, Izabel Cristina Freitas Almeida, Pedro Lúcio |
| author2_role | author author |
| author_facet | Hilliou, Loic Moraes, Izabel Cristina Freitas Almeida, Pedro Lúcio |
| author_role | author |
| contributor_name_str_mv | CENIMAT-i3N - Centro de Investigação de Materiais (Lab. Associado I3N) DCM - Departamento de Ciência dos Materiais ELSEVIER SCI LTD RUN |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Hilliou, Loic\"},{\"Person.name\":\"Moraes, Izabel Cristina Freitas\"},{\"Person.name\":\"Almeida, Pedro Lúcio\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | CENIMAT-i3N - Centro de Investigação de Materiais (Lab. Associado I3N) DCM - Departamento de Ciência dos Materiais ELSEVIER SCI LTD RUN |
| datacite.creators.creator.creatorName.fl_str_mv | Hilliou, Loic Moraes, Izabel Cristina Freitas Almeida, Pedro Lúcio |
| datacite.date.Accepted.fl_str_mv | 2025-05-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-06-23T21:15:15Z |
| datacite.date.embargoed.fl_str_mv | 2025-06-23T21:15:15Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Carrageenophytes Hybrid carrageenan Hydrogel Iota carrageenan Rheology Solid-state NMR Strain hardening Food Science General Chemistry General Chemical Engineering |
| datacite.titles.title.fl_str_mv | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity Identification of a relationship based on the content in iota-carrageenan |
| dc.contributor.none.fl_str_mv | CENIMAT-i3N - Centro de Investigação de Materiais (Lab. Associado I3N) DCM - Departamento de Ciência dos Materiais ELSEVIER SCI LTD RUN |
| dc.creator.none.fl_str_mv | Hilliou, Loic Moraes, Izabel Cristina Freitas Almeida, Pedro Lúcio |
| dc.date.Accepted.fl_str_mv | 2025-05-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-06-23T21:15:15Z |
| dc.date.embargoed.fl_str_mv | 2025-06-23T21:15:15Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10362/184359 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Carrageenophytes Hybrid carrageenan Hydrogel Iota carrageenan Rheology Solid-state NMR Strain hardening Food Science General Chemistry General Chemical Engineering |
| dc.title.fl_str_mv | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity Identification of a relationship based on the content in iota-carrageenan |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The carrageenan composition of 12 commercial seaweeds used in the production of hybrid carrageenans (HC) is estimated from the analysis of solid-state NMR spectra and is systematically compared with the chemical structure of HC extracted in hot water. 1H NMR showed that the isolated HC contain from 5 to 80 mol% kappa-carrageenan, from 90 to 10 mol% iota-carrageenan, while from 8 to 23 mol% biological precursors are present in the copolymer's chain. A good correlation is found between the iota-carrageenan content in the seaweeds and in the extracted HC. The shear elastic modulus of 1 wt% HC gels in the presence of 0.1 M KCl is significantly weaker and gels form at lower temperatures when the iota-content in the seaweed is larger than the kappa-content. However, these weaker gels show strain hardening. A cut-off of 30 mol.% of iota-carrageenan in the polysaccharide is identified that separates strain softening stiffer gels from strain hardening softer gels. Overall, the set of data suggests that the carrageenan gel elasticity is ruled by the self-assembly of iota-carrageenan moieties in the HC, and HC gel elasticity can be directly linked to the iota-carrageenan composition of seaweeds. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://run.unl.pt/bitstreams/c0004516-4f44-4cc9-b0bc-188c076ee9a8/download |
| funder_facet_str_mv | FCT{{{_:::_}}}Fundação para a Ciência e a Tecnologia |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | CEECINST/00156/2018/CP1642/CT0001 |
| funding.name_str_mv | CEEC INST 2018 |
| funding_str_mv | CEECINST/00156/2018/CP1642/CT0001 info:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00156%2F2018%2FCP1642%2FCT0001/PT |
| id | run_a9908dfb3a4bf23ee5277358d3b5f0f9 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10362/184359 |
| inst_facet_str | urn:organizationAcronym:unl{{{_:::_}}}Universidade Nova de Lisboa |
| instacron_str | unl |
| institution | Universidade Nova de Lisboa |
| instname_str | Universidade Nova de Lisboa |
| language | eng |
| network_acronym_str | run |
| network_name_str | Repositório Institucional da UNL |
| oai_identifier_str | oai:run.unl.pt:10362/184359 |
| organization_str_mv | urn:organizationAcronym:unl |
| person_str_mv | Hilliou, Loic Moraes, Izabel Cristina Freitas Almeida, Pedro Lúcio |
| publishDate | 2025 |
| repo_facet_str | urn:repositoryAcronym:run{{{_:::_}}}Repositório Institucional da UNL |
| reponame_str | Repositório Institucional da UNL |
| repository_id_str | urn:repositoryAcronym:run |
| service_str_mv | urn:repositoryAcronym:run |
| spelling | engenThe carrageenan composition of 12 commercial seaweeds used in the production of hybrid carrageenans (HC) is estimated from the analysis of solid-state NMR spectra and is systematically compared with the chemical structure of HC extracted in hot water. 1H NMR showed that the isolated HC contain from 5 to 80 mol% kappa-carrageenan, from 90 to 10 mol% iota-carrageenan, while from 8 to 23 mol% biological precursors are present in the copolymer's chain. A good correlation is found between the iota-carrageenan content in the seaweeds and in the extracted HC. The shear elastic modulus of 1 wt% HC gels in the presence of 0.1 M KCl is significantly weaker and gels form at lower temperatures when the iota-content in the seaweed is larger than the kappa-content. However, these weaker gels show strain hardening. A cut-off of 30 mol.% of iota-carrageenan in the polysaccharide is identified that separates strain softening stiffer gels from strain hardening softer gels. Overall, the set of data suggests that the carrageenan gel elasticity is ruled by the self-assembly of iota-carrageenan moieties in the HC, and HC gel elasticity can be directly linked to the iota-carrageenan composition of seaweeds.application/pdfenFrom the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticitySubtitleenIdentification of a relationship based on the content in iota-carrageenanHilliou, LoicMoraes, Izabel Cristina FreitasAlmeida, Pedro LúcioCENIMAT-i3N - Centro de Investigação de Materiais (Lab. Associado I3N)DCM - Departamento de Ciência dos MateriaisELSEVIER SCI LTDHostingInstitutionOrganizationalRUNe-mailmailto:run@unl.ptrun@unl.ptISSNIsPartOf0268-005XURNIsPartOfPURE: 119108138URNIsPartOfPURE UUID: 6d42d587-48b5-481c-8ccc-41c8ff9e67faURNIsPartOfScopus: 85212852777URNIsPartOfWOS: 001395055900001DOIIsPartOf10.1016/j.foodhyd.2024.1110072025-06-23T21:15:15Z2025-052025-05-01T00:00:00ZHandlehttp://hdl.handle.net/10362/184359http://purl.org/coar/access_right/c_abf2open accessCarrageenophytesHybrid carrageenanHydrogelIota carrageenanRheologySolid-state NMRStrain hardeningFood ScienceGeneral ChemistryGeneral Chemical Engineering4511184 bytesFundação para a Ciência e a TecnologiaNot Availableinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00156%2F2018%2FCP1642%2FCT0001/PTCEECINST/00156/2018/CP1642/CT0001CEEC INST 2018Crossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://run.unl.pt/bitstreams/c0004516-4f44-4cc9-b0bc-188c076ee9a8/download |
| spellingShingle | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity Hilliou, Loic Carrageenophytes Hybrid carrageenan Hydrogel Iota carrageenan Rheology Solid-state NMR Strain hardening Food Science General Chemistry General Chemical Engineering |
| status | SINGLETON |
| subject.fl_str_mv | Carrageenophytes Hybrid carrageenan Hydrogel Iota carrageenan Rheology Solid-state NMR Strain hardening Food Science General Chemistry General Chemical Engineering |
| title | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity |
| title_full | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity |
| title_fullStr | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity |
| title_full_unstemmed | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity |
| title_short | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity |
| title_sort | From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity |
| topic | Carrageenophytes Hybrid carrageenan Hydrogel Iota carrageenan Rheology Solid-state NMR Strain hardening Food Science General Chemistry General Chemical Engineering |
| topic_facet | Carrageenophytes Hybrid carrageenan Hydrogel Iota carrageenan Rheology Solid-state NMR Strain hardening Food Science General Chemistry General Chemical Engineering |
| url | http://hdl.handle.net/10362/184359 |
| visible | 1 |