Related Experiment Video
Updated: Jun 27, 2025
Magnetic and Thermal-sensitive PolyN-isopropylacrylamide-based Microgels for Magnetically Triggered Controlled Release
Published on: July 4, 2017
Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of
Kaixuan Bu1, Dongjie Huang1, Hao Zhang1
1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
Abstract:
In this study, soybean protein isolate and hawthorn pectin were mixed to prepare binary hydrogels using ultrasound and microwave techniques. Moderate treatment can not only significantly improve the mechanical strength of the hydrogel, but also increase the tightness of the internal cross-linking. The strengthening of interactions (hydrogen bonds, hydrophobic interactions, and disulfide bonds) was the main reason for this trend. Especially, the ultrasonic-microwave (80 s) treatment hydrogel possessed excellent hardness (33.426 N), water-holding capacity (98.26%), elasticity (G' = 1205 Pa), and a more homogeneous and denser microstructure. In addition, the hydrogel minimized the extent of curcumin loss (21.23%) after 5 weeks of storage. In general, the ultrasonic-microwave technique could significantly promote the physicochemical structure and curcumin bioaccessibility of hydrogels, which showed excellent market prospects in the food industry.
