Tailoring polysaccharide-based aerogels for potential food applications: Structural and hydration characterization by...

Area of Science:

• Food Science
• Materials Science
• Polymer Chemistry

Background:

• Polysaccharide aerogels offer high surface area, tunable porosity, and biocompatibility for food applications.
• Developing novel, biodegradable materials is crucial for the food industry.

Purpose of the Study:

• To investigate chitosan, sodium alginate, and xanthan gum aerogels produced via supercritical CO2 drying.
• To characterize their structural and physicochemical properties for food applications.
• To explore tailoring aerogel properties by material selection and concentration.

Main Methods:

• Supercritical CO2 drying to produce polysaccharide aerogels.
• Varying polymer concentrations (chitosan, sodium alginate, xanthan gum).
• Characterization using NMR relaxometry and diffusometry.

Main Results:

• Chitosan aerogels showed more open networks with higher surface area at lower concentrations.
• Xanthan gum aerogels formed denser, highly crosslinked structures with rapid water absorption.
• A hybrid chitosan/alginate aerogel exhibited low density, enhanced porosity, and improved mechanical integrity.

Conclusions:

• Polysaccharide type and concentration significantly influence aerogel structure and properties.
• Aerogels can be designed for specific food applications like active packaging, carriers, or moisture regulators.
• This research provides a guide for scalable and safe production of tailored polysaccharide aerogels for the food industry.