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Adhesive κ-Carrageenan Hydrogels by Polyphenol Intervention.

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Area of Science:

  • Materials Science
  • Biopolymer Engineering
  • Food Science

Background:

  • Kappa-carrageenan (κ-CRG) forms thermo-reversible hydrogels but has limited mechanical strength and controlled disintegration due to sulfate repulsion.
  • Plant-derived polyphenols offer potential for modifying biopolymers.

Purpose of the Study:

  • To investigate how plant-derived polyphenols reprogram κ-CRG hydrogels through sulfate-directed binding.
  • To explore the impact of polyphenol structure and binding mechanism on κ-CRG gel properties.

Main Methods:

  • Utilized tannic acid (TA) and pyrogallol to interact with κ-CRG hydrogels.
  • Assessed gel transparency, storage modulus, and mechanical properties.
  • Investigated gel behavior in simulated gastric and intestinal fluids.
  • Examined adhesion to various substrates.

Main Results:

  • Tannic acid selectively bound to κ-CRG sulfate groups, increasing storage modulus by over 5-fold and forming transparent gels.
  • Sulfate-free agarose showed precipitation with TA, confirming sulfate-mediated specificity.
  • Monovalent pyrogallol interactions offered partial reinforcement but lacked cooperative stabilization.
  • TA/κ-CRG gels exhibited rapid disintegration and strong adhesion, while pyrogallol/κ-CRG gels were more stable.

Conclusions:

  • Plant polyphenols, particularly tannic acid, can effectively reprogram κ-CRG hydrogels via sulfate-directed binding.
  • This approach offers a food-grade method to tune κ-CRG mechanics, thermal behavior, adhesion, and disintegration.
  • The findings enable tailored applications for κ-CRG in food and biomedical fields.