Effect of Cryostructuring Treatment on Some Properties of Xanthan and Karaya Cryogels for Food Applications |
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| Authors: | Jonathan Coria-Herná ndez,Rosalí a Melé ndez-Pé rez,Abraham Mé ndez-Albores,José Luis Arjona-Romá n |
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| Affiliation: | 1.Laboratory 13 Thermal and Structural Analysis of Materials and Foods, Multidisciplinary Research Unit, Superior Studies Faculty at Cuautitlan, National Autonomous University of Mexico, Cuautitlan Izcalli 54714, Mexico; (R.M.-P.); (J.L.A.-R.);2.Laboratory 14 A-1 Materials Science and Technology, Multidisciplinary Research Unit, Superior Studies Faculty at Cuautitlan, National Autonomous University of Mexico, Cuautitlan Izcalli 54714, Mexico; |
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| Abstract: | Cryogels are novel materials because the manufacturing process known as cryostructuring allows biopolymers to change their properties as a result of repeated controlled freeze–thaw cycles. Hydrogels of xanthan and karaya gums were evaluated after undergoing up to four controlled freeze–thaw cycles in indirect contact with liquid nitrogen (up to −150 °C) to form cryogels. Changes in structural, molecular, rheological, and thermal properties were evaluated and compared to those of their respective hydrogels. Samples were also analyzed by Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy with Attenuated Total Reflection (FTIR-ATR), Rotational Rheology (RR), Modulated Differential Scanning Calorimetry (MDSC) and zeta potential (ζ). In general, significant differences (p < 0.05) between the numbers of freeze–thaw cycles were found. Karaya cryogels were not stable to repeated cycles of cryostructuring such as the three-cycle xanthan cryogel, which has the best structural order (95.55%), molecular interactions, and thermal stability, which allows the generation of a novel material with improved thermal and structural properties that can be used as an alternative in food preservation. |
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| Keywords: | xanthan gum karaya gum hydrogels cryostructuring cryogels |
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