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In the process of polysaccharide gel formation

OAI: oai:purehost.bath.ac.uk:openaire_cris_publications/9d332d46-3679-41e8-89dd-abeaec34918b • DOI: https://doi.org/10.1016/j.ijbiomac.2024.136398
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Abstract

Polysaccharides have emerged as versatile materials capable of forming gels through diverse induction methods, with alcohol-induced polysaccharide gels demonstrating significant potential across food, medicinal, and other domains. The existing research mainly focused on the phenomena and mechanisms of alcohol-induced gel formation in specific polysaccharides. Therefore, this review provides a comprehensive overview of the intricate mechanisms underpinning alcohol-triggered gelation of different polysaccharides and surveys their prominent application potentials through rheological, mechanical, and other characterizations. The mechanism underlying the enhancement of polysaccharide network structures by alcohol is elucidated, where alcohol displaces water to establish hydrogen bonding and hydrophobic interactions with polysaccharide chains. Specifically, alcohols change the arrangement of water molecules, and the partial hydration shell surrounding polysaccharide molecules is disrupted, exposing polysaccharides' hydrophobic groups and enhancing hydrophobic interactions. Moreover, the pivotal influences of alcohol concentration and addition method on polysaccharide gelation kinetics are scrutinized, revealing nuanced dependencies such as the different gel-promoting capabilities of polyols versus monohydric alcohols and the critical threshold concentrations dictating gel formation. Notably, immersion of polysaccharide gels in alcohol augments gel strength, while direct alcohol addition to polysaccharide solutions precipitates gel formation. Future investigations are urged to unravel the intricate nexus between the mechanisms underpinning alcohol-induced polysaccharide gelation and their practical utility, thereby paving the path for tailored manipulation of environmental conditions to engineer bespoke alcohol-induced polysaccharide gels.