Search Results (239)

Porous ceramics have been widely used in various fields. In this paper, porous ceramics with through-hole structures were prepared using a novel and eco-friendly gel casting method with carrageenan as the gelling agent. Especially, the idea of large size particle stacking is introduced into the gel casting process. By introducing large size alumina aggregates as raw materials, and small size micropowders as filling materials, micropores were directly formed after the green body was sintered. To tune the pore size, pore structure, gas permeability, the strength of the final porous ceramics, the components of the raw materials including the alumina aggregates, the filling materials, and sintering additives in the slurry were precisely designed. Porous Al₂O₃-based ceramics with high gas permeability, high flexural strength, and moderate porosity were finally obtained. Full article

The growing demand for sustainable, functional ingredients in the food industry has driven interest in marine-derived biopolymers. Among marine sources, microalgae represent a promising yet underexplored reservoir of bioactive gel-forming compounds, particularly extracellular polysaccharides (EPSs), both sulfated and non-sulfated, as well as proteins that exhibit unique gelling, emulsifying, and stabilizing properties. This study focuses on microalgal species with demonstrated potential to produce viscoelastic, shear-thinning gels, making them suitable for applications in food stabilization, texture modification, and nutraceutical delivery. Recent advances in biotechnology and cultivation methods have improved access to high-value strains, which exhibit promising physicochemical properties for the development of novel food textures, structured formulations, and sustainable food packaging materials. Furthermore, these microalgae-derived gels offer additional health benefits, such as antioxidant and prebiotic activities, aligning with current trends toward functional foods containing prebiotic materials. Key challenges in large-scale production, including low EPS productivity, high processing costs, and lack of regulatory frameworks, are critically discussed. Despite these barriers, advances in cultivation technologies and biorefinery approaches offer new avenues for commercial application. Overall, microalgal gels hold significant promise as sustainable, multifunctional ingredients for clean-label food formulations. Full article

Cultural Heritage is a vital socioeconomic driver that must contend with works of art continuously exposed to degradation processes, which are further exacerbated by climate change. Aged coatings, varnishes, and soil can compromise the appearance of artworks, preventing their preservation and valorization. In response, soft matter and colloidal systems, such as nanostructured cleaning fluids (NCFs), have proved to be valuable solutions for safely and effectively cleaning works of art. Here, a novel cleaning system is proposed, for the first time employing microgels of poly(N-isopropylacrylamide) (PNIPAM) with surface chains of oligoethylene glycol methyl ether methacrylate (OEGMA) to favor shear deformation by lubrication. These microgels are loaded with NCFs featuring “green” solvents and different kinds of bio-derived or petroleum-based surfactants (non-ionic, zwitterionic). Rheological characterization of the combined systems highlighted a sharp transition from solid to liquid-like state in the 21–24 °C range when the zwitterionic surfactant dodecyldimethylamine oxide was used; the system displays a solid-like behavior at rest but flows easily at intermediate strains. At slightly higher temperature (>24 °C), an inversion of the G′, G″ values was observed, leading to a system that behaves as a liquid. Such control of rheological behavior is significant for feasible and complete removal of soiled polymer coatings from textured ceramic surfaces, which are difficult to clean with conventional gels, without leaving residues. These results position the PNIPAM-OEGMA microgels as promising cleaning materials for the conservation of Cultural Heritage, with possible applications also in fields where gelled systems are of interest (pharmaceutics, cosmetics, detergency, etc.). Full article

The agro-industrial sector generates large volumes of fruit waste each year, leading to environmental concerns and sustainability challenges. In this study, we evaluate the potential of fruit residues—apple, pear, blueberry, tomato, papaya, and a mixed fruit juice blend—as alternative sources of high-value polysaccharides, including pectins, hemicelluloses, and cellulose. Additionally, white strawberry, included as a reference from fresh fruit rather than agro-industrial waste, was analyzed to expand the comparative framework. These biopolymers, naturally derived from the plant cell wall, are renewable and biodegradable, and they possess physicochemical properties suitable for applications in food, pharmaceutical, cosmetic, textile, and bioenergy industries. Using a combination of cell wall fractionation, biochemical characterization, and immunodetection of specific structural domains, we identified significant variability in polysaccharide composition and structure among the samples. Blueberry, pear, and apple residues showed high levels of rhamnogalacturonan-I (RG-I) with extensive branching, while variations in rhamnogalacturonan-II (RG-II) dimerization and the degree of methylesterification of homogalacturonan were also observed. These structural differences are key to determining the gelling properties and functional potential of pectins. In the hemicellulose fractions, xylans and xyloglucans with distinct substitution patterns were especially abundant in apple and pear waste. Our findings demonstrate that fruit processing waste holds significant promise as a sustainable source of structurally diverse polysaccharides. These results support the reintegration of agro-industrial residues into production chains and emphasize the need for environmentally friendly extraction methods to enable industrial recovery and application. Overall, this study contributes to advancing a circular bioeconomy by transforming underutilized plant waste into valuable functional materials. Full article

Additive manufacturing (AM) of ceramics presents a promising approach for the production of complex sanitaryware prototypes, offering advantages in terms of cost and time to market. This study explores binder jetting (BJ) as an optimal AM technique due to its ability to process ceramic materials without thermal stress, accommodate various compositions, and produce large components without support structures. A combination of refractory cement, feldspathic sands, quartz, and calcined alumina was used to formulate 19 different compositions, ensuring adequate green strength and minimizing shrinkage during sintering. A hydration-activated binding method with a water-based binder was employed to enhance part formation and mechanical properties. The results indicate that compositions containing calcined alumina exhibited lower pyroplastic deformation, while optimized gelling agent concentrations improved green strength and dimensional accuracy. The final selected material (SA18) demonstrated high compressive strength, low shrinkage, and a surface roughness comparable to traditional sanitaryware. The application of an engobe layer improved glaze adherence, ensuring a homogeneous surface. This study highlights binder jetting as a viable alternative to traditional ceramic processing, paving the way for its adoption in industrial sanitaryware manufacturing. Full article

Lost circulation has become one of the important problems restricting the speed and efficiency of oil and gas drilling and production. To address severe drilling fluid losses in high-temperature fractured formations during deep/ultra-deep well drilling, this study developed a high-temperature and high-strength gelled resin gel plugging system through optimized resin matrix selection, latent curing agent, flow regulator, filling material, etc. Comparative analysis of five thermosetting resins revealed urea-formaldehyde resin as the optimal matrix, demonstrating complete curing at 100–140 °C with a compressive strength of 9.3 MPa. An organosilicon crosslsinker-enabled water-soluble urea-formaldehyde resin achieved controlled solubility and flow–cure balance under elevated temperatures. Orthogonal experiments identified that a 10% latent curing agent increased compressive strength to 6.26 MPa while precisely regulating curing time to 2–2.5 h. Incorporating 0.5% rheological modifier imparted shear-thinning and static-thickening behaviors, synergizing pumpability with formation retention. The optimal formula (25% urea-formaldehyde resin, 10% latent curing agent, 10% high-fluid-loss filler, 0.5% rheological modifier) exhibited superior thermal stability (initial decomposition temperature 241 °C) and mechanical integrity (bearing pressure 13.95 MPa in 7 mm wedge-shaped fractures at 140 °C). Microstructural characterization confirmed interlocking crystalline layers through ether-bond crosslinking, providing critical insights for high-temperature wellbore stabilization. Full article

The bay scallop (Argopecten irradians) adductor is an attractive raw material for the production of surimi-like products. The gelling properties of raw materials directly affect the quality of surimi-like products. To assess the potential of processing frozen bay scallop adductors into surimi-like products, the effects of short-term freezing treatment on the endogenous transglutaminase (TGase) activity, myofibrillar protein (MP) structure and gelling properties of bay scallop adductors were investigated during 14 days of frozen storage (−18 °C). The results showed that TGase activity in adductor muscles increased significantly during the first 7 days. After 7–14 days, the carbonyl and sulfhydryl contents of the MPs notably changed (increased then decreased). The β-turn content of the MPs increased, indicating stretching and flexibility. Surface hydrophobicity, fluorescence intensity and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated changes in the tertiary structure of the MPs. Compared with gels from fresh samples, gels from scallop adductors frozen for 1 day presented significantly better texture characteristics (breaking force, gel strength, hardness, springiness, cohesiveness, chewiness) and higher water-holding capacity (p < 0.05). However, these properties significantly decreased on the 7th and 14th days (p < 0.05). Microstructural analysis revealed a more compact gel network from 1-day-frozen adductor muscles. These changes in TGase activity and MP structure are key factors influencing the gelling properties of frozen bay scallop adductors. This study provides new insights for improving gel properties during the frozen storage of bay scallop adductors. Full article

Gelatin, a water-soluble protein, shows unique gellification properties, which determine the active commercial availability of gelatin hydrogels in modern alimentary, cosmetic, and pharmaceutical applications. The traditional sources of gelatin for industrial technologies are pork and bovine skin and bones, which sometimes produce religious and some other restrictions. In recent years, there has been a significant increase in the production of gelatin from alternative sources, such as raw fish materials. Unfortunately, fish gelatin is characterized by weak gelling ability and a decrease in gelation and melting temperature, which are a consequence of the amino acid composition and structural features of fish gelatin. One of the ways to strengthen the natural gelling properties of fish gelatin is the structural modification of gelatin hydrogels by the introduction of polysaccharides of various natural origins. We have studied the association of our laboratory-made fish gelatin with three polysaccharides, namely, κ-carrageenan, alginate, and chitosan, which have distinct chemical structures and gelling capabilities. Structural features of the studied systems were analyzed by small-angle X-ray scattering (SAXS), powder X-ray diffraction (PXRD), and scanning electron microscopy (SEM). We applied computer modeling of molecular interactions between fish gelatin and polysaccharides by means of molecular docking and molecular dynamics approaches. The existence of a correlation between the structure of gelatin-polysaccharide systems and their physicochemical properties was demonstrated by wetting angles (flow angles) and dynamic light scattering (DLS) studies of hydrodynamic sizes and surface ζ-potential. Full article

This study investigated the feasibility of using semi-dry desulfurization ash (DA) in combination with blast furnace slag (BFS) to prepare gelling materials, aiming to improve the resource utilization of DA. The effects of DA dosage and mechanical grinding on the compressive strength and hydration mechanism of BFS-DA gelling materials were investigated. The results showed that the optimum BFS-DA ratio was 60:40, and the compressive strengths were 14.21 MPa, 20.24 MPa, 43.50 MPa, and 46.27 MPa at 3, 7, 28, and 56 days, respectively. Mechanical grinding greatly improved the activity of the gel materials, with the greatest increase in compressive strength at 3, 7, 28, and 90 days for the BFS and DA mixed milled for 30 min, with increases of 89.86%, 66.36%, 24.56%, and 25.68%, respectively, and compressive strength of 26.22 MPa, 35.6 MPa, 58.33 MPa, and 63.97 MPa, respectively. The cumulative heat of hydration of BFS-DA slurry was about 120 J/g. The hydration mechanism showed that the main hydration products formed were ettringite, C-S-H gel, AFm, and Friedel’s salt. Calcium sulfite in DA was participated in the hydration, and a new hydration product, Ca₄Al₂O₆SO₃·11H₂O, was formed. DA can be effectively used to prepare BFS-based gelling materials, and its performance meets the requirements of GB/T 28294-2024 standard, which provides a potential solution for the utilization of DA resources and the reduction in the impact on the environment. Full article

There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food biomanufacturing of structured products. However, there is a lack of scientific knowledge on the gelling characteristics of fungal proteins or their potential in additive biomanufacturing. Therefore, this study investigated the feasibility of utilizing fungal protein extracts and flours from Aspergillus awamori, Pleurotus ostreatus, Auricularia auricula-judae as sole gelling agents in 3D-printed products. Protein extracts were successfully prepared using the alkaline extraction–isoelectric precipitation method and successful physical gels were created after heating and cooling. Results indicated that shear-thinning gel materials could be formed with acceptable printability at mass inclusion rates between 15% and 25% with the best performance obtained with P. ostreatus protein extract at 25% inclusion. A. auricula-judae demonstrated promising rheological characteristics but further optimization is needed to create homogeneous products appropriate for extrusion-based 3D printing. This work provides valuable insights for continued development of 3D-printed foods with filamentous fungi. Full article

Nanoarchitectonics influences the properties of objects at micro- and even macro-scales, aiming to develop better structures for protection of product. Although its applications were analyzed in different areas, nanoarchitectonics of food packaging—the focus of this review—has not been discussed, to the best of our knowledge. The (A) structural and (B) functional hierarchy of food packaging is discussed here for the enhancement of protection, extending shelf-life, and preserving the nutritional quality of diverse products including meat, fish, dairy, fruits, vegetables, gelled items, and beverages. Interestingly, the structure and design of packaging for these diverse products often possess similar principles and methods including active packaging, gas permeation control, sensor incorporation, UV/pulsed light processing, and thermal/plasma treatment. Here, nanoarchitechtonics serves as the unifying component, enabling protection against oxidation, light, microbial contamination, temperature, and mechanical actions. Finally, materials are an essential consideration in food packaging, particularly beyond commonly used polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), and polyvinyl chloride (PVC) plastics, with emphasis on biodegradable (polybutylene succinate (PBS), polyvinyl alcohol (PVA), polycaprolactone (PCL), and polybutylene adipate co-terephthalate (PBAT)) as well as green even edible (bio)-materials: polysaccharides (starch, cellulose, pectin, gum, zein, alginate, agar, galactan, ulvan, galactomannan, laccase, chitin, chitosan, hyaluronic acid, etc.). Nanoarchitechnotics design of these materials eventually determines the level of food protection as well as the sustainability of the processes. Marketing, safety, sustainability, and ethics are also discussed in the context of industrial viability and consumer satisfaction. Full article

The issue of fluid loss in fractured formations presents a significant challenge in petroleum engineering, often leading to increased operational costs and construction risks. To address the limitations of traditional lost circulation materials (LCMs) in oil reservoirs with different fracture sizes, this study developed an acrylic resin gel particle with excellent thermal stability (thermal decomposition temperature up to 314 °C) and compatibility. By employing Box–Behnken design and response surface methodology, the synergistic interaction of calcium hydroxide (Ca(OH)₂), asbestos fibers, and cement was optimized to create a novel gel solidification plugging system that meets the requirements of fluid loss control and compressive strength improvement. Experimental results revealed that the gel-based system demonstrated exceptional performance, achieving rapid fluid loss (total fluid loss time of 18~47 s) and forming a high-strength gelled filter cake (24 h compressive strength up to 17.5 MPa). Under simulated conditions (150 °C), the gel-based system provided efficient fracture sealing, showcasing remarkable adaptability and potential for engineering applications. This study underscores the promise of acrylic resin gel particles in overcoming fluid loss challenges in complex fractured formations. Full article

This study aimed to evaluate the effect of different concentrations of Tween 20 on various physical properties of agar gel as a model material. The effects of other sources of agar-agar powder on the gel properties were also evaluated. The pure gels were prepared with agar powders obtained from two suppliers. Also, agar gels with Tween 20 in the 0.10 to 0.70% range were produced. The measurement of density, water activity, maximal force at fracture and gelling temperature, and the agar gels’ rheological properties, showed that the gels prepared with different agar powders had similar properties. The syneresis and stability indexes, gas hold-up, mechanical and acoustic attributes, and structure of foamed gels with Tween 20 were measured. The addition of Tween 20 in amounts ranging from 0.10 to 0.35% contributed to a gradual decrease in the stability and mechanical parameters of the gels. Using a concentration of 0.7%, Tween was able to obtain foamed gels with a uniform structure and small pore size, but low hardness and gumminess. Application of a lower concentration of Tween of 0.1% produced more rigid gels with limited gel syneresis. Adding Tween 20 at the appropriate level can be a factor in obtaining gels with a tailored structure and texture. Full article

One of the emergent regenerative treatments for the restoration of the articular cartilage is tissue engineering (TE), in which hydrogels can functionally imitate the extracellular matrix (ECM) of the native tissue and create an optimal microenvironment for the restoration of the defective tissue. Hyaluronic acid (HA) is known for its potential in the field of TE as a regenerative material for many tissues. It is one of the major components of the articular cartilage ECM contributing to cell proliferation and migration. HA is the only non-sulphated glycosaminoglycan (GAG). However, herein, we use a HA presenting a high amount of sulphated glycosaminoglycans (sGAGs), altering the intrinsic properties of the material particularly in terms of biological response. Alginate (Alg) is another polysaccharide widely used in TE that allows stiff and stable hydrogels to be obtained when crosslinked with CaCl₂. Taking the benefit of the favourable characteristics of each biomaterial, semi-interpenetrating (semi-IPN) hydrogels had been developed by the combination of both materials, in which alginate is gelled, and HA remains uncrosslinked within the hydrogel. Varying the concentration of alginate and HA, the final rheological, viscoelastic, and mechanical properties of the hydrogel can be tailored, always seeking a trade-off between biological and physico-mechanical properties. All developed semi-IPN hydrogels have great potential for biomedical applications. Full article

Starch is among the most abundant natural compounds in nature after cellulose. Studies have shown that the structure and functions of starch differ extensively across and among botanical types, isolation procedures, and climate factors, resulting in starch with significant variations in its chemical, physical, morphological, thermal, and functional characteristics. To enhance its beneficial properties and address inherent limitations, starch is modified through various techniques, resulting in significant alterations to its chemical and physical characteristics. These structural modifications impart considerable technological and industrial versatility. In the food sector, modified starch serves as a thickener, shelf-life extender, fat replacer, texture modifier, gelling agent, and stabilizer. In non-food applications, it functions as a sizing agent, binder, disintegrant, absorbent, and adhesive and is employed in construction as a sealant and to improve material bonding strength. The demand for modified starch has surpassed that of its native counterpart, reflecting its growing market value and the industry’s interest in products with novel functional attributes and enhanced value. This study focuses on rice starch, highlighting its structure and composition and their impact on physicochemical properties and functionality. Additionally, it examines the enhancement of its techno-functional characteristics, achieved through various modification processes. Full article