Modeling water states in polyvinyl alcohol-fumed silica nano-composites

Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage

This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss. High-pressure treatment resulted in a decrease of α-helix and an increase of β-sheet in the protein, forming a dense gel structure, which enhanced the gel strength and the percentage of bound water. The superior hydrophilicity of nanocellulose and its cross-linking with protein increased the percentage of bound water in the gel, which improved the water-holding capacity and mechanical properties. Therefore, the best gel quality was obtained by adding nanocellulose and treating it with high pressure combined with two-stage heating.

Study of the contribution of the state of water to the gel properties of a photocrosslinked polyacrylic acid hydrogel using magnetic resonance imaging

Photocrosslinked polyacrylic acid (PAA-HEMA) hydrogels are a promising candidate for use in dermatological patch adhesives. To gain further knowledge about the properties of this gel, we investigated the T1 relaxation time and the diffusion coefficient (D) of water in the hydrogels using magnetic resonance (MR) imaging. Hydrogels with different formulations and process factors were prepared and tested. The observed data were analyzed by ANOVA, which clarified the mode of action of the formulation and process factors based on these MR parameters. Various gel properties (i.e., gel fraction, swelling capacity, gel strength, and water-retention ability) were also measured, followed by a Bayesian network (BN) analysis. The BN allowed us to summarize well the relationships between the formulation and process factors, MR parameters, and gel properties. T1 was associated with the swelling and water-retention properties of the hydrogel, whereas D was associated with gel formation and gel strength. Furthermore, this study clarified that T1 and D mostly represented the hydration and water-compartmentalization effects of the hydrogel, respectively. In conclusion, the state of water seems to play an important role in the properties of the PAA-HEMA hydrogel.