Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour

IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2025-03-01 DOI:10.1007/s11483-025-09936-z
Sateesh Kumar Gupta, Ranveer Kumar
{"title":"Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour","authors":"Sateesh Kumar Gupta,&nbsp;Ranveer Kumar","doi":"10.1007/s11483-025-09936-z","DOIUrl":null,"url":null,"abstract":"<div><p>Investigations on structure and dynamics of LMP based ionically crosslinked hydrogels important for designing multifunctional materials for applications in energy storage devices. Low Methoxyl Pectin (LMP) solutions were prepared using solution casting technique. Stoichiometric ratios (SR) of 0.5, 1, 1.5 and 2 were selected for Ca<sup>2+</sup> and Fe<sup>3+</sup> ion doping. Rheology, electrochemical impedance spectroscopy (EIS), SEM studies were performed. The storage modulus (G’) and loss modulus (G”) with Ca<sup>2+</sup> and Fe<sup>3+</sup> ions showed a power law relationship, which are in good agreement to morphological changes in hydrogels. Rheology results showed a power law relationship with increasing Ca<sup>2+</sup> and Fe<sup>3+</sup> ion concentration. LMP/Ca<sup>2+</sup> hydrogels showed dc conductivity (0.38 S/cm-1.26 S/cm), whereas LMP/Fe<sup>3+</sup> hydrogels (0.37 S/cm–0.81 S/cm). Kramer’s Kronig relation was used to derive imaginary part <span>\\(({\\varepsilon {^{\\prime \\prime}}_{der}})\\)</span> of permittivity to avoid conductivity contributions. Debye model function was used for fitting dielectric relaxation (segmental relaxation) peak. The dc conductivity of LMP was ≈1.52 S/cm with dipolar relaxation time of ≈1.95 × 10<sup>−4</sup> s. Dielectric relaxation times were (1.9 × 10<sup>−4</sup> – 7.1 × 10<sup>− 4</sup>) for LMP/Ca<sup>2+</sup> hydrogels, whereas, greater change (7.9 × 10<sup>− 4</sup> – 2.5 × 10<sup>−3</sup>) in relaxation time was observed for LMP/Fe<sup>3+</sup> hydrogels. Electrode polarization was higher for LMP/Fe<sup>3+</sup> over LMP/Ca<sup>2+</sup> hydrogels, which can be used in energy storage devices.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09936-z","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Investigations on structure and dynamics of LMP based ionically crosslinked hydrogels important for designing multifunctional materials for applications in energy storage devices. Low Methoxyl Pectin (LMP) solutions were prepared using solution casting technique. Stoichiometric ratios (SR) of 0.5, 1, 1.5 and 2 were selected for Ca2+ and Fe3+ ion doping. Rheology, electrochemical impedance spectroscopy (EIS), SEM studies were performed. The storage modulus (G’) and loss modulus (G”) with Ca2+ and Fe3+ ions showed a power law relationship, which are in good agreement to morphological changes in hydrogels. Rheology results showed a power law relationship with increasing Ca2+ and Fe3+ ion concentration. LMP/Ca2+ hydrogels showed dc conductivity (0.38 S/cm-1.26 S/cm), whereas LMP/Fe3+ hydrogels (0.37 S/cm–0.81 S/cm). Kramer’s Kronig relation was used to derive imaginary part \(({\varepsilon {^{\prime \prime}}_{der}})\) of permittivity to avoid conductivity contributions. Debye model function was used for fitting dielectric relaxation (segmental relaxation) peak. The dc conductivity of LMP was ≈1.52 S/cm with dipolar relaxation time of ≈1.95 × 10−4 s. Dielectric relaxation times were (1.9 × 10−4 – 7.1 × 10− 4) for LMP/Ca2+ hydrogels, whereas, greater change (7.9 × 10− 4 – 2.5 × 10−3) in relaxation time was observed for LMP/Fe3+ hydrogels. Electrode polarization was higher for LMP/Fe3+ over LMP/Ca2+ hydrogels, which can be used in energy storage devices.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Biophysics
Food Biophysics 工程技术-食品科技
CiteScore
5.80
自引率
3.30%
发文量
58
审稿时长
1 months
期刊介绍: Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
期刊最新文献
Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio Optimization of Chitosan-Based Film Performance by the Incorporation of Cinnamomum Zeylanicum Essential Oil Emulsification Properties and Interfacial Behavior of Okra Proteins Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1