Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds

Three different polysaccharides, xanthan gum, chitosan and locust bean gum, were crosslinked with or without β-cyclodextrin, using citric acid in different ratios, to create ‘green’ hydrogel matrices. The crosslinking of these polysaccharides was produced through an inexpensive and innocuous solvent...

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Autores: Petitjean, M. (Max)|||/items/9fb66a52-1aa9-41fa-9443-8c527a99646c, Isasi-Allica, J.R. (José Ramón)|||/items/75140f94-5739-4e6a-b40c-be14e579a64c
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/63407
Acceso en línea:https://hdl.handle.net/10171/63407
Access Level:acceso abierto
Palabra clave:Cyclodextrins
Chitosan
Xanthan gum
Locust bean gum
Green chemistry
Sorption isotherms
Hydrogels
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spelling Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compoundsPetitjean, M. (Max)|||/items/9fb66a52-1aa9-41fa-9443-8c527a99646cIsasi-Allica, J.R. (José Ramón)|||/items/75140f94-5739-4e6a-b40c-be14e579a64cCyclodextrinsChitosanXanthan gumLocust bean gumGreen chemistrySorption isothermsHydrogelsThree different polysaccharides, xanthan gum, chitosan and locust bean gum, were crosslinked with or without β-cyclodextrin, using citric acid in different ratios, to create ‘green’ hydrogel matrices. The crosslinking of these polysaccharides was produced through an inexpensive and innocuous solvent-free synthesis process. A favorable swelling behavior of the hydrophilic matrices facilitates the sorption of the solutes tested. Interestingly, the amount of β-cyclodextrin groups is not the only factor to yield the best sorption capability for hydrophobic model molecules: polysaccharides themselves also influence the sorption depending on their characteristic functional groups, the conformation of their chains and, as mentioned above, their degrees of swelling. In order to ascertain the effect of the polysaccharides on the sorption capabilities of a model sorbate (1-naphthol), isotherms using a wide range of solute concentrations were analyzed, and the Hill equation yielded the best fitting results and provided some insight into the mechanisms of interaction.ElsevierDadun. Depósito Académico Digital Universidad de Navarra20222022-04-2520212021-01-0120212021-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/63407reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/634072026-06-21T12:47:57Z
dc.title.none.fl_str_mv Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
title Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
spellingShingle Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
Petitjean, M. (Max)|||/items/9fb66a52-1aa9-41fa-9443-8c527a99646c
Cyclodextrins
Chitosan
Xanthan gum
Locust bean gum
Green chemistry
Sorption isotherms
Hydrogels
title_short Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
title_full Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
title_fullStr Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
title_full_unstemmed Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
title_sort Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds
dc.creator.none.fl_str_mv Petitjean, M. (Max)|||/items/9fb66a52-1aa9-41fa-9443-8c527a99646c
Isasi-Allica, J.R. (José Ramón)|||/items/75140f94-5739-4e6a-b40c-be14e579a64c
author Petitjean, M. (Max)|||/items/9fb66a52-1aa9-41fa-9443-8c527a99646c
author_facet Petitjean, M. (Max)|||/items/9fb66a52-1aa9-41fa-9443-8c527a99646c
Isasi-Allica, J.R. (José Ramón)|||/items/75140f94-5739-4e6a-b40c-be14e579a64c
author_role author
author2 Isasi-Allica, J.R. (José Ramón)|||/items/75140f94-5739-4e6a-b40c-be14e579a64c
author2_role author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Cyclodextrins
Chitosan
Xanthan gum
Locust bean gum
Green chemistry
Sorption isotherms
Hydrogels
topic Cyclodextrins
Chitosan
Xanthan gum
Locust bean gum
Green chemistry
Sorption isotherms
Hydrogels
description Three different polysaccharides, xanthan gum, chitosan and locust bean gum, were crosslinked with or without β-cyclodextrin, using citric acid in different ratios, to create ‘green’ hydrogel matrices. The crosslinking of these polysaccharides was produced through an inexpensive and innocuous solvent-free synthesis process. A favorable swelling behavior of the hydrophilic matrices facilitates the sorption of the solutes tested. Interestingly, the amount of β-cyclodextrin groups is not the only factor to yield the best sorption capability for hydrophobic model molecules: polysaccharides themselves also influence the sorption depending on their characteristic functional groups, the conformation of their chains and, as mentioned above, their degrees of swelling. In order to ascertain the effect of the polysaccharides on the sorption capabilities of a model sorbate (1-naphthol), isotherms using a wide range of solute concentrations were analyzed, and the Hill equation yielded the best fitting results and provided some insight into the mechanisms of interaction.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01
2021
2021-01-01
2022
2022-04-25
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/63407
url https://hdl.handle.net/10171/63407
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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