ویرایش مقالات تخصصی بصورت تضمینی- نمونه کار

Abstract

Combination of fiber and hydrogel in a system can provide substantial benefits for both componentsof them, including the development of three-dimensional structures for the fiber, followed by the modifications in the rheological and mechanical properties of the hydrogel. This study reviews the mechanism of fiber-hydrogel composites (FHCs). The force transmission between fiber and hydrogel, which depends on the interactions between them during loading, is the main reason to enhance the mechanical properties of FHCs. Despite a the large increase in the use of fiber-reinforced hydrogels in various sciences and industries such as biomedical, tissue engineering, cosmetic, automotive, textile, and agricultureal sciences, there is limited information about food-grade FHCs in the realm of food applicationscience. In this regard, the articles about food-gradesuch FHCs that have potential for foods or the application of this technique in the food industry have been described. Additionally, the information gaps about edible FHCs were have been highlighted for further researches. Finally, the methods of fiber formation have been summarized in this study.

Keywords: Fiber-hydrogel composite; Reinforcing mechanical properties; Food applicationsMechanism; natural Natural nanofibers.

1. Introduction

There are many answers to the question: “what is a gel?”. A gel can be defined in terms of both rheology and structure. Based on the rheological description, a gel is a system that cannot flow, which is capable of beingcan be determined by storage modulus (G') and tan δ at a specific angular frequency range. According to the structural description, a gel is a three-dimensional network composed of molecules, particles, chains, etc., that are connected by crosslinks within a fluidan aquatic medium at macroscopic dimensions (hydrogels), air (aerogels) or oil (oleogels). It seems in a general sense that the functional groups of polymers and the crosslinks between them respectively lead to water retention and network maintenance in gels., respectively. Therefore, the type and concentration of the polymers and as well as the type and intensity of the crosslinks between them have substantial influen ce on the rheological properties, structural features, and water holding content capacity of the gel network (Ahmed, 2015; Mohammadinejad et al., 2019). Edible hydrogels are commonly used in food applications. Food hydrogels can be categorized into two groups: “physical” and “chemical” with respect to the nature of the crosslinks.