Kappa-carrageenan (κ-CRG) forms thermo-reversible physical hydrogels via a coil–helix transition and helix bundling, but its sulfate-driven electrostatic repulsion limits mechanical robustness and control over aqueous disintegration. Here, we show that plant-derived polyphenols reprogram κ-CRG gel through sulfate-directed binding in a structure-dependent manner. Tannic acid (TA) selectively engages κ-CRG sulfate groups, yielding transparent gels and a >5-fold increase in storage modulus, whereas the same TA triggers turbidity and precipitation in sulfate-free agarose, supporting sulfate-mediated specificity. Using monomeric pyrogallol as a galloyl analogue, we demonstrate that monovalent interactions partially reinforce κ-CRG but lack cooperative stabilization. Intervention timing further separates mechanism. Pyrogallol produces pathway-dependent mechanics and gelation temperature, while TA is stage-insensitive, consistent with multivalent network annealing. In simulated gastric/intestinal fluids, pyrogallol/κ-CRG gels retain morphology longer, whereas TA/κ-CRG ones disintegrate rapidly yet exhibit strong adhesion to rough substrates and human skin. These findings provide a fully food-grade route to tune κ-CRG mechanics, thermal behavior, adhesion and programmed disintegration.
Yang et al. (Tue,) studied this question.