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June 5, 2019Advanced Materials InterfacesOpen Access

A Natural Supramolecular Saponin Hydrogelator for Creation of Ultrastable and Thermostimulable Food‐Grade Foams

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Authors

LMLulu MaQLQing LiZDZhenya Du

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Overview

Experimental study demonstrates reversible, ultrastable food-grade foams using glycyrrhizic acid hydrogelators, highlighting a natural surfactant platform for sustainable applications.

Key Points

  • To develop ultrastable, thermoresponsive, food-grade foams using the natural saponin glycyrrhizic acid as a sole stabilizer.
  • Fabricated aqueous foams utilizing glycyrrhizic acid (GA) as the single stabilizing hydrogelator.
  • Characterized self-assembled GA nanofibril networks at the air–water interface and in the continuous phase using small-angle X-ray scattering and microscopy.
  • GA nanofibrils formed an interfacial multilayer network and a viscoelastic continuous-phase hydrogel that prevented drainage-induced phase separation for months to years.
  • Heating triggered the melting of the supramolecular fibrillar networks, enabling on-demand and fully reversible foam destabilization via gel–sol phase transitions.

Cite This Study

Ma et al. (2019) studied this question.

synapsesocial.com/papers/6a99d01cc50f9fb518fa5201https://doi.org/10.1002/admi.201900417
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