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May 20, 2026Biomacromolecules0 citations

Molecular and Rheological Insights into Apple Pectin─Poly(ethylene glycol) Gelation in Aqueous Media

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NCNora ChelfouhGFGabrielle ForanMDMickaël Dollé

Key Points

  • The aim is to understand how polyethylene glycol (PEG) influences the gel formation of apple pectin in aqueous environments.
  • Utilized H NMR spectroscopy to analyze network formation and mechanics.
  • Examined water dynamics associated with apple pectin-PEG interactions.
  • Investigated the effects of PEG on the properties of the gel.
  • PEG modulates water activity, enhancing junction zone formation in the gel.
  • Molecular water dynamics correlate with the overall mechanics of the apple pectin-PEG gel.
  • Findings provide a comprehensive view linking microscopic interactions to macroscopic gel behavior.

Abstract

H NMR spectroscopy to probe the network formation, mechanical properties, and water dynamics. This work demonstrates that PEG acts as a water-activity modulator promoting junction zone formation, and provides a cross-scale mechanistic picture linking molecular water dynamics to macroscopic AP-PEG gel mechanics.

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Cite This Study

Chelfouh et al. (2026) studied this question.

synapsesocial.com/papers/6a0d5122f03e14405aa9d84ehttps://doi.org/10.1021/acs.biomac.6c00047
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