Properties of agar aerogels: effect of concentration and ageing time

Agar, a polysaccharide derived from red algae, is a renewable, edible, and biocompatible hydrocolloid with excellent gelling properties. Although widely used in the food industry and microbiology, its potential for advanced material design, particularly as an aerogel, has not yet been sufficiently explored. In this study, agar aerogels were produced via the sol-gel process and supercritical CO2 drying. The effects of polysaccharide concentration (2%, 6%, and 10% w/v) and ageing time (24 h and 10 days) on the structural, textural and compressive mechanical properties were systematically investigated for the first time. All aerogels were highly porous, with specific surface areas reaching a maximum of 375 m2/g at a moderate agar concentration (6% w/v). Prolonged ageing generally improved the textural and morphological properties but reduced the compression strength and swelling capacity. All samples showed excellent water uptake and remained stable in aqueous environments for four weeks. These results demonstrate that both concentration and ageing time significantly affect the final performance of the agar aerogels. Their properties can be easily adjusted by processing parameters, offering great potential for biomedical, food-related, or environmental applications.

Subjects

Aerogel

Agar

Polysaccharide aerogel

Supercritical drying

DDC Class

540: Chemistry

620.1: Engineering Mechanics and Materials Science

660: Chemistry; Chemical Engineering

610: Medicine, Health

Lizenz

https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication version

publishedVersion

Name

1-s2.0-S0144861726003152-main.pdf

Type

Main Article

Size

5.47 MB

Format

Adobe PDF

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Properties of agar aerogels: effect of concentration and ageing time