Méndez, Daniel AlexanderDaniel AlexanderMéndezSchröter, BaldurBaldurSchröterMartínez-Abad, AntonioAntonioMartínez-AbadFabra, María JoséMaría JoséFabraGurikov, PavelPavelGurikovLópez-Rubio, AmparoAmparoLópez-Rubio2023-01-262023-01-262023-01-21Carbohydrate Polymers 306: 120604 (2023)http://hdl.handle.net/11420/14680In this work, nanostructured pectin aerogels were prepared via a sol-gel process and subsequent drying under supercritical conditions. To this end, three commercially available citrus pectins and an in-house produced and enzymatically modified watermelon rind pectin (WRP) were compared. Then, the effect of pectin's structure and composition on the aerogel properties were analysed and its potential application as a delivery system was explored by impregnating them with vanillin. Results showed that the molecular weight, degree of esterification and branching degree of the pectin samples played a main role in the production of hydrogels and subsequent aerogels. The developed aerogel particles showed high specific surface areas (468–584 m2/g) and low bulk density (0.025–0.10 g/cm3). The shrinkage effect during aerogel formation was significantly affected by the pectin concentration and structure, while vanillin loading in aerogels and its release profile was also seen to be influenced by the affinity between pectin and vanillin. Furthermore, the results highlight the interest of WRP as a carrier of active compounds which might have potential application in food and biomedical areas, among others.en1879-13442023Elsevier Sciencehttps://creativecommons.org/licenses/by-nc-nd/4.0/TechnikIngenieurwissenschaftenJournal Article10.15480/882.493410.1016/j.carbpol.2023.12060410.15480/882.4934Other