Tailoring polysaccharide-based aerogels for potential food applications: Structural and hydration characterization by NMR relaxometry and diffusometry

Polysaccharide-based aerogels are promising candidates for food-related applications due to their high surface area, adjustable porosity, biocompatibility, and biodegradability. We investigated chitosan, sodium alginate, and xanthan gum aerogels. Each polysaccharide exhibited unique structural and physicochemical behavior depending on polymer concentration, which influenced the final aerogel properties such as bulk density, pore size, surface area, and water absorption. NMR relaxometry and diffusometry were employed for a detailed characterization of pore structure, hydration behavior, and molecular mobility.

(https://www.sciencedirect.com/science/article/abs/pii/S0141813025092542)