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Pluronics, alias poloxamers, are synthetic amphiphilic copolymers owning a triblock structure with a central hydrophobic poly(propylene oxide) (PPO) segment linked to two lateral hydrophilic poly(ethylene oxide) (PEO) chains. Commercially, Pluronics exist in numerous types according to the length of PPO and PEO chains, exhibiting different behavior and phase diagrams in solution. Concentrated aqueous solutions of Pluronics form thermoreversible gel-like systems. Properties, such as versatility, biocompatibility, nontoxicity, thermosensitivity and self-assembling behavior, make them extremely attractive for numerous applications. This review paper provides an overview on Pluronics, with a focus on their properties and phase behaviors, and on the effect of the presence of salts and additives. Different strategies to endow Pluronics with improved and extra properties, such as their chemical modification and mixed micelles, are briefly illustrated. Furthermore, a synopsis of useful experimental methodologies for understanding the flow properties of Pluronic-based systems is presented, providing a practical guide to their experimental characterization. Eventually, significant advances of Pluronic-based materials are briefly reviewed to elucidate their role in diverse applications, ranging from drug delivery and tissue engineering to bioprinting, cell cultures, personal care industry, conductive hydrogels, and electrocatalytic science. The current article is a critical review of Pluronic block copolymers, not intended as just inert materials but also as systems with functional properties able to revolutionize the paradigm of many technological fields. [ABSTRACT FROM AUTHOR]

Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations. [ABSTRACT FROM AUTHOR]

Summary: Aqueous solutions of Konjac glucomannan (KGM)/κ‐Carrageenan (κ‐C) of different ratios (1:2, 1:5, 1:8 and 1:10) and a fixed κ‐C content of 1.5%, were proposed as a new 3D food printing ink. Their thermo‐responsive behaviour was evaluated by temperature ramp rheological tests. This characterisation allowed for the evaluation of the synergistic effect between KGM and κ‐C and gave indications useful to the printing performance. Both elastic (G′) and loss (G″) moduli were found to increase by increasing the KGM concentration. Samples were printed by controlling the thermally reversible sol/gel transition occurring during the process. Direct pressure and flow rate measurements in the 3D printer were used to obtain the viscosity versus shear rate curves under processing conditions, useful to validate a scaling law relating the printing filament diameter to the relevant process and material properties (inks viscosity and printing pressure). The 3D printing performance of inks was evaluated by means of a novel, integrated score system. The results obtained indicate that aqueous mixtures of KGM/κ‐C can be successfully employed as a base for 3D printing food hydrogels. The use of the score system above outlined proved to be an easy yet efficient tool for the optimisation of the gel composition. [ABSTRACT FROM AUTHOR]

Hydrocolloids are long-chain biopolymers that can form viscous solutions or gels when dissolved in water. They are employed as rheological modifiers in various manufacturing processes or finished products. Due to its unique gelation properties, animal gelatin is one of the most widely used hydrocolloids, finding applications in several fields such as food, pharmaceutical, and photographic. Nowadays, the challenge of finding valid alternatives to animal products has become a crucial issue, for both ethical and environmental reasons. The aim of this work, is to propose a green hydrocolloidal network, able to reproduce the gelation features of animal gelatin gels. κ-carrageenan gels may be an interesting alternative to gelatin, due to their attractive gelling features. We investigate the thermorheological behavior of κ-carrageenan aqueous solutions at various concentrations, focusing on gel features such as transition temperature and gel strength. To improve the viscoelastic response of such gels, we add a viscosity-enhancing hydrocolloid, i.e., xanthan gum. The results show that the gel strength increases exponentially with xanthan concentration, thus suggesting a synergistic interaction between the two networks. We also study the effect of sucrose on the thermal and mechanical properties of modified gels, finding a marked increase in transition temperatures and gel elasticity. In recent years, three-dimensional (3D) food printing has been extensively studied in the food industry, due to its many advantages, such as customized food design, personalized nutrition, simplified supply chain, and the expansion of available food materials. In view of this growing interest for additive manufacturing, we also study the printability of the complete formulation composed of κ-carrageenan, xanthan gum and sucrose. [ABSTRACT FROM AUTHOR]

The rich behavior of thermoplastic polyurethanes (TPUs) undergoing phase transition is investigated by means of combined rheological and DSC techniques. In particular, the kinetics of micro-phase transition of a commercial TPU are followed under both isothermal conditions (crystallization from the melt), and constant temperature rate heating ramps (melting). In rheological tests, the time evolution of the storage modulus is monitored by using a strain rate--controlled rheometer. The rheological results are compared with those obtained by more traditional calorimetric techniques (DSC) under the same thermal histories. It is shown that rheological measurements can give additional (and, in some cases, more accurate) information than that obtained from the more classical thermal analysis. Polym. Eng. Sci. 44:1514-1521, 2004. [c] 2004 Society of Plastics Engineers., INTRODUCTION Thermoplastic polyurethanes (TPUs) are AB-type copolymers of alternating soft and hard segments. The soft segments, consisting of long polymeric chains of a macro-glycol (polyether or polyester type), are flexible [...]