Hybrid Cryogels Based on Pectin and Cassava and Arrowroot Starches: Process Optimization and Physicochemical, Morphological, Rheological, and Thermal Properties
Abstract
This study developed high-absorption cryogels from pectin and cassava starch by optimizing polymer concentrations (5.7% pectin, 5% starch), homogenization speed (5250 rpm), and time (3.5 min). Arrowroot starch was additionally tested to validate the predictive model. Characterization included oil absorption, morphology, physicochemical/thermal properties, texture analysis, kinetics of water and oil absorption, and rheological testing. The optimized cryogels demonstrated exceptional absorption capacities (water: 1002–1027%; oil: 274–408%) while maintaining structural and thermal stability. Starch incorporation reduced pectin’s macroporosity, enhancing material cohesion. The established quadratic model successfully predicted water absorption behavior in these physically crosslinked cryogels. Their unique combination of high porosity, thermal resistance, and mechanical stability suggests promising applications in active food packaging, particularly for liquid exudate absorption during storage. The research presents an effective method for producing biodegradable, functional materials through physical crosslinking, eliminating the need for chemical modifiers. These findings contribute to sustainable packaging solutions with tunable fluid absorption properties.