Sugar beet pectin is a byproduct of the sugar industry with a particularly low gelling power which hinders its application as gelling agent and thickener. Here we consider the use of freeze casting to shape sugar beet pectin into lightweight foams. Freeze casting processing conditions such as the applied thermal gradient and the polysaccharide concentration were explored to obtain macroporous lightweight foams with different textures. The precise control over the foams texture and pore anisotropy was decisive for their performance as liquid transport devices by capillary ascension and for their mechanical performance. Overall, the obtained results show that the formation of highly anisotropic structures using freeze casting can be instrumental in the upcycling of polysaccharide industrial byproducts.
Cite
@article{arxiv.1806.04191,
title = {Ice-templating beet-root pectin foams: Controlling texture, mechanics and capillary properties},
author = {Sarah Christoph and Ahmed Hamraoui and Estelle Bonnin and Catherine Garnier and Thibaud Coradin and Francisco M. Fernandes},
journal= {arXiv preprint arXiv:1806.04191},
year = {2018}
}