A1 Journal article (refereed)
Phase-selective low molecular weight organogelators derived from allylated D-mannose (2022)

Mattsson, I., Lahtinen, M., Sitdikov, R., Wank, B., Saloranta-Simell, T., & Leino, R. (2022). Phase-selective low molecular weight organogelators derived from allylated D-mannose. Carbohydrate research, 518, Article 108596. https://doi.org/10.1016/j.carres.2022.108596

JYU authors or editors

Publication details

All authors or editors: Mattsson, Ida; Lahtinen, Manu; Sitdikov, Ruzal; Wank, Bianca; Saloranta-Simell, Tiina; Leino, Reko

Journal or series: Carbohydrate research

ISSN: 0008-6215

eISSN: 1873-426X

Publication year: 2022

Publication date: 01/06/2022

Volume: 518

Article number: 108596

Publisher: Elsevier BV

Publication country: Netherlands

Publication language: English

DOI: https://doi.org/10.1016/j.carres.2022.108596

Research data link: https://dx.doi.org/10.5517/ccdc.csd.cc2b4qfn

Publication open access: Openly available

Publication channel open access: Partially open access channel

Publication is parallel published (JYX): https://jyx.jyu.fi/handle/123456789/81974

Additional information: Complete crystallographic data for the structural analysis have been deposited with the Cambridge Crystallographic Data Centre, CCDC no. 2149491 (compound 3) and 2149492 (compound 4),
https://dx.doi.org/10.5517/ccdc.csd.cc2b4qfn and https://dx.doi.org/10.5517/ccdc.csd.cc2b4qgp.

Abstract

In the last decades, synthesis and design of low molecular weight organogelators has gained increasing attention due to their versatile use in, for example, cosmetics, biomedicine and oil spill remediation. In this work, three potential gelators have been prepared from allylated d-mannose. Both the gelators and the corresponding gels formed were thoroughly characterized by crystallography, FTIR spectroscopy, SEM, rheometry and NMR spectroscopy, in solution and in solid state. The results showed that two of the compounds phase-selectively form gels with hydrocarbon solvents. The most promising gelator compound is alkene terminated, with the unsaturated end functionality not critical for gel formation, tentatively providing the possibility for customizing the gelation properties by further chemical modification. Alternatively, the alkene group could possibly be utilized as a linker for future coupling to carrier materials or surfaces to further increase the mechanical strength of the gel.

Keywords: gels; monosaccharides; carbohydrates; crystallography; NMR spectroscopy; infrared spectroscopy; utilisation

Free keywords: LMWOG; gels; D-mannose; phase selectivity; solid state NMR spectroscop

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Ministry reporting: Yes

Preliminary JUFO rating: 1