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
Contributing organizations
Ministry reporting: Yes
Reporting Year: 2022
Preliminary JUFO rating: 1