Iron oxyhydroxide colloids stabilized with polysaccharides

Abstract

Neutralization of iron salts in aqueous solutions of κ-carrageenan and cellulose sulfate results in iron oxyhydroxide–polysaccharide hybrid colloids with unusual pH stability up to pH 13. It is shown that both polysaccharides form a tight polymer layer surrounding the inorganic particles, which in the case of κ-carrageenan is cross-linked by helical domains forming a self-assembled nanoreactor. The stabilized iron oxyhydroxide particles can undergo further reactions, for example, it is possible by a chemical reaction to produce stabilized magnetite particles. Repetition of the loading/neutralization steps in the reaction results in hybrids with iron contents much higher than the stoichiometric balance of iron and functional groups of the polymer (greater than 100% Fe/SO4−). This combination of high iron content with a natural polysaccharide stabilizer makes these colloids interesting for a number of applications, for example, for nutritional purposes or as contrasting agents for tomography.