Low Molecular Weight Gelators: Advances, Challenges Associated With Synthesis and Applications

ABSTRACT

Low molecular weight organic gelators are unique class of gels formed through self‐assembly with subsequent entrapment of liquid. The self‐assembly is mediated by a variety of noncovalent interactions such as van der Waals interactions, hydrogen bonding and π stacking. Low molecular weight gelators are often classified based on the nature of solvent entrapped and thus could be either hydrogelators or organic gelators. Low molecular weight gelators have found diverse applications including their role as sensors, in agricultural applications and in selective drug delivery in biological systems. Though they have found wide utilization, the synthesis of low molecular weight gelators is a critical issue. The formation of stable, transparent gels that crystallize over time is still a major challenge in the field. The mechanism of self‐assembly in itself is challenging and prevention of crystallization, precipitation, solubilization and the driving force for the formation of low molecular weight organic gelators is still an intensively researched area in the field.