Abstract
Three-dimensional polymeric network of hydrogels avoids its dissolution into the aqueous region. Hydrogels must have strong structural integrity to be used for drug/nutraceutical delivery. A three factor-three-level Box-Behnken design was used to understand the effects of starch concentration, NaCl, and pH on the textural and structural integrity of Lysine modified kutki millet starch hydrogels. Various kinetic models were fitted to the time-course measurement of shrinkage behavior of both conventionally (CDHG) and freeze-dried (FDHG) hydrogel. Increasing the swelling temperature (5–50 °C) showed values of higher molecular weight of polymer chains between neighboring crosslinks \((\overline{{M }_{c})}\) (g/mol) for FDHG (9539.59–56,769.72) than CDHG (1096.28–11,420.48). Similarly, mesh size (ξ) was more for FDHG (38.63–109.53 Ȧ) than CDHG (10.97–42.74 Ȧ). However, other network parameters such as polymer volume fraction (\({\varnothing }_{p}\)) was lower for FDHG (0.229-0.146) than CDHG (0.3882–0.222). These values suggest low swelling power of CDHG compared to FDHG. Thermodynamically, FDHG took less energy to swell than CDHG. The study showed that FDHG has better properties than CDHG and could be employed in nutraceutical delivery.
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Acknowledgements
Ms. Palak received financial assistance from the All-India Council for Technical Education (NDF/AICTE), New Delhi, as part of the National Doctoral Fellowship Scheme. The authors are grateful to the analytical facilities provided by the Central Instrumentation Facility, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab (India).
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Palak Mahajan: Writing–original draft, Methodology, Formal analysis, Investigation, Conceptualization. Manab Bandhu Bera: Visualization, Supervision, Writing – review & editing, Conceptualization. Parmjit Singh Panesar: Supervision, Writing, Rimpi Foujdar: Visualization and review.
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Mahajan, P., Bera, M.B., Panesar, P.S. et al. Thermodynamic and network characteristics of optimized lysine-modified kutki (Panicum sumatrense) millet starch hydrogels. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05953-x
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DOI: https://doi.org/10.1007/s13197-024-05953-x