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Preparation and characterization of novel tamarind gum-based hydrogels for antimicrobial drug delivery applications

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Abstract

Tamarind gum (TG) polysaccharide has shown great potential in food and pharmaceutical applications due to their viscosity-modulating properties. In this study, TG hydrogels of varied concentrations were developed by physical gelation method. The prepared hydrogels were characterized by microscopy, XRD, FTIR, mechanical, electrical and drug release studies. Microscopic studies showed formation of globular structures throughout the matrix. XRD and FTIR studies suggested an increase in the associative interactions when the TG content was increased, which in turn resulted in the alteration in the mechanical properties. An increase in the intrinsic ionic conductivity was predicted from the electrical studies. This increase in intrinsic ionic conductivity modulated the release of the drug from the hydrogels. The drug was released in its active form. In gist, it can be concluded that the physical hydrogels prepared using TG may be explored as matrices for drug delivery applications.

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Authors and Affiliations

  1. Department of Biotechnology and Medical engineering, National Institute of Technology, Rourkela, 769008, India

    Vivek Sharma, Pratyush Patnaik, K. Senthilguru, Suraj K. Nayak, Vinay K. Singh & Kunal Pal

  2. Department of Biomedical Engineering, Manipal University, Manipal, 576104, India

    Vivek Sharma & Goutam Thakur

  3. Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, India

    Irshaan Syed & Preetam Sarkar

Authors
  1. Vivek Sharma
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  2. Pratyush Patnaik
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  3. K. Senthilguru
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  4. Suraj K. Nayak
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  5. Irshaan Syed
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  6. Vinay K. Singh
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  7. Preetam Sarkar
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  9. Kunal Pal
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Correspondence to Kunal Pal.

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Sharma, V., Patnaik, P., Senthilguru, K. et al. Preparation and characterization of novel tamarind gum-based hydrogels for antimicrobial drug delivery applications. Chem. Pap. 72, 2101–2113 (2018). https://doi.org/10.1007/s11696-018-0414-x

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  • DOI: https://doi.org/10.1007/s11696-018-0414-x

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