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Investigating the fabrication and functional properties of new composite hydrogels containing gellan/ alginate/ xanthan gum

  • Original Paper: Characterization methods of sol-gel and hybrid materials
  • Published:
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Abstract

The objectives of this study were to create composite hydrogels from gellan, alginate, and xanthan gums and study their functional properties. The characteristics of gellan (1.25–0.05%), gellan-alginate (1: 0, 0.25: 0.75, 0.5: 0.5, 0.75: 0.25 and 0:1), and gellan (0.5%)-alginate(0.5%)-xanthan (0.1, 0.15 and 0.3%) hydrogels were investigated. The results showed the gellan hydrogel structure had dense mesh and small pore size compared to alginate gel. With the combination of gellan and alginate, the pore size of network and swelling index increased. Tri-polymeric hydrogels created a network with bigger pore size, which improved the swelling capacity of the hydrogel. But, the swelling index decreased with increasing xanthan gum concentration from 0.1% to 0.3% (w/w). The gellan-alginate gel had more hardness and consistency value compared to the mono-polymeric and tri-polymeric hydrogels. Thermal stability of hydrogels increased by the combination of gums and FTIR confirmed the interaction of the polymers. As a result, multi-polymeric hydrogels of alginate-gellan-xanthan can create new structures with more swelling ability, consistency, and thermal stability for use in the nutraceutical delivery and restructuring of foods.

Graphical Abstract

Microstructure and swelling index of hydrogels prepared from gellan, alginate, gellan-alginate and gellan-alginate- xanthan gum.

Highlights

  • Composite hydrogels prepared by gellan, alginate, and xanthan gums.

  • Cellan hydrogel structure had dense mesh and small pore size.

  • Combination of gellan and alginate increased pore size and swelling index.

  • Tri-polymeric hydrogel had bigger pore size network and more swelling ability.

  • Multi-polymeric hydrogels create new structures with more consistency and thermal stability.

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Data availability

All data generated or analyzed during this study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors are thankful to the laboratories of the Research Institute of Food Science and Technology, Mashhad, Iran for their support to conduct the research work.

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Authors and Affiliations

  1. Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), PO Box, 91895-157.356, Mashhad, Iran

    Sara Naji-Tabasi & Atena Modiri Dovom

  2. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), PO Box, 91895-157.356, Mashhad, Iran

    Mostafa Shahidi-Noghabi

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  1. Sara Naji-Tabasi
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  2. Mostafa Shahidi-Noghabi
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Correspondence to Sara Naji-Tabasi.

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Naji-Tabasi, S., Shahidi-Noghabi, M. & Dovom, A.M. Investigating the fabrication and functional properties of new composite hydrogels containing gellan/ alginate/ xanthan gum. J Sol-Gel Sci Technol 105, 637–649 (2023). https://doi.org/10.1007/s10971-022-06014-5

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  • DOI: https://doi.org/10.1007/s10971-022-06014-5

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