Polyvinyl alcohol/sodium alginate (PVA/SA) hydrogel was successfully prepared by freeze thaw process. Without crosslinking agent, hydrogel was formed by using 3, 5 and 7 consecutive cycles of freeze thaw. Hydrogel can be formed by hydrogen bonding formation between OH-group of sodium alginate and polyvinyl alcohol throughout network. Scanning electron microscope reported that microstructure of hydrogel was well packed. The interconnect porosity was also observed. Differential scanning calorimetry exhibited that two exothermic peaks at temperature of 110℃ and 225℃ were observed due to evaporation of water molecule and melting temperature of hydrogel, respectively. The swelling behavior was rapidly increased within initial stage and then it was dimensionally stable. With low sodium alginate content, tensile strength was slightly superior, whereas low in vitro degradation behavior was observed. It was remarkable to note that polyvinyl alcohol/sodium alginate (PVA/SA) hydrogel exhibited outstanding properties for being as a medical material.
1, 3 and 5 %wt of 4‐hydroxybenzoic acid (4HB) was successfully loaded into sodium alginate and polyvinyl alcohol‐based hydrogel composite for enhancement of antioxidant activities. Hydrogel was prepared by freeze thaw technique. No crosslinking agents were employed. Fourier transform infrared and X‐ray diffraction technique revealed that no significant change of functional group and crystallinity was observed when 4HB was loaded. By using freeze thaw technique, microstructural properties were well packed as reported by scanning electron microscope. Due to small amount of 4‐hydroxybenzoic acid, thermal characteristic was presented in the similar feature compare to pristine hydrogel. Differential scanning calorimetry exhibited that the glass transition and melting temperatures were reported to be 90 °C and 225 °C, respectively. However, tensile strength was slightly reduced by loading 4HB. The swelling behavior was very rapidly increased at the initial stage and then it was stable. Antioxidant activities were observed by means of DPPH assay. It was important to note that 4HB loaded into sodium alginate and polyvinyl alcohol‐based hydrogel exhibited outstanding properties to be candidate as food additives to help prevent food deterioration.
Sodium alginate and poly vinyl alcohol-based hydrogel was successfully prepared by freeze thaw process. Without crosslinking agent, hydrogel was formed by using 3, 5 and 7 consecutive cycles of freeze thaw. Hydrogel can be formed by hydrogen bonding formation between OH-group of sodium alginate and poly vinyl alcohol throughout network. Scanning electron microscope reported that microstructure of hydrogel was well packed. The interconnect porosity was also observed. Differential scanning calorimetry exhibited that two exothermic peaks at temperature of 110ºC and 225ºC were observed due to evaporation of water molecule and melting temperature of hydrogel, respectively. The swelling behavior was rapidly increased within initial stage and then it was dimensionally stable. With low sodium alginate content, tensile strength was slightly superior, whereas low in vitro degradation behavior was observed. It was remarkable to note that sodium alginate and poly vinyl alcohol-based hydrogel exhibited outstanding properties for being as a medical material.
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