Preparation and Characterization of Glutaraldehyde-Crosslinked Kappa Carrageenan Hydrogel

Distantina, Sperisa; Rochmadi, Rochmadi; Fahrurrozi, Mohammad; Wiratni, Wiratni

doi:10.4186/ej.2013.17.3.57

Cited by 92 publications

(48 citation statements)

References 19 publications

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“…During the intermolecular cross‐linking caused by the acetylation reaction, the hydroxyl groups of PVA are consumed resulting in a material with a decreased degree of swelling . In addition, less water can be absorbed after the cross‐linking because the new structure has smaller intermolecular spaces …”

Section: Resultsmentioning

confidence: 99%

Characterization of PVA/glutaraldehyde hydrogels obtained using Central Composite Rotatable Design (CCRD)

et al. 2017

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Hydrogels are made from natural or synthetic polymers and, currently, they have many biomedical applications. In this work, the conditions for obtaining a hydrogel with similar physicochemical characteristics to the vitreous humor were defined using polyvinyl alcohol (PVA) and glutaraldehyde (GLUT) as cross-linker. The concentration of PVA and GLUT were modified, and their effect was analyzed in terms of the refractive index, density, and dynamic viscosity. The hydrogel which was obtained using 3.98% (w/V) of PVA, 3.13 mL (1.57 g) of GLUT in 100 mL, and the initial pH of 7.2 showed similar characteristics to the vitreous humor (density = 1.0174 ± 0.0050 g mL , dynamic viscosity = 3.7425 ± 0.1800 mPa s and refractive index = 1.3410 ± 0.0010). The hydrogels were further investigated by rheological measurements, infrared spectroscopy, differential scanning calorimetry, X-ray diffraction and determination of swelling degree. The reticulation with GLUT promoted an increase in viscosity and glass transition temperature. On the other hand, it stimulated a decrease in the swelling degree, crystallinity, melting temperature, and intensity of the band related to the -OH bond, compared with the PVA without reticulation. The reticulated hydrogel displayed Newtonian behavior and a higher apparent viscosity than the PVA. © 2017 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 106B: 1558-1566, 2018.

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Section: Resultsmentioning

confidence: 99%

Characterization of PVA/glutaraldehyde hydrogels obtained using Central Composite Rotatable Design (CCRD)

et al. 2017

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“…The crosslinking reaction takes place when glutaraldehyde (GA) reacts with the –OH groups of MA polysaccharides during the immersion time . The degree of crosslinking of the membranes is strongly dependent on the reaction time . In this work 12 and 24 h crosslinking time were assayed.…”

Section: Resultsmentioning

confidence: 99%

Development of dense films from Melia azedarach polysaccharides

Masuelli

Garcı́a

Marchese

et al. 2014

J of Applied Polymer Sci

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The aim of this work was to prepare dense films from polysaccharides extracted from Melia azedarach (MA) to be used e.g. in agricultural industry. Crosslinking of MA films with glutaraldehyde (Glu) through immersion method were performed. Structural features of films were elucidated by FTIR and XRD analysis. The influence of crosslinking in mechanical properties, water uptake and water vapor permeation was evaluated. Results showed neat Melia azedarach film presented high elongation and elastic modulus. Hydroxyl functional groups present in MA were reacted with glutaraldheyde to render a crosslinked matrix. It was observed through FTIR analysis that OH band reduces intensity due to the formation of acetal linkage, as the crosslinking time increases. XRD evidenced structural changes in MA arrangement with the crosslinking time. Chemical crosslinking during 12 h and 24 h rendered insoluble but less deformable films. Water uptake and water vapor permeability were reduced as the crosslinking time increased. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41624.

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“…In addition, all samples showed bands at 920 and 842 cm −1 which are attributed to 3,6-anhydro-d-galactose ring and d-galactose-4sulfate which are associated with carrageenan functional groups (Distantina, Rochmadi, Fahrurrozi, & Wiratni, 2013;Rhim & Wang, 2014). Meanwhile, the incorporation of G and Tp into the film matrix shifted the band to a lower wavenumber.…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 92%

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

Hamid

Yahaya

Saupy

et al. 2019

J Food Process Preserv

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Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product. Practical applications Recent strategy on the development of biodegradable film for food packaging is important as an alternative to the petrochemical‐derived plastic that is harmful to the environment. SRC is one of the potential biopolymers that has the ability to form a strong gel and provides efficient barrier against gas, lipids, and oils, and addition of plasticizer glycerol into SRC enhanced mechanical and barrier properties of the films. The present study showed the potential of α‐tocopherol within the SRC film plasticized with glycerol as active packaging on the film characteristics and increased the shelf life of meat patties. Hence, the active packaging film developed is not only contributes to reduce plastic waste discharged to environment but can be a potential substitute of synthetic preservative in food.

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Preparation and Characterization of Glutaraldehyde-Crosslinked Kappa Carrageenan Hydrogel

Cited by 92 publications

References 19 publications

Characterization of PVA/glutaraldehyde hydrogels obtained using Central Composite Rotatable Design (CCRD)

Characterization of PVA/glutaraldehyde hydrogels obtained using Central Composite Rotatable Design (CCRD)

Development of dense films from Melia azedarach polysaccharides

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

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