The development of functional hydrogels is currently receiving great attention. In this study, a squid by-product, gelatin (SG)-acetic acid solution, was added to a commercial chitosan (CH)-acetic acid solution to develop an antioxidant hydrogel. The CH-SG mass ratios evaluated were 1:0, 2:1, and 1:2. Glutaraldehyde was used as cross linker. The effects of the SG addition to the hydrogel on different properties (physical in general, stability in aqueous media at pH 7.2, swelling, textural profile, and antioxidant) were evaluated. The interaction of CH and SG was established by scanning electron microscope microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and nuclear magnetic resonance spectroscopy (NMR). As a result, the addition of SG decreased the resistance to flow, hardness, chewiness, and stability, but increased the springiness, resilience, and antioxidant properties of CH hydrogels. The SEM analysis revealed that the CH-GS hydrogel showed a relatively more porous structure. FTIR and NMR analyses suggested a good compatibility of the components due mainly to an increased hydrogen bond formation. The present results suggest that CH could establish a valuable interaction with SG, so that a new hydrogel with enhanced textural and antioxidant properties would be produced, which would enable its potential application in biomedical and food industries.
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| http://dx.doi.org/10.3390/gels11020109 | DOI Listing |
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