Swelling of high acyl gellan gum hydrogel: characterization of network strengthening and slower release

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@article{c4954f92bba8464e8bf179a4e974e9ca,
title = "Swelling of high acyl gellan gum hydrogel: characterization of network strengthening and slower release",
abstract = "This study examined the mechanism of swelling for high acyl (HA) gellan gum and the impacts on the hydrogel mechanical properties and the release of a model drug (glucose). Controlling the material properties and the release of entrapped drugs during use in aqueous environments, such as the stomach or bodily fluids, are crucial in designing functional applications. Swelling of HA gellan gum was controlled by varying the osmotic environment with salts and solvents, and effects on the gel network were characterized by uniaxial compression tests, DSC, and rheology. Low ionic strength solutions caused the greatest degree of swelling (up to 400 %) and corresponded to a more brittle gel with a greater modulus and greater network enthalpy. Swelling slowed the release of glucose by decreasing the diffusion flux. The osmotic environment was found to produce different functional properties, and it is crucial to consider these changes in the design of formulations.",
keywords = "Drug release, Gellan gum, Gellan hydrogel, Superabsorbent hydrogel, Swelling, Tissue scaffold",
author = "Kanyuck, {K. M.} and Mills, {T. B.} and Norton, {I. T.} and Norton-Welch, {A. B.}",
note = "Funding Information: This research was partially funded by the Engineering and Physical Sciences Research Council [grant number EP/K030957/1 ], the EPSRC Centre for Innovative Manufacturing in Food . Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
month = may,
day = "1",
doi = "10.1016/j.carbpol.2021.117758",
language = "English",
volume = "259",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Swelling of high acyl gellan gum hydrogel

T2 - characterization of network strengthening and slower release

AU - Kanyuck, K. M.

AU - Mills, T. B.

AU - Norton, I. T.

AU - Norton-Welch, A. B.

N1 - Funding Information: This research was partially funded by the Engineering and Physical Sciences Research Council [grant number EP/K030957/1 ], the EPSRC Centre for Innovative Manufacturing in Food . Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021/5/1

Y1 - 2021/5/1

N2 - This study examined the mechanism of swelling for high acyl (HA) gellan gum and the impacts on the hydrogel mechanical properties and the release of a model drug (glucose). Controlling the material properties and the release of entrapped drugs during use in aqueous environments, such as the stomach or bodily fluids, are crucial in designing functional applications. Swelling of HA gellan gum was controlled by varying the osmotic environment with salts and solvents, and effects on the gel network were characterized by uniaxial compression tests, DSC, and rheology. Low ionic strength solutions caused the greatest degree of swelling (up to 400 %) and corresponded to a more brittle gel with a greater modulus and greater network enthalpy. Swelling slowed the release of glucose by decreasing the diffusion flux. The osmotic environment was found to produce different functional properties, and it is crucial to consider these changes in the design of formulations.

AB - This study examined the mechanism of swelling for high acyl (HA) gellan gum and the impacts on the hydrogel mechanical properties and the release of a model drug (glucose). Controlling the material properties and the release of entrapped drugs during use in aqueous environments, such as the stomach or bodily fluids, are crucial in designing functional applications. Swelling of HA gellan gum was controlled by varying the osmotic environment with salts and solvents, and effects on the gel network were characterized by uniaxial compression tests, DSC, and rheology. Low ionic strength solutions caused the greatest degree of swelling (up to 400 %) and corresponded to a more brittle gel with a greater modulus and greater network enthalpy. Swelling slowed the release of glucose by decreasing the diffusion flux. The osmotic environment was found to produce different functional properties, and it is crucial to consider these changes in the design of formulations.

KW - Drug release

KW - Gellan gum

KW - Gellan hydrogel

KW - Superabsorbent hydrogel

KW - Swelling

KW - Tissue scaffold

UR - http://www.scopus.com/inward/record.url?scp=85100701012&partnerID=8YFLogxK

U2 - 10.1016/j.carbpol.2021.117758

DO - 10.1016/j.carbpol.2021.117758

M3 - Article

AN - SCOPUS:85100701012

VL - 259

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

M1 - 117758

ER -