Formulation and characterization of hydrogel based on pectin and brea gum

Abstract

A hydrogel is a three-dimensional network formed by flexible chains of polymers that absorb considerable amounts of water. The objectives of this work were to formulate hydrogels from pectin and brea gum and to study their functional properties. Brea gum solutions present positive charge below pH = 3.5. Pectin has anionic character due to uronic acids. Hydrogels were formulated from pectin and brea gum solutions. DSC and FTIR confirmed the existence of strong interaction between both polymers. Rheological and texture profiles indicated that hydrogels behaved as a strong gels. Swelling and erosion were dependent on the pH values of the medium. The release of a dye molecule from the hydrogel was controlled by a Fickian diffusion mechanism. The capability of these hydrogels to respond to the changes in pH of the medium and to modify dye release, could be valuable for medical, food and industrial uses.