| _version_ | 1866901237879799808 |
|---|---|
| author | Leyva Jimenez, Javier |
| author_facet | Leyva Jimenez, Javier |
| contents | <p>Structure properties of alginate and glycerol hydrogels (93:7 v/v) functionalized with gallic acid (0.1%, 0.5%, and 0.8%) (w/v) were<br>evaluated as plastic alternatives for food packaging.Athorough characterization of these hydrogelswas performed, evaluating their<br>physico-mechanical, optical, and functional properties, particularly for potential applications in food packaging. FTIR analysis<br>confirmed interactions between the hydrogel matrix and gallic acid, highlighting the formation of hydrogen bonds. The BET<br>method and high-resolution scanning electron microscopy (HRSEM) further verified the homogeneity of the hydrogel surfaces.<br>The inclusion of gallic acid led to increased thickness, permeability, and swelling capacity. However, ultimate tensile strength<br>and fracture toughness significantly decreased, especially in hydrogels containing the highest gallic acid concentration (0.8%).<br>Functionalized hydrogels exhibited enhanced antioxidant activity, as demonstrated by DPPH and FRAP assays. Hydrogels with<br>0.5% gallic acid showed a 4.4–4.8-fold increase in antioxidant activity, while those with 0.8% gallic acid achieved a 7.0–7.3-fold<br>enhancement. The release of gallic acid from the hydrogels followed a dose-dependent pattern, with peak release occurring within<br>1–2 h. These findings suggest that alginate-based hydrogels functionalized with gallic acid offer a promising approach for the<br>controlled release of bioactive compounds, presenting potential applications in innovative packaging solutions.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_1002_fft2_70072 |
| institution | Zenodo |
| language | |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Structure Properties of Gallic Acid‐Enhanced Alginate Hydrogels for Sustainable Food Packaging as Plastic Replacement Leyva Jimenez, Javier <p>Structure properties of alginate and glycerol hydrogels (93:7 v/v) functionalized with gallic acid (0.1%, 0.5%, and 0.8%) (w/v) were<br>evaluated as plastic alternatives for food packaging.Athorough characterization of these hydrogelswas performed, evaluating their<br>physico-mechanical, optical, and functional properties, particularly for potential applications in food packaging. FTIR analysis<br>confirmed interactions between the hydrogel matrix and gallic acid, highlighting the formation of hydrogen bonds. The BET<br>method and high-resolution scanning electron microscopy (HRSEM) further verified the homogeneity of the hydrogel surfaces.<br>The inclusion of gallic acid led to increased thickness, permeability, and swelling capacity. However, ultimate tensile strength<br>and fracture toughness significantly decreased, especially in hydrogels containing the highest gallic acid concentration (0.8%).<br>Functionalized hydrogels exhibited enhanced antioxidant activity, as demonstrated by DPPH and FRAP assays. Hydrogels with<br>0.5% gallic acid showed a 4.4–4.8-fold increase in antioxidant activity, while those with 0.8% gallic acid achieved a 7.0–7.3-fold<br>enhancement. The release of gallic acid from the hydrogels followed a dose-dependent pattern, with peak release occurring within<br>1–2 h. These findings suggest that alginate-based hydrogels functionalized with gallic acid offer a promising approach for the<br>controlled release of bioactive compounds, presenting potential applications in innovative packaging solutions.</p> |
| title | Structure Properties of Gallic Acid‐Enhanced Alginate Hydrogels for Sustainable Food Packaging as Plastic Replacement |
| url | https://doi.org/10.1002/fft2.70072 |