Gelatin based pH sensitive hydrogels for biomedical and food packaging applications

Abstract

The thesis is focused on preparation and characterization of physically cross-linked, newlinepH sensitive hydrogels for biomedical and food packaging applications. Though gelatin newlineis a protein based hydrophilic biopolymer with plenty of functional groups, its utility in newlinebiomedical and food packaging applications is limited due to its weak mechanical newlineproperty. The drawback is tackled by blending it with other hydrophilic polymers like newlinesodium alginate and polyvinylpyrrolidone as done in the present work. Functionally newlineactive ingredients were effectively incorporated in the hydrogel matrix utilizing its soft newlineinteraction to retain their reversible nature in bond formation and for its easier newlinedegradation after use. newlineThe thesis comprises of six chapters in which, the first chapter give an overview on pH newlinesensitive hydrogels. A critical literature survey, the scope and the objectives of the thesis newlineare also presented in this chapter. Chapter 2 gives a detailed description about the newlinedifferent materials used, preparation methods employed and experimental techniques newlineapplied for the present research work. newlinePreparation and characterization of a pH sensitive, micellar nanocomposite hydrogel film newlinefrom gelatin and sodium alginate for controlled release of antibiotic (ciprofloxacin newlinehydrochloride) has been discussed in Chapter 3. Drug loaded gelatin/sodium alginate newlineblend film was prepared in presence of anionic surfactant, sodium dodecyl sulfate-SDS. newlineThe SDS monomers were self-assembled to form micelles inside the film matrix in newlinepresence of drug and cross-linked ionically using Ca2+ions. SDS micelles helped to newlineenhance the encapsulation of the drug inside the hydrogel film and sustain its release from newlinethe matrix. The film showed pH sensitive reversible swelling and de-swelling property,