Ionically cross-linked carrageenan-alginate hydrogel beads

Abstract

Hydrogel beads based on the carbohydrate biopolymers kappa-carrageenan and sodium alginate were newly prepared. Both classical and experimental design (Taguchi) methods were used to obtain the optimum conditions for the full-polysaccharide hydrogel preparation. The carrageenan-alginate (Caralgi) beads exhibited a surface morphology smoother than that of the one-polysaccharide network beads. Infrared spectroscopy and DSC/TGA thermal methods were used to study the chemical structure and thermal properties of the beads. The carrageenan parts appreciably enhanced thermostability of the networks. The fully carbohydrate-based hydrogel beads are expected to be biologically compatible and degradable. They are being considered as new carriers for drug loading and controlled delivery systems.