Physico-Chemical and Structural Characterization of Mixed Natural Polymer Hydrogels Under Simulated Gastrointestinal Fluid

Functional food components are vital for preserving health and avoiding illnesses by supplying necessary nutrients and maintaining physiological equilibrium. Nevertheless, the efficient distribution of these substances is impeded by obstacles such as limited solubility and stability, particularly in the gastrointestinal system. Integrating these elements into hydrogel beads offers a viable approach to improve their absorption. This work investigated the synthesis of hydrogel beads by combining four natural polymers: carboxymethyl cellulose (CMC), alginate, chitosan, and guar gum. The hydrogel was formed by crosslinking aided with calcium chloride. The hydrogels were characterized by swelling tests, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Experiments conducted using simulated gastric and intestinal fluids showed that some formulations are appropriate for delivering nutrients to certain parts of the gastrointestinal tract. The FTIR analysis revealed clear characteristics of each polymer and their combinations in the hydrogel compositions. The hydrogel beads' morphological features were revealed by SEM imaging. This work offers valuable information on how to develop hydrogels as carriers for effectively delivering nutrients into the gastrointestinal system. It also proposes potential areas for further investigation in integrating active substances into hydrogel matrices. © 2024 by Indonesian Journal of Pharmacy (IJP).