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Swelling and Release Properties of Functional κ-carrageenan Hydrogel Nanocomposites

Published online by Cambridge University Press:  27 February 2012

Ana Luísa Daniel da Silva
Affiliation:
CICECO and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Ana M. Salgueiro
Affiliation:
CICECO and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Sara Fateixa
Affiliation:
CICECO and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Joana Moreira
Affiliation:
CICECO and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Ana C. Estrada
Affiliation:
CICECO and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Ana M. Gil
Affiliation:
CICECO and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Tito Trindade
Affiliation:
CICECO and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Abstract

Today polysaccharide based hydrogel nanocomposites are receiving high importance as biomaterials for drug delivery. Inorganic nanoparticles (NPs) are incorporated into the polymer matrix to provide novel functionalities to the hydrogels. However, the effect of nanofillers on the release properties has not been totally understood. In this work, we investigate the influence of inorganic functional nanofillers (Fe3O4 and Au NPs) with variable size and shape on the structure of κ-carrageenan hydrogels and on the kinetics and release mechanism of methylene blue (MB) as model drug. It was shown that, depending on the nature of the nanofiller incorporated, and for equivalent nanofiller content, the mechanism of MB release can be adjusted either to by diffusion or polymer relaxation mechanism. The mechanism of the MB release was found to be determined by the strength and microstructure of the gel network and extent of gel swelling, which are affected by the extent of incorporation of the nanofillers.

Type
Research Article
Copyright
Copyright © Materials Research Society 2012

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References

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