Development of a stable hydrogel network based on agar-kappa-carrageenan blend cross-linked with genipin

Blend of food hydrocolloids, viz. agar and kappa-carrageeenan (agar/kC), was treated with the natural cross-linker genipin in aqueous medium to impart functional stability. The genipin-fixed blend exhibited remarkable stability in the wide range of pH 1-12, as well as in Ringer's solution. Ratios of the hydrocolloids and genipin in the blend as well as in the cross-linked product were optimized (agar/kC 25:75 and agar/kC/genipin 25:75:0.8, w/w) on the basis of swelling properties. Compatibilities of unmodified blend (agar/kC) and the cross-linked blend product in aqueous solution were studied by measuring apparent and intrinsic viscosities and UV absorptions. Properties of agar/kC blend and the genipin cross-linked blend in solid state were evaluated by bulk and true density, pore volume, porosity, thermogravimetric analysis (TGA), swelling ability, X-ray diffraction, degradation rate in vitro, optical microscopy, scanning electron microscopy (SEM) and theological measurements. The cross-linked blend exhibited higher viscosity, thermal stability and swelling ability as well as low weight loss ratio compared to those of the un-modified blend. The presence of genipin in the cross-linked polymer network was confirmed by MS/MS analysis. This genipin cross-linked blend presents an immense potential for food applications and in other pH-specific applications as well. (C) 2008 Elsevier Ltd. All rights reserved.