Fabrication and characterization of novel antibacterial chitosan/dialdehyde guar gum hydrogels containing pomegranate peel extract for active food packaging application.

This study aimed to investigate synthesis and structural characteristics of the chitosan (CS) - modified dialdehyde guar gum (DAGG) hydrogel through the Schiff base reaction. The highest swelling capacity was achieved as about 12,000% of dry weight of the freeze-dried powder at CS: DAGG hydrogel with the mixing ratio of 30:70. The swelling ratio was not affected by changes in pH, which could be considered as an important property in the control of moisture in absorbent pad. The FTIR results indicated that the new amide groups have been formed at 1680 cm-1, which can be attributed to the covalent bond between the amide groups of CS and the aldehyde groups of GG. Based on a SEM image, the prepared hydrogel showed the porous structure so it verified the crosslinking formation between the two polymers. Rheological analyses confirmed that formation compact and porous structure led to some noteworthy improvements in the strength of hydrogel prepared with a high ratio of DAGG. The hydrogel loaded with 5% pomegranate peel extract (PPE) showed both good antioxidant (81.13%) and antimicrobial activities. The hydrogel was observed to have a good potential to be used as an antibacterial pad.