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Properties and Anti-Ultraviolet Activity of Gallic Acid-Chitosan-Gelatin Mixed Gel

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Abstract

Hydrogel has high water content and structural similarity with natural extracellular matrix. So it has been widely studied and applied in the field of biomedicine. In order to further develop multifunctional hydrogels, we prepared mixed gels with anti-ultraviolet properties. This study found that the addition of polysaccharides and polyphenols was beneficial to the rheological, mechanical properties, and biological activity of the protein. Chitosan (CS) could significantly improve the viscoelasticity, hardness, gel strength, thermal stability and crystallinity of gelatin. Interestingly, the addition of gallic acid (GA) could not only provide significant cross-linking effect, improve gel properties and microstructure, but also improve the UV resistance of the mixed gel.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (No. 31922072), the China Agriculture Research System (No. CARS-48), the Fundamental Research Funds for the Central Universities (No. 2019 41002), the Taishan Scholar Project of Shandong Province (No. tsqn201812020).

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China

    Wenjie Wang, Changhu Xue & Xiangzhao Mao

  2. Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266200, China

    Changhu Xue & Xiangzhao Mao

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  1. Wenjie Wang
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  2. Changhu Xue
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Correspondence to Xiangzhao Mao.

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Wang, W., Xue, C. & Mao, X. Properties and Anti-Ultraviolet Activity of Gallic Acid-Chitosan-Gelatin Mixed Gel. J. Ocean Univ. China 21, 204–212 (2022). https://doi.org/10.1007/s11802-022-4820-x

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