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Enhancing Structural Stability and Drug Release Control in Xanthan Gum–Poly(vinyl alcohol) Hydrogel Films via Ferric Ion Crosslinking
(2026-05-01)
Monvisade, Pathavuth
;
Napradit, Sasipa
;
Sintoppun, Tanaporn
;
Yamaguchi, Masayuki
This study investigates the development and characterization of xanthan gum/poly(vinyl alcohol) (XP) hydrogel films crosslinked with ferric ions via a dipping method for controlled oral drug delivery. The effects of ferric ion crosslinking on the physicochemical and mechanical properties of the films were systematically evaluated through swelling behavior, gel content, thermal and mechanical analyses, cytotoxicity testing, and in vitro drug release profiling using para-acetylaminophenol as a model drug under simulated digestive conditions. Crosslinking with ferric ions significantly enhanced the structural integrity of the films by reducing water uptake and improving gel stability in both simulated gastric (SGF) and intestinal fluids (SIF). Differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA) revealed restricted polymer chain mobility due to ionic interactions within the network. Mechanical testing showed increased tensile strength and Young’s modulus with higher crosslinking density. Cytotoxicity assays confirmed excellent biocompatibility, with high cell viability observed across all formulations. The films enabled controlled release of para-acetylaminophenol under simulated gastrointestinal conditions, with drug release kinetics suggesting a combination of diffusion-controlled and erosion-mediated mechanisms. These findings support the potential of Fe3+-crosslinked XP hydrogel films as stable and biocompatible carriers for sustained oral drug delivery.
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Dual covalent and ionic crosslinked xanthan gum–PVA hydrogel films for enhanced drug release performance
(2025-11-01)
Monvisade, Pathavuth
;
Napradit, Sasipa
;
Sintoppun, Tanaporn
;
Yamaguchi, Masayuki
This study presents the development and characterization of dual crosslinked xanthan gum–polyvinyl alcohol (XP) hydrogel films for potential use in controlled drug delivery applications. Hydrogel films were synthesized using glutaraldehyde for covalent crosslinking and Cu2+ ions for ionic crosslinking, with varying polymer ratios and crosslinker concentrations. The swelling behavior and gel content were evaluated in both distilled water at 25 °C and simulated body fluid (SBF) at 37 °C, revealing that dual crosslinking significantly enhanced structural integrity and swelling resistance, with gel content reaching up to 98%. Thermal analysis using DSC and DMA confirmed increased glass transition temperatures, indicating reduced polymer chain mobility due to denser crosslinking networks. Mechanical tests showed that the films possessed high tensile strength (60–62 MPa), with stiffness increasing alongside Cu2+ concentration and xanthan content. Cytocompatibility was validated through MTT assays on Vero cells, with all formulations exceeding 80% viability, thus classified as non-cytotoxic according to ISO 10993-5:2009 guidelines. Drug release studies using para-acetylaminophenol demonstrated sustained release behavior, achieving 50% release over 6 h in SBF. Kinetic analysis revealed that the release followed zero-order kinetics (R² = 0.9986) and case-II transport (n = 1.0396), indicating that release was governed by matrix swelling and erosion. These findings highlight the potential of XP dual crosslinked hydrogels as effective and biocompatible platforms for sustained drug delivery, particularly in wound care applications.
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Characterization of drum-dried thickeners for dysphagia-adapted liquid diets
(2025-06-01)
Wattanapan, Pattra
;
Sungsinchai, Sirada
;
Tanjor, Siriporn
;
Yangyuen, Suphan
;
Chiawchanwattana, Cherdpong
Dysphagia patients require suitable thickened liquid foods that are easy and safe to swallow. The use of thickeners is one possible approach to increasing the viscosity of liquid foods. This study aimed to develop a powdery thickener with high dispersibility and thickening capability using drum drying. The experimental design for thickener polysaccharides—namely xanthan gum (XG), carboxymethyl cellulose (CMC), and modified corn starch (MCS)—was conducted using the extreme vertices method (10 formulas), followed by mixing with maltodextrin, potassium chloride, and water. The solution was dried using a drum dryer at 120 °C. The dried samples were evaluated in terms of thickening capability, solubility, and stability in thickened liquid foods. The moisture content of the dried samples ranged from 4.40% to 6.06% (d.b.). The use of XG as the main thickener polysaccharide in the prepared thickeners resulted in higher viscosity and stability of all thickened liquid foods compared to CMC and MCS, respectively. In the cases of water, orange juice, milk, and cream soup thickened by the prepared thickener, the formulation containing only XG as the thickener polysaccharide exhibited the highest viscosities. Although orange juice and cream soup thickened with this formulation showed lower viscosities than those thickened with a commercial thickener, the same honey-like consistency was observed. Conversely, water and milk thickened with this formulation demonstrated higher viscosities than those thickened with the commercial product. The results of rheological, tribological, in vitro digestibility, and swallowing tests for this thickener were comparable to the commercial thickener, indicating its potential for use in dysphagia liquid diets.

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