Preparation and Characterization of Silica-Coated Sodium Alginate Hydrogel Beads and the Delivery of Curcumin

Abstract

In this study, to address the defects of sodium alginate (SA), such as its susceptibility to disintegration, silica was coated on the outer layer of sodium alginate hydrogel beads in order to improve its swelling and slow-release properties. Tetraethyl orthosilicate (TEOS) was used as the hydrolyzed precursor, and the solution of silica precursor was prepared by sol-gel reaction under acidic conditions. Then SA–silica hydrogel beads prepared by ionic crosslinking method were immersed into the SiO₂ precursor solution to prepare SA–silica hydrogel beads. The chemical structure and morphology of the hydrogel beads were characterized by XRD, FTIR, and SEM, and the results showed that the surface of SA–silica beads was successfully encapsulated with the outer layer of SiO₂, and the surface was smooth and dense. The swelling experiments showed that the swelling performance effectively decreased with the increase of TEOS molar concentration, and the maximum swelling ratio of the hydrogel beads decreased from 41.07 to 14.3, and the time to reach the maximum swelling ratio was prolonged from 4 h to 8 h. The sustained-release experiments showed that the SA–silica hydrogel beads possessed a good pH sensitivity, and the time of sustained-release was significantly prolonged in vitro. Hemolysis and cytotoxicity experiments showed that the SA-silica hydrogel beads were biocompatible when the TEOS molar concentration was lower than 0.375 M. The SA–silica-2 hydrogel beads had good biocompatibility, swelling properties, and slow-release properties at the same time.

Keywords:

• Hydrogel bead
• Sodium alginate
• SiO₂
• Curcumin
• Drug slow release

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The raw/processed data required to reproduce these findings cannot be shared at this time as the data also forms part of an ongoing study.

Additional information

Funding

The work was financially supported by National Natural Science Foundation of China (31700689), Natural Science Foundation of Shanxi Province (202203021221093), Key Technology Research and Development Plan of Jinzhong City in Shanxi (Y201022), Liuweizhai Food Research Institute (213020310-J). Research Project Supported by Shanxi Scholarship Council of China (2024-055);