Bio-Hydrogels Derived from Agarose and Cellulose: Characterization and Swelling Properties

There are a lot of postharvest techniques to extend the shelf-life of foods. One of them was the use of materials such as hydrogel. Hydrogel which is made from bio-based materials usually known as bio-hydrogel. The functional properties of bio-hydrogel were in the ability to absorb water which is usually the main problem of food spoilage. In this study, bio-hydrogel was made from agarose and cellulose to form robust material which can be incorporated into packaging or stand alone as an addition material into food system in order to get more sustainable option packaging for the environment. Bio-hydrogel was formulated using Agarose, Natrium carboxymethylcellulose (CMCNa), Hydroxyethyl cellulose (HEC), and 1-Ethyl-3-(3-dimethylaminopropyhyl). The resulted hydrogel showed the firm hydrogel which has hardness value of 261 g-1116 g. P1,5%C0% (polymer concentration-P; crosslinker concentration-C) had maximum swelling value of 46,86 g/g when in the form of beads, whereas in the form of particle material P2%C2,5% had maximum swelling value of 34,83 g/g. The materials derived from this study have firm shapes with their specific characteristic and swelling value in both forms (bead and particle). They can be utilize for many applications includes food.