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Article

Effect of Hyaluronic Acid Content on Functional Properties, Antioxidant Activity, and In Vitro Digestion of Food-Grade Furcellaran Hydrogels and Emulgels

by
Anna Stępień
1,*,
Lesław Juszczak
2,3,
Aneta Koronowicz
4,
Aleksandra Such
4,
Grzegorz Kowalski
1,
Beata Synkiewicz-Musialska
5,
Piotr Zachariasz
5 and
Ewelina Jamróz
6,7
1
Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Kraków, Poland
2
Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Kraków, Poland
3
Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, Armii Krajowej 13/15, PL-42-200 Częstochowa, Poland
4
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Kraków, Poland
5
Łukasiewicz Research Network—Institute of Microelectronics and Photonics, LTCC Technology, Zabłocie 39, 30-701 Kraków, Poland
6
Department of Chemistry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Kraków, Poland
7
Department of Packaging and Logistic Processes, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
*
Author to whom correspondence should be addressed.
Materials 2025, 18(24), 5581; https://doi.org/10.3390/ma18245581
Submission received: 30 October 2025 / Revised: 27 November 2025 / Accepted: 1 December 2025 / Published: 12 December 2025
(This article belongs to the Special Issue Functional Hydrogels: Design, Properties and Applications (Second Edition))
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Abstract

Gel biocomposites, with their wide range of properties, are increasingly popular in many industries, while hyaluronic acid (HA), due to its unique water-binding mechanisms, has a high application potential in these types of materials. Furcellaran-based composite hydrogels and emulsion gels with different HA additions were produced and the effect of HA concentration on physical, color, textural, mechanical, rheological, and antioxidant properties was evaluated. A polysaccharide network was observed, which—according to Fourier transform infrared spectroscopy(FTIR) and X-ray diffraction (XRD) data—is stabilized by hydrogen bonding. Emulsion gels revealed denser structures. Small deformation tests confirmed elastic–solid type of all investigated gels. The opposite effect of HA on the swelling behavior of hydro- and emulgels was observed. Increasing hyaluronic acid content resulted in elasticity enhancement and hardness reduction. Antioxidant potential of composites significantly increased with HA concentration. The obtained materials have potential applications as plat-based delivery systems for hydrophilic and lipophilic bioactive components.
Keywords: evening primrose oil; large scale deformation; rheology; texture profile analysis; composite gels; scanning electron microscopy evening primrose oil; large scale deformation; rheology; texture profile analysis; composite gels; scanning electron microscopy

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MDPI and ACS Style

Stępień, A.; Juszczak, L.; Koronowicz, A.; Such, A.; Kowalski, G.; Synkiewicz-Musialska, B.; Zachariasz, P.; Jamróz, E. Effect of Hyaluronic Acid Content on Functional Properties, Antioxidant Activity, and In Vitro Digestion of Food-Grade Furcellaran Hydrogels and Emulgels. Materials 2025, 18, 5581. https://doi.org/10.3390/ma18245581

AMA Style

Stępień A, Juszczak L, Koronowicz A, Such A, Kowalski G, Synkiewicz-Musialska B, Zachariasz P, Jamróz E. Effect of Hyaluronic Acid Content on Functional Properties, Antioxidant Activity, and In Vitro Digestion of Food-Grade Furcellaran Hydrogels and Emulgels. Materials. 2025; 18(24):5581. https://doi.org/10.3390/ma18245581

Chicago/Turabian Style

Stępień, Anna, Lesław Juszczak, Aneta Koronowicz, Aleksandra Such, Grzegorz Kowalski, Beata Synkiewicz-Musialska, Piotr Zachariasz, and Ewelina Jamróz. 2025. "Effect of Hyaluronic Acid Content on Functional Properties, Antioxidant Activity, and In Vitro Digestion of Food-Grade Furcellaran Hydrogels and Emulgels" Materials 18, no. 24: 5581. https://doi.org/10.3390/ma18245581

APA Style

Stępień, A., Juszczak, L., Koronowicz, A., Such, A., Kowalski, G., Synkiewicz-Musialska, B., Zachariasz, P., & Jamróz, E. (2025). Effect of Hyaluronic Acid Content on Functional Properties, Antioxidant Activity, and In Vitro Digestion of Food-Grade Furcellaran Hydrogels and Emulgels. Materials, 18(24), 5581. https://doi.org/10.3390/ma18245581

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