Thermally reversible Mesona chinensis polysaccharide hydrogel

As people become more health conscious, Mesona chinensis polysaccharide-tapioca starch (MCP-TS) hydrogel is attracting considerable attention. Several studies have been conducted on the rheological characteristics and gelling behavior of MCP-TS hydrogel, but very few researches have been performed on their thermal reversibility. In the present study, the thermally reversible characteristics and mechanisms of MCP-TS hydrogels were investigated using rheological tests and Fourier transform infrared spectroscopy. According to the results, the mechanical characteristics of the MCP-TS hydrogel did not change dramatically after 10 cycles of heating and cooling processes, and hydrogen bonds were important factors that contributed to the formation of MCP-TS hydrogels. In addition, the MCP-TS hydrogel had a high water-holding capacity (more than 98%) and can maintain its shape in water for at least 64 h. Furthermore, the hydrogel demonstrated excellent flexibility, scalability, and durability, which enabled it to bend more than 20 times without breaking. The hydrogels with a high MCP content exhibited desirable mechanical properties, with homogeneous and crosslinked polymer-like networks. However, high MCP concentrations diminished their transparency. These results can pave the way for future applications of MCP-TS hydrogels in the fields of wound dressing and three-dimensional food printing.