Gelation behavior in natural gums: fundamentals of solute–solvent interaction to gel formation

Abstract

Natural gums have recently emerged as an effective biomaterial for the formation of three-dimensional cross-linked structures. The gelation capability of gum is determined by the molecular structure and functional groups present on the gum’s backbone, which is responsible for various solute–solute and solute–solvent interactions. Numerous inter- and intramolecular interactions such as covalent bonds, ionic bonds, and/or hydrophobic interactions such as hydrogen bonding, ion–dipole interactions, and van der Waals forces can occur. The cross-linked hydrogel matrix is acceptable, nonirritant, biodegradable, and biocompatible due to its natural origin. At last, gums are a safe and cost-effective biomaterial for the preparation of gel for a variety of pharmaceutical and biomedical applications. © 2023 Elsevier Inc. All rights reserved.