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

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.