Cyclodextrin‐Modified Nanoparticle Reinforced Injectable Glycyrrhizic Acid/Xanthan Gum Hydrogels for Dual‐Controlled Release of Food Active Substances

ABSTRACT To achieve synergistic antibacterial activity and meet specific temporal release requirements for proanthocyanidins (PC) and curcumin (Cur) during co‐delivery, a novel injectable glycyrrhizic acid/xanthan gum (GA/XG) composite hydrogel reinforced with octenyl succinic anhydride/β‐cyclodextrin nanoparticles (OS‐β‐CD NPs) was prepared via co‐assembly. FTIR, NMR, XRD, TG, and SEM were used to characterize the structural and morphological properties of the GA/XG/OS‐β‐CD NPs nanocomposite hydrogel. The results showed that OS‐β‐CD NPs incorporation facilitated hydrogel network formation and significantly enhanced its mechanical properties. Result of swelling and rheological behaviors suggested that the nanocomposite hydrogels exhibited good pH sensitivity and injectability. Release studies confirmed that the hydrogels achieved staged and sequential delivery of PC and Cur through isolated encapsulation pathways. Furthermore, the nanocomposite hydrogels co‐loaded with the two food‐derived active agents demonstrated outstanding synergistic antibacterial efficacy against E. coli and S. aureus . Collectively, the GA/XG/OS‐β‐CD NPs nanocomposite hydrogels hold considerable promise for applications in future specialized medical foods.