Swelling and Drying Mechanisms of Freeze-Thawed Polyvinyl Alcohol/Egg White/Montmorillonite Bionanocomposite Hydrogels

Abstract

Polyvinyl alcohol and egg white bionanocomposite hydrogels loaded with montmorillonite clay were fabricated by a freezing-thawing technique. The bionanocomposite hydrogels showed an exfoliated morphology and they had a more interconnected and dense network as compared with the clay-free sample. The montmorillonite layers acted as multifunctional crosslinkers and the bionanocomposite hydrogels had nanoscale, slit-shaped pores. The swelling ratios of the bionanocomposite hydrogels were increased either by decreasing the content of incorporated montmorillonite or by increasing the pH of the swelling medium. It was found that the bionanocomposite hydrogels having a higher content of montmorillonite exhibited a slightly slower drying process with a longer drying duration. Using the Ritger-Peppas model, it was shown that the swelling and drying mechanisms for all bionanocomposite hydrogels were non-Fickian diffusion. According to the Peppas-Sahlin model, it was found that the absorption of the swelling agent molecules during the swelling process and also the removal of water molecules during the drying process in the early stages of the processes occurred mostly due to their diffusion. At higher swelling or drying times, the contribution of the relaxation (for swelling) and shrinkage (for drying) of the polyvinyl alcohol polymeric chains and egg white protein chains was increased.