Gelation Behavior Research Articles

Gelatin-based hydrogels with tunable network structure and mechanical property for promoting osteogenic differentiation

Osteoarthritis (OA) is a joint disease involving all joint components, including cartilage, calcified cartilage, and subchondral bone. The repair of osteochondral defects remains a significant challenge in orthopedics. Development of new strategies is essential for effective osteochondral injury repair. In this study, gelatin (Gel), polyethylene glycol diglycidyl ether (PEGDGE), hydroxyethyl cellulose (HEC) and chitosan (CS) were used to prepare semi-IPNs and IPNs hydrogels. Mechanical properties of Gel based hydrogels significantly improved with the semi-IPN and IPN structures. Tensile strength ranges from 238.7 KPa to 479.5 KPa, and its compressive strength ranges from 35.6 KPa to 112.7 KPa. Additionally, the stress relaxation rate increased with higher CS concentrations, ranging from 25 % to 35 %. The network structure of Gel-based hydrogels was a key factor in regulating stress relaxation. Viscoelasticity was adjusted by its network structures. Swelling and degradation behaviors of Gel based hydrogels were systematically investigated. Gel based hydrogels had good cytocompatibility. Both semi-IPN and IPN structures Gel based hydrogels could promote cell spreading and osteogenic differentiation. G10HEC1 and G10CS1 hydrogels show promise as candidates for osteochondral tissue regeneration, offering a new strategy for osteochondral tissue engineering.

β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations

Oleogels are semi-solid systems that can function both as replacers of trans and saturated fats and/or as carriers of lipophilic bioactive compounds. However, bioactive compounds can affect the structure of the oleogel matrix and this effect depends on the properties of such compounds. Therefore, the aim of this study was to develop oleogels loaded with β-carotene (BC) or resveratrol (R), with low concentrations of glycerol monostearate (GMS, 2–5 wt%) and sunflower oil as organic solvent. The gels were characterized by polarized light microscopy, rheological measurements, differential scanning calorimetry, oil binding capacity and Fourier transform infrared spectroscopy. At higher GMS concentrations, stronger oleogels and higher temperatures associated with transitions (sol–gel/gel–sol and crystallization/melting) were observed. The incorporation of bioactive compounds modified the gelation behavior. BC weakened the oleogel structure during the transient molecular organization of GMS, whereas R increased the dynamic moduli. BC also caused slight oil release at lower concentrations, while R improved retention. The high hydrophobicity of BC may be disturbing the solubility balance of the system, while R has phenolic hydroxyl groups that may strengthen hydrogen bonds. However, there were no considerable changes in mechanical properties after storage. We hypothesize that the molecular organization of GMS over time may be masking the modifications that bioactive compounds cause in mechanical properties. In fact, changes in the structure were revealed, as the addition of BC or R changed the morphology of the three-dimensional network crystals. Thus, the results can contribute to the rational choice of system components using low concentrations of oleogelator, as the composition of the bioactive compound exerts influence on the modulation of lipid matrices.

Improving the rheological properties of ultra-processed powdered goat milk beverage using texture additives.

This study aimed to investigate the static and dynamic rheological properties of an ultra-processed powdered goat milk beverage containing carboxymethyl cellulose (CMC), guar gum (GG), and xanthan gum (XG), using a mixture design. Fourteen samples were evaluated, in addition to the original beverage. The flow curves classified the fluids as non-Newtonian and characterized all the reconstituted beverages with pseudoplastic behavior, precisely due to the addition of hydrocolloids that increased the viscosity, and the fresh beverage sample showed the behavior of a dilatant fluid. The stress sweep verified the changes in the storage module (G') and the loss module (G″), the G' ranged from 1.97 to 20.36 (Pa) and the G″ ranged from 5.94 to 11.30 (Pa), demonstrating that there was the formation of beverages with elastic and viscous behaviors. The results showed a synergistic effect between the texture improvers, and the formulations with GG identified a greater effect on the tension. The frequency sweep tests showed that the behavior of the samples was that of a weak gel; however, when subjected to a certain frequency, the values of G' exceeded the value of G″, becoming a sample with more elastic characteristics and consequently, presenting the behavior of a stronger gel. Finally, according to the data presented, it is assumed that formulations containing GG and xanthan gum may produce desirable consumer properties for the reconstituted goat milk drink. Samples with a higher concentration of GG exhibited improved rheological performance, characterized by greater consistency, increased resistance to tension, and higher viscosity at low frequencies. PRACTICAL APPLICATION: The powdered goat milk drink is an innovative product that meets the demands of the food industry and consumers by offering a nutritious and sustainable beverage alternative.

Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose

This study investigated the effect of trehalose addition (0.5–2.0%) on the gelation properties of curdlan gels were investigated. The results demonstrated that the optimal gelation performance of curdlan-trehalose composite gel was determined at trehalose concentration of 1.0% with preferable water holding capacity, water absorption rate, and freeze-thaw stability. The gelation behavior of the curdlan-trehalose composite gel showed a more intense network structure with increasing storage modulus (G′), loss modulus (G″), and deceasing tan δ at the trehalose concentration in the range of 0%–1%. And the highest gel strength was also observed in 1% trehalose addition. Moreover, the structures characterized by Fourier transform infrared (FT-IR), X-ray diffraction (XRD), Low field nuclear magnetic resonance (LF-NMR) and scanning electron microscope analysis (SEM) all revealed that the addition of trehalose strengthened the hydrogen bonding interaction with curdlan to create a much denser network of composite gel, which would provide a better mechanistic insight of the curdlan-trehalose gel in practical application potentials in food and medicine.

Unlocking the Potential of Food Waste: A Review of Multifunctional Pectins.

This review comprehensively explores the multifunctional applications of pectins derived from food waste and by-products, emphasizing their role as versatile biomaterials in the medical-related sectors. Pectins, known for their polyelectrolytic nature and ability to form hydrogels, influence the chemical composition, sensory properties, and overall acceptability of food and pharmaceutical products. The study presents an in-depth analysis of molecular parameters and structural features of pectins, such as the degree of esterification (DE), monosaccharide composition, galacturonic acid (GalA) content, and relative amounts of homogalacturonan (HG) and rhamnogalacturonan I (RG-I), which are critical for their technofunctional properties and biological activity. Emphasis is placed on pectins obtained from various waste sources, including fruits, vegetables, herbs, and nuts. The review also highlights the importance of structure-function relationships, especially with respect to the interfacial properties and rheological behavior of pectin solutions and gels. Biological applications, including antioxidant, immunomodulatory, anticancer, and antimicrobial activities, are also discussed, positioning pectins as promising biomaterials for various functional and therapeutic applications. Recalled pectins can also support the growth of probiotic bacteria, thus increasing the health benefits of the final product. This detailed review highlights the potential of using pectins from food waste to develop advanced and sustainable biopolymer-based products.

Re-entrant phase transitions in Laponite/Gum Arabic nanocomposites

A re-entrant gel transition is observed in a discotic clay, Laponite (Lap) aqueous suspensions with the addition of a complex polysaccharide, Gum Arabic (GA). For fixed concentrations of Lap (1–3 % w/v) and at low GA concentrations (CGA < 10 % w/v), the composites exhibit gel behaviour, while the suspensions undergo liquid phase separation for intermediate GA concentrations (10 % w/v < CGA < 20 % w/v). Gel behaviour is again observed in the samples at even higher GA concentrations (CGA > 30 % w/v). Here, we identify a thermodynamic phase transition in Lap/GA mixtures that is caused by a variation in GA content. The viscoelastic characteristics, phase transitions, and gelation kinetics of the Lap/GA mixtures have been studied by employing rheology, small-angle X-ray scattering, and optical investigations. Reduction of the negative values of zeta-potential and growth of the composite system's hydrodynamic size indicated the presence of interactions in Lap/GA mixtures. The phase diagram enables the apparent interactions and phase transitions between the nanoplatelets and the complex polysaccharides. Thus, our study provides new perspectives on a nanocomposite's tuneable rheological and structural features.

Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior

In this study, free radicals generated by ultrasound were used to prepare conjugates of food proteins (soybean protein isolates, sodium caseinate and gelatin) with epigallocatechin gallate (EGCG). The changes in free amino and sulfhydryl group contents were used to confirm the occurrence of conjugation. The formation of covalent interactions on surface hydrophobicity, functional groups, structures, thermal stability, and gelation behavior of three proteins were investigated. The results showed that conjugation led to decrease in free amino and sulfhydryl group contents, reduction in the intensity of amide A and fluorescence intensity, and increase in β-fold content. The conjugation also resulted in a decrease in surface hydrophobicity and thermal stability of soybean protein isolates and sodium caseinate, but an increase in the surface hydrophobicity and thermal stability of gelatin. Furthermore, the covalent bonding between proteins and EGCG improved gel strength, water holding capacity, and resulted in a denser and more compact microstructure.

Indirect prediction of the 3D printability of polysaccharide gels using multiple machine learning (ML) models

In this paper, the capabilities of NIR spectroscopy and LF-NMR data were compared for rapidly predicting the rheological properties of polysaccharide gels and assessing their printability. Seven machine learning (ML) models were established for rheological property prediction based on partial least squares regression (PLSR), support vector regression (SVR), back propagation artificial neural network (BPANN), one-dimensional convolutional neural network (1D CNN), recurrent neural network (RNN), long short-term memory (LSTM), and Transformer. The results showed that among the seven models, the SVR, BPANN, and 1D CNN models based on NIR spectroscopy effectively predicted the rheological parameters of polysaccharide gels, with the highest R2 in the prediction set reaching 0.9796 and the highest RPD reaching 7.0708. For most polysaccharide gels, using the LF-NMR relaxation time distribution curves provided better predictions of rheological properties than using transverse relaxation time and peak area. Among the seven models, the PLSR, SVR, 1D CNN, and Transformer models effectively predicted the rheological characteristics based on LF-NMR parameters, with the highest R2 in the prediction set reaching 0.9869 and the highest RPD reaching 8.7220. This study successfully established a prediction system for the rheological behaviors and 3D printing performance of polysaccharide gels using NIR spectroscopy and LF-NMR data combined with ML methods, achieving an intelligent assessment of the 3D printing behavior of polysaccharide gels.

Effect of Pluronic F127 Concentration on Gelling Temperature and other Parameters of Lomustine Mucoadhesive In-Situ Gel

Pluronic F127 is one of the widely used thermoreversible gelling agent, and used in sol-to-gel transformation. It has been used to localize drug delivery such as nose-to-brain delivery which allows the direct targeting of drug molecules bypassing the systemic effect and BBB (Blood Brain Barrier). The anticancer drug lomustine had poor oral bioavailability in addition to its serious side effect, therefore, developing more effective drug delivery with direct targeting towards the brain through intra-nasal administration applying nanoemulsion-based-in situ gel technology is a promising alternative. The work involved formulation of lomustine as in situ gel using Pluronic F127 and study the effect of the polymer on solution to gel transition temperature, gelation behaviour, spreadability, mucoadhesive force, residence time and residence drug percentage, as well as in vitro drug release. The results showed acceptable pH and high drug content, beside increased Pluronic percentage (from 15 to 20%) led to reduced gelation temperature from 33°C to 27°C and spreadability, improved gelling properties from + to +++, increasing mucoadhesive force from 4965.33 to 9866.30 dyne/cm2 as well as prolonged residence time from 30 to 66 min and in vitro drug release where was 120 min for 100% drug release from F1 that contained 15% of the polymer to 210 min for F3 with 20% polymer. Therefore, modifying the Pluronic F127 percent in the in situ formulas could optimize the required formula for targeting the anticancer to treat brain cancer via nose-to-brain delivery.

Designing Stimuli-Responsive Supramolecular Gels by Tuning the Non-Covalent Interactions of the Functional Groups.

The physical characteristics of a supramolecular gel are greatly influenced by the nature and arrangement of functional groups in the gelator. This work focuses on the impact of the functional groups, specifically the hydroxyl group, on the stimuli-responsive properties of a gel. We used a C3-symmetric benzene-1,3,5-tricarboxamide (BTA) platform, which was attached to the methyl ester of phenylalanine (MPBTA) and tyrosine (MTBTA). The gelation studies revealed that MPBTA gelled in alcohols, non-polar aromatic solvents, and aqueous mixtures (1:1, v/v) of high-polar solvents, whereas MTBTA gelled only in an aqueous mixture of DMF (1:1, v/v). The mechanical and thermal strength of the gels were evaluated by rheological and Tgel studies, and the results indicated that MPBTA gels were stronger than MTBTA gels. The gels were characterized by powder X-ray diffraction and scanning electron microscopy (SEM). The analysis of stimuli-responsive properties revealed that MPBTA gels were intact in the presence of sodium/potassium salts, but the MTBTA gel network was disrupted. These results indicate that the elegant choice of functional groups could be used to tune the constructive or destructive stimuli-responsive behavior of gels. This study highlights the significant role of functional groups in modulating the stimuli-responsive properties of supramolecular gels.

Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread.

Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility properties of fava bean flour. Fava bean was milled into 0.14, 0.50, and 1.0 mm particle sizes using a Ferkar multipurpose knife mill. Physicochemical analyses showed that the 0.14 mm flour had more starch damage, but higher protein and fat contents. Functionality assessments revealed that the finer particle sizes had better foaming properties, swelling power, and gelation behavior than the coarse particle size. Emulsion capacity showed that for all the pH conditions, 1.00 mm particle size flour had a significantly higher (p < 0.05) oil droplet size, while the 0.5 and 0.14 mm flours had smaller and similar oil droplet sizes. Moreover, in vitro digestibility assays resulted in improved starch digestion (p ˂ 0.05) with the increase in flour particle size. Varying the particle size of fava bean flour had less impact on the in vitro digestibility of the bread produced from wheat-fava bean composite flour, with an average of 84%. The findings underscore the critical role of particle size in tailoring fava bean flour for specific culinary purposes and nutritional considerations.

Blood-responsive mussel-inspired hydrogels for hemostasis, antibacterial action, and wound healing

Rapid hemostasis, potent antimicrobial activity, and efficient wound management are critical factors in enhancing the survival of trauma patients. Chitosan, as a green and sustainable biomaterial with low cost, degradability and biocompatibility, is widely used in the biomedical field. However, chitosan dissolves in an acidic environment, which is not conducive to wound healing. In this study, chitosan was chemically modified to address this limitation. A mussel-inspired hydrogel composed of caffeic acid-grafted chitosan, gallic acid-grafted chitosan, and oxidized microcrystalline cellulose (CHI-C/CSG/OMCC) was designed. This hydrogel exhibits blood-responsive gelation behavior and offers a synergistic combination of tissue adhesion, antimicrobial properties, and tissue repair capabilities. The carboxyl, hydroxyl, phenolic hydroxyl and aldehyde groups within the hydrogel system endowed the hydrogel with excellent adhesion properties (53.1 kPa adhesion strength to porcine skin-adherent tissues), biocompatibility, and excellent antimicrobial properties. Surprisingly, this hydrogel not only achieved rapid and effective hemostasis, but also effectively promoted wound healing in a mouse skin injury model. In addition, its remarkable efficacy in stopping bleeding within approximately 2 min without rebleeding was demonstrated in a porcine model of acute gastrointestinal hemorrhage in the esophagus, stomach, and intestines. This blood-responsive ternary hydrogel offers a promising alternative to wound management materials due to its excellent overall performance and superior efficacy in all phases of wound healing.

The evolution of granular surface structure and functional properties in rice starch during grain filling

The developmental changes in the granular surface structure and functional properties of starch during the entire grain filling period of rice (around 40 days) were investigated. The specific surface area of rice starch significantly decreased firstly then stabilized during growth due to increasing granular size. The pore volume decreased from 5.40 cm3/g at 6th day after anthesis (DAA-6) to 3.02 cm3/g (DAA-46). More starch granule-associated proteins (SGAPs) accumulated on the surface and in channels. Swelling power decreased by 46 %, whereas the flow behavior index (n) decreased by 32 % in upward curve during starch development from DAA-6 to DAA-30. Tan δ first dropped then remained steady at DAA 22–34 and lightly rebounded at the final stage, indicating that starch in the middle stage tended to have greater viscoelastic gel behavior at all sweeps. Mature starch showed lower in vitro hydrolysis rate and exhibited stronger enzymatic resistance. The results showed that granular surface features of rice starch may be an essential factor in determining rheological behavior and resistance to hydrolysis.

Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein

The effects of chickpea protein (CP) modified by heating and/or high-pressure homogenization (HPH) on the gelling properties of myofibrillar protein under reduced phosphate conditions (5 mM sodium triphosphate, STPP) were investigated. The results showed that heating and HPH dual-modified CP could decrease the cooking loss by 29.57 %, elevate the water holding capacity by 17.08 %, and increase the gel strength by 126.88 %, which conferred myofibrillar protein with gelation performance comparable with, or even surpassing, that of the high-phosphate (10 mM STPP) control. This gelation behavior improvement could be attributed to enhanced myosin tail–tail interactions, decreased myosin thermal stability, elevated trans–gauche–trans disulfide conformation, strengthened hydrophobic interactions and hydrogen bonding, the uncoiling of α-helical structures, the formation of well-networked myofibrillar protein gel, and the disulfide linkages between the myosin heavy chain, actin, and CP subunits. Therefore, the dual-modified CP could be a promising phosphate alternative to develop healthier meat products.

Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions

Heat-induced processes significantly affect the gel behavior of protein and starch, but the mechanism by which preheating temperature affects the quality characteristics of the gel is unclear. Herein, to explore the feasibility of developing texture-modified foods based on proteins, carbohydrates and lipids, the effects of preheating temperatures (40–80 °C) on the texture and starch digestibility of fibrous whey protein (FWP)-wheat starch composite emulsion gels (CEGs) under two-step heating condition were investigated. The rheological and texture properties, protein-starch interactions and microstructure of CEGs were characterized. The results showed that preheating temperature synchronously regulated the texture and starch digestibility of heat-induced CEGs. When preheating temperature is below 60 °C, two-step heated CEGs showed bicontinuous networks with harder texture, similar as one-step heated gels. While temperature exceeds 60 °C, preheating altered FWP conformation and promoted protein-starch interactions, forming protein-starch complexes or protein aggregates. This changed protein distribution and disrupted bicontinuous network, forming more hydrophobic interaction, yielding a soft-textured CEGs. In this case, SDS content increased and RS content decreased. Notably, two-step heating process with high preheating temperature (>60 °C) is universal for softening fibrous whey protein-starch-based composite gels. This study enhances the understanding of traditional heat-induced protein-starch gelation processes and provides a simple and feasible method for developing texture-modified foods.

Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types

Emulsion fortified with β-carotene was added to corn fiber gum (CFG)/soy protein isolate (SPI) double network gel matrix to obtain emulsion-filled gels (EFG) via dual induction of laccase and glucono-δ-lactone. Protein digestion was accompanied by the release of β-carotene from gel matrix during in vitro digestion. The surfactant types and corn fiber gum/soy protein isolate ratio affected the β-carotene bioaccessibility via changing oil-water interfacial composition and emulsion particle size during in vitro digestion. As compared with Tween-20 EFGs, emulsion droplets released from SPI EFGs was more susceptible to flocculation, followed with coalescence due to proteolysis of interfacial SPI during gastric digestion. The resulting oil droplets with large particle size exhibited lower lipase adsorption, thus reducing the free fatty acid content and β-carotene bioaccessibility. The confocal laser scanning microscope (CLSM) observation confirmed that protein hydrolysate from gel matrix were adsorbed onto the oil-water interface competing with Tween-20 during intestinal digestion. For EFGs with higher CFG content, steric hindrance of CFG molecules and less emulsion release could inhibit droplet flocculation, thus enhancing β-carotene bioaccessibility.

A comprehensive review on freeze-induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques.

Over the years, the production of eggs has increased tremendously, with an estimated global egg production of 9.7 billion by 2050. Further processing of shell eggs to egg products has gained growing popularity. Liquid egg yolks, an innovative form of egg replacement, still suffer from short shelf-life issues, and freezing has been applied to maintain freshness. An undesirable phenomenon called "gelation" was found during the production of frozen egg yolks, which has attracted numerous scholars to study its mechanism and quality control methods. Therefore, we comprehensively reviewed the history of the studies on frozen egg yolks, including the production procedure, the fundamentals of freezing, the gelation mechanism, the factors affecting gelation behaviors, and the techniques to control the gelation behaviors of frozen egg yolks. Reporting the production procedure and freezing fundamentals of frozen egg yolks will give readers a better understanding of the science and technological aspects of frozen egg yolks. Furthermore, a comprehensive summary of the mechanism of egg yolk gel formation induced by freeze-thawing and relevant control techniques will provide insights to researchers and manufacturers in the field of frozen egg processing.

Investigating the nonlinear dynamics of photosensitive Belousov-Zhabotinsky gels via bifurcation analyses.

Controlling the dynamics of active stimuli-responsive smart materials is essential to replicate the biomimetic functionalities at different length scales for a variety of biological systems-based applications. Photosensitive Belousov-Zhabotinsky (BZ) gels, powered by a nonlinear chemical oscillator, called a BZ reaction are one of the stimuli-responsive smart materials in demand due to their ability to continuously transduce chemical oscillations into mechanical deformations. The chemical oscillations in a BZ reaction and subsequent mechanical oscillations in photosensitive BZ gels occur due to the redox cycle of photosensitive ruthenium complex-based catalysts. In this work, our objective is to identify how the behavior of photosensitive BZ gels can be tuned and used for biomimetic applications by investigating its dynamical characteristics using bifurcation analyses. Specifically, we use the normal form approach and perform linear and nonlinear stability analyses to identify high-order bifurcations by computing higher-order Lyapunov and frequency coefficients. We revealed the existence of domains that encompass coexisting stable and unstable limit cycles (LCs), which merge to form a semi-stable LC at the limit point of cycle (LPC). Their existence shows how a slight variation in the BZ gel recipe can significantly alter its dynamics. Subsequently, we quantify the amplitude and frequency of oscillations in different domains under the effect of variation of BZ reaction formulations. We believe that the outcomes of our work serve as an efficient template for the design and control of BZ gel-based applications. The usage of a normal form and a systematic representation of nonlinear dynamics allow our framework to be extended for other nonlinear dynamical systems.

Improving the gel properties of Ficus pumila Linn. pectin by incorporating deacetylated konjac glucomannan

To improve the gelation behaviour of pectin, the effect of deacetylated konjac glucomannan (DKGM) with various deacetylation degrees (27.44 %, 44.32 %, 60.25 %, and 71.77 %) on the heat-induced gel characteristics of Ficus pumila Linn. pectin was studied. The hardness, chewiness, and adhesiveness of the gel increased as the degree of deacetylation increased from 27.44 % to 60.25 %, but decreased at 71.77 %. Additionally, DKGM addition resulted in higher apparent viscosity and non-Newtonian fluid behaviour in the composite gel. The incorporation of DKGM into the gel matrix strengthened the gel structure by promoting hydrogen bond formation and shortening relaxation time compared to the control. Scanning electron microscopy images revealed that the densification of the pectin gel network increased as the degree of deacetylation of konjac glucomannan rose from 27.44 % to 60.25 %, but then loosened when it exceeded 71.77 %. As the degree of deacetylation increased, the hydrophobic interaction between pectin and DKGM increased. Overall, the addition of DKGM effectively modulated the gel properties of Ficus pumila Linn. pectin, thus broadening its industrial application on different gel products.

Metal-ion-binding properties of glycyrrhiza polysaccharide extracted from Licorice: Structural characterization and potential application in drug delivery

Licorice is not only a widely used food, but also a classic tonic Chinese medicine, which mainly contains glycyrrhiza polysaccharides (GP) and flavonoids with excellent anti-inflammatory and antioxidant pharmacological activities. In this study, a neutral homogeneous polysaccharide (GP1–2) was isolated from Glycyrrhiza uralensis Fisch. However, its gelation behavior and properties have yet to be comprehensively studied. In this study, a Ca2+ cross-linked physical hydrogel based on neutral GP1–2 (GP1–2-Ca2+) is fabricated. The ability of metal ions to cross-linked gelation with GP1–2 is explored with respect to the polysaccharide concentrations, ion species, and pH environments. The pH range of Ca2+ cross-linked with GP1–2 to form hydrogel is 8 to 10, and the gelation concentration ranges from 20.0 % to 50.0 % w/v. Subsequently, the properties of the GP1–2-Ca2+ hydrogels are investigated using rheological measurements, scanning electron microscopy, free radical scavenging, MTT assays, healing capability, and enzyme-linked immunosorbent assays. The results reveal that the structure of GP1–2 presents an irregular porous structure, however, the physical gel formed after cross-linking with Ca2+ microscopically showed a globular porous structure with uniform distribution, suggesting that this structure characteristic may be used as a carrier material for drug delivery. Meanwhile, the GP1–2-Ca2+ hydrogel also possessed extraordinary viscoelasticity, cytocompatibility, antioxidant properties, anti-inflammatory activity, and ability to promote wound healing. Furthermore, the potential of GP1–2-Ca2+ hydrogels as drug delivery materials was validated by using rhein as a model drug for encapsulation, it is demonstrated that its cumulative release behavior of GP1–2-Ca2+ is pH-dependent. All in all, this study reveals the potential application of natural polysaccharides in drug delivery, highlighting its dual roles as carrier materials and bioactive ingredients.