Development and characterization of bael fruit gum-pectin hydrogel for enhanced antimicrobial activity

Natural polymers are crucial for developing sustainable biomedical solutions, as their bioactivity, biocompatibility, and biodegradability make them superior alternatives to synthetic materials. The objective of the study is to develop and characterize a chemically modified bael fruit gum (BFG) and pectin hydrogel to enhance antimicrobial activity. Due to BFG's anionic nature, it was chemically modified to introduce cationic groups, facilitating cross-linking with pectin. Physicochemical characterization of BFG and pectin was conducted using FTIR and DSC, which confirmed functional groups and thermal stability, respectively. Hydrogel optimization was achieved through Central Composite Design (CCD). Rheological evaluations indicated shear-thinning behavior with a viscosity reduction under high shear stress, reflecting thixotropic properties. The hydrogel exhibited satisfactory erosion and swelling within 24 h, suggesting controlled release. Zeta potential measurements confirmed the hydrogel's stability, attributed to its negative surface charge. SEM revealed a porous structure, aiding in drug encapsulation and release. Antimicrobial testing showed synergistic antimicrobial effects with inhibition zones of 1.4 cm and 1.5 cm against Staphylococcus aureus and Escherichia coli, respectively. Stability studies demonstrated robustness over time. Overall, this study highlights the potential of natural polymer-based hydrogels as sustainable alternatives to synthetic polymers in pharmaceutical and biomedical fields, offering safer, environmentally friendly solutions.