Release Properties of Hydrogels: Water Evaporation from Alginate Gel Beads

Encapsulation in alginate hydrogels has been extensively used for several applications in food, pharmaceutical, and biomedical fields. The rational design of a functional polymer network is based on the identification of key parameters and mechanisms governing rate and extent of release of the immobilized molecular species. In the present work, a calorimetric study of the water evaporation under non-isothermal conditions is aimed at evaluating functional properties of a series of alginate-based gel beads. The experiments show how a number of variables, such as scan rate, calcium and alginate concentration, operational procedures, and addition of biopolymer co-solutes influence the temperature evolution of the water evaporation from beads. Given the simplicity and the rapidity of the calorimetric experiment, the issue is raised that a scaling approach could be reached by using water as reference material for the prediction of the diffusion kinetics of encapsulated molecules of variable size and properties.