Nano-fonctionnalisation des hydrogels naturels bioactifs sous forme de matrice 3D

Abstract : Novel crosslinking methods to design 3D hydrogels consist on an innovative combination of various components in order to create 3D structure with optimal properties and functionalities. This blending technic can be carried out by mixing several polymers or/and incorporation of nanoparticles into the polymer network. The present work showed the advantages of interpenetrating polymer networks forms composed of alginate and GelMA and highlighted the effect of the incorporation of nanoliposomes on the physico-chemical properties of the hydrogels. It consisted primarily on a multiscale characterization of the hydrogels and then on the study of the possible interactions in the 3D structure. At first, the surface characterization of the composite hydrogels at different alginate concentrations, before and after the functionalization with soft nanoparticles, showed an improvement of the wetting properties and the surface energy. The mechanical properties of the hydrogels were determined by multiscale analysis using the atomic force microscopy (nanoscopic) and the rheometer (mesoscopic). These analysis took into account the various concentrations of alginateas well as the two different concentrations of the liposomes added in the 3D structure. The results showed the effectiveness of mixing the polymers and the influence of the nanoliposomes on the alginate coagulation due to an interaction between the soft nanoparticules and the coagulation agent (CaCl2). A morphological study of the hydrogels showed the possibility to control the size of the pores by the modification of concentration for each component of hydrogel or by functionalization the 3D structure. The physicochemical interactions were then studied thanks to the X-ray Photoelectron Spectroscopy, the Nuclear Magnetic Resonance Spectroscopy and the Fourier Transform Infrared spectroscopy
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Rana Kadri. Nano-fonctionnalisation des hydrogels naturels bioactifs sous forme de matrice 3D. Alimentation et Nutrition. Université de Lorraine, 2015. Français. ⟨NNT : 2015LORR0226⟩. ⟨tel-01754491⟩

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