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Significance and perspectives on natural, polymer‐based hydrogels

Bhagya Nallaperuma, a specialist in the Department of Environmental Health and Safety, has co-authored a review on natural polymer-based hydrogels in Food Biomacromolecules titled "Natural polymer-based hydrogels: Types, functionality, food applications, environmental significance and future perspectives: An updated review."

Chathuni Jayathilake, a postdoc from the Department of Biochemistry at the School of Medicine and Nallaperuma's wife, also contributed to the article.

The review explores the functionality and diverse food applications of hydrogels derived from natural polymers. Nallaperuma's primary contribution focuses on assessing their environmental and health implications.

The review highlights the advantages of natural polymer-based hydrogels over synthetic alternatives. Sourced from renewable materials such as plants, bacteria, and seaweed, these hydrogels have a lower environmental footprint due to their biodegradability and minimal waste generation. Their sustainable production methods also encourage localized manufacturing, particularly in developing regions where natural gum sources are abundant.

From a health perspective, natural polymer-based hydrogels offer a biocompatible and non-toxic alternative to synthetic hydrogels, which may pose risks of inflammation and toxicity. Their growing applications in food packaging, pharmaceuticals, and biomedical products underscore their safety and functional advantages. Emerging research is further enhancing their potential by incorporating antibacterial and bioactive properties, paving the way for expanded use in the food and health care industries.