Regimes of microstructural evolution as observed from rheology and surface morphology of crosslinked poly(vinyl alcohol) and hyaluronic acid blends during gelation

Hyaluronic acid (HA)‐based materials are being investigated because of their role in biological fluids and tissues. Poly(vinyl alcohol) (PVA) when blended with HA at different compositions leads to superior mechanical properties compared to pure HA. The PVAHA blend hydrogels are potential candidates for pharmaceutical, biomedical, and cosmetic applications. It is essential to understand the structure, gelation time, and morphological properties of these hydrogels. In this work, a blend system of PVA crosslinked with glutaraldehyde in the presence of HA is studied. Semidilute solutions of PVA and HA are blended, followed by gelation due to crosslinking. The crosslinked gels as well as the gel cast membranes were examined. The effect of HA on the gelation process is investigated using rheological characterization. It is shown that kinetics of gelation is influenced by HA content, though storage modulus of the gels is influenced marginally. The structural features of PVAHA gels were also probed with scanning electron microscopy and dynamic light scattering. It is argued that there is a complex interplay between intra‐ and intermolecular crosslinking of PVA and PVA–HA interactions during the gel formation. Based on the insights obtained from various probing techniques for PVAHA gels with different HA content, three broad structural features were identified. It is shown that the hydrogel is semi‐interpenetrating network at lower HA content (<10% HA), cocontinuous morphology at moderate HA content and with domains at high HA content (>20% HA). © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 41081.