Extremely stretchable and tough hybrid hydrogels based on gelatin, κ-carrageenan and polyacrylamide

Abstract

Nowadays, several approaches are being suggested to endow hydrogels with improved mechanical properties for practical applications as cartilage and skin replacements, soft electronics, and actuators. However, it remains a challenge to develop DN gels with both high fracture toughness and fracture stretch. Here, we introduce (bio)polyelectrolyte complexes (PECs) consisting of gelatin and κ-carrageenan as the first brittle network and covalently crosslinked polyacrylamide (PAAm) as the second stretchable network to fabricate a highly stretchable and notch-insensitive gelatin/κ-carrageenan/PAAm hydrogel. The unprecedented high stretchability (∼51.7) is ascribed to the reduction of stress concentration and defects in the network structure through the fracture of the PEC gel. In addition, a high fracture toughness (∼16053.34 J m⁻²) is achieved by effective energy transfer between the PECs and PAAm gel due to their covalent crosslinking, and efficient energy dissipation through destroying inter- and intramolecular interactions in the PEC gel.