The Influence of Stinging Nettle (Urtica Dioica L.) Infusions on the Techno-Functionality of K-Carrageenan Hydrogels

The study explores the effects of stinging nettle (Urtica dioica L.) infusions on k-carrageenan hydrogels, focusing on infusion durations and plant-to-water ratios. Replacing water with nettle infusions reduced syneresis rates and increased hardness, although resilience and cohesiveness were reduced. The hydrogels showed enhanced gel strength and antioxidant potential, with the highest antioxidant activity (94.66%) achieved with a 15-minute infusion at a 2/100 g plant-to-water ratio. These findings suggest that nettle infusions can improve the stability and functionality of k-carrageenan hydrogels, with potential applications in medical and food industries. Future research will address long-term stability.