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Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels

文献类型： 外文期刊

作者： Gul, Khalid 1 ; Gan, Ren-You 2 ; Sun, Cui-Xia 1 ; Jiao, Ge 1 ; Wu, Ding-Tao 4 ; Li, Hua-Bin 5 ; Kenaan, Ahmad 6 ; Corke, 1 ;

作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

2.Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China

3.Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu, Peoples R China

4.Sichuan Agr Univ, Coll Food Sci, Inst Food Proc & Safety, Yaan, Sichuan, Peoples R China

5.Sun Yat Sen Univ, Guangdong Engn Technol Res Ctr Nutr Translat, Sch Publ Hlth, Dept Nutr,Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou, Peoples R China

6.Shanghai Jiao Tong Univ, Shanghai Engn Res Ctr Intelligent Diag & Treatmen, Sch Elect Informat & Elect Engn, Inst Nano Biomed & Engn,Dept Instrument Sci & Eng, Shanghai, Peoples R China

7.Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou, Guangdong, Peoples R China

8.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, Haifa, Israel

关键词： Hydrogel; preparation; foods; controlled release; packaging; advances

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）

ISSN： 1040-8398

年卷期：

页码：

收录情况： SCI

摘要： Hydrogels, polymeric network materials, are capable of swelling and holding the bulk of water in their three-dimensional structures upon swelling. In recent years, hydrogels have witnessed increased attention in food and biomedical applications. In this paper, the available literature related to the design concepts, types, functionalities, and applications of hydrogels with special emphasis on food applications was reviewed. Hydrogels from natural polymers are preferred over synthetic hydrogels. They are predominantly used in diverse food applications for example in encapsulation, drug delivery, packaging, and more recently for the fabrication of structured foods. Natural polymeric hydrogels offer immense benefits due to their extraordinary biocompatible nature. Hydrogels based on natural/edible polymers, for example, those from polysaccharides and proteins, can serve as prospective alternatives to synthetic polymer-based hydrogels. The utilization of hydrogels has so far been limited, despite their prospects to address various issues in the food industries. More research is needed to develop biomimetic hydrogels, which can imitate the biological characteristics in addition to the physicochemical properties of natural materials for different food applications.

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