Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds...

Area of Science:

• Food Science
• Biomaterials Science
• Polymer Science

Background:

• Food hydrogels are 3D networks of food-grade biopolymers (proteins, polysaccharides) with high water-holding capacity.
• They exhibit properties like tunable texture, biocompatibility, and biodegradability, presenting opportunities for functional food development.
• While recognized in biomedical fields, hydrogel research within food science remains underexplored.

Purpose of the Study:

• To conduct a bibliometric analysis of research trends in food protein-polysaccharide hydrogels over the past decade.
• To review recent advancements in hydrogel induction methods and their application as food matrices.
• To explore the use of hydrogels for targeted delivery of bioactive compounds within food systems.

Main Methods:

• Bibliometric analysis of scientific literature on food protein-polysaccharide hydrogels.
• Literature review of hydrogel induction techniques and applications in food matrices.
• Analysis of hydrogel functionality for bioactive compound delivery.

Main Results:

• Identified key research trends and growth areas in food hydrogel science over the last ten years.
• Highlighted recent innovations in creating and applying protein-polysaccharide hydrogels in food.
• Demonstrated the potential of hydrogels as carriers for targeted delivery of nutrients and bioactive substances.

Conclusions:

• Food hydrogels present significant opportunities for developing advanced functional food matrices.
• Further research is needed to explore plant-based proteins and polysaccharides for enhanced nutrient protection and targeted delivery.
• Hydrogels can improve the stability and bioavailability of bioactive compounds throughout food processing, storage, and digestion.