Emerging Trends and Future Prospects of Peptide-Based Hydrogels: Revolutionizing Food Technology Applications

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Peptide-based hydrogels (PHs) are advanced biomaterials with significant potential in food applications.
• Recent synthesis innovations have enhanced PH production efficiency and scalability.
• PHs are derived from natural amino acids, offering biocompatibility and biodegradability.

Purpose of the Study:

• To review the applications of peptide-based hydrogels in food technology.
• To highlight the role of PHs in improving food quality, safety, and sustainability.
• To explore the potential of PHs in innovative food processing and packaging.

Main Methods:

• Review of recent advancements in peptide-based hydrogel synthesis (self-assembly, click chemistry, enzymatic cross-linking, co-assembly).
• Analysis of PH properties relevant to food applications (biocompatibility, biodegradability, responsiveness).
• Examination of PH applications in encapsulation, controlled release, texture modification, and preservation.

Main Results:

• PHs enable effective encapsulation and controlled release of bioactive compounds, enhancing nutrient stability and bioavailability.
• PHs function as texture modifiers, improving food consistency and product quality.
• PHs exhibit antimicrobial properties for food preservation and can be used in sustainable packaging like edible films.

Conclusions:

• Peptide-based hydrogels provide innovative and sustainable solutions for enhancing food functionality, quality, and safety.
• PHs have broad applications in food processing, preservation, and the development of advanced food equipment.
• The biodegradability and tunable properties of PHs support eco-friendly practices in the food industry.