Raw materials, preparation methods and applications of nanogels

Nanogels represent a class of three-dimensional, networked nanocarriers that leverage the benefits offered by both nanoparticles and hydrogels. The materials exhibit notable advantages in sectors such as food processing due to their high drug loading capacity, stimulus responsiveness, and biocompatibility. This review methodically encapsulates the raw material selection, preparation methods, and application scenarios of nanogels. The raw materials utilized in this process encompass natural polymers, and inorganic materials. The preparation methods are classified into self-chemical crosslinking, physical crosslinking, and other approaches. The application scenarios encompass bioactive substance delivery, food emulsion stabilization, and antibacterial properties. Raw Materials: Natural polymers impart biocompatibility and sustainability to nanogels. Nanogels exhibit distinct properties, contingent upon the utilized raw materials. Preparation Methods: include chemical crosslinking, physical crosslinking, and so on. A discussion of the advantages, disadvantages, and challenges of the various preparation methods is provided. Chemical crosslinking has been shown to enhance stability and functionality, while physical crosslinking has been demonstrated to highlight environmental sustainability and responsiveness. In practical applications, a combination of methods is often employed to optimize the balance between performance and controllability. Application scenarios: The utilization of nanogels in the food industry is a primary focus of this study. These gels have been shown to facilitate the delivery of natural active ingredients, thereby providing novel methodologies for the development of functional foods. Furthermore, they have the capacity to function as antimicrobial materials. The paper also explores potential future applications of nanogels.