Structure-Function Nexus in Calcium-Induced Polysaccharide Hydrogels: From Molecular Assembly to Texture-Tailored...

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Calcium-induced polysaccharide hydrogels are gaining traction in food science due to mild gelation, structural tunability, and formulation compatibility.
• This review examines edible Ca2+-mediated polysaccharide hydrogels and composite networks, including alginate, pectin, gellan gum, and carrageenan.

Purpose of the Study:

• To review the mechanisms of Ca2+-mediated polysaccharide hydrogel formation and their applications in food.
• To highlight the factors influencing hydrogel properties and functionality.
• To identify research gaps and future directions, particularly for geriatric food applications.

Main Methods:

• Literature review of Ca2+-mediated polysaccharide hydrogels.
• Analysis of different crosslinking mechanisms (direct coordination, ionic bridging, etc.).
• Evaluation of factors affecting hydrogel properties (polysaccharide structure, Ca2+ release, pH, etc.).

Main Results:

• Ca2+-mediated assembly is influenced by polysaccharide structure, calcium release, pH, ionic strength, and processing.
• These factors determine critical properties like crosslinking density, gel strength, water distribution, rheology, and texture.
• Hydrogels show potential for texture-modified foods for older adults, such as dysphagia-friendly matrices and nutrient delivery systems.

Conclusions:

• Ca2+-mediated polysaccharide hydrogels offer versatile food applications, especially for texture modification in geriatric diets.
• Current research relies heavily on model systems; validation in real foods and dynamic conditions is limited.
• Future studies must bridge molecular assembly to geriatric food performance through structure-function-population evidence chains.