Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, 202002, UP, India.
Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India.
Int J Biol Macromol. 2022 Jul 31;213:987-1006. doi: 10.1016/j.ijbiomac.2022.06.044. Epub 2022 Jun 12.
Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Additionally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorporation in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study.
水凝胶因其柔软、有弹性、吸水性、柔韧性和吸湿性而非常适合各种食品应用。多糖水凝胶因其亲水性、食物相容性和非免疫原性而特别适用。这种水凝胶提供了广泛的成功应用，如食品保鲜、制药、农业和食品包装。此外，多糖水凝胶已被证明在食品风味载体系统的配方中发挥了重要作用，从而使食品加工领域的新发展多样化。多糖水凝胶由天然聚合物组成，如藻酸盐、壳聚糖、淀粉、果胶和透明质酸，当物理或化学交联时。具有可交换、抗菌和阻隔性能的水凝胶称为智能水凝胶。这篇综述汇集了最近在这些多糖水凝胶应用领域的相关多糖研究，并为未来的研究和干预指明了方向。通过直接将其掺入食品基质中，在执行风味载体系统的过程中的应用拓宽了食品应用创新的领域。本综述研究的主题是多糖基水凝胶在食品加工中的分类和重要特征。
