Said Nurul Saadah, Olawuyi Ibukunoluwa Fola, Lee Won Young
School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
Gels. 2023 Sep 9;9(9):732. doi: 10.3390/gels9090732.
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.
果胶水凝胶因其卓越的多功能性和良好的性能在食品工业中备受关注。作为一种天然存在的多糖，果胶形成三维（3D）亲水性聚合物网络，赋予这些水凝胶柔软性、柔韧性和生物相容性。它们的特殊属性超越了其他生物聚合物凝胶，表现出快速凝胶化、更高的熔点以及对调味剂和脂肪屏障的高效载体能力。本综述概述了果胶凝胶化机制的当前状态、水凝胶的分类及其交联类型，这些都是通过全球范围内的各种研究努力进行研究的。果胶水凝胶的制备分为特定的凝胶类型，包括水凝胶、冷冻凝胶、气凝胶、干凝胶和油凝胶。对每个制备过程都进行了深入讨论，阐明了其如何影响果胶凝胶的性能。此外，该综述深入探讨了用于形成水凝胶的各种交联方法，重点是物理、化学和互穿聚合物网络（IPN）方法。了解这些交联机制对于充分发挥果胶水凝胶在食品相关应用中的潜力至关重要。该综述旨在为果胶水凝胶在食品工业中的各种应用提供有价值的见解，激发进一步探索以满足消费者需求并推动食品技术发展。通过利用果胶水凝胶的独特性能，可以通过包封生物活性物质、提高稳定性和控制释放来增强食品配方。此外，对不同交联方法的探索扩展了潜在应用的范围。
