Guo Yong, Wang Jiacheng, Du Lianxin, Ma Chao, Xu Yan, Yang Xin
College of Sports and Human Sciences, Harbin Sport University, Harbin 150008, China.
Medical College, Yangzhou University, Yangzhou 225009, China.
Gels. 2025 Feb 20;11(3):155. doi: 10.3390/gels11030155.
In the new global landscape of population, environmental, and energy sustainability, the manufacture of future food products that meet human nutritional and health needs is a major challenge. Biomimetic food, as a new type of food, has made significant progress in the use of plant proteins and other ingredients to mimic animal food, and it has also achieved important results in sensory and nutritional properties. In the study of biomimetic foods, food colloids play an irreplaceable role as the key framework for building food structures. In this paper, we first review the recent research progress on food colloids in the fields of biomimetic plant-based food, biomimetic animal-based food and 3D printed biomimetic food. Then, the mechanism of action, application effects, and quality improvement strategies of food colloids are deeply analyzed. Finally, the future research directions and application prospects are envisioned. This paper aims to give theoretical support and practical guidance for the development of biomimetic food through the above elaboration, to deal with the current problems in food development by means of the unique properties of food colloids, and to open up new ideas for the application of food colloids in future food innovation, and then to promote the further development of the field of biomimetic food.
在人口、环境和能源可持续发展的新全球格局下，生产满足人类营养和健康需求的未来食品是一项重大挑战。仿生食品作为一种新型食品，在利用植物蛋白和其他成分模拟动物食品方面取得了显著进展，在感官和营养特性方面也取得了重要成果。在仿生食品的研究中，食品胶体作为构建食品结构的关键框架发挥着不可替代的作用。本文首先综述了食品胶体在仿生植物基食品、仿生动物基食品和3D打印仿生食品领域的最新研究进展。然后，深入分析了食品胶体的作用机制、应用效果和质量改进策略。最后，展望了未来的研究方向和应用前景。本文旨在通过上述阐述为仿生食品的发展提供理论支持和实践指导，借助食品胶体的独特性质应对食品发展中的当前问题，为食品胶体在未来食品创新中的应用开拓新思路，进而推动仿生食品领域的进一步发展。
