Sanpedro-Díaz Monserrat, García-Hernández Alitzel Belem, Gómez-Gómez Ana Luisa, Salgado-Cruz Julia, Ramos-Monroy Oswaldo Arturo, Oliver-Espinoza Rubén, Rivera-Vargas Griselda Argelia, Salgado-Cruz Ma de la Paz
Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico.
SECIHTI-Centro de Investigación en Química Aplicada, Parque de Investigación e Innovación Tecnológica, Apodaca 66628, Nuevo León, Mexico.
Gels. 2025 May 30;11(6):413. doi: 10.3390/gels11060413.
Gels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties. A novel biphasic system, the bigel, consists of hydrogel and oleogel, enabling the encapsulation of hydrophilic and lipophilic compounds. Their structure and functionality are influenced by the distribution of gel phases (e.g., oleogel-in-hydrogel or hydrogel-in-oleogel). This study aims to review current trends in polysaccharide-based bigels derived from seeds, vegetable oils and waxes, highlighting their biocompatibility, sustainability and potential food applications. A bibliometric analysis of 157 documents using VOSviewer identified four key thematic clusters: structured materials, delivery systems, pharmaceutical applications, and physicochemical characterization. Principal component analysis revealed strong correlations between terms, while also highlighting emerging areas such as 3D printing. This analysis demonstrated that seed-derived polysaccharides, including chia seed mucilage and guar gum, improve bigel structure and rheological properties, offering sustainable plant-based alternatives. Additionally, innovations such as extrusion-based 3D printing, functional food design, controlled drug release, bioactive compound delivery, and fat replacement are helping to support the further development of these systems. Finally, bibliometric tools remain instrumental in identifying research gaps and guiding future directions in this field.
凝胶是半固体胶体系统，其特征在于三维网络，能够保留高达99%的液体，同时表现出类固体和类液体的特性。一种新型的双相系统——双凝胶，由水凝胶和油凝胶组成，能够包封亲水性和亲脂性化合物。它们的结构和功能受凝胶相分布（例如，油凝胶包埋于水凝胶中或水凝胶包埋于油凝胶中）的影响。本研究旨在综述源自种子、植物油和蜡的多糖基双凝胶的当前研究趋势，突出其生物相容性、可持续性及潜在的食品应用。使用VOSviewer对157篇文献进行的文献计量分析确定了四个关键主题集群：结构化材料、递送系统、药物应用和物理化学表征。主成分分析揭示了术语之间的强相关性，同时也突出了诸如3D打印等新兴领域。该分析表明，源自种子的多糖，包括奇亚籽黏液和瓜尔豆胶，可改善双凝胶的结构和流变学性质，提供可持续的植物基替代品。此外，诸如基于挤出的3D打印、功能性食品设计、控释药物、生物活性化合物递送和脂肪替代等创新有助于支持这些系统的进一步发展。最后，文献计量工具在识别该领域的研究空白和指导未来方向方面仍然发挥着重要作用。
