Jiang Xinting, Zhou Liyi
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China.
NPJ Sci Food. 2025 Jul 28;9(1):155. doi: 10.1038/s41538-025-00521-9.
Hydrogels are adaptable materials characterized by three-dimensional polymer network structures that offer excellent structural stability, flexibility, and biocompatibility. These hydrogels can be engineered with various matrices and embedded substances to achieve a wide range of functions. This study examined the development of hydrogels and their roles in food exposure and food storage. Initially, in terms of environmental exposure, this study compared and analyzed how different types of hydrogels monitor and eliminate pollutants, categorized by pollutant type. Subsequently, the use of hydrogels for storage is thoroughly reviewed, including a comparative analysis of their mechanisms as food-preservation materials and freshness indicators. Finally, this study outlines the benefits and challenges of using hydrogels in food safety and explores their potential and future research directions in food exposure and storage.
水凝胶是适应性强的材料，其特征在于三维聚合物网络结构，具有出色的结构稳定性、柔韧性和生物相容性。这些水凝胶可以通过各种基质和嵌入物质进行设计，以实现广泛的功能。本研究考察了水凝胶的发展及其在食品暴露和食品储存中的作用。最初，在环境暴露方面，本研究按污染物类型对不同类型的水凝胶监测和消除污染物的方式进行了比较和分析。随后，对水凝胶在储存方面的应用进行了全面综述，包括对其作为食品保鲜材料和新鲜度指标的作用机制的比较分析。最后，本研究概述了在食品安全中使用水凝胶的益处和挑战，并探讨了它们在食品暴露和储存方面的潜力及未来研究方向。
