Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review

• Published in: Gels Vol. 9; no. 1; p. 68
• Main Authors: Hilal, Adonis, Florowska, Anna, Wroniak, Małgorzata
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 14.01.2023; MDPI
• Subjects: Bibliographic coupling; Bibliometrics; bioactive ingredients; Biocompatibility; Biodegradability; Biological activity; Biomedical materials; Biopolymers; delivery systems; Digestive system; Food processing; Functional foods & nutraceuticals; functional properties; Hydrogels; Literature reviews; Nutrients; Polymers; Polysaccharides; Proteins; Review; Scientometrics; Tissues; Trends; Viscoelasticity; functional properties; polysaccharides; food development; delivery systems; plant-based food; proteins; bioactive ingredients; hydrogels
• ISSN: 2310-2861; 2310-2861
• DOI: 10.3390/gels9010068

Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein-polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.