Progress, challenge and perspective of hydrogels application in food: a review
Xinting Jiang, Liyi Zhou
Abstract
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.