Emerging eutectogel materials: Development, synthesis, properties, and applications in food science

Abstract

Since the concept of deep eutectic solvent (DES) was put forward, it has attracted countless researchers to carry out a lot of research, including material synthesis, extraction, energy storage and other fields. In recent years, with the introduction of DES into the synthesis of polymer materials, more and more attention has been paid. Gel/film materials are widely used in the food field, involving almost all aspects of the food field. In all aspects of food processing, storage and analysis, complex environments and food safety have restricted the development of food-related gel materials. Therefore, it is essential to find a gel material with a stable structure, good mechanical properties and green safety. Compared with the existing reviews, this review comprehensively summarizes the origin and development of eutectogel and its application in the food field for the first time. By analyzing and summarizing the classification, forming mechanism and interaction of eutectogel to comprehensively understand the principles and prospects of eutectogels as green materials concerning the origin, development, synthesis methods (commonly used methods are free radical polymerizations and one-pot preparation), physicochemical properties, applications in the field of the package, anti-freezing, antibacterial, delivery, sensor, extraction and prospects for future development. The excellent characteristics of eutectogel come from the introduction of DES through the covalent and/or non-covalent interactions (hydrogen bonds and π-π stacking) among polymers and/or gel factors, making the eutectogel exhibit good mechanical properties, water absorption capacity, flexibility, frost resistance, electrical conductivity and so on, which makes eutectogel can be applied to different directions of food science in different environments. • The developments of eutectogels were reviewed. • The classifications of eutectogels in different aspects were reviewed. • The preparation methods and properties of eutectogels were introduced. • The potential application of eutectogels in food science was discussed. • The advantages and prospects of eutectogels were reviewed.

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