Food gel-based systems for efficient delivery of bioactive ingredients: design to application
Lei Chen, Songyi Lin, Na Sun
Abstract
Food gels derived from natural biopolymers are valuable materials with significant scientific merit in the food industry because of their biocompatibility, safety, and environmental friendliness compared to synthetic gels. These gels serve as crucial delivery systems for bioactive ingredients. This review focuses on the selection, formulation, characterization, and behavior in gastrointestinal of hydrogels, oleogels, and bigels as delivery systems for bioactive ingredients. These three gel delivery systems exhibit certain differences in composition and can achieve the delivery of different bioactive ingredients. Hydrogels are suitable for delivering hydrophilic ingredients. Oleogels are an excellent choice for delivering lipophilic ingredients. Bigels contain both aqueous and oil phases, whose gelation makes their structure more stable, demonstrating the advantages of the above two types of gels. Besides, the formation and properties of the gel system are confirmed using different characterization methods. Furthermore, the changing behavior (e.g., swelling, disintegration, collapse, erosion) of the gel structure in the gastrointestinal is also analyzed, providing an opportunity to formulate soft substances that offer better protection or controlled release of bioactive components. This can further improve the transmissibility and utilization of bioactive substances, which is of great significance.