Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels
Wenbo Miao, Han Jiang, Xiaojing Li, Shangyuan Sang, Liming Jiang, Qianzhu Lin, Zhiheng Zhang, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Abstract
Novel, innovative approaches like edible gels (hydrogels and oleogels) are important food materials with great scientific interest due to their positive impacts on structural and functional foods and other unique properties. Biopolymers (protein, starch and other polysaccharides) can be excellent and cost-effective materials for the formed edible gels. Recently, natural gums, although also as biopolymers, are preferred as additives to further improve the textural and functional properties of edible gels, which have received extensive attention. However, these studies have not been outlined in previous reviews. In this review, we highlighted the advantages of gums as additives to construct edible gels. Moreover, the various roles (including electrostatic or covalent interactions) for natural gums in regulation of food gel properties (solvent-holding and rheological properties) are highlighted. Finally, the use of natural gums as additives to improve the stability and targeted delivery of phytochemicals in food gels and their application in food systems are summarized. The information covered in this article may be useful for the design of functional foods that can better meet personalized needs of people.