Food gels: principles, interaction mechanisms and its microstructure
Shahida Anusha Siddiqui, Tayyaba Alvi, Abhishek Kanti Biswas, Sergey Shityakov, Tatiana Gusinskaia, Filipp V. Lavrentev, Kunal Dutta, Muhammad Kashif Iqbal Khan, Jaspin Stephen, R. Mahendran
Abstract
Food hydrogels are important materials having great scientific interest due to biocompatibility, safety and environment-friendly characteristics. In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks. Furthermore, they have attracted great attention due to their wide range of applications in the food industry, such as fat replacers, encapsulating agents, target delivery vehicles, and many more. In addition to basic and recent knowledge on food hydrogels, this review exclusively focuses on sensorial perceptions, nutritional significance, body interactions, network structures, mechanical properties, and potential hydrogel applications in food and food-based matrices. Additionally, this review highlights the structural design of hydrogels, which provide the forward-looking idea for future applications of food hydrogels (e.g., 3D or 4D printing).