Hydrogel for the Food Industry
Food scientists have shown great interest in hydrogels, specifically proteins, and polysaccharides, due to their remarkable compatibility with living organisms, ability to break down naturally over time, nutritional benefits, and suitability for consumption. These hydrogels are widely utilized in the food industry thanks to their complex three-dimensional interconnected structures. Notably, hydrogels for enzyme immobilization can be used to increase food production efficiency, improve product quality, and meet evolving consumer demands for food products by increasing enzyme stability and controlling enzyme release rates.
Introduction to the Food Industry
In order to develop novel and innovative consumer-oriented functional foods, recent trends in food processing focus on ensuring both the safety and nutritional value of products to safeguard consumers. Furthermore, by implementing proper storage, shipping, and delivery practices, the shelf life of a product can be extended. Researchers are also exploring the creation of new food matrices through artificial synthesis or with the assistance of various microbes, plants, or insects to ensure optimal quality and safety.
Fig. 1 Different types of plant- and animal-based ingredients as gelling agents in the food industry. (Nath PC, et al., 2022)
The Utilization of Hydrogel in the Food Industry
Hydrogels are polymer networks with three-dimensional structures that possess elasticity due to the presence of weaker bonding forces, such as hydrogen or ionic bonds, and crosslinked covalent bonds. These characteristics contribute to the hydrogels' ability to maintain their structural integrity. The utilization of hydrogels in modern food design serves multiple purposes.
- Fat Replacers
The prevalence of chronic conditions, such as cardiovascular disease, obesity, and diabetes, is closely linked to an escalation in the consumption of high-fat foods. Therefore, it is crucial to formulate food items with reduced fat content. Hydrogels with exceptional viscoelastic and rheological properties can serve as a viable substitute for adipose tissue. - Encapsulation of Bioactive Compounds: Gel-Based Formulations
The addition of fragrance or bioactive substances to a food recipe can improve its sensory, nutritional, and antimicrobial qualities. The hydrogels function as encapsulators, providing protection for active ingredients against environmental factors such as oxygen, temperature, and light. Additionally, they safeguard nutrients from the effects of artificial stomach acid.
Fig. 2 A delivery system for the encapsulation of bioactive compounds. (Nath PC, et al., 2022)
- Delivery System
The utilization of hydrogels in targeted food nutrition delivery is prevalent due to their capacity for absorbing and retaining substantial amounts of water or biological fluids within a three-dimensional network structure. - Calorie Control
Hydrogels can additionally aid in weight reduction and calorie control by promoting a feeling of fullness or decreasing intake. Hydrogel particles derived from protein and dietary fiber provide an enjoyable consistency and serve as a more nutritious substitute for starch granules. - Food Texture Perception
Hydrogels are flexible substances with notable textural characteristics such as flexibility, solidity, bounce-back ability, fragility, and others. Consequently, the application of hydrogels can enhance the sensory attributes and mouthfeel of food, thereby supporting the consumption of low-calorie options. - Food Safety Detection
Hydrogels have garnered significant attention in the food industry due to their potential applications as biosensors or signal probes for detecting hazardous or risky components in food.
Fig. 3 Stimulus-responsive DNA hydrogel biosensors for food safety detection. (Sudheer, et al., S 2023)
- Food Packaging Materials
The primary role of hydrogel in food packaging is to regulate the moisture levels inside the container, effectively managing water activity (aw) and preventing the proliferation of mold, microorganisms, and pathogens that can cause spoilage of packaged foods and hygroscopic products. Moreover, hydrogel acts as a protective barrier to preserve the crispness and texture of dry items.
Fig. 4 Hydrogel application as absorbent pads and antimicrobial/antioxidant pouches for food products. (Sudheer, et al., S 2023)
The Hydrogel Development Services We Provide
Welcome to consult for details, Matexcel will develop a detailed service agreement according to your program and needs. For more experimental technology services, please browse the rest of our website or contact us.
References
- Nath PC.; et al. A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications. Gels. 2022 Dec 20;9(1):1.
- Sudheer S.; et al. Sustainable polysaccharide and protein hydrogel-based packaging materials for food products: A review. Int J Biol Macromol. 2023 Sep 1;248:125845.