Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery—A Bibliometric Review

Abstract

Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein–polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.

Potential Future Perspectives of Emulgels: Emphasizing Their Role in Addressing Contemporary Challenges in Drug Delivery and Skincare

“…This contributes to the creation of a homogenous gel structure with uniformly distributed droplets throughout 38 . Different techniques can be used to create mixed emulgel, such as heating, cooling,etc 40,46 . Coacervation is a widely used method for creating mixed gels, particularly when employing oppositely charged biopolymers.…”

Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

“…These microparticles are too small to be perceived as individual rough particles in the mouth. Instead, they are perceived in the mouth and taste buds as similar to fat with a creamy, smooth texture [10].…”

“…Despite their origin, all proteins have the potential to form HGs and EGS due to their available functional groups such as amino and carboxyl in their structure, as reported in several studies. Although collagen and gelatin-based HGs are frequently described [10,23,24], inulin [25], chicken meat proteins [26], casein proteins [27], and egg white proteins [28] have shown suitability for food usages. However, thermally induced protein HGs cannot re-swell to their original volume after drying due to the increment of protein-protein interactions via hydrogen bonding and electrostatic and hydrophobic interactions occurring as a result of dehydration [29,30].…”

Editorial on the Special Issue “Novel Gels for Food Product Development”

“…The carnauba wax oleogel showed promising results as a replacement for shortening in cookies, providing desirable spreadability and texture properties. The last article is a comprehensive review of the research on binary hydrogels [1]. Hilal et al [1] reviewed the available information on the binary hydrogels characteristics, composition, and potential application.…”

“…The last article is a comprehensive review of the research on binary hydrogels [1]. Hilal et al [1] reviewed the available information on the binary hydrogels characteristics, composition, and potential application. This article also presents a bibliometric analysis of research trends in food protein-polysaccharide hydrogels over the past decade.…”