Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review

Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Additionally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorporation in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study.

Automated summary

Hydrogels are a versatile choice for various food applications due to their softness, elasticity, absorbency, flexibility, and hygroscopic nature. Polysaccharide hydrogels, in particular, are highly suitable due to their hydrophilic nature, food compatibility, and non-immunogenic character. These hydrogels have a wide range of successful applications in food preservation, pharmaceuticals, agriculture, and food packaging. They also play a significant role in food flavor carrier systems, expanding the possibilities for innovations in food processing. This review focuses on recent research and interventions in polysaccharide hydrogel applications, aiming to guide future research in this field. The classification and important features of polysaccharide-based hydrogels in food processing are discussed.