Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications

The combination of fiber and hydrogel in a system can provide substantial benefits for both components, including the development of three-dimensional structures for the fiber, followed by modifications in the rheological and mechanical properties of the hydrogel. Despite a large increase in the use of fiber-hydrogel composites (FHCs) in various sciences and industries such as biomedicine, tissue engineering, cosmetics, automotive, textile, and agriculture, there is limited information about FHCs in the realm of food application. In this regard, this study reviews the mechanism of FHCs. The force transmission between fiber and hydrogel, which depends on the interactions between them during loading, is the main reason to enhance the mechanical properties of FHCs. Moreover, articles about such FHCs that have the potential for foods or food industries have been described. Additionally, the information gaps about edible FHCs were highlighted for further research. Finally, the methods of fiber formation have been summarized.

Automated summary

The combination of fiber and hydrogel in FHCs enhances mechanical properties through force transmission, and there is a lack of information regarding FHCs in the realm of food applications. Edible FHCs have potential for further research and fiber formation methods have been summarized.