Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications

Background: Polymer hydrogels have attracted considerable attention as functional materials. The conventional single network hydrogels (SNs) are mechanically either too soft or brittle to be used as load-bearing substances. Therefore, the interpenetrating network hydrogels (IPNs) with unique physical characteristics paid more and more attention and they have shown great potentials in fabricating a variety of food structures with desired functionalities. Scope and approach: This review provided a summary of the latest developments and applications of IPNs in terms of synthesis strategies (heating-cooling, enzymatic, and ionic-induced technique), physical performance (mechanical property, water holding capacity, swelling capacity, and thermal property), formation and strengthening mechanisms, as well as food applications. The major future trends of IPNs in food systems were also discussed. Key findings and conclusions: As compared with SNs, IPNs generally exhibited more favorable mechanical performance, water holding capacity and thermal stability. The strengthening mechanisms of IPNs were mainly attributed to the filling of polysaccharides in other biopolymers, the increased density of entangled network, and the possible interactions between individual networks. IPNs with tunable mechanical property could be fabricated, showing great potential for various food applications such as edible films, three-dimensional printing, delivery of bioactive/aroma compounds, as well as fat replacers.

Automated summary

Compared to single network hydrogels, interpenetrating network hydrogels generally exhibit more favorable mechanical performance, water holding capacity, and thermal stability. The strengthening mechanisms of interpenetrating network hydrogels are mainly attributed to polysaccharides filling, increased network density, and possible interactions between networks. Furthermore, interpenetrating network hydrogels with tunable mechanical properties have great potential for various food applications.