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Review
. 2024 Nov 13;10(11):735.
doi: 10.3390/gels10110735.

Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances

Yong Guo  1 , Chao Ma  2   3 , Yan Xu  1 , Lianxin Du  4 , Xin Yang  2   3   5
Affiliations
Review

Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances

Yong Guo et al. Gels. .

Abstract

Hydrogels have a unique three-dimensional network that can create a good environment for the loading of functional compounds; hence, they have considerable potential in the delivery of bioactive substances. Natural macromolecular substances (proteins, polysaccharides) have the features of low toxicity, degradability, and biosafety; thus, they can be employed in the manufacture of hydrogels in the food sector. With its customizable viscoelastic and porous structure, hydrogels are believed to be good bioactive material delivery vehicles, which can effectively load polyphenols, vitamins, probiotics, and other active substances to prevent their influence from the external environment, thereby improving its stability. In this research, the common raw materials, preparation methods, and applications in the delivery of bioactive elements of food gels were examined; this study aimed at presenting new ideas for the development and utilization of protein-based food gels.

Keywords: bioactive substances; delivery systems; food gels; polysaccharides; protein.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
(a) Schematic diagram of the gel network formed by different-sized aggregates of glutaraldehyde-cross-linked soy protein, forming a transparent gel of pea protein isolate [39]. (b) Schematic diagram of the preparation of pea protein isolate by thermos-reversible gel formation process [42].
Figure 2
Figure 2
(a) Schematic representation of TGase-induced gel characterization of pea-protein/zeatin complexes [48]. (b) Schematic representation of ultrasound-induced self-assembled modified soy protein/dextran nanogel as a delivery vehicle for riboflavin [50]. (c) Schematic representation of soy isolate protein/cellulose nanofibrous composite gels prepared as a fat substitute [53].
Figure 3
Figure 3
(a) Schematic preparation of whey protein–chitosan composite hydrogels loaded with curcumin [117]. (b) Schematic diagram of microgel preparation loaded with Pediococcus pentosaceus Li05 (the blue dots represent probiotics) [121]. (c) Schematic preparation of bovine serum albumin–citrus pectin hydrogels providing vitamin C and SEM characterization of their microstructures [119].
See this image and copyright information in PMC

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