{"title":"Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications","authors":"","doi":"10.1016/j.tifs.2024.104637","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Hydrogels as typical form of soft matter are becoming popular candidates for smart functional materials in food and biological applications. Marine protein and marine polysaccharide-based hydrogels have been broadly applied as building materials to develop food gels, alleviating the scarcity of terrestrial resources, reducing the risk of zoonotic disease, and avoiding religious issues. Moreover, in comparison to single-protein or polysaccharide hydrogels, protein/peptide-polysaccharide composite hydrogels have gel textures that are more efficiently controlled and exhibit a broader range of phase behaviors.</p></div><div><h3>Scope and approach</h3><p>This review presented a collection of the latest research in marine-derived protein/polysaccharide hydrogels (MPPHs) prepared <em>via</em> various fabrication approaches, which involved containing heating, cooling, enzymatic, ionic, and pH-induced crosslinking, as well as high pressure and ultrasound processing. The analyzed physical characteristics, including mechanical performance, water holding capacity (WHC), thermal stability and microstructures, and food applications of MPPHs were discussed. The relevant gelation mechanisms were presented in-depth.</p></div><div><h3>Key findings and conclusions</h3><p>Research on MPPHs was still in its infancy, with several design trends for food applications including the modification of textural and sensory properties, development of 3D printing, construction of fat replacer, assistance in dysphagia management, encapsulation of bioactive components, and fabrication of edible and antibacterial coatings.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424003133","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Background
Hydrogels as typical form of soft matter are becoming popular candidates for smart functional materials in food and biological applications. Marine protein and marine polysaccharide-based hydrogels have been broadly applied as building materials to develop food gels, alleviating the scarcity of terrestrial resources, reducing the risk of zoonotic disease, and avoiding religious issues. Moreover, in comparison to single-protein or polysaccharide hydrogels, protein/peptide-polysaccharide composite hydrogels have gel textures that are more efficiently controlled and exhibit a broader range of phase behaviors.
Scope and approach
This review presented a collection of the latest research in marine-derived protein/polysaccharide hydrogels (MPPHs) prepared via various fabrication approaches, which involved containing heating, cooling, enzymatic, ionic, and pH-induced crosslinking, as well as high pressure and ultrasound processing. The analyzed physical characteristics, including mechanical performance, water holding capacity (WHC), thermal stability and microstructures, and food applications of MPPHs were discussed. The relevant gelation mechanisms were presented in-depth.
Key findings and conclusions
Research on MPPHs was still in its infancy, with several design trends for food applications including the modification of textural and sensory properties, development of 3D printing, construction of fat replacer, assistance in dysphagia management, encapsulation of bioactive components, and fabrication of edible and antibacterial coatings.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.