From lab to table: Recent advances in the application of sodium alginate-based hydrogel beads in the food industry

Abstract

Due to their advantages in biocompatibility and biodegradability, sodium alginate-based hydrogel beads have been extensively studied as food-grade carrier materials. In recent years, their applications in intelligent encapsulation and delivery systems have attracted significant attention, particularly demonstrating synergistic enhancement potential when combined with functional components such as prebiotics and enzyme preparations. Sodium alginate-based hydrogel beads form a three-dimensional network structure through Ca²⁺-mediated ionic cross-linking, exhibiting biocompatibility, edibility, adjustable pore structures, and sustained-release properties. These characteristics endow them with broad application prospects in the food industry, such as serving as food additives, controlled-release agents, and nutrient carriers. Additionally, they show potential applications in food packaging and preservation. However, challenges remain in their industrial implementation, including stability during preparation, cost control, and large-scale production. This article provides a systematic review of the formation mechanism, preparation methods and modification strategies of sodium alginate-based hydrogel beads. It focuses on analyzing their application progress in the food industry, including functional food development, controlled-release system construction, and food texture modification. It is recommended that future research efforts place a priority on the optimisation of preparation methods and properties of sodium alginate-based hydrogel beads, with a view to meeting the industrial demands that are set to emerge in the future.