Trends and Future Perspectives of Polysaccharide-Based Bigels from Seeds, Vegetable Oils, and Waxes: A Bibliometric Review.

IF 5 3区 化学 Q1 POLYMER SCIENCE
Gels Pub Date : 2025-05-30 DOI:10.3390/gels11060413
Monserrat Sanpedro-Díaz, Alitzel Belem García-Hernández, Ana Luisa Gómez-Gómez, Julia Salgado-Cruz, Oswaldo Arturo Ramos-Monroy, Rubén Oliver-Espinoza, Griselda Argelia Rivera-Vargas, Ma de la Paz Salgado-Cruz
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引用次数: 0

Abstract

Gels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties. A novel biphasic system, the bigel, consists of hydrogel and oleogel, enabling the encapsulation of hydrophilic and lipophilic compounds. Their structure and functionality are influenced by the distribution of gel phases (e.g., oleogel-in-hydrogel or hydrogel-in-oleogel). This study aims to review current trends in polysaccharide-based bigels derived from seeds, vegetable oils and waxes, highlighting their biocompatibility, sustainability and potential food applications. A bibliometric analysis of 157 documents using VOSviewer identified four key thematic clusters: structured materials, delivery systems, pharmaceutical applications, and physicochemical characterization. Principal component analysis revealed strong correlations between terms, while also highlighting emerging areas such as 3D printing. This analysis demonstrated that seed-derived polysaccharides, including chia seed mucilage and guar gum, improve bigel structure and rheological properties, offering sustainable plant-based alternatives. Additionally, innovations such as extrusion-based 3D printing, functional food design, controlled drug release, bioactive compound delivery, and fat replacement are helping to support the further development of these systems. Finally, bibliometric tools remain instrumental in identifying research gaps and guiding future directions in this field.

从种子、植物油和蜡中提取多糖的趋势和未来展望:文献计量学综述。
凝胶是半固态的胶体体系,其特征是三维网络,能够保留高达99%的液体,同时表现出固体和液体的性质。一种新的双相体系,由水凝胶和油凝胶组成,可以包封亲水性和亲脂性化合物。它们的结构和功能受到凝胶相分布的影响(例如,油凝胶-水凝胶或水凝胶-油凝胶)。本研究旨在综述目前从种子、植物油和蜡中提取的多糖基bigels的发展趋势,重点介绍它们的生物相容性、可持续性和潜在的食品应用。使用VOSviewer对157篇文献进行了文献计量学分析,确定了四个关键主题集群:结构材料、传递系统、制药应用和物理化学表征。主成分分析揭示了术语之间的强相关性,同时也强调了3D打印等新兴领域。该分析表明,种子来源的多糖,包括奇亚籽粘液和瓜尔胶,改善了bigel结构和流变特性,提供了可持续的植物性替代品。此外,诸如基于挤压的3D打印、功能性食品设计、控制药物释放、生物活性化合物输送和脂肪替代等创新技术有助于支持这些系统的进一步发展。最后,文献计量学工具在确定研究差距和指导该领域的未来方向方面仍然发挥着重要作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Gels
Gels POLYMER SCIENCE-
CiteScore
4.70
自引率
19.60%
发文量
707
审稿时长
11 weeks
期刊介绍: The journal Gels (ISSN 2310-2861) is an international, open access journal on physical (supramolecular) and chemical gel-based materials. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. Therefore, there is no restriction on the maximum length of the papers, and full experimental details must be provided so that the results can be reproduced. Short communications, full research papers and review papers are accepted formats for the preparation of the manuscripts. Gels aims to serve as a reference journal with a focus on gel materials for researchers working in both academia and industry. Therefore, papers demonstrating practical applications of these materials are particularly welcome. Occasionally, invited contributions (i.e., original research and review articles) on emerging issues and high-tech applications of gels are published as special issues.
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