Bigels: A review on formulation, characterization, and application in the food industry

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-09-06 DOI:10.1016/j.tifs.2025.105285

Shivangi Srivastava, Anurag Singh

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引用次数: 0

Abstract

Background

Bigels are being developed, which are novel compounds that integrate solid gel and liquid phases. Bigels have proven to be valuable in the contemporary food industry. They are created using compounds of emulsifiers and gelling agents, resulting in a variety of textures.

Scope and Approach

Novel research has identified the complexity of their formulation and the definition of their properties using cutting-edge methods as key areas of research. The critique offers insights into the complex realm of Bigels formulation by thoroughly investigating gelling chemicals, emulsification procedures, and cross-linking strategies. Cutting-edge techniques like spectroscopy, microscopy, and rheology highlight Bigel structural and mechanical properties. Bigels are focused mainly on enhancing texture. Scientists study controlled-release systems involving Bigels. Experts explore nutrient delivery through Bigels. Innovators develop environmentally friendly food production methods using Bigels.

Key findings and conclusion

Bigels are valuable for combining science and gastronomy to create innovative food experiences. Their capacity to encapsulate active ingredients and prolong shelf life makes them essential for decreasing food waste and global sustainability goals. The review emphasizes that Bigels inspire innovative processing in the food industry beyond being just basic components. Bigels influence the future food by increasing textures and offering specialized nutritional solutions. Bigels offers limitless potential applications. As science and technology advance, they indicate a future where gourmet experiences are both delicious and sustainable.

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Bigels：食品工业的配方、表征及应用综述

bigels是一种集固体凝胶和液相于一体的新型化合物。Bigels已被证明在当代食品工业中很有价值。它们是用乳化剂和胶凝剂的混合物制成的，产生各种各样的质地。范围和方法新颖的研究已经确定了其配方的复杂性和使用尖端方法定义其属性作为研究的关键领域。批评提供了深入了解比格尔配方的复杂领域，通过彻底调查胶凝化学品，乳化程序和交联策略。光谱学、显微镜学和流变学等尖端技术突出了Bigel的结构和机械性能。Bigels主要专注于增强质地。科学家们研究包括Bigels在内的控制释放系统。专家们探索了Bigels的营养输送。创新者利用Bigels开发出环保的食品生产方法。bigels对于将科学与美食结合起来创造创新的食物体验具有重要价值。它们封装活性成分和延长保质期的能力使它们对减少食物浪费和实现全球可持续发展目标至关重要。该评论强调，Bigels激发了食品工业的创新加工，而不仅仅是基本部件。Bigels通过增加质地和提供专门的营养解决方案来影响未来的食物。Bigels提供了无限的潜在应用。随着科学技术的进步，它们预示着未来的美食体验既美味又可持续。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

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.