Research progress on preparation, loading, and application of nanogels to protect food bioactive ingredients

Food bioactive ingredients are widely used in food due to their excellent antioxidant, anti-inflammatory, anti-cancer and antibacterial properties, aiming at improving nutritional value and promoting human health. However, their complete absorption and use by the human body are difficult due to their poor water solubility and stability. In recent years, nanocarriers such as nanocapsules, liposomes, nanoparticles and nanomicelles have emerged as promising strategies to address these issues. Among these carriers, nanogels have become a research hotspot due to their smaller particle size, larger specific surface area, and higher loading capacity. This study aimed to discuss the research status of nanogels and their developmental direction. First, from the perspective of environmental responsiveness, three most commonly used and critical nanogels were briefly introduced: pH-responsive, temperature-responsive, and redox-responsive, and their synthetic materials were briefly summarized from two aspects of natural and synthetic polymers. Second, the preparation methods of nanogels were expounded from the perspective of physical chemistry, and their loading and release mechanisms were emphatically introduced, laying a foundation for further research. Finally, the study examined the application of nanogels in food and other fields, providing new ideas for developing advanced bioactive component delivery systems.