Stimulus-responsive hydrogels in food science: A review

The unique network structure of hydrogels enables very high levels of hydrophilicity and biocompatibility, while at the same time exhibiting the soft physical properties associated with living tissue, making them ideal biomaterials. Stimulus-responsive hydrogels are particularly effective. Stimulus-...

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Bibliographic Details
Published in:Food hydrocolloids 2022-03, Vol.124, p.107218, Article 107218
Main Authors: Yang, Zhongyu, Chen, Long, McClements, David Julian, Qiu, Chao, Li, Cuicui, Zhang, Zipei, Miao, Ming, Tian, Yaoqi, Zhu, Kunfu, Jin, Zhengyu
Format: Article
Language:English
Subjects:
Applications
Fabrication
Food field
Stimulus-responsive hydrogels
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Summary:The unique network structure of hydrogels enables very high levels of hydrophilicity and biocompatibility, while at the same time exhibiting the soft physical properties associated with living tissue, making them ideal biomaterials. Stimulus-responsive hydrogels are particularly effective. Stimulus-responsive hydrogels can respond to the external environment (including light, pH, temperature, electricity, etc.), thus conducting and controlling material properties. In recent years, stimulus-response hydrogel has become a hot-spot. However, there are limited applications of stimulus-responsive hydrogel in food field, which needs to be further explored. This review identified and discussed a variety of response methods that have been developed, including temperature, pH, chemical, optical, electrical and other responsive hydrogels. In addition, the fabrication of stimulus-responsive hydrogels and the current and future applications of these hydrogels in the field of food are reviewed. [Display omitted] •Stimulus-responsive hydrogels can respond to the external environment, thus conducting and controlling material properties.•The different types of stimulus-responsive hydrogels are introduced.•The fabrication of stimulus-responsive hydrogels are summarized.•The applications of stimulus-responsive hydrogels in the food field are emphasized.•The future outlook of stimulus-responsive hydrogels are discussed.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2021.107218