Stimulus-responsive hydrogels in food science: A review

By Zhongyu Yang, Long Chen, D. McClements, Chao Qiu, Cuicui Li, Zipei Zhang, Ming Miao, Yaoqi Tian, K. Zhu, Zhengyu Jin. Food Hydrocolloids, 2022

149 citations recorded by the source corpus.

Abstract 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.

Subfields: Biomaterials, Food Science, Molecular Medicine

View Paper: https://www.semanticscholar.org/paper/138104dcf1ac5ec10fffeccd17d678256bed8574