Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: a review

A. Manzoor et al.

---

Document Outline

• Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review
  • 1 Introduction
    • 1.1 Categorization of hydrogels
      • 1.1.1 Chitosan-based hydrogels
      • 1.1.2 Alginates-based hydrogels
      • 1.1.3 Pectin-based hydrogels
      • 1.1.4 Starch-based hydrogels
      • 1.1.5 Xanthan gum-based hydrogel
      • 1.1.6 Hyaluronic acid-based hydrogel
      • 1.1.7 Salecan base on hydrogel
      • 1.1.8 Gellan gum-based hydrogel
      • 1.1.9 Konjac glucomannan based hydrogel
      • 1.1.10 Curdlan based hydrogel
      • 1.1.11 Plant-based hydrogels
  • 2 Preparation of hydrogels
    • 2.1 Physical
      • 2.1.1 Stereo complex formation
      • 2.1.2 Charge interactions
      • 2.1.3 Crystallization
    • 2.2 Chemical
      • 2.2.1 Polymer–polymer crosslinking
      • 2.2.2 Crosslinking using enzymes
      • 2.2.3 Condensation reactions
      • 2.2.4 High energy irradiation
  • 3 Properties of polysaccharide-based hydrogels
    • 3.1 Swelling capability
    • 3.2 Antimicrobial properties
    • 3.3 Gas/water barrier properties
  • 4 Applications of hydrogels
    • 4.1 Agriculture and food sector
      • 4.1.1 Food packaging
      • 4.1.2 Food preservation
    • 4.2 As carrier/vehicle for bioactive compounds
    • 4.3 Hydrogels in smart food packaging
    • 4.4 Thickening/stabilizing/emulsifying agents
    • 4.5 Rehydration of spray-dried biopolymer solutions
    • 4.6 Fat mimmetics
    • 4.7 Tissue scaffolding
  • 5 Conclusion
  • References