Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: a review
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International Journal of Biological Macromolecules 213 (2022) 987–1006 Available online 12 June 2022 0141-8130/© 2022 Elsevier B.V. All rights reserved. Review Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review Arshied Manzoor a , Aamir Hussain Dar b , * , Vinay Kumar Pandey c , Rafeeya Shams d , Sadeeya Khan e , Parmjit S. Panesar f , John F. Kennedy h , Ufaq Fayaz g , Shafat Ahmad Khan b a Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, 202002, UP, India b Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India c Department of Bioengineering, Integral University, Lucknow, 226026, UP, India d Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India e Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia f Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, 148106, Punjab, India g Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir 190025, India h Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom A R T I C L E I N F O Keywords: Polysaccharide Hydrogels Biodegradability Emulsifying agents Food preservation A B S T R A C T Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexi- bility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Addition- ally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorpo- ration in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study. Abbreviations: μ m, micrometer; 13c NMR, Carbon-13 nuclear magnetic resonance; PLA, phenyl lactic acid; AB, Alginate bead; a w , water activity; CFU, colony forming units; CMC, Carboxymethylcellulose; CMCH, carboxymethyl chitosan; CNF, cellulose nanofibers; CO 2 , carbon dioxide; C-PVA, Chitosan-Poly vinyl alcohol; CS, chitosan; CsNb, norbornene-functionalized chitosan; CuO, copper oxide; ECM, extracellular matrix; EGDMA, Ethylene glycol di-methacrylate; EGDMA, Ethylene glycol dimethacrylate; FDA, Food and Drug Administration; FM, Fat mimmetics; FR, Fat replacements; E. coli, Escherichia coli; S. aureus, Staphylococcus aureus; FTIR, Fourier transform infrared spectroscopy; GalA, galacturonic acid; GC, Glycol chitosan; GelMA, gelatin methacryloyl; GG, guar gum; Glc/Man, Glucose/mannose; GRAS, generally recognized as safe; HA, hyaluronic acid; HBC, hydroxybutyl chitosan; HG, homogalacturonan; kDa, kilodalton; KGM, Konjac glucomannan; LA gellan gum, low acyl gellan gum; MeTro, methacryloyl-substituted recombinant human tropoelastin; MMT, Montmorillonite; n-3 LCPUFA, n-3 long-chain poly- unsaturated fatty acids; NIR, near infrared; O/W, oil in water emulsion; OPF, oligo (poly (ethylene glycol) fumarate); PAA, polyacrylamide; PAAc, polyacrylic acid; PAVA, Poly (acrylic-co-vinyl sulfonic) acid; PBHs, Polysaccharide-based hydrogels; PDMS, Polydimethylsiloxane; PE, Polyethylene; PEG, poly (ethylene glycol); PEG, Polyethylene Glycol; PET, poly (butylene terephthalate); PMA, poly(acrylamide-co-acrylic acid); PNIPAM, poly(N-isopropylacrylamide); poly (AAm-co-MMA), Poly (acrylamide-co-methyl methacrylate); PUFA, polyunsaturated fatty acids; PVA, poly vinyl alcohol; PVA, polyvinyl alcohol; PVC, polyvinyl chloride; PVP, polyvinyl pyrrolidone; RG, rhamnogalacturonan; Semi-IPNs, semi-interpenetrating polymer networks; TBARS, Thiobarbituric acid reactive substances; TEMED, N, N, N ′ , N ′ - tetramethylethylenediamine; TGA, thermogravimetric analysis; TGase, Transglutaminase; TMC, N, N, N-trimethyl chitosan; USFDA, US Food and Drug Adminis- tration; UV, ultraviolet; WCA, water contact angle (); WUR, water uptake ratio; WVP, water vapor permeability; WVUR, water vapor uptake ratio; XG, Xanthan gum; XRD, X-ray diffraction; ZnO, zinc oxide; ω , omega. * Corresponding author. E-mail address: daraamirft@gmail.com (A.H. Dar). Contents lists available at ScienceDirect International Journal of Biological Macromolecules journal homepage: www.elsevier.com/locate/ijbiomac https://doi.org/10.1016/j.ijbiomac.2022.06.044 Received 23 February 2022; Received in revised form 28 May 2022; Accepted 8 June 2022 International Journal of Biological Macromolecules 213 (2022) 987–1006 988 Download 1.62 Mb. Do'stlaringiz bilan baham: 
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