ORCID

Abstract

The review aims to explore the utilization of hydrogels in the food industry, specifically focusing on their capacity to encapsulate bioactive compounds for enhancing food safety, quality, and health benefits. Hydrogels, with their unique capacity to incorporate various bioactive agents such as antioxidants, antimicrobials, and probiotics, are emerging as transformative tools in the development of functional foods. These hydrogels offer numerous advantages, including the preservation of food quality and the controlled release of encapsulated compounds. Their responsiveness to environmental stimuli allows for targeted release, which is crucial for optimizing the efficacy and shelf-life of bioactive substances. Research indicates that bioactive-loaded hydrogels have versatile applications across different areas of the food industry. They play a critical role in food preservation by stabilizing flavors and preventing spoilage through the delivery of antimicrobial agents. Additionally, hydrogels are being explored for their potential in food packaging, where they can help maintain freshness and extend the shelf-life of products. The review underscores the benefits of hydrogels in protecting bioactive compounds from degradation, enhancing their bioavailability, and facilitating a controlled, sustained release. This functionality not only improves the effectiveness of these compounds but also maximizes their health benefits.

Keywords

Bioactive components, Encapsulation, Food applications, Functional foods, Hydrogels preparation

Publication Date

2025-01-01

Publication Title

Journal of Agriculture and Food Research

Volume

20

Deposit Date

2025-08-07

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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