Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications DOI
Huanhuan Li, Arul Murugesan, M. Shoaib

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Май 1, 2025

ABSTRACT Peptide‐based hydrogels (PHs) are versatile materials with considerable potential in food technology. Advances synthesis techniques, such as self‐assembly, click chemistry, enzymatic cross‐linking, and co‐assembly polymers, have improved their production efficiency scalability. Derived from natural amino acids, PHs biocompatible, biodegradable, responsive to environmental factors like pH temperature. In technology, encapsulation controlled release of bioactive compounds enhance nutrient stability, flavor preservation, bioavailability. serve texture modifiers, improve product consistency, possess antimicrobial properties for preservation by inhibiting spoilage pathogens. Their biodegradability supports eco‐friendly practices sustainable packaging, including edible films coatings that extend shelf life. Adjustable ionic strength make adaptable specific needs. also show developing advanced equipment, 3D printers systems, promoting sustainability. This review emphasizes offer innovative, solutions functionality, quality, safety, broad applications processing preservation.

Язык: Английский

Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications DOI
Huanhuan Li, Arul Murugesan, M. Shoaib

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Май 1, 2025

ABSTRACT Peptide‐based hydrogels (PHs) are versatile materials with considerable potential in food technology. Advances synthesis techniques, such as self‐assembly, click chemistry, enzymatic cross‐linking, and co‐assembly polymers, have improved their production efficiency scalability. Derived from natural amino acids, PHs biocompatible, biodegradable, responsive to environmental factors like pH temperature. In technology, encapsulation controlled release of bioactive compounds enhance nutrient stability, flavor preservation, bioavailability. serve texture modifiers, improve product consistency, possess antimicrobial properties for preservation by inhibiting spoilage pathogens. Their biodegradability supports eco‐friendly practices sustainable packaging, including edible films coatings that extend shelf life. Adjustable ionic strength make adaptable specific needs. also show developing advanced equipment, 3D printers systems, promoting sustainability. This review emphasizes offer innovative, solutions functionality, quality, safety, broad applications processing preservation.

Язык: Английский

Процитировано

0