Research progress on the application of composite hydrogel in food

Authors

WANG Shao-qing, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 ,China
MU Ming-wei, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 ,China ；Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and QualitySafety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023 , China
ZHANG Bo, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 ,China ；Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and QualitySafety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023 , China
DENG Na, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 ,China ；Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and QualitySafety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023 , China
WANG Jian-hui, School of Food and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 ,China ；Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and QualitySafety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023 , China

Abstract

At present, most hydrogels used in the food industry are natural polymers, with poor mechanical properties and high moisture content, which is easy to be contaminated by microorganisms, making it difficult to meet the use needs. In recent years, new composite hydrogels loaded with active substances prepared from natural and synthetic polymers or modified natural polymers have been increasingly used in the food field..Starting from the preparation method of composite hydrogels, this paper introduces its application status in food packaging materials, fat and starch substitution, bioactive molecule delivery, rapid detection of microorganisms, and prospects the development trend of composite hydrogels in the food industry.

Publication Date

12-28-2022

First Page

212

Last Page

217

DOI

10.13652/j.spjx.1003.5788.2022.80886

Recommended Citation

Shao-qing, WANG; Ming-wei, MU; Bo, ZHANG; Na, DENG; and Jian-hui, WANG (2022) "Research progress on the application of composite hydrogel in food," Food and Machinery: Vol. 38: Iss. 12, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2022.80886
Available at: https://www.ifoodmm.cn/journal/vol38/iss12/34

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