مقاله انگلیسی هیدروژلهای محرک در علوم غذایی
Abstract
Graphical abstract
Keywords
Introduction
Classification of stimulus-responsive hydrogels
Fabrication of stimulus-responsive hydrogels
Application of stimulus-responsive hydrogels in foods
Summary and future outlook
Author statement
Declaration of competing interest
Acknowledgements
References
ABSTRACT
The unique network structure of hydrogels enables very high levels of hydrophilicity and biocompatibility, while at the same time exhibiting the soft physical properties associated with living tissue, making them ideal biomaterials. Stimulus-responsive hydrogels are particularly effective. Stimulus-responsive hydrogels can respond to the external environment (including light, pH, temperature, electricity, etc.), thus conducting and controlling material properties. In recent years, stimulus-response hydrogel has become a hot-spot. However, there are limited applications of stimulus-responsive hydrogel in food field, which needs to be further explored. This review identified and discussed a variety of response methods that have been developed, including temperature, pH, chemical, optical, electrical and other responsive hydrogels. In addition, the fabrication of stimulusresponsive hydrogels and the current and future applications of these hydrogels in the field of food are reviewed.