Release mechanism and models of food hydrogel delivery systems based on natural macromolecules

  • GAO Chao ,
  • KONG Songmei ,
  • YANG Nan
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  • 1(Glyn O.Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China)
    2(Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China)

Received date: 2023-04-19

  Revised date: 2023-05-16

  Online published: 2024-06-11

Abstract

Hydrogel prepared from natural macromolecules has been widely explored as an encapsulation and delivery vehicle for food functional substances, attracting great attention.Compared with synthetic polymers, natural macromolecules have certain advantages, such as functional diversity, biocompatibility, biodegradability, specific interaction, and easy modification.Hydrogel delivery systems have been developed to encapsulate functional substances and improve their dispersion, chemical stability, and bioavailability.This review introduced the hydrogel delivery systems prepared from natural macromolecules such as proteins, polysaccharides etc., summarized the release mechanism and models based on hydrogel delivery system in detail, and discussed the prediction of release behavior of food functional substances by these models and their application in carrier system design.

Cite this article

GAO Chao , KONG Songmei , YANG Nan . Release mechanism and models of food hydrogel delivery systems based on natural macromolecules[J]. Food and Fermentation Industries, 2024 , 50(8) : 356 -364 . DOI: 10.13995/j.cnki.11-1802/ts.035878

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