仿生水凝胶在食品系统中的应用：制备、性质及其在生物活性物质递送、智能包装和质构工程中的应用
Biomimetic hydrogels in food systems: Fabrication, properties, and applications in bioactive delivery, smart packaging, and texture engineering.
文献信息
| PMID | 42914394 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Yanghao Tang |
| 作者单位 | State Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, Jiangsu 210037, China. |
| 期刊 | Food research international (Ottawa, Ont.) |
| SCI 分区 | Q1 |
| IF | 9.6 |
| 研究类型 | 综述 Meta · 基础／转化 |
| 所属专科 | 鼻科 |
中文摘要
食品科学正朝着精准材料工程发生变革性转变，仿生水凝胶正在兴起。本综述将仿生水凝胶定义为有意设计以再现与食品系统相关的特定生物结构、功能或适应性响应的水合聚合物网络。这些软材料通过整合生物相容性、刺激响应性和可调质构来模拟生物组织，为功能性食品应用提供创新解决方案。本综述介绍了来源于多糖、蛋白质和其他原料的天然仿生水凝胶的最新制备工艺和关键特性，以及其仿生灵感，并阐述了水凝胶设计在生物活性物质递送、智能包装、吞咽困难友好食品和脂肪替代等多种应用中的重要性。然而，大多数已报道的系统仍停留在实验室规模，许多食品应用是从生物医学概念推断而来，而非在复杂食品基质中直接验证。阻碍其产业化转化的关键瓶颈包括柔软性与稳定性的权衡、有限的可扩展性、不完整的感官和加工评价框架，以及关于交联剂、纳米添加剂和降解产物长期安全性的不确定性。因此，未来研究应优先关注食品级材料设计、在真实加工和储存条件下的系统验证、标准化安全评估方案的建立，以及与常规食品技术的直接基准比较。
英文摘要
Food science is undergoing a transformative shift toward precision material engineering, with biomimetic hydrogels emerging. Biomimetic hydrogels are defined in this review as hydrated polymer networks deliberately designed to reproduce a specific biological structure, function, or adaptive response relevant to food systems. These soft materials emulate biological tissues by integrating biocompatibility, stimuli responsiveness, and tunable textures, offering innovative solutions for functional food applications. This review presents the latest fabrication processes and key characteristics of natural biomimetic hydrogels derived from polysaccharides, proteins, and other raw materials, alongside their biomimetic inspiration and the significance of hydrogel design across diverse applications including bioactive delivery, smart packaging, dysphagia-friendly foods, and fat replacement. However, most reported systems remain at the laboratory scale, and many food applications are inferred from biomedical concepts rather than directly validated in complex food matrices. Key bottlenecks hindering their industrial translation include the softness-stability trade-off, limited scalability, incomplete sensory and processing evaluation frameworks, and uncertainties regarding the long-term safety of cross-linkers, nano-additives, and degradation products. Future research should therefore prioritize food-grade material design, systematic validation under realistic processing and storage conditions, establishment of standardized safety assessment protocols, and direct benchmarking against conventional food technologies.