Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications

Abstract

Background

Hydrogels as typical form of soft matter are becoming popular candidates for smart functional materials in food and biological applications. Marine protein and marine polysaccharide-based hydrogels have been broadly applied as building materials to develop food gels, alleviating the scarcity of terrestrial resources, reducing the risk of zoonotic disease, and avoiding religious issues. Moreover, in comparison to single-protein or polysaccharide hydrogels, protein/peptide-polysaccharide composite hydrogels have gel textures that are more efficiently controlled and exhibit a broader range of phase behaviors.

Scope and approach

This review presented a collection of the latest research in marine-derived protein/polysaccharide hydrogels (MPPHs) prepared via various fabrication approaches, which involved containing heating, cooling, enzymatic, ionic, and pH-induced crosslinking, as well as high pressure and ultrasound processing. The analyzed physical characteristics, including mechanical performance, water holding capacity (WHC), thermal stability and microstructures, and food applications of MPPHs were discussed. The relevant gelation mechanisms were presented in-depth.

Key findings and conclusions

Research on MPPHs was still in its infancy, with several design trends for food applications including the modification of textural and sensory properties, development of 3D printing, construction of fat replacer, assistance in dysphagia management, encapsulation of bioactive components, and fabrication of edible and antibacterial coatings.