Engineering the microstructure of biopolymer hydrogel particle dispersions to deliver functionality in foods

Abstract

Biopolymer hydrogel particles provide a wide range of advantages to food applications due to their highly hydrophilic nature, the ability to tailor micro-/macro-structure, and their complex rheology as dispersions. In food, dispersions of cross-linked hydrogel particles are increasingly used to create unique appearances or textures, novel aroma experiences, and/or for controlled-release applications. Mastering food biopolymer particle dispersions requires understanding of biopolymer physicochemistry, controlled microstructure creation, particle interactions that govern flow behavior, and the characterization techniques that give insight into the structure-function relationships across the different length scales. In the present review, recent progress in cross-linked food biopolymer hydrogels across these domains is presented with a particular focus on fluid gel dispersions and controlled release. We highlight how emerging technologies/techniques might enable new microstructural understanding or designer biopolymer sequences. Finally, we highlight how these developments help to fully unlock biopolymer hydrogel dispersions for food applications.