Hydrogel-based systems with nanoparticle and microencapsulation for food preservation: Preparation, characterization, and application

TL;DR

This paper explores how combining hydrogels with nanoparticles and microcapsules improves food preservation by enhancing stability and controlling spoilage in dairy, fruits, and meats.

Contribution

The study introduces a synergistic hydrogel-nanoparticle-microcapsule system for advanced food preservation with enhanced mechanical and functional properties.

Findings

Hydrogel systems with nanoparticles and microcapsules improve mechanical stability and antibacterial efficacy.

These hybrid systems enable controlled release of bioactives and effective moisture management.

Applications include probiotic protection, freshness monitoring of fruits, and odor control in meats.

Abstract

Global food spoilage, driven by microbial growth and oxidative deterioration, necessitates advanced preservation strategies. This study systematically reviews the preparation methods, structural and functional characterization, and applications of these hybrid systems across dairy, fruit, and meat products. The incorporation of nanoparticles (e.g., Ag, Cu, melanin NPs) and microencapsulated bioactive agents (antioxidants, probiotics, antimicrobials) into hydrogel matrices significantly enhances mechanical stability, antibacterial efficacy, humidity regulation, and stimuli-responsive release capabilities. This synergy arises from three complementary mechanisms, including nanoparticles that reinforce the hydrogel network and provide potent antimicrobial activity, microencapsulations that offer robust protection and controlled release of sensitive bioactives, and the hydrogel itself serves as a responsive scaffold for moisture management and targeted delivery. This synergistic function has excellent applications in probiotic protection, intelligent freshness monitoring of fruits, and odor control of meats. This study underscores the transformative potential of hydrogel-nanoparticle-microcapsule systems in advancing active and intelligent food packaging.

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•Hydrogel systems extend food shelf-life via nanoparticles and microcapsules.•The combination boost hydrogel stability and responsiveness.•Effective in dairy, fruits, and meat preservation.•Future focus on scalable synthesis and real-time monitoring.

Hydrogel systems extend food shelf-life via nanoparticles and microcapsules.

The combination boost hydrogel stability and responsiveness.

Effective in dairy, fruits, and meat preservation.

Future focus on scalable synthesis and real-time monitoring.

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