Stimuli-Responsive Hydrogels in Food Sector: Multi-Component Design, Stimulus-Response Mechanisms, and Broad Applications

TL;DR

This paper reviews how stimuli-responsive hydrogels can be used in food applications like smart packaging and nutrient delivery.

Contribution

The paper systematically categorizes stimulus-response mechanisms and highlights novel food-grade hydrogel applications.

Findings

Responsive hydrogels can be tailored for nutrient delivery and smart packaging using food-grade materials.

Multi-stimuli interactions enable real-time food freshness monitoring and 4D food printing.

Chemical, physical, and enzymatic crosslinking strategies are key to functional hydrogel design.

Abstract

Hydrogels are endowed with exceptional hydrophilicity and biocompatibility by their network structure, while also exhibiting soft physical properties similar to living tissues, which renders them ideal biomaterials. Responsive hydrogels—particularly those constructed from multicomponent systems including proteins, polysaccharides, peptides, and polyphenols—have emerged as a frontier research focus owing to their tunable responsiveness and controllable functional properties. In this review, hydrogel response mechanisms were categorized according to pH, ionic strength, temperature, light, enzymes, and multi-stimuli interactions. Key preparation strategies, encompassing chemical, physical, and enzymatic crosslinking, were systematically introduced. The preparation of hydrogels from various food-grade matrices, such as polysaccharide-based, protein-based, peptide-based, and polyphenol-based systems, was also summarized, with emphasis placed on how their tailored structures govern functional performance. Furthermore, innovative applications of responsive hydrogels were highlighted, including targeted delivery of nutrients and bioactive substances (e.g., probiotics, anthocyanins, vitamins) in functional foods, smart packaging and sensing for real-time freshness monitoring of meat and fruits, food quality detection through colorimetric and photothermal sensors, and 4D food printing for personalized nutrition and dysphagia-friendly foods.

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