Gel-Based Delivery Systems for Bioactive Ingredients
Summary
Gel-based delivery systems harness three-dimensional, crosslinked polymer networks to encapsulate and release bioactive compounds in a controlled manner. Typically formed from proteins, polysaccharides or synthetic polymers, these hydrogels can be engineered through physical (heat, pH, ionic strength) or chemical (covalent crosslinking, enzymatic reaction) triggers to achieve bespoke microstructures, mechanical strength and water-holding capacity. Emulsion gels, double-network constructs and stimuli-responsive matrices all serve to protect sensitive ingredients—such as vitamins, polyphenols, enzymes and drugs—against degradation during processing and transit, while enabling targeted release in response to environmental cues. Advances in tailoring gel porosity, interfacial composition and viscoelastic properties have underpinned significant progress towards oral, topical and implantable formulations. The versatility of gel matrices also permits co-delivery of multiple actives and the incorporation of lipid- or water-soluble species. These systems find applications across food fortification, nutraceuticals and biomedical therapeutics, offering biocompatibility, biodegradability and potential for large-scale production.
Research from Nature Portfolio
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Research from all publishers
Comprehensive surveys have consolidated knowledge of food-grade hydrogels for bioactive encapsulation, detailing formation mechanisms, network architecture and functional performance. These reviews highlight the importance of polymer choice—plant versus animal proteins, diverse polysaccharides—and the tailoring of gelation pathways to optimise encapsulation efficiency, release kinetics and sensory properties for food and pharmaceutical applications.
Bibliometric analyses of binary hydrogels reveal a rising focus on protein–polysaccharide composites as food matrices for targeted delivery. Trends point to enzymatic and pH-induced assembly methods to create interpenetrating networks that combine high water-binding capacity with moderate rigidity. Such hybrid gels demonstrate improved protection of micronutrients during processing and digestion, and studies advocate further exploration of plant-based ingredients to enhance sustainability.
Investigations of alcohol-induced polysaccharide gelation have elucidated the role of competitive water–alcohol interactions in driving network formation. Displacement of hydration shells by alcohol molecules exposes hydrophobic domains, strengthening hydrogen bonding and promoting rapid gelation. Control of alcohol concentration and addition protocols permits fine-tuning of gel strength, permeability and thermal stability, opening new avenues for the design of bespoke delivery vehicles in food, cosmetic and biomedical sectors.
Gel-Based Delivery Systems for Bioactive Ingredients publication trend
The graph below shows the total number of articles in gel-based delivery systems for bioactive ingredients across all publications each year (not limited to Nature Index journals).
Technical terms
Hydrogel: A three-dimensional, water-swollen polymer network capable of encapsulating active compounds.
Crosslinking: The formation of chemical or physical bonds between polymer chains to stabilise gel structure.
Ionotropic gelation: A method of gel formation in which multivalent ions induce polymer aggregation and network assembly.
Emulsion gel: A solid or semi-solid gel formed from an oil-in-water or water-in-oil emulsion that can carry hydrophilic and lipophilic ingredients.
Viscoelasticity: The combined viscous and elastic response of a gel when subjected to deformation, often characterised by storage (G′) and loss (G″) moduli.
References
- A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications. Gels (2022).
- Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery—A Bibliometric Review. Gels (2023).
- In the process of polysaccharide gel formation: A review of the role of competitive relationship between water and alcohol molecules. International Journal of Biological Macromolecules (2024).
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