Hydrogel-Based Delivery Systems for Nutraceuticals
Summary
Hydrogel-based delivery systems harness three-dimensional polymer networks to encapsulate bioactive compounds commonly referred to as nutraceuticals. By imbibing large quantities of water or biological fluids, hydrogels form soft, tissue‐like matrices that can protect sensitive ingredients from degradation, mask undesirable tastes and regulate release profiles. Natural polymers such as alginate, chitosan, carrageenan and pectin and synthetic counterparts like poly(ethylene glycol) derivatives are cross-linked by ionic interactions, temperature shifts or covalent bonding to yield networks of tailored pore size and mechanical strength. Formulation methods range from simple droplet extrusion to sophisticated emulsion‐filled hydrogels, in which oil‐in‐water droplets are immobilised within gel strands to improve solubility and uptake of lipophilic compounds. Release mechanisms are governed by polymer swelling, diffusion and environmental triggers such as pH or digestive enzymes, enabling targeted delivery to regions of the gastrointestinal tract. Recent advances focus on mucoadhesive surfaces to prolong residence time, stimuli-responsive linkages for on-demand release and hybrid materials that combine hydrogel integrity with nanoparticle transport. These systems hold global significance for functional foods, supplements and medical nutrition, offering enhanced bioavailability of vitamins, polyphenols and carotenoids while reducing required dosages and side effects.
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Hydrogel-Based Delivery Systems for Nutraceuticals publication trend
The graph below shows the total number of articles in hydrogel-based delivery systems for nutraceuticals across all publications each year (not limited to Nature Index journals).
Technical terms
Hydrogel: A cross-linked polymer network capable of absorbing and retaining large volumes of water while maintaining structure.
Nutraceutical: A food-derived compound with health benefits beyond basic nutrition, such as vitamins, polyphenols or fatty acids.
Pickering emulsion: A droplet system stabilised by solid particles rather than surfactants, often immobilised within a hydrogel matrix for sustained release.
Cross-linking: The formation of chemical or ionic bonds between polymer chains to establish a three-dimensional network.
Mucoadhesion: The ability of a material to adhere to mucosal tissues, enhancing residence time and absorption in the gut.
References
- Application of Pistacia atlantica Pickering emulsion‐filled chitosan gel for targeted delivery of curcumin. Food Science & Nutrition (2024).
- Alginate Spheres: Influence of Agar and Xanthan Gum Incorporation on Membrane Stability and Permeability. Polymers (2024).
- Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt. Frontiers in Sustainable Food Systems (2022).
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