Details

Autor(en) / Beteiligte

• Cui, Congli
• Jia, Yunzhu
• Sun, Qi
• Yu, Mengting
• Ji, Na
• Dai, Lei
• Wang, Yanfei
• Qin, Yang
• Xiong, Liu
• Sun, Qingjie

Titel

Recent advances in the preparation, characterization, and food application of starch-based hydrogels

Ist Teil von

• Carbohydrate polymers, 2022-09, Vol.291, p.119624-119624, Article 119624

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2022

Quelle

MEDLINE

Beschreibungen/Notizen

• Although synthetic polymer hydrogels have excellent mechanical properties, they are not easily degraded, are toxic, and easily cause environmental pollution. Therefore, starch-based hydrogels have attracted great interest due to their biodegradability, biocompatibility, and non-toxicity. First of all, this review describes in detail the preparation of starch-based hydrogels by physical retrogradation method and chemical crosslinking methods, as well as the intrinsic and extrinsic factors that affect the performance of the hydrogels. Moreover, the commonly used methods to characterize starch-based hydrogels and the properties of responsive (thermo-, pH-, and enzyme-responsive) starch-based hydrogels have also attracted wide attention from researchers. In addition, the applications of starch-based hydrogels in starch noodles, treatment of sewage from the food industry, and food bioactive ingredient carriers are discussed. Furthermore, prospects and future directions of starch-based hydrogels are discussed. We believe that this review provides a valuable reference for the efficient preparation and application of starch-based hydrogels. [Display omitted] •Starch retrogradation is the most common method to prepare starch-based hydrogels.•Amylose content affects the mechanical properties of starch-based hydrogels.•The starch-based hydrogels showed thermo-, pH-, and enzyme-responsive properties.•The hydrogels are widely used in starch noodles and as food active substance carriers.