Bigels双凝胶制备的影响因素及其在食品中的应用

A Review of Factors Influencing the Preparation of Bigels and Its Application in Food Field

Bigels双凝胶是由水凝胶和有机(油)凝胶结合而产生的一种新型双相体系,兼具水相和有机相的特点,表现出比单一凝胶更好的性能,具有既能递送亲水性物质又能递送疏水性物质、易于制备、良好的铺展性、良好的物理稳定性、较长的保质期等优点。近些年,Bigels双凝胶得到了广泛关注,越来越多的研究表明Bigels在食品领域具有广泛的应用前景。本文简要概括了Bigels的结构,以及Bigels双凝胶制备过程中凝胶剂种类及浓度、水相和有机相比例、均质条件等几种主要因素对双凝胶理化性质的影响,并探讨了食品领域中Bigels在生物活性物质的递送、3D食品打印、脂肪替代等方面的应用,有助于双凝胶Bigels在食品行业中的深入研究与应用。

Bigels are a new type of biphase system produced by the combination of hydrogel and organogel(oleogel),which have the characteristics of both aqueous and organic phases.Bigels exhibit superior performance to single-component gels,with the advantages of being able to deliver both hydrophilic and hydrophobic substances,ease of preparation,excellent spread ability,good physical stability,and long shelf life.In recent years,bigels have been of wide concern,and more and more studies have shown that bigels have a wide application prospect in the field of foods.This paper briefly reviews the structure of bigels,the effects of several major factors in the preparation of bigels such as the type and concentration of gelling agent,oleogel/hydrogel ratio and homogenization conditions on the physicochemical properties of bigels.It also explores the application of bigels in bioactive compound delivery,3D food printing,fat substitution,and other aspects in the field of food industry.This review will contribute to further research and application of bigels in the food industry.