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Recent Advances in Food Gels (2nd Edition)
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Recent Advances in Food Gels (2nd Edition)

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: 31 August 2025 | Viewed by 2099

Special Issue Editors

Dr. Przemyslaw Siejak

E-Mail Website
Guest Editor
Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
Interests: emulsions; fluorescence spectroscopy; FT-IR spectroscopy; rheological properties; food packaging; antioxidants; diet supplements
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Krzysztof Polewski

E-Mail Website
Guest Editor
Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
Interests: food biophysics; spectroscopic methods; nanostructures; antioxidant properties of plant extracts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Editorial Board of Gels invites you to submit an article to the Special Issue entitled “Recent Advances in Food Gels (2nd Edition)”. Its first edition published 13 papers; you can view it at the following link: https://www.mdpi.com/journal/gels/special_issues/R43VZ9PT42. 

Polymer gels are special colloidal systems arising from sol coagulation. They exhibit three-dimensional spatial structures. This kind of system can be characterized as a transitory state of matter or substance, which can be considered in-between a solid state and a liquid state. Gels possess both elastic and viscous properties. Similar to solids, they can exhibit an elastic response, deforming as a result of external force application but returning to their original shapes and dimensions when force disappears. On the other hand, gels also show viscous behavior, as a part of displacement energy is not recovered after the force is reduced to zero. This can result in the flow of gels.

Gels based on both synthetic and natural polymers (biopolymers) can be applied to cosmetics, medicine, the food industry, and the pharmaceutical industry. These gels can improve the stability and assure the desired consistency of different cosmetic and food products, for instance, creams, lotions, and yogurts. Despite many breakthroughs in the chemistry of synthetic polymers in recent years, there are still many areas for development and new challenges, such as identifying a renewable source of origin and improving cost-effectiveness, sustainability, etc. Therefore, the need for gels based on natural polymers emerges. Gels consisting of edible biopolymers such as peptides and polysaccharides are considered perspective systems to meet those expectations due to their low cost, biocompatibility, biodegradability, and renewable nature. Moreover, they exhibit a variety of functions and physical properties of gelling. Compared to synthetic polymers, edible biopolymers may play a key role in the modern and advanced design of food, especially in adjusting the desired sensorial, rheological, structural, and functional properties, preserving their metastable structure and therefore extending their shelf life. They can also replace fats and increase satiety, reducing food consumption.

This Special Issue aims to collect high-quality manuscripts reporting on any of the following topics: new methods of gel design and preparation; the mechanisms and nature of gelling; and the structural, mechanical, or spectroscopic characterization of edible gels. Reports presenting the impact of edible gels on rheological, tribological, and sensory properties of foods, the possibility of their usage in targeted drug delivery, and bioactivity in the gastrointestinal system are also welcome.

Dr. Przemyslaw Siejak
Prof. Dr. Krzysztof Polewski
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gels is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biopolymers
  • chemical properties
  • food gel networks
  • food product development
  • gelation mechanism
  • hydrogels/microgels/nanogels
  • multicomponent/mixed gels
  • oleogels/aerogels/lipogels/emulgels
  • physical properties
  • polysaccharide gels
  • protein gels
  • rheology
  • sensory properties of food
  • texture

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Related Special Issue

Published Papers (3 papers)

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Research

19 pages, 1485 KiB  
Article
Polydextrose Reduces the Hardness of Cooked Chinese Sea Rice Through Intermolecular Interactions
by Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song and Xingjun Li
Gels 2025, 11(5), 353; https://doi.org/10.3390/gels11050353 - 11 May 2025
Viewed by 216
Abstract
Supposing that polydextrose molecules could improve the hard texture of cooked rice based on intermolecular interactions and forming a hydrogel-like network structure, this study added polydextrose (moisture content 1%) at 0%, 3%, 5%, 7%, and 10% concentrations to rice (cv. Super Qianhao, SQ) [...] Read more.
Supposing that polydextrose molecules could improve the hard texture of cooked rice based on intermolecular interactions and forming a hydrogel-like network structure, this study added polydextrose (moisture content 1%) at 0%, 3%, 5%, 7%, and 10% concentrations to rice (cv. Super Qianhao, SQ) milled from a 3-year-stored paddy and compared their cooking properties, their cooked rice texture, the pasting and thermal properties of their flours, the thermo-mechanical characteristics of their flour dough, and the microstructure of their cooked rice grains with a newly harvested japonica rice cv. Nanjing 5 (NJ5). With an increase in polydextrose addition, a General Linear Model (GLM) analysis showed that the cooking times of two japonica rice varieties was significantly (p < 0.05) reduced, and their gruel solid loss increased. Adding polydextrose significantly reduced the hardness, springiness, gumminess, and chewiness of cooked rice and increased the cohesiveness and resilience. By increasing polydextrose addition in rice flours, the peak, breakdown, and setback viscosities of pasting were significantly decreased, but the pasting temperature and peak time increased. Adding polydextrose reduced the gelatinization enthalpy and increased gelatinization peak temperature of the rice flour and significantly decreased the ageing of the retrograded rice flour paste stored at 4 °C when measured at 21 days. A Mixolab test showed that the stability time of the rice flour dough increased, and the protein weakening, gelatinization peak torque, and starch breakdown, as well as the starch setback and the speeds of heating, gelatinization, and enzymatic degradation all decreased. The addition of 5–10% polydextrose significantly reduced the amorphous and crystalline regions of starch and relative percent of β-sheet in cooked rice grains, with an increase in the relative percent of α-helix, random coil, and β-turn. Observing the microstructure, we confirmed that polydextrose addition facilitated the formation of a soft and evenly swollen honeycomb structure of the cooked rice. These results suggest that polydextrose might decrease the cooked rice hardness and improve the eating quality of sea rice through intermolecular interactions. Full article
(This article belongs to the Special Issue Recent Advances in Food Gels (2nd Edition))
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13 pages, 2932 KiB  
Article
Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation
by Huifang Xie, Qingfei Duan, Guohua Hu, Xinyi Dong, Litao Ma, Jun Fu, Yiwen Yang, Huaran Zhang, Jiahui Song, Qunyu Gao and Long Yu
Gels 2025, 11(2), 91; https://doi.org/10.3390/gels11020091 - 24 Jan 2025
Viewed by 847
Abstract
This study investigates the effects of the debranching time of waxy potato starch using pullulanase and recrystallization on particle morphology, debranching degree, and crystal structure. The results demonstrated that after gelatinization and debranching, the surface of the starch crystals became rough and uneven [...] Read more.
This study investigates the effects of the debranching time of waxy potato starch using pullulanase and recrystallization on particle morphology, debranching degree, and crystal structure. The results demonstrated that after gelatinization and debranching, the surface of the starch crystals became rough and uneven due to hydrolysis, with most particles showing a fragmented surface. The crystalline state was not significantly changed with debranching time. X-ray diffraction analysis revealed no significant differences in the patterns of recrystallized linear dextrin (LD) after various debranching times. Notably, the short-range ordered structure of LD after debranching and recrystallization was more organized than that of the original or gelatinized starch. Additionally, polarized light microscopy showed that the birefringent pattern disappeared as a result of debranching and recrystallization, indicating the breakdown of particle structure, although the overall particle morphology did not change significantly with varying debranching times. Furthermore, linear dextrin derived from starch debranched for 6 h (with pullulanase at 15 μg/g) successfully embedded stearic acid, oleic acid, and linoleic acid, forming a VI-type starch–fatty acid complex. Full article
(This article belongs to the Special Issue Recent Advances in Food Gels (2nd Edition))
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16 pages, 2804 KiB  
Article
Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil
by Sheng-Qi Rao, Xin-Ru Gao, Hui Liu, Zhi-Rong Wang and Zhen-Quan Yang
Gels 2025, 11(1), 12; https://doi.org/10.3390/gels11010012 - 27 Dec 2024
Viewed by 703
Abstract
This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO nanogels without chemical phosphorylation, the [...] Read more.
This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO nanogels without chemical phosphorylation, the obtained P-EWP-CBEO nanogels have shown smaller average hydrodynamic diameter (133.6 nm), relatively uniform size distribution (polydispersity index around 0.265), enhanced negative surface charge (−35.4 mV), and improved stability under the conditions of high temperature (up to 90 °C) and ionic strength (up to 200 mM NaCl). Moreover, P-EWP-CBEO nanogels, with hydrophobic interactions and disulfide bonds as the main intermolecular forces, exhibited a remarkable conformational change in microstructures. In addition, the results of the antibacterial experiments on Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes showed that the MIC values of P-EWP-CBEO nanogels were two times lower than those of EWP-CBEO nanogels and could completely inhibit the growth of pathogenic bacteria within 108 h. Hence, we have suggested that P-EWP-CBEO nanogels are successfully fabricated with improved physicochemical properties as novel potential natural preservatives in the food industry. Full article
(This article belongs to the Special Issue Recent Advances in Food Gels (2nd Edition))
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