Gel-Based Materials in Food Applications

Dear Colleagues,

Gel-based materials are systems formed by the assembly of a three-dimensional network structure that traps large volumes of liquid. The presence of the liquid phase, acting as the medium confined within the network pores, hampers the translation of neighboring polymer chains, thus generating an elastic response. This elasticity is attributable to the establishment of intermolecular bonds or crosslinks among the gel scaffolding polymers. Likewise, the degree of movement hindrance between adjacent molecules influences the rheological, thermal, and mechanical characteristics of GMs. Gels are utilized in the food industry as agents for preservation, thickening, emulsification, and flavor encapsulation. These emulsifiers provide crucial viscoelastic support in a wide range of food products, including dessert beverages, jams, and yoghurts. In addition, they play a pivotal role in emulsion stabilization, as exemplified by their application in jam and margarine. Notably, gel-based materials represent a novel alternative for meat in vegetarian and vegan diets. In recent years, there has been an increase in the use of gel materials, particularly in the preparation of hybrid gel materials. Gel-based materials in the food industry exhibit a number of notable properties, including biocompatibility, edibility, and the capacity to modify sensory characteristics such as appearance, flavor, or texture. While these materials offer various advantages, there are still important aspects that need to be addressed, including the following: incorporating natural bioactive compounds and studying their influence on physical, physicochemical, nutritional, and sensory properties; employing advanced strategies to improve sensory properties; and expanding the use of 3D and 4D printing techniques to maximize the use of raw materials and contribute to economic and environmental sustainability.

Prof. Dr. Ricardo David Andrade-Pizarro
Guest Editor

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