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Design, Fabrication, and Applications of Food Composite Gels

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

Deadline for manuscript submissions: closed (20 February 2026) | Viewed by 23691

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Special Issue Editors

Dr. Shima Momen

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Guest Editor

Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
Interests: protein functionality; hydrogels; plant proteins; cold gelation; alkali-mediated treatments; complex coacervates; protein–protein interaction; protein aggregation; bioactive delivery systems; nanotechnology science

Dr. Mahsa Majzoobi

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Guest Editor

Biosciences and Food Technology, School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
Interests: starch; modified starches; carbohydrates; fibre; grains
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Special Issue Information

Dear Colleagues,

The development of food composite gels represents a frontier in food science, offering exciting opportunities to enhance the nutritional, functional, and sensory properties of food products. By combining different food components, such as proteins, polysaccharides, and other bioactive ingredients, these composite gels can provide innovative solutions to meet the demands of modern consumers.

For this Special Issue, titled “Design, Fabrication, and Applications of Food Composite Gels”, we are gathering cutting-edge research and advancements in this multidisciplinary field. We invite contributions that address the following topics:

Novel methods for designing and fabricating food composite gels;
Advanced characterization techniques to understand the structure and properties of composite gels;
Functional applications of food composite gels in texture modification and product stabilization;
Nutritional and health benefits of incorporating bioactive compounds into food composite gels;
The role of food composite gels in the development of innovative food products;
Interactions between food components during gel formation and their impact on gel properties;
Effects of processing and storage conditions on the stability and functionality of food composite gels;
Applications of composite gels in encapsulation and controlled-release systems for active ingredients.

Food composite gels offer unique opportunities to enhance the functionality and health benefits of food products. Through a better understanding of the interactions between various food components and the mechanisms of gel formation, researchers can develop new materials with tailored properties to meet specific dietary needs and preferences. This Special Issue aims to provide a platform for sharing novel insights and fostering interdisciplinary collaboration in this rapidly evolving field.

We look forward to your contributions, which will help advance our understanding and applications of food composite gels, ultimately driving innovation in food science and technology.

Dr. Shima Momen
Dr. Mahsa Majzoobi
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 250 words) can be sent to the Editorial Office for assessment.

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

food texture
nutritional benefits
innovative food products
component interactions
hydrogel
protein functionality
plant protein
encapsulation
bioactive compounds
food engineering

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Published Papers (7 papers)

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Research

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25 pages, 3443 KB

Open AccessArticle

Rheology-Guided and CFD-Integrated Analysis of Non-Isothermal Gelation Kinetics in a Three-Stage Cooling Die for Soy Protein Concentrate Extrusion

by Timilehin Martins Oyinloye and Won Byong Yoon

Gels 2026, 12(4), 339; https://doi.org/10.3390/gels12040339 - 17 Apr 2026

Viewed by 300

Abstract

Soy protein concentrate (SPC) undergoes continuous thermal and structural changes during passage through a cooling die, yet these changes are often interpreted using viscosity-based descriptions that do not explicitly account for structural development rate (SDR). This study developed a rheology-guided framework to analyze SPC behavior in a three-stage cooling die by integrating isothermal and non-isothermal rheological characterization with computational fluid dynamics (CFD). SPC samples containing 76, 78, and 80% moisture were evaluated using strain sweep, frequency sweep, viscosity, time sweep, and temperature sweep tests. Lower moisture promoted stronger structure development, higher viscosity, and faster gelation. For the 76% moisture sample, peak SDR increased from 6.66 Pa/s at 50 °C to 22.46 Pa/s at 100 °C, while the time to peak decreased from 937 to 360 s. During non-isothermal cooling, the major structure development occurred in the 80–50 °C interval, where ΔG′ reached 4902.54 Pa at 76% moisture. CFD analysis showed that the gelation-kinetics-based model predicted both pressure and extrudate temperature more accurately than the viscosity-based model. Pressure RMSE ranged from 8.57 to 14.43 kPa for the kinetic model, compared with 11.31 to 22.39 kPa for the viscosity model. These results demonstrate that the three-stage cooling die should be interpreted as a coupled thermal, flow, and structure-development domain. Full article

(This article belongs to the Special Issue Design, Fabrication, and Applications of Food Composite Gels)

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16 pages, 7120 KB

Open AccessArticle

Electron Beam-Irradiated g-C₃N₄/Ti₃C₂ Nanocomposite Embedded in PVA/SA Hydrogel: An Integrated Platform with Enhanced Photocatalytic Antibacterial Activity

by Rui Feng, Xuguang Chen, Yue Wu, Kaidi Xu, Yu Zhao, Jiale Lu, Zenghui Shi, Huangqin Chen and Bin Huang

Gels 2026, 12(2), 167; https://doi.org/10.3390/gels12020167 - 14 Feb 2026

Viewed by 488

Abstract

Photodynamic antibacterial therapy presents a promising strategy for combating bacterial infections due to its non-invasive nature and low potential for inducing resistance. In this work, we developed a series of electron beam-modified graphitic carbon nitride (g-C₃N₄, CN) and titanium carbide (Ti₃C₂, TC) nanocomposites, which were subsequently incorporated into polyvinyl alcohol/sodium alginate (PVA/SA) hydrogels through physical cross-linking. The optimized 200CN/1TC composite hydrogel (where 200CN denotes 200 kGy irradiation dose, and 1TC represents 1 wt% TC content) maintained excellent biocompatibility with cell viability exceeding 80% even at the highest nanomaterial loading (8% 200CN/1TC). Notably, the 8% 200CN/1TC composite hydrogel displayed substantial antibacterial activity, forming inhibition zones of 12.3 mm and 10.8 mm against Staphylococcus aureus and Escherichia coli, respectively. The improved performance may be explained by the combined effects of enhanced electron transfer between the component materials and the unique two-dimensional structure of the nanocomposites, though further investigation is required to fully elucidate the underlying mechanisms. This study provides a feasible approach for developing efficient antibacterial hydrogel systems and offers valuable perspectives on the design of nanomaterial-based biomedical materials for wound healing and infection control applications. Full article

(This article belongs to the Special Issue Design, Fabrication, and Applications of Food Composite Gels)

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21 pages, 1320 KB

Open AccessArticle

Microencapsulation of Black Carrot Pomace Bioactive Compounds: Artificial Neural Network Modeling of Cytotoxicity on L929 Fibroblast Cells

by Rumeyse Önal, Derya Dursun Saydam, Merve Terzi and Mehmet Fatih Seyhan

Gels 2026, 12(1), 53; https://doi.org/10.3390/gels12010053 - 5 Jan 2026

Viewed by 804

Abstract

Valorization of black carrot pomace (BCP), an industrial by-product rich in bioactive compounds, was performed using sustainable extraction and formulation approaches. Bioactive compounds were extracted, using water as a solvent, via ultrasonic processing. The resulting liquid extract (BCP-E) was then freeze-dried with a gum Arabic gel system to obtain a powder formulation (FD-BCP). The technological, physicochemical, and bioactive characteristics of both formulations are described. Total monomeric anthocyanin and antioxidant activities (DPPH and ABTS) did not differ substantially (p > 0.05), but the liquid extract’s total phenolic content was significantly higher (4.95 mg GAE/g db) than the powder formulation’s (4.46 mg GAE/g db). While FD-BCP had three main hydrophilic phenolic compounds, suggesting partial encapsulation, high-resolution LC-MS analysis identified 21 phenolic compounds in BCP-E, dominated by chlorogenic, quinic, and protocatechuic acids. The development of a stable gum Arabic matrix that maintains the phenolics’ structural integrity was confirmed by SEM and FTIR observations. According to cytotoxicity tests conducted on L929 fibroblast cells, both formulations were biocompatible (>70% viability) and even stimulated cell growth at moderate dosages. Dose- and time-dependent viability patterns were successfully described by Principal Component Analysis and Artificial Neural Network models, highlighting the fact that formulation type is the main factor influencing biological response. Overall, ultrasonic extraction and freeze-drying offer efficient and sustainable strategies for producing stable and bioactive-rich components from black carrot pomace that may be used in functional foods and biomedical products. Full article

(This article belongs to the Special Issue Design, Fabrication, and Applications of Food Composite Gels)

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15 pages, 13498 KB

Open AccessArticle

Preparation and Characterization of Oleogels Based on Cellulose Modified by High-Pressure Microfluidization and Rubber Seed Oil Body

by Zhipeng Meng, Lei Wang, Kai Jiang and Guoqin Liu

Gels 2025, 11(10), 819; https://doi.org/10.3390/gels11100819 - 13 Oct 2025

Viewed by 1658

Abstract

This study aimed to minimize the amount of gelator used in oleogel preparation and enhance the valorization of rubber seeds. Cellulose extracted from rubber seed shells was modified via high-pressure microfluidization (HPM), which significantly enhanced its specific surface area from 0.92 m²/g (CL) to 6.47 m²/g (MCL), along with markedly improved water-holding capacity (WHC increased from 4.92 to 29.37 g/g) and swelling capacity (SC increased from 0.65 to 3.38 mL/g). The modified cellulose (MCL) served as the gelator, while rubber seed oil bodies (OBs), isolated through sucrose-assisted extraction, functioned as the oil phase. A series of OB emulsions containing 0% to 0.75% MCL were prepared and subsequently converted into oleogels by freeze-drying and shearing. Oleogels containing ≥0.45% MCL exhibited excellent oil binding capacity (OBC > 98.6%) and strong gel strength (storage modulus G′ > 10⁵ Pa). Texture profile analysis further confirmed significant improvements in the textural properties of the oleogels with increasing MCL content. These findings demonstrate that MCL, combined with rubber seed OBs, enables the development of high-performance oleogels with minimal gelator requirements. This approach not only reduces gelator usage but also provides a novel strategy for the upcycling of rubber seed shells, offering valuable insights for the design of nutrient-rich functional oleogels. Full article

(This article belongs to the Special Issue Design, Fabrication, and Applications of Food Composite Gels)

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29 pages, 2820 KB

Open AccessArticle

Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives

by Konstantinos Zaharioudakis, Constantinos E. Salmas, Nikolaos D. Andritsos, Areti A. Leontiou, Dimitrios Moschovas, Andreas Karydis-Messinis, Eleni Triantafyllou, Apostolos Avgeropoulos, Nikolaos E. Zafeiropoulos, Charalampos Proestos and Aris E. Giannakas

Gels 2024, 10(11), 722; https://doi.org/10.3390/gels10110722 - 8 Nov 2024

Cited by 4 | Viewed by 2677

Abstract

Modern bioeconomy and sustainability demands lead food technology in the development of novel biobased edible food preservatives. Herein, the development and characterization of novel polysaccharide (xanthan gum and kappa-carrageenan)-based nanoemulgels (NGs) enhanced with essential oil derivatives; pure citral (CT); pure carvacrol (CV); and various CT:CV ratios (25:75, 50:50, and 75:25) are presented. The obtained NGs are applied as active edible coatings for extending the shelf life of Protected Designation of Origin (PDO) green table olives of Chalkidiki. The zeta potential demonstrated the high stability of the treatments, while light scattering measurement and scanning electron microscopy images confirmed the <100 nm droplet size. EC₅₀ indicated high antioxidant activity for all the tested samples. The fractional inhibitory concentration (FIC) confirmed the synergistic effect of NG with a CT:CV ratio at 50:50 against Staphylococcus aureus and at CT:CV ratios 25:75 and 75:25 against E. coli O157:H7. NG coatings with CT:CV ratios at 50:50 and at 25:75 effectively controlled the weight loss at 0.5%, maintained stable pH levels, and preserved the visual quality of green olives on day 21. The synergistic effect between CT and CV was confirmed as they reduced the spoilage microorganisms of yeasts and molds by 2-log [CFU/g] compared to the control and almost 1 log [CFU/g] difference from pure CT and CV-based NGs without affecting the growth of beneficial lactic acid bacteria crucial for fermentation. NGs with CT:CV ratios at 50:50 and at 25:75 demonstrated superior effectiveness in preventing discoloration and maintaining the main sensory attributes. Overall, shelf life extension was achieved in 21 compared to only 7 of the uncoated ones. Finally, this study demonstrates the potential of polysaccharide-based NGs in mixtures of CT and CV for the shelf life extension of fermented food products. Full article

(This article belongs to the Special Issue Design, Fabrication, and Applications of Food Composite Gels)

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Review

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26 pages, 1316 KB

Open AccessReview

Characteristics and Functional Properties of Bioactive Oleogels: A Current Review

by Md. Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder and Roberta Claro da Silva

Gels 2025, 11(1), 69; https://doi.org/10.3390/gels11010069 - 16 Jan 2025

Cited by 24 | Viewed by 6442

Abstract

Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats. They have improved oxidative stability and nutritional value to maintain the desirable sensory qualities of lipid-based foods. Moreover, oleogels offer an ideal carrier for poorly water-soluble bioactive compounds. The three-dimensional structure of oleogels can protect and deliver bioactive compounds in functional food products. Bioactive compounds also affect the crystalline behavior of oleogelators, the physical properties of oleogels, and storage stability. Generally, different incorporation techniques are applied to entrap bioactive compounds in the oleogel matrix depending on their characteristics. These approaches enhance the bioavailability, controlled release, stability of bioactive compounds, and the shelf life of oleogels. The multifunctionality of oleogels extends their applications beyond fat replacements, e.g., food preservation, nutraceutical delivery, and even novel innovations like 3D food printing. Despite their potential, challenges such as large-scale production, cost efficiency, and consumer acceptance remain areas for further exploration. This review emphasizes the understanding of the relationship between the structure of oleogels and their functional properties to optimize their design in different food applications. It also highlights the latest advancements in bioactive oleogels, focusing on how they incorporate bioactive compounds such as polyphenols, essential oils, and flavonoids into oleogels. The impact of these compounds on the gelation process, storage stability, and overall functionality of oleogels is also critically examined. Full article

(This article belongs to the Special Issue Design, Fabrication, and Applications of Food Composite Gels)

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12 pages, 2689 KB

Open AccessReview

Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review

by Mohammadreza Khalesi, Kyeesha Glenn-Davi, Nima Mohammadi and Richard J. FitzGerald

Gels 2024, 10(9), 575; https://doi.org/10.3390/gels10090575 - 3 Sep 2024

Cited by 37 | Viewed by 9982

Abstract

This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food texture formation, is influenced by these factors in varying ways for plant and animal proteins. Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes. In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels. Animal proteins tend to gel more reliably, while plant proteins require precise environmental adjustments for similar results. Understanding these factors is crucial for selecting and processing proteins to achieve desired textures and functionalities in food products. This review highlights how changing these key factors can optimize gel properties in both plant- and animal-based proteins. Full article

(This article belongs to the Special Issue Design, Fabrication, and Applications of Food Composite Gels)

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