Chapter 16: Hydrogel-based Systems

Hydrogels are formed by physical or chemical cross-linking of biopolymer molecules (such as proteins and polysaccharides) to form a three-dimensional network structure that retains relatively high amounts of water. Hydrogels are commonly used to construct food-grade delivery systems because of their unique properties, such as encapsulation, protection, and controlled/triggered release. This chapter discusses the composition, structure, and interactions of hydrogels, as well as their physicochemical properties and formation. Finally, the pros and cons and application range of hydrogel-based delivery systems are discussed and forecasted. In particular, examples of their application for the encapsulation and protection of nutraceuticals, such as curcumin and carotenoids, are given.