spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2025.3.645spfp-645Research ArticleПРОЕКТИРОВАНИЕ И МОДЕЛИРОВАНИЕ ПРОДУКТОВ ПИТАНИЯ НОВОГО ПОКОЛЕНИЯDESIGNING AND MODELLING THE NEW GENERATION FOODSГелевые комплексы: принципы создания, материалы и технологии для инкапсулирования антоцианов (Обзор предметного поля)Gel Сomplexes: Principles of Сreation, Materials and Technologies for Encapsulating Functional Food Ingredients (A Scoping Review)https://orcid.org/0000-0003-2923-9202НеповинныхНаталия ВладимировнаNepovinnykhNataliia V.

профессор кафедры технологии продуктов питания

nnepovinnykh@yandex.ruСаратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. ВавиловаРоссияSaratov State University of Genetics, Biotechnology and Engineering named after N.I. VavilovRussian Federation202520012026333164164Copyright © Неповинных Н.В., 20262026Неповинных Н.В.Nepovinnykh N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/134Введение

Введение: Пищевой гелевый комплекс можно определить, как сферическую сложную трёхмерную коллоидную систему, в которой активные вещества (функциональные пищевые ингредиенты) могут быть диспергированы или заключены в ядро, окружённое непрерывной защитной оболочкой. Функциональные пищевые ингредиенты эффективно инкапсулируются и используются для контролируемой пероральной доставки с помощью гелевых комплексов на основе биополимеров.

Цель

Цель: Проанализировать отечественные и зарубежные разработки о принципах изготовления, материалах, характеристике и практического применения гелевых комплексов для инкапсулирования функциональных пищевых ингредиентов (на примере инкапсулирования антоцианов) для определения перспективных направлений дальнейших исследований. 

Материалы и методы

Материалы и методы. При составлении обзора предметного поля были изучены российские и зарубежные научные публикации, посвященные принципам изготовления, материалам, характеристике и практическому применению гелевых комплексов для создания инкапсулированных форм антоцианов, опубликованные в период с 2001 по 2025 год. Систематический поиск научной литературы был проведен по базам данных РИНЦ, PubMed, Science Direct и в системах Google Scholar.

Результаты

Результаты: Выявлено, что наиболее популярными инкапсуляторами антоцианов являются такие гидроколлоиды как мальтодекстрин, сывороточный протеин, изолят соевого белка, а также в последнее время у исследователей наблюдается тенденция к использованию комбинаций биополимеров взамен отдельных полимеров из-за их более высокой эффективности инкапсуляции и более низкой стоимости. Для инкапсулирования биоактивных соединений в гелевые комплексы используются различные способы, учитывающие природу готовых комплексов, их назначение, природу основного материала, место высвобождения, размер частиц и т.д. Показано, что при разработке гелевых комплексов необходимо учитывать основные принципы изготовления: состав гелевых комплексов, механизмы высвобождения, структуру и размер, биосовместимость и стабильность.

Выводы

Выводы: Анализ публикаций отечественных и зарубежных исследователей, посвящённых принципам изготовления, материалам, характеристике и практическому применению гелевых комплексов для инкапсулирования функциональных пищевых ингредиентов (на примере инкапсулирования антоцианов), показал актуальность проведения подобных исследований. Дальнейшие исследования в области более эффективных производственных процессов должны быть направлены на разработку новых подходов к стабилизации натуральных растительных пигментов с помощью гелевых комплексов для расширения их применения в пищевой промышленности.

Background

Background: A food gel complex can be defined as a spherical complex three-dimensional colloidal system in which active substances (functional food ingredients) can be dispersed or enclosed in a core surrounded by a continuous protective shell. Domestic and foreign researchers have reported that functional food ingredients are effectively encapsulated and used for controlled oral delivery using gel complexes based on biopolymers.

Purpose

Purpose: To analyze domestic and foreign studies on the principles of creation, materials, characteristics and practical application of gel complexes for encapsulating functional food ingredients (using the example of anthocyanin encapsulation).

Materials and Methods

Materials and Methods: Domestic and foreign scientific publications on the principles of manufacturing, materials, characteristics and practical application of gel complexes for the creation of encapsulated forms of anthocyanins, published in the period from 2001 to 2025 was studied when compiling the review. A systematic search of scientific literature was conducted using the RSCI, PubMed, Scince Direct databases and Google Scholar systems.

Results

Results: It has been revealed that the most popular encapsulators of anthocyanins are hydrocolloids such as maltodextrin, whey protein, soy protein isolate, and recently researchers have tended to use combinations of biopolymers instead of individual polymers due to their higher encapsulation efficiency and lower cost. Various methods are used to encapsulate bioactive compounds in gel complexes, taking into account the nature of the finished complexes, their purpose, the nature of the base material, the place of release, particle size, etc. It is shown that when developing gel complexes, it is necessary to take into account the basic principles of manufacturing: the composition of gel complexes, release mechanisms, structure and size, biocompatibility and stability.

Conclusion

Conclusion: An analysis of publications by domestic and foreign researchers devoted to the principles of manufacturing, materials, characteristics and practical application of gel complexes for encapsulating functional food ingredients (using the example of anthocyanin encapsulation) has shown the relevance of conducting such studies. Further research in the field of more efficient production processes should be aimed at developing new approaches to the stabilization of natural plant pigments using gel complexes to expand their use in the food industry.

гельпищевые гидроколлоидыинкапсулированиебиологически активные веществафизиологически функциональные ингредиентыантоцианыBackground: A food gel complex can be defined as a spherical complex three-dimensional colloidal system in which active substances (functional food ingredients) can be dispersed or enclosed in a core surrounded by a continuous protective shell. Domestic and foreign researchers have reported that functional food ingredients are effectively encapsulated and used for controlled oral delivery using gel complexes based on biopolymers. Purpose: To analyze domestic and foreign studies on the principles of creationmaterialscharacteristics and practical application of gel complexes for encapsulating functional food ingredients (using the example of anthocyanin encapsulation). Materials and Methods: Domestic and foreign scientific publications on the principles of manufacturingmaterialscharacteristics and practical application of gel complexes for the creation of encapsulated forms of anthocyaninspublished in the period from 2001 to 2025 was studied when compiling the review. A systematic search of scientific literature was conducted using the RSCIPubMedScince Direct databases and Google Scholar systems. Results: It has been revealed that the most popular encapsulators of anthocyanins are hydrocolloids such as maltodextrinwhey proteinsoy protein isolateand recently researchers have tended to use combinations of biopolymers instead of individual polymers due to their higher encapsulation efficiency and lower cost. Various methods are used to encapsulate bioactive compounds in gel complexestaking into account the nature of the finished complexestheir purposethe nature of the base materialthe place of releaseparticle sizeetc. It is shown that when developing gel complexesit is necessary to take into account the basic principles of manufacturing: the composition of gel complexesrelease mechanismsstructure and sizebiocompatibility and stability. Conclusion: An analysis of publications by domestic and foreign researchers devoted to the principles of manufacturingmaterialscharacteristics and practical application of gel complexes for encapsulating functional food ingredients (using the example of anthocyanin encapsulation) has shown the relevance of conducting such studies. 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The authors declare that there are no conflicts of interest present.