Gel Сomplexes: Principles of Сreation, Materials and Technologies for Encapsulating Functional Food Ingredients (A Scoping Review)

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: 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: 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: 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: 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.

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