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Abstract Hydrogels of natural, synthetic and hybrid origin are used in various food applications in modern days. Among them, natural polymer‐based hydrogels are becoming increasingly popular in the food industry owing to their structural diversity, biocompatibility, affordability, biodegradability and non‐toxicity compared to their synthetic counterparts. Furthermore, the product‐associated environmental footprint of natural hydrogels is minimal. Thus, interest has gravitated toward developing and utilising natural polymer‐based hydrogels in the food sector. These hydrogels are grouped as polysaccharide‐based, protein‐based and composite hydrogels. These natural hydrogels are used to form edible films, encapsulate and control the release of bioactive and flavour compounds, 3D printing applications and as fat substitutes, food additives and stabilisers in the food industry. Due to their biocompatible nature, they have shown great promise as an essential ingredient in a range of food products, including dairy dessert gels, yogurt, confectionery and meat products. This review provides a comprehensive overview of the recent food applications of natural polymer‐based hydrogels (2018–2024), their gelation mechanisms, rheology and future perspectives, with special emphasis on their environmental significance.
Wanniarachchi et al. (Sat,) studied this question.