Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems

Abstract

In recent years, crosslinking technology has been found and widely used in food, textile, pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or more molecules bond to each other to form a stable three-dimensional network structure to improve the strength, heat resistance and other properties of substances. The researchers found that the cross-linking technology has a significant effect on improving the thermal stability of the colloidal delivery system. In this paper, crosslinking techniques that can be used to improve the thermal stability of colloidal delivery systems are reviewed, including enzyme-, ion-, chemical-, and combined cross-linking. Initially, the underlying mechanisms of these crosslinking technologies is reviewed. Then, the impacts of crosslinking on the heat-stability of colloidal delivery systems are discussed. Finally, the application of crosslinked delivery systems in improving the thermal stability of probiotics, polyphenols, pigments, and nutrients in foods and food packaging materials is introduced. The ability of proteins and polysaccharides to form heat-stable colloidal delivery systems can be improved by crosslinking. Nevertheless, more research is required to establish the impact of different crosslinking on the thermal stability of a broader range of different delivery systems, as well as to ensure their safety and efficacy.

Graphical Abstract

Keywords:

• Delivery systems
• crosslinking technology
• thermal stability
• heat resistance
• double crosslinking

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was financially supported by the Natural Science Foundation of China [No. 32372475, No. 32101990, No. 32130084], National Key Research and Development Program of China – China [No. 2022YFF1100103], the Interdisciplinary Integration Innovation Project [SFST2023-KY-02], and the Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University (2022-1-1).