Recent Progress in Application of Gel Beads for Stabilized Encapsulation and Enhanced Delivery of Functional Foods
2025
CHEN Shuai, TIAN Wenni, XIAO Zhuonan, CHEN Shuyi, QIU Ran, HU Ronghai, LI Zhe, CHEN Peng, FANG Suqiong, XIAO Jie
Gel beads, as a novel type of functional food carrier, have shown promising potential for the encapsulation, enhanced stability and gastrointestinal delivery of bioactive compounds. The unique three-dimensional network structure of gel beads effectively protects bioactive compounds (e.g., essential oils, polysaccharides, polyphenols, and flavonoids) from environmental degradation while enabling their controlled release in the digestive system, thereby significantly improving their bioavailability. This review summarizes recent advances in the preparation, material development, and functional application of gel beads, focusing on their advantages in encapsulating flavor and active ingredients, stabilizing compounds, and enabling targeted delivery and controlled release in the digestive tract. Furthermore, future prospects for the application of gel beads for encapsulating and stabilizing omega-3 fatty acids and probiotics are discussed, thereby providing theoretical insights and technical guidance for the design of functional gel bead delivery systems and the stabilization of bioactive ingredients.
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