@article{CHEN2025, 
author = {Shuai CHEN and Wenni TIAN and Zhuonan XIAO and Shuyi CHEN and Ran QIU and Ronghai HU and Zhe LI and Peng CHEN and Suqiong FANG and Jie XIAO},
title = {Recent Progress in Application of Gel Beads for Stabilized Encapsulation and Enhanced Delivery of Functional Foods},
year = {2025},
journal = {Food Science},
volume = {46},
number = {12},
pages = {367-378},
keywords = {gel beads, preparation technology, functionalization, bioactive compounds, stabilization and delivery},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250106-032},
doi = {10.7506/spkx1002-6630-20250106-032},
abstract = {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.}
}