A Comprehensive Review on Plant‑Originated Versatile Gels: Mechanism, Characterization, and Applications

In recent years, researchers have gained enormous interest in plant-based hydrocolloids because of growing concerns regarding the origin of animal-based products. Plant-based gels (aerogel, hydrogel, and oleogel) show properties comparable to commercial animal gel-based products, with added benefits, such as edibility, digestibility, biodegradability, and other nutritional characteristics. The properties of the gel structural network and formation mechanism differ with the processing methods, source, and required application in the food industry. Several investigators have also suggested that the alteration
in physical, mechanical, and rheological characteristics and other properties is also possible by manipulating the process of manufacturing, degree of order, and intrinsic factors, which increases the desired attributes of gels for specific applications in the food processing and technology industries, especially for replacing fat and nutraceutical delivery agents. Plant-based gels with extended nutritional and functional benefits can also support the advantageous modification of food’s rheological properties via the interaction of different food components. As recent upgrades have focused on nanotechnologies, a deep understanding of plant-originated gels will be helpful for the development of modern techniques for the incorporation and application of gels in food commodities preparation, such as ready-to-eat products. Therefore, this review examines different
plant-derived gels’ distinctive characteristics, structural composition, and functionality. Besides the fundamental knowledge of gel formation mechanisms, control factors, futuristic approaches, and recent applications of plant gels are also highlighted.