Sustainable impact of hydrogels in resolving global water scarcity and as a food preservative agent

Abstract

Hydrogels, or three-dimensional (3D) cross-linked polymer networks having a high-water absorption capacity, have emerged as promising materials with numerous applications. Their distinguishing characteristics, like biocompatibility, biodegradability, and modifiable mechanical properties, make them ideal for both water filtration and food preservation. Hydrogels can be used to remove heavy metals, organic contaminants and other microorganisms from water sources due to their porous structure. The filtered water will then be of better quality because of effective adsorption and filtration. Hydrogels can extend the shelf life of food products by regulating moisture loss, inhibiting microbial development, and releasing beneficial compounds. Hydrogels also act as encapsulating agents that protect sensitive substances while enhancing texture and taste. The review explains about the different types of hydrogels, preparation methods, and their applications, looking at sustainability and future directions for research.