Aerogels in food technology: Revolutionizing quality, safety, and sustainability in bakery products and beyond

Enhancing the quality and shelf life of food poses ongoing obstacles, as existing techniques often struggle to achieve texture and moisture control while releasing bioactive compounds efficiently. Aerogels stand out for their composition and lightweight nature; they offer a promising solution to these hurdles by improving different food characteristics and enabling controlled release of protective agents like antioxidants and antimicrobials. Nevertheless, the widespread use of aerogels faces hindrances due to rising manufacturing expenses and intricate regulatory issues. This paper probes research issues by exploring the traits of aerogels and how they are used in various ways in bakery goods while also looking at their potential to enhance the quality and sustainability of food products.