Hyaluronic Acid as a Bio-functional Ingredient in Food Systems: Technological Applications, Mechanisms, and Future Directions

Hyaluronic acid (HA), a naturally occurring glycosaminoglycan known for its exceptional water-binding capacity and biocompatibility, is gaining increasing attention in the food industry as a multifunctional ingredient. Traditionally used in biomedical and cosmetic applications, HA is now being explored for its roles in functional foods, dietary supplements, texturizers, edible coatings, and advanced delivery systems. This review provides a comprehensive overview of HA’s biochemical properties, health-related functions, and emerging food-related applications. We examine its utility in enhancing product texture and stability, supporting joint and skin health, enabling nutrient encapsulation, and modulating flavor perception. Additionally, we highlight current limitations, including high production costs, formulation challenges, regulatory variability, and uncertainties regarding oral bioavailability. Prospects for HA include its integration into sports nutrition, personalized dietary interventions, and sustainable food packaging. By addressing current hurdles through biotechnological and formulation advances, hyaluronic acid is poised to play a significant role in the development of next-generation functional and health-oriented food products.

Keywords: Hyaluronic Acid, Food Applications, Functional Foods, Bioactive Ingredients.