“…on the polymer chains allow a large amount of liquid to penetrate between the polymer chains to a level at which they can break, causing the hydrogel to dissolve. Therefore, many studies have investigated improvements in the entrapment capacity of the absorbed liquid by cross-linking the hydrogels with various compounds such as graphene oxide (GO) [ 7 , 8 , 9 , 10 , 11 ], copper compounds [ 12 , 13 , 14 , 15 ], alkaline salts [ 16 , 17 ], nanoparticles [ 18 , 19 , 20 , 21 ], and organic acids [ 22 ]. In addition, these materials impart specific properties that allow hydrogel formulations to meet desired application requirements such as antimicrobial properties, which are mandatory for food packaging [ 7 , 14 , 23 ], UV-VIS barriers for light-sensitive food [ 23 , 24 ], or water and gas barriers [ 23 ] to extend the shelf-life of food.…”