Unlocking the potential of oleogels in edible applications and health impacts
Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profile of foods, but growing consumer awareness has led...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002300 |
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| author | Rizwan Arshad Fajista Binte Mazhar Kinza Arshad Baojun Xu |
| author_facet | Rizwan Arshad Fajista Binte Mazhar Kinza Arshad Baojun Xu |
| author_sort | Rizwan Arshad |
| collection | DOAJ |
| description | Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profile of foods, but growing consumer awareness has led to efforts to reduce saturated fats and trans-fatty acids in diets. Concerns about the negative impacts of unhealthy fats have further driven interest in OG technology. In this context, this comprehensive review examines the emerging trends in OG formulations and structural designs across different food matrices, OGs modifications through high-intensity ultrasound (HIU), assessing their nutritional benefits and functional properties, including texture, rheology, oxidative stability, and mouthfeel. The research also critically reviews new insights into the incorporation of OGs as fat substitutes in various food products, including meat, dairy, confectionery, and bakery items. Additionally, the review highlights the OGs in the bioactive delivery of lipid-soluble substances and their therapeutic potential against different diseases such as obesity, CVD's, elevated LDL cholesterol, and serum triacylglycerol levels. The review further explores consumer attitudes, perceptions, and acceptance of OG-containing products, while addressing key challenges, potential research directions, and innovative applications of OGs. |
| format | Article |
| id | doaj-art-51a9c7db355a47f980d9804fa3bc1b4a |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-51a9c7db355a47f980d9804fa3bc1b4a2024-12-18T08:55:01ZengElsevierApplied Food Research2772-50222024-12-0142100620Unlocking the potential of oleogels in edible applications and health impactsRizwan Arshad0Fajista Binte Mazhar1Kinza Arshad2Baojun Xu3Department of Allied Health Sciences, The University of Chenab, Gujrat, PakistanUniversity Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, PakistanUniversity Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, PakistanFood Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China; Corresponding author.Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profile of foods, but growing consumer awareness has led to efforts to reduce saturated fats and trans-fatty acids in diets. Concerns about the negative impacts of unhealthy fats have further driven interest in OG technology. In this context, this comprehensive review examines the emerging trends in OG formulations and structural designs across different food matrices, OGs modifications through high-intensity ultrasound (HIU), assessing their nutritional benefits and functional properties, including texture, rheology, oxidative stability, and mouthfeel. The research also critically reviews new insights into the incorporation of OGs as fat substitutes in various food products, including meat, dairy, confectionery, and bakery items. Additionally, the review highlights the OGs in the bioactive delivery of lipid-soluble substances and their therapeutic potential against different diseases such as obesity, CVD's, elevated LDL cholesterol, and serum triacylglycerol levels. The review further explores consumer attitudes, perceptions, and acceptance of OG-containing products, while addressing key challenges, potential research directions, and innovative applications of OGs.http://www.sciencedirect.com/science/article/pii/S2772502224002300OleogelsFat replacersBioactive deliveryTherapeutic significanceEdible applicationsTissue permeation |
| spellingShingle | Rizwan Arshad Fajista Binte Mazhar Kinza Arshad Baojun Xu Unlocking the potential of oleogels in edible applications and health impacts Applied Food Research Oleogels Fat replacers Bioactive delivery Therapeutic significance Edible applications Tissue permeation |
| title | Unlocking the potential of oleogels in edible applications and health impacts |
| title_full | Unlocking the potential of oleogels in edible applications and health impacts |
| title_fullStr | Unlocking the potential of oleogels in edible applications and health impacts |
| title_full_unstemmed | Unlocking the potential of oleogels in edible applications and health impacts |
| title_short | Unlocking the potential of oleogels in edible applications and health impacts |
| title_sort | unlocking the potential of oleogels in edible applications and health impacts |
| topic | Oleogels Fat replacers Bioactive delivery Therapeutic significance Edible applications Tissue permeation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002300 |
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