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Published on: September 15, 2017
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Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.
Md Jannatul Ferdaus1, Niaz Mahmud1, Sudipta Talukder1
1Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
Gels (Basel, Switzerland)
|January 24, 2025
Summary
Oleogels offer a healthier fat alternative with enhanced stability and act as carriers for bioactive compounds. Incorporating these compounds improves bioavailability and expands oleogel applications in functional foods.
Area of Science:
- Food Science
- Materials Science
Background:
- Oleogels represent a significant advancement in food science, offering a healthier alternative to traditional fats.
- Their unique structure provides improved oxidative stability and nutritional value, maintaining sensory qualities in lipid-based foods.
Purpose of the Study:
- To review the structure-property relationships of oleogels for optimized food applications.
- To highlight advancements in incorporating bioactive compounds into oleogels.
- To examine the impact of bioactive compounds on oleogel functionality and stability.
Main Methods:
- Review of existing literature on oleogel formation and characterization.
- Analysis of techniques for incorporating bioactive compounds (e.g., polyphenols, essential oils, flavonoids).
- Evaluation of the effects of bioactive compounds on oleogel properties and stability.
Main Results:
- Oleogels serve as effective carriers for poorly water-soluble bioactive compounds, enhancing their bioavailability and controlled release.
- Incorporation of bioactive compounds influences oleogelator crystallization, physical properties, and storage stability.
- Multifunctional applications of oleogels include fat replacement, food preservation, and nutraceutical delivery.
Conclusions:
- Understanding the structure-function relationship is key to optimizing oleogel design for diverse food applications.
- Bioactive oleogels show promise for functional foods, but challenges in large-scale production and cost-efficiency require further research.
- Further exploration of consumer acceptance is needed for widespread adoption of oleogel technology.
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