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Oleogel-based frying: quality attributes, food properties and future perspectives - A mini review
Yajing Yang1, Mingfang Hua1, Xingyue Li1
1Engineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
None:
Oleogel, structured lipid matrices formed by self-assembled gelators, is proposed as an alternative frying medium to mitigate the adverse effects of conventional deep-frying. The improvement of oleogels in frying oil stability and fried food quality were explored in this mini review. The physicochemical properties, oxidative stability, free fatty acid content, total polar compounds (TPCs), trans fatty acids (TFAs), and hazardous by-product formation during frying process were comprehensively evaluated. Besides, the impacts of oleogel-based frying on quality attributes including oil uptake, texture, color, and moisture retention of three food categories (meat, vegetable-based, and pasta products) were investigated. Additionally, the key challenges associated with using oleogel as an alternative frying medium are discussed. These findings provide a useful guide for the application of oleogel as a sustainable alternative frying medium for producing healthier fried foods with reduced oil content and enhanced nutritional profiles.
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