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题名Unlocking the potential of oleogels in edible applications and health impacts
作者
发表日期2024-12
发表期刊Applied Food Research
ISSN2772-5022
卷号4
期号2
摘要

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.

关键词Bioactive compounds Bioactive delivery Edible applications Fat replacers Oleogels Therapeutic significance Tissue permeation
DOI10.1016/j.afres.2024.100620
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收录类别ESCI
语种英语English
WOS研究方向Food Science & Technology
WOS类目Food Science & Technology
WOS记录号WOS:001370773600001
Scopus入藏号2-s2.0-85210302370
引用统计
被引频次:3[WOS]   [WOS记录]     [WOS相关记录]
文献类型评论文章
条目标识符https://repository.uic.edu.cn/handle/39GCC9TT/12047
专题理工科技学院
通讯作者Xu, Baojun
作者单位
1.Department of Allied Health Sciences,The University of Chenab,Gujrat,Pakistan
2.University Institute of Diet and Nutritional Sciences,The University of Lahore,Lahore,Pakistan
3.Food Science and Technology Program,Department of Life Sciences,BNU-HKBU United International College,Zhuhai,Guangdong,519087,China
通讯作者单位北师香港浸会大学
推荐引用方式
GB/T 7714
Arshad, Rizwan,Mazhar, Fajista Binte,Arshad, Kinzaet al. Unlocking the potential of oleogels in edible applications and health impacts. 2024.
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