状态 | 已发表Published |
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 |
ISSN | 2772-5022 |
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 |
DOI | 10.1016/j.afres.2024.100620 |
相关网址 | 查看来源 |
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 | |
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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