Advances in edible oleogel technologies – A decade in review

Singh, Anand; Auzanneau, France‐Isabelle; Rogers, Michael A.

doi:10.1016/j.foodres.2017.04.022

Cited by 193 publications

(119 citation statements)

References 65 publications

(87 reference statements)

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“…Due to the formation of solid-like emulsions and the improvement of emulsion stability, oleogels have been investigated and used in a wide range of food applications (Patel, 2017;Singh, Auzanneau, & Rogers, 2017). The oleogels are fabricated using lipid-based gelators, such as waxes, ceramides, fatty acids, fatty alcohols, and monoglycerides, which could be made to self-assemble in the lipid phase through the noncovalent interaction and form the crystal lipid network in the lipid phase (Patel & Dewettinck, 2016;Singh et al, 2017). Generally, solid lipids are dispersed into the liquid oil phase at a high temperature and then cooled down to cause the recrystallization of solid lipids, leading to the formation of oleogels (Patel & Dewettinck, 2016).…”

Section: Introductionmentioning

confidence: 99%

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Sun

Zhang

Xia

2019

J Food Process Engineering

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The objective of the present study was to improve the stability of (water‐in‐oil‐in‐water) double emulsions by dual gelation, including the gelation of lipid phase through oleogels and the gelation of continuous aqueous phase through hydrogels. Glycerol monostearate (GMS) could be used to form the oleogels and improve the stability of primary emulsions and double emulsions through reinforcing oil film. However, the redundant GMS crystals in both the oil phase and the continuous phase could cause the destabilization of double emulsions. The double emulsions reinforced by oleogels were successfully encapsulated in Ca‐alginate hydrogel beads, and this encapsulation would not influence the integrity of double emulsions. The redundant GMS crystals might cause the leakage of the inner aqueous phase in the encapsulation process, and this leakage was more likely to happen during the mixing step, rather than the crosslinking step. Ca‐alginate hydrogel beads were conducive to the confinement of the encapsulated oil globules. Practical Applications The potential applications of (water‐in‐oil‐in‐water [W1/O/W2]) double emulsions in food industry are limited by their low stability, including the weakness of the thin liquid oil film and the low thermodynamic stability of oil globules. The combination of oleogels and hydrogels could effectively improve the stability of double emulsions through the reinforcement of the oil film and the confinement of oil globules. This work provides a feasible method to improve the stability of (W1/O/W2) double emulsions, obtaining an applicable delivery system for hydrophilic active ingredients in food industry. The stable double emulsions could be used to encapsulate and control the release of hydrophilic bioactive ingredients and protect sensitive bioactive ingredients from chemical degradation. Otherwise, this system might achieve the co‐delivery of hydrophilic ingredients and hydrophobic ingredients.

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Section: Introductionmentioning

confidence: 99%

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Sun

Zhang

Xia

2019

J Food Process Engineering

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“…Thus, the pursuit of solid-like, naturally liquid unsaturated oils, often referred to as oleogels, remains a central and timely topic in current food science and technology. It has been demonstrated that the mouthfeel of fats primarily depends on their physical state, rather than their chemical structure, thus using 'healthier' oils to establish solid foods (that is, oleogels) is a very promising strategy for reducing the intake of 'less-healthy' fats 147,148 . Many bioactives and health-promoting substances are also lipophilic, thus their incorporation into oleogels could maintain their activities during storage and even maximize their functionalities by delivering them to the active sites.…”

Section: Box 1 | Oleogelsmentioning

confidence: 99%

“…a, Gels formed by lipophilic polymers. as almost all food-grade polymers are inherently hydrophilic, this approach is restricted to ethylcellulose, the only food-grade lipophilic polymer available at present [147][148][149] . b, Gels prepared by oil sorption or solvent exchange.…”

Section: Box 1 | Oleogelsmentioning

confidence: 99%

Design principles of food gels

Cao¹,

Mezzenga²

2020

Nat Food

316

169

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Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels. We then consider how these food gel design principles alter rheological and tribological properties for food quality improvement, nutrient-modification of foods while preserving sensory perception, and targeted delivery of drugs and bioactives within the gastrointestinal tract. We propose that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability. We also identify emerging approaches and trends that may improve and expand the current scope, properties and functionalities of food gels and inspire new applications.

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“…Bandarra et al (2016); Nunes, Pires-Cabral, and Ferreira-Dias (2011); Speranza and Macedo (2012); Wu, Zaniolo, Schuster, Schlotzer, and Pradelli (2017) MAGs -1 (3) -MAG, and 2-MAG • Nonionic surfactants capable of using as emulsifiers in the food industry Feltes et al (2013); Norn (2015) DAGs -1,2-DAG, and 1,3-DAG • Nonionic surfactants capable of using as emulsifiers in the food industry • 1,3-DAGs have been reported to reduce serum TAG level and suppress body fat accumulation. Feltes et al (2013); Lo et al (2008); Matsuo (2007); Norn (2015) Martins, Vicente, Cunha, & Cerqueira, 2018;Patel, 2017a;Scholten, 2019;Singh, Auzanneau, & Rogers, 2017). Most recently, Akoh's group has developed novel oleogels using SLs as the solvent, which combines the health benefits of both SLs and oleogels and poses a unique direction for exploring novel food applications of SLs in the near future (Willett & Akoh, 2019a.…”

Section: Acylglycerol Composition Major Characteristics Referencesmentioning

confidence: 99%

“…It is recognized that the nutritional values of SLs primarily result from their specific fatty acid composition (for example, PUFA‐enriched SLs) and/or positional distribution as well as the resultant metabolic characteristics (for example, MLCTs, HMFSs, and 1,3‐DAGs), whereas trans ‐free plastic fats mainly contribute to reduced ingestion of TFAs, thereby avoiding their adverse effects. In recent years, oleogels (also called physically structured oils), which possess solid‐like property and retain nutritional profile of liquid oil (Agregan et al., ), have been considered to be a promising strategy to fully or partially replace saturated and/or trans fats and even interesterified fats of palm origin and have attracted considerable research interest (Demirkesen & Mert, ; Gravelle & Marangoni, ; Martins, Vicente, Cunha, & Cerqueira, ; Patel, ; Scholten, ; Singh, Auzanneau, & Rogers, ). Most recently, Akoh's group has developed novel oleogels using SLs as the solvent, which combines the health benefits of both SLs and oleogels and poses a unique direction for exploring novel food applications of SLs in the near future (Willett & Akoh, , ).…”

Section: Introductionmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Advances in edible oleogel technologies – A decade in review

Cited by 193 publications

References 65 publications

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Design principles of food gels

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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Advances in edible oleogel technologies – A decade in review

Cited by 193 publications

References 65 publications

Improved stability of (W1/O/W2) double emulsions based on dual gelation: Oleogels and hydrogels

Improved stability of (W1/O/W2) double emulsions based on dual gelation: Oleogels and hydrogels

Design principles of food gels

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Contact Info

Product

Resources

About

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels