Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Abstract

The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.

Bigels as Delivery Systems: Potential Uses and Applicability in Food

“…Bigels, also referred to as biphasic or hybrid gels, are an emerging class of soft materials composed of two discrete gel phases, typically a hydrogel and an organogel, where both gel phases contribute to the physical properties of the material [ 10 ]. Physicochemical characteristics, rheological properties and delivery capabilities of individual hydrogels [ 11 , 12 , 13 ] and organogels [ 14 , 15 , 16 , 17 , 18 ] have been extensively reported [ 19 ]. The insights gained from this research on individual gels will aid in designing bigels with specific properties.…”

Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment

“…In the food industry, two types of ultrasonic treatment are used-low-intensity with low energy and a frequency of more than 100 kHz and high-intensity with high energy and low frequency from 20 to 100 kHz [19]. The overall effect on the properties of oleogels exposed to sonication depends on several factors: the cooling rate during and after ultrasonic treatment, the composition of the oleogels, and the duration and amplitude of exposure [20]. Despite the positive effect of ultrasonic treatment on oleogels, some researchers in the field of food technology noted a change in the organoleptic profile, in particular, the appearance of an extraneous odor in ultrasonicated products, for example, dairy products [21] and vegetable oils [22,23].…”