College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.
Crit Rev Food Sci Nutr. 2022;62(27):7659-7676. doi: 10.1080/10408398.2021.1922354. Epub 2021 May 6.
In order to improve the nutritional and quality characteristics of food, solid fats are widely used in food formulations. With the continuous improvement of consumers' awareness of health in recent years, substantial attempts have been carried out to find substitutes for solid fats to reduce saturated fatty acid content in foods. Oleogels have drawn increasing attention due to their attractive advantages such as easy fabrication, superior fatty acid composition and safe use in food products to satisfy consumers' demands for healthy products. This review provides the latest information on the diversified oleogel systems. The feasibility of oleogel and oleogel-based system as nutraceutical vehicles is elucidated. The type as well as concentration of oleogelators and the synergistic effect between two or more oleogelators are important factors affecting the properties of obtained oleogel. Oleogels used in nutraceutical delivery have been shown to offer increased loading amount, enhanced bioaccessibility and targeted or controlled release. These nutrients wrapped in oleogels may in turn affect the formation and properties of oleogels. Furthermore, the future perspectives of oleogels are discussed. The feasible research trends of food-grade oleogel include oleogel-based solid lipid particle, essential oil-in-oleogel system, delivery of probiotics, nutraceuticals co-delivery and microencapsulated oleogel.
为了改善食品的营养和质量特性，固体脂肪被广泛用于食品配方中。近年来，随着消费者健康意识的不断提高，人们已经进行了大量尝试，以寻找固体脂肪的替代品，从而降低食品中的饱和脂肪酸含量。由于具有易于制备、优异的脂肪酸组成和在食品中安全使用等吸引人的优点，油凝胶越来越受到关注，以满足消费者对健康产品的需求。本综述提供了有关多样化油凝胶系统的最新信息。阐明了油凝胶作为营养保健品载体的可行性。油凝胶剂的类型和浓度以及两种或更多种油凝胶剂之间的协同作用是影响所得油凝胶性质的重要因素。已证明用于营养保健品递送的油凝胶能够增加负载量、提高生物利用度并实现靶向或控制释放。包裹在油凝胶中的这些营养物质反过来可能会影响油凝胶的形成和性质。此外，还讨论了油凝胶的未来展望。食品级油凝胶的可行研究趋势包括基于油凝胶的固体脂质颗粒、精油-油凝胶系统、益生菌的递送、营养保健品的共同递送和微囊化油凝胶。
