期刊
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷 99, 期 11, 页码 985-1006出版社
WILEY
DOI: 10.1002/aocs.12617
关键词
bioactive compounds; digestion; fat replacement; oleogelation; oleogel-based food applications; saturated fatty acids
资金
- Agencia Nacional de Promocion Cientifica y Tecnologica [PICT 2017-1522]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas [101968]
- Universidad Nacional del Sur [PGI 24/M152, PGI 24/M172]
Monoglyceride oleogels are novel fat materials designed to reduce saturated fats and eliminate trans fats, while offering various technological functionalities and health-promoting systems. Recent research has explored their applications as carriers of bioactive compounds and for modulating lipid digestion.
Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health-promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel-based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies.
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