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Wang Y, Liu S, Zhang L, Nagib A, Li Q, Geng R, Yu X, Xu T, Zhang S, Duan R, Ma C, Abd El-Aty AM. Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review. Food Chem 2024; 454:139821. [PMID: 38815329 DOI: 10.1016/j.foodchem.2024.139821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol levels and protect patients from cardiovascular illnesses, although little research has been conducted on phytosterols. This article examines the formation, characterization, and application of phytosterol-based oleogels in detail. The oleogelation behaviors of phytosterol-based oleogels are affected by their formulation, which includes phytosterol type, combined oleogelator, proportion, concentration and oil type. These oleogels exhibit potential applications as solid fat substitutes without affecting the texture or sensory properties of food products or as effective delivery vehicles. To encourage the research and implementation of phytosterol-based oleogels, we will ultimately not only highlight problems related to their use in food processing, but also provide a few viewpoints, with the goal of providing fresh insights for advancing trends.
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Affiliation(s)
- Yuhui Wang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China
| | - Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruyi Geng
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ting Xu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Shuaijia Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruoyu Duan
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China.
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum 25240, Turkey.
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Chakraborty S, Deka G, Assumi V, Singha S, Yadav DK, Dutta H. Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Silva PM, Cerqueira MA, Martins AJ, Fasolin LH, Cunha RL, Vicente AA. Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Pedro M. Silva
- Centre of Biological Engineering University of Minho Braga Portugal
- International Iberian Nanotechnology Laboratory Braga Portugal
| | | | | | - Luiz H. Fasolin
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
| | - Rosiane L. Cunha
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
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Wettlaufer T, Flöter E. Wax based oleogels and their application in sponge cakes. Food Funct 2022; 13:9419-9433. [PMID: 35971805 DOI: 10.1039/d2fo00563h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The use of high amounts of saturated fatty acids mainly obtained from tropical fats and oils gains increasing rejection from consumers. Use of liquid plant based oils, however, does not deliver necessary functionalities. In this contribution, sunflower-(SFW), bees-wax (BW), ricebran wax (RBW) and a BW-wax mixture (BW : SFWh) were investigated as a potential alternative fat phase in low-density bakery products. Since the food product matrix is composed of complex ingredients, key-functionalities (foam-stabilization, viscoelastic properties, and oil-binding) were first investigated for pure oleogels as oleofoams. It could be demonstrated that all waxes investigated were able to form oleofoams. The location of wax crystal aggregates, at the oil-air interface or in the bulk, was shown to be a significant factor regarding oil-binding and viscoelastic properties. However, it was not possible to transfer all findings made for the oleofoams to the ones made for the oleogel based sponge cakes. There, all oleogels showed improvement compared to the canola oil variant regarding oil-leaping and visual appearance (volume). Sensory evaluation attested satisfactory results for all wax-based oleogel applications. This contribution aims to deliver novel findings for wax-based oleogels as oleofoams as well as an alternative fat phase in low-density bakery products. The gathered results aim to enable a target-oriented characterization of oleogel applications and hence facilitate future use to deliver beneficial products to the market.
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Affiliation(s)
- Till Wettlaufer
- Technische Universität Berlin, Faculty III Process Sciences, Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Germany.
| | - Eckhard Flöter
- Technische Universität Berlin, Faculty III Process Sciences, Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Germany.
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Barroso NG, Santos MAS, Okuro PK, Cunha RL. Composition and process approaches that underpin the mechanical properties of oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Noádia Genuario Barroso
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Matheus Augusto Silva Santos
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Paula Kiyomi Okuro
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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