The Influence of Vegetable Oil: Structure, Composition, and Physicochemical Properties on Oleogel Formation and Its Derivatives: A Comprehensive Review.
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引用次数: 0
Abstract
Oleogels are innovative lipid-structuring systems that entrap liquid vegetable oils in three-dimensional networks, offering sustainable alternatives to traditional solid fats and reducing dietary trans and saturated fats. As oleogels are predominantly composed of liquid oil, the fatty acid (FA) profile, triacylglycerol composition, minor lipid components, polarity, viscosity, and oxidative stability critically impact gel formation, network structure, and functionality. However, current literature stems from the diverse chemical nature of both oils and gelators, highlighting the necessity to understand oil-gelator compatibility for effective structuring. Furthermore, oils influence interfacial dynamics in derived systems like oleogel-based emulsions, bigels, and oleofoams, where oil-water or oil-air interactions determine stability and performance. Although these interfacial phenomena have attracted increasing attention, the role of oil characteristics in modulating oil-water and oil-air interfacial behavior remains insufficiently clarified. Therefore, this review summarizes oil composition and physicochemical properties, including FA unsaturation, chain length, glyceride structure, minor lipid components, polarity, viscosity, and oxidative stability. It further discusses how oil characteristics affect network formation, rheological behavior, and functional performance in oleogel and its derivatives by regulating oil-gelator interactions and interfacial behavior. This review provides theoretical guidance for the rational design of oleogel and its derived systems.
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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