创新油凝胶：为更健康的食品生产开发可持续的生物活性输送系统

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102768

Taha Mehany , Oscar Zannou , Kouame F. Oussou , Ifagbémi B. Chabi , Reza Tahergorabi

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引用次数: 0

摘要

油凝胶已成为递送生物活性化合物的优良介质。本研究强调并讨论了油凝胶在食品中传递功能性和生物活性化合物的开发、生产、表征和应用的最新进展。审查表明，油凝胶通过增强其功能和营养概况，为创造更健康的食品提供了一个有希望的机会。油凝胶已成为各种生物活性分子最有效的封装和输送系统之一，包括多酚、omega脂肪酸、维生素、必需氨基酸、天然精油和蛋白质。油凝胶显示出保护生物活性化合物在消化道内不被降解的效率。他们已经成功地重新配制了食品，如烘焙食品和肉制品，具有可接受的甚至更好的技术功能和物理化学特性。然而，在改进加工、配方和油凝胶技术方面仍存在重大挑战。强烈建议进一步研究，以解决所审查的局限性和扩大工业应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production

查看原文本刊更多论文

Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production

Oleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food products. The review revealed that oleogels present a promising opportunity to create healthier food products by enhancing their functional and nutritional profiles. Oleogels have become one of the most effective encapsulation and delivery systems for various bioactive molecules, including polyphenols, omega fatty acids, vitamins, essential amino acids, natural essential oils, and proteins. Oleogels showed an efficiency in protecting bioactive compounds from degradation within the digestive tract. They have successfully reformulated foods, such as bakery and meat products, with acceptable or even superior techno-functional and physicochemical properties. However, significant challenges remain in improving the processing, formulation, and oleogelation techniques. Further research is strongly recommended to address the reviewed limitations and expand the industrial applications.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.