Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation [PDF]
, 2022 Background. Extra virgin olive oil (EVOO) represents a key player in the Mediterranean diet for its health-promoting capacity. Although its use as a functional ingredient would be particularly interesting, the direct addition of EVOO to food is ...
F. Ciuffarin +3 more
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Ultrasonics SonochemistryIn this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW).
Pan Gao +8 more
openaire +3 more sources
Discover FoodThe study was aimed to develop a shortening agent, using the oleogelation technique with an improved fatty acid profile to replace commercial shortening.
Ashwani Kumar +2 more
doaj +1 more source
Beta-carotene-loaded Oleogels: Morphological analysis, cytotoxicity assessment, in vitro digestion and intestinal permeability [PDF]
Composition and structure of oleogels significantly influence their digestive behaviour, impacting triacylglycerol breakdown and the bioavailability of incorporated compounds. Texture profile analysis showed that sterol-based oleogels (STOs) exhibited 20
Abreu, Cristiano S. +8 more
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Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries [PDF]
, 2020 Wax-based oleogels form three-dimensional hydrophobic gel network in oil and potential to coat the surface structure of fried food from excessive oil absorption. French fries are one of the highly consumed snacks that contribute to significant fat intake
Lam, Xue Yuan
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Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion
Food HydrocolloidsDespite containing a higher proportion of unsaturated fatty acids than traditional solid and semi-solid fats, the calorie-dense nature of oleogels presents a challenge when incorporating them into foods. The next generation of oleogels should feature a customizable lipid digestion profile while having minimal impact on other properties of the food ...
Saman Sabet +7 more
openaire +2 more sources
Performance of Cellulose and Gum-based Oleogelators to Form Oleogels in Different Oil Systems [PDF]
One of the formed fats that is attracting attention as an alternative to trans-fat is oleogel. Oleogels can be formed using edible and non-edible vegetable oils, depending on the desired application.
Abidin Akhmad Zainal +4 more
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The role of plant oils/lipids as innovative fat replacers in various food products: A review
Applied Food ResearchDue to growing demands for palatable and nutritious food products, liquid plant oils are structured into oleogels and emulsion gels as fat replacers to mimic the physical state of saturated fats.
Kok Jia-Wei +6 more
doaj +1 more source
Fabrication of oleogels via oil absorption in aerogel templates of cellulose and starch. [PDF]
The oleogelation technique is one innovative method applied for oil structuring and producing the so-called oleogels, which have the potential for various applications, such as reduce trans and saturated fats in foods and drug delivery.
ANDREANI, L. +4 more
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Hydrophilic or hydrophobic coating of whey protein aerogels obtained by supercritical-CO2-drying: Effect on physical properties, moisture adsorption and interaction with water and oil in food systems [PDF]
Aerogel monoliths, prepared by water-to-ethanol substitution and supercritical-CO2-drying of whey protein hydrogels, were dip-coated with hydrophilic (alginate, AL; agar, AG) or hydrophobic (ethylcellulose, EC) polymers.
De Berardinis L. +3 more
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