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Functionality of Oleogels and Bigels in Foods: Effective Strategies to...
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Functionality of Oleogels and Bigels in Foods: Effective Strategies to Deliver Improved Nutrition and Health (2nd Edition)

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: closed (20 December 2023) | Viewed by 6279

Special Issue Editors

Prof. Dr. Zihao Wei

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
Interests: marine foods; bioactive ingredients; delivery systems
Special Issues, Collections and Topics in MDPI journals
Dr. Eugenios Katsanidis

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: lipid structuring; oleogels; hybrid gels–bigels; meat science and technology; osmotic dehydration; mass transfer phenomena; shelf life determination
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

There is growing consumer awareness regarding the connection between nutrition and health. Therefore, consumers have become increasingly interested in food products that are perceived to be healthier. Such choices may include limiting the consumption of animal, saturated and trans fats and consuming foods rich in nutraceuticals or other bioactive compounds (vitamins, antioxidants, etc.). However, there are many challenges regarding this topic. For example, many nutraceuticals have a low water solubility and bioavailability, which can lead to an undesirable nutrition performance. Additionally, many bioactive compounds are susceptible to oxidation and degradation, especially during food processing.

Oleogels, a form of thermoreversible, semi-solid, structured lipids, are proven to be an effective strategy for delivering nutraceuticals and satisfying consumers’ demand for nutritional and modern food. Thus, research on oleogels in the field of food science has increased rapidly during the past few years.

Oleogel-based systems may include oleogel emulsions and hybrid gels formulated by the combination of an oleogel and a hydrogel. Developing oleogel-based systems to deliver nutraceuticals or other bioactive compounds is also a potential strategy for improving the nutritional profile of modern food. Applications may include simultaneously loading hydrophilic and lipophilic bioactive compounds in foods, improving the dispersion of nutraceuticals, and increasing the bioavailability of such compounds. Due to their multiple advantages, oleogel-based systems have recently gained widespread attention in modern foods.

Oleogels and oleogel-based systems can also meet consumers’ demands for healthier foods. For example, these systems can be used as substitutes for saturated fat and hydrogenated oils, thus reducing the amount of saturated and trans fatty acids in food. In this regard, oleogels and oleogel-based systems not only satisfy the sensory characteristics of food, but also help to reduce the risk of cardiovascular disease, type 2 diabetes and metabolic syndrome.

To date, various oleogels and oleogel-based systems have been devised to satisfy consumers’ demands regarding nutrition and health. However, there are many unsolved technical issues that hinder their industrial application. Considering that oleogels and oleogel-based systems are so intriguing and significant in the field of food science, this Special Issue was devised to improve our understanding of oleogels and oleogel-based systems. All articles related to meeting consumers’ demands for nutritional and healthy modern foods utilizing oleogels and oleogel-based systems are most welcome.

Prof. Dr. Zihao Wei
Dr. Eugenios Katsanidis
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gels is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oleogels
  • hybrid gels
  • bigels
  • structured lipids
  • oleogel-based systems
  • rheology
  • gel structures
  • nutraceutical delivery
  • fat replacer
  • fatty acids
  • metabolism

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Related Special Issue

Published Papers (3 papers)

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Research

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18 pages, 2772 KiB  
Article
An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers
by Cihat Ozdemir
Gels 2023, 9(7), 543; https://doi.org/10.3390/gels9070543 - 4 Jul 2023
Cited by 2 | Viewed by 1891
Abstract
This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat [...] Read more.
This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat and oil sources (milk fat and oleogel), stabilizers (salep and konjac gum), and emulsifiers (monoglyceride (MG), Palsgaard (PG), and no emulsifier/emulsifier-free (NE)). It was determined that the overrun ratio of ice cream samples containing milk fat was higher than that of samples containing oleogel, and the viscosity of the ice cream mix containing Palsgaard and oleogel was greater than that of the mix with other treatments (milk fat, MG, and NE). While the first dripping time of the samples with PG and konjac gum was longer compared to the samples without emulsifier (NE) or monoglyceride (MG), the complete melting times of the samples were close to each other. Whereas the dissolution rate of the samples with salep was higher than that of the samples with konjac gum, the fat destabilization ratios of the samples with oleogel and konjac gum were lower than those of the samples with milk fat and salep. The fat destabilization ratio of samples containing PG as an emulsifier was statistically higher (p < 0.01) than that of samples containing MG and NE. It was found that the unsaturated fatty acid (C18:1, C18:2, and C18:3) content of the samples containing oleogel was significantly higher (p < 0.01) than that of the samples containing milk fat. However, butyric and caproic acids, which are aliphatic fatty acids, were found to be deficient in the samples to which oleogel was added instead of milk fat. As to the microscopic appearance, while water and oil particles were not homogeneously dispersed in the ice cream samples with oleogel, they were fully homogeneously dispersed in the milk fat-added ice cream samples. In addition, it was determined that panelists preferred the samples with added milk fat as fat source, salep, and PG as emulsifier. Among the samples with added oleogel as the oil source, they liked the sample added with oleogel as fat source, konjac gum, and no emulgator more. Full article
(This article belongs to the Special Issue Functionality of Oleogels and Bigels in Foods: Effective Strategies to Deliver Improved Nutrition and Health (2nd Edition))
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13 pages, 1622 KiB  
Article
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics
by Christina Siachou, Konstantina Zampouni and Eugenios Katsanidis
Gels 2023, 9(4), 340; https://doi.org/10.3390/gels9040340 - 16 Apr 2023
Cited by 11 | Viewed by 2412
Abstract
Olive oil bigels structured with monoglycerides, gelatin, and κ-carrageenan were designed for the partial substitution of pork backfat in fermented sausages. Two different bigels were used: bigel B60 consisted of 60% aqueous and 40% lipid phase; and bigel B80 was formulated with 80% [...] Read more.
Olive oil bigels structured with monoglycerides, gelatin, and κ-carrageenan were designed for the partial substitution of pork backfat in fermented sausages. Two different bigels were used: bigel B60 consisted of 60% aqueous and 40% lipid phase; and bigel B80 was formulated with 80% aqueous and 20% lipid phase. Three different pork sausage treatments were manufactured: control with 18% pork backfat; treatment SB60 with 9% pork backfat and 9% bigel B60; and treatment SB80 with 9% pork backfat and 9% bigel B80. Microbiological and physicochemical analyses were carried out for all three treatments on 0, 1, 3, 6, and 16 days after sausage preparation. Bigel substitution did not affect water activity or the populations of lactic acid bacteria, total viable counts, Micrococcaceae, and Staphylococcacea during the fermentation and ripening period. Treatments SB60 and SB80 presented higher weight loss during fermentation and higher TBARS values only on day 16 of storage. Consumer sensory evaluation did not identify significant differences among the sausage treatments in color, texture, juiciness, flavor, taste, and overall acceptability. The results show that bigels can be utilized for the formulation of healthier meat products with acceptable microbiological, physicochemical, and organoleptic characteristics. Full article
(This article belongs to the Special Issue Functionality of Oleogels and Bigels in Foods: Effective Strategies to Deliver Improved Nutrition and Health (2nd Edition))
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Review

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12 pages, 5451 KiB  
Review
Atomic Force Microscopy of Phytosterol Based Edible Oleogels
by Andrew B. Matheson, Vasileios Koutsos, Stephen R. Euston and Paul S. Clegg
Gels 2023, 9(9), 750; https://doi.org/10.3390/gels9090750 - 15 Sep 2023
Cited by 1 | Viewed by 1421
Abstract
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This [...] Read more.
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels. Full article
(This article belongs to the Special Issue Functionality of Oleogels and Bigels in Foods: Effective Strategies to Deliver Improved Nutrition and Health (2nd Edition))
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