| Full text | |
| Author(s): |
Total Authors: 4
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| Affiliation: | [1] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Lab Proc Engn, UNICAMP, BR-13083862 Campinas, SP - Brazil
[2] Int Iberian Nanotechnol Lab, Av Mestre Jose Veiga S-N, P-4715330 Braga - Portugal
[3] Univ Minho, Ctr Biol Engn, Campus Gualtar, P-4710057 Braga - Portugal
Total Affiliations: 3
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| Document type: | Review article |
| Source: | CURRENT OPINION IN FOOD SCIENCE; v. 35, p. 27-35, OCT 2020. |
| Web of Science Citations: | 2 |
| Abstract | |
The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously? (ii) How could the framework of an oleogel contribute to a specific structure design strategy? (iii) How does oleogels' structure influence bioactivity during digestion? A deeper understanding of these issues widens the range of opportunities foreseen for oleogel applications in food matrices. This paper presents the most relevant developments in the field, including the role of ingredients on structured oilbased systems. The authors' perspective towards digestibility of oleogels and oleogel-derived structures is also addressed. (AU) | |
| FAPESP's process: | 18/20308-3 - Designing oil structured colloidal systems towards enhanced bioavailability of bioactive compounds on in vitro digestibility behavior |
| Grantee: | Paula Kiyomi Okuro |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |