Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Autor(es)

Okuro, Paula K. ^[1] ; Martins, Artur J. ^[2] ; Vicente, Antonio A. ^[3] ; Cunha, Rosiane L. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 35, p. 27-35, OCT 2020.
• Citações Web of Science: 2

Resumo

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)

• Processo FAPESP: 18/20308-3 - Sistemas estruturados coloidais com base oleosa: comportamento da estrutura frente à digestibilidade e aumento da biodisponibilidade de bioativo
• Beneficiário: Paula Kiyomi Okuro
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado