A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Mahmud, Niaz; Islam, Joinul; Oyom, William; Adrah, Kelvin; Adegoke, Samuel Chetachukwu; Tahergorabi, Reza

doi:10.1016/j.heliyon.2023.e21500

Cited by 14 publications

(2 citation statements)

References 163 publications

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“…For example, Oil viscosity and polarity appear to have a significant impact on the gelation kinetics and crystallization behavior of oleogels. It has been found that the interaction between the gelator molecule and oil in ricinoleic acid‐based oleogels was improved as oil polarity increased, resulting in a decrease in gel strength (Mahmud et al., 2023 ). In addition, the van der Waals force in diacylglycerol oil oleogels was found stronger than the hydrogen bonding interactions induced by ethylcellulose and monoglyceride in triacylglycerol oil (Qiu et al., 2022 ).…”

Section: Impact Of Oleogels On the Texture And Sensory Properties Of ...mentioning

confidence: 99%

A comprehensive review: Impact of oleogel application on food texture and sensory properties

Liu,

Gao,

Chen

et al. 2024

Food Science & Nutrition

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Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.

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Section: Impact Of Oleogels On the Texture And Sensory Properties Of ...mentioning

confidence: 99%

A comprehensive review: Impact of oleogel application on food texture and sensory properties

Liu,

Gao,

Chen

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

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“…Reformulation, a critical approach involving removing, reducing, adding, or replacing various components, stands out as a key method for crafting healthier meat products. Through reformulation, key objectives in fat content improvement include reducing total fat and energy content, lowering cholesterol, and modifying fatty acid profiles [7,36]. While technological methods often replace animal fat to optimize fatty acid profiles, challenges arise in maintaining essential product qualities (mouthfeel, juiciness, texture, bite, heat transmission) associated with the solid animal fat in meat products.…”

Section: Oleogel Applications In Meat Productmentioning

confidence: 99%

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

Ferdaus,

Barman,

Mahmud

et al. 2024

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The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

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Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product

Valle,

Echeverría,

Chávez

et al. 2024

Food Safety and Health

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During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different techniques to improve fried food quality and reduce oil absorption. This review aims to assess existing literature on the interactions between frying methods, oil selection, and the chemical composition of foods. To achieve this goal, the article examines the impact of oil FAC, antioxidants, pretreatments, and alternative frying technologies. A literature search was conducted from 2016 to 2023. The keywords used were (AND/OR) frying, fried foods, oil, oil absorption, and fatty acids. Oils rich in monounsaturated fatty acids and antioxidants, such as olive oil, are recommended for their nutritional benefits and improved oil stability. The water content and structure of the food also play a significant role in oil absorption. Pretreatments to diminish food moisture content contribute to a lower oil absorption in the fried food while mitigating excessive accumulation of lipid oxidation products. Proper selection of frying oils, incorporation of antioxidants, and the use of pretreatments could help prevent chemical changes and minimize oil absorption during frying. These measures contribute to maintaining the nutritional quality and safety of fried foods while also enhancing their overall sensory appeal.

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A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Cited by 14 publications

References 163 publications

A comprehensive review: Impact of oleogel application on food texture and sensory properties

A comprehensive review: Impact of oleogel application on food texture and sensory properties

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product

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