Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods

Issara, Utthapon; Park, Suhyun; Lee, Suyong; Lee, John J.; Park, Sungkwon

doi:10.1016/j.jff.2020.103979

Cited by 14 publications

(9 citation statements)

References 55 publications

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“…The study of digestibility of MG oleogels and MG oleogel-based food products opens up a range of research possibilities. Studies similar to those performed with obese rats fed on wax oleogels (Issara et al, 2020;Limpimwong et al, 2017) could be conducted with MG oleogels. In addition, robust clinical trials on oleogel-based foods involving a significant number of participants and evaluating how the structural characteristics of MG oleogels influence metabolism could provide more conclusive results.…”

Section: In Vitro and In Vivo Digestionmentioning

confidence: 99%

Recent advances on food‐based applications of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

J Americ Oil Chem Soc

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Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health‐promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel‐based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies.

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Section: In Vitro and In Vivo Digestionmentioning

confidence: 99%

Recent advances on food‐based applications of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

J Americ Oil Chem Soc

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“…In addition, differential gene expression analysis revealed that SCs express only the myogenic commitment gene sets, while PICs are also related to mesenchymal stem cell markers, indicating their multipotent nature. Certainly, Sca-1 marker can be utilized to identify PICs' isolation at certain time point during development, since this marker is present only in the first three weeks of postnatal age, but it disappears later [38][39][40][41]. Other molecular regulators of proliferation and differentiation include miR-1, miR-206, and miR-133.…”

Section: Molecular Regulations Involved In Culturing Of Embryonic Stementioning

confidence: 99%

Technical requirements for cultured meat production: a review

Ramani

Kim

et al. 2021

J Anim Sci Technol

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Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.

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“…Various oleogel formulations consisting of different techniques are used in several products 25 . Food science uses oleogel widely due to its different applications as a food additive to minimize the level of saturated and trans-fats in food 26 , 27 . Consequently, the oleogels can be a good opportunity to replace harmful solid fat to formulate healthier food products.…”

Section: Introductionmentioning

confidence: 99%

A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

Salama

Hashim

2022

Sci Rep

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Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.

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Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods

Cited by 14 publications

References 55 publications

Recent advances on food‐based applications of monoglyceride oleogels

Recent advances on food‐based applications of monoglyceride oleogels

Technical requirements for cultured meat production: a review

A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

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