To the content
4 . 2021

Oleogels as prospective nutritional ingredients of lipid nature

Abstract

The composition of the lipid component of consumed foods affects the consumers’ health. Fats are not only a source of essential fatty acids, but also participate in the formation of the organoleptic and rheological properties of foodstuffs. At the same time, fats are sources of saturated and trans-isomeric fatty acids, which excessive consumption is associated with the risk of cardiovascular diseases, and therefore, it is relevant to search for promising ways to replace such fats.

The aim of this review is to summarize data from studies of oleogels as an alternative to such fats.

Results. It has been shown that the prevalence of obesity in many countries, including Russia, remains an acute problem. At the same time, as a rule, in persons with obesity and cardiovascular diseases, the consumption of fat including saturated and trans-isomeric fatty acids is excessive. To reduce the content of saturated and trans-isomeric fatty acids in foodstuffs, such systems as oleogels have recently been considered. The interest in these systems is related to the fact that they can act not only as substitutes for solid fats -sources of trans- and saturated fats but also as carriers of biologically active substances.

Conclusion. The results of the analytical study indicate that active research is currently underway concerning the properties of oleogels, their use in foodstuffs, and modeling the effect of consumption of oleogels and containing them foodstuffs on the general metabolic health of humans. These studies are currently in their initial stages, but their results already indicate the great potential of oleogels as a food ingredient.

Keywords:oleogels, saturated fatty acids, trans isomeric fatty acids, foodstuffs, bigels, cardiovascular diseases

Funding. The search and analytical research was carried out with the support of the Russian Science Foundation (Project № 19-16-00113).

Conflict of interest. Authors declare no clear or potential conflicts of interest.

For citation: Frolova Yu.V., Kochetkova A.A., Sobolev R.V., Vorobyeva V.M., Kodentsova V.M. Oleogels as prospective nutritional ingredients of lipid nature. Voprosy pitaniia [Problems of Nutrition]. 2021; 90 (4): 64-73. DOI: https://doi.org/10.33029/0042-8833-2021-90-4-64-73 (in Russian)



References

1. Marconi S., Durazzo A., Camilli E., et al. Food composition databases: considerations about complex food matrices. Foods. 2018; 7 (1): 2. DOI: https://doi.org/10.3390/foods7010002

2. López-Suárez A. Burden of cancer attributable to obesity, type 2 diabetes and associated risk factors. Metabolism. 2019; 92: 136–46. DOI: https://doi.org/10.1016/j.metabol.2018.10.013

3. Vilkov V.G., Shal’nova S.A., Deev A.D., et al. Obesity trends in populations of the Russian Federation and the United States of America. thirty-year long dynamics. Kardiovaskulyarnaya terapiya i profilaktika [Cardiovascular Therapy and Prevention]. 2018; 17 (4): 67–73. DOI: https://doi.org/10.15829/1728-8800-2018-4-67-73 (in Russian)

4. Liu A.G., Ford N.A., Hu F.B., et al. A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion. Nutr J. 2017; 16 (1): 53. DOI: https://doi.org/10.1186/s12937-017-0271-4

5. Dehghan M., Mente A., Zhang X., et al. Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries from five continents (PURE): a prospective cohort study. Lancet. 2017; 390 (10 107): 2050–62. DOI: https://doi.org/10.1016/S0140-6736(17)32252-3

6. De Souza R. J., Mente A., Maroleanu A., et al. Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ. 2015; 351: h3978. DOI: https://doi.org/10.1136/bmj.h3978

7. Pușcaș A., Mureșan V., Socaciu C., et al. Oleogels in food: a review of current and potential applications. Foods. 2020; 9 (1): 70. DOI: https://doi.org/10.3390/foods9010070

8. Zhuang P., Zhang Y., He W., et al. Dietary fats in relation to total and cause-specific mortality in a prospective cohort of 521 120 individuals with 16 years of follow-up. Circ Res. 2019; 124 (5): 757–68. https://doi.org/10.1161/CIRCRESAHA.118.314038

9. Astrup A., Geiker N.R.W., Magkos F. Effects of full-fat and fermented dairy products on cardiometabolic disease: food is more than the sum of its parts. Adv Nutr. 2019; 10 (5): 924S–30S. DOI: https://doi.org/10.1093/advances/nmz069

10. Hooper L., Summerbell C.D., Thompson R., et al. Reduced or modified dietary fat for preventing cardiovascular disease. Cochrane Database Syst Rev. 2011; 7. DOI: https://doi.org/10.1002/14651858.CD002137.pub2

11. Ogori A.F. Source, extraction and constituents of fats and oils. J Food Sci Nutr. 2020; 6: 60. DOI: https://doi.org/10.24966/FSN-1076/100060

12. Hwang H.S., Fhaner M., WinklerMoser J.K., Liu, S.X. Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil. Eur J Lipid Sci Technol. 2018; 120 (5): 1700378. DOI: https://doi.org/10.1002/ejlt.201700378

13. Santoro V., Dal Bello F., Aigotti R., et al. Characterization and determination of interesterification markers (triacylglycerol regioisomers) in confectionery oils by liquid chromatography-mass spectrometry. Foods. 2018; 7 (2): 23. DOI: https://doi.org/10.3390/foods7020023

14. Kochetkova A.A., Sarkisyan V.A., Kodentsova V.M., et al. Food oleogels: properties and prospects of use. Pishchevaya promyshlennost’ [Food Processing Industry]. 2019; (8): 30–5. DOI: https://doi.org/10.24411/0235-2486-2019-10132 (in Russian)

15. Suna S., Çopur Ö.U. A new approach: replacement and alternative foods for food industry. In: Alternative and Replacement Foods. Elsevier, 2018: 1–30. DOI: https://doi.org/10.1016/B978-0-12-811446-9.00001-0

16. Rogers M.A. Hansen solubility parameters as a tool in the quest for new edible oleogels. J Am Oil Chem Soc. 2018; 95 (4): 393–405. DOI: https://doi.org/10.1002/aocs.12050

17. Martins A.J., Vicente A.A., Pastrana L.M., et al. Oleogels for development of health-promoting food products. Food Sci Hum Wellness. 2020; 9 (1): 31–9. DOI: https://doi.org/10.1016/j.fshw.2019.12.001

18. Patel A.R., Nicholson R.A., Marangoni A.G. Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products. Curr Opin Food Sci. 2020; 33: 61–8. DOI: https://doi.org/10.1016/j.cofs.2019.12.008

19. Frolova Yu.V., Sobolev R.V., Sarkisyan V.A. The practice of using oleogels in sausage technology. Myasnye tekhnologii [Meat Technology]. 2020; (8): 44–7. DOI: https://doi.org/10.33465/2308-2941-2020-08-44-47 (in Russian)

20. Palla C., Giacomozzi A., Genovese D.B., et al. Multi-objective optimization of high oleic sunflower oil and monoglycerides oleogels: searching for rheological and textural properties similar to margarine. Food Struct. 2017; 12: 1–14. DOI: https://doi.org/10.1016/j.foostr.2017.02.005

21. Öğütcü M., Arifoğlu N., Yılmaz E. Preparation and characterization of virgin olive oil-beeswax oleogel emulsion products. J Am Oil Chem Soc. 2015; 92 (4): 459–71. DOI: https://doi.org/10.1007/s11746-015-2615-6

22. Hwang H.S., Singh M., Bakota E.L., et al. Margarine from organogels of plant wax and soybean oil. J Am Oil Chem Soc. 2013; 90 (11): 1705–12. DOI: https://doi.org/10.1007/s11746-013-2315-z

23. Hwang H.S., Singh M., WinklerMoser J.K., et al. Preparation of margarines from organogels of sunflower wax and vegetable oils. J Food Sci. 2014; 79 (10): C1926–32. https://doi.org/10.1111/1750-3841.12596

24. Rodríguez-Hernández A.K., Pérez-Martínez J.D., Gallegos-Infante J.A., et al. Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings. Carbohydr Polym. 2021; 252: 117171. https://doi.org/10.1016/j.carbpol.2020.117171

25. Park C., Bemer H.L., Maleky F. Oxidative stability of rice bran wax oleogels and an oleogel cream cheese product. J Am Oil Chem Soc. 2018; 95 (10): 1267–75. DOI: https://doi.org/10.1002/aocs.12095

26. Moriano M. E., Alamprese C. Organogels as novel ingredients for low saturated fat ice creams. LWT. 2017; 86: 371–6. DOI: https://doi.org/10.1016/j.lwt.2017.07.034

27. Zulim Botega D.C., Marangoni A.G., Smith A.K., et al. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. J Food Sci. 2013; 78 (9): C1334–9. DOI: https://doi.org/10.1111/1750-3841.12175

28. Zulim Botega D.C., Marangoni A.G., Smith A.K., et al. Development of formulations and processes to incorporate wax oleogels in ice cream. J Food Sci. 2013; 78 (12): C1845–51. DOI: https://doi.org/10.1111/1750-3841.12248

29. Yılmaz E., Öğütcü M. The texture, sensory properties and stability of cookies prepared with wax oleogels. Food Funct. 2015; 6 (4): 1194–204. DOI: https://doi.org/10.1039/C5FO00019J

30. Amoah C., Lim J., Jeong S., Lee S. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer. LWT. 2017; 86: 430–7. DOI: https://doi.org/10.1016/j.lwt.2017.08.021

31. Ye X., Li P., Lo Y.M., et al. Development of novel shortenings structured by ethylcellulose oleogels. J Food Sci. 2019; 84 (6): 1456–64. DOI: https://doi.org/10.1111/1750-3841.14615

32. Meng Z., Guo Y., Wang Y., Liu Y. Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread application. Food Chem. 2019; 292: 134–42. DOI: https://doi.org/10.1016/j.foodchem.2018.11.042

33. Kim J.Y., Lim J., Lee J., et al. Utilization of oleogels as a replacement for solid fat in aerated baked goods: physicochemical, rheological, and tomographic characterization. J Food Sci. 2017; 82 (2): 445–52. DOI: https://doi.org/10.1111/1750-3841.13583

34. Jung D., Oh I., Lee J., et al. Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: dough rheology and baking performance. LWT. 2020; 125: 109194. DOI: https://doi.org/10.1016/j.lwt.2020.109194

35. Jang A., Bae W., Hwang H.S., et al. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chem. 2015; 187: 525–9. DOI: https://doi.org/10.1016/j.foodchem.2015.04.110

36. Tarté R., Paulus J.S., Acevedo N.C., et al. High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage. LWT. 2020; 131: 109659. https://doi.org/10.1016/j.lwt.2020.109659

37. da Silva S.L., Amaral J.T., Ribeiro M., et al. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Sci. 2019; 149: 141–8. DOI: https://doi.org/10.1016/j.meatsci.2018.11.020

38. Wolfer T.L., Acevedo N.C., Prusa K.J., et al. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Sci. 2018; 145: 352–62. DOI: https://doi.org/10.1016/j.meatsci.2018.07.012

39. Franco D., Martins A.J., López-Pedrouso M. et al. Strategy towards replacing pork backfat with a linseed oleogel in frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics. Foods. 2019; 8 (9): 366. DOI: https://doi.org/10.3390/foods8090366

40. Kouzounis D., Lazaridou A., Katsanidis E. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages. Meat Sci. 2017; 130: 38–46. DOI: https://doi.org/10.1016/j.meatsci.2017.04.004

41. Franco D., Martins A.J., LópezPedrouso M., et al. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. J Sci Food Agric. 2020; 100 (1): 218–24. DOI: https://doi.org/10.1002/jsfa.10025

42. Moghtadaei M., Soltanizadeh N., Goli S.A.H. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Res Int. 2018; 108: 368–77. DOI: https://doi.org/10.1016/j.foodres.2018.03.051

43. Gómez-Estaca J., Pintado T., Jiménez-Colmenero F., et al. The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA-and curcumin-loaded oleogels as healthy fat substitutes. LWT. 2020; 119: 108909. DOI: https://doi.org/10.1016/j.lwt.2019.108909

44. Davidovich-Pinhas M. Oleogels: a promising tool for delivery of hydrophobic bioactive molecules. Ther Deliv. 2016; 7 (1): 1–3. DOI: https://doi.org/10.4155/tde.15.83

45. Qureshi D., Nadikoppula A., Mohanty B., et al. Effect of carboxylated carbon nanotubes on physicochemical and drug release properties of oleogels. Colloids Surf A Physicochem Eng Asp. 2021; 610: 125695. DOI: https://doi.org/10.1016/j.colsurfa.2020.125695

46. Macoon R., Robey M., Chauhan A. In vitro release of hydrophobic drugs by oleogel rods with biocompatible gelators. Eur J Pharm Sci. 2020; 152: 105413. DOI: https://doi.org/10.1016/j.ejps.2020.105413

47. Chloe M.O., Davidovich-Pinhas M., Wright A.J., et al. Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene. Food Funct. 2017; 8 (4): 1438–51. DOI: https://doi.org/10.1039/C6FO01805J

48. Calligaris S., Alongi M., Lucci P., et al. Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels. Food Chem. 2020; 314: 126146. DOI: https://doi.org/10.1016/j.foodchem.2019.126146

49. Dong L., Lv M., Gao X., et al. In vitro gastrointestinal digestibility of phytosterol oleogels: influence of self-assembled microstructures on emulsification efficiency and lipase activity. Food Funct. 2020; 11 (11): 9503–13. DOI: https://doi.org/10.1039/D0FO01642J

50. Ashkar A., Laufer S., Rosen-Kligvasser J., et al. Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels. Food Hydrocolloids. 2019; 97: 105218. DOI: https://doi.org/10.1016/j.foodhyd.2019.105218

51. Limpimwong W., Kumrungsee T., Kato N., et al. Rice bran wax oleogel: a potential margarine replacement and its digestibility effect in rats fed a high-fat diet. J Funct Foods. 2017; 39: 250–6. DOI: https://doi.org/10.1016/j.jff.2017.10.035

52. Tan S.Y., Peh E.W.Y., Marangoni A.G., Henry C.J. Effects of liquid oil vs. oleogel co-ingested with a carbohydrate-rich meal on human blood triglycerides, glucose, insulin and appetite. Food Funct. 2017; 8 (1): 241–9. DOI: https://doi.org/10.1039/C6FO01274D

53. McClements D.J. The biophysics of digestion: lipids. Curr Opin Food Sci. 2018; 21: 1–6. DOI: https://doi.org/10.1016/j.cofs.2018.03.009

54. O’Sullivan C.M., Barbut S., Marangoni A.G. Edible oleogels for the oral delivery of lipid soluble molecules: composition and structural design considerations. Trends Food Sci Technol. 2016; 57: 59–73. DOI: https://doi.org/10.1016/j.tifs.2016.08.018

55. Ghosh M., Begg F., Bhattacharyya D.K., et al. Nutritional evaluation of oleogel made from micronutrient rich edible oils. J Oleo Sci. 2017; 66 (3): 217–26. DOI: https://doi.org/10.5650/jos.ess16165

56. Esposito C.L., Kirilov P., Roullin V.G. Organogels, promising drug delivery systems: an update of state-of-the-art and recent applications. J Control Release. 2018; 271: 1–20. DOI: https://doi.org/10.1016/j.jconrel.2017.12.019

57. Zheng H., Mao L., Cui M., et al. Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: roles of oleogel fraction. Food Hydrocolloids. 2020; 105: 105855. https://doi.org/10.1016/j.foodhyd.2020.105855

58. Shakeel A., Farooq U., Iqbal T., et al. Key characteristics and modelling of bigels systems: a review. Mater Sci Eng C. 2019; 97: 932–53. DOI: https://doi.org/10.1016/j.msec.2018.12.075

59. Singh V.K., Banerjee I., Agarwal T., et al. Guar gum and sesame oil based novel bigels for controlled drug delivery. Colloids Surf B Biointerfaces. 2014; 123: 582–92. DOI: https://doi.org/10.1016/j.colsurfb.2014.09.056

60. Behera B., Singh V.K., Kulanthaivel S., et al. Physical and mechanical properties of sunflower oil and synthetic polymers based bigels for the delivery of nitroimidazole antibiotic–A therapeutic approach for controlled drug delivery. Eur Polym J. 2015; 64: 253–64. DOI: https://doi.org/10.1016/j.eurpolymj.2015.01.018

61. Mao L., Lu Y., Cui M., et al. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr. 2020; 60 (10): 1651–66. DOI: https://doi.org/10.1080/10408398.2019.1587737

62. Bollom M.A., Clark S., Acevedo N.C. Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications. Food Hydrocolloids. 2020; 101: 105570. https://doi.org/10.1016/j.foodhyd.2019.105570

All articles in our journal are distributed under the Creative Commons Attribution 4.0 International License (CC BY 4.0 license)

SCImago Journal & Country Rank
Scopus CiteScore
CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

Journals of «GEOTAR-Media»