Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review
The use of oleogels as an alternative to solid fats to reduce the content of saturated and <i>trans</i>-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatme...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/8/12/801 |
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| author | Yuliya Frolova Varuzhan Sarkisyan Roman Sobolev Alla Kochetkova |
| author_facet | Yuliya Frolova Varuzhan Sarkisyan Roman Sobolev Alla Kochetkova |
| author_sort | Yuliya Frolova |
| collection | DOAJ |
| description | The use of oleogels as an alternative to solid fats to reduce the content of saturated and <i>trans</i>-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment. |
| first_indexed | 2024-03-09T16:31:11Z |
| format | Article |
| id | doaj.art-36b311847e334b97b216a40027696420 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-09T16:31:11Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-36b311847e334b97b216a400276964202023-11-24T15:01:17ZengMDPI AGGels2310-28612022-12-0181280110.3390/gels8120801Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A ReviewYuliya Frolova0Varuzhan Sarkisyan1Roman Sobolev2Alla Kochetkova3Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaThe use of oleogels as an alternative to solid fats to reduce the content of saturated and <i>trans</i>-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.https://www.mdpi.com/2310-2861/8/12/801ultrasoundgelationoleogelsemulsionsbigelsfood products |
| spellingShingle | Yuliya Frolova Varuzhan Sarkisyan Roman Sobolev Alla Kochetkova Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review Gels ultrasound gelation oleogels emulsions bigels food products |
| title | Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review |
| title_full | Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review |
| title_fullStr | Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review |
| title_full_unstemmed | Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review |
| title_short | Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review |
| title_sort | ultrasonic treatment of food colloidal systems containing oleogels a review |
| topic | ultrasound gelation oleogels emulsions bigels food products |
| url | https://www.mdpi.com/2310-2861/8/12/801 |
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