Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products
Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them from foodstuffs by finding solutions for integra...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/1/131 |
| _version_ | 1827760680914124800 |
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| author | Simona Perța-Crișan Claudiu-Ștefan Ursachi Bianca-Denisa Chereji Florentina-Daniela Munteanu |
| author_facet | Simona Perța-Crișan Claudiu-Ștefan Ursachi Bianca-Denisa Chereji Florentina-Daniela Munteanu |
| author_sort | Simona Perța-Crișan |
| collection | DOAJ |
| description | Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them from foodstuffs by finding solutions for integrating other healthier fats with high stability and solid-like structure. Polyunsaturated vegetable oils are healthier for the human diet, but their liquid consistency can lead to a weak texture or oil drain if directly introduced into foods during technological processes. Lately, the use of oleogels that are obtained through the solidification of liquid oils by using edible oleogelators, showed encouraging results as fat replacers in several types of foods. In particular, for meat products, studies regarding successful oleogel integration in burgers, meat batters, pâtés, frankfurters, fermented and bologna sausages have been noted, in order to improve their nutritional profile and make them healthier by substituting for animal fats. The present review aims to summarize the newest trends regarding the use of oleogels in meat products. However, further research on the compatibility between different oil-oleogelator formulations and meat product components is needed, as it is extremely important to obtain appropriate compositions with adequate behavior under the processing conditions. |
| first_indexed | 2024-03-11T10:00:50Z |
| format | Article |
| id | doaj.art-6876701abaf04171bf257a8d9e2df9d3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:00:50Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6876701abaf04171bf257a8d9e2df9d32023-11-16T15:22:49ZengMDPI AGFoods2304-81582022-12-0112113110.3390/foods12010131Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat ProductsSimona Perța-Crișan0Claudiu-Ștefan Ursachi1Bianca-Denisa Chereji2Florentina-Daniela Munteanu3Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2–4 Elena Drăgoi Str., 310330 Arad, RomaniaFaculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2–4 Elena Drăgoi Str., 310330 Arad, RomaniaFaculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2–4 Elena Drăgoi Str., 310330 Arad, RomaniaFaculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2–4 Elena Drăgoi Str., 310330 Arad, RomaniaFood products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them from foodstuffs by finding solutions for integrating other healthier fats with high stability and solid-like structure. Polyunsaturated vegetable oils are healthier for the human diet, but their liquid consistency can lead to a weak texture or oil drain if directly introduced into foods during technological processes. Lately, the use of oleogels that are obtained through the solidification of liquid oils by using edible oleogelators, showed encouraging results as fat replacers in several types of foods. In particular, for meat products, studies regarding successful oleogel integration in burgers, meat batters, pâtés, frankfurters, fermented and bologna sausages have been noted, in order to improve their nutritional profile and make them healthier by substituting for animal fats. The present review aims to summarize the newest trends regarding the use of oleogels in meat products. However, further research on the compatibility between different oil-oleogelator formulations and meat product components is needed, as it is extremely important to obtain appropriate compositions with adequate behavior under the processing conditions.https://www.mdpi.com/2304-8158/12/1/131oleogelsoleogelatorsfats substitutesinnovative foodsmeat productsnutritional profile |
| spellingShingle | Simona Perța-Crișan Claudiu-Ștefan Ursachi Bianca-Denisa Chereji Florentina-Daniela Munteanu Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products Foods oleogels oleogelators fats substitutes innovative foods meat products nutritional profile |
| title | Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products |
| title_full | Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products |
| title_fullStr | Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products |
| title_full_unstemmed | Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products |
| title_short | Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products |
| title_sort | oleogels innovative technological solution for the nutritional improvement of meat products |
| topic | oleogels oleogelators fats substitutes innovative foods meat products nutritional profile |
| url | https://www.mdpi.com/2304-8158/12/1/131 |
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