Advanced oleogel and hydrogel systems: emerging platforms for food structuring and targeted nutrient delivery

Abstract

Abstract

Oleogels and hydrogels are emerging soft matter materials in the food science serving applications in replacing fats, improving nutrition and delivering bioactives. Such systems are developed by the molecular assembly of biopolymers with oils or water leads to the creation of a three-dimensional structure with semi-solid properties. Biopolymer based oleogels and hydrogels improve the bioavailability of lipophilic bioactive components and regulates lipid digestion by modulating crystallization and enzyme accessibility. Recent developments are focused on improving these systems through innovative structuring approaches. Double-network bigels enables the simultaneous delivery of bioactives in in hydrophilic and lipophilic environments, while emulsion gels support co-delivery of multiple solutes. Notably, the structuring of next-generation characterized by the integration of natural polymer self-assembly, cross-linking, crystallization and molecular template assembly within soft colloidal structures. This review summarizes recent developments in the formation and gastrointestinal digestion of food oleogels and hydrogels as well as challenges and applications of such approaches. Future perspectives cover sustainable structuring of the next-generation of nutritional foods.