Advances in Oleogel Development, Characterization, and Nutritional Aspects

ISBN-13: 9783031468308 / Angielski

Camila Andrea Palla; Fabio Valoppi

Spis treści

1

Tracing the Evolution of Oleogels: A Historical Overview

Miguel A. Cerqueira, Camila A. Palla, and Fabio Valoppi

2

Nutritional aspects of fats and oils

Bente Kirkhus, Gudrun V. Skuladottir, Anna-Maija Lampi and Astrid Nilsson

3

Novel strategies for structuring liquid oils, their applications, and health implications

Yasamin Soleimanian, Rachel Tanti, Nicole Shaw, and Alejandro G. Marangoni

4

Oleogel preparation methods and classification

Tiago C. Pinto, Saman Sabet, Afsane Kazerani García, Satu Kirjoranta, and Fabio Valoppi

Section I (chapters 5 to 9) [VF1] 

Oleogels produced by Direct Methods

5

Monoglyceride oleogels

Camila A. Palla and Maria Elena Carrín

6

Wax-based oleogels

Hong-Sik Hwang and Jill K. Winkler-Moser

7

Direct oil structuring using ethylcellulose

Andrew J. Gravelle

8

Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica

Linlin Li, Guoqin Liu, and Zheng Guo

 

9

Vegetable waxes as multicomponent gelator systems

Jorge F. Toro-Vazquez, Mayra Aguilar-Zárate, and Miriam A. Charó-Alonso

10

Oleogels produced by Indirect Methods

Andrew J. Gravelle, Graziele Grossi Bovi Karatay, and Miriam Dupas Hubinger

Section II (chapters 11 to 15)

Engineered oleogels and oleogel-derived systems

11

Ultrasound as a tool to taylor oleogelation and oleogels physical properties

Thais Lomonaco Teodoro da Silva and Silvana Martini

12

Designing for the future: the intersection of 3D printing and oleogels

María Itatí De Salvo, Ivana M. Cotabarren, and Camila A. Palla

13

Emulsions containing oleogels

Matheus Augusto Silva Santos and Rosiane Lopes da Cunha

14

Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications

Somali Dhal, Miguel A. Cerqueira, Doman Kim, and Kunal Pal

15

Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding

Anne-Laure Fameau and Elliot Paul Gilbert

16

Physical and Oxidative Stability of Oleogels during Storage

Hong-Sik Hwang and Jill K. Winkler-Moser

17

Oleogels for delivery and protection of bioactive molecules

Artur J. Martins, Buse Gurbuz, Mahnoor Ayub,
Rui Pereira, Lorenzo M. Pastrana,
and Miguel A. Cerqueira     

18

Oleogel characterization – physical, physicochemical and chemical techniques

Fernanda Peyronel and Elena Dibildox-Alvarado

Section III (chapters 19 to 23)

Novel techniques to characterize oleogels

19

Rheology-based techniques

Braulio Macias Rodriguez

20

Image analysis for oleogel and oleogel-based system characterization

Camila A. Palla and Fabio Valoppi

21

Synchrotron-based analysis

Luisa Barba and Fernanda Peyronel

22

Computer simulations: molecular dynamics simulations

George Dalkas, Andrew B. Matheson, Paul Clegg, and Stephen R. Euston

23

Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation

David A. Pink and Shajahan G. Razul

Section IV (chapters 24 to 25)

In-vitro and in-vivo digestion of oleogels

24

In-vitro digestion of lipid-based gels

Maya Davidovich-Pinhas

25

Preclinical and Clinical Research on Oleogels

Teemu Aitta-aho, Afsane Kazerani García, Saman Sabet, Tiago C. Pinto, and Fabio Valoppi

26

Edible applications

Martina Dominguez and María Elena Carrín

27

Legislation, industrial feasibility, and scalability of oleogel production processes

Maria Scharfe

28

The future of oleogels between challenges and opportunities

Fabio Valoppi and Camila A. Palla

O autorze

Camila Palla is a Researcher at CONICET in the Food Engineering Group of PLAPIQUI (UNS-CONICET) and an Adjunct Professor in the Department of Chemical Engineering at the Universidad Nacional del Sur (UNS, Argentina). She is a member of the Institute of Food Technologists (IFT), the Argentine Association of Fats and Oils (ASAGA), and the Argentine Rheology Network. She holds a PhD in Chemical Engineering from the UNS and has carried out postdoctoral research stays at the University of Granada (Spain) and at the Massachusetts Institute of Technology (MIT, USA). Her research activities have developed in the field of fats and oils, mainly focusing on the production and physicochemical characterization of functional foods through the modification and gelation of vegetable oils. She also develops research activities focused on 3D printing of food and nutraceuticals. 

Fabio Valoppi is an Adjunct Professor (Docent) and University Researcher at University of Helsinki and Co-founder of Perfat Technologies Oy in Finland. He obtained the Title of Docent in Food Materials Science from the University of Helsinki (Finland), and a Ph.D. in Food Science from the University of Udine (Italy). His current focus is on the design, development, and multiscale characterization of lipid-based structures with prescribed mechanical and physiological functionalities, in vitro digestion, equipment development, and ultrasound physics related to pressure field control. In recognition of his work, he has been awarded with the Young Scientist Award 2022 during the 5^th Food Structure and Functionality Symposium.

Blurb

Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. 

Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. 

This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field.