Akademik Veri Yönetim Sistemi
Food Chemistry: X, cilt.29, 2025 (SCI-Expanded, Scopus)
Oleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food products. The review revealed that oleogels present a promising opportunity to create healthier food products by enhancing their functional and nutritional profiles. Oleogels have become one of the most effective encapsulation and delivery systems for various bioactive molecules, including polyphenols, omega fatty acids, vitamins, essential amino acids, natural essential oils, and proteins. Oleogels showed an efficiency in protecting bioactive compounds from degradation within the digestive tract. They have successfully reformulated foods, such as bakery and meat products, with acceptable or even superior techno-functional and physicochemical properties. However, significant challenges remain in improving the processing, formulation, and oleogelation techniques. Further research is strongly recommended to address the reviewed limitations and expand the industrial applications.