سامانه همایش های موسسه پژوهشی علوم و صنایع غذایی

صفحه اصلی / سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

Next-Generation Oleogel Systems for the Delivery of Bioactive Compounds in Food Formulations

نویسندگان :

Bahar Ghanbari Dehkordi¹ Mohammad-Taghi Golmakani² Fatemeh Ghiasi³

1- دانشگاه شیراز 2- دانشگاه شیراز 3- دانشگاه شیراز

کلمات کلیدی :

Oleogels،Bioactive compounds،Controlled release،Functional foods،Plant-based gels

چکیده :

Oleogels and plant-based bigels, as semi-solid oil systems, offer innovative opportunities for replacing unhealthy fats and delivering bioactive compounds in food, pharmaceutical, and cosmetic applications. This study aims to investigate the role of oleogels in enhancing bioavailability, stability, and functional release of lipophilic compounds, as well as their applications in functional and smart foods. Preparation methods include the use of low-molecular-weight gelators, polymeric gelators, waxes, and protein–polysaccharide matrices, which form three-dimensional networks that provide desirable textural, thermal, and rheological properties. Findings indicate that oleogels can improve the release of compounds such as polyphenols, omega-3 fatty acids, and fat-soluble vitamins while preserving sensory attributes. These systems also enable the design of responsive, personalized, and sustainable smart foods, contributing to reduced saturated fat intake, enhanced public health, and improved product quality. Overall, the development and optimization of oleogels, particularly in composite systems, represent an effective strategy for producing functional foods and novel industrial applications.