Exploring the frontier of bioactive oleogels in recent research

Background: Oleogels have emerged as a groundbreaking advancement in food science, offering innovative solutions for healthier and more sustainable food options. Characterized by their versatile physical and chemical properties, oleogels serve as an excellent alternative to traditional solid fats, aligning with the modern shift towards nutritious and conscious dietary choices. Their capability to replace saturated fats without compromising sensory qualities, alongside their potential to enhance the oxidative stability and nutritional profile of food products, underscores their significance. Scope and approach: The role of oleogels in encapsulating bioactive compounds, such as essential oils and phenolics, extends their application to include food preservation and the delivery of lipid-soluble nutrients, highlighting their multifunctional utility. Recent studies have focused on the antibacterial and antioxidant properties of oleogels, showcasing their importance in maintaining food quality and safety. The exploration of oleogels for various applications, including their integration into dairy products as milk fat substitutes and their use in meat products, points to their vast potential. Challenges such as commercial scalability and consumer acceptance persist, calling for further research into eco-friendly materials and structuring techniques. Key findings and conclusion: The exploration of oleogels in microencapsulation and as nutraceutical delivery systems, particularly for lipid-soluble bioactives like β-carotene, represents promising future directions. The synergy between oleogels and emerging technologies, like 3D food printing, opens new avenues for food customization and innovation. As research continues to explore and optimize oleogel applications, their contribution to creating healthier, more innovative, and sustainable food products becomes increasingly apparent, indicating a promising future in food technology.