Application of oleogels containing natural bioactive compounds in the food and pharmaceutical industries

Background and Objective: This study provides a comprehensive and analytical review of recent advances in the design, production, characterization, and application of oleogels containing natural bioactive compounds in the food industry.

Methods: The present study systematically reviews the existing literature, investigating various encapsulation methods of bioactive compounds within the oleogel matrix and analyzing the impact of these compounds on the physical properties and stability of oleogels.

Findings: Oleogels, as structured systems based on the oil phase, demonstrate a high capacity for maintaining stability, enhancing functional properties, and improving the nutritional value of food products. These systems effectively enable the encapsulation and delivery of a wide range of bioactive compounds, including polyphenols, omega-3 fatty acids, fat-soluble vitamins, essential amino acids, natural essential oils, and proteins, while protecting them against oxidative degradation and unfavorable gastrointestinal conditions. The application of oleogels in products such as bakery and meat items has been shown to improve nutritional indices while preserving rheological, textural, and physicochemical properties. Furthermore, these approaches enhance the bioavailability, controlled release, and stability of bioactive compounds, as well as extend the shelf life of oleogels.

Conclusion: Despite significant progress, challenges remain regarding the optimization of the oleogelation process, control of structural properties, and industrial scalability. Therefore, targeted research is necessary to address existing limitations and develop industrial applications of these systems.