[Oleogels as prospective nutritional ingredients of lipid nature].
Vopr Pitan
; 90(4): 64-73, 2021.
Article
em Ru
| MEDLINE
| ID: mdl-34538036
ABSTRACT
The composition of the lipid component of consumed foods affects the consumers' health. Fats are not only a source of essential fatty acids, but also participate in the formation of the organoleptic and rheological properties of foodstuffs. At the same time, fats are sources of saturated and trans-isomeric fatty acids, which excessive consumption is associated with the risk of cardiovascular diseases, and therefore, it is relevant to search for promising ways to replace such fats. The aim of this review is to summarize data from studies of oleogels as an alternative to such fats. Results. It has been shown that the prevalence of obesity in many countries, including Russia, remains an acute problem. At the same time, as a rule, in persons with obesity and cardiovascular diseases, the consumption of fat including saturated and trans-isomeric fatty acids is excessive. To reduce the content of saturated and trans-isomeric fatty acids in foodstuffs, such systems as oleogels have recently been considered. The interest in these systems is related to the fact that they can act not only as substitutes for solid fats - sources of trans- and saturated fats but also as carriers of biologically active substances. Conclusion. The results of the analytical study indicate that active research is currently underway concerning the properties of oleogels, their use in foodstuffs, and modeling the effect of consumption of oleogels and containing them foodstuffs on the general metabolic health of humans. These studies are currently in their initial stages, but their results already indicate the great potential of oleogels as a food ingredient.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Ácidos Graxos trans
Tipo de estudo:
Observational_studies
/
Risk_factors_studies
Limite:
Humans
Idioma:
Ru
Ano de publicação:
2021
Tipo de documento:
Article