Next-generation oleogel and hydrogel systems: advances in structuring, digestion, and nutrient delivery in food matrices

In recent years, oleogel and hydrogel systems have drawn increasing interest as pioneering materials for food structuring and functional delivery. These soft materials provide promising alternatives to traditional solid fats and delivery matrices thanks to their adjustable physical properties, biocompatibility, and capability to encapsulate and safeguard bioactive compounds. Studies have demonstrated their potential in modulating texture, enhancing nutrient stability, and enabling controlled release during digestion. Gaining a comprehensive understanding of their structural, mechanical, and digestive behavior is vital to fully harness their benefits in developing healthier, functional, and more sustainable food products. Despite progress, challenges like the limited understanding of their structural and mechanical effects on processing, storage, and gastrointestinal digestion persist.

This Research Topic aims to highlight cutting-edge developments in the design, characterization, and application of oleogel and hydrogel systems, with a pronounced focus on their roles in food structuring, digestion, and nutrient delivery. While significant strides have been made, notable challenges still obstruct their effective integration into real food systems. Key gaps include understanding the impact of gel composition and matrix interactions on the bioaccessibility of encapsulated nutrients in complex food systems. This Research Topic seeks to address these gaps by collecting innovative contributions centered on new gelation strategies, refined characterization techniques, and the crafting of gel-based carriers. The ultimate goal is to advance the design of next-generation oleogel and hydrogel systems that offer enhanced structuring, digestive performance, and functional benefits in complex food environments.

This Research Topic seeks to collect insights on the development of oleogel and hydrogel systems aimed at improving food products' functionality and nutrition. Articles are welcome for submission on a broad range of themes including, but not limited to:

- Innovative gelation strategies and structuring techniques
- Design and functionality of hybrid or multi-component gels
- Rheological and mechanical properties of gels under food processing conditions
- In vitro digestion models and bioaccessibility studies
- Encapsulation and controlled release of nutrients and bioactive compounds
- Application of gels in reformulated or functional food products

We particularly invite high-quality Original Research Articles and Reviews that offer insights into future directions in the field, promoting the enhancement and application of oleogel and hydrogel advancements in the food industry.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Data Report
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• General Commentary
• Mini Review
• Original Research
• Perspective
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Data Report
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• General Commentary
• Mini Review
• Original Research
• Perspective
• Review
• Systematic Review

Keywords: Gels, Food Structuring, Gel rheology, Nutrient delivery systems, Functional Food

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.