Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Maria-Luiza MIRCEA, Daniela-Mihaela GRIGORE, Elena Narcisa POGURSCHI, Dana-Cătălina POPA, Jamila YEHMED
In the context of increasingly stringent consumer demands for quality, sustainability, and nutritional benefits of food, dietary fats and oils have become a major area of interest for research and innovation. This review explores three directions in their utilization in food implementation. The structured fats represent an emerging category of lipids obtained through chemical or enzymatic modifications, providing customized functionalities. Often used in bakery products, spreads, and processed foods to replace trans fats, to reduce caloric content, and to improve the nutritional profile, contributing to development of healthier and more sustainable food products. The microencapsulated oils might have significant benefits in food preservation by protecting active compounds from oxidation and degradation while ensuring controlled release of bioactive compounds. Such technologies are successfully applied in dairy products, processed meat, and baked goods, extending shelf life and improving food safety. Additionally, functional oils, fortified with natural antioxidants or vitamins, have become a cornerstone of the functional food industry. They contribute to reducing the risk of chronic diseases and improving overall health, being used in products such as margarines, cooking oils, and nutritional formulas. This review highlights the potential of structured fats, microencapsulated oils, and functional oils in optimizing novel food products, while emphasizing the need for further research to integrate in sustainable and efficient strategies.
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