The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously? (ii) How could the framework of an oleogel contribute to a specific structure design strategy? (iii) How does oleogels’ structure influence bioactivity during digestion? A deeper understanding of these issues widens the range of opportunities foreseen for oleogel applications in food matrices. This paper presents the most relevant developments in the field, including the role of ingredients on structured oil-based systems. The authors’ perspective towards digestibility of oleogels and oleogel-derived structures is also addressed.

多组分超分子凝胶或源自油分子的结构的概念尚未充分研究其各自的潜力。混合结构的研究可能涵盖以下技术要点，例如：（i）如何同时使水溶性和/或脂溶性生物活性成分形成载体？（ii）油凝胶的框架如何有助于特定的结构设计策略？（iii）油菜籽的结构如何影响消化过程中的生物活性？对这些问题的更深入了解扩大了在食品基质中应用油凝胶的机会。本文介绍了该领域中最相关的发展，包括成分在结构化油基系统中的作用。