{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T02:42:38Z","timestamp":1790044958564,"version":"4.0.1"},"reference-count":49,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T00:00:00Z","timestamp":1786406400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Coordination for the Improvement of Higher Education Personnel\u2014Brazil","award":["001"],"award-info":[{"award-number":["001"]}]},{"DOI":"10.13039\/501100003593","name":"National Council for Scientific and Technological Development","doi-asserted-by":"crossref","award":["351703\/2025-0"],"award-info":[{"award-number":["351703\/2025-0"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"crossref"}]},{"award":["351703\/2025-0"],"award-info":[{"award-number":["351703\/2025-0"]}],"id":[{"id":"https:\/\/ror.org\/03swz6y49","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Oleogels, in which liquid oils are structured into semi-solid matrices by oleogelators, have been widely investigated as animal fat replacers in meat products, where they lower saturated fatty acid content while helping preserve texture, structure, and emulsion stability. The reported gains are substantial: structuring PUFA-rich oils to replace pork backfat has raised the PUFA\/SFA ratio around 3.6-fold and cut the n-6\/n-3 ratio up to 23-fold in burgers, while cellulose- and wax-structured systems have reduced saturated fat from roughly 42% to 15% of total fat in patties. In parallel, oleogels and structurally related gels act as carriers for lipophilic bioactives such as carotenoids, curcumin, phytosterols, and omega-3 fatty acids, improving oxidative stability and modulating digestive release, with encapsulation efficiencies exceeding 90% in some systems. Whether one structured-lipid system can perform both roles inside a meat matrix remains largely untested: direct evidence for classical oleogels is confined to a few cases, most clearly curcumin-loaded beeswax oleogels in pork burgers, which retained antioxidant protection through chilled storage and cooking. This review integrates the fat-replacement and bioactive-delivery studies, separates classical oleogels from gelled emulsions, Pickering emulsions, and bigels, and stratifies studies by level of evidence. Because most current support comes from related systems, it is framed as a perspective that maps this evidence gradient and defines the experiments required to validate dual-function oleogels under realistic meat processing and storage conditions.<\/jats:p>","DOI":"10.3390\/foods15162803","type":"journal-article","created":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T08:09:36Z","timestamp":1786435776000},"page":"2803","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery"],"prefix":"10.3390","volume":"15","author":[{"given":"Bibiana Alves","family":"dos Santos","sequence":"first","affiliation":[{"name":"Departamento de Ci\u00eancia dos Alimentos, Centro de Ci\u00eancias Rurais, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8321-604X","authenticated-orcid":false,"given":"N\u00e9stor","family":"Sep\u00falveda","sequence":"additional","affiliation":[{"name":"Centro de Tecnolog\u00eda e Innovaci\u00f3n de la Carne (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile"},{"name":"Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5353-3084","authenticated-orcid":false,"given":"John","family":"Qui\u00f1ones","sequence":"additional","affiliation":[{"name":"Centro de Tecnolog\u00eda e Innovaci\u00f3n de la Carne (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile"},{"name":"Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8101-9333","authenticated-orcid":false,"given":"M\u00e1rcio","family":"Vargas-Ramella","sequence":"additional","affiliation":[{"name":"Centro de Educa\u00e7\u00e3o Superior da Regi\u00e3o Sul\u2014CERES, Departamento de Ci\u00eancias Biol\u00f3gicas, Universidade do Estado de Santa Catarina\u2014UDESC, Laguna 88790-000, SC, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9088-4721","authenticated-orcid":false,"given":"Juli\u00e1n Andr\u00e9s","family":"G\u00f3mez-Salazar","sequence":"additional","affiliation":[{"name":"Departamento de Alimentos, Division de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato 36500, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7404-5610","authenticated-orcid":false,"given":"Paulo Cezar Bastianello","family":"Campagnol","sequence":"additional","affiliation":[{"name":"Departamento de Ci\u00eancia dos Alimentos, Centro de Ci\u00eancias Rurais, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/j.tifs.2015.04.011","article-title":"Novel Applications of Oil-Structuring Methods as a Strategy to Improve the Fat Content of Meat Products","volume":"44","author":"Bou","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"758","DOI":"10.1039\/C7FO01641G","article-title":"Edible Oleogels: An Opportunity for Fat Replacement in Foods","volume":"9","author":"Martins","year":"2018","journal-title":"Food Funct."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Per\u021ba-Cri\u0219an, S., Ursachi, C.\u0218., Chereji, B.D., and Munteanu, F.D. (2023). Oleogels\u2014Innovative Technological Solution for the Nutritional Improvement of Meat Products. Foods, 12.","DOI":"10.3390\/foods12010131"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Ferdaus, M.J., Barman, B., Mahmud, N., and da Silva, R.C. (2024). Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review. Gels, 10.","DOI":"10.3390\/gels10020092"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"102768","DOI":"10.1016\/j.fochx.2025.102768","article-title":"Innovative Oleogels: Developing Sustainable Bioactive Delivery Systems for Healthier Foods Production","volume":"29","author":"Mehany","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"138754","DOI":"10.1016\/j.foodchem.2024.138754","article-title":"Antioxidant Potency and Inhibitory Mechanism of Curcumin and Its Derivatives in Oleogel and Emulgel Produced by Linseed Oil","volume":"445","author":"Keramat","year":"2024","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"114197","DOI":"10.1016\/j.lwt.2022.114197","article-title":"The Effect of Green Tea Extract and Oleogels on the Physico-Chemical Properties and Oxidative Stability of Short-Dough Biscuits during Storage","volume":"172","author":"Zbikowska","year":"2022","journal-title":"LWT"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"100233","DOI":"10.1016\/j.nfs.2025.100233","article-title":"Oxidative Stability and Physical Properties of Model Cream-Type O\/W Emulsions Structured with Candelilla Wax and Stored at Room Temperature","volume":"39","author":"Kowalska","year":"2025","journal-title":"NFS J."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"109746","DOI":"10.1016\/j.foodhyd.2024.109746","article-title":"Valorizing Apple Pomace as Stabilizer of Olive Oil-Water Emulsion Used for Reduction of Saturated Fat in Biscuits","volume":"151","author":"Sereti","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1068","DOI":"10.1007\/s11947-019-02281-3","article-title":"Assessment of a Healthy Oil Combination Structured in Ethyl Cellulose and Beeswax Oleogels as Animal Fat Replacers in Low-Fat, PUFA-Enriched Pork Burgers","volume":"12","author":"Pintado","year":"2019","journal-title":"Food Bioproc. Tech."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Wang, Z., Chandrapala, J., Truong, T., and Farahnaky, A. (2023). Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes. Foods, 12.","DOI":"10.3390\/foods12163093"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.meatsci.2018.11.020","article-title":"Fat Replacement by Oleogel Rich in Oleic Acid and Its Impact on the Technological, Nutritional, Oxidative, and Sensory Properties of Bologna-Type Sausages","volume":"149","author":"Amaral","year":"2019","journal-title":"Meat Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"136506","DOI":"10.1016\/j.foodchem.2023.136506","article-title":"Controlled Volatile Release from \u03b2-Sitosterol-Based Oleogels Based on Different Self-Assembly Mechanisms","volume":"425","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"108058","DOI":"10.1016\/j.foodhyd.2022.108058","article-title":"Development of Food-Grade Oleogel via the Aerogel-Templated Method: Oxidation Stability, Astaxanthin Delivery and Emulsifying Application","volume":"134","author":"Zhao","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"108007","DOI":"10.1016\/j.foodhyd.2022.108007","article-title":"Comparison of Different Indirect Approaches to Design Edible Oleogels Based on Cellulose Ethers","volume":"134","author":"Wang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1016\/j.foodres.2018.03.051","article-title":"Production of Sesame Oil Oleogels Based on Beeswax and Application as Partial Substitutes of Animal Fat in Beef Burger","volume":"108","author":"Moghtadaei","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"4775","DOI":"10.1007\/s13197-021-04970-4","article-title":"Physicochemical Properties of Beef Burger after Partial Incorporation of Ethylcellulose Oleogel Instead of Animal Fat","volume":"58","author":"Moghtadaei","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"133724","DOI":"10.1016\/j.foodchem.2022.133724","article-title":"Olive Oil Oleogels as Strategy to Confer Nutritional Advantages to Burgers","volume":"397","author":"Lopes","year":"2022","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.meatsci.2016.07.022","article-title":"Quality Effects of Using Organogels in Breakfast Sausage","volume":"122","author":"Barbut","year":"2016","journal-title":"Meat Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"352","DOI":"10.1016\/j.meatsci.2018.07.012","article-title":"Replacement of Pork Fat in Frankfurter-Type Sausages by Soybean Oil Oleogels Structured with Rice Bran Wax","volume":"145","author":"Wolfer","year":"2018","journal-title":"Meat Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.meatsci.2017.04.004","article-title":"Partial Replacement of Animal Fat by Oleogels Structured with Monoglycerides and Phytosterols in Frankfurter Sausages","volume":"130","author":"Kouzounis","year":"2017","journal-title":"Meat Sci."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Igenbayev, A., Ospankulova, G., Amirkhanov, S., Aldiyeva, A., Temirova, I., and Amirkhanov, K. (2023). Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages. Appl. Sci., 13.","DOI":"10.3390\/app13095312"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"124299","DOI":"10.1016\/j.ijbiomac.2023.124299","article-title":"Effects of Vegetable Oil and Ethylcellulose on the Oleogel Properties and Its Application in Harbin Red Sausage","volume":"239","author":"Shao","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Tanislav, A.E., Cornea, A.A., Radu, E.D., \u021aibulc\u0103, D., Mure\u0219an, V., and Mudura, E. (2024). Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages. Gels, 10.","DOI":"10.3390\/gels10060399"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"566","DOI":"10.1016\/j.foodres.2019.01.012","article-title":"Feasibility of Hydroxypropyl Methylcellulose Oleogel as an Animal Fat Replacer for Meat Patties","volume":"122","author":"Oh","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"3318","DOI":"10.1002\/jsfa.9546","article-title":"Sterol-based Oleogels\u2019 Characterization Envisioning Food Applications","volume":"99","author":"Martins","year":"2019","journal-title":"J. Sci. Food Agric."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Martins, A.J., Lorenzo, J.M., Franco, D., Pateiro, M., Dom\u00ednguez, R., Munekata, P.E.S., Pastrana, L.M., Vicente, A.A., Cunha, R.L., and Cerqueira, M.A. (2020). Characterization of Enriched Meat-Based P\u00e2t\u00e9 Manufactured with Oleogels as Fat Substitutes. Gels, 6.","DOI":"10.3390\/gels6020017"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"4561","DOI":"10.1002\/jsfa.9694","article-title":"Fucus vesiculosus Extracts as Natural Antioxidants for Improvement of Physicochemical Properties and Shelf Life of Pork Patties Formulated with Oleogels","volume":"99","author":"Barba","year":"2019","journal-title":"J. Sci. Food Agric."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"111986","DOI":"10.1016\/j.lwt.2021.111986","article-title":"Preparation of Rapeseed Oil Oleogels Based on Beeswax and Its Application in Beef Heart Patties to Replace Animal Fat","volume":"149","author":"Gao","year":"2021","journal-title":"LWT"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.meatsci.2016.05.010","article-title":"Linseed Oil Gelled Emulsion: A Successful Fat Replacer in Dry Fermented Sausages","volume":"121","author":"Alejandre","year":"2016","journal-title":"Meat Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"e320","DOI":"10.3989\/gya.1055182","article-title":"Textural Properties, Sensory Acceptance and Fatty Acid Profile of Cooked Meat Batters Employing Pumpkin Seed Paste or Soybean Oil Oleogel as Fat Replacers","volume":"70","author":"Totosaus","year":"2019","journal-title":"Grasas Aceites"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Pintado, T., and Cofrades, S. (2020). Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer. Foods, 9.","DOI":"10.3390\/foods9060830"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"113172","DOI":"10.1016\/j.lwt.2022.113172","article-title":"Modified Fermented Sausages with Olive Oil Oleogel and NaCl\u2013KCl Substitution for Improved Nutritional Quality","volume":"158","author":"Zampouni","year":"2022","journal-title":"LWT"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"109659","DOI":"10.1016\/j.lwt.2020.109659","article-title":"High-Oleic and Conventional Soybean Oil Oleogels Structured with Rice Bran Wax as Alternatives to Pork Fat in Mechanically Separated Chicken-Based Bologna Sausage","volume":"131","author":"Paulus","year":"2020","journal-title":"LWT"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"108666","DOI":"10.1016\/j.foodhyd.2023.108666","article-title":"The Microstructure and Gel Properties of Linseed Oil and Soy Protein Isolate Based-Oleogel Constructed with Highland Barley \u03b2-Glucan and Its Application in Luncheon Meat","volume":"140","author":"Ma","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Siachou, C., Zampouni, K., and Katsanidis, E. (2023). Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. Gels, 9.","DOI":"10.3390\/gels9040340"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Pinto, T.C., Martins, A.J., Pastrana, L., Pereira, M.C., and Cerqueira, M.A. (2021). Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods. Gels, 7.","DOI":"10.3390\/gels7030086"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1002\/jsfa.12122","article-title":"Protective Effect of Surfactant Modified Phytosterol Oleogels on Loaded Curcumin","volume":"103","author":"Li","year":"2023","journal-title":"J. Sci. Food Agric."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"105762","DOI":"10.1016\/j.ultsonch.2021.105762","article-title":"Ultrasound-Assisted Gelation of \u03b2-Carotene Enriched Oleogels Based on Candelilla Wax-Nut Oils: Physical Properties and in-Vitro Digestion Analysis","volume":"79","author":"Li","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"100338","DOI":"10.1016\/j.bcdf.2022.100338","article-title":"Characterizing the Rheological Properties of Ethylcellulose-Beeswax Oleogel to Enhance Carotenoids Stability","volume":"28","author":"Chinnabutr","year":"2022","journal-title":"Bioact. Carbohydr. Diet. Fibre"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"108909","DOI":"10.1016\/j.lwt.2019.108909","article-title":"The Effect of Household Storage and Cooking Practices on Quality Attributes of Pork Burgers Formulated with PUFA- and Curcumin-Loaded Oleogels as Healthy Fat Substitutes","volume":"119","author":"Pintado","year":"2020","journal-title":"LWT"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Yan, H.Y., and Zhang, S.B. (2025). Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study. Gels, 11.","DOI":"10.3390\/gels11010062"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1177\/10820132231196202","article-title":"Improved Antioxidant Properties of Pork Patties by Replacing Fat with Resveratrol-Loaded MP-CS Complex Stabilized Pickering Emulsion","volume":"31","author":"Wang","year":"2025","journal-title":"Food Sci. Technol. Int."},{"key":"ref_44","first-page":"21","article-title":"Utilizing Phenolic-Enriched Sunflower Oleogels and Emulgels as Fat Replacers: Impact on Burger Oxidative Stability, Texture, and Sensory Attributes","volume":"32","author":"Alamer","year":"2025","journal-title":"OCL\u2014Oilseeds Fats Crops Lipids"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Cofrades, S., G\u00f3mez-Estaca, J., \u00c1lvarez, M.D., Garcimart\u00edn, A., Macho-Gonz\u00e1lez, A., Bened\u00ed, J., and Pintado, T. (2024). Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels, 10.","DOI":"10.3390\/gels10010033"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"101986","DOI":"10.1016\/j.fbio.2022.101986","article-title":"Pistachio Green Hull Extract as Natural Antioxidant Incorporated to Omega-3 Rich Kappa-Carrageenan Oleogel in Dry Fermented Sausage","volume":"50","author":"Noorolahi","year":"2022","journal-title":"Food Biosci."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1573","DOI":"10.4014\/jmb.2209.09052","article-title":"Printing Optimization of 3D Structure with Lard-like Texture Using a Beeswax-Based Oleogels","volume":"32","author":"Kang","year":"2022","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Cao, Z., Xing, Y., Zhou, S., Li, F., Wang, L., Zhang, J., Yang, X., and Lang, Y. (2025). Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer. Foods, 14.","DOI":"10.3390\/foods14142518"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"615","DOI":"10.1016\/j.meatsci.2014.06.016","article-title":"Optimization of a Gelled Emulsion Intended to Supply \u03c9-3 Fatty Acids into Meat Products by Means of Response Surface Methodology","volume":"98","author":"Poyato","year":"2014","journal-title":"Meat Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2803\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T04:18:47Z","timestamp":1786594727000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2803"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,11]]},"references-count":49,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15162803"],"URL":"https:\/\/doi.org\/10.3390\/foods15162803","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,11]]}}}