Manzocco, LaraMikkonen, Kirsi S.García González, Carlos A.2021-03-182021-03-182021Food Structure, 28 (2021), 1001882213-3291http://hdl.handle.net/10347/24824Aerogels are nanostructured materials with low density, high surface area (>150 m2/g) and open porosity (typically 95–99.99 %). They are obtained by solvent removal from gels while preserving network structure. Hydrogels, organogels and even tissues can be optimal sources of aerogels with limitless customization of format and texture. Aerogels might be used for a range of advanced food applications: from smart ingredients controlling nutrient release to delivery systems for active compounds; from fat substitutes to novel biodegradable and intelligent food packaging materials. This review article summarizes recent developments of aerogels in food applications, analyzing research challenges and prospecting future marketseng© 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/AerogelNanostructuresDelivery systemsOleogelActive packagingjournal article10.1016/j.foostr.2021.100188open access