Polymethyl methacrylate (PMMA) remains the material of choice for denture base fabrication; however, its relatively low flexural and impact strength predisposes dentures to fracture during function and accidental loading. Various reinforcement strategies, particularly metal oxide nanoparticles and glass fibres, have been investigated in vitro, although comparative evidence remains limited and methodologically heterogeneous. This systematic review critically compared the effects of zirconium oxide (ZrO₂) and titanium oxide (TiO₂) nanoparticles versus glass fiber reinforcement on the flexural and impact strength of PMMA denture base resins. The review was conducted in accordance with PRISMA 2020 guidelines and a systematic search of PubMed, Scopus, EBSCOhost, and Google Scholar identified eligible in vitro studies published between 2014 and 2024. Five studies met the inclusion criteria. Glass fiber reinforcement consistently demonstrated the greatest improvement in flexural and impact strength, with progressive enhancements reported up to approximately 7 wt%fiber content. Among nanoparticle reinforcements, ZrO₂ showed superior mechanical performance compared with TiO₂, with optimal reinforcement observed at concentrations around 3 wt%, while higher concentrations were associated with reduced strength due to particle agglomeration and poor dispersion. Considerable heterogeneity was observed across studies in terms of PMMA type, reinforcement concentration, specimen preparation and mechanical testing protocols, precluding meta-analysis. Overall, the available in vitro evidence indicates that glass fiber reinforcement provides the most reliable mechanical enhancement of PMMA denture base resins, whereas nanoparticle-based reinforcement offers benefits only within narrow concentration ranges, underscoring the need for standardized methodologies and clinically relevant testing in future research.

An excessive intake of high-fat foods may pose a threat to human health. Oleogelation provides a promising strategy to reduce trans and saturated fatty acids in solid fats. Compared with small-molecule gelators, macromolecular gelators, particularly proteins, polysaccharides and their complexes are more suitable for this purpose. In this review, we systematically discuss the development potential of biopolymer-based oleogels. First, we elaborate the application of proteins, polysaccharides and their complexes as gelling agents. Second, despite the inherent hydrophilicity of these biopolymers, significant progress has been made in developing various preparation approaches, ranging from indirect templating strategies to direct dispersion methods. Third, we briefly discuss the underlying structuring mechanisms of these oleogels. Subsequently, we review their applications as fat replacers in specific food products. Finally, we present the conclusions and remaining challenges in this field. We aim to provide valuable insights into the utilization of biopolymer-based oleogels in the food industry.