1
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Wang M, Zhou Y, Fan L, Li J. Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing. Food Chem 2024; 448:139145. [PMID: 38555692 DOI: 10.1016/j.foodchem.2024.139145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 03/20/2024] [Accepted: 03/24/2024] [Indexed: 04/02/2024]
Abstract
This study aimed to prepare an all-natural water-in-oil high internal phase Pickering emulsion (W/O-HIPPE) using diosgenin/soybean phosphatidylethanolamine complex (DGSP) and investigate the 3D printing performance. Results suggested that the self-assembly of diosgenin crystal was modified by SP in DGSP (diosgenin-SP ratios at 3:1 and 1:1), revealing a variation from large-size outward radiating needle-like to small-size granular-like shape, which facilitated closely packing at the interface. Hydrophilicity of DGSP was also increased (contact angle varying from 133.3 o to 106.4 o), ensuring more adequate interfacial adsorption to reduce interfacial tension more largely (6.5 mN/m). Thus, the W/O-HIPPE made by DGSP with diosgenin-SP = 1:1, exhibited smaller droplets and better freeze/thawing stability. The W/O-HIPPE was also measured improved rheological properties for 3D printing: satisfied shear-thinning behavior, higher recovery and self-supporting (viscoelasticity and deformation resistance). Consequently, the W/O-HIPPE allowed for printing more delicate patterns. This work provided guidance to prepare W/O-HIPPE for 3D printing.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China.
| | - Jinwei Li
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China.
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2
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Raut S, Azheruddin M, Kumar R, Singh S, Giram PS, Datta D. Lecithin Organogel: A Promising Carrier for the Treatment of Skin Diseases. ACS OMEGA 2024; 9:9865-9885. [PMID: 38463343 PMCID: PMC10918684 DOI: 10.1021/acsomega.3c05563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 01/26/2024] [Accepted: 02/01/2024] [Indexed: 03/12/2024]
Abstract
Skin is the largest organ of the human body, as it protects the body from the external environment. Nowadays, skin diseases and skin problems are more common, and millions of people are affected daily. Skin diseases are due to numerous infectious pathogens or inflammatory conditions. The increasing demand for theoretical research and practical applications has led to the rising prominence of gel as a semisolid material. To this end, organogels has been widely explored due to their unique composition, which includes organic solvents and mineral or vegetable oils, among others. Organogels can be described as semisolid systems wherein an organic liquid phase is confined within a three-dimensional framework consisting of self-assembled, cross-linked, or entangled gelator fibers. These gels have the ability to undergo significant expansion and retain substantial amounts of the liquid phase, reaching up to 99% swelling capacity. Furthermore, they respond to a range of physical and chemical stimuli, including temperature, light, pH, and mechanical deformation. Notably, due to their distinctive properties, they have aroused significant interest in a variety of practical applications. Organogels favor the significant encapsulation and enhanced permeation of hydrophobic molecules when compared with hydrogels. Accordingly, organogels are characterized into lecithin organogels, pluronic lecithin organogels, sorbitan monostearate-based organogels, and eudragit organogels, among others, based on the nature of their network and the solvent system. Lecithin organogels contain lecithin (natural and safe as a living cell component) as an organogelator. It acts as a good penetration enhancer. In this review, first we have summarized the fundamental concepts related to the elemental structure of organogels, including their various forms, distinctive features, methods of manufacture, and diverse applications. Nonetheless, this review also sheds light on the delivery of therapeutic molecules entrapped in the lecithin organogel system into deep tissue for the management of skin diseases and provides a synopsis of their clinical applications.
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Affiliation(s)
- Sushil Raut
- Department
of Pharmaceutics, Dr. DY Patil Institute
of Pharmaceutical Sciences and Research, Pimpri, Pune, Maharashtra 411018, India
| | - Mohammed Azheruddin
- Department
of Pharmaceutics, Dr. DY Patil Institute
of Pharmaceutical Sciences and Research, Pimpri, Pune, Maharashtra 411018, India
| | - Rajeev Kumar
- Lloyd
Institute of Management and Technology, Plot No. 11, Knowledge Park-II, Greater Noida, Uttar Pradesh 201306, India
| | - Shivani Singh
- Lloyd
Institute of Management and Technology, Plot No. 11, Knowledge Park-II, Greater Noida, Uttar Pradesh 201306, India
| | - Prabhanjan S. Giram
- Department
of Pharmaceutics, Dr. DY Patil Institute
of Pharmaceutical Sciences and Research, Pimpri, Pune, Maharashtra 411018, India
- Department
of Pharmaceutical Sciences, University at
Buffalo, The State University of New York, Buffalo, New York 14260, United States
| | - Deepanjan Datta
- Department
of Pharmaceutics, Manipal College of Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal, Karnataka 576104, India
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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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4
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Wang M, Zhang J, Fan L, Li J. Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing. Food Res Int 2023; 172:113118. [PMID: 37689880 DOI: 10.1016/j.foodres.2023.113118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Water-in-oil (W/O) emulsion is promising to design fat-reduced foods for 3D printing. In this study, oleogel-based W/O emulsion containing 65% water fraction was prepared by sunflower wax (SW, 1.0 wt%) and soybean phosphatidylethanolamine (SP, 0.5 wt%) with stability exceeding 30 days. Besides reducing interfacial tension, from X-ray diffraction and rheological results, SP was considered co-oleogelator to change the crystal habit of SW to enhance the external SW-based oleogel structure. The strong external oleogel structure was not only good for reducing droplets movements to improve physical stability, but facilitating the molding and supporting abilities of the emulsion gel in 3D printing. Based on rheological measurements, the emulsion gels were shown improved printing performance with SP increasing: extrusion (shear-thinning behavior), recovery (excellent thixotropy), and self-supporting (sufficient storage modulus and deformation resistance). In 3D printing, the emulsion gels with growing SP were displayed better shape retention and allowed printing the designs with more delicate and vivid features. This study provided new insight for W/O emulsion formation using natural ingredients for 3D printing to create fat-reduced foods.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan 250013, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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Vujičić NŠ, Sajko JS, Brkljačić L, Radošević P, Jerić I, Kurečić I. Self-Healing Oxalamide Organogelators of Vegetable Oil. Gels 2023; 9:699. [PMID: 37754380 PMCID: PMC10528235 DOI: 10.3390/gels9090699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/26/2023] [Accepted: 08/26/2023] [Indexed: 09/28/2023] Open
Abstract
The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC-MS method. The influence of the oil type (sunflower, soybean, and olive oil) on gelation efficiency of diverse oxalamide derivatives was examined by oscillatory rheology. The oxalamide gelators showed thermoreversible and thixotropic properties in vegetable oils with a minimum gelation concentration of just 0.025 wt%. The substitution of palm fats with gelled sunflower oil applied in cocoa and milk spreads at gelator concentrations lower than 0.2 wt% have shown promising viscoelastic properties compared to that of the original food products.
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Affiliation(s)
- Nataša Šijaković Vujičić
- Division of Organic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia;
| | - Josipa Suć Sajko
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
| | - Lidija Brkljačić
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
| | - Petra Radošević
- Division of Organic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia;
| | - Ivanka Jerić
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
| | - Ivona Kurečić
- Laboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia; (J.S.S.); (L.B.); (I.J.); (I.K.)
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6
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Sanches SCDC, Ré MI, Silva-Júnior JOC, Ribeiro-Costa RM. Organogel of Acai Oil in Cosmetics: Microstructure, Stability, Rheology and Mechanical Properties. Gels 2023; 9:gels9020150. [PMID: 36826320 PMCID: PMC9956281 DOI: 10.3390/gels9020150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/07/2022] [Accepted: 12/11/2022] [Indexed: 02/16/2023] Open
Abstract
Organogel (OG) is a semi-solid material composed of gelling molecules organized in the presence of an appropriate organic solvent, through physical or chemical interactions, in a continuous net. This investigation aimed at preparing and characterizing an organogel from acai oil with hyaluronic acid (HA) structured by 12-hydroxystearic acid (12-HSA), aiming at topical anti-aging application. Organogels containing or not containing HA were analyzed by Fourier-transform Infrared Spectroscopy, polarized light optical microscopy, thermal analysis, texture analysis, rheology, HA quantification and oxidative stability. The organogel containing hyaluronic acid (OG + HA) has a spherulitic texture morphology with a net-like structure and absorption bands that evidenced the presence of HA in the three-dimensional net of organogel. The thermal analysis confirmed the gelation and the insertion of HA, as well as a good thermal stability, which is also confirmed by the study of oxidative stability carried out under different temperature conditions for 90 days. The texture and rheology studies indicated a viscoelastic behavior. HA quantification shows the efficiency of the HA cross-linking process in the three-dimensional net of organogel with 11.22 µg/mL for cross-linked HA. Thus, it is concluded that OG + HA shows potentially promising physicochemical characteristics for the development of a cosmetic system.
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Affiliation(s)
| | - Maria Inês Ré
- IMT Mines Albi-Carmaux, CNRS UMR 5302, Centre RAPSODEE, Campus Jarlard, Université de Toulouse, CEDEX 09, 81013 Albi, France
| | - José Otávio Carréra Silva-Júnior
- Laboratory R&D Pharmaceutical and Cosmetic, Faculty of Pharmaceutical Sciences, Federal University of Pará, Belém 66075-110, Brazil
| | - Roseane Maria Ribeiro-Costa
- Laboratory of Pharmaceutical Nanotechnology, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil
- Correspondence: ; Tel.: +55-91-3201-7203
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7
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Yadav E, Sebastian S, Gupta MK. Aminopyridinyl Tricosanamide Based Pseudoplastic and Thermoreversible Oleogels for pH‐Dependant
in vitro
Release of Metronidazole. ChemistrySelect 2022. [DOI: 10.1002/slct.202203014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Eqvinshi Yadav
- Department of Chemistry School of Basic Sciences Central University of Haryana Mahendergarh-123 031 Haryana India
| | - Sharol Sebastian
- Department of Chemistry School of Basic Sciences Central University of Haryana Mahendergarh-123 031 Haryana India
| | - Manoj K. Gupta
- Department of Chemistry School of Basic Sciences Central University of Haryana Mahendergarh-123 031 Haryana India
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8
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Characterization of physically stable oleogels transporting active substances rich in resveratrol. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Liu Y, Ma S, Xia H, Guo S, Zeng C. Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4759-4769. [PMID: 35218222 DOI: 10.1002/jsfa.11841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/08/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Phytosterols are considered to be one of the most promising gelators for obtaining oleogel because of their additional health benefits and natural coexist with vegetable oils. Previous studies have confirmed that individual phytosterols are not capable of structuring vegetable oils unless they act synergistically with other components. However, based on the self-assembly properties of stigmasterol (ST) in organic solvents, we speculate that it can also structure vegetable oils as a gelator alone. RESULTS For the first time, the present study confirmed the feasibility of using ST alone as a gelator for structuring of vegetable oils, including rapeseed oil (RSO), olive oil (OLO) and flaxseed oil (FSO). RSO had the lowest ST gelation concentration (4%, w/w), and the oil-binding capacity and firmness value of the oleogels were the highest. The rheological results showed that all the samples were gelatinous (G' > G″). The results of differential scanning calorimeter and X-ray diffraction further confirmed that the properties of RSO-based oleogels are superior to those prepared by OLO and FSO. The microscopic results also confirmed that the crystal structure of RSO oleogels was more uniform, smaller and more densely distributed. CONCLUSION The structural properties of the oleogels were positively correlated with the ST concentration, and various analysis indicators showed that the performance of the oleogel based on RSO was better than that of OLO and FSO. In summary, the present study used ST as a gelator to successfully prepare oleogels with excellent properties, which provides a feasible reference for researchers in related fields. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yugang Liu
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shuangshuang Ma
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shiyin Guo
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, Changsha, China
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10
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Formulation and evaluation of hair growth enhancing effects of oleogels made from Rosemary and Cedar wood oils. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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11
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Tang C, Wan Z, Chen Y, Tang Y, Fan W, Cao Y, Song M, Qin J, Xiao H, Guo S, Tang Z. Structure and Properties of Organogels Prepared from Rapeseed Oil with Stigmasterol. Foods 2022; 11:939. [PMID: 35407025 PMCID: PMC8997424 DOI: 10.3390/foods11070939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/15/2022] [Accepted: 03/21/2022] [Indexed: 02/04/2023] Open
Abstract
This work used the natural ingredient stigmasterol as an oleogelator to explore the effect of concentration on the properties of organogels. Organogels based on rapeseed oil were investigated using various techniques (oil binding capacity, rheology, polarized light microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy) to better understand their physical and microscopic properties. Results showed that stigmasterol was an efficient and thermoreversible oleogelator, capable of structuring rapeseed oil at a stigmasterol concentration as low as 2% with a gelation temperature of 5 °C. The oil binding capacity values of organogels increased to 99.74% as the concentration of stigmasterol was increased to 6%. The rheological properties revealed that organogels prepared with stigmasterol were a pseudoplastic fluid with non-covalent physical crosslinking, and the G' of the organogels did not change with the frequency of scanning increased, showing the characteristics of strong gel. The microscopic properties and Fourier transform infrared spectroscopy showed that stigmasterol formed rod-like crystals through the self-assembly of intermolecular hydrogen bonds, fixing rapeseed oil in its three-dimensional structure to form organogels. Therefore, stigmasterol can be considered as a good organogelator. It is expected to be widely used in food, medicine, and other biological-related fields.
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Affiliation(s)
- Caili Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410045, China
| | - Zheng Wan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410045, China
| | - Yilu Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yiyun Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410045, China
| | - Wei Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410045, China
| | - Yong Cao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Mingyue Song
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jingping Qin
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410045, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Shiyin Guo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410045, China
| | - Zhonghai Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410045, China
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12
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Li L, Liu G, Bogojevic O, Pedersen JN, Guo Z. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Compr Rev Food Sci Food Saf 2022; 21:2077-2104. [DOI: 10.1111/1541-4337.12928] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 01/05/2022] [Accepted: 01/26/2022] [Indexed: 12/23/2022]
Affiliation(s)
- Linlin Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou China
| | - Oliver Bogojevic
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Jacob Nedergaard Pedersen
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Zheng Guo
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
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13
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Trujillo-Ramírez D, Reyes I, Lobato-Calleros C, Vernon-Carter E, Alvarez-Ramirez J. Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112433] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Zampouni K, Soniadis A, Moschakis T, Biliaderis C, Lazaridou A, Katsanidis E. Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112815] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Kimura S, Haraya N, Komiyama T, Yokoya M, Yamanaka M. Formation of pH-Responsive Supramolecular Hydrogels in Basic Buffers: Self-assembly of Amphiphilic Tris-Urea. Chem Pharm Bull (Tokyo) 2021; 69:1131-1135. [PMID: 34719596 DOI: 10.1248/cpb.c21-00539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
An amphiphilic tris-urea compound (1) containing hydrophilic resorcinol units was designed and synthesized. Compound 1 formed supramolecular hydrogels in basic buffers, such as glycine-NaOH, phosphate-NaOH, 4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid (HEPES)-NaOH, and borate-NaOH. The optimum pH range of the buffer solution for gelation was 10-11 and insoluble suspensions or solutions were formed when the pH was outside this range. When the borate-NaOH buffer was used, supramolecular hydrogels were formed over a wide pH range (7.5-11.0). The thermal stabilities and viscoelastic properties of the supramolecular hydrogels were determined from the gel-to-sol phase transition temperatures and rheological properties, respectively. The supramolecular hydrogel formed from compound 1 and the borate-NaOH buffer exhibited a pH-responsive reversible gel-to-sol phase transition property. Gel-to-sol phase transition could be achieved by adding NaOH and regelation of the sol was realized by adding an appropriate amount of boric acid. Increasing the amount of the acid resulted in a gel-to-sol phase transition.
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Affiliation(s)
| | - Nana Haraya
- Department of Chemistry, Shizuoka University
| | - Tomoki Komiyama
- Meiji Pharmaceutical University.,Department of Chemistry, Shizuoka University
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Abstract
Lecithin is a mixture of amphiphilic lipids with health benefits. In this study, four different fractions (ethanol soluble, ethanol insoluble, phospholipid and glycolipid fractions) from soy lecithin were obtained and evaluated as oleogelators. As with the parent lecithin, the ethanol insoluble fraction (EIF) was unable to function as an oleogelator. The ethanol soluble fraction (ESF) and phospholipid fraction (PLF) formed oleogels at 30% (wt%), while the glycolipid fraction (GLF) formed oleogels at 15%. ESF resulted in an oleogel with a similar appearance and microstructure, but a harder and less cohesive texture than the PLF-supported oleogel. The oleogels formed with GLF were different from those formed with ESF and PLF in appearance and microstructure. GLF at 20% formed an oleogel with better texture characteristics (in the light of hardness) and oil-holding capacity than those formed with 30% of ESF and PLF. This is the first study to investigate the oil-gelling properties of fractions from soy lecithin. Our results show that the naturally occurring glycolipids from soy lecithin exhibit great potential as oleogelators.
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Affiliation(s)
- Meizhen Xie
- School of Food Equipment Engineering and Science, Xi'an Jiaotong University, Xi'an 710049, China
| | - Yan Yu
- School of Public Health, Xi'an Jiaotong University, Xi'an, 710049, China.
| | - Luwei Zhang
- School of Food Equipment Engineering and Science, Xi'an Jiaotong University, Xi'an 710049, China
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Toker OS, Pirouzian HR, Palabiyik I, Konar N. Chocolate flow behavior: Composition and process effects. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34694187 DOI: 10.1080/10408398.2021.1993782] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting product efficiency and consumer acceptance. During production, the different steps depend on a well-defined viscosity and yield stress. Furthermore, the characteristics of the final chocolate (the surface and mouth-feel) are directly related to the chocolate's viscous behavior. There is a demand for better understanding the variables affecting chocolates flow behavior. Current research realized great insight into the chocolate flow behavior in different processes such as refining, conching, and tempering. Also, the influence of formulation and particle characteristics on flow behavior of the intermediate product and the final product were discussed. Each stage of the production process: mixing, refining, conching and tempering involves modifications of macroscopic characteristics of the chocolate ingredients thus affecting the rheological attributes of the final product. Particle size distribution and ingredient composition play substantial roles in shaping its flow behavior and sensory perception. The rheological properties of chocolate provide substantial information for food scientists to improve and optimize their products and manufacturing processes. Nowadays, a thorough understanding of chocolate flow behavior is a necessity for food scientists and industry.
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Affiliation(s)
- Omer Said Toker
- Faculty of Chemistry and Metallurgical, Department of Food Engineering, Yildiz Technical University, İstanbul, Turkey
| | - Haniyeh Rasouli Pirouzian
- Faculty of Nutrition and Food Sciences, Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ibrahim Palabiyik
- Faculty of Agriculture, Department of Food Engineering, Namik Kemal University, Tekirdağ, Turkey
| | - Nevzat Konar
- Faculty of Agriculture, Department of Food Engineering, Eskisehir Osmangazi University, Eskisehir, Turkey
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Wan Z, Xia H, Guo S, Zeng C. Water-in-oil Pickering emulsions stabilized solely by a naturally occurring steroidal sapogenin: Diosgenin. Food Res Int 2021; 147:110573. [PMID: 34399546 DOI: 10.1016/j.foodres.2021.110573] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 06/22/2021] [Accepted: 06/27/2021] [Indexed: 01/28/2023]
Abstract
In this study, stable water-in-oil emulsions stabilized solely by a naturally occurring steroidal sapogenin was reported for the first time. The results show that a concentrated emulsion with an internal water ratio of up to 60% can be obtained with only 3% of diosgenin concentration. The concentration of diosgenin had a significant effect on the microstructure and rheological properties of the emulsions. More importantly, the emulsion has excellent freeze/thaw stability and thermal stability. The results of polarized light microscopy, CLSM, and XRD indicate that the great structural properties and high stability of the emulsion can be attributed to the combined action of the diosgenin crystal shells on the droplet surface and needle-crystals in the continuous phase. That is, Pickering stabilization and network stabilization acting synergistically on stabilization of the emulsions. This novel food grade water-in-oil emulsions demonstrated great potential for application in food and biomedical-related fields.
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Affiliation(s)
- Zheng Wan
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Shiyin Guo
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
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Ashkar A, Sosnik A, Davidovich-Pinhas M. Structured edible lipid-based particle systems for oral drug-delivery. Biotechnol Adv 2021; 54:107789. [PMID: 34186162 DOI: 10.1016/j.biotechadv.2021.107789] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/12/2021] [Accepted: 06/23/2021] [Indexed: 12/18/2022]
Abstract
Oral administration is the most popular and patient-compliant route for drug delivery, though it raises great challenges due to the involvement of the gastro-intestine (GI) system and the drug bioavailability. Drug bioavailability is directly related to its ability to dissolve, transport and/or absorb through the physiological environment. A great number of drugs are characterized with low water solubility due to their hydrophobic nature, thus limiting their oral bioavailability and clinical use. Therefore, new strategies aiming to provide a protective shell through the GI system and improve drug solubility and permeability in the intestine were developed to overcome this limitation. Lipid-based systems have been proposed as good candidates for such a task owing to their hydrophobic nature which allows high drug loading, drug micellization ability during intestinal digestion due to the lipid content, and the vehicle physical protective environment. The use of edible lipids with high biocompatibility paves the bench-to-bedside translation. Four main types of structured lipid-based drug delivery systems differing in the physical state of the lipid phase have been described in the literature, namely emulsions, solid lipid nanoparticles, nanostructured lipid carriers, and oleogel-based particles. The current review provides a comprehensive overview of the different structured edible lipid-based oral delivery systems investigated up to date and emphasizes the contribution of each system component to the delivery performance, and the oral delivery path of lipids.
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Affiliation(s)
- Areen Ashkar
- Laboratory of Lipids and Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Alejandro Sosnik
- Laboratory of Pharmaceutical Nanomaterials Science, Department of Materials Science and Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Maya Davidovich-Pinhas
- Laboratory of Lipids and Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel; Russell-Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa 3200003, Israel..
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Yoshisaki R, Kimura S, Yokoya M, Yamanaka M. Enzymatic Hydrolysis-Responsive Supramolecular Hydrogels Composed of Maltose-Coupled Amphiphilic Ureas. Chem Asian J 2021; 16:1937-1941. [PMID: 34003592 DOI: 10.1002/asia.202100376] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/17/2021] [Indexed: 11/10/2022]
Abstract
Maltose is a ubiquitous disaccharide produced by the hydrolysis of starch. Amphiphilic ureas bearing hydrophilic maltose moiety were synthesized via the following three steps: I) construction of urea derivatives by the condensation of 4-nitrophenyl isocyanate and alkylamines, II) reduction of the nitro group by hydrogenation, and III) an aminoglycosylation reaction of the amino group and the unprotected maltose. These amphiphilic ureas functioned as low molecular weight hydrogelators, and the mixtures of the amphipathic ureas and water formed supramolecular hydrogels. The gelation ability largely depended on the chain length of the alkyl group of the amphiphilic urea; amphipathic urea having a decyl group had the highest gelation ability (minimum gelation concentration=0.4 mM). The physical properties of the supramolecular hydrogels were evaluated by measuring their thermal stability and dynamic viscoelasticity. These supramolecular hydrogels underwent gel-to-sol phase transition upon the addition of α-glucosidase as a result of the α-glucosidase-catalyzed hydrolysis of the maltose moiety of the amphipathic urea.
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Affiliation(s)
- Ryohei Yoshisaki
- Meiji Pharmaceutical University, 2-522-1 Noshio, Kiyose, Tokyo, 204-8588, Japan.,Department of Chemistry, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka, 422-8529, Japan
| | - Shinya Kimura
- Meiji Pharmaceutical University, 2-522-1 Noshio, Kiyose, Tokyo, 204-8588, Japan
| | - Masashi Yokoya
- Meiji Pharmaceutical University, 2-522-1 Noshio, Kiyose, Tokyo, 204-8588, Japan
| | - Masamichi Yamanaka
- Meiji Pharmaceutical University, 2-522-1 Noshio, Kiyose, Tokyo, 204-8588, Japan
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Olive Oil/Pluronic Oleogels for Skin Delivery of Quercetin: In Vitro Characterization and Ex Vivo Skin Permeability. Polymers (Basel) 2021; 13:polym13111808. [PMID: 34072642 PMCID: PMC8198417 DOI: 10.3390/polym13111808] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 05/24/2021] [Accepted: 05/28/2021] [Indexed: 12/14/2022] Open
Abstract
The main objective of this study was to prepare and characterize oleogel as potential carrier for quercetin skin delivery. The formulations were prepared by adding olive oil (5-30%) to Pluronic F127 hydrogel and were evaluated for particle size, zeta potential, viscosity in vitro quercetin release and stability, and were compared with that of Pluronic F127 hydrogel. The selected formulation was characterized for its interaction possibility, ex vivo skin permeation and skin histological changes and safety. The particle sizes ranged from 345.3 ± 5.3 nm to 401.5 ± 2.8 nm, and possessed negative charges. The viscosities of the formulations were found in the range of 6367-4823 cps with inverse proportionality to olive oil percentage while the higher percentages showed higher quercetin release. Percentages of 25% and 30% olive oil showed instability pattern under the conditions of accelerated stability studies. Differential scanning calorimetry verified the existence of quercetin in micellar aggregation and the network in the case of hydrogel and oleogel respectively. Ex vivo skin permeation showed an improved skin permeation of quercetin when 20% olive oil containing oleogel was used. Skin histology after 10 days of application showed stratum corneum disruption and good safety profile. Based on these findings, the proposed oleogel containing 20% olive oil denotes a potential carrier for topical delivery of quercetin.
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22
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Pang M, Lei Z, Zheng D, Shi Z, Ge Y, Cheng J, Jiang S, Cao L. Erythritol‐Based Medium‐Chain Sugar Amphiphile: Synthesis and Gelling Capability in Edible Oils. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Min Pang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Zheng Lei
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Donglei Zheng
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Zhaojuan Shi
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Yuanfei Ge
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Jieshun Cheng
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Shaotong Jiang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Lili Cao
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
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Marangoni AG, van Duynhoven JPM, Acevedo NC, Nicholson RA, Patel AR. Advances in our understanding of the structure and functionality of edible fats and fat mimetics. SOFT MATTER 2020; 16:289-306. [PMID: 31840722 DOI: 10.1039/c9sm01704f] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The reasons for the increased world-wide incidence of obesity, type-2 diabetes, and cardiovascular disease include sedentary lifestyles and poor food choices. Regulatory agencies in several countries now require companies to add unattractive front of package labels to their products where salt, sugar and fat (or saturated fat) levels are prominently displayed. After the demise of partially hydrogenated fats, saturated fat has become the new target. Consumption of saturated fat over polyunsaturated oil has been clearly shown to increase cholesterol levels in humans. However, saturated fats provide the functionality required in many food products. To complicate matters, concerns over sustainability, veganism, genetically modified organisms, animal welfare, as well as religious beliefs, severely limit our sources of saturated fat. In this review we will discuss recent advances in our understanding of the nano and mesoscale structure of fats, responsible for their physical functionality and contrast it to that of fat mimetics. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Clean label and economic considerations will also be touched upon.
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25
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Luo C, Yang B, Zhou Y, Yang J, Han F, Baocai X. Gelation properties and application based on amino acids gelators with four kinds of edible oils. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124184] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Long acting injectable formulations: the state of the arts and challenges of poly(lactic-co-glycolic acid) microsphere, hydrogel, organogel and liquid crystal. JOURNAL OF PHARMACEUTICAL INVESTIGATION 2019. [DOI: 10.1007/s40005-019-00449-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Jiang Z, Gao W, Du X, Zhang F, Bai X. Development of Low-calorie Organogel from sn-2 Position-modified Coconut Oil Rich in Polyunsaturated Fatty Acids. J Oleo Sci 2019; 68:399-408. [DOI: 10.5650/jos.ess18210] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Zefang Jiang
- College of Food Science and Engineering, Hainan University
| | - Wei Gao
- College of Food Science and Engineering, Hainan University
| | - Xiaojing Du
- College of Food Science and Engineering, Hainan University
| | - Fangfang Zhang
- College of Food Science and Engineering, Hainan University
| | - Xinpeng Bai
- College of Food Science and Engineering, Hainan University
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29
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Guo S, Song M, He X, Yang F, Cao Y, Rogers M, Lan Y. Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring. Food Funct 2019; 10:3923-3933. [DOI: 10.1039/c9fo00473d] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
In the presence of a small amount of water, CER and LEC were self-assembled to form oleogels in sunflower oil. This can be used to produce hard-stock fat replacers as well as for incorporating water-soluble nutrients into oil-based products.
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Affiliation(s)
- Shenglan Guo
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Xiaoting He
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Fuyu Yang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Michael Rogers
- Department of Food Science
- University of Guelph
- Guelph
- Canada
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
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30
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Yang S, Zhu M, Wang N, Cui X, Xu Q, Saleh ASM, Duan Y, Xiao Z. Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9542-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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31
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Li Z, Wang Z, Du X, Shi C, Cui X. Sonochemistry-Assembled Stimuli-Responsive Polymer Microcapsules for Drug Delivery. Adv Healthc Mater 2018. [PMID: 29527834 DOI: 10.1002/adhm.201701326] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Stimuli-responsive polymer microcapsules (PMs) fabricated by the sonochemical method have emerged for developing useful drug delivery systems, and the latest developments are mainly focusing on the synthetic strategies and properties such as structure, size, stability, loading capacity, drug delivery, and release. There, the primary attribution of sonochemistry is to offer a simple and practical approach for the preparation of PMs. Structure, size, stability, and properties of PMs are designed mainly according to synthetic materials, implementation schemes, or specific demands. Numerous functionalities of PMs based on different stimuli are demonstrated: targeting motion in a magnetic field or adhering to the living cells with sensitive sites through molecular recognition, and stimuli-triggered release including enzymatic catalysis, chemical reaction as well as physical or mechanical process. The current review discusses the basic principles and mechanisms of stimuli effects, and describes the progress in the application such as targeted drug systems and controlled drug systems, and also gives an outlook on the future challenges and opportunities for drug delivery and theranostics.
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Affiliation(s)
- Zhanfeng Li
- College of Chemistry and Chemical Engineering, Shandong Sino-Japanese Center for Collaborative Research of Carbon Nanomaterials; Laboratory of Fiber Materials and Modern Textile; The Growing Base for State Key Laboratory; Qingdao University; 266071 Qingdao China
| | - Zonghua Wang
- College of Chemistry and Chemical Engineering, Shandong Sino-Japanese Center for Collaborative Research of Carbon Nanomaterials; Laboratory of Fiber Materials and Modern Textile; The Growing Base for State Key Laboratory; Qingdao University; 266071 Qingdao China
| | - Xiaoyu Du
- College of Chemistry and Chemical Engineering, Shandong Sino-Japanese Center for Collaborative Research of Carbon Nanomaterials; Laboratory of Fiber Materials and Modern Textile; The Growing Base for State Key Laboratory; Qingdao University; 266071 Qingdao China
| | - Chao Shi
- College of Chemistry; Jilin University; 130012 Changchun China
| | - Xuejun Cui
- College of Chemistry; Jilin University; 130012 Changchun China
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Wan Z, Sun Y, Ma L, Guo J, Wang J, Yin S, Yang X. Thermoresponsive structured emulsions based on the fibrillar self-assembly of natural saponin glycyrrhizic acid. Food Funct 2018; 8:75-85. [PMID: 27918043 DOI: 10.1039/c6fo01485b] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
We report the novel use of the naturally occurring saponin, glycyrrhizic acid (GA) as a structuring material to transform liquid oil into a soft-solid structured emulsion system. The GA nanofibrils from the anisotropic self-assembly of GA molecules were first used as stabilizers to fabricate olive oil-in-water emulsions using a facile one-step emulsification at high temperature. Then, the obtained emulsions were further self-organized into the emulsion gel by applying a subsequent cooling to trigger the gel network formation, which is mostly due to the enhanced noncovalent interactions among GA fibrils in the continuous phase as well as at the droplet surface. The GA fibrils could adsorb at the interface in a multilayer form, leading to the formation of unique fibril shells with high electrostatic repulsive force, which could provide superior stability for the GA fibril-stabilized oil droplets and thus the whole emulsion gel during storage and heating. The thermoreversible gel-sol transitions of a self-assembled GA fibrillar network in the continuous phase endow the stable emulsion gels with a temperature-responsive switchable behavior. Moreover, the GA fibril-coated oil droplets embedded in the network were found to be closely packed together and connected with the gel matrix. As a consequence, the emulsion gels exhibited many interesting rheological behaviors, including a high gel strength, shear sensitivity, and good thixotropic recovery. These simple and inexpensive smart responsive oil structuring materials based on natural saponins could find novel applications in the fields of food, pharmaceuticals, or cosmetics.
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Affiliation(s)
- Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Yingen Sun
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Lulu Ma
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Jian Guo
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Jinmei Wang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Shouwei Yin
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China. and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
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Moghtadaei M, Soltanizadeh N, Goli SAH. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Res Int 2018; 108:368-377. [PMID: 29735069 DOI: 10.1016/j.foodres.2018.03.051] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 03/16/2018] [Accepted: 03/16/2018] [Indexed: 10/17/2022]
Abstract
The effect of beeswax (BW) concentration (5, 7.5, 10%) and cooling temperature (4, 25 °C) on the properties of sesame oil oleogel was evaluated and compared with the extracted fats from beef flank and shank. Acid and peroxide values, fatty acid composition, color, texture, thermal properties and crystal morphology were studied. Then, 0, 25 and 50% of animal fat in beef burger were replaced by the oleogel (10% BW, cooled at 4 °C). Proximate composition, texture, color, fat absorption, cooking loss, shrinkage, microstructure, oxidative stability and sensory acceptance were determined for the burgers. Results indicated that acid value and thermal properties of the oleogels were affected by the BW concentration; however, peroxide value and fatty acid profile of the oleogels did not change as a function of the variables. The oleogels had less hardness than the animal fats which in turn decreased the hardness, gumminess and chewiness of the raw burgers to <50% of control sample. This is while cooked burger color did not significantly change. The 11% reduction of cooking loss and 1.6% reduction of fat absorption was considered as pros aspects of the oleogel incorporation to beef burger. However, cooking shrinkage and lipid oxidation increased significantly.
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Affiliation(s)
- Maryam Moghtadaei
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
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34
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Zhang M, Weiss RG. Gelating abilities of metal salts of ricinelaidic acid. Structural and rheological considerations. J PHYS ORG CHEM 2018. [DOI: 10.1002/poc.3826] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mohan Zhang
- Department of Chemistry; Georgetown University; Washington DC USA
| | - Richard G. Weiss
- Department of Chemistry; Georgetown University; Washington DC USA
- Institute for Soft Matter Synthesis and Metrology; Georgetown University; Washington DC USA
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36
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.023] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Sharma UC, Sachan S, Trivedi RK. Viscous Flow Behaviour of Karanja Oil Based Bio-lubricant Base Oil. J Oleo Sci 2018; 67:105-111. [PMID: 29238027 DOI: 10.5650/jos.ess17140] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Karanja oil (KO) is widely used for synthesis of bio-fuel karanja oil methyl ester (KOME) due to its competitive price, good energy values and environmentally friendly combustion properties. Bio-lubricant is another value added product that can be synthesized from KO via chemical modification. In this work karanja oil trimethylolpropane ester (KOTMPE) bio-lubricant was synthesized and evaluated for its viscous flow behaviour. A comparison of viscous flow behaviours of natural KO and synthesized bio-fuel KOME and bio-lubricant KOTMPE was also made. The aim of this comparison was to validate the superiority of KOTMPE bio-lubricant over its precursors KO and KOME in terms of stable viscous flow at high temperature and high shear rate conditions usually encountered in engine operations and industrial processes. The free fatty acid (FFA) content of KO was 5.76%. KOME was synthesized from KO in a two-step, acid catalyzed esterification followed by base catalyzed transesterification, process at 65°C for 5 hours with oil-methanol ratio 1:6, catalysts H2SO4 and KOH (1 and 1.25% w/w KO, respectively). In the final step, KOTMPE was prepared from KOME via transesterification with trimethylolpropane (TMP) at 150°C for 3 hours with KOME-TMP ratio 4:1 and H2SO4 (2% w/w KOME) as catalyst. The viscosity versus temperature studies were made at 0-80°C temperatures in shear rate ranges of 10-1000 s-1 using a Discovery Hybrid Rheometer, model HR-3 (TA instruments, USA). The study found that viscosities of all three samples decreased with increase in temperature, though KOTMPE was able to maintain a good enough viscosity at elevated temperatures due to chemical modifications in its molecular structure. The viscosity index (VI) value for KOTMPE was 206.72. The study confirmed that the synthesized bio-lubricant KOTMPE can be used at high temperatures as a good lubricant, though some additives may be required to improve properties other than viscosity.
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Affiliation(s)
- Umesh Chandra Sharma
- University Institute of Engineering and Technology, Department of Chemical Engineering, Kanpur, Uttar Pradesh
| | - Sadhana Sachan
- Motilal Nehru National Institute of Technology Ringgold standard institution, Department of Chemical Engineering
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Andrade J, Wright AJ, Corredig M. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases. Food Res Int 2017; 105:41-51. [PMID: 29433230 DOI: 10.1016/j.foodres.2017.10.070] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 10/30/2017] [Accepted: 10/31/2017] [Indexed: 02/07/2023]
Abstract
Double emulsions may be able to protect and release in a controlled manner bioactive compounds during digestion of food matrices. It was hypothesized that the physical state and solid content in the inner phases of water-in-oil-in-water (W1/O/W2) emulsions may affect the overall stability and the release behavior of bioactives during in vitro digestion. Therefore, hydrophobic (phytosterols or Vitamin D3) and hydrophilic (Vitamin B12) molecules were incorporated in double emulsions prepared either with a liquid (soybean oil - SO) or oil-fat gel (soybean oil+trimyristin - STO) lipid phase and liquid internal aqueous phase. In addition, the impact of a gelled inner aqueous phase was studied, using high methoxyl pectin. W1/O/W2 emulsions were prepared with polyglycerol polyricinoleate (PGPR) and sodium caseinate as emulsifiers. After the 30min in vitro gastric stage, all double emulsions showed no significant change in size. Lipid crystals were visible in the STO emulsions. Fat crystallization, and the formation of an oil fat gel, led to coalescence of the inner aqueous droplets. The inner aqueous droplets were no longer visible by confocal microscopy after the initial stages of 2h in vitro duodenal digestion. Fat crystals and droplets of non-spherical shape were also noted in the STO double emulsions up to 25min of in vitro duodenal stage. Overall, the STO emulsions had a higher extent of free fatty acid release and consequent bioactive transfer compared to the SO emulsions. The presence of the medium chain fatty acids (from trimyristin), in addition to the surface-to-core distribution of the hydrophobic bioactives within the oil droplet were key factors in lipid digestibility and bioactive release. The STO and SO samples did not differ in terms of the release of the hydrophilic molecule, vitamin B12, over time. On the other hand, there was a significant increase in the stability of the inner water phase, after gastric digestion, when this phase was gelled with high methoxyl pectin. This work demonstrated that the physical properties of the different internal phases of W1/O/W2 influenced lipid digestion and bioactive transfer kinetics during in vitro digestion.
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Affiliation(s)
- Jonathan Andrade
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Grupo de Engenharia e Espectroscopia de Materiais, Departamento de Física, Universidade Federal de Juiz de Fora, Juiz de Fora, MG 36036-900, Brazil.
| | - Amanda J Wright
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Milena Corredig
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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Functional Characteristics of Oleogel Prepared from Sunflower Oil with β-Sitosterol and Stearic Acid. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3026-7] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pehlivanoğlu H, Demirci M, Toker OS, Konar N, Karasu S, Sagdic O. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Crit Rev Food Sci Nutr 2017; 58:1330-1341. [PMID: 27830932 DOI: 10.1080/10408398.2016.1256866] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.
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Affiliation(s)
- Halime Pehlivanoğlu
- a Food Engineering Department , İstanbul Sabahattin Zaim University , Istanbul , Turkey
| | - Mehmet Demirci
- a Food Engineering Department , İstanbul Sabahattin Zaim University , Istanbul , Turkey
| | - Omer Said Toker
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
| | - Nevzat Konar
- c Food Engineering Department , Engineering and Architecture Faculty, Siirt University , Siirt , Turkey
| | - Salih Karasu
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
| | - Osman Sagdic
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
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Wan Z, Sun Y, Ma L, Yang X, Guo J, Yin S. Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2394-2405. [PMID: 28267916 DOI: 10.1021/acs.jafc.6b05242] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Saponin nanofibrils assembled from natural glycyrrhizic acid (GA) have been recently shown to be an effective structurant for edible oil structuring. This work showed that the microstructure and mechanical properties of the novel emulsion gels formed by GA fibrils could be well tuned by oil phase polarity. For more polar oils (algal oil), the GA fibrils had a higher affinity to the oil-water interface, showing a faster adsorption kinetics, thus leading to the formation of fine multilayer emulsion droplets with smaller droplet size. Accordingly, the emulsion gels had a denser network microstructure and higher mechanical strength, which should be attributed to the fact that the smaller emulsion droplets could be packed more tightly within the continuous network, providing stronger interdroplet interactions, and thereby contribute to reinforcing the gel matrix. In addition, all emulsion gels had interesting thermoresponsive behavior, independent of oil phase, which is probably due to the thermoreversibility of the hydrogen-bond fibrillar network in the continuous phase.
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Affiliation(s)
- Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
| | - Yingen Sun
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
| | - Lulu Ma
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou 510640, China
| | - Jian Guo
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
| | - Shouwei Yin
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
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de Vries A, Gomez YL, van der Linden E, Scholten E. The effect of oil type on network formation by protein aggregates into oleogels. RSC Adv 2017. [DOI: 10.1039/c7ra00396j] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The aim of this study was to assess the effect of oil type on the network formation of heat-set protein aggregates in liquid oil.
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Affiliation(s)
- Auke de Vries
- Top Institute Food and Nutrition
- 6709 PA Wageningen
- The Netherlands
- Laboratory of Physics and Physical Chemistry of Foods
- Wageningen University
| | - Yuly Lopez Gomez
- Laboratory of Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Erik van der Linden
- Laboratory of Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Elke Scholten
- Top Institute Food and Nutrition
- 6709 PA Wageningen
- The Netherlands
- Laboratory of Physics and Physical Chemistry of Foods
- Wageningen University
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O'Sullivan CM, Barbut S, Marangoni AG. Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.018] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Abstract
In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation. Much of this interest is linked to the possibility of using structured oil in development of newer product formats with improved nutritional profile (trans fat-free, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the obvious industrial need of finding the alternative formulation approach, the interesting properties of structured systems (particularly, oleogels) also makes them a fascinating subject for fundamental studies. In this paper, we attempt to give a comprehensive and concise overview of the field of oil structuring with special emphasis on the updates from recent years. Specifically, several categories of food-grade oleogelators and their potential food applications are summarized with typical examples along with a discussion on the general principles and unresolved challenges related to this emerging area.
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Affiliation(s)
- Ashok R Patel
- Vandemoortele Centre 'Lipid Science & Technology', Lab of Food Tech & Engg, Faculty of Bioscience Engg., Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Koen Dewettinck
- Vandemoortele Centre 'Lipid Science & Technology', Lab of Food Tech & Engg, Faculty of Bioscience Engg., Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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Yang HI, Kim DM, Yu HC, Chung CM. Microcapsule-Type Organogel-Based Self-Healing System Having Secondary Damage Preventing Capability. ACS APPLIED MATERIALS & INTERFACES 2016; 8:11070-11075. [PMID: 27070306 DOI: 10.1021/acsami.6b02118] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We have developed a novel microcapsule-type organogel-based self-healing system in which secondary damage does not occur in the healed region. A mixture of an organogelator, poor and good solvents for the gelator is used as the healing agent; when the good solvent evaporates from this agent, a viscoelastic organogel forms. The healing agent is microencapsulated with urea-formaldehyde polymer, and the resultant microcapsules are integrated into a polymer coating to prepare self-healing coatings. When the coatings are scratched, they self-heal, as demonstrated by means of corrosion testing, electrochemical testing, optical microscopy, and scanning electron microscopy (SEM). After the healed coatings are subjected to vigorous vibration, it is demonstrated that no secondary damage occurs in the healed region. The secondary damage preventing capability of the self-healing coating is attributable to the viscoelasticity of the organogel. The result can give insight into the development of a "permanent" self-healing system.
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Affiliation(s)
- Hye-In Yang
- Department of Chemistry, Yonsei University , Wonju, Gangwon-do 220-710, Republic of Korea
| | - Dong-Min Kim
- Department of Chemistry, Yonsei University , Wonju, Gangwon-do 220-710, Republic of Korea
| | - Hwan-Chul Yu
- Department of Chemistry, Yonsei University , Wonju, Gangwon-do 220-710, Republic of Korea
| | - Chan-Moon Chung
- Department of Chemistry, Yonsei University , Wonju, Gangwon-do 220-710, Republic of Korea
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Burkhardt M, Noirez L, Gradzielski M. Organogels based on 12-hydroxy stearic acid as a leitmotif: Dependence of gelation properties on chemical modifications. J Colloid Interface Sci 2016; 466:369-76. [DOI: 10.1016/j.jcis.2015.12.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 12/09/2015] [Accepted: 12/14/2015] [Indexed: 10/22/2022]
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Bodennec M, Guo Q, Rousseau D. Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. RSC Adv 2016. [DOI: 10.1039/c6ra04324k] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Lecithin-based oleogels consist of a worm-like entangled fibrous 3D network. Small angle X-ray diffraction suggests that these microfibres are formed by the packing of reverse hexagonal (HII) tubules parallel to the axis of fibres.
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Affiliation(s)
- Maxime Bodennec
- Ecole Nationale Supérieure de Chimie
- de Biologie et de Physique
- Bordeaux
- France
| | - Qing Guo
- Department of Chemistry and Biology
- Ryerson University
- Toronto
- Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology
- Ryerson University
- Toronto
- Canada
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Synthesis of multifunctional bovine serum albumin microcapsules by the sonochemical method for targeted drug delivery and controlled drug release. Colloids Surf B Biointerfaces 2015; 136:470-8. [DOI: 10.1016/j.colsurfb.2015.09.056] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2015] [Revised: 09/02/2015] [Accepted: 09/27/2015] [Indexed: 02/07/2023]
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50
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Morphology and networks of sunflower wax crystals in soybean oil organogel. FOOD STRUCTURE-NETHERLANDS 2015. [DOI: 10.1016/j.foostr.2015.04.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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