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Naderi M, Ziaiifar AM, Rashidi L, Jafari SM. Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties. Food Chem X 2024; 23:101520. [PMID: 38933988 PMCID: PMC11200285 DOI: 10.1016/j.fochx.2024.101520] [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: 01/05/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 06/28/2024] Open
Abstract
In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an emulsion-coating method. Therefore, we developed a hybrid oleogel utilizing MAGs and MC. Initially, a hybrid oleogelator was created by blending an aqueous MC solution into fully melted MAGs to form MC in water-in-MAGs emulsions with varying MC/MAG ratios, followed by drying. Subsequently, the resulting oleogelator was mixed with rapeseed oil to produce oleogels, and their properties were compared with oleogels produced solely with MAG oleogelator. The findings indicated that the obtained oleogelator did not significantly impact the oxidation of the oleogels. Additionally, there was no notable difference observed in the induction period of crystallization and the crystallization rate of the oleogels. Microscopic images revealed that the hybrid oleogel structured with a 30:70 ratio of MAGs and MC contained the lowest liquid phase percentage. In terms of rheological assessment, the hybrid oleogels exhibited solid-like behavior, consistent with polarized light microscopy (PLM) images. Furthermore, based on the three-interval thixotropic test (3-ITT), the hybrid oleogels displayed higher recovery compared to the control sample.
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Affiliation(s)
- Mehdi Naderi
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Aman Mohammad Ziaiifar
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ladan Rashidi
- Department of Food and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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Gao L, Jin L, Zhang S, Zhang H, Lin L, Li C, Chen B, Shen Y. Fabrication of novel polysaccharides and glycerol monolaurate based camellia oil composite oleogel: Application in wound healing promotion. Int J Biol Macromol 2024; 281:136239. [PMID: 39366622 DOI: 10.1016/j.ijbiomac.2024.136239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 09/03/2024] [Accepted: 09/30/2024] [Indexed: 10/06/2024]
Abstract
In this study, a novel camellia oil composite oleogel (SX@G-CO) was prepared by a combination of direct dispersion and emulsion-templated methods using polysaccharides (sodium alginate and xanthan gum, ratio in 4:6) as oleogelators and glycerol monolaurate (GML, 7 wt%) as gel-enhancer. The comparative experiments revealed that the polysaccharides could effectively enhance the densification of the three-dimensional network structure of the oleogel through hydrogen bonding and electrostatic interactions, and significantly improve its thermal stability, rheological properties (adhesive strength 49,243.6 mPa•s, viscosity recovery rate 94.6 %) and oil binding capacity (80.6 %). The introduction of GML further enriched the crystal diversity of the oleogel and imparted excellent antimicrobial ability (nearly 100 % inhibition effect on E.coli). Furthermore, the in vitro experiments demonstrated that the synergistic effect of polysaccharides and GML significantly enhanced the anti-inflammatory, antioxidant, cell migration and proliferation abilities of SX@G-CO oleogel compared with GML-CO and SX-CO oleogels. In addition, SX@G-CO oleogel has also been demonstrated to effectively promote full-thickness burn healing in mice by reducing bacterial infection and inflammatory response, regulating free radical levels, and promoting neovascularization in vivo, with effects comparable to marketed ointment. SX@G-CO oleogel as a bioactive molecule-polysaccharides composite has potential clinical application in burn wound repair.
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Affiliation(s)
- Lu Gao
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Lihua Jin
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Shengnan Zhang
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Han Zhang
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Like Lin
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Bang Chen
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
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Liu L, Gao Z, Chen G, Yao J, Zhang X, Qiu X, Liu L. A comprehensive review: Impact of oleogel application on food texture and sensory properties. Food Sci Nutr 2024; 12:3849-3862. [PMID: 38873467 PMCID: PMC11167145 DOI: 10.1002/fsn3.4110] [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: 09/30/2023] [Revised: 02/06/2024] [Accepted: 03/07/2024] [Indexed: 06/15/2024] Open
Abstract
Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.
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Affiliation(s)
- Lingyi Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical SciencesNingbo UniversityNingboZhejiangChina
- Department of Food Science and TechnologyUniversity of Nebraska‐LincolnLincolnNebraskaUSA
| | - Zengli Gao
- Inner Mongolia Enterprise Key Laboratory of Dairy NutritionHealth & Safety, Inner Mongolia Mengniu Dairy (Group) Co., Ltd.HuhhotChina
| | - Gang Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical SciencesNingbo UniversityNingboZhejiangChina
| | - Jiaying Yao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical SciencesNingbo UniversityNingboZhejiangChina
| | - Xinyu Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical SciencesNingbo UniversityNingboZhejiangChina
| | - Xiaoting Qiu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical SciencesNingbo UniversityNingboZhejiangChina
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical SciencesNingbo UniversityNingboZhejiangChina
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Chen X, Lan D, Li D, Wang W, Wang Y. Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate. Curr Res Food Sci 2024; 8:100770. [PMID: 38860263 PMCID: PMC11163166 DOI: 10.1016/j.crfs.2024.100770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 06/12/2024] Open
Abstract
The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.
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Affiliation(s)
- Xiaohan Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
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Baharizade M, Ghetmiri SI, Mohammady M, Mohammadi-Samani S, Yousefi G. Revolutionizing Knee Osteoarthritis Treatment: Innovative Self-Nano-Emulsifying Polyethylene Glycol Organogel of Curcumin for Effective Topical Delivery. AAPS PharmSciTech 2024; 25:80. [PMID: 38600329 DOI: 10.1208/s12249-024-02789-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Accepted: 03/12/2024] [Indexed: 04/12/2024] Open
Abstract
In the current study, self-nano-emulsifying (SNE) physically cross-linked polyethylene glycol (PEG) organogel (SNE-POG) as an innovative hybrid system was fabricated for topical delivery of water-insoluble and unstable bioactive compound curcumin (CUR). Response surface methodology (RSM) based on Optimal Design was utilized to evaluate the formulation factors. Solid fiber mechanism with homogenization was used to prepare formulations. Pharmaceutical evaluation including rheological and texture analysis, their mathematical correlations besides physical and chemical stability experiments, DSC study, in vitro release, skin permeation behavior, and clinical evaluation were carried out to characterize and optimize the SNE-OGs. PEG 4000 as the main organogelator, Poloxamer 188 (Plx188) and Ethyl Cellulose (EC) as co-gelator/nanoemulsifier agents, and PEG 400 and glycerin as solvent/co-emulsifier agents could generate SNE-POGs in PS range of 356 to 1410 nm that indicated organic base percentage and PEG 4000 were the most detrimental variables. The optimized OG maintained CUR stable in room and accelerated temperatures and could release CUR sustainably up to 72 h achieving high flux of CUR through guinea pig skin. A double-blind clinical trial confirmed that pain scores, stiffness, and difficulty with physical function were remarkably diminished at the end of 8 weeks compared to the placebo (71.68% vs. 7.03%, 62.40% vs. 21.44%, and 45.54% vs. 8.66%, respectively) indicating very high efficiency of system for treating knee osteoarthritis. SNE-POGs show great potential as a new topical drug delivery system for water-insoluble and unstable drugs like CUR that could offer a safe and effective alternative to conventional topical drug delivery system.
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Affiliation(s)
- Mahtab Baharizade
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyed Iman Ghetmiri
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohsen Mohammady
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Soliman Mohammadi-Samani
- Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Gholamhossein Yousefi
- Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran.
- Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran.
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Hashemi B, Varidi M, Assadpour E, Zhang F, Jafari SM. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review. Int J Biol Macromol 2024; 259:129246. [PMID: 38199553 DOI: 10.1016/j.ijbiomac.2024.129246] [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: 07/25/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Wang Z, Chandrapala J, Truong T, Farahnaky A. Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes. Foods 2023; 12:3093. [PMID: 37628092 PMCID: PMC10453496 DOI: 10.3390/foods12163093] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/22/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1-4% beeswax (BW) and carnauba wax (CRW). One percent wax was sufficient for EC to form self-sustaining oleogel. Rheological analysis demonstrated that 4%EC + 4%BW/CRW had comparable oleogel properties to 8%EC. The yield stress and flow point of wax oleogels were enhanced upon EC addition. EC did not influence the thermal behaviour of the wax component of the oleogel, but the crystallinity and plasticity of the combined oleogel increased. The crystal shape of BW oleogel changed upon EC addition from a needle-like to spherulitic shape. Confocal laser scanning microscopy highlighted the uniform distribution of EC polymeric network and wax crystals. EC/wax mixtures have promising oil-structuring abilities that have the potential to use as solid fat substitutes.
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Affiliation(s)
| | | | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC 3082, Australia; (Z.W.); (J.C.); (T.T.)
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Dimakopoulou-Papazoglou D, Giannakaki F, Katsanidis E. Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils. Gels 2023; 9:627. [PMID: 37623082 PMCID: PMC10454151 DOI: 10.3390/gels9080627] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/17/2023] [Accepted: 08/02/2023] [Indexed: 08/26/2023] Open
Abstract
Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an alternative structured fat, providing healthier substitutes to saturated and trans fats in foods. This study aimed to investigate the properties of oleogels formed by the interaction between monoglycerides and different waxes in various edible oils. For this purpose, waxes, namely rice bran (RBW), candelilla (CDW), sunflower (SW), and beeswax (BW), together with MGs in a total concentration level of 15% (w/w) were dissolved in several edible oils (olive, sunflower, sesame, and soybean). The structure and physical properties of oleogels were investigated using texture analysis, polarized light microscopy, melting point measurements, and Fourier-transform infrared spectroscopy (FTIR). The hardest structure was produced by SW/MG (5.18 N), followed by CDW (2.87 N), RBW (2.34 N), BW (2.24 N) and plain MG (1.92 N). Furthermore, RBW and SW led to a higher melting point (69.2 and 67.3 °C) than the plain MG oleogels (64.5 °C). Different crystallization structures, i.e., needle-like crystals and spherulites, were observed depending on the type of wax, its concentration, and the oil used. These results can be used to control the properties of oleogels by adjusting the gelator composition for a variety of potential food applications.
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Affiliation(s)
| | | | - Eugenios Katsanidis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.D.-P.); (F.G.)
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Gu X, Cui L, Meng Z. Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability. Food Chem 2023; 428:136760. [PMID: 37402346 DOI: 10.1016/j.foodchem.2023.136760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 06/13/2023] [Accepted: 06/27/2023] [Indexed: 07/06/2023]
Abstract
Six kinds of natural waxes were used for emulsion gels preparation. The differences in printing performance were explored based on the crystal distribution and droplet stability. Firstly, the effect of crystal distribution was investigated through microstructures and rheological properties. It was found that the dense crystal network/interfacial crystallization could stabilize the droplet and provide modulus to ensure the self-supporting behavior after printing, whereas excessive crystal could lead to droplet rupture and coalescence. Furthermore, all emulsion gels could recrystallize by heating, which could enhance the performance of 3D printing. Then, the droplet stability was investigated after storing/freeze-thawing. It was found that emulsion gels with dense crystal networks/interfacial crystallization had more stable droplets, which ensure the continuous extrusion during printing. Finally, printing performance was investigated comprehensively. Three emulsion gels with denser crystal networks/interfacial crystallization had higher recovery rates (16.17-21.15%) and more stable droplets, which perform better in 3D printing correspondingly.
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Affiliation(s)
- Xinya Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Lujie Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Mao J, Gao Y, Meng Z. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends. Food Chem 2023; 410:135394. [PMID: 36640655 DOI: 10.1016/j.foodchem.2023.135394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 11/19/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogel blends was investigated, moreover, the linear and nonlinear rheological behavior of systems was analyzed by small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The addition of DATEM oleogels inhibited the growth rate of crystals of blends at 4 °C and reduced the average size of crystalline nanoplatelet. Moreover, the DATEM oleogels promoted the transition of blends to more stable β polymorphism. The nonlinear rheological response of blends was qualitatively analyzed by normalized Lissajous-Bowditch curves. The addition of DATEM oleogels made blends more resistant to large deformations and slowed down viscous losses while reducing the rearrangement behavior of the crystal microstructure under high strain. These findings could open up the possibility of developing low-saturated fat products and further broaden the application of oleogels.
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Affiliation(s)
- Jixian Mao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Yujie Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
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Pang M, Kang S, Liu L, Ma T, Zheng Z, Cao L. Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels. Gels 2022; 9:gels9010013. [PMID: 36661781 PMCID: PMC9858516 DOI: 10.3390/gels9010013] [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: 11/21/2022] [Revised: 12/20/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and the results based on their physicochemical properties and crystal structures at critical concentrations, 6 wt.%, 8 wt.%, and 10 wt.%, were determined to further investigate the oleogels as a shortening substitute in cookie recipes. Oleogel has a smooth, spreadable β' crystal shape which creates excellent sensory properties and improves the texture, but also has some economic benefits. A comparison between the oleogels formed at critical concentrations and those with improved mass fractions was performed in several analyses such as PLM and texture, and the oleogels with higher mass fractions had a greater hardness and stickiness and denser crystal structures. This study was used to optimize the cookie recipe by partially replacing shortening with oleogel and preparing the cookies according to the 0:1, 3:7, 1:1, 7:3, 1:0 oleogel shortening mixture, respectively. Based on the results of the textural analysis, a colorimetric and sensory evaluation of the optimized formulation of oleogels in cookies, it was evident that BW and RBW oleogels have more potential to replace shortening in cookies than CDW and CRW oleogels. In particular, oleogels with a concentration of 6 wt.% RBW (RBW-6) and at a 7:3 (oleogel:shortening) shortening replacement exhibited a hardness and crispness of 15.75 N and 97.73 g, respectively, with an L* value of 66.66 and a sensory score of 22.32 ± 0.09. The value for the color perception difference (dE) between the cookies and the control group was -3.73, which allowed us to obtain a good product with a quality and characteristics similar to shortening. This supports the feasibility of new solid fats to replace traditional plastic fats in baked goods.
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Affiliation(s)
- Min Pang
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Shengmei Kang
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lin Liu
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Tengfei Ma
- Anhui Tianxiang Grain & Oil Food Co., Ltd., Fuyang 236000, China
| | - Zhi Zheng
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lili Cao
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
- Correspondence:
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Frolova Y, Sarkisyan V, Sobolev R, Kochetkova A. Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review. Gels 2022; 8:gels8120801. [PMID: 36547325 PMCID: PMC9777715 DOI: 10.3390/gels8120801] [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: 11/18/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.
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13
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Xu H, Li T, Zhang H, Shi C, Cao J, Zhang X. The application of oleogels in food products: Classification, preparation, and characterisation. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Abstract
Oleogels have been extensively investigated in the food processing in recent years, and they have become one of the healthier alternative. The possibility of constructing oleogel material in a manner similar to hydrocolloid gel has now been gradually becoming a reality. In this regard, this review provides coverage of the latest developments and applications of oleogels in terms of preparation strategies, physicochemical properties, health aspects, and potential food applications. Both solid fat content and crystallisation behaviour are discussed for oleogels fabricated by gelators and under different conditions. Oleogels could replace hydrogenated vegetable oils in food product, reduce the fatty acid content, and be used to prepare food products such as meat, ice-cream, chocolate, bread, and biscuits with desirable properties. The aims were to assess the formation mechanism, construction methods of oleogels and the advance on the application of oleogel structures in the food field, as well as the further exploration of oleogels and in complex food systems in the future.
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Affiliation(s)
- H.J. Xu
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - T. Li
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - H.X. Zhang
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - C.H. Shi
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - J.Q. Cao
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - X.R. Zhang
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
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14
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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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15
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Jakka D, Matadh AV, Shankar VK, Shivakumar HN, Narasimha Murthy S. Polymer Coated Polymeric (PCP) Microneedles for Controlled Delivery of Drugs (Dermal and Intravitreal). J Pharm Sci 2022; 111:2867-2878. [PMID: 35662543 PMCID: PMC10775835 DOI: 10.1016/j.xphs.2022.05.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 05/27/2022] [Accepted: 05/27/2022] [Indexed: 10/18/2022]
Abstract
Microneedles are used to deliver drugs topically across the skin and mucous membranes. Dissolvable microneedles are made using soluble polymers, which disintegrates in the tissue and release the entire payload instantaneously including the polymer construct. Often, a slow release of drug into the tissue is desirable to overcome the severity of side effects at the site of administration as well as systemic adverse effects. In addition, controlled release of active pharmaceutical ingredient (API) only (not the excipients) is safe and effective particularly when the drug delivery is intended to sensitive organs like the eye. In this project, the feasibility of fabricating polymer coated polymeric (PCP) microneedles to achieve a gradual release of only the active ingredient from the device was investigated. The potential application of such PCP microneedles in the dermal and intravitreal drug delivery was also explored using animal tissue models. The PCP microneedles were found to be intact even after prolonged contact with the release medium. The time at which 50% (T50%) of dextran (10 K) was released in case of microneedles prepared using 20% of core polymer (PVP-K30) was about 15 min versus less than 5 min in the case of uncoated microneedles. Whereas when the core polymer concentration was increased to 50%, the T50% was increased to 90 min. The rate of release depended on the polymer molecular weight grade. The rate of drug release was not influenced by the total amount of concentration of dextran. The PCP microneedles of lidocaine hydrochloride could constantly release the drug for up to 9 h in the skin tissue. Likewise, the PCP microneedles infused voriconazole, intravitreally for 6 h.
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Affiliation(s)
- Deeksha Jakka
- Department of Pharmaceutics and Drug Delivery, The University of Mississippi, University, MS, USA
| | - Anusha V Matadh
- Institute for Drug Delivery and Biomedical Research, Bengaluru 560086, India
| | - Vijay Kumar Shankar
- Department of Pharmaceutics and Drug Delivery, The University of Mississippi, University, MS, USA
| | - H N Shivakumar
- Institute for Drug Delivery and Biomedical Research, Bengaluru 560086, India; KLE College of Pharmacy, Bengaluru, 560010, India
| | - S Narasimha Murthy
- Institute for Drug Delivery and Biomedical Research, Bengaluru 560086, India; Topical Products Testing LLC, Oxford, MS 38655, USA.
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16
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Saffold AC, Acevedo NC. The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12640] [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)
- Ariana C. Saffold
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
| | - Nuria C. Acevedo
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
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17
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Barroso NG, Santos MAS, Okuro PK, Cunha RL. Composition and process approaches that underpin the mechanical properties of oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Noádia Genuario Barroso
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Matheus Augusto Silva Santos
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Paula Kiyomi Okuro
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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18
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Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate. Foods 2022; 11:foods11152364. [PMID: 35954132 PMCID: PMC9368340 DOI: 10.3390/foods11152364] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2-5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.
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19
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Comparison of different indirect approaches to design edible oleogeles based on cellulose ethers. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Tailoring Natural-Based Oleogels Combining Ethylcellulose and Virgin Coconut Oil. Polymers (Basel) 2022; 14:polym14122473. [PMID: 35746048 PMCID: PMC9230444 DOI: 10.3390/polym14122473] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/09/2022] [Accepted: 06/14/2022] [Indexed: 12/07/2022] Open
Abstract
Oleogels are becoming an attractive research field, since they have recently been shown to be feasible for the food and pharmaceutical sectors and provided some insights into the biomedical area. In this work, edible oleogels were tailored through the combination of ethylcellulose (EC), a gelling agent, with virgin coconut oil (VCO), vegetable oil derived from coconut. The influence of the different EC and VCO ratios on the structural, physical, and thermal properties of the oleogels was studied. All EC/VCO-based oleogels presented a stable network with a viscoelastic nature, adequate structural stability, modulable stiffness, high oil-binding capability, antioxidant activity, and good thermal stability, evidencing the EC and VCO’s good compatibility.
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21
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Palla CA, Dominguez M, Carrín ME. Recent advances on food‐based applications of monoglyceride oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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22
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Toro‐Vazquez JF, Bello‐Santillán MF, De la Peña‐Gil A, Aguilar‐Zárate M, Charó‐Alonso MA. Vegetable and mineral oil oleogels developed at different monoglyceride to lecithin molar ratios. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jorge F. Toro‐Vazquez
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Maria. F. Bello‐Santillán
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Anaid De la Peña‐Gil
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Mayra Aguilar‐Zárate
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
| | - Miriam A. Charó‐Alonso
- Facultad de Ciencias Químicas‐CIEP, Laboratorio de Fisicoquímica de Alimentos Universidad Autónoma de San Luis Potosí San Luis Potosí Mexico
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23
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Lassila P, Valoppi F, Tommiska O, Hyvönen J, Holmström A, Hietala S, Salmi A, Haeggström E. Practical scale modification of oleogels by ultrasonic standing waves. ULTRASONICS SONOCHEMISTRY 2022; 85:105970. [PMID: 35367736 PMCID: PMC8983462 DOI: 10.1016/j.ultsonch.2022.105970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/18/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics, practical and economical production methods are needed. Here, we report scale-up of our procedure of structurally modifying oleogels via the use of USW by a factor of 200 compared to our previous microfluidic chamber. To this end, we compared three different USW chamber prototypes through finite element simulations (FEM) and experimental work. Imaging of the internal structure of USW-treated oleogels was used as feedback for successful development of chambers, i.e., the formation of band-like structures was the guiding factor in chamber development. We then studied the bulk mechanical properties by a uniaxial compression test of the sonicated oleogels obtained with the most promising USW chamber, and sampled local mechanical properties using scanning acoustic microscopy. The results were interpreted using a hyperelastic foam model. The stability of the sonicated oleogels was compared to control samples using automated image analysis oil-release tests. This work enabled the effective mechanical-structural manipulation of oleogels in volumes of 10-100 mL, thus paving the way for USW treatments of large-scale lipid-based materials.
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Affiliation(s)
- Petri Lassila
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Fabio Valoppi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland; Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Finland; Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, FI-00014, Finland.
| | - Oskari Tommiska
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Jere Hyvönen
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Axi Holmström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Sami Hietala
- Department of Chemistry, University of Helsinki, P.O. Box 55 (Virtasen aukio 1), FI-00014, Finland
| | - Ari Salmi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Edward Haeggström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
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24
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Jiang Q, Li P, Ji M, Du L, Li S, Liu Y, Meng Z. Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels. Food Chem 2022; 372:131357. [PMID: 34655833 DOI: 10.1016/j.foodchem.2021.131357] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 09/05/2021] [Accepted: 10/04/2021] [Indexed: 12/17/2022]
Abstract
Oleogels were prepared by the cryogel-templated method from porous cryogels, which were co-structured using hydroxypropyl-methylcellulose and structural enhancers (such as flaxseed gum, κ-carrageenan, carboxymethyl-cellulose, arabic gum, and guar gum). The hardness, network density, pore size, pore volume, and SEM micrographs of cryogels showed that κ-carrageenan and flaxseed gum could keep the integrity of aqueous foams during freeze-drying and endow cryogels with the high hardness and content to hold oils (>98%). Oil absorption curves indicated that flaxseed gum and guar gum-enhanced cryogels provided the fastest oil absorption rate due to bigger pores. The absorption model was fitted well with all experimental data. Physical and mechanical properties of cryogels were positively related to the rheological property and oil bonding capacity of oleogels. κ-carrageenan and flaxseed gum were more suitable as structural enhancers to improve hydroxypropyl-methylcellulose-based cryogels for preparing oleogels to replace plastic fats in foods.
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Affiliation(s)
- Qinbo Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Peiyuan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Meiru Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Shaoyang Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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25
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Palla CA, Dominguez M, Carrín ME. An overview of structure engineering to tailor the functionality of monoglyceride oleogels. Compr Rev Food Sci Food Saf 2022; 21:2587-2614. [DOI: 10.1111/1541-4337.12930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/07/2022] [Accepted: 02/02/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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26
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Kavimughil M, Leena MM, Moses J, Anandharamakrishnan C. Effect of material composition and 3D printing temperature on hot-melt extrusion of ethyl cellulose based medium chain triglyceride oil oleogel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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27
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Su C, Li Y, Zhu J, Gao Y, Li Q, Du S, Yu X. Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax. RSC Adv 2022; 12:30734-30741. [PMID: 36349152 PMCID: PMC9606731 DOI: 10.1039/d2ra04341f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022] Open
Abstract
The present study aimed to decrease the brittleness of flaxseed oleogels based on candelilla wax (CLW) in combination with flaxseed gum (FG). Effects of flaxseed gum concentrations (0–0.4%) on the characteristics of flaxseed oleogels including oil binding capacity, textural, thermal, and rheological properties, and crystal polymorphisms were investigated. Higher concentrations (≥0.2%) of FG significantly decreased the textural parameters (e.g., hardness, fracturability) of oleogels (p < 0.05), suggesting that FG could decrease brittleness. Rheological results indicated that all flaxseed oleogels exhibited solid-like characteristics because the elastic modulus was larger than the viscous modulus. The elastic modulus of flaxseed oleogels presented a maximum value at 0.1% gum concentration. Any increase in gum concentration beyond this concentration decreased the elastic modulus. Increasing FG concentration up to 0.4% decreased the enthalpy of flaxseed oleogels during the melting process. The β′-polymorphic form is an orthorhombic perpendicular (O⊥) subcell structure. Similar β′ crystal forms were observed among flaxseed oleogels, indicating that FG did not affect them negatively. The study showed that the physical properties of flaxseed oleogels based on CLW could be significantly changed by FG addition. These results provided a deeper comprehension of the novel system, which should be considered a new way to obtain healthy fats with better plasticity for food applications. Oleogels using candelilla wax as a gelling agent and flaxseed gum as a structural modifier: preparation and characterization.![]()
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Affiliation(s)
- Caihong Su
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yancai Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Jiabin Zhu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
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28
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García-Ortega ML, Toro-Vazquez JF, Ghosh S. Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels. Food Res Int 2021; 150:110763. [PMID: 34863490 DOI: 10.1016/j.foodres.2021.110763] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 10/02/2021] [Accepted: 10/15/2021] [Indexed: 10/20/2022]
Abstract
The food industry confronts an enormous challenge to develop stable margarine-type water-in-vegetable oil (W/O) emulsion-based table spreads with reduced concentration of saturated fat and without trans fats. In the present work, we developed a gelled W/O emulsion (Gelled-W/O-E) containing 20% of water using a mixture of a conventional W/O emulsion (W/O-E) stabilized with glycerol monostearate (GMS), and an ethyl cellulose (EC) oleogel. The mechanical, microstructure and stability of the resulting gelled emulsion (Gelled-W/O-E) was compared with control systems consisting of conventional W/O emulsions (W/O-E) and EC-GMS oleogels (EC-GMS-O; no water added) formulated using the same GMS (0.5% and 1.0%) and EC (7%) concentration as in the Gelled-W/O-E. The Gelled-W/O-E showed higher elasticity and emulsion stability in comparison with the control systems. This in spite the EC and GMS concentrations used were below the minimal concentration required to develop a gel, and the tentatively lower solid content in the Gelled-W/O-E than in the EC-GMS-O because the presence of water. We observed that by increasing the GMS concentration in the Gelled-W/O-E, the water droplet size decreased as gel elasticity and W/O emulsion stability significantly increased. We associated this behavior to a synergistic GMS-EC interaction that kept the GMS at the water-oil droplet interface. These results showed the role of water droplets as active fillers in determining the rheological properties of the Gelled-W/O-E, and that the GMS efficiency as emulsifier increased in the presence of EC in the oil phase. After comparing the microstructural properties of commercial margarine spreads with those of the Gelled-W/O-E, we concluded that the structured W/O emulsion is a novel way to achieve similar functionality to margarine spreads, without the use of saturated and trans-fats.
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Affiliation(s)
- M L García-Ortega
- Facultad de Ciencias Químicas-CIEP, Universidad Autónoma de San Luis Potosí, Mexico
| | - J F Toro-Vazquez
- Facultad de Ciencias Químicas-CIEP, Universidad Autónoma de San Luis Potosí, Mexico.
| | - S Ghosh
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
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Alvarez MD, Cofrades S, Espert M, Sanz T, Salvador A. Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel. Gels 2021; 7:220. [PMID: 34842693 PMCID: PMC8628694 DOI: 10.3390/gels7040220] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/27/2021] [Accepted: 11/16/2021] [Indexed: 01/08/2023] Open
Abstract
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.
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Affiliation(s)
- María Dolores Alvarez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain;
| | - Susana Cofrades
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain;
| | - María Espert
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain; (M.E.); (T.S.); (A.S.)
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain; (M.E.); (T.S.); (A.S.)
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain; (M.E.); (T.S.); (A.S.)
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Temkov M, Mureșan V. Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review. Foods 2021; 10:1376. [PMID: 34198688 PMCID: PMC8232242 DOI: 10.3390/foods10061376] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/26/2022] Open
Abstract
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.
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Affiliation(s)
- Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, North Macedonia
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Manăștur st., 400372 Cluj Napoca, Romania
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Pușcaș A, Mureșan V, Muste S. Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review. Polymers (Basel) 2021; 13:polym13121934. [PMID: 34200945 PMCID: PMC8230493 DOI: 10.3390/polym13121934] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.
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Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach. Curr Res Food Sci 2021; 4:115-120. [PMID: 33748778 PMCID: PMC7973129 DOI: 10.1016/j.crfs.2021.02.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/10/2021] [Accepted: 02/14/2021] [Indexed: 11/24/2022] Open
Abstract
The feasibility of producing food-grade hydrophobic bio-aerogels by supercritical-carbon dioxide (SC-CO2) extraction of oil from oleogels was investigated for the first time. Medium chain triglycerides (MCT) oil was gelled using ethylcellulose (EC) at increasing concentration (10, 15, 20% w/w) and grade (EC20, 45, 100), eventually in combination with fillers. Different SC-CO2 oil extraction procedures were tested. The acquired results show that both oleogel formulation and extraction conditions can steer the EC scaffold structure. The increase in EC concentration and grade resulted in oleogels more structurally stable to SC-CO2 extraction. The application of a pulsed extraction procedure allowed obtaining a low-density (0.39 g/cm3) EC scaffold presenting 60% oil. Addition of freeze dried lettuce powder improved macrostructure homogeneity. The obtained results lay the foundations for developing food-grade hydrophobic bio-aerogels, which are expected to present unique oil absorption and bioactive delivery features.
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Key Words
- Aerogel
- EC, ethylcellulose
- EC20, EC45, EC100, 20, 45 and 100 grade ethylcellulose
- Ethylcellulose
- LP, lettuce powder
- MCT, medium chain triglycerides
- MG, monoglycerides
- PSD, pulsed extraction procedure
- Polymeric network
- SC-CO2, supercritical-carbon dioxide
- SEQ, sequential extraction procedure
- STD1, STD2, standard extraction procedures
- Structural collapse
- Supercritical-CO2 extraction
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