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Shi Y, Tang J, Yan W, Liu Y, Liu Y, Chen H, Yang C, Liu C, Liang R. Novel pH- and thermal-responsive oleogel capsules: Featuring an oleogel core and ultrathin calcium-alginate shell. Food Chem 2024; 454:139663. [PMID: 38797103 DOI: 10.1016/j.foodchem.2024.139663] [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: 01/03/2024] [Revised: 05/08/2024] [Accepted: 05/11/2024] [Indexed: 05/29/2024]
Abstract
Oleogels have been explored as a new lipid-based delivery system, however, their insolubility and unsuitable shape severely limit their application in food systems. Herein, core-shell oleogel capsules with high monodispersity (coefficient variation (CV) < 5%)) were prepared via gravity-assisted co-flowing microfluidic device and simply air-drying. The oleogel capsules with oleogel core and ultrathin calcium-alginate shell were prepared. Oleogel capsules maintained their original shape at pH = 2.0 but swelled rapidly at pH = 6.8 and 7.4. The swelling ratio of shell can be adjusted by inner fluid flow rate (Qin). Notably, the core with beeswax (BW) crystal network, effectively improved the stability performances and also could provide thermal response. Finally, the oleogel capsules demonstrated excellent sustained release and UV protection of lipophilic bioactives. This work sheds light on development of novel oleogel capsules, making them ideal candidates for smart food encapsulation applications.
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Affiliation(s)
- Yumeng Shi
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Jiayi Tang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Wenyu Yan
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Yan Liu
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| | - Yuchun Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Huan Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Cheng Yang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Chunhuan Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA.
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
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2
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Li J, Shi W, Sun Y, Qin Z, Zheng S, Liang S, Li Y, Ritzoulis C, Zhang H. Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking. Int J Biol Macromol 2024; 277:134077. [PMID: 39053829 DOI: 10.1016/j.ijbiomac.2024.134077] [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: 04/16/2024] [Revised: 06/04/2024] [Accepted: 07/19/2024] [Indexed: 07/27/2024]
Abstract
Cryogel-templated oleogels (CTO) were fabricated via a facile polyphenol crosslinking strategy, where apple polyphenol was utilized to crosslink the gelatin/egg white protein conjugates without forming hydrogels. After freeze-drying, cryogel templates were obtained and used to construct CTO by oil absorption. Apple polyphenol crosslinking improved the emulsion-related properties with appearance changes on samples, and infrared spectroscopy further confirmed the interactions between proteins and apple polyphenol. The crosslinked cryogels presented porous microstructures (porosity of over 96 %), enhanced thermal/mechanical stabilities, and could absorb a high content of oil (14.41 g/g) with a considerable oil holding capacity (90.98 %). Apple polyphenol crosslinking also influenced the rheological performances of CTO, where the highly crosslinked samples owned the best thixotropic recovery of 85.88 %. Moreover, after the rapid oxidation of oleogels, the generation of oxidation products was effectively inhibited by crosslinking (POV: 0.48 nmol/g, and TBARS: 0.53 mg/L). The polyphenol crosslinking strategy successfully involved egg white protein and gelatin to fabricate CTO with desired physical/chemical properties. Apple polyphenol acted as both a crosslinker and an antioxidant, which provided a good reference for fabricating pure protein-based CTO.
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Affiliation(s)
- Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wangjue Shi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yifeng Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zeyu Qin
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shijie Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Siheng Liang
- Aberdeen Institute of Data Science and Artificial Intelligence, South China Normal University, Guangzhou, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Alexander Campus, Thessaloniki, Greece; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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Qiu H, Zhang H, Eun JB. Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review. Food Sci Biotechnol 2024; 33:1273-1293. [PMID: 38585566 PMCID: PMC10992539 DOI: 10.1007/s10068-023-01501-z] [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: 07/27/2023] [Revised: 11/27/2023] [Accepted: 12/07/2023] [Indexed: 04/09/2024] Open
Abstract
The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products.
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Affiliation(s)
- Hongtu Qiu
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
- Department of School of Life Science and Bioengineering, Jining University, No.1 Xin tan Road, JiNing, 273155 China
- Yanbian University, Department of Food Science and Technology, No.977 Gong yuan Road, Yanji, 133002 China
| | - Hua Zhang
- Yanbian University, Department of Food Science and Technology, No.977 Gong yuan Road, Yanji, 133002 China
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
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4
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Liu X, Song Z, Tian W, Abdullah, Huang Q, Chen M, Huang Y, Xiao H, Xiao J. Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38693696 DOI: 10.1080/10408398.2024.2343415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001-2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019. The trajectory revealed a shift from foundational nanoemulsions to more complex structures, such as double/multiple emulsions, solid lipid nanoparticles, Pickering emulsions, and bigels. The review further identified the top 10 leading institutions shaping this domain. Technologies like spray-drying, microfluidics, and phase gelation had revolutionized the landscape, resulting in refined sensory experiences, innovative reduced-fat formulations, enriched beverages, tailor-made infant nutrition, and nuanced release mechanisms for flavors. The review also spotlighted current research frontiers, notably Pickering emulsions, bigels, and multiple emulsions. These emerging technologies not only exemplified the ongoing innovation in the field but also underscored their potential in reshaping the future landscape of value-added functional foods.
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Affiliation(s)
- Xidong Liu
- Library, South China Agricultural University (National Intellectual Property Information Service Center of Universities), Guangzhou, China
| | - Zengliu Song
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ, USA
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yanping Huang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
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Qin Q, Gao B, Zhang X, Han L, Sing SL, Liu X. Effects of capsaicin loads on the properties of capsicum leaf protein-based nanocellulose composite films. Int J Biol Macromol 2024; 265:130904. [PMID: 38553392 DOI: 10.1016/j.ijbiomac.2024.130904] [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: 09/06/2023] [Revised: 02/21/2024] [Accepted: 03/13/2024] [Indexed: 04/18/2024]
Abstract
This study aims to enhance the functionality of conventional protein-based nanocellulose composite films (PNCF) to meet the high demand for natural antimicrobial packaging films. Capsicum leaf protein (CLP) and cellulose nanocrystals (CNCs) extracted from capsicum leaves were used as raw materials. Capsaicin, an essential antibacterial active ingredient in the capsicum plant, was used as an additive. The influence of different capsaicin loads on PNCF physicochemical and material properties was investigated under alkaline conditions. The results show that all film-forming liquids (FFLs) are non-Newtonian fluids with shear thinning behavior. When the capsaicin loading exceeds 20 %, the surface microstructure of PNCF changes from dense lamellar to rod-like. Capsaicin did not alter the PNCF crystal structure, thermal stability or chemical bonding. Capsaicin can be loaded onto the PNCF surface by intermolecular hydrogen bonding reactions with CLP and CNC, preserving capsaicin's biological activity. With increasing capsaicin loads from 0 % to 50 %, the mechanical and hydrophobic properties of PNCF decreased, whereas the diameter of the inhibition zone increased. All PNCFs have UV-blocking properties with potential applications in developing biodegradable food packaging materials. The results of this study provide a theoretical basis for the high-value utilization of capsicum cultivation waste and the preparation of novel PNCF.
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Affiliation(s)
- Qingyu Qin
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China; Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Bing Gao
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Xinyan Zhang
- National Engineering Laboratory for Reducing Emissions from Coal Combustion, School of Energy and Power Engineering, Shandong University, Jinan, Shandong 250061, China.
| | - Lujia Han
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Swee Leong Sing
- Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xian Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
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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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7
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Qin Q, Zhang X, Gao B, Liu W, Han L, Sing SL, Liu X. Insight into the effect of different nanocellulose types on protein-based bionanocomposite film properties. Int J Biol Macromol 2024; 257:127944. [PMID: 37951448 DOI: 10.1016/j.ijbiomac.2023.127944] [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: 07/07/2023] [Revised: 10/23/2023] [Accepted: 10/30/2023] [Indexed: 11/14/2023]
Abstract
This paper investigates the effect of five different types of nanocellulose on the properties of protein-based bionanocomposite films (PBBFs) and the mechanism of action. The results show that TEMPO-oxidized nanocellulose (TNC) PBBFs have the smoothest surface structure. This is because some hydroxyl groups in TNC are converted to carboxyl groups, increasing hydrogen bonding and cross-linking with proteins. Bacterial nanocellulose (BNC) PBBFs have the highest crystallinity. Filamentous BNC can form an interlocking network with protein, promoting effective stress transfer in the PBBFs with maximum tensile strength. The PBBFs of lignin nanocellulose (LNC) have superior elasticity due to the presence of lignin, which gives them the greatest creep properties. The PBBFs of cellulose nanocrystals (CNCs) have the largest water contact angle. This is because the small particle size of CNC can be uniformly distributed in the protein matrix. The different types of nanocellulose differ in their microscopic morphology and the number of hydroxyl groups and hydrogen bonding sites on their surfaces. Therefore, there are differences in the spatial distribution and the degree of intermolecular cross-linking of different types of nanocellulose in the protein matrix. This is the main reason for the differences in the material properties of PBBFs.
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Affiliation(s)
- Qingyu Qin
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China; Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xinyan Zhang
- National Engineering Laboratory for Reducing Emissions from Coal Combustion, School of Energy and Power Engineering, Shandong University, Jinan, Shandong 250061, China.
| | - Bing Gao
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Wenying Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Lujia Han
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Swee Leong Sing
- Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xian Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
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Li X, Zou Y, Zhao B, Luo J, Li J, Sheng J, Tian Y. Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum. Int J Biol Macromol 2024; 256:128551. [PMID: 38043659 DOI: 10.1016/j.ijbiomac.2023.128551] [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: 05/16/2023] [Revised: 11/02/2023] [Accepted: 11/30/2023] [Indexed: 12/05/2023]
Abstract
The subtle balance between the interactions of polysaccharide molecules and the interactions of polysaccharide molecules with oil molecules is significantly important for developing polysaccharide-based polyunsaturated oleogels. Here, hydroxylpropyl methyl cellulose and xanthan gum were used to structure edible oleogels via emulsion-template methodology, while the effects of drying methods (hot-air drying (AD) and vacuum-freeze drying (FD)) and oil types (walnut, flaxseed and Moringa seed oil) on the structure, oil binding capacity (OBC), rheological properties, thermal behaviors and stability of oleogels were specially investigated. Compared with AD oleogels, FD oleogels exhibited significantly better OBC, enhanced gelation strength (G' value) and better capacity to holding oil after high temperature processing, which was attributed to the possibly increased oil-polysaccharide interactions. However, the weakened polysaccharide-polysaccharide interactions in FD oleogels failed in providing stronger physical interface or enough rigidity to restrict the migration of oil molecules. Polyunsaturated triacylglycerols in vegetable oils deeply participated in the construction of the network of AD oleogels through weak intermolecular non-covalent interactions, which in turn greatly changed the crystallization and melting behaviors of vegetables oils. In brief, this research may provide useful information for the development of polysaccharide-based polyunsaturated oil oleogels.
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Affiliation(s)
- Xiufen Li
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Yuxuan Zou
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Bing Zhao
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Jia Luo
- Kunming Branch, CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, 88 Xuefu Road, Kunming 650223, Yunnan, People's Republic of China.
| | - Jienan Li
- Yunnan Institute of Medical Device Testing, 616 Kefa Road, Kunming 650101, Yunnan, People's Republic of China
| | - Jun Sheng
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China.
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China.
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Yu J, Zhang Y, Zhang R, Gao Y, Mao L. Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel. Int J Biol Macromol 2024; 254:127815. [PMID: 37918613 DOI: 10.1016/j.ijbiomac.2023.127815] [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: 08/31/2023] [Revised: 10/21/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 μm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.
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Affiliation(s)
- Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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10
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Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [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: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
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Affiliation(s)
- Xiangfang Hu
- 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
| | - Qinbo Jiang
- 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
| | - Liyang Du
- 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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11
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Tanislav AE, Pușcaș A, Mureșan V, Mudura E. The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery. Crit Rev Food Sci Nutr 2023:1-27. [PMID: 37158188 DOI: 10.1080/10408398.2023.2207206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products.
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Affiliation(s)
- Anda Elena Tanislav
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Elena Mudura
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
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12
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Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin. Int J Biol Macromol 2023; 232:123291. [PMID: 36652980 DOI: 10.1016/j.ijbiomac.2023.123291] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 11/07/2022] [Accepted: 01/12/2023] [Indexed: 01/19/2023]
Abstract
Walnut oil-based oleogels were prepared by the emulsion-templated method using methylcellulose at different concentrations and viscosities as the oleogelators and polysaccharides (sodium alginate, xanthan gum and κ-carrageenan) as the thickening agents. The microscopic properties, rheological properties and oil binding capacity (OBC) of the oleogels were evaluated. The intermolecular and intramolecular hydrogen bonding of polysaccharide stabilized the network structure of the oleogel. The increasing methylcellulose concentration contributed to forming a more stable interfacial layer and providing oleogel with a compact structure. κ-Carrageenan resulted in a better OBC (97.37 %) and rheological properties of the methylcellulose-based oleogel. When served as a delivery system of curcumin, the highest encapsulation rate of curcumin (38.06 %) was achieved by the κ-carrageenan oleogel. The structure of oleogels slowed down the release rate of free fatty acids and curcumin during the early stage of in vitro digestion and the κ-carrageenan oleogel exhibited the highest inhibiting effect. This finding suggests that the polysaccharide-based walnut oil oleogels had a firmer structure and could be a promising approach to deliver curcumin.
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Zhang R, Zhang Y, Yu J, Gao Y, Mao L. Enhanced freeze-thawing stability of water-in-oil pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels. Carbohydr Polym 2023; 312:120814. [PMID: 37059542 DOI: 10.1016/j.carbpol.2023.120814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/09/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose (EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing (F/T) stability. Microstructural observation suggested EC nanoparticles were distributed at the interface and within the water droplets, and the EC oleogel trapped oil in the continuous phase. Freezing and melting temperatures of water in the emulsions with more EC nanoparticles were lowered and the corresponding enthalpy values were reduced. F/T led to lower water binding capacity but higher oil binding capacity of the emulsions, compared to the initial emulsions. Low field-nuclear magnetic resonance confirmed the increased mobility of water but decreased mobility of oil in the emulsions after F/T. Both linear and nonlinear rheological properties proved that emulsions exhibited higher strength and higher viscosity after F/T. The widened area of the elastic and viscous Lissajous plots with more nanoparticles suggested the viscosity and elasticity of emulsions were increased.
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Affiliation(s)
- Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Lu Y, Zhang R, Jia Y, Gao Y, Mao L. Effects of nanoparticle types and internal phase content on the properties of W/O emulsions based on dual stabilization mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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15
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Li J, Zhang H. Efficient fabrication, characterization, and in vitro digestion of aerogel-templated oleogels from a facile method: Electrospun short fibers. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108185] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Dhal S, Alhamidi A, Al-Zahrani SM, Anis A, Pal K. The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery. Gels 2023; 9:gels9010047. [PMID: 36661813 PMCID: PMC9858175 DOI: 10.3390/gels9010047] [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: 11/19/2022] [Revised: 12/14/2022] [Accepted: 12/14/2022] [Indexed: 01/11/2023] Open
Abstract
This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels. The physiochemical behavior of oleogel samples was evaluated using colorimetry, microscopy, FTIR, mechanical, crystallization kinetics, X-ray diffraction, and a drug release investigation. The prepared oleogels were light yellow, and adding emulsifiers did not change their appearance. All oleogels showed an oil binding capacity of >98%, independent of emulsifier treatment. The surface topography revealed that emulsifiers smoothed the surface of the oleogels. Bright-field and polarized micrographs showed the presence of wax grains and needles. FTIR spectra indicated that oleogel samples had the same functional group diversity as the raw materials. The oleogel samples lacked a hydrogen-bonding peak. Hence, we postulated that non-covalent interactions were involved in the oleogel preparation. According to stress relaxation studies, the firmness and elastic component of oleogels were unaffected by emulsifiers. However, EML3 (oleogel containing sorbitan monooleate) showed lower relaxing characteristics than the others. EML3 exhibited the slowest crystallization profile. Due to its low d-spacing, EML3 was found to have densely packed crystal molecules and the largest crystallite size. The in vitro drug release studies showed that emulsifier-containing oleogels dramatically affected curcumin release. These results may help customize oleogels properties to adjust bioactive component release in the food and pharmaceutical industries.
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Affiliation(s)
- Somali Dhal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India
| | - Abdullah Alhamidi
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, Riyadh 11421, Saudi Arabia
| | - Saeed M. Al-Zahrani
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, Riyadh 11421, Saudi Arabia
| | - Arfat Anis
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, Riyadh 11421, Saudi Arabia
- Correspondence: (A.A.); (K.P.)
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India
- Correspondence: (A.A.); (K.P.)
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Qiu H, Qu K, Eun JB, Zhang H. Analysis of thermal oxidation of different multi-element oleogels based on carnauba wax, β-sitosterol/lecithin, and ethyl cellulose by classical oxidation determination method combined with the electronic nose. Food Chem 2022; 405:134970. [DOI: 10.1016/j.foodchem.2022.134970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 10/16/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
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18
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Structuring of oils with high PUFA content: evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels. Food Chem 2022; 405:134772. [DOI: 10.1016/j.foodchem.2022.134772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 10/20/2022] [Accepted: 10/24/2022] [Indexed: 11/17/2022]
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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: 8] [Impact Index Per Article: 4.0] [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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Yang J, Zheng H, Mo Y, Gao Y, Mao L. Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators. Food Res Int 2022; 158:111536. [DOI: 10.1016/j.foodres.2022.111536] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/08/2022] [Accepted: 06/17/2022] [Indexed: 11/24/2022]
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21
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Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Qiu H, Qu K, Zhang H, Eun JB. Thermal oxidation stability of different multi-element oleogels via 1H NMR spectroscopy. Food Chem 2022; 394:133492. [PMID: 35759842 DOI: 10.1016/j.foodchem.2022.133492] [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: 03/03/2022] [Revised: 06/10/2022] [Accepted: 06/13/2022] [Indexed: 11/04/2022]
Abstract
In this study, 1H nuclear magnetic resonance was used to track the evolution of oxidation products of different multi-element oleogels (DMEOs) during temperature-accelerated oxidative degradation. The nutritional properties of the DMEOs were also indirectly explored. Oleogels prepared using sitosterol/lecithin oleogelator showed higher nutritional properties than those prepared using carnauba wax or ethyl cellulose oleogelators. Only a small amount of primary oxidation product hydroxide, (Z,E)-conjugated dienic systems, and (E,E)-conjugated dienic systems were produced from all oleogels upon accelerated oxidation. Furthermore, no 1H signal peaks of secondary oxidation products, such as aldehydes or ketones, were detected. However, very small amounts of primary alcohols (-CH2OH-), secondary alcohols (-CHOH-), and epoxides were identified. Moreover, resveratrol loading and surfactant addition effectively stabilized the internal structure and unsaturated fatty acid acyl content of the oleogels.
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Affiliation(s)
- Hongtu Qiu
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea; Department of Food Science and Technology, Yanbian University, Yanji 133002, China
| | - Kexin Qu
- Department of Food Science and Technology, Yanbian University, Yanji 133002, China
| | - Hua Zhang
- Department of Food Science and Technology, Yanbian University, Yanji 133002, China.
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea.
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23
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W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery. Carbohydr Polym 2022; 283:119158. [DOI: 10.1016/j.carbpol.2022.119158] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 11/24/2022]
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24
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Dent T, Hallinan R, Chitchumroonchokchai C, Maleky F. Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12576] [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)
- Terrence Dent
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
| | - Robert Hallinan
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
| | | | - Farnaz Maleky
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
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25
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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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26
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Xie H, Ni F, Gao J, Liu C, Shi J, Ren G, Tian S, Lei Q, Fang W. Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis. Food Chem 2022; 383:132453. [PMID: 35180602 DOI: 10.1016/j.foodchem.2022.132453] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 01/31/2022] [Accepted: 02/10/2022] [Indexed: 01/11/2023]
Abstract
Peppermint oil emulsions were prepared by using zein-lecithin-EGCG (Z-L/E) complex nanoparticles as emulsifiers. The preparation conditions of emulsions were optimized via measuring the particle size, surface tension and stability of emulsions, and peppermint oil of 3% (particle size = 375 nm, polydispersity index (PDI) = 0.45), the zein:lecithin ratio of 4:1 (w/w) (particle size = 396 nm), and the zein:EGCG ratio of 10:1 (w/w) (surface tension = 47.32 N/m) was the optimal condition. The rapid stability analysis showed that the instability mechanism of emulsions was ascribed to creaming and stratification, and the stability mechanism of emulsions was explored, indicating that the complex nanoparticles adsorbed on the surface of oil droplets to give Pickering emulsions. Electronic tongue experiments showed that the Z-E/L4:1 stabilized emulsion was distinguished from the other three samples due to its good stability. The electronic nose experiment could distinguish the emulsions with different droplet sizes.
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Affiliation(s)
- Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Fangfang Ni
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jian Gao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Chengzhi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jieyu Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Qunfang Lei
- Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Wenjun Fang
- Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China.
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Zhang R, Cui M, Ye J, Yuan D, Mao L. Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112965] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gao Z, Zhang C, Wu Y, Chen F, Hu B, Wang R, Yang J, Nishinari K. Composite oleogels formed by cellulose particles and sorbitan acid esters. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2021.100242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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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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30
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Zhang Y, Lu Y, Zhang R, Gao Y, Mao L. Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106995] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Bharti D, Kim D, Cerqueira MA, Mohanty B, Habibullah SK, Banerjee I, Pal K. Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil. Gels 2021; 7:133. [PMID: 34563019 PMCID: PMC8482198 DOI: 10.3390/gels7030133] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/25/2021] [Accepted: 08/31/2021] [Indexed: 12/22/2022] Open
Abstract
The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of β' form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable β polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products.
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Affiliation(s)
- Deepti Bharti
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India;
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green BioScience and Technology, Seoul National University, Seoul 151742, Gwangwon-do, Korea;
| | - Miguel Angelo Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal;
| | - Biswaranjan Mohanty
- Department of Pharmaceutics, Institute of Pharmacy and Technology, Salipur, Cuttack 754202, India; (B.M.); (S.H.)
| | - SK Habibullah
- Department of Pharmaceutics, Institute of Pharmacy and Technology, Salipur, Cuttack 754202, India; (B.M.); (S.H.)
| | - Indranil Banerjee
- Department of Bioscience & Bioengineering, Indian Institute of Technology, Jodhpur 342037, India;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India;
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Pinto TC, Martins AJ, Pastrana L, Pereira MC, Cerqueira MA. Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods. Gels 2021; 7:gels7030086. [PMID: 34287270 PMCID: PMC8293095 DOI: 10.3390/gels7030086] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/23/2021] [Accepted: 07/02/2021] [Indexed: 01/29/2023] Open
Abstract
Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing interest in these structures, not only from a scientific point of view, i.e., studying new molecules, methodologies for gelification, and new structures, but also from a technological point of view, with researchers and companies exploring these structures as a way to overcome certain challenges and/or create new and innovative products. One of the exciting applications of oleogels is the delivery of functional molecules, where the incorporation of oil-soluble functional compounds can be explored not only at the macroscale but also at micro- and nanoscales, resulting in different release behaviors and also different applications. This review presents and discusses the most recent works on the development, production, characterization, and applications of oleogels and other oleogel-based systems to deliver functional molecules in foods.
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Affiliation(s)
- Tiago C. Pinto
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal; (T.C.P.); (M.C.P.)
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
| | - Artur J. Martins
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
| | - Lorenzo Pastrana
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
| | - Maria C. Pereira
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal; (T.C.P.); (M.C.P.)
| | - Miguel A. Cerqueira
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
- Correspondence:
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Zhu Q, Gao J, Han L, Han K, Wei W, Wu T, Li J, Zhang M. Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery. Food Chem 2021; 365:130419. [PMID: 34247047 DOI: 10.1016/j.foodchem.2021.130419] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 06/09/2021] [Accepted: 06/17/2021] [Indexed: 01/10/2023]
Abstract
The aim of present study was to develop novel bigels as a semi-solid vehicle for lycopene delivery. Bigels were prepared by using the mixture of glycerol monostearate (GMS)-beeswax based oleogel and high acyl gellan gum hydrogel in different proportions. The confocal microscopic observations showed that the obtained bigels were oleogel-in-hydrogel, and droplets became larger with increased contents of oleogel. Higher fractions of oleogel increased the mechanical strength (storage modulus, firmness) of bigels. According to the rheological results, all bigels exhibited solid-like characteristics since the storage modulus were larger than loss modulus. DSC results showed that the melting temperature of bigel was higher than that of oleogel. During in vitro simulated gastrointestinal digestion, the total release percentages varied from 60% to 80%, and a higher content of oleogel within bigels could slower down the release of lycopene, suggesting that a higher proportion of oleogel was beneficial for delivery of fat-soluble nutraceuticals.
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Affiliation(s)
- Qiaomei Zhu
- Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Jianbiao Gao
- Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lijun Han
- Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Kexin Han
- Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Wei Wei
- Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Tao Wu
- Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jinlong Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China; Tianjin Agricultural University, Tianjin 300384, PR China.
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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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