Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture

Characterization and molecular docking of sustainable wine lees and gelatin-based emulsions: innovative fat substitution

BACKGROUND

The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g-1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g-1) in the high-fat phase (65 g 100 g-1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils.

RESULTS

The addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (-101 ± 5.62 mV) of 0.58 g 100 g-1 WL-containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of -5.50, -5.88, -6.53, -6.68 and -6.66 kcal mol-1, respectively.

CONCLUSION

As a result, WL-supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low-cost spreadable emulsions. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the current scientific literature. Therefore, the present study evaluated several oleogels formulated with EC as the oleogelator in different concentrations of 7% (OG7) and 9% (OG9), based on cold-pressed pumpkin seed oil (PO) and refined rapeseed oil (RO), as well as on mixtures of the two oils in different combinations: PO:RO (3:1) (PRO) and PO:RO (1:1) (RPO). Physicochemical properties such as visual appearance, gel formation time (GFT), oil-binding capacity (OBC), oxidative and thermal stability, and textural characteristics were analyzed. Analysis of variance (ANOVA) and Tukey's honestly significant difference (HSD) were used in the statistical analysis of the data, with a significance level of p < 0.05. EC proved to be an effective structuring agent of the mentioned edible oils; the type of oils and the concentration of oleogelator significantly influenced the characteristics of the obtained oleogels. The 9% EC oleogels exhibited a more rigid structure, with a higher OBC and a reduced GFT. Pumpkin seed oil led to more stable oleogels, while the mixture of pumpkin seed oil with rapeseed oil caused a significant reduction in their mechanical properties and decreased the OBC. After 14 days of storage, all oleogels demonstrated proper oxidative stability within the bounds set by international regulations for edible fats, regardless of the kind of oil and EC concentration. All of the oleogels showed a higher oxidative stability than the oils utilized in their formulation; however, those prepared with cold-pressed pumpkin seed oil indicated a lower level of lipid oxidation among all oleogels. The P-OG9 and PR-OG9 oleogels, which mainly included PO and contained 9% EC, demonstrated the optimum levels of quality in texture, GFT, OBC, and oxidative stability.

Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization

Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax-tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil-water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel.

Rheological and thermal properties of reinforced monoglyceride-carnauba wax oleogels

BACKGROUND

Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil instead of fat. Regarding the structural weakness of neat monoglyceride oleogel and the waxy mouthfeel of pure carnauba wax oleogel, as a result of the high melting and crystallization points, the present study aimed to diminish these defects.

RESULTS

Carnauba wax (CBW) was used as a co-gelator with distilled monoglyceride (DMG) at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG: CBW) and two total gelator concentrations (50 and 100 g kg^-1 ) to improve the DMG oleogel characteristics. The addition of CBW strengthened the DMG network and decreased the polymorphic transition. Thermal analysis showed just co-crystallization at the 85:15 ratio, whereas, in the other combinations, high melting components of CBW crystalized at first. As a result of the crystal homogeneity and long-time development, the oleogel properties improved at the 85:15 ratio. The low concentration of CBW and the formation of the eutectic system were efficient in the waxy mouthfeel reduction of oleogel at the 85:15 ratio in food applications.

CONCLUSION

The DMG/CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential for use instead of fat in food formulations. © 2023 Society of Chemical Industry.

Dermatocosmetic Emulsions Based on Resveratrol, Ferulic Acid and Saffron (Crocus sativus) Extract to Combat Skin Oxidative Stress-Trigger Factor of Some Potential Malignant Effects: Stability Studies and Rheological Properties

The increasing incidence of skin diseases, against the background of increased pollution, urbanism, poor habits in lifestyle, work, rest, diet and general medication, led to the development of products with a protective effect. These new types of dermatocosmetic preparations ensure maximum benefits with minimal formulation. Antioxidants are, nowadays, ingredients that stand out with a proven role in skin protection from oxidative stress and its effects. Thus, research has shown that light-textured formulas, quickly absorbed into the skin, with optimum hydration and protection against excessive free radicals, uphold the skin integrity and appearance. This article aims to evaluate essential criteria for a newly marketed product: stability, rheological properties and microbiological characteristics of oil-in-water emulsions based on a mixture of 3% resveratrol 0.5% ferulic acid and 1mL alcoholic extract of Saffron. The tests led to the conclusion that O / W dermatocosmetic emulsions, based on 3% resveratrol and 0.5% ferulic acid, or also 1mL alcoholic extract of Saffron, show resistance to microbiological contamination, good rheological properties (viscoelastic behavior, structural stability, acceptable shearing behavior) that reveal satisfactory texture and high physical stability during storage. These results encourage the transition to dermatological testing as the final stage in considering a new commercial product.

Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds

Extra virgin olive oil (EVOO) was gelled with 10% monoglycerides, (MG), rice wax (RW), γ-oryzanol, and β-sitosterol (PS), or ethylcellulose (EC). The oleogel structure and the stability of bioactive compounds were investigated during storage up to 120 days at 20, 30, and 40 °C. All samples were self-standing but presented different structures. PS produced the firmest gel, whereas EC caused the lowest firmness and rheological values. Structural properties did not change during storage, except for EC oleogel. Structuring triggered a depletion in phenolic content and α-tocopherol, which was more pronounced when a higher temperature was required for oleogel preparation (MG ~ RW < PS < EC). However, during storage phenolics and α-tocopherol decreased following zero-order kinetics with a higher susceptibility in unstructured oil, suggesting in all cases a protective effect of the gel network.

Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate

The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R² ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s⁻¹, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

A novel strategy to fabricate stable oil foams with sucrose ester surfactant

HYPOTHESIS

Can a mixture of sucrose ester surfactant in vegetable oil be aerated to yield stable oleofoams? Is foaming achievable from one-phase molecular solutions and/or two-phase crystal dispersions? Does cooling a foam after formation induce surfactant crystallisation and enhance foam stability?

EXPERIMENTS

Concentrating on extra virgin olive oil, we first study the effect of aeration temperature and surfactant concentration on foamability and foam stability of mixtures cooled from a one-phase oil solution. Based on this, we introduce a strategy to increase foam stability by rapidly cooling foam prepared at high temperature which induces surfactant crystallisation in situ. Differential scanning calorimetry, X-ray diffraction, infra-red spectroscopy, surface tension and rheology are used to elucidate the mechanisms.

FINDINGS

Unlike previous reports, both foamability and foam stability decrease upon decreasing the aeration temperature into the two-phase region containing surfactant crystals. At high temperature in the one-phase region, substantial foaming is achieved (over-run 170%) within minutes of whipping but foams ultimately collapse within a week. We show that surfactant molecules are surface-active at high temperature and that hydrogen bonds form between surfactant and oil molecules. Cooling these foams substantially increases foam stability due to both interfacial and bulk surfactant crystallisation. The generic nature of our findings is demonstrated for a range of vegetable oil foams with a maximum over-run of 330% and the absence of drainage, coalescence and disproportionation being achievable.

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil, presenting the enhanced thermal stability due to the occurrence of van der Waals interactions and intermolecular hydrogen bonds. In turn, a more compact three-dimensional network was obtained in the emulsions with a larger droplet size, leading to a transition from a predominately elastic to viscous state. Moreover, a lower oxidation rate was observed by the POV and TBARS values as a function of storage time in either the oleogels or oleogel emulsions, indicating a better oxidative stability. These results contribute to a better understanding of oleogelation in camellia oil-based oleogels and oleogel emulsions for formulating food, pharmaceutical and person care products with desired physical properties and oxidative stability.

Key characteristics and modelling of bigels systems: A review

Bigels are interesting semisolid formulations with better properties for different applications such as cosmetics and pharmaceutical systems. Due to the mixing of two phases of different nature (polar and apolar), bigels possess some interesting features like ability to deliver hydrophilic and hydrophobic drugs, better spreadability and water washability, improved permeability of drugs, enhanced hydration of stratum corneum and ability to manipulate the drug release rate. The main objective of this review article is to provide a thorough insight into the important characteristics of bigels together with the discussion on modelling of bigel systems to relate their properties with individual constituents and different parameters. Moreover, some important applications of bigels are also discussed by considering some examples from the literature.

Rheological and thermal study of structured oils: avocado (Persea americana) and sacha inchi (Plukenetia volubilis L.) systems

Rheological and thermal characterization was performed in emulsions formulated from avocado oil and sacha inchi oil structured with soy lecithin, glyceryl monostearate and shortening (palm oil). For oleogel formulations, a completely randomized factorial design was considered to study the effect of the type of emulsifier and the proportions of avocado and sacha inchi oils. The rheological results indicated pseudoplastic behavior with semisolid characteristics. Additionally, the phase change studies showed two endothermic events corresponding to melting points from - 20.15 to - 18.94 °C and from 40.25 to 61.04 °C. The formulation with a ratio of avocado oil to sacha inchi oil of 80/20 and prepared using glyceryl monostearate as an emulsifier was evaluated as the best treatment and had an increased consistency coefficient and an increased loss tangent (δ < 0.5).

Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels

GMP/GMS organogels are promising systems for oral delivery in functional or medical foods.