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da Silva TLT, Martini S. Recent Advances in Lipid Crystallization in the Food Industry. Annu Rev Food Sci Technol 2024; 15:355-379. [PMID: 38166315 DOI: 10.1146/annurev-food-072023-034403] [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] [Indexed: 01/04/2024]
Abstract
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
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Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
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2
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Han L, Chen F, Qiu Y, Gao J, Zhu Q, Wu T, Wang P, Zhang M. Development and characterization of hydrogel-in-oleogel (bigel) systems and their application as a butter replacer for bread making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1920-1927. [PMID: 37884466 DOI: 10.1002/jsfa.13076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/21/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Butter has been widely used in bakery products and it contains high level of saturated fats. However, excessive consumption of saturated fats would increase the risk of chronic disease. This study was to fabricate water-in-oil (W/O) type bigels as butter replacers to improve the quality attributes of breads. RESULTS A stable water-in-oil (W/O) type bigel system was fabricated based on mixed oleogelators (rice bran wax and glycerol monostearate) and sodium alginate hydrogel. The ratios of oleogel to hydrogel could significantly affect the stability, microstructure and rheological properties of bigels. All of the bigels exhibited solid-like properties, with increased oleogel fractions, and the network structure of bigel became more compact and orderly with smaller sodium alginate gel particles. Meanwhile, the viscoelastic modulus and firmness of bigel increased, contributing to a higher stability. The bigel dough exhibited lower gel strength and relatively higher extensibility compared to the butter dough. Regardless of oleogel fractions, all the bigel produced bread with a higher specific volume and softer texture than the butter bread. When the oleogel fractions was less than 80%, increasing the oleogel fractions was more beneficial for improving the specific volume, softness and fluffy structure of bread. CONCLUSION W/O type bigel as butter replacers showed great potential in improving the appearance, structure and textural properties of bread. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lijun Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Fu Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Yihua Qiu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- Tianjin Modern Innovative TCM Technology Co., Ltd, Tianjin, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Ping Wang
- Tianjin Modern Innovative TCM Technology Co., Ltd, Tianjin, China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, China
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3
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Ramezani M, Salvia-Trujillo L, Martín-Belloso O. Modulating edible-oleogels physical and functional characteristics by controlling their microstructure. Food Funct 2024; 15:663-675. [PMID: 38108083 DOI: 10.1039/d3fo03491g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
The influence of co-oleogelators like lecithin or hydrogenated lecithin together with the addition of dispersed water droplets to modulate the microstructure and thus the physical properties of glyceryl stearate (GS)-corn oil oleogels was investigated by thermal profile, microstructure, hardness, and oil binding capacity (OBC). The addition of β-carotene (βC) was also assessed. With lecithin, crystallization and melting temperatures were reduced, resulting in less-ordered crystal networks with a lower hardness and OBC, while with hydrogenated lecithin, the opposite effect was observed. In the presence of water, oleogels became harder but more brittle. Finally, βC acted as a crystal modifier increasing the hardness and OBC in the presence of lecithin, but decreased these parameters in hydrogenated lecithin-containing and water-filled oleogels. This study provides a better understanding on how the composition of GS-based oleogels can affect their physical properties.
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Affiliation(s)
- Mohsen Ramezani
- Department of Food Technology, Engineering and Science. University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
| | - Laura Salvia-Trujillo
- Department of Food Technology, Engineering and Science. University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science. University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
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4
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Shu M, Zhou Y, Liu Y, Fan L, Li J. Sucrose Esters and Beeswax Synergize to Improve the Stability and Viscoelasticity of Water-in-Oil Emulsions. Foods 2023; 12:3387. [PMID: 37761096 PMCID: PMC10529963 DOI: 10.3390/foods12183387] [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: 08/23/2023] [Revised: 09/07/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
W/O emulsions are commonly used to prepare stable low-fat products, but their poor stability limits widespread applications. In this study, sucrose ester (SE) and beeswax were utilized to prepare an oil dispersion system in rapeseed oil, which was used as the external oil phase to further synergistically construct the W/O emulsion systems. The results show that spherical and fine crystals are formed under the synergistic effect of SE and BW (1.5 SE:0.5 BW). In this state, a dense interfacial crystal layer was easily formed, preventing droplet aggregation, leading to droplet size reduction (1-2 μm) and tight packing, improving viscoelasticity and resistance to deformation, and increasing the recovery rate (52.26%). The long-term stability of W/O emulsions containing up to 60 wt% water was found to be more than 30 days. The increase in the aqueous phase led to droplet aggregation, which increased the viscosity (from 400 Pa·s to 2500 Pa·s), improved the structural strength of the emulsion, and increased the width of the linear viscoelastic region (from 1% strain to 5% strain). These findings provide some technical support for the further development of stable low-fat products.
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Affiliation(s)
| | | | | | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (M.S.); (Y.Z.); (Y.L.)
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (M.S.); (Y.Z.); (Y.L.)
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5
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Huang JHR, Lim GCW, Su CH(J, Ciou JY. Improvement of 3D white chocolate printing molding effect with oleogels. Heliyon 2023; 9:e19165. [PMID: 37662751 PMCID: PMC10471995 DOI: 10.1016/j.heliyon.2023.e19165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 09/05/2023] Open
Abstract
This study used oleogels to resolve unsolidified white chocolate in 3D printing. Because white chocolate cannot be shaped during 3D printing, the oleogel system is used to solve this problem. The printing parameters and accuracy in a 3D printing system were investigated by using different oleogels added to white chocolate as a material to enhance chocolate extrusion solidification, monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC), and their effects on rheological characterization, bridging experiments, and optimal print parameters (material formulation, nozzle height, layer height and print speed) were compared. In the rheological analysis, the viscosity recovery was more than 80% for the HPMC group and less than 80% for the MAG and SE groups. In the bridging experiment, when MAG and SE were added at more than 2%, the white chocolate could be effectively extruded and solidified, and the bridging distance could be stretched to 10 mm. The suitable printing parameters are a nozzle height of 3 mm, a layer height of 3 mm, and a printing speed of 10 mm/s. This study provides a future solution to solve the problem of extruded unsolidified chocolate.
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Affiliation(s)
| | - GiGi Chin Wen Lim
- Department of Food Science, Tunghai University, 40704, Taichung, Taiwan
| | - Ching-Hui (Joan) Su
- Department of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA, 50011-1078, USA
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, 40704, Taichung, Taiwan
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6
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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [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: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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Penagos IA, Murillo Moreno JS, Dewettinck K, Van Bockstaele F. Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers. Foods 2023; 12:foods12091850. [PMID: 37174387 PMCID: PMC10178762 DOI: 10.3390/foods12091850] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/23/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
This research aims to explore the potential of waxes as ingredients in the formulation of food-grade water-in-oleogel emulsions without added emulsifiers. The effects of the wax type, wax concentration and water concentration were tested on systems containing exclusively water, sunflower oil, and wax. Beeswax and carnauba wax were used in the formulation of water-in-oleogel emulsions with 20%, 30% and 40% w/w of water. For the continuous phase, three different levels of wax were used, namely 50%, 100%, and 150% of the critical gelling concentration. More specifically, carnauba wax emulsions were prepared at 2.5%, 5.0% and 7.5% of wax, while concentrations of 0.75%, 1.5% and 2.25% of wax were utilized for the beeswax experiments. Samples were assessed over time regarding stability, rheology and microstructure (polarized light microscopy, cryo-scanning electron microscopy and confocal scanning laser microscopy). Our findings suggest that, if present in sufficient concentration, carnauba wax and beeswax can stabilize emulsions in the absence of additional added emulsifiers. The resulting systems were inherently different based on the wax used, as crystal morphology and droplet configurations are determined by wax type. The yield strain was dictated by the nature of the wax, while the complex modulus was mostly influenced by the wax concentration. To test the scaling-up potential, systems were crystallized in a pilot-scale scraped surface heat exchanger, resulting in notably smaller crystal sizes, reduced rigidity and a storage stability of over one year. These findings represent a starting point for the formulation of scalable water-in-oleogel emulsions without added emulsifiers.
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Affiliation(s)
- Ivana A Penagos
- Vandemoortele Centre 'Lipid Science and Technology', Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Juan Sebastian Murillo Moreno
- Vandemoortele Centre 'Lipid Science and Technology', Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Koen Dewettinck
- Vandemoortele Centre 'Lipid Science and Technology', Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Vandemoortele Centre 'Lipid Science and Technology', Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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8
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Song Y, Wang X, Luo H, Wang M, Chen J. Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins. Foods 2023; 12:foods12071484. [PMID: 37048305 PMCID: PMC10094277 DOI: 10.3390/foods12071484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 03/12/2023] [Indexed: 04/05/2023] Open
Abstract
The regulation of flocs derived from polyphenol–protein formation in milk tea has not been fully explored. In this study, the flocculation of milk tea was regulated by adding 10 kinds of stabilizers with different characteristics. The stability coefficient and centrifugal precipitation rate were used as indexes. The optimal concentration ratio of the complex stabilizer was identified using the response surface methodology (RSM), being 0.04% for Arabic gum, 0.02% for β-cyclodextrin and 0.03% for Agar. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to analyze the characteristics of different stabilizers in milk tea, and our findings were as follows: (1) The relative strength of the peaks in different stable systems was different. The absorption peaks were mainly near the wave numbers 3376 cm−1, 2928 cm−1, 1655 cm−1, 1542 cm−1, 1408 cm−1, 1047 cm−1 and 925 cm−1. (2) The milk tea system was an amorphous structure. The diffraction peak of the composite system was observed to be about 20°. The crystallinity of the milk tea in the compound group was 33.16%, which was higher than that of the blank group (9.67%). (3) The compound stabilizer reduced flocculation, and the stabilizing agents improved the surface order of milk tea. These results indicate that the combination of polysaccharide stabilizers (Arabic gum and agar) and oligosaccharide stabilizers (β-CD) in certain proportions can regulate the flocculation of milk tea and improve its stability. The potential research avenues involving polyphenol–protein complex instability systems and their applications in food development are expanded by this work.
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Affiliation(s)
- Yuqi Song
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Xiaosen Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Haixi Luo
- Key Laboratory of Medicinal and Edible Plant Resources of Hainan Province, Hainan Vocational University of Science and Technology, Haikou 571126, China
| | - Mingyan Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
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9
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Özer ED, Özer CO. Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics. J Oleo Sci 2023; 72:131-138. [PMID: 36740248 DOI: 10.5650/jos.ess22282] [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: 02/06/2023] Open
Abstract
In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2% and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss and peroxide value. The optimum composition was determined 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O2 peroxide value and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is average 2%. The results showed that the formulation used in OOE production have significant effects on the created OOE structure and quality parameters. In addition, different formulations to be created with the results of the present study will contribute to increasing the applicability of OOE in different foods.
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Affiliation(s)
- Ezgi Demir Özer
- Cappadocia University, School of Applied Science, Department of Gastronomy and Culinary Arts
| | - Cem Okan Özer
- Nevsehir Hacı Bektaş Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
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10
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Gao H, Huang X, Xie Y, Fang S, Chen W, Zhang K, Chen X, Zou L, Liu W. Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions. Food Funct 2022; 13:11455-11466. [PMID: 36148831 DOI: 10.1039/d2fo01939f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The development of probiotics encapsulation strategies has always been a hot topic due to the high sensitivity of probiotics to processing, storage and the gastrointestinal environment. In this study, water in oil (W/O) emulsions of single-phase or dual-phase gels were constructed through the water phase, oil phase alone or all gels. And the W/O emulsions were used to encapsulate Bifidobacterium lactis V9. The effects of water, oil and biphasic gels on the physicochemical properties of the emulsion and the probiotic activity were investigated. Water, oil and biphasic gels contribute to the stability of emulsions. Oil-phase gels make the emulsion form a solid-like texture, while water-phase gels have no significant effect on the liquidity of the emulsion. The microscopic image shows that the probiotics were completely encapsulated in the internal aqueous phase due to the excellent water affinity of probiotic powder. In addition, all W/O emulsions retain higher probiotic activity, which is attributed to good physical isolation during the gastric phase, while oil-phase and biphasic gel emulsions have high probiotic activity after intestinal digestion due to reduced lipid digestion by oil-phase gels. A liquid or solid-state encapsulated probiotic emulsion has been developed and can be used as a coating sauce, solid fat, etc., which can provide additional ideas for probiotic encapsulation systems and functional food development.
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Affiliation(s)
- Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co. LTD, Nanchang, 330041, Jiangxi, PR China
| | - Suqiong Fang
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Wenrong Chen
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Kui Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China. .,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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11
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Chen XW, Hu QH, Li XX, Ma CG. Systematic comparison of structural and lipid oxidation in oil-in-water and water-in-oil biphasic emulgels: effect of emulsion type, oil-phase composition, and oil fraction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4200-4209. [PMID: 35018645 DOI: 10.1002/jsfa.11770] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/28/2021] [Accepted: 01/11/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Because many common foods are emulsions (mayonnaise, margarine, salad dressing, etc.), a better understanding of lipid oxidation is crucial for the formulation, production, and storage of the relevant consumer products. We prepared oil-in-water (O/W) and water-in-oil (W/O) emulgels, and their architecture was characterized before monitoring lipid oxidation under thermally accelerated conditions to systematically compare the effect of emulsion type, oil composition, and oil fraction on the structure and lipid oxidation in thee biphasic emulgel systems. RESULTS Higher susceptibility of lipids to oxidation (>2.5 times) was observed in the biphasic O/W and W/O emulgels than in soybean oil owing to an interfacial region. In the heterogeneous emulsion systems, W/O emulgels had oxidation resistance than O/W emulgels did. Compared with the oil-phase composition of high oleic sunflower, soybean, and flaxseed oils, oxidation sensitivity of emulsified lipids was significantly raised as the degree of unsaturation increased from 100.72 to 203.07. Moreover, increasing oil fraction from 75% to 85% led to an obvious increase in total oxidation in O/W emulgels but a decrease in W/O emulgels. In addition to emulsion size and oil unsaturation, viscoelasticity had a remarkable effect on the low-unsaturated oil oxidation (e.g. high oleic sunflower oil). CONCLUSION Physical and structural phenomena played important roles in lipid oxidation based on a mass transport principle. These findings provide novel information for designing the structures of emulsion gels for controlling lipid oxidation through the cooperation of both formulation and architecture principles. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China
| | - Qi-Hua Hu
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China
| | - Xiao-Xiao Li
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China
| | - Chuan-Guo Ma
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China
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12
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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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Habibi A, Kasapis S, Truong T. Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113501] [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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Sivakanthan S, Fawzia S, Madhujith T, Karim A. Synergistic effects of oleogelators in tailoring the properties of oleogels: A review. Compr Rev Food Sci Food Saf 2022; 21:3507-3539. [PMID: 35591753 DOI: 10.1111/1541-4337.12966] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/24/2022] [Accepted: 04/10/2022] [Indexed: 12/18/2022]
Abstract
Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence of evidence showing their deleterious health impact have triggered the attempts to find alternate tailor-made lipids for these solid fats. Oleogels is considered as a novel alternative, which has reduced saturated fat and no trans fat content. In addition to mimicking the distinctive characteristics of solid fats, oleogels can be developed to contain a high amount of polyunsaturated fatty acids and used to deliver bioactives. Although there has been a dramatic rise in the interest in developing oleogels for food applications over the past decade, none of them has been commercially used in foods so far due to the deficiency in their crystal network structure, particularly in monocomponent gels. Very recently, there is a surge in the interest in using of combination of gelators due to the synergistic effects that aid in overcoming the drawbacks in monocomponent gels. However, currently, there is no comprehensive insight into synergism among oleogelators reported in recent studies. Therefore, a comprehensive intuition into the findings reported on synergism is crucial to fill this gap. The objective of this review is to give a comprehensive insight into synergism among gelators based on recent literature. This paper also identifies the future research propositions towards developing oleogels capable of exactly mimicking the properties of conventional solid fats to bridge the gap between laboratory research and the food industry.
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Affiliation(s)
- Subajiny Sivakanthan
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia.,Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi, Sri Lanka.,Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - Sabrina Fawzia
- School of Civil and Environmental Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - Azharul Karim
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
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15
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da Silva TLT, Danthine S. High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09728-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Chen XW, Li XX, Ma CG, Wan ZL, Sun SD. Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:309-318. [PMID: 34958201 DOI: 10.1021/acs.jafc.1c03780] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Growing interest is being dedicated to smart soft matters because of their potential in controlling bioactives upon exposure to an appropriate stimulus. Herein, structuring of edible liquid oil into oleogels and emulgels as smart thermo-triggered soft vehicles for controllable release of diverse nutrients was developed. Edible liquid oil was trapped inside the crystal network structure of phytosterols and monoglycerides resulting in bicomponent solidlike oleogels. Subsequently, both water-in-oleogel (W/O) emulgels and glycerol-in-oleogel (G/O) emulgels were further fabricated by spatial distribution of the stabilizing interfacial crystals around dispersed droplets as well as the network crystals in the continuous phase. Rheological measurements showed that the gel strength of the oleogel-based emulgels depends on the fraction of the aqueous phase and is greater than that of corresponding oleogels due to a filler effect of dispersed aqueous droplets within the crystal network, offering an additional strategy to tune the structure and rheology. Comparatively, introducing glycerol endowed a higher gel strength for the oleogel-based emulgels than water, particularly at increased filler loads. In addition, these soft matters exhibited interesting thermoresponsive nature, which exhibit the flexibility for programmed release of coencapsulated bioactive components upon exposure to an appropriate thermal triggered switchable. The resulted smart thermo-triggered soft matters have emerging opportunities for application in functional active ingredient delivery by on-demand strategies.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Xiao-Xiao Li
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Zhi-Li Wan
- Laboratory of Food Proteins and Colloids, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R China
| | - Shang-De Sun
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
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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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Liao Z, Guo S, Lu M, Xiao J, Cao Y, Lan Y. Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09702-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Ghiasi F, Eskandari MH, Golmakani MT, Hashemi Gahruie H, Zarei R, Naghibalhossaini F, Hosseini SMH. A novel promising delivery system for cuminaldehyde using gelled lipid nanoparticles: Characterization and anticancer, antioxidant, and antibacterial activities. Int J Pharm 2021; 610:121274. [PMID: 34752917 DOI: 10.1016/j.ijpharm.2021.121274] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 10/19/2022]
Abstract
This work aimed to develop a novel nanoencapsulation system for food colloidal formulations using gelled lipid nanoparticles (GLNs) to improve the functionality, stability, and bioactivity of cuminaldehyde as a highly volatile and poor hydrophilic food additive. Cuminaldehyde-loaded GLNs with diameters of 117-138 nm were fabricated through a hot emulsification process with monoglyceride (10 and 15 g/100 g lipid phase) as a lipid gelator at two concentrations of cuminaldehyde (500 and 1000 mg/L). All samples remained stable towards macroscopic phase separation and creaming during 28 days of storage at 4 °C, which could be related to the rigid structure of dispersed particles in the gelled state and retarding droplet movement. Moreover, all samples were stable to creaming after subjecting to the environmental changes including temperature (30, 60, and 90 °C for 30 min), ionic strength (100, 200, and 300 mM NaCl), and pH (3, 5, and 7). Measurement of apparent viscosity showed non-Newtonian shear thinning nature in all samples, which was more pronounced at higher concentrations of the gelator. Interestingly, higher cytotoxic effects of cuminaldehyde against human lung and colorectal cancer cells were observed after encapsulation within GLNs. However, weak toxicity was also found against normal peripheral blood mononuclearcells.On the other hand, the antioxidant activity and lipid oxidation stability were improved by increasing cuminaldehyde concentration, while it was reduced at higher monoglyceride concentration. All samples exhibited stronger antibacterial activity against Bacillus cereus than Eschershia coli. These findings suggest the significant potential benefits of GLNs as novel nanocarriers to enrich various food and beverage formulations with essential oils, flavors, and aromas.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Reza Zarei
- Department of Biochemistry, Shiraz University of Medical Sciences School of Medicine, Shiraz, Iran
| | - Fakhraddin Naghibalhossaini
- Department of Biochemistry, Shiraz University of Medical Sciences School of Medicine, Shiraz, Iran; Autoimmune Research Center, Shiraz University of Medical Sciences School of Medicine, Shiraz, Iran
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20
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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21
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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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22
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Tian H, Wang K, Lan H, Wang Y, Hu Z, Zhao L. Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106482] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Gao Y, Lei Y, Wu Y, Liang H, Li J, Pei Y, Li Y, Li B, Luo X, Liu S. Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion. Food Chem 2021; 349:129203. [PMID: 33581433 DOI: 10.1016/j.foodchem.2021.129203] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 01/21/2021] [Accepted: 01/24/2021] [Indexed: 01/09/2023]
Abstract
Fabrication of food-grade water-in-oil (W/O) emulsions without surfactant, as the primary substitutes of trans-fat and saturated fat, was still a significant challenge in food science. A facial method has been adopted to fabricate W/O emulsions at 20 °C. The obtained emulsion had long-time stability, and there was no apparent phase separation or oiling-out after 60 days of storage. In this system, beeswax served as a stabilizer for both oleogels and oleogel-based emulsions. The sol-gel melting temperature of the oleogel was 37 ± 0.5 °C by regulating beeswax content to 4% w/w, and then the oleogel was used to fabricate W/O emulsion with the droplet diameter of around 9 μm. Thermo-reversible and thixotropic properties of oleogels were both retained for emulsions. Furthermore, both oleogels and oleogel-based emulsions had compact gel-like structures. The self-emulsifying W/O emulsions without surfactant would have great potential applications in food industry, pharmaceutical industry and feed industry.
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Affiliation(s)
- Yuxing Gao
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yujie Lei
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yuehan Wu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Hongshan Liang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jing Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ying Pei
- School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xiaogang Luo
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430073, China; School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China.
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Wijarnprecha K, de Vries A, Sonwai S, Rousseau D. Water-in-Oleogel Emulsions—From Structure Design to Functionality. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.566445] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on the key properties dictating the structuring ability of both the continuous oleogelled and dispersed phases present. The gelling ability of oleogelators is distinguished by the formation of crystalline structures, polymeric strands, or tubules. Once a dispersed aqueous phase is introduced, droplet stabilization may occur via oleogelator adsorption onto the surface of the dispersed droplets, the formation of a continuous gel network, or a combination of both. Surface-active species (added or endogenous) are also required for effective W/Og aqueous phase dispersion and stabilization. Processing conditions, namely temperature-time-shear regimes, are also discussed given their important role on dispersed droplet and oleogel network formation. The effects of many factors on W/Og emulsion formation, rheology, and stability remain virtually unknown, particularly the role of dispersed droplet size, gelation, and clustering as well as the applicability of the active filler concept to foods. This review explores some of these factors and briefly mentions possible applications of W/Og emulsions.
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25
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Liu C, Zheng Z, Shi Y, Zhang Y, Liu Y. Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration. Food Chem 2020; 345:128811. [PMID: 33321346 DOI: 10.1016/j.foodchem.2020.128811] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/18/2020] [Accepted: 12/02/2020] [Indexed: 12/18/2022]
Abstract
There is increasing interest in the development of low-oil emulsion gels, but little is known about fabrication of low-oil emulsion gels by adjusting oil phase. Here, we reported a facile strategy to produce an ultrastable (at least 6 months) low-oil (25% oil) emulsion gels by solidifying the oil phase. The formation and stabilization mechanisms were explored. Beeswax (BW) encased liquid oil within the crystal network, forming solidified droplets. These solidified droplets promoted droplet-droplet interaction and tended to form network, further promoting gelling. Both linear and nonlinear rheology strongly supported the fact that BW enhanced the interaction of solidified droplets and strengthened the gel structure. Finally, we utilized low-oil emulsion gels as a delivery system of curcumin. The storage stabilities of curcumin at 4 and 20 °C were improved with 1, 3 and 5 wt% BW concentrations. This strategy greatly enriches emulsion gel formulations and their applications in foods.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yifei Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 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, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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26
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Adili L, Roufegarinejad L, Tabibiazar M, Hamishehkar H, Alizadeh A. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109277] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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