1
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Li MZ, Chen GJ, Wang L, Liu SM, Yu JY, Wen H, Chen ZX. Novel Guanidinium-Functionalized Stigmasterol for Bile Salt Binding and Serum Cholesterol Reduction: Synthesis, Interaction Mechanisms, and In Vivo Function. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:21892-21904. [PMID: 39315477 DOI: 10.1021/acs.jafc.4c06317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/25/2024]
Abstract
A novel amphiphilic guanidyl-functionalized stigmasterol hydrochloride (GFSH) was designed and synthesized as bile salt sequestrants for cholesterol reduction. GFSH exhibited a considerable in vitro capacity for bile salt binding in gastrointestinal digestion and alleviated hypercholesterolemia in vivo. GFSH spontaneously interacted with sodium cholate via synergistic electrostatic, hydrophobic, and hydrogen-bonding interactions. The effects of GFSH on serum cholesterol reduction in mice fed a high-fat-high-cholesterol diet were explored by measuring the expression of key transcription factors related to bile acid metabolism. GFSH produced a dose-dependent reduction in weight gain, hepatic fat accumulation, and fecal and blood markers. Real-time quantitative polymerase chain reaction (RT-qPCR) and western blot analyses demonstrated GFSH-induced expression of hepatic CYP7A, LXRα, and LDL-R. GFSH exerts the cholesterol-lowering activity by inducing the bile acid metabolism.
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Affiliation(s)
- Mi-Zhuan Li
- Molecular Food Science Laboratory, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
- School of Public Health, Zunyi Medical University, Zunyi 563006, P. R. China
| | - Gong-Ji Chen
- Molecular Food Science Laboratory, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Lei Wang
- Molecular Food Science Laboratory, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Shi-Mei Liu
- School of Public Health, Zunyi Medical University, Zunyi 563006, P. R. China
| | - Jia-Yin Yu
- School of Public Health, Zunyi Medical University, Zunyi 563006, P. R. China
| | - Hao Wen
- School of Public Health, Zunyi Medical University, Zunyi 563006, P. R. China
| | - Zhong-Xiu Chen
- Molecular Food Science Laboratory, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
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2
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Gao P, Liu Y, Wang S, Huang C, Zhong W, Yin J, Hu C, He D, Wang X. Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels. ULTRASONICS SONOCHEMISTRY 2024; 102:106729. [PMID: 38103368 PMCID: PMC10764282 DOI: 10.1016/j.ultsonch.2023.106729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/03/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
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Affiliation(s)
- Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
| | - Ying Liu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Shu Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Chuanyang Huang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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3
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Matheson AB, Koutsos V, Euston SR, Clegg PS. Atomic Force Microscopy of Phytosterol Based Edible Oleogels. Gels 2023; 9:750. [PMID: 37754431 PMCID: PMC10530765 DOI: 10.3390/gels9090750] [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: 07/20/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 09/28/2023] Open
Abstract
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.
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Affiliation(s)
- Andrew B. Matheson
- School of Physics and Astronomy, University of Edinburgh, James Clerk Maxwell Building, Edinburgh EH9 3FD, UK
| | - Vasileios Koutsos
- School of Engineering, Institute for Materials and Processes, University of Edinburgh, Sanderson Building, Edinburgh EH9 3FB, UK
| | - Stephen R. Euston
- Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University, Edinburgh EH14 4AS, UK
- Department of Physics, Toronto Metropolitan University, Toronto, ON M5B 0C3, Canada
| | - Paul S. Clegg
- School of Physics and Astronomy, University of Edinburgh, James Clerk Maxwell Building, Edinburgh EH9 3FD, UK
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4
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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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5
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Gu X, Du L, Meng Z. Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties. Food Res Int 2023; 165:112509. [PMID: 36869516 DOI: 10.1016/j.foodres.2023.112509] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 01/11/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX), carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax (SGX) were used to prepare water-in-oil (W/O) emulsion gels. Microstructures and rheological properties of all emulsion gels were investigated by microscopy, confocal laser scanning microscope (CLSM), scanning electron microscopy (SEM), and rheometer, respectively. By comparing polarized light images of wax-based emulsion gels and corresponding wax-based oleogels, it could be found that dispersed water droplets greatly affected the crystal distribution and hindered crystal growth. Polarized light microscopy and CLSM images proved that natural wax could perform a dual-stabilization mechanism by interfacial crystallization and crystal networks. SEM images illustrated all waxes except SGX were platelets and formed networks by stacking on top of each other, while flocs-like SGX was easier to adsorb on the interface and formed a "crystalline shell". The surface area and pore formed by different wax varied wildly, which accounted for their differences in the gelation ability, oil binding capacity, and strength of the crystal network. The rheological study showed that all wax had solid-like properties and wax-based oleogels with denser crystal networks correspond to emulsion gels with higher modules. The dense crystal network and interfacial crystallization could improve the stability of W/O emulsion gels proved by recovery rates and critical strain. All the above proved that natural wax-based emulsion gels can be used as stable, low-fat, and thermal-sensitive fat mimics.
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Affiliation(s)
- Xinya Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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6
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Oleogel-structured emulsions: A review of formation, physicochemical properties and applications. Food Chem 2023; 404:134553. [DOI: 10.1016/j.foodchem.2022.134553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/30/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
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7
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Sawalha H, Venema P, Flöter E. Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hassan Sawalha
- Mechanical Engineering Department Palestine Polytechnic University Hebron Palestine
| | - Paul Venema
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences Wageningen University WG Wageningen The Netherlands
| | - Eckhard Flöter
- Food Process Engineering, Department of Food Technology and Food Chemistry Technical University Berlin Berlin Germany
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8
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Yang S, Saleh AS, Yang Q, Cui X, Duan Y, Xiao Z. Effect of the water and oleogelator content on characteristics and stability of BC-loaded oleogel-based emulsion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Cui H, Tang C, Wu S, Julian McClements D, Liu S, Li B, Li Y. Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs. Food Chem 2022; 384:132589. [PMID: 35258001 DOI: 10.1016/j.foodchem.2022.132589] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/28/2022] [Accepted: 02/25/2022] [Indexed: 11/30/2022]
Abstract
In this study, chitosan-based bigels were fabricated, where glycerol monolaurate was added in MCT oil to produce a gelled lipid phase and cinnamaldehyde was included in the lipid phase in order to act as a crosslinking agent. The synergistic effect of pH on chemical crosslinking effects was investigated. The potential of using these bigels as an alternative to cream was also investigated. The pH of the aqueous phase played an important role in controlling the extent of the Schiff-base reaction promoted by cinnamaldehyde. At pH 3.8, the bigels formed were homogenous but at pH 5.0 and 5.5 they exhibited phase separation, which highlighted the importance of chemical crosslinking. To better mimic the properties of real cream, span 80 was added to create a more homogeneous and smoother structure of the bigels. These bigels might provide a healthy and more sustainable alterative to food products that contain plastic fats, like cream.
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Affiliation(s)
- Huanhuan Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Cuie Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Functional Food Engineering &Technology Research Center of Hubei Province, China
| | - Shan Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | | | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering &Technology Research Center of Hubei Province, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering &Technology Research Center of Hubei Province, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering &Technology Research Center of Hubei Province, China.
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10
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Pinto TC, Martins AJ, Pastrana L, Pereira MC, Cerqueira MA. Water‐in‐oleogel emulsion based on γ‐oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Tiago C. Pinto
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering University of Porto Porto Portugal
- INL—International Iberian Nanotechnology Laboratory Braga Portugal
| | - Artur J. Martins
- INL—International Iberian Nanotechnology Laboratory Braga Portugal
| | - Lorenzo Pastrana
- INL—International Iberian Nanotechnology Laboratory Braga Portugal
| | - Maria C. Pereira
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering University of Porto Porto Portugal
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11
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Gilbert EP. Building blocks of β-sitosterol-γ-oryzanol gels revealed by small-angle neutron scattering and real space modelling. Food Funct 2022; 13:7123-7131. [PMID: 35698970 DOI: 10.1039/d2fo00935h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mixtures of β-sitosterol and γ-oryzanol form gels in a range of organic solvents. Despite being widely studied, particularly as potential oleogels for food application, details of the intrinsic gel-forming building blocks remain unclear. Small-angle neutron scattering (SANS) combined with solvent contrast variation has been used to evaluate potential structural models. While evidence exists that the building blocks are hollow cylinders (tubules), the simultaneous fitting of twelve contrast-varied SANS data sets indicates that the previously proposed model of double walled tubules is incorrect. Predicted scattering based on real space models provides compelling evidence that the origin of the gelling behaviour is the limited assembly of adjacent tubules to form a space-filling network of fibrils.
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Affiliation(s)
- Elliot Paul Gilbert
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia. .,Australian Institute for Bioengineering and Nanotechnology and Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia, Brisbane, QLD 4072, Australia
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12
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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: 16] [Impact Index Per Article: 8.0] [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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13
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Sumitani R, Yamanaka M, Mochida T. On-demand gelation of ionic liquids using photoresponsive organometallic gelators. SOFT MATTER 2022; 18:3479-3486. [PMID: 35437552 DOI: 10.1039/d2sm00307d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The reversible formation of ionic liquid gels, or ionogels, upon external stimuli could improve their versatility and expand their application scope in electronic, biomedical, and micro-engineering systems. Herein, we developed organometallic compounds that release low-molecular-weight gelators upon photoirradiation, which facilitate the on-demand photogelation of ionic liquids (ILs). The chemical formulae of the gelator-coordinated complexes are [Ru(C5H5)L]X (L = C6H5NHCONHC12H25; X = PF6, B(CN)4). Each of the complexes were ILs that are easy to synthesize and miscible in ILs. By adding a small amount of the complex, various ILs were transformed to gels upon UV photoirradiation. The PF6 salt allowed the photogelation of ILs with coordinating substituents, whereas the B(CN)4 salt allowed the photogelation of non-coordinating ILs, albeit the reaction was slower. These gels underwent the reverse reaction and liquefied back when heated, and the photogelation was repeatable for ILs with coordinating cations.
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Affiliation(s)
- Ryo Sumitani
- Department of Chemistry, Graduate School of Science, Kobe University, 1-1 Rokkodai, Nada, Kobe, Hyogo 657-8501, Japan.
| | - Masamichi Yamanaka
- Meiji Pharmaceutical University, 2-522-1 Noshio, Kiyose, Tokyo 204-8588, Japan
| | - Tomoyuki Mochida
- Department of Chemistry, Graduate School of Science, Kobe University, 1-1 Rokkodai, Nada, Kobe, Hyogo 657-8501, Japan.
- Research Center for Membrane and Film Technology, Kobe University, 1-1 Rokkodai, Nada, Kobe, Hyogo 657-8501, Japan
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14
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Pérez‐Salas JL, Medina‐Torres L, Rocha‐Guzmán NE, Calderas F, González‐Laredo RF, Bernad‐Bernad MJ, Moreno‐Jiménez MR, Gallegos‐Infante JA. A Water in Oil Gelled Emulsion as a Topical Release Vehicle for Curcumin. STARCH-STARKE 2022. [DOI: 10.1002/star.202200006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Juan Luis Pérez‐Salas
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | - Luis Medina‐Torres
- Facultad de Química Universidad Nacional Autónoma de México Ciudad de México 04510 México
| | - Nuria Elizabeth Rocha‐Guzmán
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | - F. Calderas
- Facultad de Estudios Superiores‐Zaragoza Batalla 5 de mayo s/n Colonia Ejército de Oriente Iztapalapa Universidad Nacional Autónoma de México Ciudad de México 09230 México
| | - Rubén Francisco González‐Laredo
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | | | - Martha Rocío Moreno‐Jiménez
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
| | - José Alberto Gallegos‐Infante
- UPIDET. Blvd. Felipe Pescador 1830 Ote. Nueva Vizcaya 34080 Victoria de Durango TecNM/Instituto Tecnológico de Durango Durango México
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15
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Cui X, Saleh ASM, Yang S, Wang N, Wang P, Zhu M, Xiao Z. Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- XiaoTong Cui
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Ahmed. S. M. Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Shu Yang
- College of Life Science and Bioengineering, Shenyang University, Shenyang, Liaoning, China
| | - Na Wang
- Department of Food Science, College of Light Industry, Liaoning University, Shenyany, Liaoning, China
| | - Peng Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Minpeng Zhu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Zhigang Xiao
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
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16
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Zhang R, Han Y, McClements DJ, Xu D, Chen S. Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2483-2494. [PMID: 35170307 DOI: 10.1021/acs.jafc.1c07390] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Phytosterols are natural plant-based bioactive compounds that can lower blood cholesterol levels and help prevent cardiovascular diseases. Consequently, they are being utilized in functional foods, supplements, and pharmaceutical products designed to improve human health. This paper summarizes different approaches to isolate, purify, and characterize phytosterols. It also discusses the hypolipidemic mechanisms of phytosterols and their impact on cholesterol transportation. Phytosterols have a low water-solubility, poor chemical stability, and limited bioavailability, which limits their utilization and efficacy in functional foods. Strategies are therefore being developed to overcome these shortcomings. Colloidal delivery systems, such as emulsions, oleogels, liposomes, and nanoparticles, have been shown to be effective at improving the water-dispersibility, stability, and bioavailability of phytosterols. These delivery systems can be used to incorporate phytosterols into a broader range of cholesterol-lowering functional foods and beverages. We also discuses several issues that need to be addressed before these phytosterol delivery systems can find widespread commercial utilization.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, Wuhan 430071, China
| | - Yahong Han
- College of Engineering, Huazhong Agricultural University, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430071, China
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17
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Ghan SY, Siow LF, Tan CP, Cheong KW, Thoo YY. Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate. Gels 2022; 8:gels8010030. [PMID: 35049565 PMCID: PMC8774482 DOI: 10.3390/gels8010030] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/16/2021] [Accepted: 01/01/2022] [Indexed: 12/02/2022] Open
Abstract
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.
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Affiliation(s)
- Sheah Yee Ghan
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Malaysia; (S.Y.G.); (L.F.S.)
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Malaysia; (S.Y.G.); (L.F.S.)
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Kok Whye Cheong
- Department of Pharmaceutical Chemistry, School of Pharmacy, International Medical University, No. 126, Jalan Jalil Perkasa 19, Bukit Jalil, Kuala Lumpur 57000, Malaysia;
| | - Yin Yin Thoo
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Malaysia; (S.Y.G.); (L.F.S.)
- Monash Industry Palm Oil Research and Education Platform, Monash University Malaysia, Bandar Sunway 47500, Malaysia
- Correspondence:
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18
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Scharfe M, Prange D, Flöter E. The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12555] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Daniel Prange
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Berlin Germany
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19
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Scharfe M, Prange D, Flöter E. The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part
II
: Addition of selected minor oil components. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12556] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Daniel Prange
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Berlin Germany
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20
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Conty V, Theierl S, Flöter E. Improving the nutritional profile of culinary products: oleogel-based bouillon cubes. Food Funct 2021; 12:7185-7197. [PMID: 34169299 DOI: 10.1039/d1fo01589c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement - less saturated, more unsaturated fatty acids - edible oleogels could be remedy. The feasibility of traditional fat phases structured by oleogel in culinary products has been evaluated in this study. In this contribution the oleogel application in bouillon cubes as model system for culinary products is discussed. Three different gelators (sunflower wax (SFW), a mixture of β-Sitosterol and γ-Oryzanol (SO) and ethylcellulose (EC)), at two concentration levels (5% and 10% (w/w)) each, were evaluated with respect to their physical properties, in the food matrix and application. The application of pure and structured canola oil (CO) was benchmarked against the reference, palm fat (PO). The assessment of the prototypes covered attempts to correlate the physicochemical analyses and sensory data. Organoleptic and analytical studies covered storage stability (up to 6 months) monitoring texture, color and fat oxidation. The results indicate that the substitution of palm fat by oleogel is essentially possible. The characteristics of the bouillon cubes are tuneable by gelator choice and inclusion level. Most importantly, the data show that the anticipated risk of intolerable effects of oxidation during shelf life is limited if antioxidants are used.
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Affiliation(s)
- Valentina Conty
- Department of Food Processing, Technical University Berlin, Seestraße 13, Berlin 13353, Germany.
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21
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Silva TJ, Barrera-Arellano D, Ribeiro APB. Oleogel-based emulsions: Concepts, structuring agents, and applications in food. J Food Sci 2021; 86:2785-2801. [PMID: 34160057 DOI: 10.1111/1750-3841.15788] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 03/23/2021] [Accepted: 05/02/2021] [Indexed: 01/03/2023]
Abstract
This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water-in-oil or oil-in-water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel-based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water-in-oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.
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Affiliation(s)
- Thais J Silva
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Daniel Barrera-Arellano
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Ana Paula B Ribeiro
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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22
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Wang X, Wang SJ, Nan Y, Liu GQ. The effects of oil type and crystallization temperature on the physical properties of vitamin C-loaded oleogels prepared by an emulsion-templated approach. Food Funct 2021; 11:8028-8037. [PMID: 32845264 DOI: 10.1039/c9fo02479d] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Vitamin C (VC) is widely used as an antioxidant and nutrient to increase the nutritional value and shelf-life of foods. In this article, VC was loaded in oleogels using a simple two-step emulsion-templated approach and the effects of oil type (linseed oil, corn oil, and camellia oil) and crystallization temperature (Tc, -18, 0, 5, and 25 °C) on the physical properties, VC concentration, and oxidation stability of the VC-loaded oleogels were studied. As the amount of saturated fatty acids in the oil phase of the oleogels decreased, the VC loading level, oxidation stability and physical properties of the corn-oil-based oleogel (COG) were better than those of camellia-oil-based oleogels and linseed-oil-based oleogels. At different Tc values, the temperature and frequency dependent storage modulus values for the COG crystallized at 0 °C and 5 °C were not significantly different (P > 0.05), but their values were higher than those for COG crystallized at -18 °C and 25 °C (P < 0.05); the firmness of the COG crystallized at -18 °C and 0 °C was higher than those crystallized at 5 °C and 25 °C (P < 0.05); the network of the COG crystallized at 0 °C was denser than those of the COG crystallized at -18 °C, 5 °C, and 25 °C; and the VC concentration of the oleogels was affected by the crystallization temperature (Tc) and temperature fluctuations. To sum up, a VC-loaded oleogel with excellent mechanical properties was prepared using corn oil and crystallized at 0 °C via an emulsion-templated approach.
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Affiliation(s)
- Xing Wang
- College of Food Science and Technology, South China University of Technology, Guangzhou 510000, China.
| | - Shu-Jie Wang
- College of Food Science and Technology, South China University of Technology, Guangzhou 510000, China.
| | - Yang Nan
- College of Food Science and Technology, South China University of Technology, Guangzhou 510000, China.
| | - Guo-Qin Liu
- College of Food Science and Technology, South China University of Technology, Guangzhou 510000, China.
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23
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Flöter E, Wettlaufer T, Conty V, Scharfe M. Oleogels-Their Applicability and Methods of Characterization. Molecules 2021; 26:molecules26061673. [PMID: 33802773 PMCID: PMC8002383 DOI: 10.3390/molecules26061673] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/01/2021] [Accepted: 03/12/2021] [Indexed: 12/13/2022] Open
Abstract
Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied. Examining a single composition decided upon by arbitrary methods does not stimulate progress in the research and technology area. A framework that gives much better guidance to product applications can easily be derived. For example, the incremental structure contribution concept is advocated as a parameter to compare the potency of structuring systems. These can straightforwardly be determined by combining solubility data and structural measurements in the recommended manner. The current method to determine the oil-binding capacity suffers from reproducibility and relevance. A newly developed method is suggested to overcome these shortcomings. The recommended new characterization of oleogels should contribute to a more comprehensive knowledge base necessary for product innovations.
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24
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Vegetable oil structuring via γ-oryzanol crystallization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Shakeel A, Farooq U, Gabriele D, Marangoni AG, Lupi FR. Bigels and multi-component organogels: An overview from rheological perspective. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106190] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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Qi W, Li T, Zhang Z, Wu T. Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106206] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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27
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Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators. Food Res Int 2020; 140:110076. [PMID: 33648296 DOI: 10.1016/j.foodres.2020.110076] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 01/06/2023]
Abstract
The linear and nonlinear rheological behaviors of heterogeneous emulsions gels made from natural glycyrrhizic acid (GA) nanofibrils and sitosterol-oryzanol mixtures (sterols) were investigated using small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The nonlinear rheological response was qualitatively analyzed using normalized Lissajous-Bowditch curves. The microstructure of the emulsion gels strongly depended on the concentration of sterols in the oil phase, and showed a percolated segregated network at 10-20 wt% sterols due to the partial coalescence of droplets, and a jamming transition without coalescence at higher sterols concentration of 30 wt%. The microstructure differences led to different linear and nonlinear viscoelastic behaviors of these emulsion gels. SAOS tests showed that the oil phase structuring by the sterols significantly enhance the viscoelasticity of GA nanofibril emulsion gels, and the percolating emulsion gels exhibited higher elasticity than the jammed emulsion gel, as evidenced by a lower damping factor and frequency power-law exponent. The data of crossover strain, phase angle, and the normalized Lissajous-Bowditch curves from LAOS tests further revealed that compared to the samples in a jammed state or without oil phase structuring, the emulsion gels with a percolating segregated network showed higher structural elasticity and thus were more resistant to large deformations, probably due to the slow relaxation of rigid, hydrodynamically interacting clusters of partially coalesced droplets. These findings could potentially aid in the design of novel emulsion gels, based on all-natural and sustainable building blocks, with specific textural and functional properties for foods, cosmetics, and pharmaceutical applications.
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28
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Guo S, Lv M, Chen Y, Hou T, Zhang Y, Huang Z, Cao Y, Rogers M, Lan Y. Engineering water-induced ceramide/lecithin oleogels: understanding the influence of water added upon pre- and post-nucleation. Food Funct 2020; 11:2048-2057. [PMID: 32159192 DOI: 10.1039/c9fo02540e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
A mixture of ceramide (CER) and lecithin (LEC) at specific ratios was capable of forming oleogels in sunflower oil triggered by adding a trace amount of water. It was noted that the addition of water at different temperatures (TW) resulted in different gelation behaviors and microstructures. To better illuminate the assembly mechanism at different TW, samples with water added at different TW (20 °C, 45 °C, 70 °C and 95 °C) were prepared. The viscoelastic properties, microstructures, and the crystal packing of these samples were investigated. It was observed that all samples prepared at TW of 20 °C and 95 °C formed gels, while most samples prepared at TW of 45 °C and 70 °C were too weak to form gels. Gels prepared at 95 °C were stronger but more fragile in texture compared to gels produced at 20 °C. The crystal morphology of gels drastically changed with TW. Spindle-shaped crystals were observed in gels prepared at low TW (20 °C), while gels prepared at high TW (95 °C) exhibited a network with packed oil droplets stabilized by lamellar shells together with fibrillar crystals in the bulk phase. X-ray diffractograms showed a different reflection peak (d-spacing of 14.5 Å) in gel prepared at 20 °C, compared to the d-spacing in oleogels with a single gelator (13.14 Å and 15.33 Å, respectively, for CER and LEC). Gel prepared at 95 °C showed two long-spacing characteristic peaks, which correspond to the characteristic peaks of CER gel (∼13 Å) and LEC gel (∼12 Å). Fourier transform infrared spectroscopy results indicated that the different gelation behaviors at different TW were mainly caused by vibrational changes in the amide bond of CER. Our hypothesized assembly mechanism can be concluded as: increasing TW resulted in the conversion of CER and LEC crystallization from co-assembly (TW = 20 °C) to self-sorting by individual gelators (TW = 95 °C). In this study, novel water-induced oleogels were produced by manipulating TW, and such information further assists the rational design of lipid-based healthy fat products.
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Affiliation(s)
- Shenglan Guo
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Muwen Lv
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Yunjiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Tao Hou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Research and Development Centre, Infinitus (China) Company Ltd., Guangzhou, Guangdong 510623, P.R. China
| | - Yumeng Zhang
- Monte Vista Christian School, Watsonville, CA 95076, USA
| | - Zhaohuai Huang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
| | - Michael Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, P.R. China
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29
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Feichtinger A, Scholten E. Preparation of Protein Oleogels: Effect on Structure and Functionality. Foods 2020; 9:E1745. [PMID: 33256014 PMCID: PMC7761084 DOI: 10.3390/foods9121745] [Citation(s) in RCA: 17] [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: 10/25/2020] [Revised: 11/17/2020] [Accepted: 11/24/2020] [Indexed: 12/13/2022] Open
Abstract
Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. However, there is limited knowledge regarding the link between microstructural properties of the gels and macroscopic rheological properties, and the potential of such protein-based oleogels as a fat replacer in food products. In this review, we therefore provide an overview of various protein oleogel preparation methods and the resulting gel microstructures. Based on the different structures, we discuss how the rheological properties can be modified for the different types of protein oleogels. Finally, we consider the suitability of the different preparation methods regarding potential applications on industrial scale, and provide a short summary of the current state of knowledge regarding the behavior of protein oleogels as a fat replacer in food products.
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Affiliation(s)
| | - Elke Scholten
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands;
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30
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Scharfe M, Flöter E. Oleogelation: From Scientific Feasibility to Applicability in Food Products. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000213] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
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31
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Sawalha H, Venema P, Bot A, Flöter E, Lan Y, van der Linden E. Effects of Oil Type on Sterol-Based Organogels and Emulsions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09654-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Pang M, Lei Z, Zheng D, Shi Z, Ge Y, Cheng J, Jiang S, Cao L. Erythritol‐Based Medium‐Chain Sugar Amphiphile: Synthesis and Gelling Capability in Edible Oils. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Min Pang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Zheng Lei
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Donglei Zheng
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Zhaojuan Shi
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Yuanfei Ge
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Jieshun Cheng
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Shaotong Jiang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
| | - Lili Cao
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 P. R. China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 P. R. China
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33
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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34
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Okuro PK, Malfatti‐Gasperini AA, Fasolin LH, Vicente AA, Cunha RL. Self‐Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel‐like Systems. J SURFACTANTS DETERG 2020. [DOI: 10.1002/jsde.12422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Paula K. Okuro
- Department of Food Engineering, School of Food EngineeringUniversity of Campinas Campinas São Paulo 13083‐862 Brazil
| | - Antonio A. Malfatti‐Gasperini
- Brazilian Synchrotron Light Laboratory (LNLS)Brazilian Centre for Research in Energy and Materials (CNPEM) Campinas São Paulo 13083‐970 Brazil
| | - Luiz H. Fasolin
- Department of Food Engineering, School of Food EngineeringUniversity of Campinas Campinas São Paulo 13083‐862 Brazil
| | - António A. Vicente
- Centre of Biological EngineeringUniversity of Minho, Campus de Gualtar Braga 4710‐057 Portugal
| | - Rosiane L. Cunha
- Department of Food Engineering, School of Food EngineeringUniversity of Campinas Campinas São Paulo 13083‐862 Brazil
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35
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Özer CO, Çelegen Ş. Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14547] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Cem Okan Özer
- Faculty of Engineering and Architecture Department of Food Engineering Nevsehir HacıBektasi Veli University Nevsehir Turkey
| | - Şeyma Çelegen
- Faculty of Engineering and Architecture Department of Food Engineering Nevsehir HacıBektasi Veli University Nevsehir Turkey
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Bascuas S, Hernando I, Moraga G, Quiles A. Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14469] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Santiago Bascuas
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
| | - Isabel Hernando
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
| | - Gemma Moraga
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
| | - Amparo Quiles
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain
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Jones PJH, Shamloo M, MacKay DS, Rideout TC, Myrie SB, Plat J, Roullet JB, Baer DJ, Calkins KL, Davis HR, Barton Duell P, Ginsberg H, Gylling H, Jenkins D, Lütjohann D, Moghadasian M, Moreau RA, Mymin D, Ostlund RE, Ras RT, Ochoa Reparaz J, Trautwein EA, Turley S, Vanmierlo T, Weingärtner O. Progress and perspectives in plant sterol and plant stanol research. Nutr Rev 2019; 76:725-746. [PMID: 30101294 DOI: 10.1093/nutrit/nuy032] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Current evidence indicates that foods with added plant sterols or stanols can lower serum levels of low-density lipoprotein cholesterol. This review summarizes the recent findings and deliberations of 31 experts in the field who participated in a scientific meeting in Winnipeg, Canada, on the health effects of plant sterols and stanols. Participants discussed issues including, but not limited to, the health benefits of plant sterols and stanols beyond cholesterol lowering, the role of plant sterols and stanols as adjuncts to diet and drugs, and the challenges involved in measuring plant sterols and stanols in biological samples. Variations in interindividual responses to plant sterols and stanols, as well as the personalization of lipid-lowering therapies, were addressed. Finally, the clinical aspects and treatment of sitosterolemia were reviewed. Although plant sterols and stanols continue to offer an efficacious and convenient dietary approach to cholesterol management, long-term clinical trials investigating the endpoints of cardiovascular disease are still lacking.
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Affiliation(s)
- Peter J H Jones
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Maryam Shamloo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,George and Fay Yee Centre for Healthcare Innovation, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Dylan S MacKay
- George and Fay Yee Centre for Healthcare Innovation, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Todd C Rideout
- Department of Exercise and Nutrition Sciences, University of Buffalo, Buffalo, New York, USA
| | - Semone B Myrie
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Jogchum Plat
- Department of Human Biology, Maastricht University, Maastricht, the Netherlands
| | - Jean-Baptiste Roullet
- Division of Metabolism, Child Development and Rehabilitation Center-Portland, Department of Pediatrics, Oregon Health & Science University, Portland, Oregon, USA
| | - David J Baer
- US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, Maryland, USA
| | - Kara L Calkins
- Department of Pediatrics, Division of Neonatology, David Geffen School of Medicine, University of California, Los Angeles, Los Angeles, California, USA; and the UCLA Mattel's Children's Hospital, Los Angeles, California, USA
| | | | - P Barton Duell
- Knight Cardiovascular Institute, Oregon Health & Science University, Portland, Oregon, USA
| | - Henry Ginsberg
- Institute of Human Nutrition, Columbia University Irving Medical Center, New York, New York, USA
| | - Helena Gylling
- University of Helsinki and the Helsinki University Central Hospital, Helsinki, Finland
| | - David Jenkins
- Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada; and the Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada
| | - Dieter Lütjohann
- Institute for Clinical Chemistry and Clinical Pharmacology, University of Bonn, Bonn, Germany
| | - Mohammad Moghadasian
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Robert A Moreau
- Eastern Regional Research Center, US Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - David Mymin
- Department of Internal Medicine, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Richard E Ostlund
- Division of Endocrinology, Metabolism and Lipid Research, Washington University, St Louis, USA
| | - Rouyanne T Ras
- Unilever Research & Development Vlaardingen, Vlaardingen, the Netherlands
| | | | - Elke A Trautwein
- Unilever Research & Development Vlaardingen, Vlaardingen, the Netherlands
| | | | - Tim Vanmierlo
- Department of Immunology and Biochemistry, Biomedical Research Institute, Hasselt University, Hasselt, Belgium
| | - Oliver Weingärtner
- Klinik für Innere Medizin I, Universitätsklinikum Jena, Friedrich-Schiller-Universität Jena, Jena, Germany; Abteilung für Kardiologie, Klinikum Oldenburg, European Medical School Oldenburg-Groningen, Oldenburg, Germany
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38
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Pang M, Wang X, Cao L, Shi Z, Lei Z, Jiang S. Structure and thermal properties of β‐sitosterol‐beeswax‐sunflower oleogels. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14370] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Min Pang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Xiuxiu Wang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Lili Cao
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Zhaojuan Shi
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Zheng Lei
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
| | - Shaotong Jiang
- School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei 230009 China
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Martins AJ, Lorenzo JM, Franco D, Vicente AA, Cunha RL, Pastrana LM, Quiñones J, Cerqueira MA. Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900111] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Artur J. Martins
- Centre of Biological EngineeringUniversity of Minho Campus de Gualtar 4710‐057 Braga Portugal
- International Iberian Nanotechnology Laboratory Av. Mestre José Veiga s/n 4715‐330 Braga Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4Parque Tecnológico de Galicia San Cibrao das Viñas 32900 Ourense Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4Parque Tecnológico de Galicia San Cibrao das Viñas 32900 Ourense Spain
| | - António A. Vicente
- Centre of Biological EngineeringUniversity of Minho Campus de Gualtar 4710‐057 Braga Portugal
| | - Rosiane L. Cunha
- Department of Food EngineeringFaculty of Food EngineeringUniversity of Campinas UNICAMP, CEP: 13083‐862 Campinas SP Brazil
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory Av. Mestre José Veiga s/n 4715‐330 Braga Portugal
| | - John Quiñones
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4Parque Tecnológico de Galicia San Cibrao das Viñas 32900 Ourense Spain
- Centro de Tecnología e Innovación de la Carne (CTI‐Carne)Universidad de La Frontera 01145 Temuco Chile
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory Av. Mestre José Veiga s/n 4715‐330 Braga Portugal
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Fayaz G, Calligaris S, Nicoli MC. Comparative Study on the Ability of Different Oleogelators to Structure Sunflower Oil. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09597-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Martins AJ, Cerqueira MA, Pastrana LM, Cunha RL, Vicente AA. Sterol-based oleogels' characterization envisioning food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3318-3325. [PMID: 30569530 DOI: 10.1002/jsfa.9546] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 11/24/2018] [Accepted: 12/16/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Phytosterols, in particular a mixture of pure γ-oryzanol and β-sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of γ-oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS Small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterols-based hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION Despite differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated with these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Artur J Martins
- CEB, Centre of Biological Engineering, University of Minho, Braga, Portugal
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Miguel A Cerqueira
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Lorenzo M Pastrana
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Rosiane L Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - António A Vicente
- CEB, Centre of Biological Engineering, University of Minho, Braga, Portugal
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Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2019; 60:1651-1666. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to design gel structures in the water phase (hydrogels, emulsion gels, bigels) or oil phase (organogels, bigels) in order to improve their delivery performances. Hydrogels are originated from proteins or polysaccharides, which are suitable for the delivery of hydrophilic ingredients. Organogels are mainly built up with the self-assembling of gelator molecules in the oil phase, and they offer good carriers for lipophilic ingredients. Emulsion gels and bigels, containing both aqueous and oil domains, can provide accommodations for lipophilic and hydrophilic ingredients simultaneously. Gel structures (e.g. rheology, texture, water holding capacity, swelling ratio) can be modulated by choosing different gelators, modifying gelation techniques, and the involvement of other ingredients (e.g. oils, emulsifiers, minerals, acids), which then alter the diffusion and release of the bioactive ingredients incorporated. Various studies have proved that gel-based delivery systems are able to improve the stability and bioavailability of many bioactive food ingredients. This review provides a state-to-art overview of different gel-based delivery systems, highlighting the significance of structure-functionality relationship, to provide advanced knowledge for the design of novel functional foods.
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Affiliation(s)
- Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yao Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengnan Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Song Miao
- Teagasc Food Research Centre, Fermoy, Ireland
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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43
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Ojeda-Serna IE, Rocha-Guzmán NE, Gallegos-Infante JA, Cháirez-Ramírez MH, Rosas-Flores W, Pérez-Martínez JD, Moreno-Jiménez MR, González-Laredo RF. Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals. Food Res Int 2019; 120:415-424. [PMID: 31000257 DOI: 10.1016/j.foodres.2019.03.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 02/27/2019] [Accepted: 03/07/2019] [Indexed: 02/05/2023]
Abstract
The use of organogels in food and pharmaceutical sciences has several technical problems related with restricted diffusion of the drugs and lack of a proper gelator molecule. These features are important into the new product design. An alternative to improve technological properties in organogels is the use of emulsions. However, there is a lack of knowledge about the behavior on bioaccessibility and permeability of bioactives loaded into organogel-based emulsions. The objective of the present experimental work was to study the physical properties of organogel-based emulsions made with vegetable oil loaded with three different bioactives (betulin, curcumin and quercetin) and the influence on their bioaccessibility. Organogels were made of canola or coconut oils and myverol as gelator (10% w/w). Water-in-oil emulsions (at 5, 10 and 12.5 wt% of water content) were prepared by mixing the melted proper organogel and water (80 °C) under high shear conditions (20,000 rpm). Micrographs, rheological tests (amplitude, frequency, temperature sweeps and creep-compliance measurements), DSC and particle size analysis were performed to samples. In vitro digestion (oral, gastric and intestinal phase), lipolysis assays, bioaccessibility and permeability tests by cell culture of Caco-2 were made. Organogels of coconut oil have shown poor emulsification properties.
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Affiliation(s)
- I E Ojeda-Serna
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - N E Rocha-Guzmán
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - J A Gallegos-Infante
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico.
| | - M H Cháirez-Ramírez
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - W Rosas-Flores
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - J D Pérez-Martínez
- Facultad de Ciencias Químicas, UASLP, Av. Manuel Nava No. 6, Zona Universitaria, San Luis Potosí 78210, SLP, Mexico
| | - M R Moreno-Jiménez
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - R F González-Laredo
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
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Qiu C, Wang J, Qin Y, Xu X, Jin Z. Characterization and Mechanisms of Novel Emulsions and Nanoemulsion Gels Stabilized by Edible Cyclodextrin-Based Metal-Organic Frameworks and Glycyrrhizic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:391-398. [PMID: 30532967 DOI: 10.1021/acs.jafc.8b03065] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this study, a novel emulsion stabilized by nano-cyclodextrin-based metal-organic frameworks and glycyrrhizic acid (CD-MOF/GA) was successfully fabricated, exhibiting long-term storage stability. The characterization and mechanisms for the emulsion formation with CD-MOF/GA were studied. The phase change of the emulsions from sol to gel could be controlled using different oil fractions and mass ratios of CD-MOF and GA. The rheological results showed that the emulsions were transformed from liquid emulsions to emulsion gels when the oil fractions were higher than 0.3 and the mass ratio of CD-MOF and GA was 1:3. The low-field nuclear magnetic resonance results revealed that the T22 relaxation time of emulsions decreased from 403.702 to 231.013 ms when the oil fractions increased from 0.1 to 0.6, indicating that movable water was converted to constructal water. The emulsions showed good stability, even in high-alkaline pH and high-temperature conditions.
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Yang S, Zhu M, Wang N, Cui X, Xu Q, Saleh ASM, Duan Y, Xiao Z. Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9542-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Dalkas G, Matheson AB, Vass H, Gromov A, Lloyd GO, Koutsos V, Clegg PS, Euston SR. Molecular Interactions behind the Self-Assembly and Microstructure of Mixed Sterol Organogels. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:8629-8638. [PMID: 29961328 DOI: 10.1021/acs.langmuir.8b01208] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this work, we have employed docking and atomistic molecular dynamics (MD) simulations supported by complementary experiments using atomic force microscopy, rheology, and spectroscopy to investigate the self-assembled structure of β-sitosterol and γ-oryzanol molecules into cylindrical tubules in a nonaqueous solvent. Docking models of several phytosterols, including sitosterol, with oryzanol and other sterol esters demonstrate that for systems to form tubules, the phytosterol sterane group must be stacked in a wedge shape with the ester sterane group and a hydrogen bond must form between the hydroxyl group of the phytosterol and the carbonyl group of the ester. MD of the self-assembled structure were initiated with the molecules in a roughly cylindrical configuration, as suggested from previous experimental studies, and the configurations were found to be stable during 50 ns simulations. We performed MD simulations of two tubules in proximity to better understand the aggregation of these fibrils and how the fibrils interact in order to stick together. We found that an interfibril network of noncovalent bonds, in particular van der Waals and π-π contacts, which is formed between the ferulic acid groups of oryzanol through the hydroxyl, methoxy, and aromatic groups, is responsible for the surface-to-surface interactions between fibrils; an observation supported by molecular spectroscopy. We believe that these interactions are of primary importance in creating a strong organogel network.
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Affiliation(s)
- Georgios Dalkas
- School of Engineering and Physical Sciences, Institute of Mechanical Process and Energy Engineering , Heriot-Watt University , John Muir Building , Edinburgh EH14 4AS , U.K
| | - Andrew B Matheson
- School of Physics and Astronomy , University of Edinburgh , James Clerk Maxwell Building , Edinburgh EH8 9YL , U.K
| | - Hugh Vass
- School of Physics and Astronomy , University of Edinburgh , James Clerk Maxwell Building , Edinburgh EH8 9YL , U.K
| | - Andrei Gromov
- EaStChem, School of Chemistry , University of Edinburgh , Edinburgh EH8 9YL , U.K
| | - Gareth O Lloyd
- School of Engineering and Physical Sciences, Institute of Chemical Sciences , Heriot-Watt University , William Perkin Building , Edinburgh EH14 4AS , U.K
| | - Vasileios Koutsos
- School of Engineering, Institute for Materials and Processes , University of Edinburgh , Sanderson Building , Edinburgh EH9 3FB , U.K
| | - Paul S Clegg
- School of Physics and Astronomy , University of Edinburgh , James Clerk Maxwell Building , Edinburgh EH8 9YL , U.K
| | - Stephen R Euston
- School of Engineering and Physical Sciences, Institute of Mechanical Process and Energy Engineering , Heriot-Watt University , John Muir Building , Edinburgh EH14 4AS , U.K
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Matheson A, Dalkas G, Clegg PS, Euston SR. Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food. NUTR BULL 2018; 43:189-194. [PMID: 29861662 PMCID: PMC5969301 DOI: 10.1111/nbu.12325] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low-density lipoprotein (LDL)- cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)-Diet and Health Research Industry Club (DRINC)-funded Edible Oleogels for Reduction of Saturated Fat project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.
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Affiliation(s)
- A. Matheson
- School of Physics and AstronomyUniversity of EdinburghEdinburghUK
| | - G. Dalkas
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | - P. S. Clegg
- School of Physics and AstronomyUniversity of EdinburghEdinburghUK
| | - S. R. Euston
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
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48
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Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases. Food Res Int 2018; 111:168-177. [PMID: 30007673 DOI: 10.1016/j.foodres.2018.05.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 05/07/2018] [Accepted: 05/09/2018] [Indexed: 12/17/2022]
Abstract
In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by β-sitosterol and γ-oryzanol (BG) was investigated. Medium chain triglycerides (MCT) and sunflower oil (SFO) were used as triglycerides and hexadecane (HEX) as a model of linear hydrocarbon. Lecithin was proposed due to its natural and versatile properties, showing different functionalities such as emulsifier and co-oleogelator. A study based on hierarchical organization of structured oil was performed applying techniques for bulk, meso and nanoscale. Self-sustained structures could no longer be observed after 40 wt% of BG replacement by lecithin. Small-angle X-ray scattering showed that the formed nanostructures (building blocks) were dependent on type of solvent and BG:L ratio in the mixture of oleogelators. Differential scanning calorimetry showed that stability against temperature was improved decreasing the polarity of the oil, and a time-dependent self-assembly of hybrid systems was observed from thermal and rheological measurements. Microscopy images exhibited changes on typical fibril aggregation of BG as lecithin was added, which promoted to a certain extent the suppression of ribbons. Oscillatory shear and uniaxial compression measurements were influenced by BG:L ratio and solvent mainly at higher lecithin amount. The combination of BG and MCT appeared to be the most affected by lecithin incorporation whereas SFO rendered harder oleogels. These results could contribute to understand the role of both lecithin and solvent type influencing the host oleogelator structure. It was hypothesized that intermolecular BG complex formation is hindered by lecithin, besides this phospholipid also might coexist as a different phase, causing structural changes in the gel network. Addressing the role of co-oleogelator it can provide the opportunity to tune soft materials with adjusted properties.
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Matheson A, Dalkas G, Mears R, Euston SR, Clegg PS. Stable emulsions of droplets in a solid edible organogel matrix. SOFT MATTER 2018; 14:2044-2051. [PMID: 29479616 PMCID: PMC5901067 DOI: 10.1039/c8sm00169c] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Accepted: 02/17/2018] [Indexed: 06/08/2023]
Abstract
Sitosterol and oryzanol self-assemble to form very firm gels in a range of organic solvents. However, due to the formation of sitosterol hydrate crystals, these gels are unstable in the presence of water, prohibiting the dispersal of water droplets throughout the gel matrix. We demonstrate that by using glycerol as the polar phase rather than water, droplets may be dispersed throughout the oil phase without disrupting the self-assembly of the gel. As increasing volumes of water are added to the glycerol, the G' values decrease. This can be correlated to both a drop in water activity, and also the stability of the fibrils in the presence of glycerol compared to water, as elucidated by molecular dynamics simulations. We explore how changing the total volume of polar droplets, and changing the water content of these droplets alters the strength of 15% w/w sterol gels. We find that gels exhibit G' values of ∼1 × 107 Pa even with ∼30% w/w glycerol dispersed throughout the matrix. At higher glycerol loadings, complex multiple emulsion morphologies can form.
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Affiliation(s)
- Andrew Matheson
- School of Physics and Astronomy , University of Edinburgh , James Clerk Maxwell Building , Edinburgh EH9 3FD , UK .
| | - Georgios Dalkas
- Institute of Mechanical, Process and Energy Engineering , Heriot-Watt University , Edinburgh EH14 4AS , UK
| | - Rudi Mears
- School of Physics and Astronomy , University of Edinburgh , James Clerk Maxwell Building , Edinburgh EH9 3FD , UK .
| | - Stephen R. Euston
- Institute of Mechanical, Process and Energy Engineering , Heriot-Watt University , Edinburgh EH14 4AS , UK
| | - Paul S. Clegg
- School of Physics and Astronomy , University of Edinburgh , James Clerk Maxwell Building , Edinburgh EH9 3FD , UK .
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Okuro PK, Tavernier I, Bin Sintang MD, Skirtach AG, Vicente AA, Dewettinck K, Cunha RL. Synergistic interactions between lecithin and fruit wax in oleogel formation. Food Funct 2018; 9:1755-1767. [PMID: 29508864 DOI: 10.1039/c7fo01775h] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, the effect of lecithin (LEC) on the crystallization and gelation of fruit wax (FW) with sunflower oil was researched. A synergistic effect on the gel strength was observed at FW : LEC ratios of 75 : 25 and 50 : 50, compared to the corresponding single component formulations (100 : 0 and 0 : 100). Even below the critical gelling concentration (Cg) of FW, the addition of lecithin enabled gel formation. Lecithin affected the thermal behavior of the structure by delaying both crystallization and gel formation. The phospholipid acted as a crystal habit modifier changing the microstructure of the oleogel, as was observed by polarized light microscopy. Cryo-scanning electron microscopy revealed a similar platelet-like arrangement for both FW as a single oleogelator and FW in combination with LEC. However, a denser structure could be observed in the FW : LEC oleogelator mixture. Both the oil-binding capacity and the thixotropic recovery were enhanced upon lecithin addition. These improvements were attributed to the hydrogen bonding between FW and LEC, as suggested by Raman spectroscopy. We hypothesized that lecithin alters the molecular assembly properties of the FW due to the interactions between the polar moieties of the oleogelators, which consequently impacts the hydrophobic tail (re)arrangement in gelator-gelator and solvent-gelator interactions. The lipid crystal engineering approach followed here offered prospects of obtaining harder self-standing structures at a lower oleogelator concentration. These synergistic interactions provide an opportunity to reduce the wax concentration and, as such, the waxy mouthfeel without compromising the oleogel properties.
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Affiliation(s)
- Paula K Okuro
- Laboratory of Process Engineering, Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.
| | - Iris Tavernier
- Vandemoortele Centre Lipid Science and Technology, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Mohd D Bin Sintang
- Vandemoortele Centre Lipid Science and Technology, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Gent, Belgium and Department of Food Technology and Bioprocess, Faculty of Food Science and Nutrition, University Malaysia, Sabah, Malaysia
| | - Andre G Skirtach
- Department of Molecular Biotechnology, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - António A Vicente
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
| | - Koen Dewettinck
- Vandemoortele Centre Lipid Science and Technology, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rosiane L Cunha
- Laboratory of Process Engineering, Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.
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