A Study of the Quantitative Relationship between Yield Strength and Crystal Size Distribution of Beeswax Oleogels

Engineering crystal network of supramolecular Oleogel via kinetical regulation for improved lutein bioaccessibility

This study presented an approach for controlling supramolecular oleogel crystal network by regulating kinetical factors - specifically, a combination of cooling temperature and aging period. Results indicated that only under long aging period, supramolecular oleogels prepared at different cooling temperature exhibited distinct crystal morphology compared to those under short aging period. The physicochemical properties of oleogels were affected by different crystal networks. Therefore, further research on oleogels under longed aging was explored. For lutein encapsulation, it was observed that supramolecular oleogels with denser crystal network exhibited higher lutein bioaccessibility. This was probably because the denser crystal network providing a solid physical barrier that effectively protected lutein unaffected by gastric acid degradation. Additionally, the micellar capacity was also enhanced to accommodate lutein due to release of long chain fatty acid from the gelator glycerol monostearate (GMS). Collectively, kinetical factors regulation facilitated rational design of oleogels for delivery of lipid-soluble bioactive compounds.

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

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.

Physicochemical Properties of Beeswax: The Effects of Cooking Methods and Harvesting Positions

Beeswax is an important agricultural product in many developing countries and its quality can be affected by various factors of the harvesting and processing. This study compared the extraction yield as well as physicochemical properties of beeswax melted by different methods (solar energy and conventional method) and collected at different positions (surface of honeycomb and the old nest cakes). Obtained results showed that melting method mainly affected the recovery yield of beeswax and did not cause significant changes of chemical properties of products. However, samples collected at the surface of honeycomb seemed to have a higher quality in compared to samples collected from the old nest cakes.

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.

Multiscale Mechanical Performance of Wood: From Nano- to Macro-Scale across Structure Hierarchy and Size Effects

This review describes methods and results of studying the mechanical properties of wood at all scales: from nano- to macro-scale. The connection between the mechanical properties of material and its structure at all these levels is explored. It is shown that the existing size effects in the mechanical properties of wood, in a range of the characteristic sizes of the structure of about six orders of magnitude, correspond to the empirical Hall-Petch relation. This “law” was revealed more than 60 years ago in metals and alloys and later in other materials. The nature, as well as the particular type of the size dependences in different classes of materials can vary, but the general trend, “the smaller the stronger”, remains true both for wood and for other cellulose-containing materials. The possible mechanisms of the size effects in wood are being discussed. The correlations between the mechanical and thermophysical properties of wood are described. Several examples are used to demonstrate the possibility to forecast the macromechanical properties of wood by means of contactless thermographic express methods based on measuring temperature diffusivity. The research technique for dendrochronological and dendroclimatological studies by means of the analysis of microhardness and Young’s modulus radial dependences in annual growth rings is described.