Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels

Exploring Cellulose Triacetate Nanofibers as Sustainable Structuring Agent for Castor Oil: Formulation Design and Rheological Insights

Developing gelled environmentally friendly dispersions in oil media is a hot topic for many applications. This study aimed to investigate the production of electrospun cellulose triacetate (CTA) nanofibers and to explore their potential application as a thickening agent for castor oil. The key factors in the electrospinning process, including the intrinsic properties of CTA solutions in methylene chloride (DCM)/ethanol (EtOH), such us the shear viscosity, surface tension, and electrical conductivity, were systematically studied. The impact of the CTA fiber concentration and the ratio of DCM/EtOH on the rheological properties of the gel-like dispersions in castor oil was then investigated. It was found that dispersions with a non-Newtonian response and above a critical concentration (5 wt.%), corresponding to approximately 2-2.5 times the entanglement concentration, are required to produce defect-free nanofibers. The average fiber diameter increased with CTA concentration. Further, the morphology and texture of the electrospun nanofibers are influenced by the ratio of solvents used. The rheological properties of dispersions are strongly influenced by the concentration and surface properties of nanofibers, such as their smooth or porous textures, which allow their modulation. Compared to other commonly used thickeners, such as synthetic polymers and metal soaps, CTA electrospun nanofibers have a much higher oil structuring capacity. This work illustrated the potential of using CTA nanofibers as the foundation for fabricating gel-like dispersions in oil media, and thus exerting hierarchical control of rheological properties through the use of a nanoscale fabrication technique.

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

Controllable Drug-Release Ratio and Rate of Doxorubicin-Loaded Natural Composite Films Based on Polysaccharides: Evaluation of Transdermal Permeability Potential

In drug delivery systems, it is crucial to develop a drug carrier capable of regulating both the drug-release rate and the drug-release ratio. This study proposes a method for controlling the drug-release ratio/rate using doxorubicin-loaded natural composite films composed of polysaccharides (cellulose, chitin, chitosan, or cellulose nanocrystal) and mineral substances (MMT: montmorillonite). We succeeded in controlling the doxorubicin release ratio from 25 to 88% depending on the natural polysaccharide. Likewise, the reduction rate differed depending on the type of natural polysaccharide, whereas the reduction in release was achieved by mixing MMT. Cellulose had the largest reduction in the drug release ratio, approximately 30%, and cellulose nanocrystals showed little change. Furthermore, we conducted a skin permeation test on the natural polysaccharide film with the highest release rate to confirm its transdermal permeability potential. The polysaccharide doxorubicin-loaded film sustainably released doxorubicin for 2 days, which indicated the potential of a carrier for DDS applications.

Bioethanol lignin-rich residue from olive stones for electrospun nanostructures development and castor oil structuring

This work describes the chemical and structural characterization of a lignin-rich residue from the bioethanol production of olive stones and its use for nanostructures development by electrospinning and castor oil structuring. The olive stones were treated by sequential acid/steam explosion pretreatment, further pre-saccharification using a hydrolytic enzyme, and simultaneous saccharification and fermentation (PSSF). The chemical composition of olive stone lignin-rich residue (OSL) was evaluated by standard analytical methods, showing a high lignin content (81.3 %). Moreover, the structural properties were determined by Fourier-transform infrared spectroscopy, nuclear magnetic resonance, and size exclusion chromatography. OSL showed a predominance of β-β' resinol, followed by β-O-4' alkyl aryl ethers and β-5' phenylcoumaran substructures, high molecular weight, and low S/G ratio. Subsequently, electrospun nanostructures were obtained from solutions containing 20 wt% OSL and cellulose triacetate with variable weight ratios in N, N-Dimethylformamide/Acetone blends and characterized by scanning electron microscopy. Their morphologies were highly dependent on the rheological properties of polymeric solutions. Gel-like dispersions can be obtained by dispersing the electrospun OSL/CT bead nanofibers and uniform nanofiber mats in castor oil. The rheological properties were influenced by the membrane concentration and the OSL:CT weight ratio, as well as the morphology of the electrospun nanostructures.

Evaluation of Oleogels Stabilized by Particles of Birch Outer Bark Extract through a Novel Approach

Structuring liquid oils into oleogels using natural and abundant biomass components as gelling agents is of great significance in fields such as foods, pharmaceuticals, and cosmetics. In this work, a more energy-efficient and technologically simpler approach for directly preparing birch outer bark extract particles containing oleogel was used. This method involves introducing birch outer bark extract particles into the oil phase directly from the extract solution, combining both the evaporation of solution and gel formation. As a result, stable oleogels of various vegetable oils (sunflower, almond, olive, and hemp seed) were obtained with birch outer bark extract particle contents of 4-10%. Infrared spectroscopy and particle size analysis confirmed that when increasing the content of extract particles in the oil, increasing self-assembly of extract particles via hydrogen bonding occurs, leading to the formation of a more structured network. This is consistent with gel strength values from rheological tests of oleogels, which also increased with particle concentration. The obtained oleogels showed important properties such as good tolerance to time-dependent deformation, shear thinning, and thermoreversibility.

Influence of Silicon Additives on Tribological and Rheological Test Results for Vegetable Lubricants

This paper describes an investigation of the effects of silicone-containing additives on the tribological and rheological properties of various lubricant blends. Aerosil® and layered silicate were used to modify lubricants containing rapeseed, linseed and soy oil that were thickened with soap thickener. Tribological tests were carried out using a four-ball concentric contact tester. On the basis of the data obtained from the tribological studies of the selected lubricant blends, it was concluded that the addition of amorphous silica increased the anti-seizure and anti-wear properties of the tested lubricants. The addition of montmorillonite caused a significant increase in the values of the individual parameters determining the level of lubricating properties of the tested lubricants in comparison with the lubricants modified with the silica additive. Based on the results of the rheological tests of the studied lubricants, it was found that the applied additives caused a change in the dynamic viscosity and chemical structure of the tested lubricants, expressed by a change in the values of the G' and G″ indices. The main finding of this manuscript was to demonstrate that the use of montmorillonite and aerosil additives improves the functional properties of vegetable-based plastic lubricants. The performance of tribological and rheological tests is of great scientific importance, as it provides an insight into the interaction of siliceous additives with the results of tribological tests on vegetable-oil-based greases. These findings make it possible to determine the behaviour of the lubricant under load and add to the knowledge of vegetable greases.

Self-Healing Oxalamide Organogelators of Vegetable Oil

The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC-MS method. The influence of the oil type (sunflower, soybean, and olive oil) on gelation efficiency of diverse oxalamide derivatives was examined by oscillatory rheology. The oxalamide gelators showed thermoreversible and thixotropic properties in vegetable oils with a minimum gelation concentration of just 0.025 wt%. The substitution of palm fats with gelled sunflower oil applied in cocoa and milk spreads at gelator concentrations lower than 0.2 wt% have shown promising viscoelastic properties compared to that of the original food products.