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Mileti O, Baldino N, Luzzi S, Lupi FR, Gabriele D. Interfacial Rheological Study of β-Casein/Pectin Mixtures at the Air/Water Interface. Gels 2024; 10:41. [PMID: 38247764 PMCID: PMC10815610 DOI: 10.3390/gels10010041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/20/2023] [Accepted: 12/27/2023] [Indexed: 01/23/2024] Open
Abstract
Colloidal food products, such as emulsions, foams, gels, and dispersions, are complex systems that need the presence of stabilizing agents to enable their formation and provide stability. Proteins are often used for food foams and emulsions because of their ability to lower interfacial tension and make viscoelastic interfaces. Generally, to improve the resistance against rupture, polysaccharides are used in association with the proteins. Pectin is a complex polysaccharide that can help to stabilize foams or emulsions. This work aims at studying the mechanical resistance of the interface formed by mixtures of β-casein and pectin at high and low methoxylation degrees at the air/water interface using dilatational and shear kinematics. Frequency sweep tests, in the linear region, were performed in shear at different aging times and in dilatational mode, and the rheological data were analyzed. The transient data of the surface tension were analyzed by kinetic models to obtain the characteristic rates of the interfacial phenomena. The kinetic mechanisms of the protein/pectin mixed systems are controlled by protein and show a weak gel behavior for short aging times. The interfaces obtained with both pectins in a mixture with β-casein evolved with time, gelling and showing a solid-like behavior at concentrations of 1 and 10 g/L and after 3.5 h of aging time. The interfacial shear trend obtained suggests a good stabilizing effect of the pectins from citrus with long aging times.
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Affiliation(s)
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.) University of Calabria, I-87036 Rende, Italy; (O.M.); (S.L.); (F.R.L.); (D.G.)
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Mileti O, Baldino N, Paleologo MFO, Lupi FR, Marra M, Iacopetta D, Gabriele D. Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods. Antioxidants (Basel) 2023; 12:1950. [PMID: 38001803 PMCID: PMC10669131 DOI: 10.3390/antiox12111950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/23/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, the increasing demand for alternative foods has shifted research toward new sources enriched with nutraceutical molecules. It is well known that many diseases are caused by oxidative stress; thus, the supplementation of antioxidants has been proposed to reduce it. Cannabis sativa L. is an interesting species that could provide an alternative source of antioxidants. This work aimed to investigate the possibility of optimizing the yield of cannabidiol (CBD) and recovering it from residual biomass (stalks), valorizing the residual biomass, and using this for protein bar preparation. Different extraction methods were used, and High-Pressure Liquid Chromatography (HPLC) analysis was used to analyze the extracts. Antioxidant power was investigated using the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. The best results in terms of CBD yield were obtained via dynamic maceration after decarboxylation with a quantity of 26.7 ± 2 mgCBD/graw material from inflorescences. The extract also shows good antioxidant power with an IC50 value of 38.1 ± 1.1 µg/mL measured using the DPPH assay. The CBD extract was added to the hemp oil to obtain dough for protein bars. The doughs were studied by taking rheological and technological measurements, and it was found that the protein bars could provide an excellent means for the consumption of products enriched with antioxidants because their CBD anti-inflammatory activity is preserved after cooking.
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Affiliation(s)
- Olga Mileti
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Mario F. O. Paleologo
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Francesca R. Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Maria Marra
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, Cosenza, Italy (D.I.)
| | - Domenico Iacopetta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, Cosenza, Italy (D.I.)
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
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Mileti O, Baldino N, Filice F, Lupi FR, Sinicropi MS, Gabriele D. Formulation Study on Edible Film from Waste Grape and Red Cabbage. Foods 2023; 12:2804. [PMID: 37509896 PMCID: PMC10379064 DOI: 10.3390/foods12142804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 07/17/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
(1) Background: Recent research on the valorization of agro-industrial waste has attempted to obtain new products. Grape residue is a waste product used in the grape wine industry that is rich in anthocyanins, as well as leaves and waste parts from red cabbage processing. Anthocyanins, thanks to their various functionalities, can be recovered and used as active and intelligent agents in food packaging. Anthocyanins have antioxidant properties that help to prevent cardiovascular disease. (2) Methods: In this study, the process of extracting waste was studied using solvent and supercritical CO2 extraction. The obtained anthocyanins were used in starch-based food film formulations. Several formulations were studied using rheometric techniques and the effect of adding anthocyanins on optimal film formulation was investigated. (3) Results: Solvent extractions resulted in a maximum extraction yield. The extracts obtained were used for the preparation of coating and edible films, optimized in the formulation. (4) Conclusions: The addition of anthocyanins to films resulted in increased sample structuring and mechanical properties that are valid for applications, like dipping using coverage methods. The packaging is also attractive and pH-sensitive.
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Affiliation(s)
- Olga Mileti
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Arcavacata Rende, CS, Italy
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Arcavacata Rende, CS, Italy
| | - Francesco Filice
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Arcavacata Rende, CS, Italy
| | - Francesca R Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Arcavacata Rende, CS, Italy
| | - Maria Stefania Sinicropi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, I-87036 Rende, CS, Italy
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Arcavacata Rende, CS, Italy
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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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Baldino N, Carnevale I, Laitano F, Lupi FR, Curcio S, Gabriele D. Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03409-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Shakeel A, Farooq U, Iqbal T, Yasin S, Lupi FR, Gabriele D. Key characteristics and modelling of bigels systems: A review. Mater Sci Eng C Mater Biol Appl 2018; 97:932-953. [PMID: 30678982 DOI: 10.1016/j.msec.2018.12.075] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 12/23/2018] [Accepted: 12/23/2018] [Indexed: 12/01/2022]
Abstract
Bigels are interesting semisolid formulations with better properties for different applications such as cosmetics and pharmaceutical systems. Due to the mixing of two phases of different nature (polar and apolar), bigels possess some interesting features like ability to deliver hydrophilic and hydrophobic drugs, better spreadability and water washability, improved permeability of drugs, enhanced hydration of stratum corneum and ability to manipulate the drug release rate. The main objective of this review article is to provide a thorough insight into the important characteristics of bigels together with the discussion on modelling of bigel systems to relate their properties with individual constituents and different parameters. Moreover, some important applications of bigels are also discussed by considering some examples from the literature.
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Affiliation(s)
- Ahmad Shakeel
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan; Faculty of Civil Engineering and Geosciences, Department of Hydraulic Engineering, Rivers, Ports, Waterways and Dredging Engineering, Delft University of Technology, Stevinweg 1, 2628 CN Delft, the Netherlands.
| | - Ujala Farooq
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Tanveer Iqbal
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Saima Yasin
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Francesca R Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
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Baldino N, Mileti O, Lupi FR, Gabriele D. Rheological surface properties of commercial citrus pectins at different pH and concentration. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Lupi FR, Shakeel A, Greco V, Baldino N, Calabrò V, Gabriele D. Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Quintieri AM, Filice E, Amelio D, Pasqua T, Lupi FR, Scavello F, Cantafio P, Rocca C, Lauria A, Penna C, De Cindio B, Cerra MC, Angelone T. The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats. Nutr Metab Cardiovasc Dis 2016; 26:603-613. [PMID: 27113292 DOI: 10.1016/j.numecd.2016.02.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 01/14/2016] [Accepted: 02/02/2016] [Indexed: 01/04/2023]
Abstract
BACKGROUND AND AIMS Obesity is often associated with an increased cardiovascular risk. The food industry and the associated research activities focus on formulating products that are a perfect mix between an adequate fat content and health. We evaluated whether a diet enriched with Bio-Oil Spread (SD), an olive oil-based innovative food, is cardioprotective in the presence of high-fat diet (HFD)-dependent obesity. METHODS AND RESULTS Rats were fed for 16 weeks with normolipidic diet (ND; fat: 6.2%), HFD (fat: 42%), and ND enriched with SD (6.2% of fat + 35.8% of SD). Metabolic and anthropometric parameters were measured. Heart and liver structures were analyzed by histochemical examination. Ischemic susceptibility was evaluated on isolated and Langendorff-perfused cardiac preparations. Signaling was assessed by Western blotting. Compared to ND rats, HFD rats showed increased body weight and abdominal obesity, dyslipidemia, and impaired glucose tolerance. Morphological analyses showed that HFD is associated with heart and liver modifications (hypertrophy and steatosis, respectively), lesser evident in the SD group, together with metabolic and anthropometric alterations. In particular, IGF-1R immunodetection revealed a reduction of hypertrophy in SD heart sections. Notably, SD diet significantly reduced myocardial susceptibility against ischemia/reperfusion (I/R) with respect to HFD through the activation of survival signals (Akt, ERK1/2, and Bcl2). Systolic and diastolic performance was preserved in the SD group. CONCLUSIONS We suggest that SD may contribute to the prevention of metabolic disorders and cardiovascular alterations typical of severe obesity induced by an HFD, including the increased ischemic susceptibility of the myocardium. Our results pave the way to evaluate the introduction of SD in human alimentary guidelines as a strategy to reduce saturated fat intake.
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MESH Headings
- Abdominal Fat/metabolism
- Abdominal Fat/physiopathology
- Adiposity
- Animal Feed
- Animals
- Apoptosis
- Biomarkers/blood
- Blood Glucose/metabolism
- Diet, High-Fat
- Dietary Supplements
- Disease Models, Animal
- Dyslipidemias/blood
- Dyslipidemias/etiology
- Dyslipidemias/prevention & control
- Extracellular Signal-Regulated MAP Kinases/metabolism
- Glucose Intolerance/blood
- Glucose Intolerance/etiology
- Glucose Intolerance/prevention & control
- Hypertrophy, Left Ventricular/etiology
- Hypertrophy, Left Ventricular/pathology
- Hypertrophy, Left Ventricular/physiopathology
- Hypertrophy, Left Ventricular/prevention & control
- Isolated Heart Preparation
- Lipids/blood
- Liver/metabolism
- Liver/pathology
- Metabolic Syndrome/blood
- Metabolic Syndrome/etiology
- Metabolic Syndrome/physiopathology
- Metabolic Syndrome/prevention & control
- Myocardial Infarction/blood
- Myocardial Infarction/pathology
- Myocardial Infarction/physiopathology
- Myocardial Infarction/prevention & control
- Myocardial Reperfusion Injury/blood
- Myocardial Reperfusion Injury/pathology
- Myocardial Reperfusion Injury/physiopathology
- Myocardial Reperfusion Injury/prevention & control
- Myocardium/metabolism
- Myocardium/pathology
- Non-alcoholic Fatty Liver Disease/blood
- Non-alcoholic Fatty Liver Disease/etiology
- Non-alcoholic Fatty Liver Disease/pathology
- Non-alcoholic Fatty Liver Disease/prevention & control
- Obesity, Abdominal/blood
- Obesity, Abdominal/etiology
- Obesity, Abdominal/physiopathology
- Obesity, Abdominal/prevention & control
- Olive Oil/administration & dosage
- Proto-Oncogene Proteins c-akt/metabolism
- Proto-Oncogene Proteins c-bcl-2/metabolism
- Rats, Sprague-Dawley
- Receptor, IGF Type 1/metabolism
- Signal Transduction
- Ventricular Function, Left
- Ventricular Remodeling
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Affiliation(s)
- A M Quintieri
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - E Filice
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - D Amelio
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - T Pasqua
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - F R Lupi
- Department of Information, Modeling, Electronics and System Engineering, University of Calabria, Rende, Italy
| | - F Scavello
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - P Cantafio
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - C Rocca
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - A Lauria
- ASL San Marco Argentano (CS), Veterinary Medicine Section, Italy
| | - C Penna
- Department of Biological and Clinical Sciences, San Luigi Gonzaga Hospital, University of Turin, Turin, Italy
| | - B De Cindio
- Department of Information, Modeling, Electronics and System Engineering, University of Calabria, Rende, Italy
| | - M C Cerra
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy; National Institute of Cardiovascular Research, Bologna, Italy.
| | - T Angelone
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy; National Institute of Cardiovascular Research, Bologna, Italy.
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Lupi FR, Shakeel A, Greco V, Oliviero Rossi C, Baldino N, Gabriele D. A rheological and microstructural characterisation of bigels for cosmetic and pharmaceutical uses. Mater Sci Eng C Mater Biol Appl 2016; 69:358-65. [PMID: 27612723 DOI: 10.1016/j.msec.2016.06.098] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 04/18/2016] [Accepted: 06/29/2016] [Indexed: 11/16/2022]
Abstract
Bigels are biphasic systems formed by water-based hydrogels and oil-based organogels, mainly studied, in the last few years, for pharmaceutical and cosmetic application focused on the controlled delivery of both lipophilic and hydrophilic active agents. The rheological properties of bigels depend on both the amount and the rheological characteristics of single structured phases. Moreover, it can be expected that, at large fractions of one of the starting gels, systems more complex than oil-in-water or water-in-oil can be obtained, yielding bicontinuous or matrix-in-matrix arrangement. Model bigels were investigated from a microstructural (i.e. microscopy and electrical conductivity tests) and rheological point of view. The hydrogel was prepared by using a low-methoxyl pectin whereas the organogel was prepared by using olive oil and, as gelator, a mixture of glyceryl stearate and policosanol. Model bigels were obtained by increasing the amount of organogel mixed with the hydrogel, and microstructural characterisation evidenced an organogel-in-hydrogel behaviour for all investigated samples, even though at the highest organogel content a more complex structure seems to arise. A semi-empirical model, based on theoretical equations developed for suspensions of elastic spheres in elastic media, was proposed to relate bigel rheological properties to single phase properties and fractions.
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Affiliation(s)
- Francesca R Lupi
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Ahmad Shakeel
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Valeria Greco
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Cesare Oliviero Rossi
- Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci, Cubo 14D, I-87036 Rende, CS, Italy.
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
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Lupi FR, Gentile L, Gabriele D, Mazzulla S, Baldino N, de Cindio B. Olive oil and hyperthermal water bigels for cosmetic uses. J Colloid Interface Sci 2015; 459:70-78. [PMID: 26263497 DOI: 10.1016/j.jcis.2015.08.013] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 08/04/2015] [Accepted: 08/05/2015] [Indexed: 11/25/2022]
Abstract
Bigels are biphasic systems produced with an organogel (or oleogel) and a hydrogel mixed together at high shear rates. These systems are promising for different uses, among them the formulation of new cosmetic matrices for cosmetic agents delivery is under investigation. In the present paper, a common cosmetic formulation for skin care was enriched with increasing fractions of monoglycerides of fatty acids/olive oil organogels, in order to understand the rheology and the microstructure of these systems. Small amplitude oscillation tests, NMR-self diffusion analysis, contrast phase microscopy and electric conductivity confirmed that the addition of the organogel caused a microstructural change of the starting material, which turned from O/W to a more complex system where, probably, a matrix-in-matrix structure is present at the highest fractions of added organogel.
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Affiliation(s)
- F R Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - L Gentile
- Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci, Cubo 14D, I-87036 Rende, CS, Italy.
| | - D Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - S Mazzulla
- Department of Biology, Ecology and Earth Science (Di.B.E.S.T.), University of Calabria, Via P. Bucci, Cubo 6C, I-87036 Rende, CS, Italy.
| | - N Baldino
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - B de Cindio
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
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Affiliation(s)
- Francesca R. Lupi
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | - Domenico Gabriele
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | | | - Noemi Baldino
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | - Bruno de Cindio
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
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Seta L, Baldino N, Gabriele D, Lupi FR, Cindio BD. Rheology and adsorption behaviour of β-casein and β-lactoglobulin mixed layers at the sunflower oil/water interface. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.10.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Seta L, Baldino N, Gabriele D, Lupi FR, de Cindio B. The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lupi FR, Gabriele D, Baldino N, Mijovic P, Parisi OI, Puoci F. Olive oil/policosanol organogels for nutraceutical and drug delivery purposes. Food Funct 2013; 4:1512-20. [DOI: 10.1039/c3fo60259a] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Seta L, Baldino N, Gabriele D, Lupi FR, de Cindio B. The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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