Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion

Gao, Yuxing; Yi, Lei; Wu, Yuehan; Liang, Hongshan; Li, Jing; Pei, Ying; Li, Yan; Li, Bin; Luo, Xiaogang; Liu, Shilin

doi:10.1016/j.foodchem.2021.129203

Cited by 56 publications

(24 citation statements)

References 39 publications

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“…Bigels were prepared following the procedure described above while the effect of mixing temperature on the final gel properties was examined for the first time. Previous studies suggested two basic mixing conditions: mixing of cold, pre-set gels (Martinez et al 2021 27 at 25 °C; Martins et al , 2019 15 at 22 °C) and mixing of liquid, unset (Behera et al , 2014 36 at 50 °C, Öğütcü et al , 2015 32 at 80 °C, Samui et al , 2020 20 at 70 °C, and Zheng et al , 2020 23 at 80 °C) or melted (Binks & Rocher, 2009 34 at 90 °C, and Gao et al , 2021 35 at 50 °C) phases. The former type of homogenization requires a long mixing period to achieve a homogeneous system.…”

Section: Resultsmentioning

confidence: 99%

“…43,44 The chosen homogenization temperature, 42 °C, is below the crystallization onset of the wax and oleogel phase, which starts at ∼47 °C (determined by DSC, results not shown). Therefore, wax nucleation and crystallization occur during the homogenization process, leading to possible hydrogel droplet surface stabilization in addition to possible droplet-droplet interactions through wax crystalemulsifier 45 or crystal-crystal 35 interactions. Sucrose ester molecules and crystals are also expected to occupy the hydrogel : oleogel interface, 46 and thus, a combined stabilization effect is expected.…”

Section: Bigel Preparation Conditionsmentioning

confidence: 99%

“…The bigels’ mixing procedure is commonly achieved by mixing two hot phases at temperatures higher than 70 °C (ref. 23, 32 and 34–37) or two cold, gelled phases. 15,21,27,38 The effect of the homogenization or mixing temperature on a bigels’ characteristic has not been explored to date.…”

Section: Introductionmentioning

confidence: 99%

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The effect of preparation temperature and composition on bigel performance as fat replacers

Vershkov

2023

Food Funct.

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Section: Resultsmentioning

confidence: 99%

Section: Bigel Preparation Conditionsmentioning

confidence: 99%

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The effect of preparation temperature and composition on bigel performance as fat replacers

Vershkov

2023

Food Funct.

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“…Since the BW-MCT oleogel was the internal oil phase of O/W OPEs, the three-dimensional network structure in OPEs was relatively loose, and the molecular interactions were weak under the encapsulation and dilution of the aqueous phase. As a result, FIB-OPEs and SPH-OPEs presented lower viscosity than the oleogel [ 45 ], which contributed to expanding the application in food (such as functional beverages). It can be seen from Figure 6 a that the viscosity of FIB-OPEs (743 mPa·s at shear rate of 0.1 s −1 ) was lower than that of SPH-OPEs (2050 mPa·s at shear rate of 0.1 s −1 ).…”

Section: Resultsmentioning

confidence: 99%

Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery

Zhou

Wei

et al. 2022

Gels

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This study aimed to explore the effects and mechanisms of differently shaped aggregates of ovotransferrin (OVT) particles on oleogel-based Pickering emulsions (OPEs). Medium-chain triglyceride oil-based oleogels were constructed using beeswax, and their gel-sol melting temperatures were investigated. Atomic force microscopy confirmed that both OVT fibrils and OVT spheres were successfully prepared, and the three-phase contact angle measurements indicated that fibrous and spherical aggregates of OVT particles possessed great potential to stabilize the OPEs. Afterward, the oil-in-water OPEs were fabricated using oleogel as the oil phase and OVT fibrils/spheres as the emulsifiers. The results revealed that OPEs stabilized with OVT fibrils (FIB-OPEs) presented a higher degree of emulsification, smaller droplet size, better physical stability and stronger apparent viscosity compared with OPEs stabilized with OVT spheres (SPH-OPEs). The freeze–thaw stability test showed that the FIB-OPEs remained stable after three freeze–thaw cycles, while the SPH-OPEs could barely withstand one freeze–thaw cycle. An in vitro digestion study suggested that OVT fibrils conferred distinctly higher lipolysis (46.0%) and bioaccessibility (62.8%) of curcumin to OPEs.

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“…The only notable difference between the two creams was that the initial apparent viscosity of CPropolis was slightly lower than that of CBlank. The addition of green propolis extract, characterized by a complex mixture of substances, including the flavonoids highlighted in Figure 1 , seems to have modified the interactions between the droplets, resulting in a decrease in viscosity [ 52 ]. After 15 days, however, no differences were found between the creams ( Table S2 ), suggesting the need for a longer time for the dispersion to reach the equilibrium when propolis is added.…”

Section: Discussionmentioning

confidence: 99%

A New Approach to Atopic Dermatitis Control with Low-Concentration Propolis-Loaded Cold Cream

et al. 2021

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Atopic dermatitis (AD) is a chronic inflammatory skin disease that is difficult to treat. Traditional cold cream, a water-in-oil emulsion made from beeswax, is used to alleviate AD symptoms in clinical practice, although its effectiveness has not been scientifically proven. The addition of propolis has the potential to impart anti-inflammatory properties to cold cream. However, in high concentrations, propolis can trigger allergic reactions. Thus, the objective of this work was to develop a cold cream formulation based on purified beeswax containing the same amount of green propolis present in raw beeswax. The impact of adding this low propolis concentration to cold cream on AD control was evaluated in patients compared to cold cream without added propolis (CBlank). Raw beeswax was chemically characterized to define the propolis concentration added to the propolis-loaded cold cream (CPropolis). The creams were characterized as to their physicochemical, mechanical, and rheological characteristics. The effect of CPropolis and CBlank on the quality of life, disease severity, and skin hydration of patients with AD was evaluated in a triple-blind randomized preclinical study. Concentrations of 34 to 120 ng/mL of green propolis extract reduced TNF-α levels in LPS-stimulated macrophage culture. The addition of propolis to cold cream did not change the cream’s rheological, mechanical, or bioadhesive properties. The preclinical study suggested that both creams improved the patient’s quality of life. Furthermore, the use of CPropolis decreased the disease severity compared to CBlank.

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Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion

Cited by 56 publications

References 39 publications

The effect of preparation temperature and composition on bigel performance as fat replacers

The effect of preparation temperature and composition on bigel performance as fat replacers

Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery

A New Approach to Atopic Dermatitis Control with Low-Concentration Propolis-Loaded Cold Cream

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