Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer

Brito, Gabriela B.; Di‐Sarli, Vanessa Oliveira; Martins, Matheus T.; Rosário, Denes Kaic Alves do; Ract, Juliana Neves Rodrigues; Conté-Júnior, Carlos Adam; Torres, Alexandre Guedes; Castelo-Branco, Vanessa Naciuk

doi:10.1016/j.foostr.2022.100264

Cited by 43 publications

(30 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Notably, the baking temperature, approximately 180 °C, could have expedited chemical reactions between the citrus fibre present in the oleogels and other compounds created during baking (Brito et al ., 2022). This interaction might have resulted in the formation of new Schiff bases, subsequently leading to the creation of fresh browning pigments (Leceta et al ., 2013; Brito et al ., 2022). This effect was more pronounced in cookies where CF ‐WPI‐based oleogel with 5% CF was used, compared to those with 3% CF .…”

Section: Resultsmentioning

confidence: 99%

“…The utilization of citrus fibre in a pickering emulsion-based oleogel E. Genc et al more structured material (Chen et al, 2010;Brito et al, 2022). 5% CF-WPI showed higher G 0 values in all oleogel samples.…”

Section: International Journal Of Food Science and Technology 2024mentioning

confidence: 95%

“…Typically, oleogels are created by adding oleogelators (such as beeswax, monoglyceride and ethyl cellulose) directly to liquid oil. The dispersed oleogelators can then self‐assemble into stable networks, resulting in a solid‐like gel structure (Brito et al ., 2022; Li et al ., 2023a). However, the choices for selecting oleogelators are restricted because they must be soluble in oil.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Genc,

Karasu,

Akcicek

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn this study, the oleogel was produced by Pickering emulsion‐based method by using citrus fibre (CF)‐whey protein isolate (WPI) colloidal complex. The obtained oleogels were characterised by rheological and textural properties, and then the oleogels were used in cookies as an alternative to palm oil. The four oleogels (1% to 5%) were fabricated using a CF‐10% WPI complex. Shear thinning rheological behaviour was observed in all emulsion and oleogel samples. The G values were greater than the G values, indicating that solid‐like behaviour dominated in all emulsion and oleogel samples. All oleogel samples had a higher than 90% oil‐holding capacity. The visual appearance of 3% CF‐10% WPI and 5% CF‐10% WPI showed no surface oil, and more integrity structure means that could well trap oil in a gel matrix. Increasing CF% concentration reduced oil droplets and created a more compact structure, particularly at 3% and 5% CF‐10% WPI. An increase in CF concentration from 2% to 5% led to an increase in the hardness value of the dried products and cookies that CF formed a 3D network structure with binds liquid oil. The oxidative stability showed that no significant changes were found between the 3% CF‐10% WPI and palm cookies (P < 0.05). Cookies containing oleogels with a 3% CF content exhibited a visual resemblance to this trait, suggesting a colour appearance that closely resembled cookies made with palm oil. The incorporation of oleogels into the cookie recipe proved to be an effective substitute for palm oil. CF‐10% WPI oleogels show promise for use in cookie preparation as a replacement for palm oil, offering potential as substitutes for saturated and trans fats in food products.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: International Journal Of Food Science and Technology 2024mentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Genc,

Karasu,

Akcicek

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Vanillin also has antioxidant properties that are used to improve the antioxidant properties of polymers and have less harmful health effects compared to synthetic antioxidants [ 136 ]. A study by Brito et al demonstrated that vanillin structured stronger and more mechanically stable chitosan-based oleo-gels at low concentration, thus vanillin appears to be a promising candidate as saturated or trans-fat replacers in processed foods and was effectively used in a proof-of-application set of experiments with cookies [ 137 ].…”

Section: Polymers and Cross-linking Agentsmentioning

confidence: 99%

A Comprehensive Review of Cross-Linked Gels as Vehicles for Drug Delivery to Treat Central Nervous System Disorders

Mashabela

Maboa

Miya

et al. 2022

Gels

View full text Add to dashboard Cite

Gels are attractive candidates for drug delivery because they are easily producible while offering sustained and/or controlled drug release through various mechanisms by releasing the therapeutic agent at the site of action or absorption. Gels can be classified based on various characteristics including the nature of solvents used during preparation and the method of cross-linking. The development of novel gel systems for local or systemic drug delivery in a sustained, controlled, and targetable manner has been at the epitome of recent advances in drug delivery systems. Cross-linked gels can be modified by altering their polymer composition and content for pharmaceutical and biomedical applications. These modifications have resulted in the development of stimuli-responsive and functionalized dosage forms that offer many advantages for effective dosing of drugs for Central Nervous System (CNS) conditions. In this review, the literature concerning recent advances in cross-linked gels for drug delivery to the CNS are explored. Injectable and non-injectable formulations intended for the treatment of diseases of the CNS together with the impact of recent advances in cross-linked gels on studies involving CNS drug delivery are discussed.

show abstract

“…Nevertheless, it is important to highlight that chitosan showed a low oil solubility. This fact should be compensated for to allow the formation of an adequate tridimensional network to retain the oil, thus forming a gel as mentioned Brito et al [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Chincho (Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box–Behnken Design

Cerrón-Mercado

Ruiz

Cama

et al. 2022

Gels

View full text Add to dashboard Cite

The aim of this work was to obtain chitosan nanoparticles (<1000 nm) with chincho (Tagetes elliptica Sp.) essential oil (CEO-CSNPs) using the ionic gelation method. A Box–Behnken design (BBD) was applied, using chitosan solution (CS) pH (4.0, 4.4, 4.8); the mass ratio of CS/CEO (1:0.7, 1:0.85, 1:1.0) and the mass ratio of CS/CS-tripolyphosphate (1:0.46, 1:0.58, 1:0.7) as independent variables. The formulation-dependent variables, encapsulation efficiency (EE) and loading capacity (LC) of the CEO-CSNPs were evaluated. BBD determined that optimal conditions for CEO-CSNPs were pH: 4.4, CS/CEO mass ratio 1:0.7 and CS/TPP mass ratio 1:0.46. Once the optimization was defined, particle size (PS), zeta potential (ZP), polydispersity index (PDI), CEO-CSNPs morphological studies, in vitro CEO release, and antibacterial activity were determined. The CEO-CSNPs showed an EE of 52.64% and a LC of 11.56%, with a diameter of 458.5 nm, with a ZP of 23.30mV, and a PDI of 0.418. The SEM studies showed that the nanoparticles were rounded and had uniform shapes. In addition, CEO-CSNPs showed a minimum inhibitory concentration against Staphylococcus aureus, Salmonella infantis and Escherichia coli of 5.29, 10.57 and 10.57 µg/mL, respectively. These results could be very useful for the stabilization of chincho essential oil for food industry purposes. However, several studies about the release, as well as interaction with food matrices, will be necessary.

show abstract

Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer

Cited by 43 publications

References 47 publications

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

A Comprehensive Review of Cross-Linked Gels as Vehicles for Drug Delivery to Treat Central Nervous System Disorders

Development of Chincho (Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box–Behnken Design

Contact Info

Product

Resources

About