Feeding Study of 12-Hydroxystearic Acid Oleogels

Hughes, N.E.; Rush, James W. E.; Marangoni, Alejandro G.

doi:10.1016/b978-0-12-814270-7.00016-2

Cited by 4 publications

(2 citation statements)

References 30 publications

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“…The capability to control or delay the rate of carotenoids release in the gut is very significant. The micellization rate of b-carotene and its consequent bioavailability will be dependent on the carrier structure [49]. The micellization rate of the bioactive incorporated in canola oil gelled with 12-hydroxystearic acid differed from the values exhibited by liquid canola oil with b-carotene during in vitro digestion.…”

Section: Oleogels Seen As An Opportunity To Tailor Lipid Digestibilitmentioning

confidence: 99%

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Okuro

Martins

Vicente

et al. 2020

Current Opinion in Food Science

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The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously? (ii) How could the framework of an oleogel contribute to a specific structure design strategy? (iii) How does oleogels' structure influence bioactivity during digestion? A deeper understanding of these issues widens the range of opportunities foreseen for oleogel applications in food matrices. This paper presents the most relevant developments in the field, including the role of ingredients on structured oilbased systems. The authors' perspective towards digestibility of oleogels and oleogel-derived structures is also addressed.

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Section: Oleogels Seen As An Opportunity To Tailor Lipid Digestibilitmentioning

confidence: 99%

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Okuro

Martins

Vicente

et al. 2020

Current Opinion in Food Science

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“…It has been reported that the properties of oleogels vary significantly, which is dependent upon the molecular architecture of the oleogelator network [ 2 ]. Over the years, oleogels have been utilized in diverse fields ranging from food (e.g., preparation of cookies, cakes, chocolates, meat products, and ice-cream) and cosmetics to pharmaceutical industries (e.g., topical, ocular, and oral drug delivery systems) [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ]. However, an incredible increment in the popularity and use of oleogel-based systems as novel drug delivery devices have been witnessed ever since.…”

Section: Introductionmentioning

confidence: 99%

Graphene Oxide Increases Corneal Permeation of Ciprofloxacin Hydrochloride from Oleogels: A Study with Cocoa Butter-Based Oleogels

Qureshi

Choudhary

Mohanty³

et al. 2020

Gels

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In this work, oleogels of cocoa butter (CB), rice bran oil (RBO), and graphene oxide (GO) were prepared. The prepared oleogels were subjected to various characterization techniques such as bright-field microscopy, X-ray diffraction (XRD), crystallization kinetics, differential scanning calorimetry (DSC), and mechanical studies. The influence of increasing GO content on the in vitro drug release and ex vivo corneal permeation of the model drug (ciprofloxacin HCl—CPH) from the oleogels was also investigated. Bright-field micrographs showed that increment in GO content reduced the size of the globular particles of CB. XRD analysis revealed that CB was crystallized in its β’ and β polymorphic forms in the oleogels, which was in agreement with thermal studies. The mechanical characterization demonstrated that the presence of GO improved the elastic nature and stress-bearing properties of the oleogels. Moreover, GO altered the crystallization kinetics of CB in the oleogels in a composition-dependent manner. The in vitro release of CPH from the oleogels occurred through either Fickian diffusion or fat network relaxation or a combination thereof. Furthermore, the inclusion of GO enhanced the ex vivo permeation of CPH molecules across the caprine cornea. Hence, we concluded that the prepared oleogels could be explored as potential delivery systems for ophthalmic applications.

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Margarines and Spreads

Chrysan

2020

Bailey's Industrial Oil and Fat Products

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This article discusses margarines and spreads, which were developed as butter substitutes. Trends of historical production, consumption, and constituents, as well as regulatory status in the United States including standards of identity and labeling, label claims, and regulations for trans‐fats are discussed. Product characteristics such as spreadability, oil separation, and melting and ingredients including oils, oil blends, milk products, proteins, emulsifiers, preservatives, and coloring agents are also covered. In addition, processing and other specialty spreads are discussed in this article.

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Feeding Study of 12-Hydroxystearic Acid Oleogels

Cited by 4 publications

References 30 publications

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Graphene Oxide Increases Corneal Permeation of Ciprofloxacin Hydrochloride from Oleogels: A Study with Cocoa Butter-Based Oleogels

Margarines and Spreads

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