Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions

Xia, Tianhang; Wei, Zihao; Xue, Changhu

doi:10.1016/j.lwt.2021.112454

Cited by 23 publications

(11 citation statements)

References 47 publications

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“…The latter results seem to confirm the stability of gels due to the cross-linking of the three-dimensional network as a formation mechanism of the oleogel, as previously stated by Doan et al [ 36 ]. Similar findings were illustrated by Xia et al [ 53 ] when testing binary systems of carnauba wax (CW) and 1-docosanol (DS) at different ratios for oleogels production. The authors observed a stronger interaction between CW and DS under the ratio of 1:4, which then helped to form a more compact three-dimensional network, thus resulting in greater oscillatory properties.…”

Section: Resultssupporting

confidence: 85%

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Principato

Carullo

Bassani

et al. 2021

Foods

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In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.

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Section: Resultssupporting

confidence: 85%

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Principato

Carullo

Bassani

et al. 2021

Foods

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“…The gel-sol melting temperatures of BW-MCT oleogels were measured through the typical tube inversion method [ 55 ]. BW-MCT oleogel samples structured by different amounts of BW were inverted and submerged below the water surface.…”

Section: Methodsmentioning

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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“…Among the studies on the preparation of emulsions containing oleogels ( Table 2 ), the following substances were used as surfactants, emulsifiers, and stabilizers: monoglycerides [ 77 , 103 , 106 , 113 , 116 ], tween 80 [ 106 , 113 ], lecithin [ 103 , 108 ], k-carrageenan [ 99 , 112 ], nanocrystalline cellulose [ 109 , 110 , 114 ], whey protein concentrate [ 99 ], cream [ 90 ], soy protein isolate [ 97 ], sodium caseinate [ 108 ], insoluble tea protein [ 112 ], fish collagen [ 104 ], Pluronic F-68 [ 106 ], chitosan [ 107 ], tween 20 [ 113 ], sorbitan monooleate [ 108 ], lupeol [ 113 ], lactoferrin [ 105 ], phytosterols, tea saponin, Quillaja saponin, and octenyl succinate starch [ 108 ]. The following oils were used in the oil phase for obtaining the emulsion: sunflower [ 115 ], including high-oleic [ 29 , 77 , 111 ], corn [ 104 , 105 , 107 ], olive [ 111 ], including extra virgin [ 106 , 110 ], rapeseed [ 90 , 99 ], soybean [ 109 , 114 ], cotton [ 29 ] canola oil [ 113 ], coconut oil [ 113 ], fish oil [ 112 ], walnut oil [ …”

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 99%

“…The following oils were used in the oil phase for obtaining the emulsion: sunflower [ 115 ], including high-oleic [ 29 , 77 , 111 ], corn [ 104 , 105 , 107 ], olive [ 111 ], including extra virgin [ 106 , 110 ], rapeseed [ 90 , 99 ], soybean [ 109 , 114 ], cotton [ 29 ] canola oil [ 113 ], coconut oil [ 113 ], fish oil [ 112 ], walnut oil [ 97 ], refined palm oil [ 90 ], linseed oil [ 90 ], as well as Industrial blend oil [ 116 ] and fat blend [ 111 ]. The following components were used to structure emulsion-based oleogels: carnauba wax [ 29 , 104 , 111 , 116 ], rice bran wax [ 97 ], candelilla wax [ 77 , 90 , 105 ], beeswax [ 109 , 114 ], behenyl alcohol [ 104 , 105 ], milk fat [ 90 ], solid fat [ 103 ], fully hydrogenated Crambe oil [ 77 ], ethyl cellulose [ 107 ]. β-carotene [ 29 , 111 , 114 , 115 , 116 ], curcumin [ 105 , 106 , 113 ], vitamin D 3 [ 29 , 116...…”

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 99%

“…The following components were used to structure emulsion-based oleogels: carnauba wax [ 29 , 104 , 111 , 116 ], rice bran wax [ 97 ], candelilla wax [ 77 , 90 , 105 ], beeswax [ 109 , 114 ], behenyl alcohol [ 104 , 105 ], milk fat [ 90 ], solid fat [ 103 ], fully hydrogenated Crambe oil [ 77 ], ethyl cellulose [ 107 ]. β-carotene [ 29 , 111 , 114 , 115 , 116 ], curcumin [ 105 , 106 , 113 ], vitamin D 3 [ 29 , 116 ] vitamin A [ 29 , 116 ], quercetin [ 113 ], astaxanthin [ 104 ] were used as bioactive substances to deliver or study their preservation.…”

Section: Ultrasonic Treatment Of Food Colloidal Systems Containing Ol...mentioning

confidence: 99%

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Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.

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Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions

Cited by 23 publications

References 47 publications

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

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

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

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