Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids

Nasirpour‐Tabrizi, Parisa; Azadmard‐Damirchi, Sodeif; Hesari, Javad; Heshmati, Maryam Khakbaz; Savage, Geoffrey P.

doi:10.1016/j.lwt.2020.110107

Cited by 25 publications

(9 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…G’ and G” do not intercept (no point of G’ is equal to G”) at the studied frequencies, which may suggest that the bigel does not show gel-to-sol transformation. This fact can indicate the presence of stronger internal forces in the bigel, which represent a solid-like behavior for this matrix [ 6 , 22 ].…”

Section: Resultsmentioning

confidence: 99%

“…G' and G" do not intercept (no point of G' is equal to G") at the studied frequencies, which may suggest that the bigel does not show gel-to-sol transformation. This fact can indicate the presence of stronger internal forces in the bigel, which represent a solid-like behavior for this matrix [6,22]. For the viscometry measurements results (Figure 4), coconut oil bigel showed a different behavior in comparison to the others as it presented up to 4.7 s− 1 increases in the instantaneous viscosity (ƞ'), after which point a decrease was observed.…”

Section: Rheological Propertiesmentioning

confidence: 91%

See 1 more Smart Citation

Bigels as Delivery Systems of Bioactive Fatty Acids Present in Functional Edible Oils: Coconut, Avocado, and Pomegranate

Machado

Sousa

Rodriguez‐Alcalá

et al. 2023

Gels

View full text Add to dashboard Cite

Bioactive fatty acids possess several benefits for human health; however, these molecules show a reduced oxidative stability and consequently reduced bioavailability. This work aimed to develop novel bigels as a strategy to protect bioactive fatty acids present in three different vegetable oils with nutritional attributes (coconut oil, avocado oil, and pomegranate oil) during passage through the gastrointestinal tract (GIT). Bigels were prepared using monoglycerides-vegetable oil oleogel and carboxymethyl cellulose hydrogel. These bigels were analyzed in terms of structure and rheological characteristics. According to the rheological properties, bigels exhibited a solid-like behavior since G’ was higher than G”. The results showed that the proportion of oleogel was essential to the viscosity of the final formulation as an increase in this fraction was responsible for an increase in viscosity. The fatty acids profile was evaluated before and after simulated GIT. The bigels protected the fatty acids against degradation; in the case of coconut oil, the reduction of key fatty acids was 3 times lower; for avocado oil, 2 times lower; and for pomegranate oil, 1.7 times lower. These results suggest that bigels can be used as part of an important strategy for bioactive fatty acid delivery for food applications.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Rheological Propertiesmentioning

confidence: 91%

Bigels as Delivery Systems of Bioactive Fatty Acids Present in Functional Edible Oils: Coconut, Avocado, and Pomegranate

Machado

Sousa

Rodriguez‐Alcalá

et al. 2023

Gels

View full text Add to dashboard Cite

show abstract

“…In addition, FL can be used in anti‐cancer therapy (Buckner et al., 2019 ). FL is rich in the omega‐3 PUFA α‐linolenic acid (ALA) (Nasirpour‐Tab rizi et al., 2020 ; Yadav et al., 2021 ; Zhu et al., 2020 ). Our results are in accordance with those of Nasirpour‐Tabrizi et al (Nasirpour‐Tab rizi et al., 2020 ), who published that the omega‐3 essential FA ALA comprises about 59% of the total FAs of FL.…”

Section: Resultsmentioning

confidence: 99%

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Bartkienė

Bartkevičs

Bērziņa

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

Nowadays, the popularity of plant-based edible oils is on the rise; they are gaining the interest of consumers because of their functional and health-promoting properties (Vasseghian et al., 2020). Moreover, consumers are increasingly choosing nontraditional oils in search of new food sensory properties and greater functionality.For this reason, edible oils prepared from sea buckthorn, mustard, flaxseed, hempseed, and camelina seeds at small-scale agriculture companies are gaining popularity.Oil prepared from sea buckthorn has a high content of palmitoleic acid; however, oils prepared from seeds and pulp have a different fatty acid (FA) profile (Ciesarová et al., 2020). Sea buckthorn seeds contain 12.5% oil, and the whole fruits, on average, 10% (Zielińska & Nowak, 2017). In addition, sea buckthorn is rich in tocopherols and other bioactive compounds (Olas, 2018;Tudor et al., 2020).

show abstract

“…Chen et al [ 11 ] investigated the effect of emulgels enriched with β-carotene as a margarine alternative for sponge cakes to decrease the total saturated or trans-fat content in bakery products. Nasirpour-Tabrizi et al [ 12 ] studied the rheological and physicochemical properties of low-fat spreadable emulgels containing ω-3 fatty acids in a matrix of carrageenan, xanthan gum and maltodextrin. Oppong et al [ 13 ] proposed rice flour-based emulgels for producing healthier oven-baked fish nuggets; according to the authors, this technology allows the lipid content to be controlled and lipid oxidation to be delayed.…”

Section: Introductionmentioning

confidence: 99%

“…Different gelling agents were proposed to structure the water phase (that is, the usual dispersing medium) [ 2 ], such as polysaccharides [ 11 , 12 , 13 ], proteins [ 14 , 15 , 16 ], mixtures of them [ 17 ] and, more recently, dietary fiber [ 18 , 19 ] for functional food applications.…”

Section: Introductionmentioning

confidence: 99%

Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

Bruno

Lupi

Mammolenti

et al. 2022

Foods

View full text Add to dashboard Cite

Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the aim of designing their macroscopic properties for food uses and predicting their characteristics with a rheological model. According to previous investigations, fiber suspensions behave as “particle gels” and, consequently, the derived emulgels’ properties are strongly dependent on the fiber concentration and on process conditions adopted to produce them. Therefore, a rotor–stator system was used to prepare emulgels with increasing fiber content and with different levels of energy and power used for mixing delivered to the materials. An investigation of particle gels was then carried out, fixing the operating process conditions according to emulgel results. Furthermore, the effect of the dispersed (oil) phase volume fraction was varied and a modified semi-empirical Palierne model was proposed with the aim of optimizing a correlation between rheological properties and formulation parameters, fixing the process conditions.

show abstract

Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids

Cited by 25 publications

References 49 publications

Bigels as Delivery Systems of Bioactive Fatty Acids Present in Functional Edible Oils: Coconut, Avocado, and Pomegranate

Bigels as Delivery Systems of Bioactive Fatty Acids Present in Functional Edible Oils: Coconut, Avocado, and Pomegranate

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model

Contact Info

Product

Resources

About