Stable emulsions of droplets in a solid edible organogel matrix

Matheson, Andrew B.; Δάλκας, Γεώργιος; Mears, R. B.; Euston, Stephen R.; Clegg, Paul S.

doi:10.1039/c8sm00169c

Cited by 25 publications

(39 citation statements)

References 29 publications

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“…However, if increased interactions lead to an enhanced bundle formation of the tubes the effective tube surface to stabilize the gel is reduced. This is in line with the fact that the addition of glycerol showed lower G’ values than oloegels with triglyceride oil . The data presented in this manuscript again confirms this observation.…”

Section: Resultssupporting

confidence: 90%

On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels

Scharfe

Ahmane

Seilert

et al. 2019

Euro J Lipid Sci & Tech

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The role of solvent composition (polar minor components, PC) on β‐sitosterol/γ‐oryzanol oleogel formation, appearance, and properties is studied. Solvent composition is altered via thermal treatment and the elimination of natural PC from untreated sunflower and canola oil. A maximum in oleogel hardness is found. DSC reveals that sol‐gel transition is increasingly suppressed with the level of PC. This is attributed to two distinct mechanisms: enlarged interactions of PC with the structuring elements and a reduction in diffusion due to a higher solvent viscosity. Gel‐sol‐transition consists of two concurrent processes: decomposition of tube bundles (peak fronting) and the dissolution of tubes (peak). The peak area decreases with increasing solvent permittivity while simultaneously the area of the fronting increases. Gel‐sol‐transition temperatures are practically invariable for all samples indicating that the maximum in gel hardness cannot be related to changes in the solubility of the sterols. AFM microscopy reveals that the arrangement of the elements of scaffolding changes considerably with the level of PC. This work demonstrates the strong impact of PC on the self‐assembly of β‐sitosterol/γ‐oryzanol and oleogel properties. A detailed characterization of the oils is thus inevitable to perform trustworthy research. Practical Applications: It is widely known that a high intake of saturated fatty acids increases the risk of suffering from cardiovascular diseases. Unfortunately, their ability to provide unique texture to food products can hardly be met. Oleogelation has the potential to deliver the solid structure necessary for various fat‐based food products by transferring an oil rich in essential fatty acids into a solid‐like structure. Moreover, the nutritional value of these oils remains nearly unchanged. It is found that oil composition, precisely the fatty acid composition of the TAGs and minor oil components have a profound impact on oleogel properties. Fundamental understanding of network properties and formation of oleogels helps to maximize their capability for industrial application. The work presented reveals that detailed documentation of the quality of the oils, in particular the fatty acid composition and presence of polar minor components, is a necessary prerequisite to conduct reliable scientific work in the field oleogel research. Hardness and spatial arrangement of network building blocks of of β‐sitosterol/γ‐oryzanol oleogels is modified in the presence/absence of polar minor components.

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Section: Resultssupporting

confidence: 90%

On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels

Scharfe

Ahmane

Seilert

et al. 2019

Euro J Lipid Sci & Tech

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“…Figure taken from Matheson et al . () – published by The Royal Society of Chemistry. [Colour figure can be viewed at wileyonlinelibrary.com]…”

Section: Results Of the ‘Edible Oleogels For Reduction Of Saturated Fmentioning

confidence: 99%

Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food

et al. 2018

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This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low‐density lipoprotein (LDL)‐ cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)–Diet and Health Research Industry Club (DRINC)–funded Edible Oleogels for Reduction of Saturated Fat project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.

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“…An efficient approach for obtaining the initial layer of the tubular structure of sitosterol and oryzanol has been described in our recent study. 12 This fragment-and knowledge-based docking approach was also used in this study with slight adaptation so as to obtain tubular structures with six layers. The approach we used to build the sitosterol-oryzanol tubule six-layer model is described below.…”

Section: Methodsmentioning

confidence: 99%

“…Consequently, we performed molecular dynamics simulations of tubules constructed using both sitosterol and oryzanol, and sitosterol and CHEMS, in a manner similar to that which we used to investigate the effect of polar solvents on tubules previously. 12 The buffer of minimum 10 Å between the tubule and the periodic box wall was selected so that the tubules in both systems do not interact with their own images during the simulation time ( Figure S4). Whilst we have tested a cut-off 12 Å, however the computational cost was high and therefore a cut-off of 10 Å was chosen.…”

Section: Scheme 2 Chemical Structures Of Phytosterols Used In Dockinmentioning

confidence: 99%

Molecular Interactions behind the Self-Assembly and Microstructure of Mixed Sterol Organogels

et al. 2018

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In this work, we have employed docking and atomistic molecular dynamics (MD) simulations supported by complementary experiments using atomic force microscopy, rheology, and spectroscopy to investigate the self-assembled structure of β-sitosterol and γ-oryzanol molecules into cylindrical tubules in a nonaqueous solvent. Docking models of several phytosterols, including sitosterol, with oryzanol and other sterol esters demonstrate that for systems to form tubules, the phytosterol sterane group must be stacked in a wedge shape with the ester sterane group and a hydrogen bond must form between the hydroxyl group of the phytosterol and the carbonyl group of the ester. MD of the self-assembled structure were initiated with the molecules in a roughly cylindrical configuration, as suggested from previous experimental studies, and the configurations were found to be stable during 50 ns simulations. We performed MD simulations of two tubules in proximity to better understand the aggregation of these fibrils and how the fibrils interact in order to stick together. We found that an interfibril network of noncovalent bonds, in particular van der Waals and π-π contacts, which is formed between the ferulic acid groups of oryzanol through the hydroxyl, methoxy, and aromatic groups, is responsible for the surface-to-surface interactions between fibrils; an observation supported by molecular spectroscopy. We believe that these interactions are of primary importance in creating a strong organogel network.

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Stable emulsions of droplets in a solid edible organogel matrix

Abstract: Sitosterol–oryzanol organogels are unstable near water, but are shown to be stable in the presence of glycerol.

Cited by 25 publications

References 29 publications

On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels

On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels

Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food

Molecular Interactions behind the Self-Assembly and Microstructure of Mixed Sterol Organogels

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