Vitamin E-loaded bigels and emulsions: Physicochemical characterization and potential biological application

Martinez, Renata Miliani; Magalhães, Wagner Vidal; Sufi, Bianca da Silva; Padovani, Giovana; Nazato, Lucas Idacir Sbrugnera; Velasco, Maria Valéria Robles; Lannes, Suzana Caetano da Silva; Baby, André Rolim

doi:10.1016/j.colsurfb.2021.111651

Cited by 48 publications

(23 citation statements)

References 41 publications

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“…The use of bigels can be an alternative for the development of nutritionally enriched foods (Rehman et al, 2014). The bi‐phasic nature can allow delivery of multiple bioactives (e.g., lipids, pigments, vitamins, probiotics), while the physicochemical properties can modulate the release and confer protection to the encapsulated compounds (Martinez et al, 2021; Zhu et al, 2021; Zhuang, Clark, & Acevedo, 2021). Additionally, the ability to tailor their physicochemical and structural properties can also be of extreme importance to ensure bigels' versatility toward the incorporation into different food matrices (Fasolin et al, 2021).…”

Section: Oleogels and Bigels As Potential Saturated Fat Replacersmentioning

confidence: 99%

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Silva

Cerqueira

Martins

et al. 2022

J Americ Oil Chem Soc

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The nutritional quality of processed foods is being increasingly questioned by consumers and the trend toward diets that promote health and well‐being has thus grown significantly. With this in mind, food science has sought to develop products replacing ingredients that can be harmful to consumers. This is not an easy task because, besides health‐ and well‐being‐related issues (e.g., nutritional and eventual nutraceutical properties), the new products must also meet consumers' expectations regarding sensory attributes (e.g., flavor, texture, color), while also complying with the legal regulations of the countries where they are supposed to be sold. These aspects are addressed in this article, with a special focus on the replacement of saturated fats by healthier options. Although saturated fats play an important role in many foods, as a consequence of their technological and organoleptic properties, consumption of saturated fats has been correlated with serious health issues. These factors highlight the need to replace saturated fats with healthier alternatives. One of the options to improve upon these problems is the use of edible structured oils that display a healthier fatty acid profile. As such, the development of oleogels and bigels has been of great interest as a solution for the replacement of saturated fat, and will be explored in‐depth in this review.

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Section: Oleogels and Bigels As Potential Saturated Fat Replacersmentioning

confidence: 99%

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Silva

Cerqueira

Martins

et al. 2022

J Americ Oil Chem Soc

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“…Spreadability of the bigels looks to be a very attractive property as it could be applied in the healthier spread formulations. However, bigels were already used as cream analogues [ 12 ], as vitamin E, lycopene, β-carotene and a probiotic delivery system [ 13 , 14 , 15 ] and even as potential food ink for the 3D printing [ 16 ]. However, these systems were never applied in the food-grade spreads preparation.…”

Section: Introductionmentioning

confidence: 99%

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

Baltuonytė

Eisinaitė

Kazernavičiūtė

et al. 2022

Foods

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In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).

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“…They are of three types: O/W (an organogel dispersed into hydrogel), W/O (a hydrogel dispersed into organogel), or a bi-continuous system [ 13 ]. Pharmaceutical and cosmetic bigels focus on the ability to deliver both hydrophilic and lipophilic compounds, good spreadability, water washability, and moisturizing and emollient effects [ 14 , 15 ]. The structure and distribution of each phase play an important role in the development of the biphasic systems [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Pharmaceutical and cosmetic bigels focus on the ability to deliver both hydrophilic and lipophilic compounds, good spreadability, water washability, and moisturizing and emollient effects [14,15]. The structure and distribution of each phase play an important role in the development of the biphasic systems [14].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Physical, Mechanical, Biopharmaceutical Properties of Emulgels and Bigel Containing Ciclopirox Olamine

et al. 2022

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Emulsions are thermodynamically unstable systems and it is difficult to produce biphasic formulations with large amounts of oil. The aim of our study was to prepare biphasic formulations containing 1% ciclopirox olamine and to determine the influence of the method of oil incorporation (without and with emulsifier and gelifier) on the physical (pH, particle size, rheological properties), mechanical, and biopharmaceutical properties of the formulations. It was found that the use of a poloxamer 407 gel as the hydrophase could result in a stable formulation when an oil with (EPG) or without an emulsifier (APG) or oleogel (OPG) was used as the oily phase. The results of the studies showed that the addition of an emulsifier (polysorbate 80) led to a decrease in the sol-gel temperature, a slower release of ciclopirox olamine, and a higher stability in the freeze–thaw test. However, regardless of the way the oil is incorporated, the particles are distributed in the same range and the antifungal activity against T. rubrum is the same. It is possible to create a biphasic formulation with a large amount of oil and poloxamer gel, but for greater stability, it is recommended to include an emulsifier in the composition.

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Vitamin E-loaded bigels and emulsions: Physicochemical characterization and potential biological application

Cited by 48 publications

References 41 publications

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

Assessment of Physical, Mechanical, Biopharmaceutical Properties of Emulgels and Bigel Containing Ciclopirox Olamine

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