In the present study,gel formulations of organogels,hydrogels,and oleo-hydrogel(bigels)were evaluated as transdermal drug delivery systems for diltiazem HCL(DH).Organogels were prepared using soya-bean oil(SO)as a sol...In the present study,gel formulations of organogels,hydrogels,and oleo-hydrogel(bigels)were evaluated as transdermal drug delivery systems for diltiazem HCL(DH).Organogels were prepared using soya-bean oil(SO)as a solvent and span 60(Sp 60),cetyl alcohol(CA)or lecithinpluronic(PLO)as organogelators without and with different surfactants(2%w/w)namely span 80(Sp80),tween 20(T20)and tween 80(T80).On the other hand,hydrogels were formulated using Hydroxypropyl-methylcellulose(HPMC)polymer and bigels were prepared by mixing organogels with HPMC hydrogels.The prepared gels were analyzed microscopically,thermally by DTA and for pH,and viscosity.The effect of gelator used,surfactant types and pH of the sink on DH release from cellophane membrane was investigated.In addition,the DH permeability across the rabbit skin was evaluated.Finally,the in vivo performance of various gel formulationswas assessed based on the hypotensive effects of the drug using hypertensive albino male rat models.The microscopical analysis indicated that the solid fibers formed by gelator particles form the backbone of the organogels while bigels appeared as emulsion like.The addition of surfactants showed an increase in organogel viscosity.The thermal analysis of organogels indicated that the drug present in amorphous not in crystalline form.The release studies indicated that DH release from organogels,hydrogels and bigels could be controlled.The included surfactants decreased the DH release and permeation from organogels compared to those without surfactants using either Sp60 or CA.HPMC hydrogel and Bigels showed higher DH release and permeation rates when compared to organogels.The percent DH released in different pH values was in the following descending order:pH5.5>pH1.2>pH6.8>pH7.4.The in vivo antihypertensive activity of DH using different transdermal gels is arranged as following:hydrogels>PLO organogel>bigel>Sp 60 organogel.展开更多
Supercritical carbon dioxide(scCO_(2))co-extraction of hibiscus(Hibiscus rosa-sinensis)and coconut(Cocos nucifera)(1:1)was performed(398 bar|60℃|150 min)with 30%ethanol as the cosolvent to obtain a co-extract with ap...Supercritical carbon dioxide(scCO_(2))co-extraction of hibiscus(Hibiscus rosa-sinensis)and coconut(Cocos nucifera)(1:1)was performed(398 bar|60℃|150 min)with 30%ethanol as the cosolvent to obtain a co-extract with appreciable antidiabetic and anti-obesity properties.Ethanol was chosen as a cosolvent to enhance the polarity of scCO_(2),thereby positively impacting the yield and quality of the extract.The co-extract obtained by using pet ether as solvent exhibited lower phenolics(0.371 mg gallic acid equivalent(GAE)/g extract)and flavonoid content(0.293 mg quercetin equivalent(QE)/g of extract)than the scCO_(2)co-extract(0.721 mg GAE/g;0.362 mg QE/g).This was also reflected in the higher antioxidant capacity of the scCO_(2)co-extracts.However,no major difference in the chemical and fatty acid composition was observed.The addition of coconut shreds improved the solubility of the bioactive compounds in scCO_(2),which resulted in a greater in vitro antidiabetic(α-amylase andα-glucosidase inhibition of 36.7 and 25.8%)and anti-obesity(lipase inhibition of 18.7%)properties in the co-extract than the sole hibiscus extract.Bigels are interesting systems fabricated from a hydrogel and an oleogel that are being explored as a replacement to saturated fat and an excellent approach to improve the stability of the encapsulated bioactive compound.Bioactive bigels based onκ-carrageenan hydrogel and beeswax oleogel were prepared by incorporating the coextract,and their rheological properties were examined.The spent residue was incorporated in coconut-based confection balls by replacing the coconut shreds by 30%.Such confection balls not only gained a nutritional boost,but it also aligned with sustainable food production practices,leveraging waste by-products to create health-promoting foods.展开更多
3D printing with bigel inks exhibits substantial potential for food structuring and nutritional innovation,particularly through the enrichment of foods with vegetables rich in health-promoting bioactive compounds.This...3D printing with bigel inks exhibits substantial potential for food structuring and nutritional innovation,particularly through the enrichment of foods with vegetables rich in health-promoting bioactive compounds.This study focuses on the preparation of bigels incorporating beetroot powder.Hydrogels based on xanthan gum,carrageenan,and guar gum were used in combination with monoglyceride oleogels to formulate suitable inks for extrusion-based 3D food printing.This study investigated the effects of hydrogel type,vegetable powder content,and hydrogel:oleogel mass ratio on the microstructure,rheological properties,and extrusion behavior of the bigels.Furthermore,the printability of the selected formulations was evaluated.The inclusion of beetroot powder enhanced the structure and mechanical strength of all the hydrogels.Bigels prepared with an 80:20 mass ratio yielded homogeneous materials for all three hydrogelators.They exhibited maximum storage modulus values of 1.1E4,7.8E3,and 3.3E3 Pa for guar gum,carrageenan,and xanthan gum,respectively.Moreover,these bigels partially recovered of their initial structure after the application of high strain and demonstrated appropriate flowability for extrusion through 1.2 and 2 mm 3D printer nozzles.Successful printing of 2D(grid)and 3D(cube)structures was achieved using guar gum-based bigels,followed by carrageenan-based counterparts,which displayed superior dimensional accuracy,structural integrity,enhanced line resolution,and minimal printing errors and deformations.These findings provide valuable insights and lay the groundwork for developing more complex and functional food structures.展开更多
Curcumin is highly beneficial to the functioning of the human immune system.We studied bigel,structured with collagen,monoglycerides and diglycerides,to improve the stability and bioavailability of curcumin.We noted a...Curcumin is highly beneficial to the functioning of the human immune system.We studied bigel,structured with collagen,monoglycerides and diglycerides,to improve the stability and bioavailability of curcumin.We noted a high stability of the encapsulated curcumin(97.55%);the suitability of the bigel matrix for curcumin loading was also confirmed with an in vitro digestion study.We used curcumin-loaded bigel in meat-based,3D-printed in-between-meal foods,intended to boost the immune system of elderly people.We characterized the foods’textural properties,chemical composition,behavior during in vitro digestion and sensory acceptability.The foods,contained roughly 24%of a person’s daily protein needs,4%of their fiber needs,50%curcumin and resveratrol needs and 100%of their zinc,iron and selenium needs.Protein hydrolysis kinetics during in vitro digestion revealed that the technological steps we applied had no negative effect on the foods’digestibility.Elderly people perceived all of the foods to be delicious,easy-to-swallow and soft.In addition,people suffering from dysphagia attributed high scores for the mouthfeel-related question.Bigel holds great promise as a food-compatible curcumin delivery system for foods aimed at elderly people.展开更多
This study evaluated the role of plant-based biphasic gel(bigel)formulations in replacing commercial fats(i.e.,butter and shortening)in shortbread.Bigels were prepared by combining an alginate/κ-carrageenan-based hyd...This study evaluated the role of plant-based biphasic gel(bigel)formulations in replacing commercial fats(i.e.,butter and shortening)in shortbread.Bigels were prepared by combining an alginate/κ-carrageenan-based hydrogel(20%w/w)with a rice bran wax/soybean oil oleogel(80%w/w),with and without emulsifiers(monoglycerides).The formulated bigels successfully mimicked solid fat functionality in short doughs by providing the desired shortening power and producing doughs of low elasticity.The resulting cookies were more tender and presented comparable cellular structure,moisture content,and water activity than traditional shortbread.Bigel cookies spread at a lesser degree than butter and shortening cookies,which was attributed to the bigels’high melting range and potentially representing an advantage in products where lateral expansion is undesired(e.g.,cookies of specific shapes).The presence of monoglycerides in one of the bigel formulations did not provide additional quality improvements to the cookies.Therefore,the bigel formulation without monoglycerides can be considered not only a plant-based but also a clean-label alternative to solid fats.Bigel performance was also compared to that of a commercial low-saturated fat palm oil-containing spread.Unlike bigels,this vegetable oil spread failed to produce short doughs and shortbread of acceptable quality.Overall,the bigels represent a suitable alternative to commercial solid fats with an improved fatty acid profile,free from palm oil and animal-based ingredients.展开更多
文摘In the present study,gel formulations of organogels,hydrogels,and oleo-hydrogel(bigels)were evaluated as transdermal drug delivery systems for diltiazem HCL(DH).Organogels were prepared using soya-bean oil(SO)as a solvent and span 60(Sp 60),cetyl alcohol(CA)or lecithinpluronic(PLO)as organogelators without and with different surfactants(2%w/w)namely span 80(Sp80),tween 20(T20)and tween 80(T80).On the other hand,hydrogels were formulated using Hydroxypropyl-methylcellulose(HPMC)polymer and bigels were prepared by mixing organogels with HPMC hydrogels.The prepared gels were analyzed microscopically,thermally by DTA and for pH,and viscosity.The effect of gelator used,surfactant types and pH of the sink on DH release from cellophane membrane was investigated.In addition,the DH permeability across the rabbit skin was evaluated.Finally,the in vivo performance of various gel formulationswas assessed based on the hypotensive effects of the drug using hypertensive albino male rat models.The microscopical analysis indicated that the solid fibers formed by gelator particles form the backbone of the organogels while bigels appeared as emulsion like.The addition of surfactants showed an increase in organogel viscosity.The thermal analysis of organogels indicated that the drug present in amorphous not in crystalline form.The release studies indicated that DH release from organogels,hydrogels and bigels could be controlled.The included surfactants decreased the DH release and permeation from organogels compared to those without surfactants using either Sp60 or CA.HPMC hydrogel and Bigels showed higher DH release and permeation rates when compared to organogels.The percent DH released in different pH values was in the following descending order:pH5.5>pH1.2>pH6.8>pH7.4.The in vivo antihypertensive activity of DH using different transdermal gels is arranged as following:hydrogels>PLO organogel>bigel>Sp 60 organogel.
基金supported by All India Council for Technical Education(AICTE),Government of India.
文摘Supercritical carbon dioxide(scCO_(2))co-extraction of hibiscus(Hibiscus rosa-sinensis)and coconut(Cocos nucifera)(1:1)was performed(398 bar|60℃|150 min)with 30%ethanol as the cosolvent to obtain a co-extract with appreciable antidiabetic and anti-obesity properties.Ethanol was chosen as a cosolvent to enhance the polarity of scCO_(2),thereby positively impacting the yield and quality of the extract.The co-extract obtained by using pet ether as solvent exhibited lower phenolics(0.371 mg gallic acid equivalent(GAE)/g extract)and flavonoid content(0.293 mg quercetin equivalent(QE)/g of extract)than the scCO_(2)co-extract(0.721 mg GAE/g;0.362 mg QE/g).This was also reflected in the higher antioxidant capacity of the scCO_(2)co-extracts.However,no major difference in the chemical and fatty acid composition was observed.The addition of coconut shreds improved the solubility of the bioactive compounds in scCO_(2),which resulted in a greater in vitro antidiabetic(α-amylase andα-glucosidase inhibition of 36.7 and 25.8%)and anti-obesity(lipase inhibition of 18.7%)properties in the co-extract than the sole hibiscus extract.Bigels are interesting systems fabricated from a hydrogel and an oleogel that are being explored as a replacement to saturated fat and an excellent approach to improve the stability of the encapsulated bioactive compound.Bioactive bigels based onκ-carrageenan hydrogel and beeswax oleogel were prepared by incorporating the coextract,and their rheological properties were examined.The spent residue was incorporated in coconut-based confection balls by replacing the coconut shreds by 30%.Such confection balls not only gained a nutritional boost,but it also aligned with sustainable food production practices,leveraging waste by-products to create health-promoting foods.
基金the financial support by the Consejo Nacional de Investigaciones Científicas y Técnicas(CONICET)[grant number PIP 2021-2023 No.101968]Universidad Nacional del Sur(UNS)of Argentina[grant number PGI 24/M163 PGI 24/M172]Agencia Nacional de Promoción Científica y Tecnológica(ANPCyT)[grant number PICT-2021-0273].
文摘3D printing with bigel inks exhibits substantial potential for food structuring and nutritional innovation,particularly through the enrichment of foods with vegetables rich in health-promoting bioactive compounds.This study focuses on the preparation of bigels incorporating beetroot powder.Hydrogels based on xanthan gum,carrageenan,and guar gum were used in combination with monoglyceride oleogels to formulate suitable inks for extrusion-based 3D food printing.This study investigated the effects of hydrogel type,vegetable powder content,and hydrogel:oleogel mass ratio on the microstructure,rheological properties,and extrusion behavior of the bigels.Furthermore,the printability of the selected formulations was evaluated.The inclusion of beetroot powder enhanced the structure and mechanical strength of all the hydrogels.Bigels prepared with an 80:20 mass ratio yielded homogeneous materials for all three hydrogelators.They exhibited maximum storage modulus values of 1.1E4,7.8E3,and 3.3E3 Pa for guar gum,carrageenan,and xanthan gum,respectively.Moreover,these bigels partially recovered of their initial structure after the application of high strain and demonstrated appropriate flowability for extrusion through 1.2 and 2 mm 3D printer nozzles.Successful printing of 2D(grid)and 3D(cube)structures was achieved using guar gum-based bigels,followed by carrageenan-based counterparts,which displayed superior dimensional accuracy,structural integrity,enhanced line resolution,and minimal printing errors and deformations.These findings provide valuable insights and lay the groundwork for developing more complex and functional food structures.
基金funded by European Social Fund(project No 09.3.3-LMT-K-712-23-0050)under grant agreement with the Research Council of Lithuania(LMTLT)funded by Research and Innovation Fund of Kaunas University of Technology(project grant No.PP2022/58/3)+1 种基金the Research Fund of Lithuanian University of Health Sciences(project grant No.2022-JV-00024)funding from the Research Council of Lithuania(LMTLT),agreement No S-A-UEI-23-1(22-12-2023).
文摘Curcumin is highly beneficial to the functioning of the human immune system.We studied bigel,structured with collagen,monoglycerides and diglycerides,to improve the stability and bioavailability of curcumin.We noted a high stability of the encapsulated curcumin(97.55%);the suitability of the bigel matrix for curcumin loading was also confirmed with an in vitro digestion study.We used curcumin-loaded bigel in meat-based,3D-printed in-between-meal foods,intended to boost the immune system of elderly people.We characterized the foods’textural properties,chemical composition,behavior during in vitro digestion and sensory acceptability.The foods,contained roughly 24%of a person’s daily protein needs,4%of their fiber needs,50%curcumin and resveratrol needs and 100%of their zinc,iron and selenium needs.Protein hydrolysis kinetics during in vitro digestion revealed that the technological steps we applied had no negative effect on the foods’digestibility.Elderly people perceived all of the foods to be delicious,easy-to-swallow and soft.In addition,people suffering from dysphagia attributed high scores for the mouthfeel-related question.Bigel holds great promise as a food-compatible curcumin delivery system for foods aimed at elderly people.
基金the Iowa Agriculture and Home Economics Experiment Station,Ames,Iowa,USA,project No.IOW04202,which is sponsored State of Iowa funds.
文摘This study evaluated the role of plant-based biphasic gel(bigel)formulations in replacing commercial fats(i.e.,butter and shortening)in shortbread.Bigels were prepared by combining an alginate/κ-carrageenan-based hydrogel(20%w/w)with a rice bran wax/soybean oil oleogel(80%w/w),with and without emulsifiers(monoglycerides).The formulated bigels successfully mimicked solid fat functionality in short doughs by providing the desired shortening power and producing doughs of low elasticity.The resulting cookies were more tender and presented comparable cellular structure,moisture content,and water activity than traditional shortbread.Bigel cookies spread at a lesser degree than butter and shortening cookies,which was attributed to the bigels’high melting range and potentially representing an advantage in products where lateral expansion is undesired(e.g.,cookies of specific shapes).The presence of monoglycerides in one of the bigel formulations did not provide additional quality improvements to the cookies.Therefore,the bigel formulation without monoglycerides can be considered not only a plant-based but also a clean-label alternative to solid fats.Bigel performance was also compared to that of a commercial low-saturated fat palm oil-containing spread.Unlike bigels,this vegetable oil spread failed to produce short doughs and shortbread of acceptable quality.Overall,the bigels represent a suitable alternative to commercial solid fats with an improved fatty acid profile,free from palm oil and animal-based ingredients.
