Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil(cyclopentasiloxane) to the gelation p...Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil(cyclopentasiloxane) to the gelation process and to the properties of sorbitan monostearate(SMS)–sesame oil oleogel and compared with that of SMS–sesame oil oleogel and SMS–cyclopentasiloxane oleogel. Three different oil phases; sesame oil phase, cyclopentasiloxane phase and a mixture of cyclopentasiloxane and sesame oil, were used to prepare oleogels with SMS gelator. The critical gelling concentrations(CGC) for oleogels were determined using different concentration of SMS in a range of 5%–22%(w/w). The characterization of the developed oleogels was done using Fourier transform infrared spectroscopy(FTIR), polarized light microscope, rheometer, X-ray diffraction(XRD) and differential scanning calorimetry(DSC). The addition of cyclopentasiloxane reduced the CGC of SMS–sesame oil oleogel from 20% to 10%(w/w). In microscopic characterization, the oleogels with a mixture of oil phases showed the longer and thicker three-dimensional gel network than that of oleogels with sesame oil and cyclopentasiloxane. FTIR studies demonstrated that this network formation was mainly due to hydrogen bonding. Rheological measurements revealed that the combination of cyclopentasiloxane and sesame oil produced strong gel with higher complex modulus values and longer linear viscoelastic region than oleogels prepared with sesame oil and cyclopentasiloxane. In addition, oleogels with the combination of the two oils had higher enthalpy( H m) and entropy( S m) thus could increase thermodynamic stability of the oleogels. Therefore, the addition of cyclopentasiloxane can improve the physical, ther-mal properties and stability of SMS–sesame oil oleogel, provide greater sensory profile and better product aesthetics. The developed oleogel can be a novel carrier for topical drug delivery.展开更多
Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consu...Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consumers’demands,together with technological innovations,have led to a diversification of the food industry.The fostering of off-the-shelf available and affordable healthy food products is necessary,as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives.Oleogels can be tailored using specific triglycerides and oleogelators,that can be selected to yield targeted fatty acids,reduce higher levels of cholesterol with competing binding-molecules(e.g.phytosterols),reduce saturated fat content,lessen appetite(e.g.modelling the shape of foods)or carry exclusive bioactive compounds to be absorbed in the digestive tract.Oleogels are foreseen as an important technological advance in food science due to their versatility,easy processing and affordability.This review explored the strategies in place to develop and produce oleogels,foreseeing their introduction in foods and how they might represent an important source of functionality through the use of healthy molecules.It also explored how oleogels can act on the human overall metabolic health if they are used in human diet.展开更多
The development of oleogels has received increasing attention due to their health benefits and potential to replace saturated or trans fats.This work reports a preparation of sinapine-protein oleogels using a capillar...The development of oleogels has received increasing attention due to their health benefits and potential to replace saturated or trans fats.This work reports a preparation of sinapine-protein oleogels using a capillary suspension method,comparing the effect of different concentrations of sinapine and the three proteins on the stability of the system.The results show that the incorporation of 4-8μg/mL of sinapine promoted the formation of capillary bridges between protein particles.The oil constraint capacity of WPI-oleogels is improved by about 20%due to the addition of sinapine.The structural integrity of the oleogels was highly dependent on the protein hydrophilic capacity and the concentration of secondary fluid-sinapine.In addition,the stabilized oleogels prepared by sinapine had high energy storage modulus and thixotropic recovery,indicating the stabilizing effect of sinapine.Thus,the interfacially adsorbed particles and the polymer gel network jointly contribute to the dense structure of the oleogels.That the preparation of sinapine-protein oleogels based on capillary suspension has potential applications in foods with adjustable rheological and textural properties.展开更多
Oleogels have been extensively employed for the encapsulation and protection of lipophilic nutrient.This study was investigated the effect of low ionic strength(0-100 mM)on the delivery system properties of oleogels p...Oleogels have been extensively employed for the encapsulation and protection of lipophilic nutrient.This study was investigated the effect of low ionic strength(0-100 mM)on the delivery system properties of oleogels prepared by emulsion template method using Soy protein isolate-Xanthan gum nanoparticles(SXNPs)as stabilizers.With the increase of ionic strength(0-100 mM),the particle size of SXNPs showed a trend of decreasing and then increasing.At ionic strength of 50 mM,SXNPs had the best interfacial adsorption properties(82.71±0.19%),which was attributed to the salt ions improved the surface hydrophobicity of SXNPs.Under this condition,the emulsion stabilized by SXNPs exhibited the smallest particle size(2.23μm)and the best rheological properties.Microscopic images showed that the oleogel had the densest network structure at ionic strength of 50 mM,which enhanced the retention ofβ-carotene in storage environments at 4,25 and 55℃ and oil binding capacity of oleogel(10.20%).In vitro digestion showed up to 55.17%free fatty acid release from the oleogels compared to bulk oil,highlighting their potential for controlled nutrient delivery.展开更多
Oleogels,substances that have a liquid phase of continuous oil,are being explored as a potential substitute for trans fatty acids and saturated fatty acids in food.To develop more stable and nutritious alternative lip...Oleogels,substances that have a liquid phase of continuous oil,are being explored as a potential substitute for trans fatty acids and saturated fatty acids in food.To develop more stable and nutritious alternative lipids using blueberry extract,oleogels loaded with resveratrol(R)and blueberry extract were prepared using soybean oil(SO)and peanut oil(PO)as base oils,andβ-sitosterol and lecithin as low-molecular-weight complex oleogelators.Microstructural characterization of oleogels showed that R-loaded and R-enriched blueberry extracts maintained the degree of cross-linking between oleogel crystal units to a certain extent as well as maintained or improved the mouthfeel and hardness of the oleogels.Differential scanning calorimetry and rheometric results demonstrated that the R-loaded ternary oleogels had good thermal stability and strength.With prolonged storage,the physical stability of peanut oil oleogels(POO)was better than that of soybean oil oleogels(SOO).In addition,in vitro simulation experiments revealed that the oleogels could better serve as a carrier for R but could inhibit their bioavailability in R-loaded oleogels.展开更多
Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing.Optimal practical properties were identified in the 8%wax concentration through evaluations...Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing.Optimal practical properties were identified in the 8%wax concentration through evaluations conducted via polarized light microscopy,oil holding capacity,freeze-thaw stability,and rheological analysis.Oleogel-fried cakes were found to exhibit 6.69%–19.98%lower oil absorption compared to soybean oil-fried samples during 0–18 h frying.The corresponding low-field NMR results demonstrated that the percentage of the relaxation peak area attributed to oil content in oleogel-fried proso millet rice cakes was also reduced.The lipid oxidation rates were significantly reduced in oleogels(P<0.05),with total polar compounds(9.89%–22.81%)and acid values(4.21%–24.37%)decreased while thermal stability was maintained.Saturated fatty acid levels in oleogel were reduced by 3.18%–7.26%after frying for 12–18 h.Texture properties were slightly affected whereas color attributes were significantly improved.Enhanced texture,flavor,hardness,and mouthfeel in oleogel-fried products were confirmed through sensory evaluation.Volatile components,particularly ketones and esters were significantly increased in rice cakes fried with oleogel.These results might offer novel insights for advancement of future low-oil frying technologies and expand the application of oleogels.展开更多
The shortage of cocoa butter(CB)resources has limited the growth of the chocolate industry,and the use of oleogels as a substitute for CB is an emerging strategy.Glycerol monostearate beeswax complex oleogels(GBO),gly...The shortage of cocoa butter(CB)resources has limited the growth of the chocolate industry,and the use of oleogels as a substitute for CB is an emerging strategy.Glycerol monostearate beeswax complex oleogels(GBO),glycerol monostearate rice bran wax complex oleogels(GRO)and glycerol monostearate lacquer wax complex oleogels(GLO)were prepared by using Lycium barbarum seed oil as the base oil with wax.The feasibility of these three oleogels for partial replacement of CB in chocolate was also investigated.The resulting oleogels were characterized using texture profile analysis(TPA),X-ray diffraction(XRD),fourier transform infrared spectroscopy(FTIR),and rheology.The results showed that all three oleogels were hydrogen bonded and had similar polycrystalline properties.Among the three oleogels,GRO showed the highest hardness and oil binding capacity(OBC)of 1457 g and 99.82%,respectively.And it showed the best gelation properties in 1-100 Hz and 0.001-10%strain sweep.The oleogel chocolates were characterized by rheology,crystal polymorphism and sensory properties.Compared to the control group without oleogels,GRO showed the best substitution,with GRO-chocolate having more stable rheological properties,better taste and overall acceptability.This study provides new ideas for the preparation of chocolates that are lower in saturated fatty acids and richer in nutrients.展开更多
Beeswax can be a good structuring agent for edible oleogels.There is controversy about its role in the oleogel oxidation processes.This study investigated the oxidative stability of oleogels and the impact of their co...Beeswax can be a good structuring agent for edible oleogels.There is controversy about its role in the oleogel oxidation processes.This study investigated the oxidative stability of oleogels and the impact of their composition and texture on this stability.Oleogels were created by structuring sunflower oil with beeswax or combinations of its fractions(6%w/w gelator).Preparative flash chromatography was used to obtain beeswax fractions,which had a diverse composition according to TLC and HPLS-ELSD(hydrocarbons,wax esters,free fatty acids,and alcohols).Different oxidation indices(PV,AV,CDV,TOTOX,volatile organic compounds)of oleogels were evaluated,as well as their textural properties(firmness and Young’s modulus)after 20 days of storage at 35◦C.Among the tested samples,unstructured sunflower oil demonstrated the highest oxidative stability.The sample based on hydrocarbons and monoesters was the most stable of the oleogels tested.Hexanal is the most common volatile organic molecule generated during the oxidation of sunflower oil.Oleogels have a more complex profile of volatile compounds,including ketones,alcohols,and terpenes.Beeswax based oleogel’s induction period was the shortest.The oxidation rate of oleogels and Young’s modulus(r2=0.9511,negative),as well as the concentration of free fatty acids(r2=0.8195,positive)had a strong correlations.The results show that oleogels structured with beeswax fractions could be beneficial in fat-containing products with improved oxidation resistance.展开更多
Conjugated safflower seed oil(CSSO)was used as the base oil,and beeswax(BW)was used as the gelling agent to prepare BW-CSSO oleogel.The effects of different additions of wax on the properties of BW-CSSO oleogel,as wel...Conjugated safflower seed oil(CSSO)was used as the base oil,and beeswax(BW)was used as the gelling agent to prepare BW-CSSO oleogel.The effects of different additions of wax on the properties of BW-CSSO oleogel,as well as their oxidative stability,were investigated.The results indicated that an oleogel could be formed with CSSO at a BW concentration of 5 wt%at 25℃,and the oil-holding capacity and hardness of the oleogel increased significantly as the BW concentration increased from 5 wt%to 11 wt%.Differential scanning calorimetry results showed that the peak crystallization and melting temperatures of the oleogel generally increased with the increase of wax addition,and both the crystallization and melting peaks became clearer and sharper.The rheo-logical results indicated that all the samples showed shear-thinning behavior and higher concentrations of BWCSSO oleogel were more capable of forming robust structures with lower frequency dependence.The free fatty acid release rate from BW-CSSO oleogel decreased with increasing BW concentration because the oleogel was stronger due to the formation of a more robust network,and the network of strong crystals influences the contact between lipase and oil,slowing down the release of oil from the interior of the oleogel structure and affecting the hydrolysis of oil.The network structure of the oleogel could inhibit the generation of CSSO secondary oxidation products and improve the oxidative stability of CSSO.This study provides the relevant parameters of the BWCSSO oleogel and lays the foundation for subsequent studies.展开更多
Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has devel...Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices(i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.展开更多
Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat.The beneficial characteristics like...Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat.The beneficial characteristics like good rheological,mechanical,thermal,and oxidative stability can be achieved using proper synergism between the individual phases.The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel;an increase in the oleogel phase enhances the strength of Hybrid Gel.The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus,gel stability,oil-holding capacity,firmness,and hardness.Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional,textural,and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance.The main objective of this concise review is to explore Hybrid Gel,understand conventional and unconventional Hybrid Gel systems,their important characteristics,and their application as a potential substitute for saturated fat in processed food products.展开更多
Vitamin E-fortified oleogels(E-OGs)were prepared by vitamin E-loaded emulsion template using xanthan gum(XG)and soybean lecithin(SL)as oleogelators.Optimum processing conditions of E-OGs were obtained with 0.3%XG and ...Vitamin E-fortified oleogels(E-OGs)were prepared by vitamin E-loaded emulsion template using xanthan gum(XG)and soybean lecithin(SL)as oleogelators.Optimum processing conditions of E-OGs were obtained with 0.3%XG and 2.0%SL,which exhibited a small particle diameter of 651.50±23.84 nm and adequate zeta potential of-30.20±2.95 mV.This zeta potential value indicates that E-OGs are very stable due to the electrostatic repulsion between particles.The oil binding capacity(OBC)of E-OGs maintained above 99.97%when the XG concentration was 0.30%or more,whereas the OBC containing 0.15%XG significantly decreased from 99.84%to 96.79%after 5 days of storage.The E-OGs prepared at 0.3%XG or higher exhibited solid-like behavior with higher G’than G”in the results of the frequency sweep test.Solid-like behavior of E-OGs has some advantage such as ease of process,handling,and storage stability.E-OGs have been applied in pound cake manufacturing to replace commercially available butter.The rheological properties of the pound cake were analyzed using a texture profile analyzer.The hardness of the pound cake decreased significantly from 9.73±1.33 N to 7.95±0.58 N,and the porosity increased as butter was replaced with E-OGs,showing the potential of E-OGs to improve the quality of bakery products.E-OGs may also provide the benefits of vitamin E fortification.These results highlight the promising prospects of E-OGs in the food industry,particularly in the development of healthier and functional foods.展开更多
The aim of this work was to investigate the possible synergistic interaction between monopalmitate(MP)and carnauba wax(CW)on the properties and crystallization behavior of oleogels.The soybean oleogels were prepared f...The aim of this work was to investigate the possible synergistic interaction between monopalmitate(MP)and carnauba wax(CW)on the properties and crystallization behavior of oleogels.The soybean oleogels were prepared from MP and CW,and were characterized by oil binding capacity(OBC),solid fat content(SFC)and isothermal crystallization.The results showed that the OBC of the prepared oleogels changed in a W-shape trend with the increase of CW content.The mass ratio of MP and CW greatly affected the SFC.At 40,50 and 60°C,the SFC of these oleogels showed a slight deep eutectic effect with the increase of CW content in the gelators.The mass ratio of MP to CW also apparently affected the peak temperature and enthalpy during the crystallization and melting process analyzed by differential scanning calorimeter.The hysteresis occurring in the study indicated that crystallization temperature was lower than melting temperature and crystallization enthalpy was higher than melting enthalpy.The isothermal crystallization of these oleogels was characterized by Avrami equation,the Avrami exponent(n)and the apparent crystallization constant(k)of these oleogels were affected by the mass ratio of MP to CW as well as the crystallization temperature.Great difference in the values of n and k between the MP(or CW)oleogel and these oleogels suggested that the crystal growth mechanism had changed.However,the factor k for the oleogel formed of MP and CW with a mass ratio of 2:8 was about 1,unaffected by the crystallization temperature.From these results,we could deduce that the synergistic interaction between MP and CW did happen and affect the properties and crystallization behavior of these oleogels.展开更多
Bioinspired by Nepenthes, lubricant infused surfaces(LIS) have attracted widespread attention in the field of anticorrosion. However,the lubricant coating has some disadvantages such as complex construction processing...Bioinspired by Nepenthes, lubricant infused surfaces(LIS) have attracted widespread attention in the field of anticorrosion. However,the lubricant coating has some disadvantages such as complex construction processing and easy loss of oil phase in air or dynamic water phase. In this study, oleogel is infused into a lotus leaf inspired super-hydrophobic matrix to form an oleogel infused surface(OIS) for enhancing corrosion resistance of active Mg-Li alloy. For reserving oleogel, firstly, a facile one-step electrodeposition method is used to construct super-hydrophobic surface(SHS) composed by samarium/myristic acid complex micro-nano flower structure onto Mg-Li alloy.The coating exhibits excellent superhydrophobic property at a static contact angle of 160° by applying 30 V electrolysis for 30 min. The protection efficiency of single SHS highly relates with the metal itself. For short period immersion in water phase, SHS can afford protection to Mg-Li alloy. However, the long-term immersion will see the rapid failure of SHS, and the high activity of Mg-Li alloy is one main reason.We assume that SHS cannot be a good choice for protecting Mg-Li alloy. Then, a Nepenthes inspired liquid coating is formed by infusing oleogel into the micro-nano structure by a spin-coating method. The liquid coating performs prominent corrosion resistance with Rctreaching as high as 1.51 × 10^(10)Ω cm^(2). After the mechanical damage from the external environment, the liquid coating can realize self-repair through thermal assistance, and the liquid coating can still restore Rctup to 1.24 × 10^(10)Ω cm^(2) after healing. The corrosion resistance of the liquid coating remains strong by showing Rctas high as 1.14 × 10^(9)Ω cm^(2), even after immersion in representative corrosive 3.5 wt% Na Cl solution for 30 d.展开更多
Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,th...Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.展开更多
Bifidobacterium can alleviate neuroinflammation but is hindered by physiological barriers,such as pH and oxygen levels,limiting its long-term colonization in the gut.Therefore,this study developed a W/O oleogel emulsi...Bifidobacterium can alleviate neuroinflammation but is hindered by physiological barriers,such as pH and oxygen levels,limiting its long-term colonization in the gut.Therefore,this study developed a W/O oleogel emulsion formulated withβ-sitosterol and glyceryl monostearate(GMS)effectively stabilized Sialylated IgG(SIgG)and Bifidobacterium bifidum under gastric conditions while enabling the targeted release in intestine.Furthermore,SIgG released from the oleogel emulsion facilitated the colonization of B.bifidum in the gut by mediating interactions between the surface protein SiaBb2 of B.bifidum and the FcRn receptor on intestinal epithelial cells.This colonization significantly enhanced intestinal barrier integrity,suppressed systemic and neuroinflammatory cytokines,and activated the cAMP/PKA signaling pathway,thereby alleviating neuroinflammation and neuronal damage in the model of male C57BL/6J mice induced by a high-fructose diet(HFrD).The colonization of B.bifidum mediated through the“FcRn-Sialylated IgG-SiaBb2”axis not only highlights the role of SIgG in facilitating bacterial colonization but also offers a novel and promising strategy for combating neuroinflammatory disorders.展开更多
Natural polysaccharides of plant and animal origin include polysaccharides with nutritional effects but no pharmacological activity,and bioactive polysaccharides with pharmacological activity.Using polysaccharides and...Natural polysaccharides of plant and animal origin include polysaccharides with nutritional effects but no pharmacological activity,and bioactive polysaccharides with pharmacological activity.Using polysaccharides and their derivatives as additives can impart unique consistency,structure and texture to food products to facilitate individualized design.Appropriate drying technologies will not only help preserve the inherent biological activity and physicochemical properties of polysaccharides,but also to enhance the potential of polysaccharide-based materials for new applications;these include polysaccharide-based microencapsulation and food gel systems for encapsulating bioactive compounds and simulation of texture of future foods.In this review,we start with the applications of plant and animal-derived polysaccharides in future food products followed by discussion of conventional and innovative drying technologies used for different origin bioactive polysaccharides.Secondly,we analyze the drying technologies used for polysaccharide-based micro-and nanocapsules encapsulating bioactive compounds.Furthermore,we summarize prospects of innovative drying technologies for polysaccharide-based food gel systems-mainly oleogels and aerogels-involved in the development.Finally,we look at the opportunities and challenges of drying technology innovation for polysaccharide-based food packaging in anticipation of the development of superior packaging technologies for future foods based on polysaccharides.展开更多
Edible oleogels are of interest to many researchers in the food industry.However,the applications of oleogels in foods are limited owing to the demand for food-grade and low-cost gelators.In this study,we investigated...Edible oleogels are of interest to many researchers in the food industry.However,the applications of oleogels in foods are limited owing to the demand for food-grade and low-cost gelators.In this study,we investigated a facile and reliable route for the formation of oleogels using lecithin and D-sorbitol as gelators,which are food-grade and commercially available.Grapeseed,olive,rice bran,and sesame oils are used as edible oils and all of which gel at a certain molar ratio of lecithin(40 mM)and D-sorbitol(42-54 mM),wherein the samples do not flow downward in the inverted vials and the formed oleogels are analyzed.The rheological properties of the samples,such as zero-shear viscosity(~20 Pa.s to infinite viscosity),viscous modulus,and elastic modulus(70-110 Pa)under diverse conditions(i.e.,shear-stress and temperature),were explored in detail by steady-shear and dynamic rheology.The mechanism of gel formation was also studied using small-angle X-ray scattering(SAXS)technique,which revealed that the gel was formed by the entanglement of the reverse cylindrical micelles(slop of I vs q:~1)induced by the hydrogen bonds between lecithin and D-sorbitol.Furthermore,the hydrogen bonds were confirmed with the Fourier transform infrared spectroscopy(FTIR),in which the absorbance bands of phosphate(red-shift)and carbonyl groups(blue-shift)of lecithin are shifted upon addition of D-sorbitol.Finally,this method to create oleogels of diverse edible oils using lecithin/D-sorbitol mixtures is simple and reproducible;thus,mass production of oleogels for marketable consumer products is expected to be achieved.展开更多
The aim of this research was to partially substitute margarine with peanut diacylglycerol oil-ethylcellulose/monoglyceride(DAG-EC/MG)oleogel and assess its effect on the texture of sponge cake.Fourier transform infrar...The aim of this research was to partially substitute margarine with peanut diacylglycerol oil-ethylcellulose/monoglyceride(DAG-EC/MG)oleogel and assess its effect on the texture of sponge cake.Fourier transform infrared spectrometry analysis showed that the carboxyl headgroups of MG could induce van der Waals forces in polar DAG oil,while the glycerol headgroups of MG could induce hydrogen bond interactions with EC in TAG oil.The oil binding capacity(OBC)indicated that all OBC values of DAG-based oleogels were above 95%,which was approximately 20% higher than that of TAG-based oleogels.The morphological analysis showed that the DAG-based oleogel exhibited thinner crystals than the TAG-based oleogel.Differential scanning calorimetry(DSC)analysis demonstrated that the addition of MG could enhance the thermal resistance of DAG-based oleogels.Rheological analysis showed that MG with carboxyl headgroups tended to produce soft gels in polar DAG oil.The hardness of the DAG-based oleogel cake decreased by 88.54% from 20.42 to 2.34 N with the addition of MG,which indicated that MG compensated for the negative influence of EC on the hardness of the DAG-based oleogel cake.The sponge cake with 50% substitution by DAG-based oleogel exhibited satisfactory texture profiles.Additionally,no difference in the overall acceptability was observed between DAG-based oleogels commercial margarine-based cakes.Consequently,DAG-based oleogel cakes are promising bakery products that possess a solid fat content reduction of up to 50%while maintaining bakery product sensory properties.展开更多
Chewable gels represent an excellent alternative to oral dosage forms,such as tablets and capsules,owing to their appealing appearance,easy swallowing,and attractive colors.Given the inherent instability of vitamin C,...Chewable gels represent an excellent alternative to oral dosage forms,such as tablets and capsules,owing to their appealing appearance,easy swallowing,and attractive colors.Given the inherent instability of vitamin C,particularly within chewable gels,it is imperative to enhance its stability and mitigate its degradation during processing and storage.Oleogel,systems prepared through an environmentally friendly and pollution-free method,exhibit a three-dimensional network structure that eliminates oxygen,alleviates oxidation,and enhances vitamin C stability.This study focused on optimizing vitamin C-fortified oleogel-based chewable gels using Plackett-Burman and D-Optimal design methodologies to maximize vitamin C stability while maintaining favorable mechanical properties.The optimal formulation,Opt-C,was achieved by crystallizing the gel at-18℃,incorporating 2.5 g of distilled monoglyceride(DMG),and maintaining an oleogel-to-chewable gel ratio of 10%.Opt-C was comprehensively characterized using differential scanning calorimetry(DSC)and Fourier transform infrared spectroscopy(FT-IR),and its stability was rigorously assessed.Furthermore,a nondestructive assay method for vitamin C determination in chewable gels was developed employing near-infrared spectroscopy(NIR)and chemometric techniques.Storage studies demonstrated that Opt-C retained 85%of its vitamin C content during accelerated tests over ten weeks,surpassing the 69%retention observed in the control chewable gel.Opt-C exhibited a slower release of vitamin C in simulated digestive fluids;however,this release profile did not adversely impact the overall availability of vitamin C.Ultimately,the developed multivariate model successfully predicts vitamin C concentration:root mean square error of calibration(RMSEC):0.284,R_(cal)^(2):0.9906;RMSE cross-validation(RMSECV):0.501,R_(val)^(2):0.9722;RMSE prediction(RMSEP):0.670,R_(pred)^(2):0.9154.This innovative approach enhances the stability of water-soluble vitamins in chewable gels.展开更多
基金the financial support received from the Faculty of Pharmacy,Silpakorn University(Grant no.RGG 001/2558)
文摘Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil(cyclopentasiloxane) to the gelation process and to the properties of sorbitan monostearate(SMS)–sesame oil oleogel and compared with that of SMS–sesame oil oleogel and SMS–cyclopentasiloxane oleogel. Three different oil phases; sesame oil phase, cyclopentasiloxane phase and a mixture of cyclopentasiloxane and sesame oil, were used to prepare oleogels with SMS gelator. The critical gelling concentrations(CGC) for oleogels were determined using different concentration of SMS in a range of 5%–22%(w/w). The characterization of the developed oleogels was done using Fourier transform infrared spectroscopy(FTIR), polarized light microscope, rheometer, X-ray diffraction(XRD) and differential scanning calorimetry(DSC). The addition of cyclopentasiloxane reduced the CGC of SMS–sesame oil oleogel from 20% to 10%(w/w). In microscopic characterization, the oleogels with a mixture of oil phases showed the longer and thicker three-dimensional gel network than that of oleogels with sesame oil and cyclopentasiloxane. FTIR studies demonstrated that this network formation was mainly due to hydrogen bonding. Rheological measurements revealed that the combination of cyclopentasiloxane and sesame oil produced strong gel with higher complex modulus values and longer linear viscoelastic region than oleogels prepared with sesame oil and cyclopentasiloxane. In addition, oleogels with the combination of the two oils had higher enthalpy( H m) and entropy( S m) thus could increase thermodynamic stability of the oleogels. Therefore, the addition of cyclopentasiloxane can improve the physical, ther-mal properties and stability of SMS–sesame oil oleogel, provide greater sensory profile and better product aesthetics. The developed oleogel can be a novel carrier for topical drug delivery.
基金We would like to acknowledge the H2020-MSCA-RISE project FODIAC—Food for Diabetes and Cognition(reference number 778388).
文摘Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consumers’demands,together with technological innovations,have led to a diversification of the food industry.The fostering of off-the-shelf available and affordable healthy food products is necessary,as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives.Oleogels can be tailored using specific triglycerides and oleogelators,that can be selected to yield targeted fatty acids,reduce higher levels of cholesterol with competing binding-molecules(e.g.phytosterols),reduce saturated fat content,lessen appetite(e.g.modelling the shape of foods)or carry exclusive bioactive compounds to be absorbed in the digestive tract.Oleogels are foreseen as an important technological advance in food science due to their versatility,easy processing and affordability.This review explored the strategies in place to develop and produce oleogels,foreseeing their introduction in foods and how they might represent an important source of functionality through the use of healthy molecules.It also explored how oleogels can act on the human overall metabolic health if they are used in human diet.
基金supported by the Natural Science Foundation of Jiangsu Province(BK20230585)the National Natural Science Foundation of China(NSFC,Grant No.32302006)+2 种基金the Natural Science Foundation of Jiangsu Province(BK20220586)the National Natural Science Foundation of China(NSFC,Grant No.32201976)the highlevel talent research start-up fund of Yangzhou University(137012624).
文摘The development of oleogels has received increasing attention due to their health benefits and potential to replace saturated or trans fats.This work reports a preparation of sinapine-protein oleogels using a capillary suspension method,comparing the effect of different concentrations of sinapine and the three proteins on the stability of the system.The results show that the incorporation of 4-8μg/mL of sinapine promoted the formation of capillary bridges between protein particles.The oil constraint capacity of WPI-oleogels is improved by about 20%due to the addition of sinapine.The structural integrity of the oleogels was highly dependent on the protein hydrophilic capacity and the concentration of secondary fluid-sinapine.In addition,the stabilized oleogels prepared by sinapine had high energy storage modulus and thixotropic recovery,indicating the stabilizing effect of sinapine.Thus,the interfacially adsorbed particles and the polymer gel network jointly contribute to the dense structure of the oleogels.That the preparation of sinapine-protein oleogels based on capillary suspension has potential applications in foods with adjustable rheological and textural properties.
基金support from the China Postdoctoral Science Foundation(2024M762440)the Project of Tianjin Science and Technology Program(24YDTPJC00960)+1 种基金Shandong Province Base and Talent Program(Postdoctoral Category)(SDCX-ZG-202400127)Project of Quanzhou Science and Technology Program(2024QZC006QR).
文摘Oleogels have been extensively employed for the encapsulation and protection of lipophilic nutrient.This study was investigated the effect of low ionic strength(0-100 mM)on the delivery system properties of oleogels prepared by emulsion template method using Soy protein isolate-Xanthan gum nanoparticles(SXNPs)as stabilizers.With the increase of ionic strength(0-100 mM),the particle size of SXNPs showed a trend of decreasing and then increasing.At ionic strength of 50 mM,SXNPs had the best interfacial adsorption properties(82.71±0.19%),which was attributed to the salt ions improved the surface hydrophobicity of SXNPs.Under this condition,the emulsion stabilized by SXNPs exhibited the smallest particle size(2.23μm)and the best rheological properties.Microscopic images showed that the oleogel had the densest network structure at ionic strength of 50 mM,which enhanced the retention ofβ-carotene in storage environments at 4,25 and 55℃ and oil binding capacity of oleogel(10.20%).In vitro digestion showed up to 55.17%free fatty acid release from the oleogels compared to bulk oil,highlighting their potential for controlled nutrient delivery.
基金financed by the 111 project(Project No.D20034)the National Natural Science Fund of China(Project Nos.31771895,31471677)the support for equipment provided by the Key Research and Development Program of Guangdong Province(Project No.2019B020212001).
文摘Oleogels,substances that have a liquid phase of continuous oil,are being explored as a potential substitute for trans fatty acids and saturated fatty acids in food.To develop more stable and nutritious alternative lipids using blueberry extract,oleogels loaded with resveratrol(R)and blueberry extract were prepared using soybean oil(SO)and peanut oil(PO)as base oils,andβ-sitosterol and lecithin as low-molecular-weight complex oleogelators.Microstructural characterization of oleogels showed that R-loaded and R-enriched blueberry extracts maintained the degree of cross-linking between oleogel crystal units to a certain extent as well as maintained or improved the mouthfeel and hardness of the oleogels.Differential scanning calorimetry and rheometric results demonstrated that the R-loaded ternary oleogels had good thermal stability and strength.With prolonged storage,the physical stability of peanut oil oleogels(POO)was better than that of soybean oil oleogels(SOO).In addition,in vitro simulation experiments revealed that the oleogels could better serve as a carrier for R but could inhibit their bioavailability in R-loaded oleogels.
基金the National Natural Science Foundation of China Youth Fund(NO:322019447)Yulin city 2nd Science and Technology Light“Scientist+Engineer”Team Project(2024-KJZG-K+G-017)Shaanxi Science and Technology Innovation Team Project(2024RS-CXTD-70)for the financial support.
文摘Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing.Optimal practical properties were identified in the 8%wax concentration through evaluations conducted via polarized light microscopy,oil holding capacity,freeze-thaw stability,and rheological analysis.Oleogel-fried cakes were found to exhibit 6.69%–19.98%lower oil absorption compared to soybean oil-fried samples during 0–18 h frying.The corresponding low-field NMR results demonstrated that the percentage of the relaxation peak area attributed to oil content in oleogel-fried proso millet rice cakes was also reduced.The lipid oxidation rates were significantly reduced in oleogels(P<0.05),with total polar compounds(9.89%–22.81%)and acid values(4.21%–24.37%)decreased while thermal stability was maintained.Saturated fatty acid levels in oleogel were reduced by 3.18%–7.26%after frying for 12–18 h.Texture properties were slightly affected whereas color attributes were significantly improved.Enhanced texture,flavor,hardness,and mouthfeel in oleogel-fried products were confirmed through sensory evaluation.Volatile components,particularly ketones and esters were significantly increased in rice cakes fried with oleogel.These results might offer novel insights for advancement of future low-oil frying technologies and expand the application of oleogels.
基金supported by the National Natural Science Foundation of Ningxia Province(2019AAC03141,2019AAC03137,2022AAC03230,2021AAC02019)the National Key Research&Development Program of China(2022YFF1100305)+1 种基金the Major Projects of Science and Technology in Anhui Province(202203a06020009)the open funds of Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments(NXTS03).
文摘The shortage of cocoa butter(CB)resources has limited the growth of the chocolate industry,and the use of oleogels as a substitute for CB is an emerging strategy.Glycerol monostearate beeswax complex oleogels(GBO),glycerol monostearate rice bran wax complex oleogels(GRO)and glycerol monostearate lacquer wax complex oleogels(GLO)were prepared by using Lycium barbarum seed oil as the base oil with wax.The feasibility of these three oleogels for partial replacement of CB in chocolate was also investigated.The resulting oleogels were characterized using texture profile analysis(TPA),X-ray diffraction(XRD),fourier transform infrared spectroscopy(FTIR),and rheology.The results showed that all three oleogels were hydrogen bonded and had similar polycrystalline properties.Among the three oleogels,GRO showed the highest hardness and oil binding capacity(OBC)of 1457 g and 99.82%,respectively.And it showed the best gelation properties in 1-100 Hz and 0.001-10%strain sweep.The oleogel chocolates were characterized by rheology,crystal polymorphism and sensory properties.Compared to the control group without oleogels,GRO showed the best substitution,with GRO-chocolate having more stable rheological properties,better taste and overall acceptability.This study provides new ideas for the preparation of chocolates that are lower in saturated fatty acids and richer in nutrients.
基金supported by the Russian Science Foundation under grant(Project No.19-16-00113).
文摘Beeswax can be a good structuring agent for edible oleogels.There is controversy about its role in the oleogel oxidation processes.This study investigated the oxidative stability of oleogels and the impact of their composition and texture on this stability.Oleogels were created by structuring sunflower oil with beeswax or combinations of its fractions(6%w/w gelator).Preparative flash chromatography was used to obtain beeswax fractions,which had a diverse composition according to TLC and HPLS-ELSD(hydrocarbons,wax esters,free fatty acids,and alcohols).Different oxidation indices(PV,AV,CDV,TOTOX,volatile organic compounds)of oleogels were evaluated,as well as their textural properties(firmness and Young’s modulus)after 20 days of storage at 35◦C.Among the tested samples,unstructured sunflower oil demonstrated the highest oxidative stability.The sample based on hydrocarbons and monoesters was the most stable of the oleogels tested.Hexanal is the most common volatile organic molecule generated during the oxidation of sunflower oil.Oleogels have a more complex profile of volatile compounds,including ketones,alcohols,and terpenes.Beeswax based oleogel’s induction period was the shortest.The oxidation rate of oleogels and Young’s modulus(r2=0.9511,negative),as well as the concentration of free fatty acids(r2=0.8195,positive)had a strong correlations.The results show that oleogels structured with beeswax fractions could be beneficial in fat-containing products with improved oxidation resistance.
基金supported by a grant from the 14th Five-Year National Key R&D Program:R&D of key technologies for flexible processing of bulk oilseed protein(No:2021YFD2100401).
文摘Conjugated safflower seed oil(CSSO)was used as the base oil,and beeswax(BW)was used as the gelling agent to prepare BW-CSSO oleogel.The effects of different additions of wax on the properties of BW-CSSO oleogel,as well as their oxidative stability,were investigated.The results indicated that an oleogel could be formed with CSSO at a BW concentration of 5 wt%at 25℃,and the oil-holding capacity and hardness of the oleogel increased significantly as the BW concentration increased from 5 wt%to 11 wt%.Differential scanning calorimetry results showed that the peak crystallization and melting temperatures of the oleogel generally increased with the increase of wax addition,and both the crystallization and melting peaks became clearer and sharper.The rheo-logical results indicated that all the samples showed shear-thinning behavior and higher concentrations of BWCSSO oleogel were more capable of forming robust structures with lower frequency dependence.The free fatty acid release rate from BW-CSSO oleogel decreased with increasing BW concentration because the oleogel was stronger due to the formation of a more robust network,and the network of strong crystals influences the contact between lipase and oil,slowing down the release of oil from the interior of the oleogel structure and affecting the hydrolysis of oil.The network structure of the oleogel could inhibit the generation of CSSO secondary oxidation products and improve the oxidative stability of CSSO.This study provides the relevant parameters of the BWCSSO oleogel and lays the foundation for subsequent studies.
基金the National Natural Science Foundation of China Youth Fund (NO:32201947)Shaanxi Province Qin Chuangyuan “Scientist+Engineer” team project (2024QCY-KXJ-079)Shaanxi Science and Technology Innovation Team Project (2024RSCXTD-70) for the financial support。
文摘Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices(i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.
文摘Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat.The beneficial characteristics like good rheological,mechanical,thermal,and oxidative stability can be achieved using proper synergism between the individual phases.The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel;an increase in the oleogel phase enhances the strength of Hybrid Gel.The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus,gel stability,oil-holding capacity,firmness,and hardness.Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional,textural,and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance.The main objective of this concise review is to explore Hybrid Gel,understand conventional and unconventional Hybrid Gel systems,their important characteristics,and their application as a potential substitute for saturated fat in processed food products.
基金supported by Samyang Igeon(以建)Scholarship Foundation.
文摘Vitamin E-fortified oleogels(E-OGs)were prepared by vitamin E-loaded emulsion template using xanthan gum(XG)and soybean lecithin(SL)as oleogelators.Optimum processing conditions of E-OGs were obtained with 0.3%XG and 2.0%SL,which exhibited a small particle diameter of 651.50±23.84 nm and adequate zeta potential of-30.20±2.95 mV.This zeta potential value indicates that E-OGs are very stable due to the electrostatic repulsion between particles.The oil binding capacity(OBC)of E-OGs maintained above 99.97%when the XG concentration was 0.30%or more,whereas the OBC containing 0.15%XG significantly decreased from 99.84%to 96.79%after 5 days of storage.The E-OGs prepared at 0.3%XG or higher exhibited solid-like behavior with higher G’than G”in the results of the frequency sweep test.Solid-like behavior of E-OGs has some advantage such as ease of process,handling,and storage stability.E-OGs have been applied in pound cake manufacturing to replace commercially available butter.The rheological properties of the pound cake were analyzed using a texture profile analyzer.The hardness of the pound cake decreased significantly from 9.73±1.33 N to 7.95±0.58 N,and the porosity increased as butter was replaced with E-OGs,showing the potential of E-OGs to improve the quality of bakery products.E-OGs may also provide the benefits of vitamin E fortification.These results highlight the promising prospects of E-OGs in the food industry,particularly in the development of healthier and functional foods.
基金surpported by the National Natural Science Foundation of China(31772003,31801461)the Science Research Foundation of Henan University of Technology(2017RCJH07)。
文摘The aim of this work was to investigate the possible synergistic interaction between monopalmitate(MP)and carnauba wax(CW)on the properties and crystallization behavior of oleogels.The soybean oleogels were prepared from MP and CW,and were characterized by oil binding capacity(OBC),solid fat content(SFC)and isothermal crystallization.The results showed that the OBC of the prepared oleogels changed in a W-shape trend with the increase of CW content.The mass ratio of MP and CW greatly affected the SFC.At 40,50 and 60°C,the SFC of these oleogels showed a slight deep eutectic effect with the increase of CW content in the gelators.The mass ratio of MP to CW also apparently affected the peak temperature and enthalpy during the crystallization and melting process analyzed by differential scanning calorimeter.The hysteresis occurring in the study indicated that crystallization temperature was lower than melting temperature and crystallization enthalpy was higher than melting enthalpy.The isothermal crystallization of these oleogels was characterized by Avrami equation,the Avrami exponent(n)and the apparent crystallization constant(k)of these oleogels were affected by the mass ratio of MP to CW as well as the crystallization temperature.Great difference in the values of n and k between the MP(or CW)oleogel and these oleogels suggested that the crystal growth mechanism had changed.However,the factor k for the oleogel formed of MP and CW with a mass ratio of 2:8 was about 1,unaffected by the crystallization temperature.From these results,we could deduce that the synergistic interaction between MP and CW did happen and affect the properties and crystallization behavior of these oleogels.
基金supported by the National Key Research and Development Program of China (2017YFA0403803)the National Natural Science Foundation of China [Grant Nos.52022017,52074172,51974058,51927801]+1 种基金the Innovation Foundation of Science and Technology of Dalian [Grant No.2020RQ124]Fundamental Research Funds for the Central Universities。
文摘Bioinspired by Nepenthes, lubricant infused surfaces(LIS) have attracted widespread attention in the field of anticorrosion. However,the lubricant coating has some disadvantages such as complex construction processing and easy loss of oil phase in air or dynamic water phase. In this study, oleogel is infused into a lotus leaf inspired super-hydrophobic matrix to form an oleogel infused surface(OIS) for enhancing corrosion resistance of active Mg-Li alloy. For reserving oleogel, firstly, a facile one-step electrodeposition method is used to construct super-hydrophobic surface(SHS) composed by samarium/myristic acid complex micro-nano flower structure onto Mg-Li alloy.The coating exhibits excellent superhydrophobic property at a static contact angle of 160° by applying 30 V electrolysis for 30 min. The protection efficiency of single SHS highly relates with the metal itself. For short period immersion in water phase, SHS can afford protection to Mg-Li alloy. However, the long-term immersion will see the rapid failure of SHS, and the high activity of Mg-Li alloy is one main reason.We assume that SHS cannot be a good choice for protecting Mg-Li alloy. Then, a Nepenthes inspired liquid coating is formed by infusing oleogel into the micro-nano structure by a spin-coating method. The liquid coating performs prominent corrosion resistance with Rctreaching as high as 1.51 × 10^(10)Ω cm^(2). After the mechanical damage from the external environment, the liquid coating can realize self-repair through thermal assistance, and the liquid coating can still restore Rctup to 1.24 × 10^(10)Ω cm^(2) after healing. The corrosion resistance of the liquid coating remains strong by showing Rctas high as 1.14 × 10^(9)Ω cm^(2), even after immersion in representative corrosive 3.5 wt% Na Cl solution for 30 d.
基金supported by the Russian Science Foundation under grant(Project No.19-16-00113).
文摘Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.
基金supported by the National Natural Science Foundation of China(No.31901617)the National Key Research and Development Program of China(2017YFD0400600)+8 种基金the Top Talent Project of Department of Education of Anhui Province(gxyqZD2021125)the Excellent Talent project of Anhui Science and Technology University(XJYXRC202101)the Stable Talent Personnel Project of Anhui Science and Technology University(SPWD202101)the Natural Science Research Foundation of Department of Education of Anhui Province(2022AH040236)Project of Science and Technology Innovation Team of Anhui Science and Technology University(2023KJCXTD003)the undergraduate innovation and entrepreneurship training program of Anhui Province(S202410879228)the Excellent Research and Innovation Team of Anhui Province(2024AH010007)Discipline Leader Development Program of Anhui Province(DTR2024034)Anhui Province Youth Top Talent Scholar Program,and a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions.
文摘Bifidobacterium can alleviate neuroinflammation but is hindered by physiological barriers,such as pH and oxygen levels,limiting its long-term colonization in the gut.Therefore,this study developed a W/O oleogel emulsion formulated withβ-sitosterol and glyceryl monostearate(GMS)effectively stabilized Sialylated IgG(SIgG)and Bifidobacterium bifidum under gastric conditions while enabling the targeted release in intestine.Furthermore,SIgG released from the oleogel emulsion facilitated the colonization of B.bifidum in the gut by mediating interactions between the surface protein SiaBb2 of B.bifidum and the FcRn receptor on intestinal epithelial cells.This colonization significantly enhanced intestinal barrier integrity,suppressed systemic and neuroinflammatory cytokines,and activated the cAMP/PKA signaling pathway,thereby alleviating neuroinflammation and neuronal damage in the model of male C57BL/6J mice induced by a high-fructose diet(HFrD).The colonization of B.bifidum mediated through the“FcRn-Sialylated IgG-SiaBb2”axis not only highlights the role of SIgG in facilitating bacterial colonization but also offers a novel and promising strategy for combating neuroinflammatory disorders.
基金the National Key R&D Program of China(No.2017YFD0400901)Special funds for Taishan Industry Leading Talents Project,Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003)。
文摘Natural polysaccharides of plant and animal origin include polysaccharides with nutritional effects but no pharmacological activity,and bioactive polysaccharides with pharmacological activity.Using polysaccharides and their derivatives as additives can impart unique consistency,structure and texture to food products to facilitate individualized design.Appropriate drying technologies will not only help preserve the inherent biological activity and physicochemical properties of polysaccharides,but also to enhance the potential of polysaccharide-based materials for new applications;these include polysaccharide-based microencapsulation and food gel systems for encapsulating bioactive compounds and simulation of texture of future foods.In this review,we start with the applications of plant and animal-derived polysaccharides in future food products followed by discussion of conventional and innovative drying technologies used for different origin bioactive polysaccharides.Secondly,we analyze the drying technologies used for polysaccharide-based micro-and nanocapsules encapsulating bioactive compounds.Furthermore,we summarize prospects of innovative drying technologies for polysaccharide-based food gel systems-mainly oleogels and aerogels-involved in the development.Finally,we look at the opportunities and challenges of drying technology innovation for polysaccharide-based food packaging in anticipation of the development of superior packaging technologies for future foods based on polysaccharides.
基金supported by the Basic Science Research Program through the National Research Foundation of Korea(NRF)funded by the Ministry of Education[grant number NRF-2018R1D1A3B07044000].
文摘Edible oleogels are of interest to many researchers in the food industry.However,the applications of oleogels in foods are limited owing to the demand for food-grade and low-cost gelators.In this study,we investigated a facile and reliable route for the formation of oleogels using lecithin and D-sorbitol as gelators,which are food-grade and commercially available.Grapeseed,olive,rice bran,and sesame oils are used as edible oils and all of which gel at a certain molar ratio of lecithin(40 mM)and D-sorbitol(42-54 mM),wherein the samples do not flow downward in the inverted vials and the formed oleogels are analyzed.The rheological properties of the samples,such as zero-shear viscosity(~20 Pa.s to infinite viscosity),viscous modulus,and elastic modulus(70-110 Pa)under diverse conditions(i.e.,shear-stress and temperature),were explored in detail by steady-shear and dynamic rheology.The mechanism of gel formation was also studied using small-angle X-ray scattering(SAXS)technique,which revealed that the gel was formed by the entanglement of the reverse cylindrical micelles(slop of I vs q:~1)induced by the hydrogen bonds between lecithin and D-sorbitol.Furthermore,the hydrogen bonds were confirmed with the Fourier transform infrared spectroscopy(FTIR),in which the absorbance bands of phosphate(red-shift)and carbonyl groups(blue-shift)of lecithin are shifted upon addition of D-sorbitol.Finally,this method to create oleogels of diverse edible oils using lecithin/D-sorbitol mixtures is simple and reproducible;thus,mass production of oleogels for marketable consumer products is expected to be achieved.
基金supported by the Guangdong Provincial Key R&D Programme(2022B0202010002)National Science Fund for Key Program of National Natural Science Foundation of China(31930084)+1 种基金Distinguished Young Scholars of China(31725022)Science and Technology Planning Project of Guangdong Province(2019A050503002).
文摘The aim of this research was to partially substitute margarine with peanut diacylglycerol oil-ethylcellulose/monoglyceride(DAG-EC/MG)oleogel and assess its effect on the texture of sponge cake.Fourier transform infrared spectrometry analysis showed that the carboxyl headgroups of MG could induce van der Waals forces in polar DAG oil,while the glycerol headgroups of MG could induce hydrogen bond interactions with EC in TAG oil.The oil binding capacity(OBC)indicated that all OBC values of DAG-based oleogels were above 95%,which was approximately 20% higher than that of TAG-based oleogels.The morphological analysis showed that the DAG-based oleogel exhibited thinner crystals than the TAG-based oleogel.Differential scanning calorimetry(DSC)analysis demonstrated that the addition of MG could enhance the thermal resistance of DAG-based oleogels.Rheological analysis showed that MG with carboxyl headgroups tended to produce soft gels in polar DAG oil.The hardness of the DAG-based oleogel cake decreased by 88.54% from 20.42 to 2.34 N with the addition of MG,which indicated that MG compensated for the negative influence of EC on the hardness of the DAG-based oleogel cake.The sponge cake with 50% substitution by DAG-based oleogel exhibited satisfactory texture profiles.Additionally,no difference in the overall acceptability was observed between DAG-based oleogels commercial margarine-based cakes.Consequently,DAG-based oleogel cakes are promising bakery products that possess a solid fat content reduction of up to 50%while maintaining bakery product sensory properties.
基金supported by the Pharmaceutical Quality Assurance Research Center(grant number 1400-3-263-55934)the Institute of Pharmaceutical Sciences(TIPS),Tehran University of Medical Sciences,Tehran,Iran.
文摘Chewable gels represent an excellent alternative to oral dosage forms,such as tablets and capsules,owing to their appealing appearance,easy swallowing,and attractive colors.Given the inherent instability of vitamin C,particularly within chewable gels,it is imperative to enhance its stability and mitigate its degradation during processing and storage.Oleogel,systems prepared through an environmentally friendly and pollution-free method,exhibit a three-dimensional network structure that eliminates oxygen,alleviates oxidation,and enhances vitamin C stability.This study focused on optimizing vitamin C-fortified oleogel-based chewable gels using Plackett-Burman and D-Optimal design methodologies to maximize vitamin C stability while maintaining favorable mechanical properties.The optimal formulation,Opt-C,was achieved by crystallizing the gel at-18℃,incorporating 2.5 g of distilled monoglyceride(DMG),and maintaining an oleogel-to-chewable gel ratio of 10%.Opt-C was comprehensively characterized using differential scanning calorimetry(DSC)and Fourier transform infrared spectroscopy(FT-IR),and its stability was rigorously assessed.Furthermore,a nondestructive assay method for vitamin C determination in chewable gels was developed employing near-infrared spectroscopy(NIR)and chemometric techniques.Storage studies demonstrated that Opt-C retained 85%of its vitamin C content during accelerated tests over ten weeks,surpassing the 69%retention observed in the control chewable gel.Opt-C exhibited a slower release of vitamin C in simulated digestive fluids;however,this release profile did not adversely impact the overall availability of vitamin C.Ultimately,the developed multivariate model successfully predicts vitamin C concentration:root mean square error of calibration(RMSEC):0.284,R_(cal)^(2):0.9906;RMSE cross-validation(RMSECV):0.501,R_(val)^(2):0.9722;RMSE prediction(RMSEP):0.670,R_(pred)^(2):0.9154.This innovative approach enhances the stability of water-soluble vitamins in chewable gels.
