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Álvarez MD, Saiz A, Herranz B, Cofrades S. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. Foods 2024; 13:603. [PMID: 38397580 PMCID: PMC10888308 DOI: 10.3390/foods13040603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/07/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the performance of their baked PP counterparts during two months of chilling storage at 4 °C. LF samples, developed at the laboratory scale, contained 41% (LF1 and LF2) OPO and 31% (LF3 and LF4) OPO together with 10% cocoa butter when using two static initial crystallization conditions (room temperature for LF1 and LF3, freezer for LF2 and LF4) before storage. During the storage period, the proximate composition, thermal and dynamic rheological properties, firmness and spreadability, oil-binding capacity, color, and lipid oxidation of the four LF samples were examined, along with the baking performance and textural properties of the PP counterparts. The initial cooling rate had minimal significance. Cocoa butter negatively influenced post-crystallization processes occurring in OPO-based LF3 and LF4, resulting in increased hardness and reduced performance after 18 days of storage, attributed, at least partially, to a high amount of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), mainly from cocoa butter. Conversely, OPO-based LF1 and LF2 maintained their quality and were stable for two months without apparent granular crystal formation.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
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Bai Y, Nasr P, King G, Reid JW, Leontowich AFG, Corradini MG, Weiss RG, Auzanneau FI, Rogers MA. Halogen- and hydrogen-bonded self-assembled fibrillar networks of substituted 1,3:2,4-dibenzylidene-D-sorbitols (DBS). NANOSCALE 2023; 15:16933-16946. [PMID: 37850382 DOI: 10.1039/d3nr03988a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2023]
Abstract
Substituting the sole primary hydroxyl group of the low molecular weight organogelator (LMOG), 1,3:2,4-dibenzylidene-D-sorbitol (DBS), with a halogen atom (Cl, Br, or I; i.e., 6-Cl-DBS, 6-Br-DBS, or 6-I-DBS) drastically alters the supramolecular self-assembled fibrillar network (SAFiN) that forms when the molecules aggregate. The SAFiN varies depending on the solvent properties, impacting the role of non-covalent hydrogen- and halogen-bonding interactions along and between fibers. The halogenated DBS derivatives have more coherent crystalline fibers than DBS, with larger length-to-width aspect ratios. High-resolution synchrotron powder X-ray diffraction of each wet-state gel in toluene and DFT optimization obtained complete structures for the three halogenated DBS derivatives in their SAFiNs. The presence of a halogen atom reduces the reliance on hydrogen bonding by enabling new halogen bonding interactions that impact the self-assembly behavior, especially in solvents of higher polarity. For 6-I-DBS and 6-Br-DBS, the primary forces driving molecular self-assembly are C-H⋯π and intermolecular halogen-to-halogen interactions, and there is one unique molecule in each unit cell. However, the Cl atoms of 6-Cl-DBS are not close, and its SAFiN structures rely more on hydrogen bonding. As a result, the enhanced hydrogen bonding, electronic differences among the halogens, and spatial factors allow its unit cell to include two independent molecules of 6-Cl-DBS.
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Affiliation(s)
- Y Bai
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
| | - P Nasr
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
| | - G King
- Canadian Light Source, Saskatoon, SK, Canada, S7N 2V3
| | - J W Reid
- Canadian Light Source, Saskatoon, SK, Canada, S7N 2V3
| | | | - M G Corradini
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
- Arrell Food Institute, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - R G Weiss
- Department of Chemistry and Institute for Soft Matter Synthesis and Metrology, Georgetown University, Washington, DC, USA, 20057-1227
| | - F-I Auzanneau
- Department of Chemistry, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - M A Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
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Álvarez MD, Herranz B, Saiz A, Cofrades S. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods 2023; 12:foods12112138. [PMID: 37297383 DOI: 10.3390/foods12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1-M4 and PP, while thermal properties were determined in M1-M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G') of M1-M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1-M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
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Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute. Processes (Basel) 2023. [DOI: 10.3390/pr11020492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023] Open
Abstract
(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products.
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Álvarez MD, Cofrades S, Pérez-Mateos M, Saiz A, Herranz B. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. Foods 2022; 11:foods11244054. [PMID: 36553795 PMCID: PMC9778141 DOI: 10.3390/foods11244054] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margarines together with different organogelator agents to imitate the technological properties of a commercial fatty preparation (CFP). Rheological and textural properties were measured in all formulated margarines (FM) and, additionally, thermal and microstructural properties, and fatty acid (FA) profiles were analyzed in some selected FM. The different FM had viscous modulus (G″) and loss factor (tan δ) values lower than those of CFP, thus reflecting a different viscoelasticity and plasticity. The crystallization and melting temperatures of FM were also different from those of CFP, indicating the presence of a dissimilar polymorphic fat-crystal structure. Nevertheless, the FM containing an oleogel prepared with 5% beeswax and OPO was more similar to CFP. The FA profile of CFP and FM, with 80% polyunsaturated fatty acids (PUFA) and 60% oleic acid, is healthier than that of a PP commercial butter (CB), evidencing that, although improvements in margarine plasticity are still necessary, OPO is technologically viable to produce healthier PP margarines.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
- Correspondence: (M.D.Á.); (B.H.); Tel.: +34-91-549-2300 (M.D.Á.)
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
- Correspondence: (M.D.Á.); (B.H.); Tel.: +34-91-549-2300 (M.D.Á.)
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Abstract
Amaranth (Amaranthus cruentus) is a possible alternative to high-nutritional-value crops. Amaranth seeds are considered to be one of the few sources of phytosqualene (up to 8%). The use of squalene and its hydrogenated form squalane in skincare formulations has been steadily increasing, and the demand for these compounds is expected to rise continuously. The aim of this study was to investigate the amaranth oilseed as a potential ingredient for cosmetic applications. First, an experimental design and optimization were carried out in order to obtain amaranth oil rich in squalane instead of squalene through catalytic hydrogenation. Under the optimal conditions, the resulting oil was fully hydrogenated, with higher stability, and more suitable for cosmetic uses. Furthermore, the effect of the addition of amaranth oil and squalane on the rheological and sensory characteristics of moisturizing cream formulations was assessed. As expected, higher contents of oil and polyunsaturated fatty acids were obtained by supercritical CO2 extraction, and were used for the next step of the experiment. Optimization of the experimental conditions resulted in fully hydrogenated amaranth oil, with higher stability and rich in squalane. Better quality of moisturizing cream formulations was achieved when W/O formulations were enriched with 2% oil, or by adding 1% oil and 1% squalane. The formulation rich in squalane showed a better overall quality compared to other formulations.
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Cai Y, Zhang Y, Qu Q, Xiong R, Tang H, Huang C. Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8165-8187. [PMID: 35767840 DOI: 10.1021/acs.jafc.2c02248] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.
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Affiliation(s)
- Yixin Cai
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Yingying Zhang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Qingli Qu
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Ranhua Xiong
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, P. R. China
| | - Chaobo Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
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Ghiasi F, Golmakani MT, Eskandari MH, Hosseini SMH. Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W 1) on the physical and chemical stability of a model PUFA rich-W 1/O/W 2 double emulsion. Food Chem 2021; 376:131929. [PMID: 34971889 DOI: 10.1016/j.foodchem.2021.131929] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 11/22/2021] [Accepted: 12/19/2021] [Indexed: 02/07/2023]
Abstract
In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion (DE) was investigated. Thermal-driven gelation of O and W1 was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W1. Using this approach, O gelation reduced the volume-weighted size (d4,3) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W1 exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W1 gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Wang Z, Lin L, Xu H. Stability of the PEG Fatty Acid Glycerides Based O/W Emulsions. TENSIDE SURFACT DET 2021. [DOI: 10.1515/tsd-2020-2344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In the present work, oil-in-water (O/W) emulsion systems were prepared by using the PEG-7 lauric acid glycerides as the emulsifiers and the liquid paraffin as the oil phase. The influence of processing parameters such as emulsification temperature, stirring speed, emulsifier concentration, oil-water volume ratio and polymer addition on the stability of the emulsion systems was investigated. In order to determine the optimal conditions for the preparation of the emulsion systems based on PEG-7 lauric acid glycerides, a laser drop size analyser and a rotational rheometer were used. As the stability of the O/W emulsion systems increased, the average droplet size of the O/W emulsions measured by the laser droplet size analyser became smaller and the viscosity, storage modulus and loss modulus of the O/W emulsions measured by the rotational rheometer became larger. The following optimal conditions were determined in this study: emulsification temperature 80°C, stirring speed 500 r/min, emulsifier concentration 5 wt%, oil-water volume ratio 1:1 and added amount of xanthan gum 0.2 wt%. The droplet morphology of the O/W emulsion prepared under the optimal conditions, which was characterised by a super high magnification microscope, is small. Furthermore, the long-term stability of the emulsion system prepared under the optimal conditions was investigated over a period of time (4 weeks). The O/W emulsion proves to be well stable even after 4 weeks, with a water separation rate of 0%.
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Pinto TC, Martins AJ, Pastrana L, Pereira MC, Cerqueira MA. Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods. Gels 2021; 7:gels7030086. [PMID: 34287270 PMCID: PMC8293095 DOI: 10.3390/gels7030086] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/23/2021] [Accepted: 07/02/2021] [Indexed: 01/29/2023] Open
Abstract
Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing interest in these structures, not only from a scientific point of view, i.e., studying new molecules, methodologies for gelification, and new structures, but also from a technological point of view, with researchers and companies exploring these structures as a way to overcome certain challenges and/or create new and innovative products. One of the exciting applications of oleogels is the delivery of functional molecules, where the incorporation of oil-soluble functional compounds can be explored not only at the macroscale but also at micro- and nanoscales, resulting in different release behaviors and also different applications. This review presents and discusses the most recent works on the development, production, characterization, and applications of oleogels and other oleogel-based systems to deliver functional molecules in foods.
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Affiliation(s)
- Tiago C. Pinto
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal; (T.C.P.); (M.C.P.)
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
| | - Artur J. Martins
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
| | - Lorenzo Pastrana
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
| | - Maria C. Pereira
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal; (T.C.P.); (M.C.P.)
| | - Miguel A. Cerqueira
- INL—International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, 4715-330 Braga, Portugal; (A.J.M.); (L.P.)
- Correspondence:
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Silva TJ, Barrera-Arellano D, Ribeiro APB. Oleogel-based emulsions: Concepts, structuring agents, and applications in food. J Food Sci 2021; 86:2785-2801. [PMID: 34160057 DOI: 10.1111/1750-3841.15788] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 03/23/2021] [Accepted: 05/02/2021] [Indexed: 01/03/2023]
Abstract
This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water-in-oil or oil-in-water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel-based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water-in-oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.
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Affiliation(s)
- Thais J Silva
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Daniel Barrera-Arellano
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Ana Paula B Ribeiro
- Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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Iqbal S, Ayyub A, Iqbal H, Chen XD. Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:820-830. [PMID: 32629545 DOI: 10.1002/jsfa.10645] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 06/20/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water-in-oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid-like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans-fat contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shahid Iqbal
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan, Pakistan
| | - Azhar Ayyub
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, China
| | - Haroon Iqbal
- Jiangsu Key Laboratory of Neuropsychiatric Diseases, and College of Pharmaceutical Sciences, Soochow University, Suzhou, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
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Kushwah V, Saraf I, Yeoh T, Ardelean I, Weber H, Sarkar A, Chen R, Vogel T, Modhave D, Laggner P, Paudel A. Interplay of Aging and Lot-to-Lot Variability on the Physical and Chemical Properties of Excipients: A Case Study of Mono- and Diglycerides. Mol Pharm 2021; 18:862-877. [PMID: 33475378 DOI: 10.1021/acs.molpharmaceut.0c00847] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The present study investigates the chemical composition governing the physical properties of mono- and diglycerides (MDGs) at the microstructural level, as a function of aging and lot-to-lot variability. The physical structure of the MDG plays a vital role in ameliorating the emulsion stability and is widely explored in diverse research horizons related to the pharmaceutical, cosmetic, and food industries. In an effort to understand the mechanism of emulsion stabilization, physical properties were extensively evaluated in selective commercial lots to determine if there is a correlation between the chemical composition of MDG and physical properties. The solid state of the MDG samples with different aging profiles was characterized using X-ray scattering, differential scanning calorimetry, attenuated total reflection-Fourier transform infrared spectroscopy, and NMR relaxometry. Moreover, the kinetic aspect of solid-state transformation was also evaluated via treating MDG samples with a heat-cool cycle. The chemical composition of MDGs was quantified using a quantitative NMR (qNMR) method. Interestingly, the X-ray scattering results demonstrated a change in the MDG polymorphic form and an increase in the %β content as a function of aging. The increase in the %β content led to the formation of rigid crystal structures of MDG, as evident from the NMR relaxometry. Chemical quantification of isomeric composition revealed chemical composition change as a potentially critical factor responsible for the altered physical structures of MDG with respect to aging and lot-to-lot variability. The findings correlated the solid-state transformation with the change in the chemical composition of the MDG as a combined effect of aging and lot-to-lot variability. This work serves as a basis to better understand the interdependency of the physicochemical properties of MDG. Furthermore, the present work can also be used as guidance for setting up the specifications of MDG, as per the required polymorphic form for a multitude of applications.
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Affiliation(s)
- Varun Kushwah
- Research Center Pharmaceutical Engineering (RCPE) GmbH, Inffeldgasse 13, 8010 Graz, Austria
| | - Isha Saraf
- Research Center Pharmaceutical Engineering (RCPE) GmbH, Inffeldgasse 13, 8010 Graz, Austria
| | - Thean Yeoh
- Drug Product Design, Worldwide Research, Development and Medical, Pfizer Inc., Groton, Connecticut 06340, United States
| | - Ioan Ardelean
- Department of Physics and Chemistry, Technical University of Cluj-Napoca, Cluj-Napoca 400084, Romania
| | - Hansjoerg Weber
- Institute of Organic Chemistry, Graz University of Technology, Stremayrgasse 9A, 8010 Graz, Austria
| | - Avik Sarkar
- Drug Product Design, Worldwide Research, Development and Medical, Pfizer Inc., Groton, Connecticut 06340, United States
| | - Raymond Chen
- Analytical R&D, Worldwide Research, Development and Medical, Pfizer Inc., Groton, Connecticut 06340, United States
| | - Trevor Vogel
- Drug Product Design, Worldwide Research, Development and Medical, Pfizer Inc., Groton, Connecticut 06340, United States
| | - Dattatray Modhave
- Research Center Pharmaceutical Engineering (RCPE) GmbH, Inffeldgasse 13, 8010 Graz, Austria
| | - Peter Laggner
- Research Center Pharmaceutical Engineering (RCPE) GmbH, Inffeldgasse 13, 8010 Graz, Austria
| | - Amrit Paudel
- Research Center Pharmaceutical Engineering (RCPE) GmbH, Inffeldgasse 13, 8010 Graz, Austria.,Institute for Process and Particle Engineering, Graz University of Technology, Inffeldgasse 13, 8010 Graz, Austria
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Piermaria J, López‐Castejón ML, Bengoechea C, Guerrero A, Abraham AG. Prebiotic emulsions stabilised by whey protein and kefiran. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14601] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Judith Piermaria
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata, UNLP, CIC) 47 and 116 La Plata Argentina
- Área Bioquímica y Control de Alimentos Facultad de Ciencias Exactas UNLP 47 and 115 La Plata Argentina
| | - María Luisa López‐Castejón
- Departamento de Ingeniería Química Facultad de Química Universidad de Sevilla Calle Profesor García González 1 41012 Sevilla España
| | - Carlos Bengoechea
- Departamento de Ingeniería Química Facultad de Química Universidad de Sevilla Calle Profesor García González 1 41012 Sevilla España
| | - Antonio Guerrero
- Departamento de Ingeniería Química Facultad de Química Universidad de Sevilla Calle Profesor García González 1 41012 Sevilla España
| | - Analía Graciela Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata, UNLP, CIC) 47 and 116 La Plata Argentina
- Área Bioquímica y Control de Alimentos Facultad de Ciencias Exactas UNLP 47 and 115 La Plata Argentina
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15
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Botega DCZ, Nogueira C, Moura NM, Martinez RM, Rodrigues C, Barrera‐Arellano D. Influence of Aqueous Matrices into Candelilla Wax Organogels Emulsions for Topical Applications. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Daniele Cristina Zulim Botega
- Research and Innovation Department Chemyunion Química Ltda Av. Independência 1501, Sorocaba, São Paulo 18087‐101 Brazil
- Fats and Oils Laboratory, Department of Food and Technology, School of Food Engineering University of Campinas 13083‐970, POBox 6091, Campinas, São Paulo Brazil
| | - Cecilia Nogueira
- Research and Innovation Department Chemyunion Química Ltda Av. Independência 1501, Sorocaba, São Paulo 18087‐101 Brazil
| | - Naine Martins Moura
- Research and Innovation Department Chemyunion Química Ltda Av. Independência 1501, Sorocaba, São Paulo 18087‐101 Brazil
| | - Renata Miliani Martinez
- Research and Innovation Department Chemyunion Química Ltda Av. Independência 1501, Sorocaba, São Paulo 18087‐101 Brazil
- School of Chemical Engineering University of Sorocaba 18023‐000, Rod. Raposo Tavares km 92, Sorocaba, São Paulo Brazil
| | - Cristiane Rodrigues
- Research and Innovation Department Chemyunion Química Ltda Av. Independência 1501, Sorocaba, São Paulo 18087‐101 Brazil
| | - Daniel Barrera‐Arellano
- Fats and Oils Laboratory, Department of Food and Technology, School of Food Engineering University of Campinas 13083‐970, POBox 6091, Campinas, São Paulo Brazil
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17
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Tripodi E, Lazidis A, Norton IT, Spyropoulos F. Food Structure Development in Emulsion Systems. HANDBOOK OF FOOD STRUCTURE DEVELOPMENT 2019. [DOI: 10.1039/9781788016155-00059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).
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Affiliation(s)
- Ernesto Tripodi
- Chemical Engineering Department, University of Birmingham UK
| | - Aris Lazidis
- Chemical Engineering Department, University of Birmingham UK
- Nestlé Product Technology Centre, York UK
| | - Ian T. Norton
- Chemical Engineering Department, University of Birmingham UK
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18
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Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Compr Rev Food Sci Food Saf 2019; 18:1660-1675. [DOI: 10.1111/1541-4337.12482] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/08/2019] [Accepted: 07/05/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Yijun Pan
- Dept. of Food Science, RutgersThe State Univ. of New Jersey 65 Dudley Rd. New Brunswick NJ08901 USA
| | - Xin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. Beijing China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
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19
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Preparation and Characterization of Whey Protein Isolate-DIM Nanoparticles. Int J Mol Sci 2019; 20:ijms20163917. [PMID: 31408980 PMCID: PMC6721066 DOI: 10.3390/ijms20163917] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 08/07/2019] [Accepted: 08/08/2019] [Indexed: 12/20/2022] Open
Abstract
3,3’-Diindolylmethane (DIM) is a bioactive compound found in Cruciferous vegetables that possesses health benefits such as antioxidant, anticancer, and anti-inflammatory effects. However, hydrophobicity and photolabile limit its pharmaceutical applications. This study aims to prepare and characterize DIM-encapsulated whey protein isolate (WPI) nanoparticles mixed at different ratios of WPI and DIM using the combined heating–ultrasound method. Results showed that all the samples showed adequate physicochemical characteristics: The mean particle size of the nanoparticles could be controlled down to 96–157 nm depending on the DIM to WPI ratio used in the preparation with a low polydispersity index (<0.5), higher negative values of zeta potential (>−40 mV) as well as with greater encapsulation efficiency (>82%). Flow behavior indices showed the shear-thinning Non-Newtonian or pseudoplastic (n < 1) behavior of the nanoparticles. The thermal properties were characterized by differential scanning calorimetry (DSC), which showed that DIM was successfully entrapped in WPI nanoparticles. The secondary structure of WPI was changed after DIM incorporation; electrostatic interaction and hydrogen bonding were major facilitating forces for nanoparticles formation, confirmed by Fourier Transform Infrared Spectroscopy (FT-IR). Transmission electron microscopy (TEM) micrographs showed that all the samples had a smooth surface and spherical structure. The wall material (WPI) and encapsulation method provide effective protection to DIM against UV light and a broad range of physiologically relevant pH’s (2.5, 3.5, 4.5, 5.5, and 7). In conclusion, whey protein isolate (WPI)-based nanoparticles are a promising approach to encapsulate DIM and overcome its physicochemical limitations with improved stability.
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20
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Kamali E, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Novel oleogel formulation based on amaranth oil: Physicochemical characterization. Food Sci Nutr 2019; 7:1986-1996. [PMID: 31289646 PMCID: PMC6593383 DOI: 10.1002/fsn3.1018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 01/06/2019] [Accepted: 01/08/2019] [Indexed: 11/18/2022] Open
Abstract
This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle-shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%-6% reduction.
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Affiliation(s)
- Elahe Kamali
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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21
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Ghiasi F, Eskandari MH, Golmakani MT, Hosseini SMH. Development of highly stable colloidal dispersions of gelled-oil nanoparticles loaded with cuminaldehyde. J Colloid Interface Sci 2019; 541:65-74. [DOI: 10.1016/j.jcis.2019.01.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 01/02/2019] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
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22
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Ojeda-Serna IE, Rocha-Guzmán NE, Gallegos-Infante JA, Cháirez-Ramírez MH, Rosas-Flores W, Pérez-Martínez JD, Moreno-Jiménez MR, González-Laredo RF. Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals. Food Res Int 2019; 120:415-424. [PMID: 31000257 DOI: 10.1016/j.foodres.2019.03.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 02/27/2019] [Accepted: 03/07/2019] [Indexed: 02/05/2023]
Abstract
The use of organogels in food and pharmaceutical sciences has several technical problems related with restricted diffusion of the drugs and lack of a proper gelator molecule. These features are important into the new product design. An alternative to improve technological properties in organogels is the use of emulsions. However, there is a lack of knowledge about the behavior on bioaccessibility and permeability of bioactives loaded into organogel-based emulsions. The objective of the present experimental work was to study the physical properties of organogel-based emulsions made with vegetable oil loaded with three different bioactives (betulin, curcumin and quercetin) and the influence on their bioaccessibility. Organogels were made of canola or coconut oils and myverol as gelator (10% w/w). Water-in-oil emulsions (at 5, 10 and 12.5 wt% of water content) were prepared by mixing the melted proper organogel and water (80 °C) under high shear conditions (20,000 rpm). Micrographs, rheological tests (amplitude, frequency, temperature sweeps and creep-compliance measurements), DSC and particle size analysis were performed to samples. In vitro digestion (oral, gastric and intestinal phase), lipolysis assays, bioaccessibility and permeability tests by cell culture of Caco-2 were made. Organogels of coconut oil have shown poor emulsification properties.
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Affiliation(s)
- I E Ojeda-Serna
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - N E Rocha-Guzmán
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - J A Gallegos-Infante
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico.
| | - M H Cháirez-Ramírez
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - W Rosas-Flores
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - J D Pérez-Martínez
- Facultad de Ciencias Químicas, UASLP, Av. Manuel Nava No. 6, Zona Universitaria, San Luis Potosí 78210, SLP, Mexico
| | - M R Moreno-Jiménez
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
| | - R F González-Laredo
- Departamento de Ings. Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango 34080, DGO, Mexico
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23
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Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9020359] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Pickering emulsions are emulsions stabilized by solid particles, which generally provide a more stable system than traditional surfactants. Among various solid stabilizers, bio-based particles from renewable resources, such as micro- and nanofibrillated cellulose, may open up new opportunities for the future of Pickering emulsions owing to their properties of nanosize, biodegradability, biocompatibility, and renewability. The aim of this research was to obtain oil-in water (O/W) Pickering emulsions using cellulose microfibers (CMF) produced from cotton cellulose linters by mechanical treatment through a high-pressure homogenizer. The O/W Pickering emulsions were prepared with different O/W ratios by mixing edible oil (sunflower oil) with water containing CMF at concentrations of up to 1.0 wt%. The apparent viscosity of the separated emulsion phase was measured. Results showed the feasibility of using low concentration of CMF for preparing and stabilizing Pickering emulsions, with the apparent viscosity of the emulsion phase increasing 60–90 times with respect to the sunflower oil, for a shear rate of 1 s−1. In addition, theoretical nutrition facts of the emulsions were calculated and compared with other fats used in foods, showing that they can be a promising low-calorie product containing dietary fiber, replacing trans and saturated fats in foods.
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Shakeel A, Farooq U, Iqbal T, Yasin S, Lupi FR, Gabriele D. Key characteristics and modelling of bigels systems: A review. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2018; 97:932-953. [PMID: 30678982 DOI: 10.1016/j.msec.2018.12.075] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 12/23/2018] [Accepted: 12/23/2018] [Indexed: 12/01/2022]
Abstract
Bigels are interesting semisolid formulations with better properties for different applications such as cosmetics and pharmaceutical systems. Due to the mixing of two phases of different nature (polar and apolar), bigels possess some interesting features like ability to deliver hydrophilic and hydrophobic drugs, better spreadability and water washability, improved permeability of drugs, enhanced hydration of stratum corneum and ability to manipulate the drug release rate. The main objective of this review article is to provide a thorough insight into the important characteristics of bigels together with the discussion on modelling of bigel systems to relate their properties with individual constituents and different parameters. Moreover, some important applications of bigels are also discussed by considering some examples from the literature.
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Affiliation(s)
- Ahmad Shakeel
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan; Faculty of Civil Engineering and Geosciences, Department of Hydraulic Engineering, Rivers, Ports, Waterways and Dredging Engineering, Delft University of Technology, Stevinweg 1, 2628 CN Delft, the Netherlands.
| | - Ujala Farooq
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Tanveer Iqbal
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Saima Yasin
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Francesca R Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
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25
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Rheological and thermal study of structured oils: avocado ( Persea americana) and sacha inchi ( Plukenetia volubilis L.) systems. Journal of Food Science and Technology 2018; 56:321-329. [PMID: 30728574 DOI: 10.1007/s13197-018-3492-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2018] [Accepted: 11/06/2018] [Indexed: 10/27/2022]
Abstract
Rheological and thermal characterization was performed in emulsions formulated from avocado oil and sacha inchi oil structured with soy lecithin, glyceryl monostearate and shortening (palm oil). For oleogel formulations, a completely randomized factorial design was considered to study the effect of the type of emulsifier and the proportions of avocado and sacha inchi oils. The rheological results indicated pseudoplastic behavior with semisolid characteristics. Additionally, the phase change studies showed two endothermic events corresponding to melting points from - 20.15 to - 18.94 °C and from 40.25 to 61.04 °C. The formulation with a ratio of avocado oil to sacha inchi oil of 80/20 and prepared using glyceryl monostearate as an emulsifier was evaluated as the best treatment and had an increased consistency coefficient and an increased loss tangent (δ < 0.5).
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26
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Choudhary U, Sabikhi L, Abdul Hussain S, Khamrui K, Sharma V, Vij S. Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13699] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Urmila Choudhary
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - Latha Sabikhi
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - Shaik Abdul Hussain
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - Kaushik Khamrui
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - Vivek Sharma
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - Shilpa Vij
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
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27
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The role of edible oils in low molecular weight organogels rheology and structure. Food Res Int 2018; 111:399-407. [DOI: 10.1016/j.foodres.2018.05.050] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 04/30/2018] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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28
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Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3096-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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29
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Lupi FR, Shakeel A, Greco V, Baldino N, Calabrò V, Gabriele D. Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Res Int 2017; 93:26-32. [DOI: 10.1016/j.foodres.2017.01.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 01/09/2017] [Accepted: 01/10/2017] [Indexed: 11/19/2022]
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31
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Castel V, Rubiolo AC, Carrara CR. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.039] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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The effects of intermolecular interactions on the physical properties of organogels in edible oils. J Colloid Interface Sci 2016; 483:154-164. [DOI: 10.1016/j.jcis.2016.08.009] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/02/2016] [Accepted: 08/02/2016] [Indexed: 01/29/2023]
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Quintieri AM, Filice E, Amelio D, Pasqua T, Lupi FR, Scavello F, Cantafio P, Rocca C, Lauria A, Penna C, De Cindio B, Cerra MC, Angelone T. The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats. Nutr Metab Cardiovasc Dis 2016; 26:603-613. [PMID: 27113292 DOI: 10.1016/j.numecd.2016.02.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 01/14/2016] [Accepted: 02/02/2016] [Indexed: 01/04/2023]
Abstract
BACKGROUND AND AIMS Obesity is often associated with an increased cardiovascular risk. The food industry and the associated research activities focus on formulating products that are a perfect mix between an adequate fat content and health. We evaluated whether a diet enriched with Bio-Oil Spread (SD), an olive oil-based innovative food, is cardioprotective in the presence of high-fat diet (HFD)-dependent obesity. METHODS AND RESULTS Rats were fed for 16 weeks with normolipidic diet (ND; fat: 6.2%), HFD (fat: 42%), and ND enriched with SD (6.2% of fat + 35.8% of SD). Metabolic and anthropometric parameters were measured. Heart and liver structures were analyzed by histochemical examination. Ischemic susceptibility was evaluated on isolated and Langendorff-perfused cardiac preparations. Signaling was assessed by Western blotting. Compared to ND rats, HFD rats showed increased body weight and abdominal obesity, dyslipidemia, and impaired glucose tolerance. Morphological analyses showed that HFD is associated with heart and liver modifications (hypertrophy and steatosis, respectively), lesser evident in the SD group, together with metabolic and anthropometric alterations. In particular, IGF-1R immunodetection revealed a reduction of hypertrophy in SD heart sections. Notably, SD diet significantly reduced myocardial susceptibility against ischemia/reperfusion (I/R) with respect to HFD through the activation of survival signals (Akt, ERK1/2, and Bcl2). Systolic and diastolic performance was preserved in the SD group. CONCLUSIONS We suggest that SD may contribute to the prevention of metabolic disorders and cardiovascular alterations typical of severe obesity induced by an HFD, including the increased ischemic susceptibility of the myocardium. Our results pave the way to evaluate the introduction of SD in human alimentary guidelines as a strategy to reduce saturated fat intake.
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MESH Headings
- Abdominal Fat/metabolism
- Abdominal Fat/physiopathology
- Adiposity
- Animal Feed
- Animals
- Apoptosis
- Biomarkers/blood
- Blood Glucose/metabolism
- Diet, High-Fat
- Dietary Supplements
- Disease Models, Animal
- Dyslipidemias/blood
- Dyslipidemias/etiology
- Dyslipidemias/prevention & control
- Extracellular Signal-Regulated MAP Kinases/metabolism
- Glucose Intolerance/blood
- Glucose Intolerance/etiology
- Glucose Intolerance/prevention & control
- Hypertrophy, Left Ventricular/etiology
- Hypertrophy, Left Ventricular/pathology
- Hypertrophy, Left Ventricular/physiopathology
- Hypertrophy, Left Ventricular/prevention & control
- Isolated Heart Preparation
- Lipids/blood
- Liver/metabolism
- Liver/pathology
- Metabolic Syndrome/blood
- Metabolic Syndrome/etiology
- Metabolic Syndrome/physiopathology
- Metabolic Syndrome/prevention & control
- Myocardial Infarction/blood
- Myocardial Infarction/pathology
- Myocardial Infarction/physiopathology
- Myocardial Infarction/prevention & control
- Myocardial Reperfusion Injury/blood
- Myocardial Reperfusion Injury/pathology
- Myocardial Reperfusion Injury/physiopathology
- Myocardial Reperfusion Injury/prevention & control
- Myocardium/metabolism
- Myocardium/pathology
- Non-alcoholic Fatty Liver Disease/blood
- Non-alcoholic Fatty Liver Disease/etiology
- Non-alcoholic Fatty Liver Disease/pathology
- Non-alcoholic Fatty Liver Disease/prevention & control
- Obesity, Abdominal/blood
- Obesity, Abdominal/etiology
- Obesity, Abdominal/physiopathology
- Obesity, Abdominal/prevention & control
- Olive Oil/administration & dosage
- Proto-Oncogene Proteins c-akt/metabolism
- Proto-Oncogene Proteins c-bcl-2/metabolism
- Rats, Sprague-Dawley
- Receptor, IGF Type 1/metabolism
- Signal Transduction
- Ventricular Function, Left
- Ventricular Remodeling
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Affiliation(s)
- A M Quintieri
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - E Filice
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - D Amelio
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - T Pasqua
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - F R Lupi
- Department of Information, Modeling, Electronics and System Engineering, University of Calabria, Rende, Italy
| | - F Scavello
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - P Cantafio
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - C Rocca
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
| | - A Lauria
- ASL San Marco Argentano (CS), Veterinary Medicine Section, Italy
| | - C Penna
- Department of Biological and Clinical Sciences, San Luigi Gonzaga Hospital, University of Turin, Turin, Italy
| | - B De Cindio
- Department of Information, Modeling, Electronics and System Engineering, University of Calabria, Rende, Italy
| | - M C Cerra
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy; National Institute of Cardiovascular Research, Bologna, Italy.
| | - T Angelone
- Department of Biology, Ecology and Earth Sciences, University of Calabria, Arcavacata di Rende (CS), Italy; National Institute of Cardiovascular Research, Bologna, Italy.
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Lupi FR, Shakeel A, Greco V, Oliviero Rossi C, Baldino N, Gabriele D. A rheological and microstructural characterisation of bigels for cosmetic and pharmaceutical uses. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 69:358-65. [PMID: 27612723 DOI: 10.1016/j.msec.2016.06.098] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 04/18/2016] [Accepted: 06/29/2016] [Indexed: 11/16/2022]
Abstract
Bigels are biphasic systems formed by water-based hydrogels and oil-based organogels, mainly studied, in the last few years, for pharmaceutical and cosmetic application focused on the controlled delivery of both lipophilic and hydrophilic active agents. The rheological properties of bigels depend on both the amount and the rheological characteristics of single structured phases. Moreover, it can be expected that, at large fractions of one of the starting gels, systems more complex than oil-in-water or water-in-oil can be obtained, yielding bicontinuous or matrix-in-matrix arrangement. Model bigels were investigated from a microstructural (i.e. microscopy and electrical conductivity tests) and rheological point of view. The hydrogel was prepared by using a low-methoxyl pectin whereas the organogel was prepared by using olive oil and, as gelator, a mixture of glyceryl stearate and policosanol. Model bigels were obtained by increasing the amount of organogel mixed with the hydrogel, and microstructural characterisation evidenced an organogel-in-hydrogel behaviour for all investigated samples, even though at the highest organogel content a more complex structure seems to arise. A semi-empirical model, based on theoretical equations developed for suspensions of elastic spheres in elastic media, was proposed to relate bigel rheological properties to single phase properties and fractions.
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Affiliation(s)
- Francesca R Lupi
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Ahmad Shakeel
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Valeria Greco
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Cesare Oliviero Rossi
- Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci, Cubo 14D, I-87036 Rende, CS, Italy.
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
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The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum). J SURFACTANTS DETERG 2016. [DOI: 10.1007/s11743-016-1820-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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BREWER DR, FRANCO JM, GARCIA-ZAPATEIRO LA. Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum). FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.6761] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lupi FR, Gentile L, Gabriele D, Mazzulla S, Baldino N, de Cindio B. Olive oil and hyperthermal water bigels for cosmetic uses. J Colloid Interface Sci 2015; 459:70-78. [PMID: 26263497 DOI: 10.1016/j.jcis.2015.08.013] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 08/04/2015] [Accepted: 08/05/2015] [Indexed: 11/25/2022]
Abstract
Bigels are biphasic systems produced with an organogel (or oleogel) and a hydrogel mixed together at high shear rates. These systems are promising for different uses, among them the formulation of new cosmetic matrices for cosmetic agents delivery is under investigation. In the present paper, a common cosmetic formulation for skin care was enriched with increasing fractions of monoglycerides of fatty acids/olive oil organogels, in order to understand the rheology and the microstructure of these systems. Small amplitude oscillation tests, NMR-self diffusion analysis, contrast phase microscopy and electric conductivity confirmed that the addition of the organogel caused a microstructural change of the starting material, which turned from O/W to a more complex system where, probably, a matrix-in-matrix structure is present at the highest fractions of added organogel.
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Affiliation(s)
- F R Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - L Gentile
- Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci, Cubo 14D, I-87036 Rende, CS, Italy.
| | - D Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - S Mazzulla
- Department of Biology, Ecology and Earth Science (Di.B.E.S.T.), University of Calabria, Via P. Bucci, Cubo 6C, I-87036 Rende, CS, Italy.
| | - N Baldino
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - B de Cindio
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
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Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.011] [Citation(s) in RCA: 119] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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40
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Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2615-6] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Pérez-Monterroza EJ, Márquez-Cardozo CJ, Ciro-Velásquez HJ. Rheological behavior of avocado (Persea americana Mill, cv. Hass) oleogels considering the combined effect of structuring agents. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Rocha-Amador OG, Gallegos-Infante JA, Huang Q, Rocha-Guzman NE, Moreno-Jimenez MR, Gonzalez-Laredo RF. Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2014; 2014:513641. [PMID: 26904637 PMCID: PMC4745555 DOI: 10.1155/2014/513641] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/11/2014] [Revised: 07/25/2014] [Accepted: 08/16/2014] [Indexed: 11/18/2022]
Abstract
The objective of this study was to evaluate the influence of gelator, vegetable oil, stirring speed, and temperature on the physical properties of obtained organogels. They were prepared under varying independent conditions and applying a fractional experimental design. From there a rheological characterization was developed. The physical characterization also included polarized light microscopy and calorimetric analysis. Once these data were obtained, X-Ray diffraction was applied to selected samples and a microstructure lattice was confirmed. Commonly, the only conditions that affect crystallization have been analyzed (temperature, solvent, gelator, and cooling rate). We found that stirring speed is the most important parameter in the organogel preparation.
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Affiliation(s)
- Omar Gerardo Rocha-Amador
- Unidad de Posgrado, Investigación y Desarrollo Tecnológico, Departamento de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico
| | - Jose Alberto Gallegos-Infante
- Unidad de Posgrado, Investigación y Desarrollo Tecnológico, Departamento de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico
| | - Qingrong Huang
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, The New Jersey State University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Nuria Elizabeth Rocha-Guzman
- Unidad de Posgrado, Investigación y Desarrollo Tecnológico, Departamento de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico
| | - Martha Rocio Moreno-Jimenez
- Unidad de Posgrado, Investigación y Desarrollo Tecnológico, Departamento de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico
| | - Ruben F. Gonzalez-Laredo
- Unidad de Posgrado, Investigación y Desarrollo Tecnológico, Departamento de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico
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Lupi FR, Gabriele D, Seta L, Baldino N, de Cindio B. Rheological design of stabilized meat sauces for industrial uses. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400286] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Francesca R. Lupi
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | - Domenico Gabriele
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | | | - Noemi Baldino
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | - Bruno de Cindio
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
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Yılmaz E, Öğütcü M. Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine. J Food Sci 2014; 79:E1732-8. [DOI: 10.1111/1750-3841.12561] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Accepted: 06/16/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Emin Yılmaz
- Dept. of Food Engineering; Faculty of Engineering; Çanakkale Onsekiz Mart Univ; 17020 Çanakkale Turkey
| | - Mustafa Öğütcü
- Dept. of Food Engineering; Faculty of Engineering; Çanakkale Onsekiz Mart Univ; 17020 Çanakkale Turkey
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Yılmaz E, Öǧütcü M. Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products. GRASAS Y ACEITES 2014. [DOI: 10.3989/gya.0349141] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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46
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A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions. Molecules 2014; 19:9187-202. [PMID: 24988188 PMCID: PMC6271104 DOI: 10.3390/molecules19079187] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/19/2014] [Accepted: 06/23/2014] [Indexed: 01/23/2023] Open
Abstract
Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively.
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47
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Iqbal S, Baloch MK, Hameed G, Bano A. Impact of Various Parameters Over the Stability of Water-in-Vegetable Oil Emulsion. J DISPER SCI TECHNOL 2013. [DOI: 10.1080/01932691.2012.743307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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48
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Kowalska M, Żbikowska A. Application of a Laser Diffraction Method for Determination of Stability of Dispersion Systems in Food and Chemical Industry. J DISPER SCI TECHNOL 2013. [DOI: 10.1080/01932691.2012.739953] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Seta L, Baldino N, Gabriele D, Lupi FR, de Cindio B. The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Rousseau D. Trends in structuring edible emulsions with Pickering fat crystals. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.009] [Citation(s) in RCA: 92] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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