1
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Wang Y, Liu S, Zhang L, Nagib A, Li Q, Geng R, Yu X, Xu T, Zhang S, Duan R, Ma C, Abd El-Aty AM. Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review. Food Chem 2024; 454:139821. [PMID: 38815329 DOI: 10.1016/j.foodchem.2024.139821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol levels and protect patients from cardiovascular illnesses, although little research has been conducted on phytosterols. This article examines the formation, characterization, and application of phytosterol-based oleogels in detail. The oleogelation behaviors of phytosterol-based oleogels are affected by their formulation, which includes phytosterol type, combined oleogelator, proportion, concentration and oil type. These oleogels exhibit potential applications as solid fat substitutes without affecting the texture or sensory properties of food products or as effective delivery vehicles. To encourage the research and implementation of phytosterol-based oleogels, we will ultimately not only highlight problems related to their use in food processing, but also provide a few viewpoints, with the goal of providing fresh insights for advancing trends.
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Affiliation(s)
- Yuhui Wang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China
| | - Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruyi Geng
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ting Xu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Shuaijia Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruoyu Duan
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China.
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum 25240, Turkey.
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2
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Chen LH, Hu JN. Development of nano-delivery systems for loaded bioactive compounds: using molecular dynamics simulations. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38206576 DOI: 10.1080/10408398.2023.2301427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
Over the past decade, a remarkable surge in the development of functional nano-delivery systems loaded with bioactive compounds for healthcare has been witnessed. Notably, the demanding requirements of high solubility, prolonged circulation, high tissue penetration capability, and strong targeting ability of nanocarriers have posed interdisciplinary research challenges to the community. While extensive experimental studies have been conducted to understand the construction of nano-delivery systems and their metabolic behavior in vivo, less is known about these molecular mechanisms and kinetic pathways during their metabolic process in vivo, and lacking effective means for high-throughput screening. Molecular dynamics (MD) simulation techniques provide a reliable tool for investigating the design of nano-delivery carriers encapsulating these functional ingredients, elucidating the synthesis, translocation, and delivery of nanocarriers. This review introduces the basic MD principles, discusses how to apply MD simulation to design nanocarriers, evaluates the ability of nanocarriers to adhere to or cross gastrointestinal mucosa, and regulates plasma proteins in vivo. Moreover, we presented the critical role of MD simulation in developing delivery systems for precise nutrition and prospects for the future. This review aims to provide insights into the implications of MD simulation techniques for designing and optimizing nano-delivery systems in the healthcare food industry.
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Affiliation(s)
- Li-Hang Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jiang-Ning Hu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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3
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Jia J, Zhang J, Chen XW, Sun SD, Wang YH, Wei AC. Towards the development of novel bicomponent phytosterol-based oleogels with natural phenolics. Food Chem 2023; 429:136895. [PMID: 37487391 DOI: 10.1016/j.foodchem.2023.136895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/28/2023] [Accepted: 07/13/2023] [Indexed: 07/26/2023]
Abstract
Structuring liquid oils into edible oleogels from natural and abundant plant ingredients has great significance in fields ranging from foods to pharmaceuticals but has proven challenging. Herein, novel bicomponent phytosterol-based oleogels were developed with natural phenolics. Investigating diverse natural phenolics, cinnamic acid (CA) and ethyl ferulate (EF) successfully formed oleogels in combination with phytosterols (PS), where a synergistic effect on the oleogelation and crystallization was observed compared to the corresponding single component formulations. FTIR and UV-vis spectra showed that the gel network was primarily driven by hydrogen bonding and π-π stacking. Furthermore, oscillatory shear demonstrated oleogels featured higher elastic and network structure deformation at molar ratio of 5:5 and 3:7. Moreover, the bicomponent phytosterol-based oleogels displayed partially reversible shear deformation and a reversible solid-liquid transition. Such information was useful for engineering the functional properties of oleogel-based lipidic materials, providing significance for the application in foods, cosmetics and pharmaceuticals industries.
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Affiliation(s)
- Jia Jia
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Jing Zhang
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China; Food and Pharmacy College, Xuchang University, Xuchang 461000, China.
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Yong-Hui Wang
- Food and Pharmacy College, Xuchang University, Xuchang 461000, China
| | - An-Chi Wei
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China.
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4
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Matheson AB, Koutsos V, Euston SR, Clegg PS. Atomic Force Microscopy of Phytosterol Based Edible Oleogels. Gels 2023; 9:750. [PMID: 37754431 PMCID: PMC10530765 DOI: 10.3390/gels9090750] [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: 07/20/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 09/28/2023] Open
Abstract
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.
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Affiliation(s)
- Andrew B. Matheson
- School of Physics and Astronomy, University of Edinburgh, James Clerk Maxwell Building, Edinburgh EH9 3FD, UK
| | - Vasileios Koutsos
- School of Engineering, Institute for Materials and Processes, University of Edinburgh, Sanderson Building, Edinburgh EH9 3FB, UK
| | - Stephen R. Euston
- Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University, Edinburgh EH14 4AS, UK
- Department of Physics, Toronto Metropolitan University, Toronto, ON M5B 0C3, Canada
| | - Paul S. Clegg
- School of Physics and Astronomy, University of Edinburgh, James Clerk Maxwell Building, Edinburgh EH9 3FD, UK
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5
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Wang S, Liu G. Controlled volatile release from β-sitosterol-based oleogels based on different self-assembly mechanisms. Food Chem 2023; 425:136506. [PMID: 37290236 DOI: 10.1016/j.foodchem.2023.136506] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 05/12/2023] [Accepted: 05/30/2023] [Indexed: 06/10/2023]
Abstract
This study examined how the self-assembly mechanisms of β-sitosterol-based oleogels influenced the release of volatile compounds. Microscopy, X-ray diffraction (XRD) and small-angle X-ray scattering (SAXS) measurements showed that the three β-sitosterol-based oleogels (β-sitosterol + γ-oryzanol oleogels (SO), β-sitosterol + lecithin oleogels (SL) and β-sitosterol + monostearate oleogels (SM)) had significant differences in their microstructures, which were formed via different self-assembly mechanisms. SO exhibited the highest oil binding capacity (OBC), complex modulus (G*) and apparent viscosity. Dynamic and static headspace analyses suggested that network structure of β-sitosterol-based oleogels affected the release of volatile components. SO showed the strongest retention effect, followed by SL and SM. The release of volatile compounds mainly related to structural strength and compositions of oleogels. These results indicated that β-sitosterol-based oleogels formed with different self-assembly mechanisms have the potential to serve as effective delivery systems for controlling the release of volatile compounds.
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Affiliation(s)
- Shujie Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou 510640, China.
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6
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Matheson AB, Dalkas G, Lloyd GO, Hart A, Bot A, den Adel R, Koutsos V, Clegg PS, Euston SR. Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ-oryzanol blends. J AM OIL CHEM SOC 2022; 99:943-950. [PMID: 36619665 PMCID: PMC9796822 DOI: 10.1002/aocs.12624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 05/04/2022] [Accepted: 06/16/2022] [Indexed: 01/11/2023]
Abstract
Oleogels based on sterols such as β-sitosterol blended with the sterol ester γ-oryzanol are a very interesting class of systems, but there are aspects of their formation and structure that remain elusive. It has previously been shown that a methyl group on the C30 position of the sterol-ester plays an important role in gelation. This work explored the effect that having C30 methyl groups on both the sterol and the sterol-ester had on the gelation process and subsequent gel structure. Lanosterol and saponified γ-oryzanol (which was synthesized as part of this study) were identified as materials of interest, as both feature a methyl group on the C30 position of their steroidal cores. It was observed that both sterols formed gels when blended with γ-oryzanol, and also that lanosterol gelled sunflower oil without the addition of γ-oryzanol. All of these gels were significantly weaker than that formed by β-sitosterol blended with γ-oryzanol. To explore why, molecular docking simulations along with AFM and SAXS were used to examine these gels on a broad range of length scales. The results suggest that saponified γ-oryzanol-γ-oryzanol gels have a very similar structure to that of β-sitosterol-γ-oryzanol gels. Lanosterol-γ-oryzanol gels and pure lanosterol gel, however, form with a totally different structure facilitated by the head-to-tail stacking motif exhibited by lanosterol. These results give further evidence that relatively slight changes to the molecular structure of gelators can result in significant differences in subsequent gel properties.
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Affiliation(s)
| | - Georgios Dalkas
- School of Engineering and Physical Sciences, Institute of Biological Chemistry, Biophysics and BioengineeringHeriot‐Watt UniversityEdinburghUK
| | - Gareth O. Lloyd
- School of Chemistry, Joseph Banks LaboratoriesUniversity of LincolnLincolnUK
| | - Aaliyah Hart
- School of Chemistry, Joseph Banks LaboratoriesUniversity of LincolnLincolnUK
| | - Arjen Bot
- Unilever Foods Innovation CentreWageningenThe Netherlands,Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food SciencesWageningen University and ResearchWageningenThe Netherlands
| | - Ruud den Adel
- Unilever Foods Innovation CentreWageningenThe Netherlands
| | - Vasileios Koutsos
- School of Engineering, Institute for Materials and ProcessesThe University of EdinburghEdinburghUK
| | - Paul S. Clegg
- School of Physics and AstronomyUniversity of EdinburghEdinburghUK
| | - Stephen R. Euston
- School of Engineering and Physical Sciences, Institute of Biological Chemistry, Biophysics and BioengineeringHeriot‐Watt UniversityEdinburghUK
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7
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Sawalha H, Venema P, Flöter E. Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hassan Sawalha
- Mechanical Engineering Department Palestine Polytechnic University Hebron Palestine
| | - Paul Venema
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences Wageningen University WG Wageningen The Netherlands
| | - Eckhard Flöter
- Food Process Engineering, Department of Food Technology and Food Chemistry Technical University Berlin Berlin Germany
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8
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Zhang J, Zhang M, Dong Y, Gu W, Liu T, Xing X, Song J, Wang M, Han C. Molecular Design, Supramolecular Assembly, and Excellent Dye Adsorption Capacity of Natural Rigid Dehydroabietic Acid-Tailored Amide Organogelators. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:8918-8927. [PMID: 35819938 DOI: 10.1021/acs.langmuir.2c01068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
It is very appealing to synthesize functional soft materials from natural and abundant plant diterpenes because they have conformationally rigid and chiral properties. Herein, dehydroabietic-based monoamide (DA-1) and diamide (DA-2) were designed by introducing device interactions, π-π stacking and hydrogen bonding, with an aromatic group, C═O, and N-H. DA-1 and DA-2 can be gelled in a mixed solvent and a single solvent, respectively. Several novel supramolecular organic gels including highly entangled three-dimensional networks composed of rods or fibers were constructed. Interestingly, DA-2 forms a helical structure that is right-handed under the cooperative control of the solvent and the rigid structure of rosin. Gel formation was primarily driven by hydrogen bonding, π-π stacking, and van der Waals force. Combined with Gaussian calculation and X-ray diffraction (XRD), we established pack patterns for each system, revealing the roles played by rosin and amide groups. Moreover, the carbon tetrachloride gel of DA-2 can effectively remove Congo red in an aqueous solution, and the removal rate can reach 98.4%. This research explores an efficient organic gel for adsorbing Congo red dye with the secretions of pine trees.
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Affiliation(s)
- Junjie Zhang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Ming Zhang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Yuxuan Dong
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Wanting Gu
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Tong Liu
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xinwei Xing
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Jie Song
- Department of Natural Sciences, University of Michigan-Flint, 303 E. Kearsley Street, Flint, Michigan 48502, United States
| | - Maogong Wang
- CNPC Engineering Technology R&D Company Limited, Beijing 102206, China
| | - Chunrui Han
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
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9
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Gilbert EP. Building blocks of β-sitosterol-γ-oryzanol gels revealed by small-angle neutron scattering and real space modelling. Food Funct 2022; 13:7123-7131. [PMID: 35698970 DOI: 10.1039/d2fo00935h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mixtures of β-sitosterol and γ-oryzanol form gels in a range of organic solvents. Despite being widely studied, particularly as potential oleogels for food application, details of the intrinsic gel-forming building blocks remain unclear. Small-angle neutron scattering (SANS) combined with solvent contrast variation has been used to evaluate potential structural models. While evidence exists that the building blocks are hollow cylinders (tubules), the simultaneous fitting of twelve contrast-varied SANS data sets indicates that the previously proposed model of double walled tubules is incorrect. Predicted scattering based on real space models provides compelling evidence that the origin of the gelling behaviour is the limited assembly of adjacent tubules to form a space-filling network of fibrils.
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Affiliation(s)
- Elliot Paul Gilbert
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia. .,Australian Institute for Bioengineering and Nanotechnology and Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia, Brisbane, QLD 4072, Australia
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10
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Sivakanthan S, Fawzia S, Madhujith T, Karim A. Synergistic effects of oleogelators in tailoring the properties of oleogels: A review. Compr Rev Food Sci Food Saf 2022; 21:3507-3539. [PMID: 35591753 DOI: 10.1111/1541-4337.12966] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/24/2022] [Accepted: 04/10/2022] [Indexed: 12/18/2022]
Abstract
Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence of evidence showing their deleterious health impact have triggered the attempts to find alternate tailor-made lipids for these solid fats. Oleogels is considered as a novel alternative, which has reduced saturated fat and no trans fat content. In addition to mimicking the distinctive characteristics of solid fats, oleogels can be developed to contain a high amount of polyunsaturated fatty acids and used to deliver bioactives. Although there has been a dramatic rise in the interest in developing oleogels for food applications over the past decade, none of them has been commercially used in foods so far due to the deficiency in their crystal network structure, particularly in monocomponent gels. Very recently, there is a surge in the interest in using of combination of gelators due to the synergistic effects that aid in overcoming the drawbacks in monocomponent gels. However, currently, there is no comprehensive insight into synergism among oleogelators reported in recent studies. Therefore, a comprehensive intuition into the findings reported on synergism is crucial to fill this gap. The objective of this review is to give a comprehensive insight into synergism among gelators based on recent literature. This paper also identifies the future research propositions towards developing oleogels capable of exactly mimicking the properties of conventional solid fats to bridge the gap between laboratory research and the food industry.
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Affiliation(s)
- Subajiny Sivakanthan
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia.,Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi, Sri Lanka.,Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - Sabrina Fawzia
- School of Civil and Environmental Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - Azharul Karim
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
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11
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Scharfe M, Niksch J, Flöter E. Influence of Minor Oil Components on Sunflower, Rice Bran, Candelilla and Beeswax Oleogels. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Jonas Niksch
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Berlin Germany
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12
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Zhang R, Han Y, McClements DJ, Xu D, Chen S. Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2483-2494. [PMID: 35170307 DOI: 10.1021/acs.jafc.1c07390] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Phytosterols are natural plant-based bioactive compounds that can lower blood cholesterol levels and help prevent cardiovascular diseases. Consequently, they are being utilized in functional foods, supplements, and pharmaceutical products designed to improve human health. This paper summarizes different approaches to isolate, purify, and characterize phytosterols. It also discusses the hypolipidemic mechanisms of phytosterols and their impact on cholesterol transportation. Phytosterols have a low water-solubility, poor chemical stability, and limited bioavailability, which limits their utilization and efficacy in functional foods. Strategies are therefore being developed to overcome these shortcomings. Colloidal delivery systems, such as emulsions, oleogels, liposomes, and nanoparticles, have been shown to be effective at improving the water-dispersibility, stability, and bioavailability of phytosterols. These delivery systems can be used to incorporate phytosterols into a broader range of cholesterol-lowering functional foods and beverages. We also discuses several issues that need to be addressed before these phytosterol delivery systems can find widespread commercial utilization.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, Wuhan 430071, China
| | - Yahong Han
- College of Engineering, Huazhong Agricultural University, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430071, China
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13
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Martinez RM, Oseliero Filho PL, Gerbelli BB, Magalhães WV, Velasco MVR, da Silva Lannes SC, de Oliveira CLP, Rosado C, Baby AR. Influence of the Mixtures of Vegetable Oil and Vitamin E over the Microstructure and Rheology of Organogels. Gels 2022; 8:gels8010036. [PMID: 35049573 PMCID: PMC8774424 DOI: 10.3390/gels8010036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/22/2021] [Accepted: 01/02/2022] [Indexed: 02/06/2023] Open
Abstract
Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those ingredients in oily systems, there is scarce literature using a mixture of oil and antioxidants. Vitamin E (VE) is an important candidate for its lipophilicity and several applications on pharmaceutical, cosmetics, and food industries. In this work, we investigated the influences of mixtures between vegetable oil (VO) and VE on the microstructures and rheological properties of CW and 12HSA organogels. A weak gel (G′′/G′ > 0.1) with a shear-thinning behavior was observed for all samples. The presence of VE impacted the gel strength and the phase transition temperatures in a dose-dependent pattern. Larger and denser packed crystals were seen for 12HSA samples, while smaller and more dispersed structures were obtained for CW organogels. The results obtained in this work allowed the correlation of the structural and mechanical properties of the organogels, which plays an important role in the physical-chemical characteristics of these materials.
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Affiliation(s)
- Renata Miliani Martinez
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil;
- Correspondence: (R.M.M.); (A.R.B.)
| | | | - Barbara Bianca Gerbelli
- Center of Natural and Human Sciences, Federal University of ABC, Santo André 09210-170, Brazil;
| | | | - Maria Valéria Robles Velasco
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil;
| | - Suzana Caetano da Silva Lannes
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil;
| | | | - Catarina Rosado
- CBIOS—Universidade Lusófona’s Research Center for Biosciences and Health Technologies, 1749-024 Lisbon, Portugal;
| | - André Rolim Baby
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil;
- Correspondence: (R.M.M.); (A.R.B.)
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14
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Martins AJ, Cerqueira F, Vicente AA, Cunha RL, Pastrana LM, Cerqueira MA. Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels. Gels 2022; 8:37. [PMID: 35049574 PMCID: PMC8774356 DOI: 10.3390/gels8010037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 12/29/2021] [Accepted: 01/01/2022] [Indexed: 02/06/2023] Open
Abstract
Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol. Following molecular assembly, the formation of a tubular system ensues, which seems to be influenced by elements such as the oleogelators' concentration and ratio, cooling rates, and storage periods. Sterol-based oleogels were formulated under distinct environmental conditions, and a comprehensive study aimed to assess the effects of the mentioned factors on oleogel formation and stability, through visual observation and by using techniques such as small-angle X-ray scattering, X-ray diffraction, confocal Raman spectroscopy, rheology, and polarized microscopy. The long, rod-like conformations, identified by small-angle X-ray scattering, showed that different cooling rates influence oleogels' texture. Raman spectra showed that the stabilization time is associated with the interfibrillar aggregation, which occurred differently for 8 and 10 wt%, with a proven relationship between ferulic acid and the tubular formation. This report gives fundamental insight into the critical point of gelation, referring to the time scale of the molecular stabilization. Our results verify that understanding the structuring mechanisms of oleogelation is decisive for the processing and manufacturing of novel foods which integrate oleogels in their structure.
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Affiliation(s)
- Artur J. Martins
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal;
| | - Fátima Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
- Centre of Physics, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
| | - António A. Vicente
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal;
| | - Rosiane L. Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP, Campinas 13083-862, Brazil;
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
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15
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Scharfe M, Prange D, Flöter E. The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12555] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Daniel Prange
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Berlin Germany
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16
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Scharfe M, Prange D, Flöter E. The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part
II
: Addition of selected minor oil components. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12556] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Daniel Prange
- Department of Food Processing Technical University Berlin Berlin Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Berlin Germany
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17
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Pușcaș A, Mureșan V, Muste S. Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review. Polymers (Basel) 2021; 13:polym13121934. [PMID: 34200945 PMCID: PMC8230493 DOI: 10.3390/polym13121934] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.
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18
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Zhang W, Zhang Z, Zhao S, Hong KH, Zhang MY, Song L, Yu F, Luo G, He YP. Pyromellitic-Based Low Molecular Weight Gelators and Computational Studies of Intermolecular Interactions: A Potential Additive for Lubricant. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:2954-2962. [PMID: 33636083 DOI: 10.1021/acs.langmuir.0c03625] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Low molecular weight gelators (LMWG) have been extensively explored in many research fields due to their unique reversible gel-sol transformation. Intermolecular interactions between LMWG are known as the main driving force for self-assembly. During this self-assembly process, individually analyzing the contribution difference between various intermolecular interactions is crucial to understand the gel properties. Herein, we report 2,5-bis(hexadecylcarbamoyl)terephthalic acid (BHTA) as a LMWG, which could efficiently form a stable organogel with n-hexadecane, diesel, liquid paraffin, and base lubricant oil at a relatively low concentration. To investigate the contribution difference of intermolecular interactions, we first finished FT-IR spectroscopy and XRD experiments. On the basis of the d-spacing, a crude simulation model was built and then subjected to molecular dynamics (MD) simulations. Then, we knocked out the energy contribution of the H-bonding interactions and π-π stacking, respectively, to evaluate the intermolecular interactions significantly influencing the stability of the gel system. MD simulations results suggest that the self-assembly of the aggregates was mainly driven by dense H-bonding interactions between carbonyl acid and amide moieties of BHTA, which is consistent with FT-IR data. Moreover, wave function analysis at a quantum level suggested these electrostatic interactions located in the middle of the BHTA molecule were surrounded by strong dispersion attraction originating from a hydrophobic environment. Furthermore, we also confirmed that 2 wt % BHTA was able to form gel lubricant with 150BS. The coefficient of friction (COF) data show that the gel lubricant has a better tribological performance than 150BS base lubricant oil. Finally, XPS was performed and offered valuable information about the lubrication mechanism during the friction.
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Affiliation(s)
- Wannian Zhang
- Key Laboratory for Functional Material, Educational Department of Liaoning Province, School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, P. R. China
- Key Laboratory of Petrochemical Catalytic Science and Technology, Liaoning Shihua University, Dandong Lu West 1, Fushun 113001, Liaoning, P. R. China
| | - Zhiqiang Zhang
- Key Laboratory for Functional Material, Educational Department of Liaoning Province, School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, P. R. China
| | - Shanlin Zhao
- Key Laboratory for Functional Material, Educational Department of Liaoning Province, School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, P. R. China
- Key Laboratory of Petrochemical Catalytic Science and Technology, Liaoning Shihua University, Dandong Lu West 1, Fushun 113001, Liaoning, P. R. China
| | - Kwon Ho Hong
- Department of Medicinal Chemistry and Institute for Therapeutics Discovery and Development, College of Pharmacy, University of Minnesota, Minneapolis, Minnesota 55414, United States
| | - Ming-Yuan Zhang
- Key Laboratory of Petrochemical Catalytic Science and Technology, Liaoning Shihua University, Dandong Lu West 1, Fushun 113001, Liaoning, P. R. China
| | - Lijuan Song
- Key Laboratory for Functional Material, Educational Department of Liaoning Province, School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, P. R. China
- Key Laboratory of Petrochemical Catalytic Science and Technology, Liaoning Shihua University, Dandong Lu West 1, Fushun 113001, Liaoning, P. R. China
| | - Fang Yu
- Key Laboratory of Petrochemical Catalytic Science and Technology, Liaoning Shihua University, Dandong Lu West 1, Fushun 113001, Liaoning, P. R. China
| | - Genxiang Luo
- Key Laboratory of Petrochemical Catalytic Science and Technology, Liaoning Shihua University, Dandong Lu West 1, Fushun 113001, Liaoning, P. R. China
| | - Yu-Peng He
- Key Laboratory for Functional Material, Educational Department of Liaoning Province, School of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, P. R. China
- Key Laboratory of Petrochemical Catalytic Science and Technology, Liaoning Shihua University, Dandong Lu West 1, Fushun 113001, Liaoning, P. R. China
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19
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Shakeel A, Farooq U, Gabriele D, Marangoni AG, Lupi FR. Bigels and multi-component organogels: An overview from rheological perspective. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106190] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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20
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Sedghiniya S, Soleimannejad J, Foroutan M, Ebrahimi M, Naeini VF. A V( iii)-induced metallogel with solvent stimuli-responsive properties: structural proof-of-concept with MD simulations. RSC Adv 2021; 11:36801-36813. [PMID: 35494376 PMCID: PMC9043536 DOI: 10.1039/d1ra07055j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 11/09/2021] [Indexed: 11/21/2022] Open
Abstract
A new solvent stimuli-responsive metallogel (VGel) was synthesized through the introduction of vanadium ions into an adenine (Ade) and 1,3,5-benzene tricarboxylic acid (BTC) organogel, and its supramolecular self-assembly was investigated from a computational viewpoint. A relationship between the synthesized VGel integrity and the self-assembly of its components is demonstrated by a broad range of molecular dynamics (MD) simulations, an aspect that has not yet been explored for such a complex metallogel in particular. MD simulations and Voronoi tessellation assessments, both in agreement with experimental data, confirm the gel formation. Based on excellent water stability and the ethanol/methanol stimuli-responsive feature of the VGel an easy-to-use visualization assay for the detection of counterfeit liquor with a 6% (v/v) methanol limit of detection in 40% (v/v) ethanol is reported. These observations provide a cheap and technically simple method and are a step towards the immersible screening of similar molecules in methanol-spiked beverages. A new solvent stimuli-responsive metallogel (VGel) was synthesized through the introduction of vanadium ions into an adenine (Ade) and BTC organogel, and its supramolecular self-assembly was investigated from a computational viewpoint.![]()
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Affiliation(s)
- Sima Sedghiniya
- School of Chemistry, College of Science, University of Tehran, Tehran, Iran
| | | | - Masumeh Foroutan
- School of Chemistry, College of Science, University of Tehran, Tehran, Iran
| | - Mina Ebrahimi
- School of Chemistry, College of Science, University of Tehran, Tehran, Iran
| | - Vahid Fadaei Naeini
- Division of Machine Elements, Luleå University of Technology, Luleå, SE-97187, Sweden
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21
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Scharfe M, Flöter E. Oleogelation: From Scientific Feasibility to Applicability in Food Products. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000213] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
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22
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Sawalha H, Venema P, Bot A, Flöter E, Lan Y, van der Linden E. Effects of Oil Type on Sterol-Based Organogels and Emulsions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09654-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Poole J, Bentley J, Barraud L, Samish I, Dalkas G, Matheson A, Clegg P, Euston S, Kauffman Johnson J, Haacke C, Westphal L, Molina Beato L, Adams M, Spiro A. Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation. NUTR BULL 2020. [DOI: 10.1111/nbu.12456] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- J. Poole
- Institute of Food Science and Technology London UK
| | | | - L. Barraud
- Nestlé Product Technology Centre York UK
| | | | | | | | - P. Clegg
- The University of Edinburgh Edinburgh UK
| | | | | | | | | | | | | | - A. Spiro
- British Nutrition Foundation London UK
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24
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Pakseresht S, Mazaheri Tehrani M. Advances in Multi-component Supramolecular Oleogels- a Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1742153] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Somaye Pakseresht
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Korasan Razavi, Iran
| | - Mostafa Mazaheri Tehrani
- Research Chair, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Korasan Razavi, Iran
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25
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Chen XW, Sun SD, Yang GL, Ma CG. Engineering phytosterol-based oleogels for potential application as sustainable petrolatum replacement. RSC Adv 2019; 10:244-252. [PMID: 35492564 PMCID: PMC9047561 DOI: 10.1039/c9ra06950j] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Accepted: 12/05/2019] [Indexed: 11/21/2022] Open
Abstract
Phytosterol-based oleogels have been engineered in edible oils for potential applications as sustainable replacements for petrolatum. Oleogels have emerged with a crystal network structure with oil molecules trapped inside. In addition, the viscosity of highly thixotropic oleogels could be tuned by manipulating the concentration of phytosterols and monoglycerides, and the type of surface-active small molecules and bulk vegetable oils. Furthermore, viscous soft matter could also be tunably made with 8–20% oleogelators in olive oil with favourable water vapour occlusive and wettability properties, in addition to having good texture, and outstanding thixotropic and thermal reversibility properties. These properties are quite similar to those of commercial petrolatum. This work demonstrates that the natural phytosterol-oleogels in edible oils can be a novel source of sustainable and green replacements for petrolatum. Phytosterols, as a family of plant-produced molecules, are recognized for their natural health benefits. Phytosterol-based oleogels have been engineered in edible oils to be potential applicable as sustainable petrolatum replacements.![]()
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022
| | - Shang-De Sun
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022
| | - Guo-Long Yang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022.,National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China
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26
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Scharfe M, Ahmane Y, Seilert J, Keim J, Flöter E. On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800487] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Yassin Ahmane
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Julia Seilert
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Jonathan Keim
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Eckhard Flöter
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
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27
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Martins AJ, Cerqueira MA, Pastrana LM, Cunha RL, Vicente AA. Sterol-based oleogels' characterization envisioning food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3318-3325. [PMID: 30569530 DOI: 10.1002/jsfa.9546] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 11/24/2018] [Accepted: 12/16/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Phytosterols, in particular a mixture of pure γ-oryzanol and β-sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of γ-oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS Small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterols-based hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION Despite differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated with these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Artur J Martins
- CEB, Centre of Biological Engineering, University of Minho, Braga, Portugal
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Miguel A Cerqueira
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Lorenzo M Pastrana
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Rosiane L Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - António A Vicente
- CEB, Centre of Biological Engineering, University of Minho, Braga, Portugal
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