An Attempt of Using β-Sitosterol-Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film

Effect of camellia oil body-based oleogels on the film-forming properties of soy protein isolate

Soybean protein isolate (SPI) was frequently used to make edible films due to its highly degradability and excellent film forming ability. However, the limited barrier properties and low tensile strength of SPI films prevent their application in food packaging. In this study, the SPI film was modified by blending camellia oil body-based oleogel (COBO). COBO improved the mechanical properties of SPI film and increased its light-blocking, water insolubility and barrier properties. Micrograph, particle size distribution, protein conformation and crystalline structure analysis illustrated that camellia saponin in COBO formed hydrogen bonds with SPI, significantly reduced the particle size of the film-forming emulsion, and enhanced the order and uniformity of composite films structure, thus improved the overall performance of the SPI films. The SPI-COBO film packing delayed the weight loss, total soluble solids content increase, and the decrease in hardness of stored strawberries. This study puts forwards a new approach for SPI film modification by blending natural emulsified lipids, contributing to the development of sustainable packaging alternatives.

Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and Its Application in the Improvement of Sodium Alginate Films

The purpose of this study was to prepare a novel kind of flaxseed oil (FO)/beeswax oleogel system and apply it to improve the properties of sodium alginate films. Three single factors, namely the ratio of beeswax/FO, the addition of oleogel, and the addition of glycerol, were optimized based on the comprehensive score of film characteristics: elongation at break (EAB), tensile strength (TS), hydroxyl radical clearance (HRC), and water vapor permeability (WVP) of the film. When the ratio of beeswax/FO was 7.807%, the addition of oleogel was 4.829%, and the addition of glycerol was 31.088%, the comprehensive score of the film characteristics was maximum. Moreover, the Decapterus maruadsi preserved by the produced films were assessed for drip loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), and fatty acids composition. In comparison to the control, the produced films incorporated with linseed oil/beeswax oleogel had a longer shelf-life than Decapterus maruadsi. In conclusion, the oleogel system prepared via linseed oil/beeswax had good stability and hydrophobicity, which can significantly improve the characteristics of the film and extend the shelf-life of Decapterus maruadsi.

Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

Hypoglycemic and hypolipidemic effects of polysaccharide isolated from Sphacelotheca sorghi in diet-streptozotocin-induced T2D mice

Edible fungus has attracted great interest with many health benefits, and polysaccharides from them have shown great potentials. In this study, polysaccharides were extracted from Sphacelotheca sorghi (Link) Clint. Monosaccharide composition of S. sorghi polysaccharides (SSP) was detected by high-performance anion exchange chromatography (HPAEC) and mainly consists of glucose (70.5%), galactose (15.6%), mannose (7.2%), arabinose (5.8%), and rhamnose (0.9%). Type 2 diabetes (T2D) was induced by a high-fat, high-sugar diet-fed (HFSD) diet with streptozotocin (STZ) injection in mice, and hypoglycemic and hypolipidemic regulations of SSP were evaluated. After oral treatment of high dose of SSP (200 mg/kg/day), the fasting blood glucose (FBG) was reduced by 39.3%, the insulin resistance of T2D mice was relieved, the lipids metabolism disorder caused by diabetes was improved, and the levels of liver glycogen was increased by 34.1%, compared with the model control. Histopathological examination showed that SSP relieved liver damage. Furthermore, SSP regulated glucose and lipid metabolism by activating phosphoinositide 3-kinase/Akt signaling pathway. Overall, SPP is promising to be used as a functional food for the improvement of metabolic disorders. PRACTICAL APPLICATION: For enhancing the utilization rate and economic value of an edible fungi Sphacelotheca sorghi (Link) Clint., the total polysaccharides were isolated and used to investigate the effect of fungi in terms of balancing the levels of blood glucose and lipids. The S. sorghi polysaccharide treatment resolved the symptoms and insulin resistance in mice with diabetes, signifying its potential application in producing different functional foods for preventing or controlling diabetes.

Characteristics of karaya gum based films: Amelioration by inclusion of Schisandra chinensis oil and its oleogel in the film formulation

This research was focused to develop novel karaya gum films, modified by adding Schisandra chinensis oil and its oleogel. The films produced were assessed for physicochemical, mechanical, thermal and structural characteristics. Glass transition temperature (Tg) of control karaya gum films was recorded as 145.70 °C. Insignificant (p < 0.05) changes occurred in Tg of films in which oil was incorporated, irrespective of the concentration. However, Tg decreased significantly (p < 0.05) as oleogel was added to the karaya gum films and lowest Tg occurred for the KGOG3 films which contained highest concentration of oleogel. X-ray diffraction test depicted an obsolete amorphous behavior of control karaya gum film whereas some peaks appeared in other film samples. Scanning electron micrography (SEM) revealed a reduction in roughness and grainy morphology when oil or oleogel was added to the films. Addition of oil/oleogel enhanced the phenolic content and DPPH radical scavenging activity of the films.

Self-assembled lipids for food applications: A review

Lipids play an important role in human nutrition. Several foodstuffs can be manufactured from the simple, compound and derived lipids. In particular, the use of self-assembled lipids (SLs, e.g. self-assembled L-α-lecithin) has brought great attention for the development of tailored, tuned and targeted colloidal structures loading degradation-sensitive substances with valuable antimicrobial, antioxidant and nutraceutical properties for food applications. For example, polyunsaturated fatty acids (PUFAs) and essential oils can be protected from degradation, thus improving their bioavailability in general terms in consumers. From a nanotechnological point of view, SLs allow the development of advanced and multifaceted architectures, in which each molecule of them are used as building blocks to obtain designed and ordered structures. It is important to note before beginning this review, that simple and compound lipids are the main SLs, while essential fatty acids and derived lipids in general have been considered by many research groups as the bulk loaded substances within several structures from self-assembled carbohydrates, proteins and lipids. However, this review paper is addressed on the analysis of the lipid-lipid self-assembly. Lipids can be self-assembled into various structures (micelles, vesicular systems, lyotropic liquid crystals, oleogels and films) to be used in different food applications: coatings, controlled and sustained release materials, emulsions, functional foods, etc. SLs can be obtained via non-covalent chemical interactions, primarily by hydrogen, hydrophilic and ionic bonding, which are influenced by the conditions of ionic strength, pH, temperature, among others. This manuscript aims to give an analysis of the specific state-of-the-art of SLs for food applications, based primarily on the literature reported in the past five years.