This study provides valuable insights into the structural and functional characteristics of bigels containing hydrophilic (catechin, CAT) and lipophilic (curcumin, CUR) compounds, emphasizing the relationship between their rheological properties and digestive behavior. By adjusting the oleogel-to-hydrogel (OG-to-HG) ratios, bigels were tailored to exhibit distinct mechanical properties and digestion behaviors. The bicontinuous structure formed at a 5:5 OG-to-HG ratio (sample O5H5) exhibited delayed lipolysis and enhanced bioaccessibility of CUR (68.16% ± 1.78%) and CAT (56.16% ± 1.78%). This was supported by its high thixotropic recovery rate (76.43% ± 0.10%), longest delay time ( =12.33 ± 0.44 s), and optimal stress-stiffness ratio (S value = 0.81 ± 0.02), outperforming other structural configurations (OG-in-HG and HG-in-OG). This structure hinders the accessibility of digestive enzymes and bile salts, thereby slowing the breakdown of the lipid phase. Correlation analysis indicated strong positive relationships between the creep recovery rate and both the free fatty acid (FFA) release rate (r = 0.98, p < 0.001) and the bioaccessibility of CUR (r = 0.92, p < 0.01) and CAT (r = 0.93, p < 0.01). These findings suggest that enhanced resistance to deformation in the bigel matrix contributes to improved network integrity and increased bioaccessibility of co-encapsulated nutraceuticals. This study underscores the potential of bigel-based co-delivery systems in personalized nutrition.
Bigels are system with great potential in 3D printing and bioactive compound delivery. In this study, 3D printed bigels based on candelilla wax oleogel and gelatin hydrogel were developed as delivery system for hydrophilic and lipophilic bioactives (namely, quercetin and catechin). Bigels with monoglyceride or lecithin formed stable gel system with 3D printing ability. Microstructural study found that changing of oleogel/hydrogel ratios (3:7, 5:5, and 7:3) under the presence of different emulsifiers (monoglyceride and lecithin) led to structural transformation of bigels from oleogel-in-hydrogel structure to hydrogel-in-oleogel or bicontinuous status. Low frequency-NMR analysis indicated that the signals of typical T 2 relaxation peak were changed accordingly with variations of oleogel/hydrogel ratio and using of different emulsifiers. XRD patterns of bigels revealed their crystalline peaks grew with increase of oleogel content. In vitro digestion study found that both oleogel/hydrogel ratio and emulsifiers used exhibited large influence on the lipolysis extent, release rate of quercetin and catechin from bigels. The highest release rate for catechin (53.37%) and quercetin (11.08%) were observed in bigels containing monoglyceride with 70% oleogel and lecithin with 30% oleogel after simulated digestion, respectively. This study provided valuable guidance for developing bigels as 3D printed food with potential in co-delivery of hydrophilic and lipophilic bioactives by adjusting oleogel/hydrogel ratios and emulsifiers used.
Min Pang,Lu Xu,Ying Qian,Mengke Li,Jianglin Chen,Jieshun Cheng,Lili Cao
Cocoa butter (CB) substitution remains challenging for low-calorie chocolates due to texture and stability compromises in conventional alternatives. This study developed bigels (oleogel/hydrogel ratios = 3:7, 5:5, 7:3 w/w) from phytosterol ester oleogel and gelatin hydrogel as CB substitutes. The optimal CB substitution was screened by characterizing the bigels’ physicochemical properties. Subsequently, compound chocolates were fabricated using the selected bigel system, with the optimal substitution ratio determined through the comprehensive evaluation of their micromorphology, thermal behavior, and sensory profiles. X-ray diffraction revealed peaks at 4.151 and 3.741 nm. At 70 wt % oleogel, the bigel exhibited the highest hardness (307.34 ± 30.66 g). Subsequently, compound chocolates were produced with bigels at substitution levels of 20–100 wt %, showing melting temperatures (42.66–75.30 °C) significantly higher than CB (41.51 °C). The L* (17.43 ± 0.64) and a* (2.13 ± 0.25) values of the CB group, along with its sensory evaluation score (83.50 ± 2.31), showed no statistically significant difference (p < 0.05) when compared to 20% (16.62 ± 0.41, 2.57 ± 0.12, 83.50 ± 1.97) and 40% samples (16.19 ± 0.58, 2.66 ± 0.14, 81.14 ± 2.35). Phytosterol ester–gelatin bigels successfully replicated CB’s functional properties, demonstrating feasibility as calorie-reduced alternatives. This work provides a novel strategy for designing structured lipid systems in confectionery applications, addressing both nutritional and sustainability demands in the food industry.
Yi Xue,Jinfeng Zhong,Xiong Liu,Dao Xiang,Xiaoli Qin
The ideal physicochemical properties of bigels are important for food applications. Therefore, a new bigel was prepared based on mixed beef tallow and soybean oil oleogel and deacetylated konjac glucomannan (KGM) hydrogel. The effect of the deacetylation degree of KGM on the physicochemical properties and microstructure of bigels was studied. The bigel containing moderate deacetylation degree of KGM had better rheological properties and hardness (319.84 g) than that with low and high deacetylation degrees of KGM. The interactions among the bigel components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics simulation, indicating that the formation of the bigels was dominated by electrostatic interactions. Overall, the bigels containing moderate deacetylation degree of KGM had better physical properties, which may provide a theoretical foundation to develop bigels with low cholesterol, trans and saturated fats levels to replace traditional solid fats in food industry.
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