FOOD CHEMISTRY
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2024
·
IF 8.5
Yumeng Shi,Jiayi Tang,Wenyu Yan,Yan Liu,Yuchun Liu,Huan Chen,Cheng Yang,Chunhuan Liu,Rong Liang
Oleogels have been explored as a new lipid-based delivery system, however, their insolubility and unsuitable shape severely limit their application in food systems. Herein, core-shell oleogel capsules with high monodispersity (coefficient variation (CV) < 5%)) were prepared via gravity-assisted co-flowing microfluidic device and simply air-drying. The oleogel capsules with oleogel core and ultrathin calcium-alginate shell were prepared. Oleogel capsules maintained their original shape at pH = 2.0 but swelled rapidly at pH = 6.8 and 7.4. The swelling ratio of shell can be adjusted by inner fluid flow rate ( Q in ). Notably, the core with beeswax (BW) crystal network, effectively improved the stability performances and also could provide thermal response. Finally, the oleogel capsules demonstrated excellent sustained release and UV protection of lipophilic bioactives. This work sheds light on development of novel oleogel capsules, making them ideal candidates for smart food encapsulation applications.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Dengke Xie,Hong Hu,Qingrong Huang,Xuanxuan Lu
This study objected to widen the knowledge and applications of bigels by constructing food bigels for 3D printing. A serious of bigels were developed by incorporating a candelilla wax-based oleogel into a gelatin hydrogel at different oleogel/hydrogel ratios of 3:7, 5:5, and 7:3 under the presence of different emulsifiers (PGPR, monoglycerides and lecithin). And the influence of different oleogel/hydrogel ratios and emulsifiers on the physical properties and 3D printability of resulting bigels were studied. Bigels containing monoglycerides or lecithin could form homogenous, stable gel system with bicontinuous emulsion structure . Microstructure analysis found that PGPR could disturbed the crystalline process of candelilla wax resulting in weak mechanical strength of resulting oleogel and phase separation of bigels. These bigels exhibited shear-thinning behavior and improved mechanical properties (apparent viscosity, storage modulus, hardness, etc.) compared to pure oleogel and pure hydrogel. Bigels containing monoglyceride with oleogel/hydrogel ratio of 7:3 exhibited suitable mechanical properties for 3D printing. The results from this study indicated that 3D printable bigels could be obtained by combining candelilla wax (organogelators) with gelatin (hydrogelator), and the physical, printing properties of these bigels could be tailored by adjusting oleogel/hydrogel ratios and using different emulsifiers.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Hongtu Qiu,Kexin Qu,Jong-Bang Eun,Hua Zhang
Thermal oxidation of different multi-element oleogels (DMEOs) was assessed by measuring the peroxide, p-anisidine, and total antioxidant values. Moreover, a rapid discriminant model for determining oleogel oxidation was established using an electronic nose combined with cluster analysis (CA), principal component analysis (PCA), discriminant factor analysis (DFA), and linear discriminant analysis (LDA). The oxidation degree of the oleogels was sensitive to their gelation temperature. The oleogels prepared with ethyl cellulose showed the highest oxidation value compared with those prepared with β-sitosterol and lecithin, or carnauba wax. Loading resveratrol and adding surfactants can effectively reduce the oxidation of DMEOs. During the thermal oxidation, the DMEOs were sensitive to nitrogen oxides and methane species. The accuracy rates of the discriminant analyses by CA, PCA, DFA, and LDA were 95.00%, 97.25%, 96.25%, and 100%, respectively, which were consistent with that of the American Oil Chemists' Society Official Method.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Chen Yang,Tianlai Guo,Zizhen Zhang,Aitong Li,Yaqian Han,Yening Qiao,Guoqiang Xia,Lina Wang,Jianming Wang
Oleogels have been extensively employed for the encapsulation and protection of lipophilic nutrient. This study was investigated the effect of low ionic strength (0-100 mM) on the delivery system properties of oleogels prepared by emulsion template method using Soy protein isolate - Xanthan gum nanoparticles (SXNPs) as stabilizers. With the increase of ionic strength (0-100 mM), the particle size of SXNPs showed a trend of decreasing and then increasing. At ionic strength of 50 mM, SXNPs had the best interfacial adsorption properties (82.71 ± 0.19%), which was attributed to the salt ions improved the surface hydrophobicity of SXNPs. Under this condition, the emulsion stabilized by SXNPs exhibited the smallest particle size (2.23 μm) and the best rheological properties. Microscopic images showed that the oleogel had the densest network structure at ionic strength of 50 mM , which enhanced the retention of β-carotene in storage environments at 4, 25 and 55 °C and oil binding capacity of oleogel (10.20%). In vitro digestion showed up to 55.17% free fatty acid release from the oleogels compared to bulk oil, highlighting their potential for controlled nutrient delivery.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Zhaohua Huang,Baozhong Guo,Junhui Pan,Deming Gong,Guowen Zhang
This research offers valuable understanding of the structural and functional attributes of water-in-oleogel emulsions (OGEs) containing proanthocyanidins and curcumin, highlighting the relationship between their rheological characteristics and gastrointestinal fate. By altering emulsifier types (PGPR, lecithin, zein, or none), OGEs demonstrate unique mechanical characteristics and digestion profiles. Microscopic observations confirmed emulsion formation, with polarized light microscopy revealing interfacial crystallization in OGE-zein. Interfacial tension analysis indicated synergistic interactions between carnauba wax and emulsifiers. Rheological analysis showed that PGPR and lecithin weakened the crystal network, while zein enhanced its density and stability. In vitro digestion revealed that the emulsions with PGPR and lecithin had lower bioaccessibility of proanthocyanidins and curcumin, whereas OGE-zein showed the highest free fatty acids release and bioaccessibility. Correlation analysis indicated that stronger oleogel matrices improve the bioaccessibility of co-encapsulated nutrients. These results provide insights for designing functional OGEs for low-fat foods and bioactive compound delivery systems.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACTA PHARMACOLOGICA SINICA
·
2026
·
IF 10.4
Xu Quan-gang,Gu Ze-yun,Chen Wen-jie,Liu Han,Li Ze-yu,Cai Wen-li,Huang Jing,Muhitdinov Bahtiyor,Liu Er-gang,Aisa Haji Akber,Huang Yong-zhuo
Allicin, a bioactive compound derived from garlic, exhibits therapeutic potential against metabolic disorders but is hindered by instability and a pungent odor, limiting its clinical application. This study develops an allicin oleogel (OG) formulation, leveraging molecular interactions with unsaturated fatty acids and gelators to stabilize allicin and mitigate its odor for transcutaneous delivery. The skin analysis confirmed superior transdermal delivery and accumulation in subcutaneous fat with OG, highlighting its advantages for topical application. In a high-fat diet (HFD)-induced mouse model of obesity, OG demonstrated superior efficacy in suppressing weight gain, reducing food intake, and improving metabolic parameters, including fasting blood glucose, oral glucose tolerance, and insulin sensitivity, compared to orally administered allicin oleogel (OGO) and metformin (MET). OG also ameliorated non-alcoholic fatty liver disease (NAFLD), as evidenced by reduced hepatic lipid accumulation and normalized adipose tissue metabolism. Notably, OG treatment shifted macrophage polarization toward an anti-inflammatory M2 phenotype and increased mitochondrial activity, facilitating adipose tissue remodeling and enhancing energy expenditure and thermogenesis. Safety evaluations revealed no systemic toxicity, supporting its potential for long-term use. This study underscores transcutaneously delivered OG as a promising therapeutic strategy for obesity and related metabolic disorders.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Min Liu,Ling Zheng,Jinfeng Zhong,Xiao Hu,Jingwen Li,Xiong Liu,Xiaoli Qin
Oleogel is expected to replace conventional plastic fat to improve the physical properties of cake, but it's challenging to understand the interactions between oleogel and cake components for improving the physical properties of cake. The study aimed to investigate the type of fat (oleogel and butter) on the physical properties of pound cake by experimental and computational approaches. The batter made with diacylglycerol/12% ethyl cellulose oleogel or triglyceride/12% ethyl cellulose oleogel had lower viscosity and higher air incorporation than butter or diacylglycerol/10% ethyl cellulose oleogel. The diacylglycerol/12% ethyl cellulose oleogel cake had higher specific volume and lower oil migration than butter or other oleogel cakes. Furthermore, molecular dynamics simulation results indicated that diacylglycerol/ethyl cellulose oleogel components interacted stronger with the cake components (starch or protein) than butter and triglyceride/ethyl cellulose oleogel. This research provided theoretical support for the development of healthy oleogels as conventional plastic fat replacers.
研究领域:
食品科学
·
计算生物学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
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IF 4.006
Hongtu Qiu,Zhuangzhuang Qiu,Zhiyu Chen,Longlong Liu,Jiabin Wang,Hongyu Jiang,Hua Zhang,Guo-qin Liu
The oxidation properties of peanut oil and soybean oil oleogels (POO and SOO), which were used to load acid or alkaline blueberry extracts (AC or AL) and resveratrol (R), were investigated. A chemical method was employed to assess the superimposed or synergistic antioxidant activities of resveratrol. We detected functional group changes in oleogels during the course of oxidation by nuclear magnetic resonance hydrogen spectroscopy ( 1 H NMR) and identified a suitable base oil for AC, AL, and R. R and AC containing 235 mg/kg resveratrol could inhibit primary oxidation products. Soybean oil oleogel with resveratrol (SOOR, 0.001–0.063 mg/100 g) showed the best inhibition rate. Thiobarbituric acid (TBA) values showed that AC, AL, and R were more suitable for inhibiting the secondary oxidation products in POO from 0 to 30 days. Furthermore, we discovered additional esters, alcohols, and conjugated groups of primary oxidation products by analysing the functional group changes in SOO and POO.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ziying Liao,Lulu Dong,Muwen Lu,Songbai Zheng,Yong Cao,Michael Rogers,Yaqi Lan
In this study, we reported a facile strategy to produce an interfacial crystallized oleogel emulsion for improved thermal stability. The interfacial crystallization of ceramide (non-interfacial active oleogelator) was achieved by addition of a surface active compound, which was demonstrated by interfacial rheology tests and polarized light microscopy. For successfully prepared interfacial crystallized emulsions, smaller particle size was observed when the gelator concentration was lower. However, better thermal stability was achieved when oleogelator concentration was higher than 1 wt%. Results from differential scanning calorimetry, X-ray diffraction and Fourier transform infrared spectroscopy suggested that the interfacial adsorption of ceramide was due to its co-crystallization with the emulsifier driven by hydrogen bonds formed by multiple sites. It provided appropriate crystallinity and steric repulsion for oleogel emulsions against oil droplet coalescence during heating process. This strategy greatly enriches oleogel emulsion formulations and their potential applications in food products involved with thermal treatment.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Zihua Wang,Yuxing Gao,Zihao Wei,Changhu Xue
The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The food-grade oleogel was obtained by mixing 0.7% (w/w) candelilla wax and soybean oil . The nano-scale OVA fibrils were observed by transmission electron microscope. SDS-PAGE analysis of OVA fibrils displayed the appearance of peptides with molecular weight around 10 kDa. Contact angle measurement indicated that excellent amphiphilicity endowed OVA fibrils with satisfactory Pickering emulsifier performance. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel. This work would facilitate the utilization of OVA and the development of oleogel-based Pickering emulsions with desirable nutraceutical bioaccessibility.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongjie Dai,Yingjie Liu,Xi Zheng,Xiyue Hu,Liang Ma,Hongxia Wang,Hai Chen,Yuhao Zhang
Non-dairy whipped creams (NDWC) are a typical food emulsion system and are gaining popularity among consumers. Oleogels as reasonable alternatives to trans and saturated fats in foods show great potential application in NDWC. Effects of different proportions of oleogel (30 %–70 %) as base oil on the crystallization behavior, appearance, interface and rheological properties of NDWC were evaluated. The base oil made of oleogel and sunflower oil can crystallize at 0–10 °C, showing needle-liked β-crystal crystal structure. A higher oleogel proportion increased solid fat index, fat crystals and fractal dimension. The fat coalescence rate in NDWC gradually increased from 205.88 % to 465.96 % as oleogel ratio increased from 30 % to 70 %, which was beneficial to the network structure formation of NDWC. The increase of oleogel ratio effectively reduced interfacial tension and increased the elastic modulus as well as promoted partial fat coalescence, thus facilitated the formation and stabilization of the NDWC system.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Jingwen Zhao,Changxiang Huang,Yan Zhang,Haiming Shi,Chunming Liu,Yongjun Xu,Yiguo Zhao,Yapeng Fang
Sesame paste is susceptible to phase separation during storage, which results in the formation of an upper oil layer and a lower solid sediment, which impairs product consistency and consumer acceptability. This study systematically investigated a simple strategy without additional chemical additives that leverages capillary bridge-mediated particle assembly to stabilize sesame paste. By controllably introducing water as the secondary fluid, a three-dimensional particulate network was formed, transforming the paste into a self-supporting oleogel. The stabilization effect was critically dependent on the secondary fluid saturation ( S ). At S = 35%, the system reached an optimal water-in-oil microstructure (funicular state), exhibiting maximum rheological moduli and texture parameters, and zero oil leakage during 90-day storage. Nevertheless, this enhanced physical stability was accompanied by accelerated oil oxidation at higher water content and a significant deterioration in sensory quality when S exceeds 10%. In contrast, at a lower saturation ( S = 4%), the paste retained sensory attributes indistinguishable to the control while substantially enhancing physical stability, presenting a promising balance for practical application. Moreover, at S = 35%, the mechanical strength of the gel network was highly sensitive to environmental conditions: strongly acidic pH (2) reinforced the network, whereas increasing ionic strength weakened it. Collectively, this research established capillary bridges regulation as a scalable, clean-label approach to enhance the physical stability of sesame paste, offering fundamental insights into the structure-performance relationship of oil-continuous systems in food matrices.
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）