Engineering rheological properties of edible oleogels with ethylcellulose and lecithin

Aguilar‐Zárate, Mayra; Macias‐Rodriguez, Braulio A.; Toro‐Vázquez, Jorge F.; Marangoni, Alejandro G.

doi:10.1016/j.carbpol.2018.10.032

Cited by 104 publications

(44 citation statements)

References 23 publications

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“…Different types of colloidal architectures have been reported. These networks are either of the following types, namely, 3D crystalline network, polymeric network, self‐assembled fiber network, template network, and structured emulsions . The preparation of the oleogel using saturated fatty acids, derivatives of saturated fatty acids, and waxes (consisting of saturated fatty acids) has been widely studied by many researchers .…”

Section: Resultsmentioning

confidence: 99%

Oleogels Based on Palmitic Acid and Safflower Oil: Novel Formulations for Ocular Drug Delivery of Voriconazole

Mohanty¹,

Pal

Quereshi

et al. 2020

Euro J Lipid Sci & Tech

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The gelation of the vegetable oils using fat crystals has gained significant attention in recent years. These formulations have been explored for food and pharmaceutical applications. The alteration in the properties of palmitic acid (20–40% w/w) and safflower oil oleogels is extensively studied at microscopic and macroscopic levels. The thermal and mechanical stability of the oleogels is improved when the proportion of the palmitic acid content is increased. However, under stress, the fat crystal network junction zones of the oleogels with higher proportions of palmitic acid undergo disruption. The changes in the properties of the oleogels are due to the alteration in the molecular packing, crystallite size, and lattice strain of the fat crystal network. The alteration in the properties is governed by the changes in the extent of inter‐ and intramolecular hydrogen bonding within the components of the oleogels. The oleogels can demonstrate the ability to deliver the drug, voriconazole, across the corneal tissue. Further, the prepared oleogels are biocompatible to murine fibroblast cells and do not elicit adverse reactions when instilled within the ocular sac of rabbits. The results suggest that the oleogels can be tried as ocular delivery vehicles. Practical Applications: The delivery of drug into the internal structure of the eye is a great challenge for the ophthalmologists. Usually no more than 1% of the drug can be delivered through conventional techniques. Various researchers have proposed the use of lipid‐based ocular drug delivery systems. Some of them include solid liquid nanoparticles, emulsions, and liposomes. However, the preparation of these formulations requires a tedious process. Keeping this in mind, it is proposed to synthesize oleogel as probable ocular drug delivery system.

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Section: Resultsmentioning

confidence: 99%

Oleogels Based on Palmitic Acid and Safflower Oil: Novel Formulations for Ocular Drug Delivery of Voriconazole

Mohanty¹,

Pal

Quereshi

et al. 2020

Euro J Lipid Sci & Tech

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“…Moreover, lecithin is a highly rated option applied to promote changes in the structure of a main oleogelator network. Some studies investigated lecithin's function as co-oleogelator, exerting control in the self-assembly of a host structuring agent, leading to an improvement of the gelation mechanism when applied simultaneously with sorbitan tristearate-STS (LEC: sunflower lecithin) [14], sucrose esters (LEC: sunflower lecithin) [15], fruit wax (LEC: soybean lecithin with 96.9 wt% PC) [16] and ethylcellulose (LEC: soybean lecithin with 20 wt% PC or 90 wt% hydrogenated PC) [17]. Different mechanisms were reported depending on the main gelator-lecithin combination.…”

Section: Engineered Oleogelator(s) Network: Multicomponent Systems Fomentioning

confidence: 99%

“…Lecithin acted by connecting the sorbitan tristearate crystals through weak junctions at LEC:STS ratios between 2:3 and 3:2 [14], while modifying the selfassembly of sucrose esters (SE) at 7:3 SE:LEC ratio by interrupting the extensive hydrogen bonds among SE monomers [15]. Likewise, the molecular assembly of fruit wax-FW (FW:LEC ratios of 3:1 and 1:1) or ethylcellulose (with addition of 1 wt% of LEC) was altered due to hydrogen bonding establishment between lecithin and the polar moieties of the corresponding molecules, respectively [16,17]. In contrast, a negative interaction took place by combining lecithin (LEC: egg yolk lecithin-96 wt% PC) with 12-hydroxystearic acid (12HSA) [18] which was related to the formation of intermolecular LEC-12HSA 1:1 complexes that caused structural modifications in the fibrous network in the 12-HSA organogel hindering gel formation.…”

Section: Engineered Oleogelator(s) Network: Multicomponent Systems Fomentioning

confidence: 99%

“…An important parameter when dealing with mixtures in oleogels' formulations is the ratio between gelator components. For instance, the excessive binding between lecithin and ethylcellulose molecules resulted in interferences in the polymer-surfactant organization, reducing the overall mechanical properties of the gels [17]. Likewise, an excessive amount of lecithin can hinder the SE To provide structure to aerated food products from a mixture of gelators influencing foaming properties of whipped oleogels [26 ] Water-in-oleogel emulsion S1) ricebran wax oleogel (canola oil) and glycerol monostearate S2) water…”

Section: Engineered Oleogelator(s) Network: Multicomponent Systems Fomentioning

confidence: 99%

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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Okuro

Martins

Vicente

et al. 2020

Current Opinion in Food Science

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The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously? (ii) How could the framework of an oleogel contribute to a specific structure design strategy? (iii) How does oleogels' structure influence bioactivity during digestion? A deeper understanding of these issues widens the range of opportunities foreseen for oleogel applications in food matrices. This paper presents the most relevant developments in the field, including the role of ingredients on structured oilbased systems. The authors' perspective towards digestibility of oleogels and oleogel-derived structures is also addressed.

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“…[12] Different authors proposed roll-in fat mimetics with low saturated fat content. [13][14][15][16][17][18][19][20] However, these strategies resulted in fat materials that are not comparable to margarine, since they did not contain water. [21] An alternative strategy could be based on the use of monoglyceride (MG)-structured emulsions, which have actually shown good performances as fat substitutes in different baked goods, including short dough pastry, [22] sweet bread, [23] cookies, [24] and ice-cream.…”

Section: Introductionmentioning

confidence: 99%

Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions

Calligaris

Plazzotta

Barba

et al. 2021

Euro J Lipid Sci & Tech

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A novel process is proposed to turn soft gelled emulsions containing saturated monoglyceride (MG), sunflower oil, and water into a fat material with the typical water content (20 g/100 g) and rheological properties of roll‐in margarine. A gentle drying procedure at 30 °C is proposed to allow partial water removal from the emulsions, without causing phase separation. Upon water removal, the soft emulsion, initially stabilized by a highly hydrated liquid crystalline lamellar phase of MG, converts into a high internal phase oil–water emulsion (HIPE) stabilized thanks to the presence of MG crystals around gelled oil particles, which are interconnected via polar groups of MG. HIPE at the highest MG content (13.7 g/100 g) shows rheological properties (Gʹ = 4.6 × 105 Pa, critical stress = 634 Pa) comparable to those of commercial roll‐in margarine and is successfully used in baking trials of puff pastry. Practical Applications: The last years have seen an increasing demand for strategies for the nutritional improvement of lipid‐containing foods, due to the emerging health concern related to the consumption of unbalanced saturate/unsaturated fats. Moreover, sustainability issues have arisen due to the abundant use of tropical fats in foods. However, the unique technological and sensory properties of fats make this task very challenging, especially considering the production of laminated products requiring the use of plastic fat materials with peculiar rheological properties. The results obtained in this study are very promising, as they show that the novel fat can be used as an alternative to traditional laminating margarine.

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Engineering rheological properties of edible oleogels with ethylcellulose and lecithin

Cited by 104 publications

References 23 publications

Oleogels Based on Palmitic Acid and Safflower Oil: Novel Formulations for Ocular Drug Delivery of Voriconazole

Oleogels Based on Palmitic Acid and Safflower Oil: Novel Formulations for Ocular Drug Delivery of Voriconazole

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions

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