Engineering water-induced ceramide/lecithin oleogels: understanding the influence of water added upon pre- and post-nucleation

Guo, Shenglan; Lv, Muwen; Chen, Yunjiao; Hou, Tao; Zhang, Yumeng; Huang, Zhaohuai; Cao, Yong; Rogers, Michael A.; Lan, Yaqi

doi:10.1039/c9fo02540e

Cited by 12 publications

(5 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Oleogelation can be achieved by initially dissolving a gelator by heating it in the organic solvent and then cooling the solution to a temperature below the solubility limit of the gelator. Under this condition, gelators such as n-alkanes [14], monoglycerides [15], 12-hydroxystearic acid [16,17], some amides [18], lecithin [19,20] and some plant waxes (e.g., candelilla wax, rice bran wax and carnauba wax) [21][22][23][24] go through spontaneous molecular assembly in vegetable oils and mineral oil [20,[25][26][27][28]. Different studies have shown that oleogels are a viable alternative for saturated and trans fat substitution in food products [23,[29][30][31][32] and cosmetic uses [33,34], and recently, they have been used for the controlled supply of substances such as minerals and pharmaceutical products, thus achieving a fluid exchange capacity with the environment [35][36][37].…”

Section: Introductionmentioning

confidence: 99%

Development of Candelilla Wax Oleogels as a Medium of Controlled Release of Phosphorus in an In Vitro Model

et al. 2021

View full text Add to dashboard Cite

Candelilla wax (CW) oleogels were developed as an alternative bolus material for delivering phosphorus into the rumen of goats. The systems were studied at three CW concentrations (10%, 15% and 20%) in vegetable oil. Each oleogel was added with a specific amount of calcium orthophosphate as a phosphorus source. The thermomechanical properties of the oleogels were characterized by DSC and rheology, and the viability of phosphorus delivery was evaluated using a laboratory model in two mediums (one aqueous and another with ruminal fluid). The results showed that the oleogels had a higher melting point (~52.8 °C) than the temperature of the ruminal environment and greater G′ values (1.6 × 106 Pa in 20% CW oleogel with phosphorus). Such characteristics guaranteed the integrity of the materials during the process in the model systems studied. It was demonstrated that when using the 20% CW oleogel, the phosphorus was slowly released for 84 h, completing a maximum of 83.3–98% of the total amount of phosphorus added to the bolus (in the aqueous and ruminal fluid models, respectively). These results enable us to propose this material as a delivery system for phosphorus supplementation in goats. Its effectivity in goats will be evaluated in future in vivo investigations.

show abstract

Section: Introductionmentioning

confidence: 99%

Development of Candelilla Wax Oleogels as a Medium of Controlled Release of Phosphorus in an In Vitro Model

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Organogelation of liquid vegetable oil is to fix or confine the liquid vegetable oil in a thermally reversible network to obtain a three-dimensional supramolecular network and liquid oil co-exist structure system, so that it has specific structural and functional properties which is called oil organogels (194). Oil organogels are structural oils constructed by applying less than 5% oleogelators to liquid oil including vegetable waxes, fatty acids, hydroxylated fatty acids, fatty alcohols, fatty acid-fatty alcohol mixtures (stearic acid and stearyl alcohol), fatty esters, monoglycerides, diacylglycerides, phospholipids, ceramides, sorbitan monostearate, phytosterols, sterols (γ-oryzanol and βsitosterol), tocopherol mixtures, polyphenols mixtures, lecithinsorbitan tristearate mixtures (193)(194)(195)(196)(197)(198)(199)(200). According to Rogers et al (194), the architecture of mixed ceramide networks can be easily tailored to closely resemble colloidal fat crystal networks, such as translucent ceramide-canola oil gels with 10.3389/fnut.2022.1002574 2% synthetically pure ceramide, or opaque enzymatically hydrolyzed egg yolk sphingomyelin-canola oil gels with 7% crude extracts.…”

Section: Oil Organogelsmentioning

confidence: 99%

“…However, their application as food-grade oleogelators is limited due to their extremely crystalline fibril structures and high melting points. Guo et al added phosphatidylcholine to the mixed gel system of ceramides, and optimized the gel performance by changing the molar ratio of the components and the gel formation temperature ( 197 – 199 ). Generally, the effect of multi-component systems of oleogelators is often better than that of a single-component, and the gel performance can be optimized by changing the ratios of the components.…”

Section: Application Of Dietary Sphingomyelin In Foodmentioning

confidence: 99%

The nutritional functions of dietary sphingomyelin and its applications in food

Yang

Chen

2022

Front. Nutr.

View full text Add to dashboard Cite

Sphingolipids are common structural components of cell membranes and are crucial for cell functions in physiological and pathophysiological conditions. Sphingomyelin and its metabolites, such as sphingoid bases, ceramide, ceramide-1-phosphate, and sphingosine-1-phosphate, play signaling roles in the regulation of human health. The diverse structures of sphingolipids elicit various functions in cellular membranes and signal transduction, which may affect cell growth, differentiation, apoptosis, and maintain biological activities. As nutrients, dietary sphingomyelin and its metabolites have wide applications in the food and pharmaceutical industry. In this review, we summarized the distribution, classifications, structures, digestion, absorption and metabolic pathways of sphingolipids, and discussed the nutritional functioning of sphingomyelin in chronic metabolic diseases. The possible implications of dietary sphingomyelin in the modern food preparations including dairy products and infant formula, skin improvement, delivery system and oil organogels are also evaluated. The production of endogenous sphingomyelin is linked to pathological changes in obesity, diabetes, and atherosclerosis. However, dietary supplementations of sphingomyelin and its metabolites have been shown to maintain cholesterol homeostasis and lipid metabolism, and to prevent or treat these diseases. This seemly paradoxical phenomenon shows that dietary sphingomyelin and its metabolites are candidates for food additives and functional food development for the prevention and treatment of chronic metabolic diseases in humans.

show abstract

“…Thus, EC with a SD between 1.0 and 1.5 is water-soluble while solubility in organic solvents, including vegetable oils, is achieved with a SD between 2.4 and 2.5. [21,27]. The EC is in the list of food additives approved by the European Union (Annex II to Regulation (EC) No 1333/2008) as "Additives other than colors and sweeteners," [28] and has the GRAS status granted by the Food and Drug Administration (21CFR Sec.…”

Section: Introductionmentioning

confidence: 99%

Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

García-Ortega,

Charó-Alvarado,

Pérez-Martínez

et al. 2024

Food Biophysics

View full text Add to dashboard Cite

The interaction between a low molecular weight (i.e., 19 kDa) ethyl cellulose (EC) and a commercial monoglyceride (MGc) in the development of EC-MGc oleogels was evaluated through rheological, DSC, and infrared spectroscopy measurements. The oleogels were developed through cooling (80°C to 2°C, 10°C/min) vegetal oil solutions of mixtures of EC at concentrations above (10%), below (7%), and at its minimal gelling concentration (8%), with MGc concentrations below its minimal gelling concentration (0%, 0.1%, 0.25%, 0.5%, 1%). At 0.10% MGc most of the monoglycerides developed hydrogen bonds with the EC. Thus, the EC-0.10% MGc oleogels were structured through EC-monoglyceride-EC interactions, that as the EC concentration increased entrapped the oil providing higher elasticity (G') than the EC oleogels.At MGc concentrations ≥ 0.25% the higher relative polarity of the oil favored the EC-EC interactions over the EC-monoglyceride-EC interactions. At temperatures < 10°C the monoglycerides in the oil crystallized within the free spaces of the entangled EC bers acting as active ller. Thus, at the same EC concentration the EC-0.25% MGc, EC-0.50% MGc, and EC-1% MGc oleogels achieved higher G' than the corresponding EC-0.10% MGc oleogels (P < 0.01). This behavior was more evident as the EC concentration increased. Additionally, the rheological measurements during cooling showed that below 40°C the EC went through a structural rearrangement that decreased the oleogels' elasticity. Since the structural rearrangement was cooling rate, EC and MGc concentration dependent, these factors could be used to tailor the rheological properties of oleogels developed with low molecular weight EC.

show abstract

Engineering water-induced ceramide/lecithin oleogels: understanding the influence of water added upon pre- and post-nucleation

Abstract: A mixture of ceramide (CER) and lecithin (LEC) at specific ratios was capable of forming oleogels in sunflower oil triggered by adding a trace amount of water.

Cited by 12 publications

References 50 publications

Development of Candelilla Wax Oleogels as a Medium of Controlled Release of Phosphorus in an In Vitro Model

Development of Candelilla Wax Oleogels as a Medium of Controlled Release of Phosphorus in an In Vitro Model

The nutritional functions of dietary sphingomyelin and its applications in food

Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

Contact Info

Product

Resources

About