Molecular Oleogels

Samateh, Malick; Sagiri, Sai Sateesh; John, George

doi:10.1016/b978-0-12-814270-7.00018-6

Cited by 7 publications

(6 citation statements)

References 43 publications

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“…However, a slight increase in the emulsifier’s amount in S3 increased the fibre length and hyper-branching. A high aspect ratio (length to diameter ratio) of fibres and their network is efficient in entrapping most of the oil [ 33 ]. A further rise in the amount SPAN-80 in S5 and S10 reduced the fibre length and branching.…”

Section: Resultsmentioning

confidence: 99%

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Bharti

Kim

Cerqueira

et al. 2021

Gels

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The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of β′ form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable β polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products.

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Section: Resultsmentioning

confidence: 99%

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Bharti

Kim

Cerqueira

et al. 2021

Gels

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“…Over the past few years, our research group has been exploiting sugar alcohols such as sorbitol, mannitol, xylitol, and raspberry ketone glucoside as raw materials for the synthesis of SFAEs to create molecular oleogels (Jadhav et al, 2013; Sagiri et al, 2017b; Samateh et al, 2020; Silverman & John, 2015). Further, SFAEs potential in food applications was also well documented (Sagiri et al, 2017a; Samateh et al, 2018). However, the use of sugar fatty acid esters‐based oleogels in cosmetics is not explored.…”

Section: Introductionmentioning

confidence: 89%

Self‐assembled trehalose amphiphiles as molecular gels: A unique formulation to wax‐free cosmetics

Tsupko

Sagiri

Samateh

et al. 2023

J Surfact & Detergents

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Trehalose has been used as an emollient and antioxidant in cosmetics. We aimed to explore trehalose amphiphiles as oil structuring agents for the preparation of gel‐based lip balms as part of wax‐free cosmetics. This article describes the synthesis of trehalose fatty acyl amphiphiles and their corresponding oleogel‐based lip balms. Trehalose dialkanoates were synthesized by esterifying the two primary hydroxyls of trehalose with fatty acids (C4‐C12) using a facile, regioselective lipase catalysis. The gelation potential of as‐synthesized amphiphiles was evaluated in organic solvents and vegetable oils. Stable oleogels were subjected to X‐ray diffraction (XRD), thermal (DSC), and rheological studies and further used for the preparation of lip balms. Trehalose dioctanoate (Tr8), trehalose didecanoate (Tr10) were found to be super gelators as their minimum gelation concentration is ≤0.2 wt%. XRD studies revealed their hexagonal columnar molecular packing while forming the fibrillar networks. Rheometry proved that the fatty acyl chain length of amphiphiles can influence the strength and flow properties of oleogels. Further rheometry (at 25, 37, and 50 °C) and DSC studies have validated that Tr8‐ and Tr10‐based oleogels are stable for commercial applications. Tr8‐ and Tr10‐based olive oil oleogels were used for the preparation of lip balms. The preliminary results suggested that the cumulative effect of trehalose's emolliency and vegetable oil gelling nature can be achieved with trehalose amphiphiles, specifically, Tr8 and Tr10. This study has also demonstrated that Tr8‐ and Tr10‐based lip balms can be used as an alternative to beeswax and plant wax lip balms, indicating their huge potential to succeed as a new paradigm to formulate wax‐free cosmetics.

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“…Molecular‐based oleogels that are produced from low molecular weight gelators that involve the self‐assembly of gelators and liquid oil phase via noncovalent interactions, hydrogen bonding, van der Waals forces and pi–pi stacking are likely to dissemble and convert back into the original gelator building blocks or monomers once ingested. Contradictorily, polymer‐based oleogels tends to yield oligomers with different chain length which is less likely to convert into their monomers (Samateh et al, 2018).…”

Section: Health Benefits Of Oleogelsmentioning

confidence: 99%

Production, health implications and applications of oleogels as fat replacer in food system: A review

Tan,

Chan,

Manja

et al. 2023

J Americ Oil Chem Soc

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Various food formulations widely utilized solid fats to provide specific textural properties and sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being banned by FDA recently because of the existence of trans fats. Oleogels, semi‐solid gel typically prepared from liquid vegetable oil and food‐grade oleogelators, is developed as an alternative for solid fats that is free of trans fat and low in saturated fats. Oleogels are prepared via indirect or direct oleogelation technology by which the liquid oil is entrapped in a three‐dimensional network with the aid of low molecular weight oleogelators (LMOGs) and high molecular weight oleogelators (HMOGs). Oleogels received tremendous attention from food scientists to be used in various food applications, particularly high‐fat products such as comminuted meat, chocolates, ice cream, shortening and margarine and even as a deep‐frying medium. They satisfy not only the current trends of consumers for healthy food products (free of trans fat and low in saturated fat) but also provide viscoelastic solid‐ and gel‐ like properties to structure high fat food products. More importantly, recent studies showed that oleogels tend to be metabolized differently from conventional fats and oils giving them an additional advantage in improving the nutritional value of high‐fat foods. Therefore, this review aims to provide an overview that captures the latest studies on oleogels from their production via direct dispersion and indirect dispersion methods, processing conditions that influence the physical properties, metabolism and health attributes as well as recent application in food products.

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Molecular Oleogels

Cited by 7 publications

References 43 publications

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Self‐assembled trehalose amphiphiles as molecular gels: A unique formulation to wax‐free cosmetics

Production, health implications and applications of oleogels as fat replacer in food system: A review

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