Vegetable and Mineral Oil Organogels Based on Monoglyceride and Lecithin Mixtures

Aguilar‐Zárate, Mayra; Peña‐Gil, Anaid De la; Álvarez-Mitre, F.M.; Charó-Alonso, Míriam A.; Toro‐Vázquez, Jorge F.

doi:10.1007/s11483-019-09583-1

Cited by 20 publications

(43 citation statements)

References 25 publications

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“…It is possible that using a lower storage temperature may require a lower amount of gelator due to reduced intermolecular Brownian motion, however, a lower temperature also promotes sub-α crystallization, and consequently there is a greater likelihood of early polymorphism (Lopez-Martinez et al, 2014). The MGC values found in this work for CA and CN are lower than those reported by other authors for oils with high triolein content using a commercial monoglyceride (˜3.5% w/w) (Aguilar-Zárate et al, 2019). It is known that this concentration depends on the solubility of the gelling agent in the vegetable oil, as well as the cooling rate and temperature.…”

Section: Mgc and Sat Of Ogscontrasting

confidence: 74%

“…The solutions were stored in 20 mL glass vials (28 mm inner diameter, 57 mm height) at 20°C under controlled conditions for 24h. The minimum gelation concentration (MGC) in each oil was determined as the lowest MY concentration at which no flow was observed after inverting the vials for 1h at room temperature (20°C) (Aguilar-Zárate et al, 2019). Oleogels (OGs) were prepared with the MGC and with 4 times the MGC value to obtain saturated systems (SAT).…”

Section: Determination Of the Minimal Gelling Concentration And Obtai...mentioning

confidence: 99%

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Microstructuring Process in Oleogels Formulated with Vegetable Oils and Monoglycerides: A Comparison of Non-Isothermal Nucleation Kinetics by Spectrophotometric and DSC Analysis

Contreras-Ramírez

Acosta‐Gurrola

Rosas‐Flores

et al. 2022

Preprint

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The initial oleogelation process (microstructuring) as well as the formulation are determinant to obtain the desired characteristics in oleogels with potential application in the industry. The microstructuring process in oleogels has been extensively studied by means of techniques highly sensitive to thermal variations, such as differential scanning calorimetry (DSC). However, there are other readily available techniques and equipment that can be employed to perform similar evaluations. Non-isothermal nucleation kinetics by spectrophotometric methods can be used as alternatives to basic crystallization studies in oleogels. Therefore, in this research a comparison of both techniques is presented, highlighting their similarities, advantages and limitations, in the study of the microstructure of oleogels. Oleogels were obtained with a minimum concentration of gelator and another saturated one, using vegetable oils of different degrees of saturation. The crystallization profiles of the oleogels were obtained by DSC, a non-isothermal nucleation kinetics was performed from the molten system and the final microstructure was evaluated by optical microscopy. The Fisher-Turnbull and Avrami model was used to evaluate the behavior during microstructuring. A gap was observed during the crystallization process by DSC which can be evaluated by spectrophotometry. Differences in the microstructuring process were found in both methods due to the temperature ramp used and formulation variables. The results obtained by spectrophotometry indicate that it can be a good alternative, easily accessible in oleogel crystallization studies, when high sensitivity or very specific thermal parameters are not required.

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Section: Mgc and Sat Of Ogscontrasting

confidence: 74%

Section: Determination Of the Minimal Gelling Concentration And Obtai...mentioning

confidence: 99%

Microstructuring Process in Oleogels Formulated with Vegetable Oils and Monoglycerides: A Comparison of Non-Isothermal Nucleation Kinetics by Spectrophotometric and DSC Analysis

Contreras-Ramírez

Acosta‐Gurrola

Rosas‐Flores

et al. 2022

Preprint

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“…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

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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.

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“…Oils were selected as different in fatty acid composition, viscosity and dielectric properties. These characteristics have been demonstrated to significantly impact the structure of oleogels prepared with other gelators [ 30 , 31 , 32 , 33 , 34 ]. MCT was considered since composed by short-chain triacylglycerols and thus characterised by a low viscosity ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…WP aerogel particles could thus be used to obtain oleogels with similar structure and composition from a wide variety of different oils. This represents a key difference as compared to direct oil gelation strategies, in which the rheological features and stability of the final oleogels are strongly affected by the nature of the used oil, which affects the supramolecular organization of lipophilic building blocks [ 30 , 31 , 32 , 37 ]. A change in the mechanical properties with the oil composition has also been reported for oleogels obtained by indirect methods.…”

Section: Resultsmentioning

confidence: 99%

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

et al. 2021

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Protein aerogel particles prepared by supercritical-CO2-drying (SCD) of ground whey protein (WP) hydrogels (20% w/w, pH 5.7) were converted into oleogels by dispersion in selected edible oils (castor, cod liver, corn, flaxseed, MCT, peanut and sunflower oil). The obtained oleogels were analysed for oil content, microstructure, rheological properties, and ATR-FTIR spectra. Except for castor oil, solid-like, plastic materials with comparable composition (80% oil, 20% WP) and rheological properties (G′~3.5 × 105 Pa, G″~0.20 × 105 Pa, critical stress~800 Pa, tanδ~0.060) were obtained. Optical and confocal microscopy showed that the generated structure was associated with the capillary-driven absorption of oil into the porous aerogel particles interconnected via particle-particle interactions. In this structure, the oil was stably entrapped. Results evidenced the reduced role of edible oil characteristics with the exception of castor oil, whose high polarity probably favoured particle–oil interactions hindering particle networking. This work demonstrates that WP aerogels could be regarded as versatile oleogel templates allowing the structuring of many edible oils into solid-like materials.

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Vegetable and Mineral Oil Organogels Based on Monoglyceride and Lecithin Mixtures

Cited by 20 publications

References 25 publications

Microstructuring Process in Oleogels Formulated with Vegetable Oils and Monoglycerides: A Comparison of Non-Isothermal Nucleation Kinetics by Spectrophotometric and DSC Analysis

Microstructuring Process in Oleogels Formulated with Vegetable Oils and Monoglycerides: A Comparison of Non-Isothermal Nucleation Kinetics by Spectrophotometric and DSC Analysis

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

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

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