Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals

Ojeda-Serna, I.E.; Rocha‐Guzmán, Nuria Elizabeth; Gallegos‐Infante, José Alberto; Cháirez-Ramírez, M.H.; Rosas‐Flores, Walfred; Pérez-Martínez, Jaime David; Moreno‐Jiménez, Martha Rocío; González‐Laredo, Rubén Francisco

doi:10.1016/j.foodres.2019.03.011

Cited by 39 publications

(23 citation statements)

References 38 publications

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“…Curcumin was also used by Ojeda-Serna et al [ 90 ], in addition to two other poorly water-soluble compounds, betulin and quercetin, for a water-in-oleogel emulsion formulation, with the aim of increasing their bioaccessibility and cell permeability. The bioactive compounds were incorporated in the oleogel preparation, which was done using a MAGs blend as the gelator in a 10% ( w/w ) concentration.…”

Section: Oleogel-based Systems As a Vehicle For The Delivery Of Bioactive Compoundsmentioning

confidence: 99%

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Pinto

Martins

Pastrana

et al. 2021

Gels

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Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing interest in these structures, not only from a scientific point of view, i.e., studying new molecules, methodologies for gelification, and new structures, but also from a technological point of view, with researchers and companies exploring these structures as a way to overcome certain challenges and/or create new and innovative products. One of the exciting applications of oleogels is the delivery of functional molecules, where the incorporation of oil-soluble functional compounds can be explored not only at the macroscale but also at micro- and nanoscales, resulting in different release behaviors and also different applications. This review presents and discusses the most recent works on the development, production, characterization, and applications of oleogels and other oleogel-based systems to deliver functional molecules in foods.

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Section: Oleogel-based Systems As a Vehicle For The Delivery Of Bioactive Compoundsmentioning

confidence: 99%

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Pinto

Martins

Pastrana

et al. 2021

Gels

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“…A large number of lipid components is under study as structuring and, in some cases, emulsification agents for water‐in‐oleogel emulsions. These include myverol (Ojeda‐Serna et al., 2019), 12‐hydroxystearic acid (Tamura et al., 1997), β‐sitosterol, γ‐oryzanol, sterols (Sawalha et al., 2012), monoacylglycerols, candelilla wax (Silva et al., 2019a, 2019b; Toro‐Vazquez et al., 2013), carnauba wax (Öǧütcü & Yılmaz, 2014), rice bran wax (Hwang et al., 2013; Wijarnprecha et al., 2019), paraffin wax (Hodge & Rousseau, 2003), beeswax (M. C. Lee et al., 2019), sunflower wax (Hwang et al., 2013), shellac (Patel, Schatteman, De Vos, Dewettinck, et al., 2013), soy lecithin, stearic acid (Gaudino et al., 2019), glycerol monooleate (Rafanan & Rousseau, 2019b), sorbitan monooleate (Ma et al., 2017), propylene glycol monostearate (Kalnin et al., 2004), polyglycerol polyricinoleate (PGPR) (Rafanan & Rousseau, 2019b; Wijarnprecha et al., 2019), fully hydrogenated crambe oil, fully hydrogenated soybean oil, fully hydrogenated palm oil (Silva et al., 2019b), hydrogenated canola stearin, hydrogenated cottonseed stearin (Hodge & Rousseau, 2005), and ethylcellulose (Bemer et al., 2016; Davidovich‐Pinhas et al., 2015). These structuring agents have been applied in continuous organic phase emulsions, and the most common agents are oils: canola, coconut, sunflower, high‐oleic sunflower, castor, high‐oleic safflower, virgin olive, soybean, and palm oils (Chaves et al., 2018).…”

Section: Structuring Agentsmentioning

confidence: 99%

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

Silva

Barrera‐Arellano

Ribeiro

2021

Journal of Food Science

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This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water‐in‐oil or oil‐in‐water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel‐based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water‐in‐oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.

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“…It is common to use edible oils composed of medium‐ and long‐chain triacylglycerides for preparing lipid‐based formulations such as emulsions; because, after lipase digestion, monoacylglycerides and fatty acids are packaged inside mixed micelles, allowing for their uptake by intestinal epithelium and lymphatic circulation. It has been studied the use of organogels‐based emulsions (OBEs) of water in oil type (w/o) as delivery systems for phytochemicals (Ojeda‐Serna et al, 2019), however, obtained results were unsatisfactory for several nutraceuticals compounds. Therefore, the aim of this research was to use edible OBEs (o/w) as a carrier for lupeol, curcumin, and quercetin nutraceuticals to increase their bioaccessibility.…”

Section: Introductionmentioning

confidence: 99%

Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin

Rocha‐Guzmán

Cháirez-Ramírez

Pérez-Martínez

et al. 2021

J Americ Oil Chem Soc

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Lupeol, curcumin, and quercetin are naturally occurring compounds present in plants, with some beneficial health effects. In the present study, organogel‐based emulsions (o/w) were obtained from edible oils to increase their bioaccessibility and intestinal permeability. Particle size analysis, rheology test, optical microscopy, in vitro digestibility, and permeability of nutraceuticals by cell culture and UPLC‐MS/MS were performed. Particle hydrodynamic diameters obtained in organogel‐based emulsions loaded with nutraceuticals were <200 nm, polydispersity index was around 0.25–0.4, and zeta potential was about −19 to −25 mV. Droplets in emulsions presented spherical shapes and adjusted to the Herschel–Bulkley model. Interestingly, bioaccessibility and intestinal permeability of lupeol was increased compared with its crystalline form, opposite to the observed for curcumin and quercetin; therefore, organogel‐based emulsions loaded with lupeol have potential for controlled oral delivery of this nutraceutical.

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Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals

Cited by 39 publications

References 38 publications

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin

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