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3D printing could provide swallowing-friendly food with high nutrition for a dysphagia diet. The effects of printing nozzle size on texture modification were studied using the soy protein isolate (SPI)-beeswax (BWX)-based bigel ink system enriched with bio-actives. Smaller nozzle sizes (0.4 to 0.8 mm) decrease while bigger ones (1.6 to 2.0 mm) increase the texture profiles. Fortunately, the 1.0 mm nozzle size helps to regulate the rheology of mechanical strength and soften the texture of hardness, as well as maintain a higher proportion of semi-solid water. Consequently, the 1.0 mm nozzle achieved the highest printability and the product was classified as level-5 or level-6 minced and moist food. The decreasing nozzle sizes apply higher shearing force to the bigel ink, which leads to the aggregation of oleogel particles, crystal clusters, and the broken of the SPI hydrogel network. Increasing the nozzle sizes maintained structure stability but resulted in the fabrication of harder textures and slower release of bio-actives. The 1.00 mm kept the balance between the large and small nozzle effect, which might help to keep the microstructure stable and show high bio-accessibility of bio-actives. This work provides a novel insight into texture modification with 3D printing parameters. • Nozzle sizes significantly regulated the 3D printability and rheological behavior. • Shearing effect from nozzle size might be essential to achieve texture modification. • Decreasing nozzle size might increase the shearing effect to damage microstructure. • Shearing effect of nozzle size did not cause phase inversion and crystal structure. [ABSTRACT FROM AUTHOR]

In this study, a novel pea protein (PP)-based bigel was developed, featuring a high internal phase emulsion. The impact of gelling agent concentration on the gel properties and freeze-thaw stability of the bigel was investigated. The bigel was comprised of two distinct gel phases: an aqueous-phase gel with a covalent network formed by PP and transglutaminase (TGase), and an oil-phase gel with a crystal network structure of rice bran wax (RBW). Microstructural analysis revealed a bi-continuous network structure in the bigel, with network density increasing as TGase and RBW concentrations rose. Rheological analysis showed that storage modulus (G′), apparent viscosity, and structural recovery of the bigel increased with higher TGase and RBW concentrations. Temperature scanning experiments confirmed that the bigel maintained its elastic solid behavior even at elevated temperatures. Optimal sensory properties and low coefficient of friction were achieved at 0.4 % TGase and 7 % RBW concentrations. Additionally, the bigel exhibited notable freeze-thaw stability at TGase and RBW concentrations exceeding 0.2 % and 5 %, respectively. These findings highlight the excellent gelation properties and stability of the PP-RBW-based bigel, suggesting its potential as a fat substitute in the food industry. [ABSTRACT FROM AUTHOR]

Although therapeutic effect of quercetin (Quer) was reported on non-alcoholic fatty liver disease (NAFLD), destructive effects have been shown on male fertility due to its pro-oxidative properties. On the other hand, NAFLD impairs germ cells to produce sperm and leads to male infertility. Herein, a biocompatible and green bigel was designed for Quer delivery to prevent infertility induced by NAFLD as the increasing complications. Bigels were prepared using cottonseed oil/cannabis oil/alginate/ferula gum and optimized by the mixture design method. NAFLD was induced by 58% of dietary calorie as lard and 42 g/l fructose for 16 weeks in Sprague-Dawley rats. So on animals received 2 mg/kg Quer loaded on bigels, free bigels, or free Quer for 45 days as daily gavage. Semen was analyzed, followed by the assessment of DNA integrity. Count, motility, and normal morphology reached the healthy control group at the bigel-Quer-treated one. Moreover, all of these parameters were significantly higher in the bigel-Quer group than the Quer and bigel, alone. The percent of sperms with head and tail abnormality decreased considerably in the bigel-Quer group compared with the Quer, free bigel, and NAFLD groups. Serum testosterone levels significantly increased and reached the healthy control group in the bigel-Quer group. DNA fragmentation of sperm significantly decreased in the bigel-Quer group (p < 0.05). The bigel showed synergistic effects with Quer for treating infertility in rats with NAFLD. [Display omitted] [ABSTRACT FROM AUTHOR]

This study developed new biphasic gel systems containing a walnut oil–based oleogel and a chitosan hydrogel and evaluated the application on food spread. The effects of different oleogelators [γ-oryzanol/β-sitosterol (γ-ORY/β-SIT), candelilla wax/span 65 (CW/SA), and mono- and diglycerides of fatty acids] were explored. Rheological analysis showed that γ-ORY/β-SIT-based bigel had the strongest gel strength, but XRD confirmed that β' crystal form (d = 3.72 Å, 4.12 Å) was predominantly in the CW/SA-based bigel, which was more appropriate for application as spread. The characteristics of CW/SA-based bigel with different oleogel fractions (40–80 wt%) were investigated. The microscopic images indicated that the hydrogels were dispersed as small droplets in the oleogels after oleogel fraction reaching 60 %. The highest crystallinity was achieved when the oleogel fraction was 60 %, and its oil binding capacity was 96.49 %. Textural analysis showed that the CW/SA-based bigel (OG-60 %) had similar properties with commercial spread B, and can be used as a partial replacement for spread B. Replacing 75 % of the commercial spread B with the bigel was found to be optimal and displayed acceptable sensory features. This study developed a healthy bigel based on walnut oil and provided the in-depth information for bigels as an alternative to plastic fats. [Display omitted] • Walnut oil–based bigels were prepared to replace saturated fatty acids. • Candelilla wax/span 65 showed a synergistic effect as oleogelators in bigels. • Spreadability of bigels was affected by the structure of oleogelators. • Candelilla wax/span 65 based bigels were hydrogel-in-oleogel type at different oleogel content. [ABSTRACT FROM AUTHOR]

Solid fats contribute to a delicate and pleasant flavor for food, but its excessive intake increases the risk of cardiovascular disease. Bigel is considered a promising solid fat substitute as it significantly reduces fat content while meeting consumer demands for food flavor and a balanced diet. In this study, bigels were prepared by mixing glyceryl monolaurate-based oleogel (10 wt%) and gellan gum-based hydrogel (0.8 wt%) at ratios of 1:3, 1:1, and 3:1. The microscopic results indicated that the oleogel/hydrogel ratios influenced the structure of bigels, forming oil-in-water, bi-continuous, and water-in-oil bigels with the increase of oleogel proportion, respectively. All bigels presented a semi-solid structure dominated by elasticity, and their hardness, gumminess, chewiness, and cohesiveness increased with the enhancement of hydrogel proportion. Among them, the bigels (S25:L75 and S25:H75) prepared with an oleogel/hydrogel ratio of 1:3 showed excellent freeze-thaw stability, maintaining an oil holding capacity of >95 % after three freeze-thaw cycles. Meanwhile, they also presented good oxidative stabilities, where the peroxide values and malondialdehyde contents were below 0.07 g/100 g and 1.5 mg MDA/kg at 12 d, respectively. Therefore, S25:L75 and S25:H75 are expected to be green, low-cost, healthy, and sustainable alternatives to solid fats., Competing Interests: Declaration of competing interest The authors have no conflicts of interest., (Copyright © 2024. Published by Elsevier B.V.)

In the food industry, there is a growing demand for bigels that offer both adaptable oral sensations and versatile delivery properties. Herein, we developed bigels using a binary hydrogel of konjac glucomannan (KGM) and gelatin (G) combined with a stearic acid oleogel. We closely examined how the oleogel/hydrogel volume ratio (φ) and the KGM/G mass ratio (γ) influenced various characteristics of the bigels, including their microstructure, texture, rheological properties, thermal-sensitivity, oral tribology, digestive stability, and nutraceutical delivery efficiency. A noteworthy observation was the structural evolution of the bigels with increasing φ values: transitioning from oleogel-in-hydrogel to a bicontinuous structure, and eventually to hydrogel-in-oleogel. Lower γ values yielded a softer, thermally-responsive bigel, whereas higher γ values imparted enhanced viscosity, stickiness, and spreadability to the bigel. Oral tribology assessments demonstrated that φ primarily influenced the friction sensations at lower chewing intensities. In contrast, γ played a significant role in augmenting oral friction perceptions during more intense chewing. Additionally, φ dictated the controlled release and bioaccessibility of curcumin, while γ determined digestive stability. This study provides valuable insights, emphasizing that through meticulous selection and adjustment of the hydrogel matrix composition, bigels can be custom-fabricated to achieve specific oral sensations and regulated digestive behaviors. Effects of hydrogel/oleogel volume ratio and binary hydrogel mass ratio on the microstructure, textural, rheological and oral tribological properties and controlled digestive behavior of konjac glucomannan (KGM) - gelatin based bigels. [Display omitted] • Oleogel/hydrogel volume ratio (φ) controlled the microstructure of bigel. • KGM/Gelatin mass ratio (γ) regulated thermal sensitivity and oral perception of bigel. • φ dominated mechanical properties, oral lubrication, and delivery property of bigel. [ABSTRACT FROM AUTHOR]

As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel and alginate hydrogel was developed. Morphology, oxidative stability, microbiological, chemical, and sensory analysis were assessed. The results demonstrated that unsaturated fatty acids were higher in cinnamon (73.87 %) than in plain (71.57 %) BgBs. The peroxide value was higher in plain (5.25 meqO 2 /kg) than in cinnamon BgBs (4.29 meqO 2 /kg). Cinnamon BgBs had 44.44 % more antioxidant activity compared to plain BgBs (40.20 %). Moreover, BgBs products kept their probiotic counts at >7 log cycles. The cinnamon BgBs had a lower microbial load than plain BgBs. The chemical composition of the BgBs products did not change significantly. But the pH values slightly dropped with the storage time. The sensory evaluation of plain and cinnamon BgBs did not significantly differ from one another. However, the period of storage and the addition of the cinnamon oil significantly affected the flavor ratings. [ABSTRACT FROM AUTHOR]

The current study focused on analysing and predicting the effect of physicochemical parameters on the rheological properties of the novel polysaccharide-based bigel. This is the first study to report a bigel fabricated entirely from polysaccharides and develop a neural network to predict the modulation in its rheology. This bi-phasic gel had gellan and κ-carrageenan as the constitutive elements in the aqueous and the organic phase, respectively. Physicochemical studies revealed the influence of organogel in eliciting high mechanical strength and smooth surface morphology to the bigel. Furthermore, variation in physiochemical parameters indicated the bigel's inertness towards change in pH of the system. However, variation in temperature led to a noticeable change in the rheology of the bigel. It was observed that after gradual decline, the bigel regained its original viscosity as the temperature increased beyond 80 °C. Insights from this study can pave way for the development of highly-stable polysaccharide bigels. • Polysaccharide-based bigel was developed without using external crosslinkers. • Bigel was composed of gellan and κ-carrageenan, which are FDA-approved polymers. • Fabricated bigel had remarkable pH-stability. • ANN could predict the viscosity of bigels at different temperatures. [ABSTRACT FROM AUTHOR]