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Present study reports analgesic and anti-inflammatory potential of Piper betel (L.) leaf oil loaded lipid nanocarrier (BLNs)-embedded bigel. BLNs were developed by solvent evaporation technique and were characterised by FESEM, Cryo-TEM, mean diameter, zeta potential, loading efficiency, etc. BLNs embedded bigel (BLNs-G) was evaluated for analgesic and anti-inflammatory efficacy in rat model. Data showed spherical BLNs with intact lamellarity, 138.2 ± 1.08 nm mean diameter, 0.182 PDI, −46.6 ± 0.61 mV zeta potential, 76.2 ± 2.1% (w/w) loading efficiency and a sustained release in vitro. BLNs-G was homogenous with satisfied viscosity (40 734 ± 1.7 cps), spreadability (8.3 ± 1.5 g.cm sec−1), extrudability (91.33 ± 1.3% w/w) along with a sustained permeation ex vivo. Significant analgesic and anti-inflammatory action were depicted by BLNs-G (1% w/w) in rat model (p ˂ 0.05) within 30 minutes post topical application. In silico docking study revealed high affinity of major phytoactive components with key analgesic/inflammatory mediators. Further pre-clinical investigations are warranted for futuristic clinical application of BLNs-G. [ABSTRACT FROM AUTHOR]

Oleogel technology has grown into a substantial research area over the past decade and development through a body of scientific patents and publications. Despite many exciting improvements in structural mechanisms and system development, promoting this technology from a laboratory study into an industrial production is not an easy task. Successful commercialization is predicated on the oleogel being able to adequately replace the various roles played by conventional plastic fats in complex food systems. To this end, certain inevitable limitations, such as poor plasticity, low structural stability, and intricate production procedures, need to be addressed first. This review gives the freedom‐spaces available for product developments and provides a deeper understanding for researchers in the oleogel technology combining both sides of patents and literatures. An insight analysis regarding research trends, hot topics, influences, and technology life cycle of current inventions has been conducted. Current structural strategies, formulations, and implementation scales are also discussed. Finally, future perspectives on the technology are highlighted. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study explores the incorporation of 10% 3-O-ethyl L-ascorbic acid (ETVC), a derivative of vitamin C, into two lipid gel systems: a hydrogel (HG) consisting exclusively of lipids and water and a bigel (BG) combining the hydrogel with an oleogel made from olive oil and beeswax. We investigated the ETVC release profiles from both materials using synthetic membranes and measured their permeation through porcine skin in vitro. Additionally, the interaction of these lipid gel systems with the stratum corneum (SC) was determined. Results from the release study indicate that the BG exhibited slower ETVC release compared to the HG. The permeation experiments showed that the presence of lipids in the formulations enhanced ETVC retention in the skin. The HG delivered a higher amount to the SC, while the BG achieved greater retention in the epidermis. This difference is attributed to the different lipophilic nature of each material. The structural analysis of SC lipids revealed that the organization of surface lipids remained unaltered by the application of the gels. Finally, an in vitro efficacy test in porcine skin using methylene blue indicated that our ETVC gels exhibited antioxidant activity. These findings provide valuable insights into the potential of lipid-based gels for topical applications. [ABSTRACT FROM AUTHOR]

Bigels are innovative and appealing heterogeneous matrices composed of two structured‐gel (hydrogel and oleogel) phases, which suitable for the entrapment of both hydrophilic and lipophilic active agents. As structuring the bigel phases using convenient materials can enhance the main characteristics, this study aimed to develop bigel system based on a hybrid hydrogel consisting of gelatin and carboxymethylcellulose (CMC). The impact of incorporating various concentrations of CMC (0, 0.5, 1, 2, and 3% w/w) into gelatin‐based hydrogel at a constant organogel/hydrogel ratio of 60:40 was investigated on bigel properties. The integration of gelatin and CMC significantly affected the solvent holding capacity (SHC), microstructure, rheology, thermal, and textural properties. The results showed that bigel samples containing gelatin‐CMC had lower SHC compared to gelatin‐based samples. The integration of CMC to bigel formulation resulted in a significant decrease in hardness, cohesiveness, and adhesiveness also smooth texture. Differential scanning calorimeter (DSC) analysis of the bigels showed a descending trend in melting point from 99.07 to 98.60°C for bigel samples as the CMC concentration increased from 0% to 2%. This was followed by an increase in melting temperature (100.95°C) in the bigel containing 3% CMC. Particle size distribution data indicated that the droplet sizes of the bigels increased with the incorporation of CMC into the hydrogel phase, without displaying a distinct concentration‐dependent trend. The rheological characteristics of strain sweep, frequency sweep, and loss factor affected by gelatin/CMC concentration. Overall obtained results highlight that CMC incorporation to gelatin plays a crucial role in bigel offering different textural, rheological and thermal properties. So that carefully selection and optimization of gelatin and CMC concentrations in hydrogel phase are essential for tailoring the mechanical strength and stability of bigels for various applications such as drug delivery, cosmetic, and food industries. Regarding the desired properties of CMC, it could be recommend to use by combination with gelatin to create a structure–function aimed bigels. [ABSTRACT FROM AUTHOR]

Aim: The aim of this study was to optimize, develop, characterize and evaluate a topical nanobigel (BG) formulation containing Berberine (BRB) that exhibits anti-melanogenic properties. Materials & methods: The Berberine-loaded bigel (BRB@BG) formulation was prepared by homogenously mixing the optimized hydrogel and oleogel. BRB@BG was characterized in vitro and cytotoxicity study was conducted to evaluate its effects on murine skin melanoma B16F10 cell lines. Results: The optimized BRB@BG exhibited uniform texture with nanometric size, desirable spreadability and extrudability, suitable for topical applications. Cytotoxicity studies revealed that BRB@BG had a lower IC50 value (4.84 μg/ml) on B16F10 cell lines compared with drug alone. Conclusion: In conclusion, the developed BRB@BG formulation showed good potential as safe and effective topical treatment for hyperpigmentation. Plain Language Summary Hyperpigmentation is a common skin disease in which the melanin content becomes abnormally high. The existing treatment options are associated with side effects and therefore research is being aimed to develop a topical nanoformulation based on natural compounds. Berberine (BRB) is one such natural compound that is known to inhibit the production of melanin in skin. This study was aimed to develop a bigel formulation of BRB that can be applied on skin, which can treat the hyperpigmentation and is safe. The developed nanomedicine was found to have all good properties of a topical formulation and was more effective than the drug alone. Various studies on animals were conducted to assess its safety and it was found that the formulation did not show any toxicity to the skin. Article highlights Berberine, an isoquinoline alkaloid is reported to have antimelanogenic effect but is associated with poor oral bioavailability. Berberine-loaded bigel (BRB@BG) was prepared by homogenously mixing the optimized hydrogel and oleogel. The prepared BRB@BG was characterized using in vitro methods, TEM and trinocular microscopy. Cytotoxicity study was conducted to evaluate the effects of BRB@BG on the murine skin melanoma B16F10 cell lines. Safety of the developed formulation was performed using Draize test followed by histopathology and in ovo irritation studies. The developed formulation showed all desirable properties of an ideal topical formulation. The IC50 values obtained after cytotoxicity studies was found to be lower than the plain drug showing better efficacy. The developed formulation showed no toxicity in any of the safety evaluation test. [ABSTRACT FROM AUTHOR]

Bigels are two-phase systems made up of oleogel and hydrogel sheared and mixed at a certain temperature. As amphiphilic semi-solid formulations, bigels have attracted wide attention due to their good stability, encapsulation characteristics and processing characteristics. Bigels have great potential in replacing traditional solid fats, improving the nutritional value of composite foods, and delivering bioactive substances. This article reviews the composition, synthesis methods and types of bigels, summarizes the significant progress in the application of bigels in the food field, and give an outlook on future prospects. It is our hope that this review will provide some guidance for further research and application of bigels in the food field.

This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactobacillus reuteri, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum), uploaded selected compatible combination in the bigel matrix, and applied it in the probiotic butter spread formulation. Bigels and products were characterized by physical stability, rheological, textural properties, and viability of probiotics during storage at different conditions. The highest prebiotic activity score was observed in soluble cranberry (1.214 ± 0.029) and sea buckthorn (1.035 ± 0.009) fibers when cultivated with L. reuteri. The bigels loaded with probiotics and prebiotic fiber exhibited a significant increase in viscosity (higher consistency coefficient 40–45 Pa·sn) and better probiotic viability (>6 log CFU/g) during long-term storage at +4 °C temperature, surpassing the bigels loaded with probiotics alone. Bigels stored at a lower temperature (−18 °C) maintained high bacterial viability (above 8.5 log CFU/g). The butter spread enriched with the bigel matrix was softer (7.6–14.2 N), indicating improved spreadability. The butter spread product consistently met the required 6 log CFU/g for a functional probiotic food product until 60 days of storage at +4 °C temperature. The butter stored at −18 °C remained probiotic throughout the entire storage period, confirming the protective effect of the bigel matrix. The study's results showed the potential of the bigel to co-encapsulate, protect, and deliver probiotics during prolonged storage under different conditions. [ABSTRACT FROM AUTHOR]

AbstractLipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001–2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019. The trajectory revealed a shift from foundational nanoemulsions to more complex structures, such as double/multiple emulsions, solid lipid nanoparticles, Pickering emulsions, and bigels. The review further identified the top 10 leading institutions shaping this domain. Technologies like spray-drying, microfluidics, and phase gelation had revolutionized the landscape, resulting in refined sensory experiences, innovative reduced-fat formulations, enriched beverages, tailor-made infant nutrition, and nuanced release mechanisms for flavors. The review also spotlighted current research frontiers, notably Pickering emulsions, bigels, and multiple emulsions. These emerging technologies not only exemplified the ongoing innovation in the field but also underscored their potential in reshaping the future landscape of value-added functional foods. [ABSTRACT FROM AUTHOR]

BACKGROUND: Butter has been widely used in bakery products and it contains high level of saturated fats. However, excessive consumption of saturated fats would increase the risk of chronic disease. This study was to fabricate water‐in‐oil (W/O) type bigels as butter replacers to improve the quality attributes of breads. RESULTS: A stable water‐in‐oil (W/O) type bigel system was fabricated based on mixed oleogelators (rice bran wax and glycerol monostearate) and sodium alginate hydrogel. The ratios of oleogel to hydrogel could significantly affect the stability, microstructure and rheological properties of bigels. All of the bigels exhibited solid‐like properties, with increased oleogel fractions, and the network structure of bigel became more compact and orderly with smaller sodium alginate gel particles. Meanwhile, the viscoelastic modulus and firmness of bigel increased, contributing to a higher stability. The bigel dough exhibited lower gel strength and relatively higher extensibility compared to the butter dough. Regardless of oleogel fractions, all the bigel produced bread with a higher specific volume and softer texture than the butter bread. When the oleogel fractions was less than 80%, increasing the oleogel fractions was more beneficial for improving the specific volume, softness and fluffy structure of bread. CONCLUSION: W/O type bigel as butter replacers showed great potential in improving the appearance, structure and textural properties of bread. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The formulation of biphasic gels as potential semi-solid carriers for hydrophilic and lipophilic active substances is promising for the development of pharmaceutical preparations. The aim of this study was to design a stable bigel composition and to determine the influence of the organogel/hydrogel ratio on the gel's physical-chemical and structural-mechanical properties. The investigated compositions of organogel/hydrogel remained stable at ratios ranging from 5/95 to 40/60. After texture and microstructure analysis, bigels with 20/80 and 25/75 ratios were selected as carriers for the active ingredients, sodium diclofenac and camphor, for use as topical preparations for the treatment of muscle-joint inflammation and pain. Although other researchers have published data on the preparation and evaluation of bigels, there are no scientific results on the development of a two-phase gel with our proposed combination of APIs. Sodium diclofenac release was found to be higher when combined with camphor, which revealed the advantages of the biphasic formulation. The pseudoplastic behavior, thixotropy, and thermal stability of flow of the studied bigel samples was investigated by rheological analysis. Ongoing stability studies confirmed the minimal 6-month period. [ABSTRACT FROM AUTHOR]

Biogels (hydrogels, oleogels, and bigels) are structured systems used as delivery vehicles for bioactive substances. The objective of this study was to provide an updated view of green materials used as biogels, discussing the different aspects related to their formulation. An overview of the application possibilities of these gels in different areas, such as food, cosmetics, pharmaceuticals, and medicine, is reported. Furthermore, an evaluation of the profile of studies using biogels was carried out in the last decades (1980–2023), showing the advances in knowledge about these materials in different application domains. Additionally, a consideration of future demands regarding studies involving biogels from a technological and process engineering point of view is highlighted. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biogels (hydrogels, oleogels, and bigels) are structured systems used as delivery vehicles for bioactive substances. The objective of this study was to provide an updated view of green materials used as biogels, discussing the different aspects related to their formulation. An overview of the application possibilities of these gels in different areas, such as food, cosmetics, pharmaceuticals, and medicine, is reported. Furthermore, an evaluation of the profile of studies using biogels was carried out in the last decades (1980–2023), showing the advances in knowledge about these materials in different application domains. Additionally, a consideration of future demands regarding studies involving biogels from a technological and process engineering point of view is highlighted.

Tamanu oil has traditionally been used to treat various skin problems. The oil has wound-healing and skin-regenerating capabilities and encourages the growth of new skin cells, all of which are helpful for fading scars and hyperpigmentation, as well as promoting an all-around glow. The strong nutty odor and high viscosity are the major disadvantages associated with its application. The aim of this study was to create bigels using tamanu oil for its anti-scarring properties and predict the possible mechanism of action through the help of molecular docking studies. In silico studies were performed to analyze the binding affinity of the protein with the drug, and the anti-scarring activity was established using a full-thickness excision wound model. In silico studies revealed that the components inophyllum C, 4-norlanosta-17(20),24-diene-11,16-diol-21-oic acid, 3-oxo-16,21-lactone, calanolide A, and calophyllolide had docking scores of −11.3 kcal/mol, −11.1 kcal/mol, −9.8 kcal/mol, and −8.6 kcal/mol, respectively, with the cytokine TGF-β1 receptor. Bigels were prepared with tamanu oil ranging from 5 to 20% along with micronized xanthan gum and evaluated for their pH, viscosity, and spreadability. An acute dermal irritation study in rabbits showed no irritation, erythema, eschar, or edema. In vivo excisional wound-healing studies performed on Wistar rats and subsequent histopathological studies showed that bigels had better healing properties when compared to the commercial formulation (MurivennaTM oil). This study substantiates the wound-healing and scar reduction potential of tamanu oil bigels. [ABSTRACT FROM AUTHOR]

New systems called bigels have been discovered recently, alongside other consolidations of hydrogels and organogels. The purpose of this research is to develop bigels using span 40, alginate, centaury oil, black cumin oil and sorbitan monopalmitate for controlled ibuprofen release. Characterization of prepared materials was performed using various analysis by fourier transform infrared spectroscopy and differential scanning calorimetry. The pH 7.2 level was used for the swelling test of bigels. Cytocompatibility of bigels was determined by using human immortalized human keratinocyte cells. Bigels have been tested for their effectiveness as controlled medication delivery formulations by in vitro studies. The prepared bigels did not show any toxic effects on human cells. This indicates that the prepared materials were biocompatible. For controlled drug release kinetics, zeroth‐order, first‐order, Higuchi, and Korsmeyer‐Peppas kinetic models were used. According to results, the kinetic modeling of bigels by Korsmeyer‐Peppas is also highly compatible. Consequently, controlled drug release was successfully carried out by the novel bigel materials formed by adding an active ingredient. Our results clearly indicate that bigels have been an alternative potential material for controlled drug delivery systems by the properties of biocompatibility, slower release of the drug and the diffusion release mechanism. [ABSTRACT FROM AUTHOR]

The objective of the present research was to develop fluconazole-loaded transferosomal bigels for transdermal delivery by employing statistical optimization (23 factorial design–based). Thin-film hydration was employed to prepare fluconazole-loaded transferomal suspensions, which were then incorporated into bigel system. A 23 factorial design was employed where ratios of lipids to edge activators, lipids (soya lecithin to cholesterol), and edge activators (sodium deoxycholate to Tween 80) were factors. Ex vivo permeation flux (Jss) of transferosomal bigels across porcine skin was analyzed as response. The optimal setting for optimized formulation (FO) was A= 4.96, B= 3.82, and C= 2.16. The optimized transferosomes showed 52.38 ± 1.76% DEE, 76.37 nm vesicle size, 0.233 PDI, − 20.3 mV zeta potential, and desirable deformability. TEM of optimized transferosomes exhibited a multilamelar structure. FO bigel's FE-SEM revealed a globule-shaped vesicular structure. Further, the optimized transferosomal suspension was incorporated into thyme oil (0.1% w/w)–containing bigel (TO-FO). Ex vivo transdermal fluconazole permeation from different transferosomal bigels was sustained over 24 h. The highest permeation flux (4.101 μg/cm2/h) was estimated for TO-FO bigel. TO-FO bigel presented 1.67-fold more increments of antifungal activity against Candida albicans than FO bigel. The prepared thyme oil (0.1% w/w)–containing transfersomal bigel formulations can be used as topical delivery system to treat candida related fungal infections. [ABSTRACT FROM AUTHOR]

[Display omitted] • A new lipid bigel is formulated by mixing 40% of colloidal lipid hydrogel and 60% oleogel. • Bigel structure is strongly marked by the oleogel structure, being beeswax crystals the main responsible. • Bigel microstructural study shows hydrogel domains inside an oleogel matrix. • Bigel has a high capacity to deliver lipophilic and hydrophilic molecules through the skin. • The penetration of the hydrophilic probe in stratum corneum and epidermis is higher when bigel is applied to the skin. The development of biocompatible delivery systems is a necessity for medical and topical applications. Herein, the development of a new bigel for topical application is described. It is composed of 40% colloidal lipid hydrogel and 60% olive oil and beeswax oleogel. Its characterization and the potential of the bigel as a drug carrier through the skin was evaluated in vitro using fluorescence microscopy and two phases of the bigel were labeled with two fluorescent probes: sodium fluorescein (hydrophilic phase) and Nile red (lipophilic phase). The structure of the bigel showed two phases with fluorescence microscopy in which the hydrogel phase was incorporated into a continuous oleogel matrix. Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) presented a combination of vibrations characteristic of the different molecules forming the bigel, and Differential Scanning Calorimetry (DSC) showed different transitions attributed to beeswax lipids. Small-angle and wide-angle X-ray scattering (SAXS and WAXS) indicated a predominant lamellar structure with orthorhombic lateral packing that could be related to the arrangement of beeswax crystals. Bigel enables deeper penetration of hydrophilic and lipophilic probes into deeper layers, making it a promising candidate for effective topical carriers in medical and dermatological applications. [ABSTRACT FROM AUTHOR]

As biphasic systems bigels are formed by hydrogels and organogels. Given their characteristics, they have been studied in food, pharmaceutical and cosmetic applications for bioactives delivery. The rheological characteristics and amount used of the individual structured systems influence the final properties; thus, the objective of this work was to evaluate the effect of the proportion of castor oil organogel, the concentration of organogelator, and the storage time in the mechanical and microstructural properties of bigeles. Bigels were prepared from structured castor oil organogels with monoacylglycerides at concentrations of 6% (MOG) and 6.5% (HOG) wt/wt, and hydrogels with 2% wt/wt xanthan gum (HG) at three organogel/hydrogel ratios 15 of 85, 30 of 70, and 45 of 55. Bigels were characterized by optical microscopy with polarized light filter, centrifugal stability, texture, and rheology for 60 days. The increase in the proportion of organogel favors the mechanical response (k, G0, and firmness) of bigels. The high viscosity of castor oil slows down the structuring of organogel droplets, showing an improvement in its mechanical properties after 15 days of its preparation. The increase in the organogelator concentration is significant in the bigels with 30% and 45% proportions of organogel in the rheological tests. By using HOG in the formation of bigels, higher values for G0 and k were obtained, as well as higher centrifugal stability compared with bigels formed from MOG. The rheological and microstructural behavior of bigels can be modified according to their application by varying the proportions of organogel/hydrogel and the concentration of the organogelator. [ABSTRACT FROM AUTHOR]

Bigels, are materials that combine hydrogels and oleogels. However, a major problem with them is the characterization of a single material compound by two materials that have different physical characteristics. The objective of this research was to evaluate the effect of the mixing time, the interaction of ratio hydrogel/oleogel, mixing rate and the applicability of Cox-Merz rule in bigels. Bigels were obtained blending monoglycerides, canola oil for oleogel phas, esters of polyglycerol with linearly esterified polyricinoleic acid, Polyoxyethylene sorbitan monostearate (Tween 60), guar gum and water. The bigels were prepared by incorporating the oleogel into the hydrogel and mixed at different ratios (67:33, 83:17; 85:15), followed by stirring at two different rate (600 and 800 rpm) for 20 min. Firmness was evaluated for all experimental samples. Thermal scanning was done by DSC. Steady Shear and Oscillatory test were carried out on the samples. Creep- Compliance test, and Cox-Merz rule were used for data analysis. Texture analysis indicated that a higher level of oleogel in the bigel, diminished firmness, however, major differences were observed between samples at low rate of agitation and high time of mixing. The creep test was modeled by Burgers model with good fit (R2 > 0.9). High recovery (66–67%) was observed at lower presence of oleogels and high mixing rate. Data of steady shear and oscillatory shear were adjusted to empirical Cox-Merz rule with good fit at low shear rate (> 10 s−1).

Ascorbic acid (AA) has many health benefits, including immune and cardiovascular deficiency protection, prenatal problems, and skin diseases. Unfortunately, AA is easily oxidized and has limited bioavailability. Thus, the development of formulations that stabilize and enhance the efficacy of AA is a challenge. In this study, 4% AA was encapsulated in two recently developed gels, a hydrogel and a bigel. The hydrogel was formed exclusively with lipids and water, and the bigel was a combination of the hydrogel with an oleogel formed with olive oil and beeswax. The effect of AA in gel microstructures was determined using X-ray scattering, rheology, and texture analysis. Additionally, the capacity of these materials to protect AA from degradation upon temperature and sunlight was studied. Results showed that the incorporation of AA into both materials did not affect their microstructure. Moreover, hydrogel-protected AA showed only 2% degradation after three months at 8 °C, while in aqueous solution, it degraded by 12%. Regarding sunlight, bigel showed a good shielding effect, exhibiting only 2% AA degradation after 22 h of exposure, whereas in aqueous solution, AA degraded by 10%. These results suggest that both proposed gels could be used in biomedical applications and the field of food. [ABSTRACT FROM AUTHOR]

Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax–tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil–water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel. [ABSTRACT FROM AUTHOR]

This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactobacillus reuteri, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum), uploaded selected compatible combination in the bigel matrix, and applied it in the probiotic butter spread formulation. Bigels and products were characterized by physical stability, rheological, textural properties, and viability of probiotics during storage at different conditions. The highest prebiotic activity score was observed in soluble cranberry (1.214 ± 0.029) and sea buckthorn (1.035 ± 0.009) fibers when cultivated with L. reuteri. The bigels loaded with probiotics and prebiotic fiber exhibited a significant increase in viscosity (higher consistency coefficient 40–45 Pa·sn) and better probiotic viability (>6 log CFU/g) during long-term storage at +4 °C temperature, surpassing the bigels loaded with probiotics alone. Bigels stored at a lower temperature (−18 °C) maintained high bacterial viability (above 8.5 log CFU/g). The butter spread enriched with the bigel matrix was softer (7.6–14.2 N), indicating improved spreadability. The butter spread product consistently met the required 6 log CFU/g for a functional probiotic food product until 60 days of storage at +4 °C temperature. The butter stored at −18 °C remained probiotic throughout the entire storage period, confirming the protective effect of the bigel matrix. The study’s results showed the potential of the bigel to co-encapsulate, protect, and deliver probiotics during prolonged storage under different conditions.

Low-fat mayonnaise has gained widespread popularity as a condiment, driven in part by the global rise in obesity rates, which is partially linked to excessive fat consumption. In this study, the bigel systems were designed by preparing fish oil oleogels and gelatin hydrogels to produce low-fat mayonnaise. As the oleogel content increased in bigels, a phase inversion shifted from oil-in-water (O/W) systems to water-in-oil (W/O) systems. Rheology and mechanical property analysis revealed that the hardness and gel strength of bigels improved as the oleogel content increased. The freeze-thaw stability of bigels was impacted by the ratio of oil and water phases, with O/W systems enduring one additional freeze-thaw cycle compared to W/O systems. The bigel containing 40% oleogel (BG 40) and lemon essential oil significantly enhanced antioxidant properties, as measured by the levels of primary and secondary oxidation products. The antioxidative capacity of the gel, as indicated by the reduced development of primary and secondary oxidation products, was 301.4% and 196.7% greater, respectively, compared to that of the pure oleogel. Based on magnetic resonance imaging and sensory rating analysis, sample BG 40 demonstrated the most homogeneous structure and the best sensory properties. The sample BG 40, used as the fat substitute in preparing low-fat mayonnaise, reduced total oil content compared to full-fat mayonnaise. Our findings contributed to the development of low-fat mayonnaise using fish oil-based bigels, which exhibit exceptional sensory and antioxidant properties. [Display omitted] • Bigel systems with fish oil oleogels and gelatin hydrogels were prepared. • The bigels exhibited outstanding mechanical and rheological properties. • The O/W bigel with LEO had outstanding sensory and antioxidant properties. • The low-fat mayonnaise was employed as a substitute for less healthy fats. [ABSTRACT FROM AUTHOR]

The influence of curcumin (model hydrophobic compound) and riboflavin (model hydrophilic compound) on the structure and physicochemical properties of bigels produced with cold-set whey protein isolates (WPI) was assessed. The hydrogel phase was produced with WPI (11% w/v) while for the oleogel phase, sunflower oil and glycerol monostearate (GM) (10% w/v) were used. Curcumin (0.03 mg/mL) was added to the oil phase and riboflavin (0.5 mg/mL) to the water phase. Bigels were produced by hot emulsification (18.000 min−1, 2 min, 55 °C) of different hydrogel:oleogel ratios (90:10, 50:50 and 10:90). NaCl (200 mM) was added to the aqueous phase prior the emulsification. Bigels were evaluated through microscopy, XRD, FTIR, viscoelastic, texture, release kinetics and in vitro digestion analyses. XRD and FTIR showed that the addition of compounds led to some possible structural differences. Microscopy images showed an increase of the oil droplets size proportionally to the amount of oil present, and a conversion of the structure from oil in water (O/W) to water in oil (W/O). The structural differences led to different mechanical behavior. For the bigels with the isolated compounds an improvement in the gel network was observed, making it more structured, according to the phase that is being added. Regarding controlled release, higher values for the 90:10 formulation were observed for both compounds due to the matrix erosion. For bioaccessibility, curcumin presented similar values for 90:10 and 10:90 bigels, and riboflavin showed a growing bioaccessibility, with lower values for bigel 90:10. [Display omitted] • Incorporation of the model compounds exerted influence on the gels' properties. • Riboflavin can react with protein, increasing the strength of the aqueous phase. • The compounds' release was dependent on the structure organization. • The matrix erosion of 90:10 gels led to higher release of compounds. • Bioaccessibility of curcumin presented similar values for 90:10 and 10:90 bigels. [ABSTRACT FROM AUTHOR]

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]

Summary: The aim of the study was to design composition of the bigels with required rheological properties that responds the needs of the dysphagia patients. Bigels were prepared with carnauba wax and different collagen concentrations in the hydrogel phase (40, 60%) as well as by changing oleogel to hydrogel ratio from 40:60 to 60:40. The stability, physical and rheological properties of obtained bigels were evaluated after their preparation and after 14 days storage. All obtained bigels were stable without phase separation and had a pleasant taste and good mouth‐feel, exept bigels with the higher oleogel fraction. Viscosity values at 50 s−1 divided formulated bigels into two groups: honey‐like and spoon thick. An increase of oleogel fraction caused an increase in the consistency index and elastic modulus. Higher firmness and cohesiveness values were obtained in the samples with the higher collagen concentration. It was also obtained that all rheological parameters increased after 14 days of storage. The present work develops a novel bigel‐based product with strong shear‐thinning behaviour and high protein concentration (16–36%). It is believed that such product could not only ensure the safe swallowing process but also reduce the risk of malnutrition development. [ABSTRACT FROM AUTHOR]

A chicken protein hydrogel (HG) was enzymatically prepared and blended with a carnauba wax-based oleogel (OG) to form bigels (BG) in ratios of 50:50 to 90:10. These systems were infused with thyme essential oil (TEO) at 0.5 %, 1 %, and 2 % v/v to harness its antioxidant properties. Polarized light microscopy revealed that carnauba wax crystals were tightly arranged in thin, plate-like structures, while the HG exhibited a completely amorphous form. FT-IR analysis indicated that OH bonds in the HG and CH bonds in cycloalkanes from the OG contributed to the stability and strength of the gels. Unlike the biphasic gels, both the OG and HG samples experienced structural disintegration when the applied strain reached approximately 30 %. HG samples, with an onset melting temperature of 59.18 °C, were particularly susceptible to thermal deformation, leading to coalescence and destabilization of the BG due to the HG phase in the composite matrix. Regardless of the TEO concentrations, the BG (50:50) demonstrated the highest water-holding capacity (60.83 %), and oil-binding capacity (99.23 %) compared to the single biopolymer gels. The lightness of the BG increased as the HG ratio increased. Additionally, the antioxidant capacity increased with higher TEO concentrations, demonstrating the gels' potential for food applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Published by Elsevier B.V.)

Bigels are prepared by homogenization of an organogel and hydrogel. Bigels can offer improved properties such as enhanced physical stability and the ability to interact with both hydrophilic and lipophilic moieties and substances when compared to other gelled systems due to its semi‐solid internal phase, biphasic nature, and supramolecular interactions between components. The objective of this study was to determine the effect of mono‐diglycerides (MDG) on the supramolecular structure and interactions, physical stability, and mechanical properties of a rice bran wax–gelatin bigels. The organogel‐to‐hydrogel (OG:HG) ratios tested were 60:40, 70:30, and 80:20 with MDG incorporated at four concentrations (0.5%, 1%, 2%, 3% [w/w]). Bigels were analyzed using nuclear magnetic resonance spectroscopy, confocal scanning laser microscopy (CSLM), Fourier transform infrared spectroscopy (FTIR), texture analysis, and liquid binding capacity studies. The results showed that MDG have a dual effect on the structural organization and stability of the systems; they act as emulsifiers and/or crystallization modifiers. CSLM and FTIR showed that the addition of MDG had the greatest effect on the microstructure of the 60:40 OG:HG ratio, where MDG concentrations 0.5% and 1% (w/w) exhibited a reduction in the size of the oleogel regions while concentrations 2% and 3% (w/w) showed a phase inversion. MDG addition resulted in a gradual decrease in bigel hardness, but an enhancement of physical stability. [ABSTRACT FROM AUTHOR]

Edible coatings provide an alternative way to reduce packaging requirements and extend the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and bigels were applied as coatings on fresh sardine fillets. The effectiveness of these coatings as delivery systems of rosemary extract (RE) was also evaluated. Three groups of sardine fillet treatments were prepared: (i) the control (C), which comprised sardine fillets without coating, (ii) sardine fillets with plain hydrogel (H), oleogel (O) or bigel (BG) coatings, and (iii) sardine fillets with RE incorporated into the H, O and BG coatings. The different treatments were evaluated for lipid oxidation (TBA test), total volatile basic nitrogen (TVB-N) and microbiological growth during cold storage at 4 °C. Results showed that hydrogel, oleogel and bigel coatings delayed oxidation. The incorporation of RE into coatings significantly retarded lipid oxidation but did not affect the proliferation of microorganisms during storage. When RE was incorporated in the oleogel phase of the bigel coating, it produced significantly lower TVB-N values compared to the control and BG treatments. The incorporation of RE into the oleogel phase of the bigel coating may be a promising method of maintaining the storage quality of the sardine fillets stored at refrigerated temperatures. [ABSTRACT FROM AUTHOR]

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Ascorbic acid (AA) has many health benefits, including immune and cardiovascular deficiency protection, prenatal problems, and skin diseases. Unfortunately, AA is easily oxidized and has limited bioavailability. Thus, the development of formulations that stabilize and enhance the efficacy of AA is a challenge. In this study, 4% AA was encapsulated in two recently developed gels, a hydrogel and a bigel. The hydrogel was formed exclusively with lipids and water, and the bigel was a combination of the hydrogel with an oleogel formed with olive oil and beeswax. The effect of AA in gel microstructures was determined using X-ray scattering, rheology, and texture analysis. Additionally, the capacity of these materials to protect AA from degradation upon temperature and sunlight was studied. Results showed that the incorporation of AA into both materials did not affect their microstructure. Moreover, hydrogel-protected AA showed only 2% degradation after three months at 8 °C, while in aqueous solution, it degraded by 12%. Regarding sunlight, bigel showed a good shielding effect, exhibiting only 2% AA degradation after 22 h of exposure, whereas in aqueous solution, AA degraded by 10%. These results suggest that both proposed gels could be used in biomedical applications and the field of food.

Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax–tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil–water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel.

The ideal physicochemical properties of bigels are important for food applications. Therefore, a new bigel was prepared based on mixed beef tallow and soybean oil oleogel and deacetylated konjac glucomannan (KGM) hydrogel. The effect of the deacetylation degree of KGM on the physicochemical properties and microstructure of bigels was studied. The bigel containing moderate deacetylation degree of KGM had better rheological properties and hardness (319.84 g) than that with low and high deacetylation degrees of KGM. The interactions among the bigel components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics simulation, indicating that the formation of the bigels was dominated by electrostatic interactions. Overall, the bigels containing moderate deacetylation degree of KGM had better physical properties, which may provide a theoretical foundation to develop bigels with low cholesterol, trans and saturated fats levels to replace traditional solid fats in food industry. • Highly deacetylated konjac glucomannan (KGM) reduced the hardness of bigels. • Moderately and highly deacetylated KGM facilitated the oil binding capacity of bigels. • Bigel with moderately deacetylated KGM had better rheological properties. • Electrostatic interactions in bigels were increased in the presence of deacetylated KGM. [ABSTRACT FROM AUTHOR]

Oleogels have emerged as a groundbreaking advancement in food science, offering innovative solutions for healthier and more sustainable food options. Characterized by their versatile physical and chemical properties, oleogels serve as an excellent alternative to traditional solid fats, aligning with the modern shift towards nutritious and conscious dietary choices. Their capability to replace saturated fats without compromising sensory qualities, alongside their potential to enhance the oxidative stability and nutritional profile of food products, underscores their significance. The role of oleogels in encapsulating bioactive compounds, such as essential oils and phenolics, extends their application to include food preservation and the delivery of lipid-soluble nutrients, highlighting their multifunctional utility. Recent studies have focused on the antibacterial and antioxidant properties of oleogels, showcasing their importance in maintaining food quality and safety. The exploration of oleogels for various applications, including their integration into dairy products as milk fat substitutes and their use in meat products, points to their vast potential. Challenges such as commercial scalability and consumer acceptance persist, calling for further research into eco-friendly materials and structuring techniques. The exploration of oleogels in microencapsulation and as nutraceutical delivery systems, particularly for lipid-soluble bioactives like β -carotene, represents promising future directions. The synergy between oleogels and emerging technologies, like 3D food printing, opens new avenues for food customization and innovation. As research continues to explore and optimize oleogel applications, their contribution to creating healthier, more innovative, and sustainable food products becomes increasingly apparent, indicating a promising future in food technology. • Oleogels are a healthier alternative to traditional solid fats. • Oleogels can replace milk fat in dairy and be used in meat products. • Oleogels are promising for microencapsulation and delivery of lipid-soluble bioactives. • Challenges include scalability and consumer acceptance, requiring more research. • Optimizing oleogel use could lead to healthier, innovative, and sustainable food products. [ABSTRACT FROM AUTHOR]

Oral delivery systems for nutrients and nutraceuticals are required for personalized nutrition applications. In some applications, these delivery systems need to encapsulate both hydrophilic and hydrophobic bioactive agents. In this study, bigel beads (2 mm) were prepared using pea protein (PP) and sodium alginate (SA) to form the hydrogel phase, and glyceryl monostearate and soybean oil to form the oleogel phase. The hydrogel phase was crosslinked by using Ca2+ ions to form electrostatic bridges between the alginate molecules. The bigel beads had an oil-in-water type structure consisting of an oleogel dispersed phase within a hydrogel continuous phase. These beads were used to encapsulate and control the release of model hydrophobic (curcumin) and hydrophilic (epigallocatechin gallate) nutraceuticals. The textural and microstructural characteristics of the bigel beads were evaluated by dynamic shear rheology, textural profile analysis, cryo-electron microscopy, and fluorescence confocal microscopy. As the concentration of SA increasing from 0.2 to 1.0%, the hardness of bigel beads increased from 306.75 g to 792.40 g. In vitro digestion experiments showed that most of the nutraceuticals were released in the small intestine, rather than the stomach. Nutraceutical release could be controlled by manipulating bead composition, with the extent of nutraceutical release decreasing with increasing alginate concentration. The bigel beads developed in this study could be used as easy-to-swallow carriers for the controlled release of hydrophilic and hydrophobic bioactive ingredients. These kinds of products may be especially useful for people with dysphagia. [Display omitted] • Core-shell bigel beads (2 mm) were prepared from food grade biopolymers. • The hydrogel part consisted of Ca2+-crosslinked pea protein and alginate. • The oleogel part consisted of glyceryl monostearate and soybean oil. • Bigel beads could encapsulate hydrophilic and hydrophobic active ingredients. • The release characteristics could be manipulated by altering alginate level. [ABSTRACT FROM AUTHOR]

In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread). [ABSTRACT FROM AUTHOR]

Emulsions are thermodynamically unstable systems and it is difficult to produce biphasic formulations with large amounts of oil. The aim of our study was to prepare biphasic formulations containing 1% ciclopirox olamine and to determine the influence of the method of oil incorporation (without and with emulsifier and gelifier) on the physical (pH, particle size, rheological properties), mechanical, and biopharmaceutical properties of the formulations. It was found that the use of a poloxamer 407 gel as the hydrophase could result in a stable formulation when an oil with (EPG) or without an emulsifier (APG) or oleogel (OPG) was used as the oily phase. The results of the studies showed that the addition of an emulsifier (polysorbate 80) led to a decrease in the sol-gel temperature, a slower release of ciclopirox olamine, and a higher stability in the freeze–thaw test. However, regardless of the way the oil is incorporated, the particles are distributed in the same range and the antifungal activity against T. rubrum is the same. It is possible to create a biphasic formulation with a large amount of oil and poloxamer gel, but for greater stability, it is recommended to include an emulsifier in the composition. [ABSTRACT FROM AUTHOR]