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The current study investigates replacing water (2.5–15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel‐containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch–lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples. [ABSTRACT FROM AUTHOR]

This study delineates biobased foods. Curcumin (CRU) delivery modules were studied using pectin gel, Sesame oil (SO), and Kokum butter (KB) oleogel (OG). SB1, the control, has 10% OG. The pectin gel between 10 and 50% oleogel were emulsified by 2.5% tween 80. Surface, physical, chemical, and physiochemical properties of prepared bigels were examined. Microscopic studies show biphasic feature. With OG content, FTIR shows hydrogen bonding increasing and decreasing. XRD confirmed gel amorphousness. Stress relaxation indicated 10% control bigel had considerably less strength. Bigel impedance factors increased considerably with OG content, according to impedance profiles. The moisture study found that replacing hydro phase with OG phase in formulations reduced moisture content from 10 to 50%. Less CRU released from 20 to 50% bigel matrices than 10% during in vitro studies. Acidic pH hindered polymer relaxation, altering release behaviour. Overall, the bigels were studied and shown to regulate oral CRU administration. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.)

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]

Battlefield wounds are at high risk of infection due to gross contamination and delays in evacuation from forward‐deployed locations. The aim of this study was to formulate an antibiotic wound gel for application by a field medic in austere environments to protect traumatic wounds from infection during transport. Formulation development was conducted over multiple phases to meet temperature, handling, in vitro elution, and in vivo tissue response requirements. Thermal properties were evaluated by vial inversion, DSC, and syringe expression force in a temperature range of 4–49°C. Handling was evaluated by spreading onto blood‐contaminated tissue and irrigation resistance. Controlled antibiotic release was evaluated by a modified USP immersion cell dissolution method. Local tissue effects were evaluated in vivo by subcutaneous implantation in rats for 7 and 28 days. An oleogel composition of cholesterol, hydrogenated castor oil, soybean oil, and glyceryl monocaprylocaprate met the target performance criteria. Peak expression force from a 5 mL syringe at 4°C was 48.3 N, the dropping point temperature was 68°C, and the oleogel formulation could be spread onto blood‐contaminated tissue and resisted aqueous irrigation. The formulation demonstrated sustained release of tobramycin in PBS at 32°C for 5 days. Implantation in a rat dorsal pocket demonstrated a slight tissue reaction after 7 days with minimal to no reaction after 28 days, comparable to a commercial hemostat control. Material resorption was evident after 28 days. The formulation met target characteristics and is appropriate for further evaluation in a large animal contaminated blast wound model. [ABSTRACT FROM AUTHOR]

AbstractThe present study aims to explore the effect of cocoa butter on the physicochemical properties of novel oleogels formulated using moringa seed oil and beeswax. The oleogel formulations were prepared by adding 1%, 3%, 5%, and 10% w/w of cocoa butter. The microscopic study, FTIR spectra, texture profiling, and XRD analysis were used to characterize crystal types’ crystal structure, hardness, melting, and crystallization behaviors. These studies showed that cocoa butter can alter the structural parameters of the beeswax crystals. The in vitro drug release study anticipated that the diffusion of Linezolid molecules slowed down, and the release process was mainly based on Fickian-mediated diffusion. The antimicrobial studies indicated that the prepared oleogels were effective against Staphylococcus aureus (ATCC-29213). [ABSTRACT FROM AUTHOR]

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility. [ABSTRACT FROM AUTHOR]

Chewable gels represent an excellent alternative to oral dosage forms, such as tablets and capsules, owing to their appealing appearance, easy swallowing, and attractive colors. Given the inherent instability of vitamin C, particularly within chewable gels, it is imperative to enhance its stability and mitigate its degradation during processing and storage. Oleogel, systems prepared through an environmentally friendly and pollution-free method, exhibit a three-dimensional network structure that eliminates oxygen, alleviates oxidation, and enhances vitamin C stability. This study focused on optimizing vitamin C-fortified oleogel-based chewable gels using Plackett–Burman and D-Optimal design methodologies to maximize vitamin C stability while maintaining favorable mechanical properties. The optimal formulation, Opt-C, was achieved by crystallizing the gel at -18 °C, incorporating 2.5 g of distilled monoglyceride (DMG), and maintaining an oleogel-to-chewable gel ratio of 10%. Opt-C was comprehensively characterized using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FT-IR), and its stability was rigorously assessed. Furthermore, a nondestructive assay method for vitamin C determination in chewable gels was developed employing near-infrared spectroscopy (NIR) and chemometric techniques. Storage studies demonstrated that Opt-C retained 85% of its vitamin C content during accelerated tests over ten weeks, surpassing the 69% retention observed in the control chewable gel. Opt-C exhibited a slower release of vitamin C in simulated digestive fluids; however, this release profile did not adversely impact the overall availability of vitamin C. Ultimately, the developed multivariate model successfully predicts vitamin C concentration: root mean square error of calibration (RMSEC): 0.284, R cal 2 : 0.9906; RMSE cross-validation (RMSECV): 0.501, R val 2 : 0.9722; RMSE prediction (RMSEP): 0.670, R pred 2 : 0.9154. This innovative approach enhances the stability of water-soluble vitamins in chewable gels. [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]

In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller‐pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO‐based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product. [ABSTRACT FROM AUTHOR]

Abstract Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods. This study was designed to evaluate an oleogel matrix consisting of rice bran wax and canola oil, prepared by oleogelation technique, as a deep frying medium. Two types of the oleogels (CRBO-3 with 3 g wax/100 g oil; CRBO-6 with 6 g wax/100 g oil) were formulated and these oleogels were tested as a frying medium for fish fillets. The prepared oleogels were compared with refined canola oil (CO, control) and evaluated for both the frying stability of the oils and the volatile profile of the fried fish fillets. In particular, differences were observed in the crystallization and melting profiles of oleogels before and after frying. Lower levels of total polar material, peroxide value and trans fatty acids contents were noticed in fish fillets fried in the oleogels. An increase in wax concentration had an impact on the volatile profile of fish fillets and lead significant increases in p-xylene, pentene-3-ol and nonanoic acid. In general, oleogel-based frying medium contributed to the formation of characteristic fish fillet including aroma notes of pineapple, balsamic and honey when compared to fish fried in refined canola oil. The findings suggest oleogels as an alternative frying medium for fish with reduced calorie value and improved aromatic quality. Graphical Abstract

In this paper, a kind of oleogel with mechanical strength and physical absorption of soybean oil was prepared by foam templated by using porcine plasma protein and xanthan gum as raw materials, and its thermal stability was analyzed. The results showed that with the increase of xanthan gum concentration, the apparent viscosity and foam stability of porcine plasma protein and xanthan gum mixed solution system significantly increased, and the foaming property significantly decreased (P

Abstract Chewable gels represent an excellent alternative to oral dosage forms, such as tablets and capsules, owing to their appealing appearance, easy swallowing, and attractive colors. Given the inherent instability of vitamin C, particularly within chewable gels, it is imperative to enhance its stability and mitigate its degradation during processing and storage. Oleogel, systems prepared through an environmentally friendly and pollution-free method, exhibit a three-dimensional network structure that eliminates oxygen, alleviates oxidation, and enhances vitamin C stability. This study focused on optimizing vitamin C-fortified oleogel-based chewable gels using Plackett–Burman and D-Optimal design methodologies to maximize vitamin C stability while maintaining favorable mechanical properties. The optimal formulation, Opt-C, was achieved by crystallizing the gel at -18 °C, incorporating 2.5 g of distilled monoglyceride (DMG), and maintaining an oleogel-to-chewable gel ratio of 10%. Opt-C was comprehensively characterized using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FT-IR), and its stability was rigorously assessed. Furthermore, a nondestructive assay method for vitamin C determination in chewable gels was developed employing near-infrared spectroscopy (NIR) and chemometric techniques. Storage studies demonstrated that Opt-C retained 85% of its vitamin C content during accelerated tests over ten weeks, surpassing the 69% retention observed in the control chewable gel. Opt-C exhibited a slower release of vitamin C in simulated digestive fluids; however, this release profile did not adversely impact the overall availability of vitamin C. Ultimately, the developed multivariate model successfully predicts vitamin C concentration: root mean square error of calibration (RMSEC): 0.284, $${\text{R}}_{\text{cal}}^{2}$$ R cal 2 : 0.9906; RMSE cross-validation (RMSECV): 0.501, $${\text{R}}_{\text{val}}^{2}$$ R val 2 : 0.9722; RMSE prediction (RMSEP): 0.670, $${\text{R}}_{\text{pred}}^{2}$$ R pred 2 : 0.9154. This innovative approach enhances the stability of water-soluble vitamins in chewable gels. Graphical Abstract

In this study, oleogels were produced with the emulsion template method utilizing seven phenolic aldehyde fragrances (PAFs) crosslinked with chitosan, and the physical and chemical characteristics of oleogels prepared by different crosslinking factors were comparatively investigated. XRD and ATR-FTIR results showed that chitosan was crosslinked with the PAFs to generate Schiff bases and that the Schiff base reaction was the main contributing factor to the construction of the oleogels. Macroscopic characterization showed that all the oleogels had good Oil binding capacity (> 90%) and high gel hardness (> 55.46 g). The rheological properties showed that all the oleogels had high thermal stability and gel strength (G'>G"), as well as good thixotropic recovery (among them, CS-ISA had the largest thixotropic recovery of 24.05%), which indicated the elasticity and structural stability of the gel network formed by crosslinking of PAF and chitosan.Additionally, lower oxidation rates were observed for the peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) values of all oleogels in accelerated oxidation experiments, all indicating good oxidative stability. [ABSTRACT FROM AUTHOR]

The ocular administration of lipophilic and labile drugs such as epalrestat, an aldose reductase inhibitor with potential for diabetic retinopathy treatment, demands the development of topical delivery systems capable of providing sufficient ocular bioavailability. The aim of this work was to develop non-aqueous oleogels based on soybean oil and gelators from natural and sustainable sources (ethyl cellulose, beeswax and cocoa butter) and to assess their reproducibility, safety and efficiency in epalrestat release and permeation both ex vivo and in vivo. Binary combinations of gelators at 10% w/w resulted in solid oleogels (oleorods), while single gelator oleogels at 5% w/w remained liquid at room temperature, with most of the oleogels displaying shear thinning behavior. The oleorods released up to 4 µg epalrestat per mg of oleorod in a sustained or burst pattern depending on the gelator (approx. 10% dose in 24 h). The HET-CAM assay indicated that oleogel formulations did not induce ocular irritation and were safe for topical ocular administration. Corneal and scleral ex vivo assays evidenced the permeation of epalrestat from the oleorods up to 4 and 2.5 µg/cm2 after six hours, respectively. Finally, the capacity of the developed oleogels to sustain release and provide significant amounts of epalrestat to the ocular tissues was demonstrated in vivo against aqueous-based niosomes and micelles formulations loaded with the same drug concentration. Overall, the gathered information provides valuable insights into the development of oleogels for ocular drug delivery, emphasizing their safety and controlled release capabilities, which have implications for the treatment of diabetic neuropathy and other ocular conditions. [ABSTRACT FROM AUTHOR]

Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a consistent composition, the individual components can be added to the original wax gelator. The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes. The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties. Various tests were conducted to assess the changes in the oleogel properties, such as color, microstructure, oil-binding capacity, thermal and textural properties. The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels. The initial size of oleogel crystals (7.29 ± 1.80 μm) changed after adding fractions, varying from 5.28 μm to 12.58 μm with hydrocarbons and from 9.95 μm to 30.41 μm with wax esters. The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%–20% hydrocarbons. Adding 10%–20% monoesters increased the firmness of the oleogels, but this indicator decreased when their content was increased to 50%. The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Oleogel is a special gel system, regarded as an effective alternative to plastic fats in the food industry.Different gelation factors lead to different structural properties of oleogels due to their specific crystallization behavior.Here, the effects of four different esterification degrees of stearic acid including stearic acid(SA),glyceryl monostearate(GMS),glyceryl distearate(GDS),and glycerol tristearate(GTS) on the crystallization behavior in oleogels were investigated.The effects of esterification degree and concentrations of gelation factors on the crystallization behavior were explored by using rheology, X-ray diffraction,and polarized light microscope methods.The oleogels with SA, GMS, GDS and GTS exhibited solid-like behavior and formed strong gels.The oleogels with GMS has high oil-binding capacity.Thermodynamic performance results indicated that the oleogels with GMS exhibited superior thermal stability.They also were observed the most stable β-polymorphic structure and small needle-like crystals.FTIR spectroscopy revealed hydrogen bonding was observed in the oleogels with GMS, while it was not observed in the oleogels with SA, GDS, and GTS.Overall, the formation of hydrogen bonds between the two additional free hydroxyl end groups of GMS and the fatty acid carbonyl groups promoted the formation of a denser network structure in the oleogels with GMS, which can be effectively immobilized liquid oil.These findings provide strong theoretical support for the application of oleogels as substitutes for plastic fats. [ABSTRACT FROM AUTHOR]

Nowadays, consumers are interested in low‐fat ice creams. The potential of monoglyceride‐based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream. [ABSTRACT FROM AUTHOR]

This study assessed the nutritional profile of camellia oil through its fatty acid composition, highlighting its high oleic acid content (81.4%), followed by linoleic (7.99%) and palmitic acids (7.74%), demonstrating its excellence as an edible oil source. The impact of beeswax (BW) and glycerol monolaurate (GML) on camellia oil oleogels was investigated, revealing that increasing BW or GML concentrations enhanced hardness and springiness, with 10% BW oleogel exhibiting the highest hardness and springiness. FTIR results suggested that the structure of the oleogels was formed by interactions between molecules without altering the chemical composition. In biscuits, 10% BW oleogel provided superior crispness, expansion ratio, texture, and taste, whereas GML imparted a distinct odor. In sausages, no significant differences were observed in color, water retention, and pH between the control and replacement groups; however, the BW group scored higher than the GML group in the sensory evaluation. The findings suggest that the BW oleogel is an effective fat substitute in biscuits and sausages, promoting the application of camellia oil in food products. [ABSTRACT FROM AUTHOR]

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G' and loss modulus G" values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process. [ABSTRACT FROM AUTHOR]

In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods. [ABSTRACT FROM AUTHOR]

Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development. [ABSTRACT FROM AUTHOR]

Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities. This study investigates the impact of incorporating stearic acid-containing candelilla wax–groundnut oil oleogel in various proportions on the production of whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels in varying concentrations (2.5%, 5%, 10%, and 15%), and their physicochemical attributes were evaluated using a range of analytical methods for both cooked and uncooked pasta (like microscopy, colorimetry, dimensional analysis, texture, cooking qualities, moisture content, and FTIR). Significant differences in width, thickness, and color properties were observed between the control sample (0% oleogel) and those containing oleogel, with notable variations in surface texture and color intensities, particularly with the higher oleogel content (p < 0.05). Cooked pasta exhibited lower L* values and higher a* values than uncooked pasta. Stereo zoom microscope and field emission scanning electron microscope (FESEM) micrographs demonstrated a change in the pasta surface topology and microstructures. Dark spots on the pasta with greater oleogel concentrations (samples with 10% and 15% oleogel replacement) suggest the formation of starch–lipid complexes. Cooking induced pore formation, which was more pronounced when the oleogel content was increased, impacted the water absorption capacity, swelling index, and moisture content. The cooked samples exhibited higher moisture content and improved polymer network stability compared to the uncooked ones, indicating the potential of oleogel incorporation to modulate pasta properties in a concentration-dependent manner. These findings underscore the versatility of oleogels when their applications are diversified in non-bakery foods to enhance food texture and quality. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples. [ABSTRACT FROM AUTHOR]

In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the current scientific literature. Therefore, the present study evaluated several oleogels formulated with EC as the oleogelator in different concentrations of 7% (OG7) and 9% (OG9), based on cold-pressed pumpkin seed oil (PO) and refined rapeseed oil (RO), as well as on mixtures of the two oils in different combinations: PO:RO (3:1) (PRO) and PO:RO (1:1) (RPO). Physicochemical properties such as visual appearance, gel formation time (GFT), oil-binding capacity (OBC), oxidative and thermal stability, and textural characteristics were analyzed. Analysis of variance (ANOVA) and Tukey's honestly significant difference (HSD) were used in the statistical analysis of the data, with a significance level of p < 0.05. EC proved to be an effective structuring agent of the mentioned edible oils; the type of oils and the concentration of oleogelator significantly influenced the characteristics of the obtained oleogels. The 9% EC oleogels exhibited a more rigid structure, with a higher OBC and a reduced GFT. Pumpkin seed oil led to more stable oleogels, while the mixture of pumpkin seed oil with rapeseed oil caused a significant reduction in their mechanical properties and decreased the OBC. After 14 days of storage, all oleogels demonstrated proper oxidative stability within the bounds set by international regulations for edible fats, regardless of the kind of oil and EC concentration. All of the oleogels showed a higher oxidative stability than the oils utilized in their formulation; however, those prepared with cold-pressed pumpkin seed oil indicated a lower level of lipid oxidation among all oleogels. The P-OG9 and PR-OG9 oleogels, which mainly included PO and contained 9% EC, demonstrated the optimum levels of quality in texture, GFT, OBC, and oxidative stability. [ABSTRACT FROM AUTHOR]

Meat products may contain high amounts of animal fat, depending on the components used in production and production techniques. Animal fats can play an important role in the development of physicochemical, textural, and sensory properties of meat products, and contribute to the nutritional value of the products. However, it is reported that high consumption of animal fats containing high levels of saturated fatty acids and cholesterol may cause some health problems. In this context, rising consumer awareness of the relationship between nutrition and health increases the interest in fat-reduced or substituted products, therefore, the number of studies on reducing or substituting animal fat in meat products at certain rates is increasing day by day. Substitutes such as dietary fibers, grains, animal proteins, edible mushrooms, and organogels can be used to replace animal fat in meat products. It is important that the substitutes used in this context will be able to meet the positive effects of animal fat on the product. This current study focuses on the use of animal fat substitutes in meat products and provides detailed and up-to-date information on the latest research in this field. [ABSTRACT FROM AUTHOR]

Although it is important to understand the factors affecting the physical properties of oleogels for their application in food products, the effects of the kind of oils and components in them are not well understood. Previous studies on the effects of unsaturation and polar compounds of oils on the properties of oleogels reported inconsistent results, presumably, due to different gelling agents, experimental conditions, and different amounts of minor components in oils. In this study, a systematic study was conducted with 12 vegetable oils with and without polar compounds to understand these effects on the properties of 3% and 7% sunflower wax (SW)‐oleogels. In general, oils with higher unsaturation produced oleogels with lower gel strength. Polar compounds in oil negatively affected the gel strength. Melting and crystallization temperatures increased with increasing unsaturation of oil. The platelet shape of SW crystals was almost identical, regardless of the kind of oil. Solid wax content values were similar across the oleogel samples with 12 different oils. This study enlightens several factors affecting the physical properties of SW‐oleogels. Practical Application: This study provides information about the effects of unsaturation of oil and polar compounds in oil on firmness and melting properties of sunflower wax (SW)‐based oleogels. It was found that the firmness of SW‐oleogel can be significantly different (up to 65%) depending on vegetable oils used, and it decreased with increasing unsaturation of oil. It was also found that the firmness of the oleogel can be increased by up to 36% by removing polar compounds in oil. Solid wax content (SWC) of oleogels did show meaningful correlations with the firmness of SW‐oleogels. All the oleogels examined in this study had very similar shapes and sizes of SW crystals. For practical application, the unsaturation of oil and the polar compound content have to be considered when designing oleogels with desired textural properties. [ABSTRACT FROM AUTHOR]

The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products. [ABSTRACT FROM AUTHOR]

Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of oleogel, including peroxide value, iodine value, saponification value, fatty acid, rheological parameters and firmness. Different percentages of oleogel, ranging from 0% to 75%, were used to substitute margarine in cookies. The cookies' quality was evaluated using proximate analysis, color analysis, texture analysis, calorific value, and sensory analysis. The study yielded substantial results by finding the ideal margarine-to-oleogel mix ratio, allowing for the manufacturing of high-quality cookies with a greater degree of unsaturation. Cookies with oleogel showed higher levels of unsaturation and better properties, making them the preferred option among consumers.

Araştırmada sığır et yağı yerine farklı oranlarda pirina yağı oleojeli (%100 et yağı; %75 et yağı + %25 oleojel; %50 et yağı + %50 oleojel; %25 et yağı + %75 oleojel ve %100 oleojel) kullanılarak üretilen piliç salamların fizikokimyasal, tekstürel ve duyusal özellikleri belirlenmiştir. Piliç salam üretiminde sığır et yağı yerine %75’e kadar pirina yağı oleojeli kullanımının pH değerini düşürdüğü görülmüştür. Ayrıca salam üretiminde %50’ye kadar oleojel kullanılmasının L* değerini arttırdığı, bununla birlikte oleojel oranı arttıkça a* değerinin azalıp, b* değerinin arttığı belirlenmiştir. Diğer yandan oleojel kullanımı salamların su aktivitesi ile TBARS değerleri üzerinde önemli seviyede bir etki göstermemiştir (p>0,05). Pirina yağı oleojeli kullanımının salamlarda sertlik, esneklik, kohesivlik, elastikiyet ve çiğnenebilirlik üzerine çok önemli seviyede (p0,05) görülmüştür. Oleojel oranının artmasıyla sertlik ve çiğnenebilirliğin yükseldiği, esneklik ve kohesivliğin ise %50 oleojel içeren grupta arttığı ve daha sonra değişmediği belirlenmiştir. Piliç salam üretimde pirina yağı oleojeli oranı arttıkça doymuş yağ içeriği azalmış, tekli ve çoklu doymamış yağ içerikleri ise artmıştır. Duyusal açıdan tat, koku, tekstür ve genel kabul edilebilirlikte önemli değişimler olduğu görülmüştür.

Summary: D‐limonene is an important flavouring ingredient with a wide range of applications. However, its high volatility and low stability have severely impacted its application in the food industry. To address these limitations, temperature‐flavour release control system is expected to be established to reduce the loss of D‐limonene during processing and storage, as well as to control its release by temperature. The aim of the current study is to construct an oleogel system to encapsulate D‐limonene using carnauba wax as a gelling agent and palm oils (POs) as the base oil. POs with 24 °C, 38 °C, 42 °C, 48 °C, and 52 °C melting points were selected to systematically investigate the effects of the base oil melting point on the crystal morphology, interactions, physicochemical properties, microstructure, and D‐limonene release of the oleogels. The enthalpy of melting, enthalpy of crystallisation, hardness, stickiness, and gel strength increased in oleogels prepared using POs with a higher melting point. In addition, the oil‐binding capacity (OBC) (>95%) of the oleogels increased with the base oil melting point, while the fat crystal distribution became more homogeneous and denser. Based on the influence that extraction temperature has on the concentration of released D‐limonene (a lower concentration of aroma was released from high‐melting‐point POs oleogels at low temperatures (<1.9 mg mL−1), whereas the control group released >2.5 mg mL−1), suitable POs can be selected to achieve the release or retention of the aroma. These results demonstrate that a temperature‐responsive flavour delivery system can be prepared with different PO melting points. The molecular dynamics of flavour release revealed that storage temperature and fat crystalline state impact the cumulative release rate of D‐limonene. [ABSTRACT FROM AUTHOR]

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With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability. [ABSTRACT FROM AUTHOR]

This study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p‐anisidine evaluation, the findings of this study indicate that the utilization of beeswax‐sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil. [ABSTRACT FROM AUTHOR]