Results 1 to 10 of about 1,234 (182)

Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes

Foods, 2023
The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration ...
Ziyu Wang, Jayani Chandrapala, Tuyen Truong, Asgar Farahnaky   +3 more
doaj   +3 more sources

Camellia Oil Oleogels Structured with Walnut Protein–Chitosan Complexes: Preparation, Characterization, and Potential Applications [PDF]

Gels
As a step towards the substitution of saturated fats with camellia oil in foods, a camellia oil-based oleogel was prepared using a walnut protein isolate–chitosan (WPI-CS) composite via an emulsion template method.
Jun An, Liyou Zheng, Shuzhen Xuan, Xinyi He, Tao Yang   +4 more
doaj   +2 more sources

Color Development in Carotenoid-Enriched Bigels: Effects of Extraction Method, Saponification, and Oleogel-to-Hydrogel Ratios on CIELAB Parameters [PDF]

Gels
Bigels are promising delivery systems for bioactive compounds, combining the properties of hydrogels and oleogels. Pequi carotenoids, characterized by their natural yellow fluorescence, hold potential to replace the artificial dye tartrazine in foods ...
Caroline Ramos-Souza, Daniel Henrique Bandoni, Veridiana Vera de Rosso   +2 more
doaj   +2 more sources

Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels [PDF]

Gels
Structuring oils using oleogels (OGs) represents a promising strategy for developing semi-solid lipid matrices with applications in food and other soft systems.
Denisse Bascuñan, Claudia Vergara, Cristian Valdes, Yaneris Mirabal, Roberto Quiroz, Jaime Ortiz-Viedma, Vicente Barros, Jaime Vargas, Marcos Flores   +8 more
doaj   +2 more sources

Modulation of Fabrication and Nutraceutical Delivery Performance of Ovalbumin-Stabilized Oleogel-Based Nanoemulsions via Complexation with Gum Arabic

Foods, 2022
Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery.
Yuxing Gao, Zihua Wang, Changhu Xue, Zihao Wei   +3 more
doaj   +1 more source

Characteristics of oleogel prepared from red palm oil using hybrid oleogelator [PDF]

E3S Web of Conferences, 2023
The combination of oleogelators had potential to exploit synergistic effects that contributed to functionality of oleogel. Red palm oil provided high carotenoids which add nutrition to oleogel.
Pakpahan Novriaman, Maryati Sri, Susanti Desi   +2 more
doaj   +1 more source

Development of Transdermal Oleogel Containing Olmesartan Medoxomil: Statistical Optimization and Pharmacological Evaluation

Pharmaceutics, 2023
Olmesartan medoxomil (OLM) is a first-line antihypertensive drug with low oral bioavailability (28.6%). This study aimed to develop oleogel formulations to decrease OLM side effects and boost its therapeutic efficacy and bioavailability.
Rania Moataz El-Dahmy, Ibrahim Elsayed, Jihan Hussein, Mohammad Althubiti, Riyad A. Almaimani, Mahmoud Zaki El-Readi, Marawan A. Elbaset, Bassant M. M. Ibrahim   +7 more
doaj   +1 more source

Genotoxic risk in humans and acute toxicity in rats of a novel oral high-dose coenzyme Q10 oleogel

Toxicology Reports, 2021
Coenzyme Q10 (CoQ10) supplementation has demonstrated to be safe and effective in primary and secondary CoQ10 deficiencies. Previously, we have designed a high-dose CoQ10 oleogel (1 g/disk) with excipients used in quantities that do not represent any ...
Natalia Ehrenhaus Masotta, Fabian Martinez-Perafan, Marta Ana Carballo, Susana Beatriz Gorzalczany, Ana M. Rojas, Valeria P. Tripodi   +5 more
doaj   +1 more source

An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

Gels, 2023
This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep.
Cihat Ozdemir
doaj   +1 more source

Crystallization and Structural Properties of Oleogel-Based Margarine

Molecules, 2022
Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to
Xiuhang Chai, Yujin Zhang, Yifei Shi, Yuanfa Liu   +3 more
doaj   +1 more source