Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production [PDF]
Food Chemistry: XOleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food
Taha Mehany +4 more
doaj +5 more sources
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils [PDF]
Foods, 2021 In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w).
Laura Principato +6 more
doaj +3 more sources
Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application [PDF]
Gels, 2023 The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive.
Anna Zbikowska +4 more
doaj +2 more sources
Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability [PDF]
Frontiers in Sustainable Food Systems, 2020 Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-,
Santiago Bascuas +3 more
doaj +5 more sources
Lecithin’s Roles in Oleogelation [PDF]
GelsThis manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin ...
Joanna Harasym, Karol Banaś
doaj +2 more sources
Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes [PDF]
Gels, 2023 Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems.
Thais Lomonaco Teodoro da Silva +1 more
doaj +2 more sources
A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion [PDF]
Current Research in Food Science, 2023 The work investigated a taste contrast strategy to reduce the salt content in burgers by a novel design of water in gelled oil in water double emulsion (DE) as an animal fat replacer. Oleogelation reduced the particle size and improved emulsion viscosity,
Hadi Hashemi +2 more
doaj +2 more sources
Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels [PDF]
GelsSpent coffee grounds, the main by-product of the coffee-brewing process, were valorized as a renewable source of lipids for the synthesis of novel wax esters and as an alternative and sustainable oil-structuring agent for the production of oleogels.
Aikaterini Papadaki +3 more
doaj +2 more sources
Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax [PDF]
Scientific ReportsThis study focuses on numerical modeling of the oleogelation process using grape seed oil and beeswax and its validation using experimental approach. The main goal is to investigate how the cooling rate affects this process.
Zohreh Baratian Ghorghi +6 more
doaj +2 more sources
Effect of Cooling Rate on Properties of Beeswax and Stearic Acid Oleogel Based on Rice Bran Oil and Sesame Oil [PDF]
GelsThis study aimed to investigate how varying cooling rate impacts the characteristics of oleogels prepared using a sesame oil and rice bran oil blend (5:6, w/w) using a combination of beeswax and stearic acid (3:1, w/w at 12%, w/w) as the oleogelators ...
Subajiny Sivakanthan +4 more
doaj +2 more sources