Results 11 to 20 of about 4,468 (252)

Characteristics and Functional Properties of Bioactive Oleogels: A Current Review

Gels
Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats.
Md Jannatul Ferdaus, Niaz Mahmud, Roberta Claro da Silva   +2 more
exaly   +5 more sources

Oleogels: Uses, Applications, and Potential in the Food Industry [PDF]

Gels
Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural
Abraham A. Abe, Iolinda Aiello, Cesare Oliviero Rossi, Paolino Caputo   +3 more
doaj   +4 more sources

Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production [PDF]

Food Chemistry: X
Oleogels 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, Oscar Zannou, Kouame F. Oussou, Ifagbémi B. Chabi, Reza Tahergorabi   +4 more
doaj   +3 more sources

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

Gels
The utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications.
Dafni Dimakopoulou-Papazoglou, Konstantina Zampouni, Prodromos Prodromidis, Thomas Moschakis, Eugenios Katsanidis   +4 more
doaj   +3 more sources

Graphene Oxide Increases Corneal Permeation of Ciprofloxacin Hydrochloride from Oleogels: A Study with Cocoa Butter-Based Oleogels

Gels, 2020
In this work, oleogels of cocoa butter (CB), rice bran oil (RBO), and graphene oxide (GO) were prepared. The prepared oleogels were subjected to various characterization techniques such as bright-field microscopy, X-ray diffraction (XRD), crystallization
Dilshad Qureshi, Barbiee Choudhary, Biswaranjan Mohanty, Preetam Sarkar, Arfat Anis, Miguel A. Cerqueira, Indranil Banerjee, Samarendra Maji, Kunal Pal   +8 more
doaj   +2 more sources

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]

npj Science of Food
Meat analogues have gained global attention as consumer demand increases for healthier and more sustainable food products. However, research aimed at replacing solid fats in meat analogues to lower saturated fat content remains very limited.
Young Seo Park, Sungmin Jeong, Suyong Lee   +2 more
doaj   +2 more sources

Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends [PDF]

Gels
Oleogels have emerged as promising alternatives to conventional solid fats by structuring liquid oils without increasing trans or saturated fat levels. This study therefore aimed to develop rice bran oil (RBO)-based oleogels using beeswax (BW), carnauba ...
Ali Yassoralipour, Lorraine Ruo-Yuen Ng, Guanghui Li, Mas Munira Rambli, Sook Wah Chan, Lye Yee Chew, Nang Htet Hnin Htwe, Eng-Tong Phuah   +7 more
doaj   +2 more sources

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels

Marine Drugs
Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix.
Mario Lama, Leticia Montes, Daniel Franco, Amaya Franco-Uría, Ramón Moreira   +4 more
doaj   +2 more sources

Practical scale modification of oleogels by ultrasonic standing waves [PDF]

Ultrasonics Sonochemistry, 2022
Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics,
Petri Lassila, Fabio Valoppi, Oskari Tommiska, Jere Hyvönen, Axi Holmström, Sami Hietala, Ari Salmi, Edward Haeggström   +7 more
doaj   +2 more sources

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Gels
Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics.
Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Ancuţa Elena Prisacaru, Mariana Spinei, Georgiana Gabriela Codină   +6 more
doaj   +2 more sources