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Gels
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Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends
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Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: 30 May 2025 | Viewed by 10395

Special Issue Editors

Dr. Cristina Ghinea

E-Mail Website
Guest Editor
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229, Suceava, Romania
Interests: food chemistry; physicochemical analysis; food waste; waste management; bioactive compounds; modeling and optimization
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Leahu

E-Mail Website
Guest Editor
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food biochemistry; Food Analysis; by-products valorization; innovative products; polyphenols; antioxidant properties; rheological properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recently, there has been a growing interest in oleogels, bigels, and emulgels as promising alternatives to trans and saturated fats. Oleogels are fat-like solid oil gels developed from sunflower, grape seed, linseed, olive, soybean, corn, and other oils; and oleogelators such as waxes (beeswax, carnauba wax, sunflower wax, beeswax of rice bran), phytosterols or plant sterols, fatty acids and monoglycerides, proteins (soy protein, whey protein, gelatin) and polysaccharides (agar, xanthan gum, pectin). Consumer demand for healthy products can be met by using oleogels with a superior fatty acid composition, which can be easily manufactured and used in food products. Bigels are a combination of hydrogel and organogel, with high physical stability, which can be used in the food industry as a substitute for solid fats (in sausages, burgers, cookies, and chocolate) and as "smart" food packaging materials. The emulgel matrix is a complex colloidal system obtained by replacing the hydrogel phase (partially or totally) with an emulsion. Emulgels could be used in the food industry when semi-solid or highly viscous texture is required.  The current issue aims to provide an opportunity for researchers to publish their results concerning the oil structuring techniques, oleogels, bigels, and emulgels characterization (structural behavior of oil–oleogelator networking, oil binding, and emulsification potential, textural properties, rheological attributes, color, thermal properties and bio-functional characteristics, phytochemical composition and bio-active properties, in vitro digestibility); oleogels, bigels and emulgels applications in chocolate and confectionery, bakery, meat, dairy, and other food products (with analyses of rheology, microstructure, color, texture and sensory attributes). We welcome original research articles, reviews, and short communications about “Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends”.

Dr. Cristina Ghinea
Dr. Ana Leahu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gels is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oleogels
  • bigels
  • emulgels
  • food
  • oleogelators
  • textural properties
  • rheological attributes
  • sensory evaluation

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Published Papers (7 papers)

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Research

Jump to: Review

25 pages, 3964 KiB  
Article
Development of Liposome-Based Hydrogel Patches Incorporating Essential Oils of African Plants and Deep Eutectic Solvents
by Wanhang Jiang, Sara Toufouki, Subhan Mahmood, Ali Ahmad, Alula Yohannes, Yang Xiang and Shun Yao
Gels 2025, 11(5), 364; https://doi.org/10.3390/gels11050364 - 15 May 2025
Viewed by 257
Abstract
A nanoliposome-integrated polymeric hydrogel was developed for the controlled release of essential oils (Argania spinosa, Passiflora edulis). A deep eutectic solvent (DES) composed of betaine and phytic acid enhanced the solubility and stability of essential oils, facilitating uniform encapsulation within nanoliposomes. The hydrogel [...] Read more.
A nanoliposome-integrated polymeric hydrogel was developed for the controlled release of essential oils (Argania spinosa, Passiflora edulis). A deep eutectic solvent (DES) composed of betaine and phytic acid enhanced the solubility and stability of essential oils, facilitating uniform encapsulation within nanoliposomes. The hydrogel exhibited a swelling capacity of 100% and retained 51.7% of water after 7 h, ensuring prolonged hydration. Structural analysis confirmed a homogeneous dispersion of nanoliposomes, contributing to the gradual release of bioactive components. Additionally, the hydrogel demonstrated high mechanical strength (7.5 MPa), ensuring flexibility and durability. The polymeric network, formed by acrylamide, sodium alginate, and bentonite, provided a stable and elastic matrix, optimizing water retention and mechanical performance. The controlled diffusion mechanism of the nanoliposomes was validated through in vitro release studies, indicating Fickian-controlled release behavior. These findings highlight the potential of this polymeric hydrogel system as a functional material for skincare formulations, offering enhanced hydration and sustained bioactive delivery. Full article
(This article belongs to the Special Issue Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends)
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30 pages, 12571 KiB  
Article
Injectable and Conductive Polyurethane Gel with Load-Responsive Antibiosis for Sustained Root Canal Disinfection
by Bo Mu, Xiaoyu Lei, Yinglong Zhang, Jingzheng Zhang, Qingda Du, Yuping Li, Dongyu Huang, Li Wang, Jidong Li, Yubao Li and Yi Zuo
Gels 2025, 11(5), 346; https://doi.org/10.3390/gels11050346 - 7 May 2025
Viewed by 187
Abstract
To address the limitations of conventional antibacterial therapies, we developed an injectable, conductive polyurethane-based composite gel system for sustained root canal disinfection. This gel incorporates piezoelectric nanoparticles (n-BaTiO3) and conductive segments (aniline trimer, AT) within a polyurethane matrix, which synergistically interact [...] Read more.
To address the limitations of conventional antibacterial therapies, we developed an injectable, conductive polyurethane-based composite gel system for sustained root canal disinfection. This gel incorporates piezoelectric nanoparticles (n-BaTiO3) and conductive segments (aniline trimer, AT) within a polyurethane matrix, which synergistically interact with a static antimicrobial agent (n-ZnO) to achieve dynamic, mechano-responsive antibacterial activity. Under cyclic compression (simulating mastication), the piezoelectric gels exhibited enhanced electroactivity via the mechano-electric coupling effect, generating 2-fold higher voltage and a 1.8–1.9× increase in current compared to non-piezoelectric controls. The dynamic electroactivity of the gels enabled superior long-term performance, achieving 92–97% biofilm eradication, significantly higher than the static n-ZnO-only gel (88%). XPS and UV-vis spectroscopy analyses confirmed mechano-electrochemically amplified reactive oxygen species (ROS) generation, which contributed to improved biofilm disruption. The ISO-compliant gel provides durable, load-responsive disinfection while maintaining good biocompatibility, offering a promising solution to prevent post-treatment reinfection. Full article
(This article belongs to the Special Issue Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends)
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14 pages, 2066 KiB  
Article
Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels
by Ana Leahu, Cristina Ghinea, Sorina Ropciuc and Cristina Damian
Gels 2025, 11(1), 46; https://doi.org/10.3390/gels11010046 - 7 Jan 2025
Viewed by 1232
Abstract
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil [...] Read more.
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT-6700 texturometer (Perten Instruments, Sweden) and the Haake rheometer. The results showed an increase in the hardness of cookie doughs with oleogels. The values of the elastic component (G′) and the viscous component (G″) increased, which means that the oleogels used affected the rheological behavior at 25 °C, causing an increase in the dough consistency. Sensory attributes, texture, and color parameters of cookies with oleogels were determined. The cookies’ hardness increased significantly from 4409.83 ± 0.13 g (control sample) to 7085.33 ± 0.15 g in the cookie sample prepared with hemp oil sitosterol oleogel, whereas the sample with candelilla wax had the lowest hardness value of 4048.09 ± 0.14 g. The color of the oleogel cookies was darker than that of the control cookies. The cookie sample with hemp oil and beeswax oleogel was the most appreciated by the evaluators among the oleogel cookie samples. The findings suggest that hemp seed oil oleogel is an effective fat substitute in cookies, promoting the application of this vegetable oil in food products. Full article
(This article belongs to the Special Issue Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends)
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13 pages, 2354 KiB  
Article
Effect of Cooling Rate on Properties of Beeswax and Stearic Acid Oleogel Based on Rice Bran Oil and Sesame Oil
by Subajiny Sivakanthan, Sabrina Fawzia, Sagadevan Mundree, Terrence Madhujith and Azharul Karim
Gels 2024, 10(11), 697; https://doi.org/10.3390/gels10110697 - 27 Oct 2024
Viewed by 1294
Abstract
This 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%, [...] Read more.
This 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. The study assessed three different cooling rates—0.5, 1.5, and 5 °C/min—with a focus on the attributes of the oleogels. The study revealed that the cooling rate had a substantial impact on the strength of the gel network. The cooling rate of 0.5 °C/min resulted in a higher oil-binding capacity and a stronger gel structure than fast cooling. The thermal properties and molecular interactions of the oleogels were not influenced by the cooling rate. The findings of this study indicated that the characteristics of beeswax and stearic acid oleogel prepared using sesame oil and rice bran oil blend could be tailored by manipulating the cooling rate. Full article
(This article belongs to the Special Issue Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends)
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15 pages, 8517 KiB  
Article
Design of Aerated Oleogel–Hydrogel Mixtures for 3D Printing of Personalized Cannabis Edibles
by Eleftherios G. Andriotis, Adamantini Paraskevopoulou, Dimitrios G. Fatouros, Hui Zhang and Christos Ritzoulis
Gels 2024, 10(10), 654; https://doi.org/10.3390/gels10100654 - 13 Oct 2024
Cited by 4 | Viewed by 1690
Abstract
Cannabis seed oil oleogel structured with Glycerol Monostearate (20% w/w) was mixed with xanthan gum hydrogel (2% w/w) at different ratios ranging from 0% w/w hydrogel to 75% w/w hydrogel, using a syringe-to-syringe [...] Read more.
Cannabis seed oil oleogel structured with Glycerol Monostearate (20% w/w) was mixed with xanthan gum hydrogel (2% w/w) at different ratios ranging from 0% w/w hydrogel to 75% w/w hydrogel, using a syringe-to-syringe apparatus, for the preparation of 3D-printable food inks. This process enabled the simultaneous blend of oleogel and hydrogel phases and the incorporation of air in a reproducible and accurate manner. The printability of bigel inks with different mass ratios was evaluated by using a conventional benchtop food 3D printer. The printability of the inks was found to be negatively affected by the presence of higher portions of the hydrogel phase, while the printing performance of pure cannabis seed oil oleogel was superior compared to the printing performance of the bigel inks. The physicochemical properties of hybrid gels were investigated with rheological studies, thermophysical studies (Differential Scanning Calorimetry), Polarized Light Microscopy, and Confocal Laser Scanning Microscopy. The microstructure of the aerated inks was affected by the presence of a higher oleogel fraction, in terms of air bubble shape and distribution. The addition of hydrogel at concentrations higher than 50% w/w had a strong negative effect on the mechanical properties of the inks leading to a partial collapse of the printed structures and subsequently to poor printing performance. Full article
(This article belongs to the Special Issue Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends)
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Review

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21 pages, 2496 KiB  
Review
Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations
by Niaz Mahmud, Md. Jannatul Ferdaus and Roberta Claro da Silva
Gels 2024, 10(12), 819; https://doi.org/10.3390/gels10120819 - 12 Dec 2024
Cited by 4 | Viewed by 1590
Abstract
Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel [...] Read more.
Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel of animal fats, these oleogels provide a novel approach to improving the nutritional profile of sausages while maintaining desirable sensory characteristics. This review critically evaluates cutting-edge research on oleogels, emphasizing innovations in their ability to enhance emulsion stability, increase cooking yield, reduce processing weight loss, and optimize fatty acid composition by reducing overall fat and saturated fat levels. Despite their potential, sausage formulations with oleogel still face challenges in achieving consistent sensory properties, texture, and oxidative stability, often failing to fully replicate the sensory qualities and shelf-life of animal fats. To push the boundaries of oleogel technology and meet the increasing demand for healthier, high-quality sausage products, we propose focused innovations in refining oil-to-gelator ratios, exploring a wider range of novel gelators, optimizing production methods, and developing cost-effective, scalable strategies. These advancements hold significant potential for revolutionizing the sausage industry by improving both the technological and nutritional qualities of oleogels. Full article
(This article belongs to the Special Issue Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends)
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23 pages, 1297 KiB  
Review
Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development
by Konstantina Zampouni, Dafni Dimakopoulou-Papazoglou and Eugenios Katsanidis
Gels 2024, 10(11), 712; https://doi.org/10.3390/gels10110712 - 3 Nov 2024
Cited by 11 | Viewed by 3458
Abstract
Bigels are characterized as biphasic systems consisting of two structured phases of different polarity, namely the oleogel and hydrogel phases. These systems have been widely used in pharmaceuticals and cosmetics, owing to their enhanced physicochemical stability compared to other structured systems and their [...] Read more.
Bigels are characterized as biphasic systems consisting of two structured phases of different polarity, namely the oleogel and hydrogel phases. These systems have been widely used in pharmaceuticals and cosmetics, owing to their enhanced physicochemical stability compared to other structured systems and their ability to simultaneously deliver both hydrophilic and lipophilic compounds. Considering the above advantages, bigels could have considerable potential for the food industry. This review aims to provide a detailed description of the edible components used for structuring the oleogel and hydrogel phases and the preparation methods applied for the formation of food-grade bigels with application-specific tailored properties. The impact of the processing parameters, such as the oleogel-to-hydrogel ratio, methodology used for component mixing, and cooling rates, is presented. Moreover, the most applicable bigel characterization techniques, such as rheology, DSC, texture analysis, etc., are critically discussed. Finally, different bigel applications in foods as animal fat substitutes or as complex delivery systems for both polar and non-polar bioactive compounds are examined. Full article
(This article belongs to the Special Issue Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends)
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