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Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies...
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Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies to Satisfy People's Demands for Nutrition and Health

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

Deadline for manuscript submissions: closed (18 November 2022) | Viewed by 12275

Special Issue Editor

Prof. Dr. Zihao Wei

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Interests: oleogels; hydrogels; emulsions; nanoparticles; nutraceuticals; interactions among food compounds; proteins; polysaccharides; food processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, people have become increasingly preoccupied with food nutrition; however, there are many challenges regarding this topic. For example, many nutraceuticals have a low water-solubility and bioavailability, which can lead to amn undesirable nutrition performance. Oleogels, a kind of thermoreversible semi-solid lipids, are proven to be an effective strategy for delivering nutraceuticals and satisfying people's nutritional needs for modern food. Thus, research on oleogels in the field of food science has increased rapidly during the past few years.

Developing oleogel-based systems (such as bigel systems) to deliver nutraceuticals is also a potential strategy for improving the nutritional content of modern food, and these working principles may include loading more nutraceuticals, improving the dispersion of nutraceuticals, and so on. Due to multiple advantages, oleogel-based systems have recently gained widespread attention in modern foods.

Oleogels and oleogel-based systems can also meet people's demands for health. For example, these systems can be used as substitutes for saturated fat and hydrogenated oils, thus reducing the amount of saturated and trans fatty acids in food. In this regard, oleogels and oleogel-based systems not only satisfy the sensory characteristics of food, but also reduce the risk of cardiovascular disease, type 2 diabetes and metabolic syndrome.

To date, various oleogels and oleogel-based systems have been devised to satisfy people's demands regarding nutrition and health. However, there are many unsolved problems, which hinder their applications. Considering that oleogels and oleogel-based systems are so intriguing and significant in the field of food science, this Special Issue was devised to improve our understanding of oleogels and oleogel-based systems. All articles related to meeting people's demands for nutrition and the health of modern food through oleogels and oleogel-based systems are most welcome.

Prof. Dr. Zihao Wei
Guest Editor

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 2600 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
  • structured lipids
  • oleogel-based systems
  • bigels
  • rheology
  • gel structures
  • nutraceutical delivery
  • fat replacer
  • fatty acids
  • metabolism

Related Special Issue

Published Papers (6 papers)

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Research

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14 pages, 3558 KiB  
Article
Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels
by Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Georgiana Gabriela Codină and Ancuta Elena Prisacaru
Gels 2023, 9(3), 216; https://doi.org/10.3390/gels9030216 - 13 Mar 2023
Cited by 8 | Viewed by 1921
Abstract
The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, [...] Read more.
The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 11% beeswax. Characterization of the oleogels was done using Fourier transform infrared spectroscopy (FTIR), the chemical and physical properties of the oleogels were determined, the oil binding capacity was estimated and the SEM morphology was studied. The color differences were highlighted by the CIE Lab color scale for evaluating the psychometric index of brightness (L*), components a and b. Beeswax showed excellent gelling capacity at 3% (w/w) of 99.73% for grape seed oil and a minimum capacity of 64.34%for hemp seed oil. The value of the peroxide index is strongly correlated with the oleogelator concentration. Scanning electron microscopy described the morphology of the oleogels in the form of overlapping structures of platelets similar in structure, but dependent on the percentage of oleogelator added. The use in the food industry of oleogels from cold-pressed vegetable oils with white beeswax is conditioned by the ability to imitate the properties of conventional fats. Full article
(This article belongs to the Special Issue Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies to Satisfy People's Demands for Nutrition and Health)
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17 pages, 4226 KiB  
Article
Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication
by Paramee Noonim, Bharathipriya Rajasekaran and Karthikeyan Venkatachalam
Gels 2022, 8(12), 763; https://doi.org/10.3390/gels8120763 - 23 Nov 2022
Cited by 5 | Viewed by 1715
Abstract
The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer [...] Read more.
The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p < 0.05). Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. However, a higher CW concentration (10%) increased the textural properties of oleogels such as hardness, stickiness, and tackiness as compared to oleogels with a lower CW concentration (5%) (p < 0.05). Thermal properties including melting onset temperature, melting peak temperature, and melting enthalpy were found to be significantly higher in ultrasonication-processed oleogels with high CW concentration (p < 0.05). Furthermore, the microscopic examination of the oleogels exhibited a strong gel network when prepared using a high concentration of CW and processed with ultrasonication. Fourier Transform Infrared (FTIR) spectra of oleogels revealed that strong intra- and intermolecular interactions were formed by hydrogen bonding between CW and palm oil. X-ray diffraction (XRD) showed a smooth and fine structural network of oleogels and proved that ultrasonication increased the structural properties of oleogel. Moreover, oil loss and peroxide value of oleogels were increased during 90 days of storage (p < 0.05). However, oleogels processed with the ultrasonication had reduced oil loss and increased peroxidation stability during storage (p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel. Full article
(This article belongs to the Special Issue Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies to Satisfy People's Demands for Nutrition and Health)
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14 pages, 1679 KiB  
Article
Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract
by Aikaterini Kanelaki, Konstantina Zampouni, Ioannis Mourtzinos and Eugenios Katsanidis
Gels 2022, 8(10), 660; https://doi.org/10.3390/gels8100660 - 16 Oct 2022
Cited by 16 | Viewed by 2070
Abstract
Edible coatings provide an alternative way to reduce packaging requirements and extend the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and bigels were applied as coatings on fresh sardine fillets. The effectiveness of these coatings as delivery systems [...] Read more.
Edible coatings provide an alternative way to reduce packaging requirements and extend the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and bigels were applied as coatings on fresh sardine fillets. The effectiveness of these coatings as delivery systems of rosemary extract (RE) was also evaluated. Three groups of sardine fillet treatments were prepared: (i) the control (C), which comprised sardine fillets without coating, (ii) sardine fillets with plain hydrogel (H), oleogel (O) or bigel (BG) coatings, and (iii) sardine fillets with RE incorporated into the H, O and BG coatings. The different treatments were evaluated for lipid oxidation (TBA test), total volatile basic nitrogen (TVB-N) and microbiological growth during cold storage at 4 °C. Results showed that hydrogel, oleogel and bigel coatings delayed oxidation. The incorporation of RE into coatings significantly retarded lipid oxidation but did not affect the proliferation of microorganisms during storage. When RE was incorporated in the oleogel phase of the bigel coating, it produced significantly lower TVB-N values compared to the control and BG treatments. The incorporation of RE into the oleogel phase of the bigel coating may be a promising method of maintaining the storage quality of the sardine fillets stored at refrigerated temperatures. Full article
(This article belongs to the Special Issue Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies to Satisfy People's Demands for Nutrition and Health)
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16 pages, 2419 KiB  
Article
Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery
by Qi Zhou, Zihao Wei, Yanan Xu and Changhu Xue
Gels 2022, 8(8), 517; https://doi.org/10.3390/gels8080517 - 19 Aug 2022
Cited by 3 | Viewed by 1859
Abstract
This study aimed to explore the effects and mechanisms of differently shaped aggregates of ovotransferrin (OVT) particles on oleogel-based Pickering emulsions (OPEs). Medium-chain triglyceride oil-based oleogels were constructed using beeswax, and their gel-sol melting temperatures were investigated. Atomic force microscopy confirmed that both [...] Read more.
This study aimed to explore the effects and mechanisms of differently shaped aggregates of ovotransferrin (OVT) particles on oleogel-based Pickering emulsions (OPEs). Medium-chain triglyceride oil-based oleogels were constructed using beeswax, and their gel-sol melting temperatures were investigated. Atomic force microscopy confirmed that both OVT fibrils and OVT spheres were successfully prepared, and the three-phase contact angle measurements indicated that fibrous and spherical aggregates of OVT particles possessed great potential to stabilize the OPEs. Afterward, the oil-in-water OPEs were fabricated using oleogel as the oil phase and OVT fibrils/spheres as the emulsifiers. The results revealed that OPEs stabilized with OVT fibrils (FIB-OPEs) presented a higher degree of emulsification, smaller droplet size, better physical stability and stronger apparent viscosity compared with OPEs stabilized with OVT spheres (SPH-OPEs). The freeze–thaw stability test showed that the FIB-OPEs remained stable after three freeze–thaw cycles, while the SPH-OPEs could barely withstand one freeze–thaw cycle. An in vitro digestion study suggested that OVT fibrils conferred distinctly higher lipolysis (46.0%) and bioaccessibility (62.8%) of curcumin to OPEs. Full article
(This article belongs to the Special Issue Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies to Satisfy People's Demands for Nutrition and Health)
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19 pages, 4323 KiB  
Article
Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles
by Paramee Noonim, Bharathipriya Rajasekaran and Karthikeyan Venkatachalam
Gels 2022, 8(8), 487; https://doi.org/10.3390/gels8080487 - 5 Aug 2022
Cited by 6 | Viewed by 2280
Abstract
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: [...] Read more.
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers. Full article
(This article belongs to the Special Issue Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies to Satisfy People's Demands for Nutrition and Health)
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Review

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21 pages, 2315 KiB  
Review
Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review
by Yuliya Frolova, Varuzhan Sarkisyan, Roman Sobolev and Alla Kochetkova
Gels 2022, 8(12), 801; https://doi.org/10.3390/gels8120801 - 7 Dec 2022
Cited by 3 | Viewed by 1583
Abstract
The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current [...] Read more.
The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment. Full article
(This article belongs to the Special Issue Application of Oleogel and Oleogel-Based Systems in Foods: Effective Strategies to Satisfy People's Demands for Nutrition and Health)
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