Search Results (34)

Protein-based emulsion gels and bigels serve as ideal delivery systems owing to their distinctive structural properties, high encapsulation efficiency, and adjustable digestive behavior. However, limited research has examined the differences between emulsion gels and bigels as polyphenol delivery systems. In this study, oil-in-water (O/W)-type emulsion gels formulated with soy protein isolate (SPI) and κ-carrageenan (κ-CG) were fabricated using a cold-set gelation method, and then the bigels were prepared through further oil gelation by the addition of glycerol monostearate (GMS). Both SPI-κ-CG emulsion gels and bigels were mainly stabilized by electrostatic and hydrophobic interactions, exhibiting high gel strength, varying from 940 g to 1304 g, and high water holding capacity (~84%). Both the SPI-κ-CG emulsion gels and bigels demonstrated high curcumin encapsulation efficiency, reaching 98~99%. Stability testing revealed that bigels prepared with 15% and 20% GMS exhibited the highest curcumin retention ratios, with a value of around 78% after storage for 21 days at 25 °C, suggesting that denser network structures more effectively prevent the degradation of the encapsulated compound. During the in vitro simulated gastric digestion, higher GMS content significantly delayed curcumin release by over 7%. Increasing GMS concentration from 0% to 20% elevated lipolysis by over 8% and concurrently improved the release of curcumin by more than 18% during the in vitro simulated intestinal digestion. This study provides comparative insights into polyphenol delivery performance between emulsion gels and bigels, offering valuable guidance for developing functional foods based on gel delivery systems. Full article

Rolling Bearings are crucial components for induction motors and generators in electric vehicles (EVs), as their performance considerably influences the system’s operational reliability and safety. However, the commercial greases used for bearing lubrication in EV motors pose a detrimental impact on the environment. In addition, they are ineffective in mitigating the effect of electric discharges on rolling surfaces leading to premature bearing failures. This study investigates the viability of a developed eco-friendly grease from palm olein as the base oil and glycerol monostearate as the thickener, enhanced with conductive multi-walled carbon nanotubes (MWCNTs) for EV motor bearings prone to electrical currents. Chemical–physical, tribological, and electrical tests were conducted on the developed grease samples without and with MWCNTs at 1 wt.%, 2 wt.%. and 3 wt.% concentrations and results were compared to lithium and sodium greases. Palm grease samples demonstrated a lower EDM voltage range reaching 1.0–2.2 V in case of 3 wt.% MWCNTs blends, indicating better electrical conductivity and protecting the bearing surfaces from electric-related faults. These findings were further confirmed using vibrations measurement and SEM-EDX analysis of the electrically worn bearings. Bearings lubricated with palm grease blends exhibited lower vibration levels. Palm grease with 2 wt.% MWCNTs reduced vibration amplitudes by 28.4% (vertical) and 32.3% (horizontal). Analysis of bearing damaged surfaces revealed enhanced damaged surface morphology for MWCNT-enhanced palm grease as compared to surface lubricated by commercial greases. The results of this work indicate that the proposed bio-grease is a promising candidate for future application in the field of next-generation electric mobility systems. Full article

This study prepared palm stearin/linseed oil-based margarines (PST/LO-BMs) and palm stearin/linseed oil oleogel-based margarines (PST/LO-OBM) by incorporating varying proportions (20–60% oil phase) of linseed oil (LO) and LO-based oleogel, respectively. By comparing PST/LO-OBMs and PST/LO-BMs, it was found that the introduction of phytosterol–γ-oryzanol (PO) complexes and glycerol monostearate (GMS) to PST/LO-OBM induced three distinct crystalline morphologies: needle-like crystals, spherical crystals, and cluster-type crystals. These crystal assemblies synergistically constructed a robust three-dimensional network, effectively entrapping both aqueous droplets and liquid oil fractions while substantially reinforcing the structural integrity of PST/LO-OBM. Notably, the incorporated gelators modified the crystallization behavior, where GMS likely served as a nucleating site promoting triglyceride crystallization. This structural modulation yielded favorable β’-form crystal polymorphism, which is critically associated with enhanced textural properties. Comparative analysis with commercial margarine revealed that the PST45/LO40-OBM formulation exhibited comparable rheological performance, crystalline type, and thermal properties, while demonstrating superior nutritional characteristics, containing elevated levels of α-linolenic acid (23.54%), phytosterol (1410 mg/100 g), and γ-oryzanol (2110 mg/100 g). These findings provide fundamental insights for margarine alternatives with nutritional attributes. Full article

In this study, corn oil and essential oils from thirteen spices were used as the oil phase, with glyceryl monostearate (GMS) serving as the gelling agent to prepare the oleogels. The effects of varying the concentrations of the gel additives (2%, 4%, 6%, and 8%) on the texture, oil retention, and rheological properties of the oleogels were investigated using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The results showed that GMS concentration markedly influenced the structure and properties of the gel. Positive correlations were observed between GMS concentration and the results of texture analysis, oil binding capacity, and microscopic morphology of the oleogels. Analyses via DSC and XRD demonstrated that gel formation was attributable to the crystalline network induced by GMS. Rheological assessments revealed that the oleogels exhibited pseudoplastic behavior and commendable thermal sensitivity. Full article

For the first time, rutin-rich extracts from black elderberry waste (BEW) were encapsulated using the particles from gas-saturated solutions (PGSS) method to improve the preservation of rutin. The extracts used in this study were obtained using five different extraction techniques under optimal conditions, as follows: conventional solid–liquid extraction (SLE) and four non-conventional techniques—ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enhanced solvent extraction (ESE), and supercritical CO₂ pretreatment—followed by ESE (SFE-CO₂ + ESE). The PGSS process of the obtained extracts was performed using two amphiphilic carriers, glycerol monostearate (GlyMS) and gelucire (Gel), in a mass ratio of 1:6, in favor of the carrier. The efficiency of the PGSS process was evaluated based on the encapsulation yield (EnY), encapsulation efficiency (EE), and physical properties of the encapsulated extracts. The results showed that the SLE extract encapsulated with GlyMS had the highest EnY (92.47%). The Gel only in combination with the ESE extract exceeded the 50% efficacy threshold, with an EnY of 55.18%. The encapsulated SLE extract with Gel showed excellent flow properties and the highest EE (98.91%). These results emphasize the advantages of the PGSS process, including its efficiency and adaptability to produce encapsulated rutin-enriched BEW extracts for pharmaceutical, nutraceutical, and cosmetic applications. Full article

Two types of glycerol stearates, glycerol monostearate (GMS) and glycerol tristearate (GTS), were added into poly(butylene adipate-co-terephtalate) (PBAT), with the aim to improve their water vapor barrier properties. The effects of the two small molecules on microstructure, chain mobility, and surface hydrophobicity were amply assessed via both experimental and simulation methods. The incorporation of the modifiers at small loadings, 5 wt% of GMS and 1 wt% of GTS, resulted in substantial improvements in water vapor barrier properties, while a further increase in the modifier content resulted in deterioration. The optimal water vapor permeability reached values of 2.63 × 10⁻¹³ g·cm/(cm²·s·Pa) and 6.55 × 10⁻¹³ g·cm/(cm²·s·Pa), which are substantially lower than the permeability, 8.43 × 10⁻¹³ g·cm/(cm²·s·Pa), of neat PBAT. The water vapor permeability of PBAT/GMS blends was also proven to be time-dependent and dramatically decreased with time, mainly due to the migration process of small molecules, forming a waterproof layer. The barrier improvement results are assumed to be related to the hydrophobic effect of glycerol stearate and are largely dependent on the content, polarity, compatibility, and dispersion of modifiers. In addition, the incorporation of modifiers did not largely sacrifice the mechanical strength of PBAT, which is advantageous in mulch film applications. Full article

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

Liposomes and niosomes can be considered excellent drug delivery systems due to their ability to load all compounds, whether hydrophobic or hydrophilic. In addition, they can reduce the toxicity of the loaded drug without reducing its effectiveness. Synechocystis sp. is a unicellular, freshwater cyanobacteria strain that contains many bioactive compounds that qualify its use in industrial, pharmaceutical, and many other fields. This study investigated the potential of nano-liposomes (L) and nano-niosomes (N) for delivering Synechocystis sp. extract against cancer cell lines. Four different types of nanoparticles were prepared using a dry powder formulation and ethanol extract of Synechocystis sp. in both nanovesicles (N1 and N2, respectively) and liposomes (L1 and L2, respectively). Analysis of the formed vesicles using zeta analysis, SEM morphological analysis, and visual examination confirmed their stability and efficiency. L1 and L2 in this investigation had effective diameters of 419 and 847 nm, respectively, with PDI values of 0.24 and 0.27. Furthermore, the zeta potentials were found to range from −31.6 mV to −43.7 mV. Regarding N1 and N2, their effective diameters were 541 nm and 1051 nm, respectively, with PDI values of 0.31 and 0.35, and zeta potentials reported from −31.6 mV to −22.2 mV, respectively. Metabolic profiling tentatively identified 22 metabolites (1–22) from the ethanolic extract. Its effect against representative human cancers was studied in vitro, specifically against colon (Caco2), ovarian (OVCAR4), and breast (MCF7) cancer cell lines. The results showed the potential activities of the prepared N1, N2, L1, and L2 against the three cell lines, where L1 had cytotoxicity IC50 values of 19.56, 33.52, and 9.24 µg/mL compared to 26.27, 56.23, and 19.61 µg/mL for L2 against Caco2, OVCAR4, and MCF7, respectively. On the other hand, N1 exhibited IC50 values of 9.09, 11.42, and 2.38 µg/mL, while N2 showed values of 15.57, 18.17, and 35.31 µg/mL against Caco2, OVCAR4, and MCF7, respectively. Meanwhile, the formulations showed little effect on normal cell lines (FHC, OCE1, and MCF10a). All of the compounds were evaluated in silico against the epidermal growth factor receptor tyrosine kinase (EGFR). The molecular docking results showed that compound 21 (1-hexadecanoyl-2-(9Z-hexadecenoyl)-3-(6′-sulfo-alpha-D-quinovosyl)-sn-glycerol), followed by compounds 6 (Sulfoquinovosyl monoacylgycerol), 7 (3-Hydroxymyristic acid), 8 (Glycolipid PF2), 12 (Palmitoleic acid), and 19 (Glyceryl monostearate), showed the highest binding affinities. These compounds formed good hydrogen bond interactions with the key amino acid Lys721 as the co-crystallized ligand. These results suggest that nano-liposomes and nano-niosomes loaded with Synechocystis sp. extract hold promise for future cancer treatment development. Further research should focus on clinical trials, stability assessments, and pharmacological profiles to translate this approach into effective anticancer drugs. Full article

This study investigates the development of protein powder from honey bee drone broods using foam-mat drying, a scalable method suitable for community enterprises, as well as the preservation of bee broods as a food ingredient. Initially, honey bee broods were pre-treated by boiling and steaming, with steamed bee brood (S_BB) showing the highest protein content (44.71 g/100 g dry basis). A factorial design optimized the powder formulation through the foam-mat drying process, incorporating varying concentrations of S_BB, glycerol monostearate (GMS), and carboxymethyl cellulose (CMC). The physicochemical properties of the resulting powder, including yield, color spaces, water activity, solubility, protein content, and total amino acids, were evaluated. The results showed that foam-mat drying produced a stable protein powder. The binders (CMC and GMS) increased the powder’s yield and lightness but negatively affected the hue angle (yellow-brown), protein content, and amino acid content. The optimal quantities of the three variables (S_BB, GMS, and CMC) were determined to be 30 g, 6 g, and 1.5 g, or 80%, 16%, and 4%, respectively. Under this formulation, the protein powder exhibited a protein content of 19.89 g/100 g. This research highlights the potential of bee brood protein powder as a sustainable and nutritious alternative protein source, enhancing food diversification and security. Full article

To decrease the lipid content in water-in-oil (W/O) emulsions, high internal phase Pickering W/O emulsions (HIPPE) were fabricated using magnetic stirring using a combination of monoglyceride (MAG) oleogel and polyglycerol polyacrylate oleate (PGPR) as stabilizers. Effects of MAGs (glyceryl monostearate-GMS, glycerol monolaurate-GML and glycerol monocaprylate-GMC) and internal phase components on the formation and properties of HIPPEs were investigated. The results showed that milky-white stabilized W/O HIPPE with up to 85 wt% aqueous phase content was successfully prepared, and the droplet interfaces presented a network of MAG crystals, independent of the MAG type. All HIPPEs exhibited great stability under freeze–thaw cycles but were less plastic. Meanwhile, GML-oleogel-based HIPPEs had larger particle size and were less thermal stable than GMS and GMC-based HIPPEs. Compared to guar gum, the internal phase components of sodium chloride and sucrose were more effective in reducing the particle size of HIPPEs, improving their stability and plasticity, and stabilizing them during 100-day storage. HIPPEs presented great spreadability, ductility and plasticity after whipping treatment. This knowledge provides a new perspective on the use of oleogels as co-stabilizers for the formation of W/O HIPPEs, which can be used as a potential substitute for creams. Full article

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples. Full article

With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability. Full article

The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G′ value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K′ and K″ values were calculated using the power law model. K′ values of the samples were found to be higher than K″ values. The K′ value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K′ value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study’s findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G′ values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation. Full article

Palm oil is widely used in the manufacturing of hazelnut-based spreads due to its unique fatty acid and triacylglycerol profile and, thus, its crystallization behaviour, which makes it suitable for use in fat-based spreadable products. An interesting solution that enables the replacement of palm oil is given by oleogels made with high nutritional quality oil. In this study, the influence of the replacement of palm oil with different glycerol monostearate/olive oil-based oleogels, as well as the influence of the different amounts of GMS employed in oleogel preparation, on the oil binding capacity, spreadability, and rheological and sensory parameters of hazelnut cocoa spreads was investigated. A design of experiment (DoE) approach, with the adoption of the D-optimal design, was used to plan the cocoa hazelnut spread formulations, with the aim being to identify the optimal formulation with desirable quality parameters in terms of Casson’s viscosity, spreadability, and oil binding capacity. The resulting optimized formulation was identified in a spread characterized by a total replacement of palm oil with an oleogel made of 95% olive oil and 5% GMS. Full article

Corticosteroids, although highly effective for the treatment of both anterior and posterior ocular segment inflammation, still nowadays struggle for effective drug delivery due to their poor solubilization capabilities in water. This research work aims to develop nanostructured lipid carriers (NLC) intended for periocular administration of dexamethasone acetate to the posterior segment of the eye. Pre-formulation studies were initially performed to find solid and liquid lipid mixtures for dexamethasone acetate solubilization. Pseudoternary diagrams at 65 °C were constructed to select the best surfactant based on the macroscopic transparency and microscopic isotropy of the systems. The resulting NLC, obtained following an organic solvent-free methodology, was composed of triacetin, Imwitor® 491 (glycerol monostearate >90%) and tyloxapol with Z-average = 106.9 ± 1.2 nm, PDI = 0.104 ± 0.019 and zeta potential = −6.51 ± 0.575 mV. Ex vivo porcine sclera and choroid permeation studies revealed a considerable metabolism in the sclera of dexamethasone acetate into free dexamethasone, which demonstrated higher permeation capabilities across both tissues. In addition, the NLC behavior once applied onto the sclera was further studied by means of multiphoton microscopy by loading the NLC with the fluorescent probe Nile red. Full article