Search Results (139)

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 features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

This study aims to provide a comprehensive evaluation of the bioactive compounds present in honeysuckle flower (Lonicera japonica Thunb.) extract (HSF) and their remarkable antioxidant activity. A docking simulation was performed to clarify the binding affinities of the identified phytochemicals to enzymes associated with anti-aging and anti-inflammatory activities. In addition, the low-energy nanoemulsions based on optimally formulated polyglycerol fatty acid esters (PGFEs), developed through D-optimality, were designed for the incorporation of HSF extract. The result revealed that HSF is a rich source of diverse phenolic and flavonoid compounds that contribute to its remarkable antioxidant capacity. Molecular docking analysis indicates that its compounds exhibit anti-aging and anti-inflammatory activities, particularly through collagenase, hyaluronidase, and TNF-α inhibition. Furthermore, D-optimality revealed that HSF-loaded nanoemulsions can be fabricated by a surfactant to oil ratio (SOR) of 2:1 with a ratio of low hydrophilic-lipophilic balance (HLB) surfactant to high HLB surfactant (LHR) of 1:2. Polyglyceryl-6 laurate as a high HLB surfactant produced the optimal nanoemulsion with small particle size and possessed an encapsulation efficiency (EE) of 74.32 ± 0.19%. This is the first report to combine D-optimal design-based nanoemulsion development with a multi-level analysis of HSF, including phytochemical profiling, antioxidant evaluation, and in silico molecular docking. These findings highlight that HSF-loaded polyglycerol fatty acid ester-based nanoemulsions could be a skin health-promoting ingredient and effective alternative for a variety of skincare applications. Full article

The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochemical properties, and associated health benefits. The physicochemical properties of dietary fibers, such as solubility, water- and oil-holding capacity, viscosity, swelling ability, and bile-acid-binding capacity, contribute significantly to their technological applications and potential health benefits, particularly in the prevention of NCDs. Although there is growing evidence supporting their health benefits, global whole-grain intake remains below recommended levels. Therefore, promoting whole-grain intake and developing fiber-rich functional foods are essential for enhancing public health and preventing chronic diseases. Future research should focus on enhancing the bioavailability and functionality of whole-grain dietary fibers, optimizing the methods by which they are extracted, and exploring their potential applications in the food and pharmaceutical industries. Full article

Essential oils are complex mixtures of apolar components, mainly phenylpropanoids, monoterpenes, and sesquiterpenes. Vetiver (Vetiveria zizanioides (L.) Nash) is a non-endemic grass in several tropical regions, widely used for slope stabilization and erosion control because of its long and deep roots that help to bind the soil together, preventing landslides and soil loss. From these roots, vetiver essential oil is obtained, which is extracted and produced worldwide and highly valued for its diverse range of bioactive substances used by the cosmetics and perfume industries. These substances, present in a very complex mixture, are difficult to isolate. Zizanoic acid is a very rare substance in nature and also very interesting because of the biological properties already described. In the present study, zizanoic acid was selectively isolated with 84–87% purity from vetiver commercial essential oils, in which it was present at less than 10%, using KOH-impregnated silica gel column chromatography alone. The experiments were monitored using GC-MS and UHPLC-HRMS, and the isolated substances (zizanoic and valerenic acids) were further determined by NMR experiments. The whole methodology and analytical approach proved to be very efficient for natural product complex mixture analysis and also very selective, allowing for a distinct capacity to recover carboxylic acids from complex biological samples. Full article

Chitosan is recognized by its capacity to bind lipids based on the viscosity and degree of deacetylation. We analyzed the in vitro binding of Procambarus clarkii chitosan (PCC) with extra virgin olive oil and sunflower oil at temperatures and pH levels that approximate gastric-like conditions. In the tube test, 4 mg of PCC and 0.3 g of either EVO or of SO oils were mixed by stirring in test tubes with 4 mL of water acidified with HCl to a pH of 3. The PCC binding capability was determined by measuring the differences between the suspension without PCC and the suspension with PCC added. A scanning electron microscope (SEM) was utilized to further observe the uniformity and morphology of the emulsified PCC/oil hydrogels. In the test tube, PCC was shown to have a 1:11 (w/w) binding capacity for EVO and 1:15 (w/w) for SO. The SEM-based examination demonstrated a smooth surface with fine porosity of the microstructure of either PCC/oil hydrogel, proving successful emulsification. Under conditions similar to those in the stomach after a meal, including acidity, mixed composition, and temperature, PCC efficiently binds and emulsifies EVO and SO. Full article

Surface texture and titanium nitride (TiN) coating have been established as effective methods for enhancing the tribological properties of mechanical friction pairs. This work aims to investigate the lubrication performance of rhombic-textured TiN-coated surfaces under oil-lubricated conditions using a pin-on-disk test mode. A total of 17 sets of samples were designed, including a control sample (with no rhombic texture and no TiN coating), a TiN-coated sample and rhombic-textured TiN-coated samples. The rhombic surface texture was fabricated using the end surface of a brass bar. TiN coating deposited TiN on the textured surface. This study focuses on measuring and comparatively analyzing the lubrication load capacity, friction coefficient (COF) and binding force of TiN coatings/substrates in the pin-on-disk friction test mode. Compared with the bare control sample, a rhombic texture can enhance lubrication load-carrying capacity by generating hydrodynamic lubrication effects, thereby reducing friction. Additionally, a rhombic texture enables the mitigation of third-body wear due to wear debris. This research provides valuable insights into the design and fabrication of mechanical friction pairs with high wear resistance under oil-lubricated conditions. For lubrication property enhancement, the influence of groove depth was larger than that of the length of the rhombic side. Full article

Fiber is one of the most important ingredients of fruit that has an influence on the gastrointestinal tract and biochemical parameters of blood. Fiber has texturizing functions in food processing. The fiber’s properties (water-binding capacity, swelling, and oil-holding capacity) and polysaccharide composition obtained from raspberry and blackberry fruit, juice, and pomace, divided into seed and seedless fractions, were determined. The seedless fraction contains more hemicelluloses and homogalacturonan with higher water-binding capacities, swelling, and oil-holding capacities, and the seeds contain more cellulose, and their physical abilities are much lower. Water-binding capacities were from 2.7 to 14.9 g/g, swelling from 3.3 to 11.1 mL/g, and oil-holding capacities from 8.0 to 16.5 g/g. The sequential extraction of fruit fiber showed that the main fraction was the Residue, followed by the weak alkali extractable pectin (DASP) and the hemicellulose (CASP). Water-extractable pectin (WSP) and chelating-agent extractable pectin (ChSP) both constituted 8–9% of AIS each. In the pomace, the main fraction was the Residue (40% AIS), followed by CASP (16% AIS), DASP and ChSP (6–7% AIS), and WSP and WR (3% AIS). While seeds are composed mostly of Residue (52–57% AIS vs. 24–36% AIS in seedless), the seedless part shares of CASP hemicelluloses were higher (24–28% AIS vs. 12–15% in seeds). In the seedless part, there was also more water-soluble pectin (WSP) (4–5% vs. 2–3% in seeds). Seedless fraction is rich in hemicellulose and has higher water-binding properties and oil-holding capacities compared to seeds, and that is why it could be a source of functional berry polysaccharides. Full article

Background/Objectives: Essential oils are increasingly recognized for their therapeutic potential, yet Ammoides verticillata essential oil (AVEO) remains relatively unexplored, particularly for its anti-inflammatory and analgesic properties. This study aimed to profile AVEO’s chemical composition and evaluate its antioxidant, anti-inflammatory, and analgesic effects, with a focus on its novel pharmacological actions. Methods: The chemical composition of AVEO was determined using GC-MS analysis, and antioxidant capacity was assessed through in vitro assays. Furthermore, the anti-inflammatory potential was investigated using a carrageenan-induced paw edema model in rats, complemented by the inhibition assays of cyclooxygenase (COX) enzymes. The analgesic effects were evaluated through acetic acid-induced writhing and tail immersion tests. Additionally, a computational study was performed to explore the binding affinity of AVEO’s major constituents to COX-2. Results: GC-MS analysis revealed a rich monoterpene profile dominated by carvacrol (32.51%). It was found that AVEO exhibited significant antioxidant activity. Similarly, in vivo, AVEO showed significant anti-inflammatory effects, achieving a percentage inhibition of 52.23% at 200 mg/kg, comparable to diclofenac, along with potent COX-2 inhibition observed (IC₅₀ = 1.51 ± 0.20, SI = 5.56). Moreover, analgesic tests demonstrated dose-dependent pain relief, in which the dose of 200 mg/kg significantly prolonged tail latency to 14.00 ± 1.45 s and markedly reduced abdominal constriction to 21.17 ± 1.62. Computational analysis further corroborated the high binding affinity of carvacrol and thymol with COX-2 (−7.381 and −6.939 Kcal/mol, respectively). Conclusions: These findings underscore AVEO’s potential as a promising therapeutic agent for managing inflammation and pain. Full article

This research aimed to assay the impact of convective drying (CD) or infrared–convective (IR–CD) drying methods on the physical and techno-functional properties, FTIR spectra, and mathematical modeling of adsorption kinetics of black soldier fly larvae powders. By using convective drying, insect powder exhibited higher water content and water activity but lower hygroscopicity than powder dried with the infrared–convective method. After drying with the convective method, the powder exhibited a significantly lower loose and tapped bulk density and oil holding capacity (OHC). Furthermore, this powder was lighter and more yellow. The FTIR spectrum of the CD-dried powder showed lower absorption at key wavenumbers for the protein (1625 and 1350–1200 cm⁻¹), indicating lower denaturation and less ability to bind water and water vapor. The mathematical modeling of the water vapor adsorption kinetics of insect powders via the second Fick’s law for transient diffusion showed that this equation is suitable for adjusting the experimental data based on the high coefficient of determination (0.997–0.999) and the low root mean square (2.50–3.34%). This study revealed that the drying method influences insect powder properties, and the IR–CD method seems better in terms of obtaining better techno-functional properties. Full article

Background: Alopecia areata is an autoimmune disorder that causes hair loss in clumps about the size and shape of a quarter. The estimated prevalence of the disorder is approximately 1 in 1000 people, with a lifetime risk of approximately 2 percent. One of the systemic therapies for alopecia areata consists of the use of glucocorticoids or immunosuppressants. Methods: Baricitinib (BCT) is a Janus kinase (JAK) 1 and 2 selective inhibitor used as an immunosuppressant drug. In this study, three olive oil BCT formulations (Oil A, Oil B, and Oil C, which differ in their content in squalene, tocopherol, tyrosol, and hydroxytyrosol) have been developed for topical delivery. The formulations were physicochemically characterized and the in vitro drug release and ex vivo permeation through human skin tissues were assessed. Results: The results showed nearly identical viscosity across all three formulations, exhibiting Newtonian behavior. The mathematical modeling used to describe the drug release profiles was the one-site binding hyperbola for all formulations. Oil-based formulations showed a slow BCT penetration into human skin. Skin integrity remained intact during the experiments, with no signs of irritation or alterations observed. In addition, all the formulations proved their efficacy in vivo. Conclusions: Among the formulations, Oil A demonstrated the highest ability retention capacity (Q_r = 1875 ± 124.32 ng/cm²) in the skin, making it an excellent candidate for further investigation in the treatment of alopecia areata. Full article

The impact of dietary lipid sources on nutrient metabolism and reproductive development is a critical focus in aquaculture broodstock nutrition. Previous studies have demonstrated that fish oil supplementation modulates the expression of genes involved in steroid hormone synthesis, glucose, and lipid metabolism promoting ovarian development in female Scatophagus argus (spotted scat). However, the effects of fish oil on hepatic function at the protein level remain poorly characterized. In this study, female S. argus were fed diets containing 8% fish oil (FO, experimental group) or 8% soybean oil (SO, control group) for 60 days. Comparative proteomic analysis of liver tissue identified significant differential protein expression between groups. The FO group exhibited upregulation of lipid metabolism-related proteins, including COMM domain-containing protein 1 (Commd1), tetraspanin 8 (Tspan8), myoglobin (Mb), transmembrane protein 41B (Tmem41b), stromal cell-derived factor 2-like protein 1 (Sdf2l1), and peroxisomal biogenesis factor 5 (Pex5). Additionally, glucose metabolism-associated proteins, such as Sdf2l1 and non-POU domain-containing octamer-binding protein (Nono), were elevated in the FO group. Moreover, proteins linked to inflammation and antioxidant responses, including G protein-coupled receptor 108 (Gpr108), protein tyrosine phosphatase non-receptor type 2 (Ptpn2), Pex5, p120 catenin (Ctnnd1), tripartite motif-containing protein 16 (Trim16), and aquaporin 11 (Aqp11), were elevated in the FO group, while proteins involved in oxidative stress, such as reactive oxygen species modulator 1 (Romo1), cathepsin A (Ctsa), and Cullin 4A (Cul4a), were downregulated. These proteomic findings align with prior transcriptomic data, indicating that dietary fish oil enhances hepatic lipid metabolism, mitigates oxidative stress, and strengthens antioxidant capacity. Furthermore, these hepatic adaptations may synergistically support ovarian maturation in S. argus. This study provides novel proteomic-level evidence supporting the role of fish oil in modulating hepatic lipid and energy metabolism, thereby elucidating the role of fish oil in optimizing hepatic energy metabolism and redox homeostasis to influence reproductive processes, advancing our understanding of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) in teleost liver physiology. Full article

An emulsion gel was developed to replace animal fats in meat products while preserving desirable sensory and structural attributes. The gel was prepared by emulsifying pine nut oil and sunflower oil with whey protein concentrate (WPC) and polysaccharides (inulin and carrageenan). Process parameters, including the inulin-to-water ratio, homogenization speed, and temperature, were optimized to achieve stable gels exhibiting high water- and fat-binding capacities. Scanning electron micrographs revealed a cohesive network containing uniformly dispersed lipid droplets, with carrageenan promoting a denser matrix. Chemical assessments demonstrated a notably lower saturated fatty acid content (10.85%) and only 0.179% trans-isomers, alongside an elevated proportion (71.17%) of polyunsaturated fatty acids. This fatty acid profile suggests potential cardiovascular health benefits compared with conventional animal fats. Texture analyses showed that carrageenan increased gel strength and hardness; Experiment 4 recorded values of 15.87 N and 279.62 N, respectively. Incorporation of WPC at moderate levels (3–4%) further enhanced the yield stress, reflecting a robust protein–polysaccharide network. These findings indicate that the developed emulsion gel offers a viable alternative to animal fats in meat products, combining superior nutritional attributes with acceptable textural properties. The substantial polyunsaturated fatty acid content and minimal trans-isomers, coupled with the gel’s mechanical stability, support the feasibility of creating reduced-fat, functional formulations that align with consumer demands for healthier alternatives. Full article

Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and free fatty acids were also measured, ensuring compliance with legal limits. Results: Deep-frying at 180 °C resulted in significantly higher snack expansion (95.20%) than the 50% expansion observed at 160 °C and 170 °C. However, snacks deep-fried at 180 °C absorbed the most oil (29.07%) and exhibited the lowest oil binding capacity (8.84%), whereas deep-frying at 160 °C and 170 °C led to oil binding capacities of 15.83% and 18.58%, respectively. Fatty acid profiles also showed temperature-dependent changes, with increased oil absorption reducing omega-3 to omega-6 ratios. Importantly, deep-frying for 45 s at all temperatures did not lead to excessive oxidation or free fatty acid levels beyond regulatory thresholds. Nutritional indices of the deep-fried product were comparable to those of vegetable oils, while before deep-frying, they resembled those of seafood products like shellfish and seaweed. Conclusions: While higher frying temperatures improve the texture and expansion of fish-based snacks, they also increase oil absorption and reduce oil binding. Based on these findings, deep-frying at 180 °C was suggested as the optimal condition to balance product texture, oil absorption, and nutritional quality, making the snacks a healthier alternative to conventional deep-fried products. 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

Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products have techno-functional properties that allow them to be used in the production of a wide variety of foods. This research has studied the nutritional and mineral composition of 12 samples of rice, pea and soy concentrates. The objective was to investigate the influence of this nutritional composition, mainly mineral components, on the techno-functional properties (water- and oil-binding capacity, swelling, emulsifying, gelling and foaming capacities) of these concentrates. For this purpose, a Pearson correlation matrix and a GH biplot method were applied. The results showed that there is a correlation between mineral content and functional properties. Mg, K and Ca were positively correlated with protein solubility index, oil absorption capacity and swelling capacity. Na and P contents were positively related to water absorption capacity and emulsifying capacity. Gelling capacity was positively correlated with Mg contents and negatively correlated with Cu and Fe contents. The preliminary results reported in this study highlight the necessity to further assess the influence of non-protein components on the techno-functionality of protein concentrates. Full article