Search Results (264)

Agri-food by-products (BP) and BP-derived fractions are increasingly recognized as sources of functional and nutritional compounds (e.g., dietary fibers, proteins, waxes, phytosterols, phenolics, carotenoids) that can be upcycled into high-value food ingredients, to improve the sustainability of agri-food chains. This review provides a wide-ranging vision of the potential use of BP and BP-derived fractions in OG formulations, emphasizing the roles they can play (e.g., structuring agents, stabilizers, surfactants, physical scaffolds, fillers, sources of antioxidants), while offering mechanistic insights and science-based perspectives to support the rational design of tailor-made OGs for specific food applications. Particular attention is given to emerging areas including plant-based and hybrid products, and the valorization of insect BP and co-products. Finally, key gaps limiting BP-based OG design and application (e.g., effects on crystallization, interfacial phenomena, dispersion, scaffold/filler behavior, etc.) are identified and translated into a research roadmap and design guidelines for the formulation of tailor-made, scalable BP-based OGs. Full article

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 wax (CW), and their combinations, and to compare their physicochemical properties with commercial margarine. Thirteen formulations with varying wax concentrations were prepared and analyzed using differential scanning calorimetry, microscopy, rheology, texture profile analysis, oil binding capacity, slip melting point, peroxide value, color analysis, and fatty acid profiling. Our results demonstrated that the thermal behavior of the oleogels is dependent on the type and concentration of the wax, with CW oleogels exhibiting higher crystallization and melting temperatures than BW, while hybrid systems displayed intermediate and synergistic properties. Distinct crystal morphologies were observed, with BW forming needle-like and CW forming spherulitic structures, while the hybrids created interconnected networks. All samples exhibited shear-thinning and gel-like behavior, with greater viscosity and gel strength observed at increasing wax concentrations. The hybrid oleogels achieved hardness comparable to higher CW levels and approached margarine texture, while maintaining high oil binding capacity (>94%). The RBO oleogels contained higher unsaturated fatty acids but showed lower oxidative stability than margarine. Overall, BW–CW hybrid oleogels demonstrated strong potential as healthier, solid fat alternatives with improved structural and thermal characteristics. Full article

The reformulation of cookies using alternative flours and structured lipid systems represents a promising strategy for improving their nutritional profile. The present study characterized the dough properties, baking behavior, compositional attributes, and 48-day storage physicochemical and textural stability of cookie formulations combining mesquite or wheat flour with varying proportions of shortening and monoglyceride-based oleogel. A multifaceted modeling and temporal analysis approach was employed to assess the impact of flour type, fat blend, and storage duration on critical physicochemical variables. The findings of the study indicated that the type of flour was the predominant factor influencing moisture retention, ash content, and the rate of bake loss. In contrast, the fat blend was found to regulate oil migration and dough mechanical parameters. Oleogel-rich systems demonstrated superior stability over time, as evidenced by a diminished color change and a decelerated textural hardening process in comparison to conventional shortening controls. Concurrently, these systems maintained water activity levels below the established microbiological safety thresholds. Sensory analysis demonstrated that oleogels effectively replicated the mouthfeel and acceptability of conventional fats, exhibiting comparable hardness and crunchiness to traditional formulations. However, mesquite flour-rich formulations exhibited higher bitterness and lower adhesiveness. These findings demonstrate that oleogel incorporation provides a viable strategy for mitigating textural staling and improving lipid profiles of cookies. Full article

Ovotransferrin (OVT), a major iron binding glycoprotein in egg white, is increasingly studied as a multifunctional ingredient for food preservation, mineral delivery, and colloidal design. This review critically evaluates how native structure, iron saturation, thermal history, glycation, phosphorylation, fibrillation, and interactions with proteins, polysaccharides, polyphenols, and lipid interfaces influence or determine OVT behavior during processing and gastrointestinal digestion. Rather than defining digestive stability simply as resistance to proteolysis, the review compares how processing routes reshape protease accessibility, peptide release, residual allergenic risk, and the persistence of antimicrobial or antioxidant functions. Particular emphasis is placed on cross-matrix interactions because OVT rarely acts as an isolated purified protein in practical formulations; its performance depends on pH, ionic strength, competing ligands, and the architecture of emulsified, coated, or liquid food systems. The available literature indicates that the most mature application space is multifunctional food system design, including preservation-oriented coatings, Pickering-type emulsions, oleogel-associated systems, and liquid food delivery platforms. Broader industrial applications will require standardized reporting of apo/holo state, processing history, digestion models, real food validation, sensory consequences, and allergenicity. To reduce overinterpretation, the present synthesis prioritizes primary studies and weighs model food or real food validation more heavily than mechanistic or preclinical evidence when discussing application readiness. Overall, OVT should be regarded as a promising but context-dependent protein platform whose value lies in coupling bioactivity with techno-functionality rather than in any single universal health claim. Methodological transparency is further supported by explicit database sources, reproducible search blocks, inclusion/exclusion rules, and a structured quality-appraisal and evidence tiering framework. Full article

Supramolecular oleogel lubricants construct a three-dimensional network structure within base oils through gelator-mediated non-covalent interactions, such as hydrogen bonding, van der Waals forces, and π–π stacking. These materials demonstrate unique advantages in mitigating issues inherent to traditional lubricants, including leakage, volatility, creep, and poor heat dissipation. Focusing on structural design and performance regulation, this review systematically summarizes the current development of supramolecular oleogel lubricants in the fields of green lubrication, extreme operating conditions, and nanocomposite lubrication. Specifically, it outlines the structure-property relationships between gelators and base oils in green lubrication systems, and elucidates the applications in radiation-resistant, high-load-bearing, and intelligently responsive lubrication. Strategies for utilizing nanocomposite supramolecular oleogels to resolve nanomaterial dispersion challenges are discussed, and the latest advancements in engineering applications are illustrated. By summarizing the development of supramolecular oleogel materials, this work can provide theoretical references for the future design and preparation of these lubricants. Full article

Astaxanthin (AST), despite its high bioactivity, exhibits poor stability and low bioavailability due to its strong lipophilicity and inherent degradation susceptibility. To overcome such a challenge, we developed a food-grade oleogel delivery system using a soy protein–arabinoxylan (SA) glycosylated complex modulated by different concentrations (0.5–3%) of sucrose ester (SE) or soy lecithin. We show that the emulsifier concentration has a non-linear effect on the oleogel microstructure: an optimal level of 1% had a significant impact on the interfacial compactness and network density, giving rise to improved thermal stability, rheological strength and AST encapsulation efficiency (81.27%). During in vitro digestion, the SA matrix in combination with emulsifiers allowed gastric protection and intestinal-targeted release of AST with a bioaccessibility of up to 88.84% (SAO-SE-AST). This controlled release profile directly translated into enhanced in vivo antioxidant efficacy in wild-type Bristol N2 Caenorhabditis elegans, as evidenced by reduced lipofuscin accumulation, elevated thermotolerance (survival rate: 64.44–73.33%), suppressed reactive oxygen species levels and activation of endogenous antioxidant enzymes (superoxide dismutase as well as glutathione peroxidase). Collectively, this research has uncovered that food-grade emulsifiers are not only stabilizers, but also key regulators of oleogel architecture and bioactive functionality. These results provide a structure–digestion–bioactivity correlation for protein–polysaccharide oleogels, representing a rational design strategy for high-performance delivery systems of lipid-soluble nutraceuticals. Full article

This work evaluated the influence of oil type (sunflower vs. fish oil) and hydroxypropyl methylcellulose (HPMC) concentration on the properties of oleogels obtained by the emulsion-templated method. Oil-in-water emulsions were prepared and air-dried to produce oleogels containing 2.9–5.8% (w/w) HPMC. All oleogels exhibited solid-like behaviour, with viscoelastic moduli increasing with polymer concentration, and showed a high thermal stability. At a comparable HPMC content, fish oil oleogels developed stiffer networks than those obtained with sunflower oil. Texture analysis indicated a linear increase in hardness with HPMC content across both oils, while cohesiveness and adhesiveness were more influenced by oil nature. Oil-binding capacity (OBC) increased markedly with polymer content, exceeding 90% in most systems. However, fish oil oleogels consistently showed lower retention. Colour parameters were only slightly affected by HPMC concentration and were mainly determined by the intrinsic colour of each oil. Overall, both oil type and polymer concentration were shown to be critical factors determining the structural, mechanical, and functional characteristics of HPMC-based oleogels, providing useful information for the development of structured lipid systems as potential substitutes for conventional solid fats. Full article

The rheological behavior of chitosan–vanillin crosslinked olive oil-in-water emulsions (Φ = 0.52) was investigated to identify formulation and processing conditions suitable for designing oleogel precursors. The effects of homogenization conditions, reaction temperature, chitosan concentration, vanillin-to-chitosan molar ratio, and non-ionic surfactants were systematically evaluated. Surfactant-free emulsions exhibited a structured, gel-like response and non-thixotropic shear-thinning flow, which was well described by the Herschel–Bulkley model within the investigated shear-rate range. Optimal homogenization (4 min, ≥9500 rpm) refined the microstructure without compromising stability. Increasing the reaction temperature to 55 °C, the chitosan concentration to ~0.9% (w/w), and the vanillin-to-chitosan molar ratio to 0.7 maximized yield stress, consistency, and thermal robustness, consistent with enhanced network formation. In contrast, Tween^® surfactants produced divergent responses, increasing small-amplitude oscillatory stiffness while markedly reducing resistance under steady shear, likely due to surfactant-driven interfacial displacement. Among the tested surfactants, Tween^® 20 provided the highest thermal stability. Overall, these results define processing and formulation windows to obtain surfactant-free, structured emulsions with improved structuring performance, supporting their use as effective templates for olive oil oleogel development. Full article

The development of effective topical drug delivery systems remains a key challenge in wound management, particularly for bioactive compounds with limited skin permeability. In this study, a nanostructured bigel system incorporating sodium humate-loaded ultra-deformable vesicles (UDVs) was developed and evaluated for wound healing applications. Sodium humate-loaded UDVs were prepared using a thin-layer hydration method, and the influence of key technological parameters (phospholipid/glycerol concentrations, sonication time) on vesicle size and encapsulation efficiency was investigated. An optimized UDV formulation characterized by small particle size, high stability, and high drug encapsulation efficiency was selected and incorporated into a bigel composed of hydroxypropyl methylcellulose hydrogel and andiroba oil oleogel. The developed bigels were characterized in terms of microstructure, physical stability, pH, spreadability, and rheological behavior, demonstrating suitable properties for dermal application. In vivo wound healing evaluation in rat wound models revealed that bigels containing sodium humate-loaded UDVs significantly enhanced wound closure and tissue regeneration compared to control and reference treatments. Histopathological analysis confirmed improved granulation tissue formation and complete epithelialization. Overall, the results demonstrate that the proposed UDV-loaded hybrid bigel represents a promising nanostructured platform for enhanced dermal delivery and wound healing therapy. Full article

Texture-modified foods (TMFs) are essential for individuals with dysphagia, yet conventional formulations often lack structural consistency, nutritional density, and sensory appeal. Three-dimensional (3D) food printing offers new opportunities to tailor texture and composition. This study developed 3D-printed TMFs based on a lentil-carrot matrix and formulated with pea protein isolate (PPI), a curcumin-enriched oleogel (O), or their combination (PPI–O), and compared them with a commercial dysphagia thickener reference. Printability was assessed through extrusion force measurements and dimensional deviation analysis. Texture profile analysis (TPA), International Dysphagia Diet Standardisation Initiative (IDDSI) tests, moisture and protein content determination, color measurements, and preliminary sensory evaluation were conducted. PPI-containing formulations required higher extrusion forces but showed improved dimensional stability, hardness, cohesiveness, and gumminess compared with the oleogel-only sample, likely due to the formation of a stronger protein network. In contrast, the oleogel-only formulation exhibited lower mechanical resistance and a more pronounced melting perception, reflecting the lubricating effect of the lipid-based matrix. Protein content significantly increased with PPI incorporation, and curcumin-enriched oleogel also markedly influenced color parameters. All samples were classified as compatible with IDDSI Level 5. The hybrid PPI–O formulation provided a balanced combination of printability, structural fidelity, enhanced protein content, and suitable textural properties. These findings suggest that extrusion-based 3D printing may represent a promising approach for designing plant-based TMFs for dysphagia-oriented foods. Full article

Bigels (BGs) are promising biphasic systems for extrusion-based 3D food printing inks. In this study, BG inks were formulated by combining a 6% beeswax—4% monoglycerides oleogel (OG) with a 4% gelatin—1% guar gum hydrogel (HG). The BGs were formulated at OG:HG ratios of 10:90 up to 50:50. The effect of the OG:HG ratio on appearance, microstructure, extrusion, rheological and thermal characteristics was investigated to assess printability and shape fidelity. All formulations showed no signs of phase separation during storage, while changes in color were observed with increasing OG content, suggesting modifications in phase distribution and light-scattering behavior. Increasing the OG content induced a transition from OG-in-HG systems to a bicontinuous structure at a 50:50 ratio. All inks showed shear-thinning behavior (G′ > G″) and viscoelastic properties suitable for 3D printing. BG with intermediate OG contents displayed moderate extrusion forces (7.27–9.00 N) and improved structural recovery (up to ≈60%), consistent with desirable printability and appropriate yield/flow points to ensure shape fidelity after deposition. Thermal analysis further confirmed the coexistence of OG and HG phases, ensuring structural integrity at printing temperature. These findings demonstrate the potential of BG as tunable, fat-reduced inks for 3D food structuring. Full article

Developing potential skincare formulations capable of simultaneously managing infection and promoting tissue repair remains a critical challenge in dermatological care. This study engineered bioactive oleogels using sunflower wax (SFW), rice bran wax (RBW), and 12-hydroxystearic acid (HSA) to deliver a synergistic essential oil blend (ginger, cinnamon, tea tree, geranium). A D-optimal mixture design optimized formulations to match the textural profile of a commercial benchmark. Crucially, the fatty acid architecture of the carrier oil emerged as a primary determinant of network integrity; the high oleic acid content in camellia oil facilitated robust RBW crystallization by minimizing steric hindrance, whereas the polyunsaturated, kinked structure of linoleic acid in almond oil disrupted SFW networks, resulting in lower stiffness. Thermal characterization (DSC) established a distinct stability hierarchy with RBW exhibiting the highest melting point (Tp = 60.1 °C) and enthalpy (ΔHm = 7.79 ± 0.74 J/g). Thermogravimetric analysis (TGA) confirmed high thermal resistance for wax-based systems (Tdeg ≈ 357 °C), whereas HSA displayed a biphasic degradation starting at ~206 °C. FTIR spectroscopy verified the stable physical entrapment of bioactives, with the lipid vehicle dominating the spectral fingerprint. Rheological profiling revealed that RBW oleogels, structured in high-oleic camellia oil, formed rigid networks (G′ ≈ 5.7 × 104 Pa) with high yield stress (20.91 Pa), offering superior retention. In contrast, HSA oleogels displayed “smart” thixotropic recovery with lower stiffness (G′ ≈ 2.1 × 104 Pa) and a distinct melting peak at 22.5 °C, compared to 60.1 °C for RBW. All formulations achieved a >2 Log₁₀ reduction (99%) in Staphylococcus aureus and Pseudomonas aeruginosa viability after 12 h. Furthermore, in vitro keratinocyte assays identified a hormetic therapeutic window at 1–5 μg/mL (essential oil blend equivalent); specifically, SFW oleogels at 5 μg/mL stimulated proliferation to 158.07% relative to controls. These findings confirm that optimizing the lipid vehicle–bioactive interface creates dual-action scaffolds capable of simultaneously managing infection and stimulating in vitro keratinocyte proliferation. Full article

Background: Acne scars remain a very common complaint in dermatology practices. Even though many treatment options are available, proper treatment remains a challenge. Complex treatment methods that are based on the synergy effect are the ones that result in better effects and patient satisfaction. Methods: Three healthy female patients with a total of 106 atrophic acne scars were recruited to the split-face study with placebo control, where a series of three microneedling procedures in monthly intervals combined with 5% retinyl palmitate-loaded oleogel was compared to the same microneedling protocol with placebo. Patients’ quality of life was measured using the Dermatology Life Quality Index (DLQI) and Skindex-29 questionnaires. Patients’ satisfaction with treatment and intensity of post-procedure symptoms were assessed as well. Results: In clinical evaluation, a modest effect was observed regarding the reduction in atrophic acne scars, whereas moderate-to-marked improvement in acne scar reduction was noted by the patients. Additionally, mild to marked improvement was noted by patients regarding skin quality, moisture level, elasticity, and skin tone. No significant side effects were noted. All the above resulted in good patient satisfaction with the treatment, and willingness to repeat the procedures again. No significant differences regarding acne scar reduction, treatment-related symptoms, and skin quality improvement were noted between active substance and placebo-treated sides of the face. Conclusions: Microneedling remains a key method in the therapeutic arsenal for acne scarring. By combining it with 5% retinyl palmitate-loaded oleogel modest effects can be noted after a series of three procedures, with good overall treatment tolerability and patients’ satisfaction. Full article

Jojoba oil is a well-established skin-beneficial liquid wax with high value in topical formulations. Bigels, as preferred semi-solid dosage forms, serve as versatile platforms by incorporating hydrogels and oleogels to leverage their advantages and address their limitations. In this study, jojoba oil bigels were developed using sorbitan monostearate (20%, w/w) as an oleogelator and different hydrophilic bases, 1% Carbomer 940, 6% methylcellulose, or 20% Poloxamer 407 gel, with all concentrations expressed relative to the corresponding phase. Nine bigels were obtained by varying hydrogel-to-oleogel ratios (90:10–70:30). They were evaluated in terms of their organoleptic, microstructural, and textural characteristics. Both the hydrogel matrix type and the phase proportion impacted the studied properties. Carbomer bigels displayed the highest spreadability, methylcellulose formulations showed the greatest adhesiveness, and poloxamer systems exhibited maximum firmness and cohesiveness, with a comparatively more homogeneous phase distribution. The increase in oleogel content enhanced firmness and cohesiveness while modulating spreadability and adhesiveness in a hydrogel-dependent manner. Moreover, all designed formulations remained physically stable after centrifugation, but only those containing 80% carbomer gel or 70% or 80% poloxamer gel preserved their mechanical characteristics without significant changes after freeze-thawing. Besides identifying three promising biphasic dermal drug delivery platforms, these findings reinforce the tunability of bigels through the careful component selection. Full article

This study investigated the mechanism by which different fractions of chickpea protein influenced the formation of oleogels. Total chickpea protein (CPP, 0.5 wt%), chickpea albumin (ALB, 0.5 wt%), globulin (GLO, 0.5 wt%), and glutelin (GLU, 0.5 wt%) were separately used as oleogelators by combining with xanthan gum (XG, 0.5 wt%) at pH 7 to construct soybean oil-based oleogels via the emulsion-templated method. Particle size measurement revealed that the GLU-XG (526 nm) exhibited the smallest particle size compared to CPP-XG (605 nm), ALB-XG (642 nm), and GLO-XG (819 nm). The four complexes exhibited increasing surface hydrophobicity and conformational flexibility (as revealed by fluorescence spectroscopy) in the order of GLO-XG < ALB-XG < CPP-XG < GLU-XG. Compared with other complexes, the higher surface hydrophobicity, smaller particle size, and more flexible structure of GLU-XG conferred a superior surface activity. Consequently, the fabricated emulsion demonstrated a smaller droplet size (13.91 μm) and enhanced centrifugal stability (94.64%). The confocal laser scanning microscope images confirmed that the oleogel based on GLU-XG exhibited the most uniform and densest network, leading to the highest oil-binding capacity (98.7%) and storage/loss modulus, followed by those based on CPP-XG (97.2%), ALB-XG (95.6%), and GLO-XG (93.9%). This research provides a theoretical basis for using chickpea protein in oleogel formulations and enhances understanding of the structural and interfacial properties of these protein fractions. Full article