Glyceryl Monostearate Research Articles

Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique.

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.

Food emulsifiers aggravate inflammation and oxidative stress induced by food contaminants in zebrafish

Food emulsifiers like glycerol monostearate (G) and Tween 80 (TW) are commonly used to help formation and maintain stability of emulsions. However, certain food contaminants and emulsifiers often co-occur in the same food item due to food culture and cooking methods. For this reason, the present study investigated interaction of toxic effect of emulsifiers (G and TW) and process contaminants (acrylamide (AA) and benzo [a]pyrene (BAP)) on zebrafish. Adult zebrafish were exposed to emulsifiers, food contaminants, or the combination through diet for 2 h and 7 days. Oxidative stress and inflammation caused by food contaminants were increased when food emulsifiers were present. These combined treatments also induced more severe morphological changes than the contaminant alone treatments. In the gut, disruption of villi structure and increased number of goblet cells was observed and in the liver there were increased lipid deposition, infiltration of immune cells, glycogen depletion and focal necrosis. Increased accumulation of AA and BAP in the liver and gut were detected after addition of emulsifiers, suggesting that emulsifiers can enhance absorption of diet-borne contaminants. Our results showed food emulsifiers and contaminants can interact synergistically and increase risk.

DEVELOPMENT OF AN EXFOLIATING DERMOCOSMETIC FORMULATION WITH BABASSU FIBERS TO HELP ON THE TREATMENT OF ANDROGENETIC ALOPECIA

Androgenetic alopecia is a condition characterized by hair loss associated with exposure to androgens, occurring in genetically predisposed individuals. It causes terminal hair to be replaced by vellus hair, miniaturizing the hair shaft and decreasing hair density. The removal of the stratum corneum of skin due to mechanical exfoliation facilitates the penetration of active ingredients into the scalp by stimulating blood circulation, which can help hair growth. Society's consumption patterns are constantly changing, being the search for sustainability and ESG (Environment, Social and Governance) trends a very popular topic. The aim of this study was to develop an exfoliating dermocosmetic formulation with babassu fibers to help on the treatment of androgenetic alopecia, using the part of the babassu coconut that was originally discarded by the industry. An oil-in-water emulsion was developed with the surfactants lauryl glucoside and cocoamidopropyl betaine, and the emulsifiers cetostearyl alcohol and glyceryl monostearate. The formulation was then analyzed for organoleptic parameters (color, smell and appearance), density, pH and centrifugation. The formulation showed instability in the presence of direct sunlight and heat, indicating possible impasses for its commercialization, since storage in the bathroom may trigger instability. In this way, it can be assumed that storing the product in a refrigerator or even at room temperature (<25°C) will maintain its stability. Based on the results, future studies are needed to assess the stability of the scrub, and the optimization of the formulation will make it possible to obtain an innovative product.

Antioxidant Activities of Ethanolic Extracts Obtained from α-Pinene-Containing Plants and Their Use in Cosmetic Emulsions.

α-Pinene is the bicyclic, unsaturated terpene hydrocarbon present in many plants. Due to its beneficial chemical properties, this compound is of great interest and has found numerous applications as a raw material in many chemical industries as well as in medicine and cosmetics. The aim of this study was to evaluate the antioxidant activities of ethanolic extracts obtained from plants containing α-pinene and to test the properties of cosmetic emulsions prepared with these extracts. The raw plant materials consisted of fresh parts of Pinus sylvestris L., such as cones, needles, and branches, as well as dried unground and ground pinecones; dried and fresh Rosmarinus officinalis leaves; dried Levisticum officinale leaves; and dried Salvia officinalis L. leaves. The plant materials were individually extracted with 40% (v/v), 70% (v/v), and 96% (v/v) ethanol using ultrasound-assisted extraction (UAE) for 15, 30, or 60 min. This method is a green extraction technique, frequently applied to isolate active substances from plants. For the selected plant materials, Soxhlet extraction with 96% (v/v) ethanol was also performed. The qualitative and quantitative analyses of the components in the selected extracts were performed with gas chromatography coupled with mass spectrometry (GC-MS). The antioxidant activities of the extracts were evaluated with the DPPH and ABTS methods. The extracts of three plant materials with the highest antioxidant activities-dried Rosmarinus officinalis leaves, dried Salvia officinalis L. leaves, and dried and ground Pinus sylvestris L. cones-were selected to be incorporated in cosmetic emulsions containing glyceryl monostearate and Olivem 1000 as emulsifiers. The stabilities and antioxidant activities of the emulsions were evaluated. Moreover, the antimicrobial properties of the emulsions using microbiological tests were also determined. The findings suggest that the prepared emulsions are stable cosmetic products with a high antioxidant potential.

Determination of Chlorogenic Acid in Solid-lipid Nanoparticles: Validation by UV-spectroscopy

Objective: The objective of the research was the development and validation of a simple, sensitive, accurate, robust, and precise UV-spectroscopic method for the quantitative determination of chlorogenic acid loaded in solid-lipid nanoparticles as per the guidelines of the International Conference on Harmonization. Methods: The solid-lipid nanoparticles of chlorogenic acid were prepared using the hot melt emulsification method and the high-speed homogenizer method. Glyceryl monostearate was used as a solid lipid, and Tween 80 was used as a surfactant for the preparation of chlorogenic acid-loaded solid lipid nanoparticles. The method was validated in terms of linearity, accuracy, precision, robustness, ruggedness, limit of detection, and limit of quantification. Results: The chlorogenic acid exhibited absorption maxima at the wavelength of 330 nm. The regression equation from the calibration curve was y=0.006x + 0.0193 with a correlation coefficient of 0.9989. The percentage recovery was found to be 99.92, 99.80, and 99.86, respectively (within the acceptable limit of 98-102%), which validated the accuracy of the method. Furthermore, the method exhibited precision, robustness, and ruggedness, as illustrated by a relative standard deviation (RSD) of less than 2%. The limit of detection and limit of quantification were found to be 6.97 and 21.13 μg/ml, respectively. Conclusion: It was concluded that the proposed spectrophotometer analytical method for the determination of Chlorogenic acid was found reliable, accurate, consistent, precise, accurate, and robust. Therefore, the proposed analytical technique could be an integral part of further evaluation and characterization of Chlorogenic acid-solid lipid nanoparticles.

Plant-based bigel based on chickpea-potato protein hydrogel and glycerol monostearate oleogel

The current research examines the effect of transglutaminase (TG) addition on novel bigel formulation based on a mixture of a chickpea-potato protein hydrogel and a glycerol monostearate (GMS)-oleogel processed using a hot emulsification procedure. Enzyme addition led to an increase in hardness and storage modulus values while similar melting behavior was found for both bigels with the main peak between 53–55 °C resulting from the GMS-oleogel melting. TGA thermograms of both bigels exhibited similar four weight-loss regions, with the control bigel having higher amount of bound water (∼56 %) compared to the TG-crosslinked bigel (∼50 %), which can be related to the higher stickiness of the control bigel. Confocal and cryo-HR-SEM imaging revealed the formation of a chickpea/potato protein network embedded with GMS oleogel droplets. Upon cooking, both bigels had crispy orange-brown surface with higher hardness and moderate browning due to the Maillard reaction.

The influence of anti-caking agents on powder flow properties of ready-to-drink coffee during storage

Anti-caking agents are used in powder product formulations to prevent caking and to positively influence consumer preferences. In this study, ready-to-drink coffees, which are highly consumed were preferred and silicon dioxide (SiO2), maltodextrin (MD), glycerol monostearate (GMS), tricalcium phosphate (TCP) additives were added to the product formulations as anti-caking agents. Caking, cohesion and powder flow rate dependence (PFSD) tests were carried out on the 1st, 15th, 30th, 30th, 45th, 60th, 75th and 90th days and Scanned Electron Microscope (SEM) images were taken. In this way, the performances of anti-caking agents on instant coffee powder products during storage processes were determined. At the end of the study, it was determined that the powder flow properties of the anti-caking agents during the storage process were different. While the mean cake strength value of the control coffee sample was determined in the range of 93.90-159.63 g mm during the storage period, no caking was observed in the MD sample. The SEM imaging results of the samples are similar to the powder flow measurement values.

Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels

Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea oleoresin. Glyceryl monostearate (6.6%) and soy lecithin (4.4%) were used as gelling agents to create oleogels, which were then employed to immobilize NaCl nanocrystals, optimizing sensory interactions. NaCl nanocrystals (427.73 ± 61.98 nm) were encapsulated in a Litsea oleoresin-sunflower seed oleogel system with uniform distribution. Sensory evaluation indicated that the NaCl nanocrystal/Litsea oleoresin@oleogel system, with moderate pungency, significantly enhanced perceived saltiness intensity (29.00 ± 1.14, compared to the control, 18.48 ± 1.12) (P < 0.05). When applied to potato chips, this system noticeably increased saltiness perception. This research provides a promising approach for developing low-sodium yet flavorful foods.

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages.

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.

Effect of foaming agents and dilution ratio on physicochemical and bioactive compounds profile of dried palmyra pulp

The study was carried out to observe the effect of glycerol monostearate (1.0 %, 2.0 %, and 3.0 %), soy protein isolate (0.5 %, 1.0 %, and 1.5 %) and dilution ratio (1:1, 1:1.5) on foam characteristics at whipping time of 4 min. All the samples were incorporated with 0.5 % methyl cellulose (MC) as foam stabiliser and 5 % maltodextrin (MD) as drying aid. The effect of different drying air temperatures (60 °C and 70 °C) at foam thickness of 4 mm on phytochemical, biochemical and functional quality attributes was studied. The efficacy of artificial neural network (ANN) on foam-mat drying kinetics was tested. Foam expansion of the palmyra pulp increased to 108 % when added with 2 % GMS and diluted to 1:1.5. The increase was even more up to 138 % when the same diluted pulp was added with 1.5 % SPI. On the contrary, the foam retention and the foam stability were reduced at a higher dilution ratio. GMS (2 %) or SPI (1 %), each diluted at a 1:1 ratio, exhibited better foaming and colour characteristics. Drying was faster in pulp foamed with SPI (1 %) than in pulp incorporated with GMS (2 %). Non-foamed pulp showed lower drying rates and produced a compact sheet-like mat with a relatively harder and sticky texture. Effective moisture diffusivity values ranged from 1.820 × 10−8 to 2.721 × 10−8 (m2/min) and increased with an increase in the drying temperature. The tansig transfer function of ANN modelling could best predict the moisture ratio with drying time for all the foamed and non-foamed samples. Quality analysis showed that the palmyra pulp foamed with 0.5 % MC, 5 %, MD, and 1 % SPI, diluted at a 1:1 ratio, whipped for 4 min, and dried at 70 °C with foam thickness of 4 mm could produce the powder with best quality attributes. The developed powder was found to possess 79.341 ± 0.998 mg GAE/100 g of total phenolic content, 72.669 ± 0.964 % of antioxidant activity, 60.526 ± 0.975 mg/100 g of ascorbic acid content, 35.287 ± 0.973 % of reducing sugar, 15661 ± 192 µg/100 g of β-carotene with water absorption and hygroscopicity of 2.374 ± 0.827 g/g and 38.487 ± 1.020 % respectively.

Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization

Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue.

Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion

This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their water-filled counterparts (1% water) were examined. In vitro intestinal digestion revealed HL-oleogels experienced higher lipolysis due to their smaller crystal size enhancing surface area for lipase action, whereas L-oleogels presented lower digestibility, attributed to larger oil droplets and a minimized surface area. Water addition didn't significantly change lipid digestibility. βC bioaccessibility was inversely related to co-oleogelator concentration, with L-oleogels demonstrating the largest decrease, likely due to less free fatty acids released for micelle formation. However, water-filled oleogels enhanced βC bioaccessibility. These findings highlight that tailored microstructure in oleogels can control lipid digestion and βC bioaccessibility, paving the way for designing efficient delivery systems for targeted nutrient delivery.

An Equalized Flow Velocity Strategy for Perovskite Colloidal Particles in Flexible Perovskite Solar Cells.

The non-uniform distribution of colloidal particles in perovskite precursor results in an imbalanced response to the shear force during flexible printing process. Herein, it is observed that the continuous disordered migration occurring in perovskite inks significantly contributes to the enlargement of colloidal particles size and diminishes the crystallization activity of the inks. Therefore, a molecular encapsulation architecture by glycerol monostearate to mitigate colloidal particles collisions in the precursor ink, while simultaneously homogenizing the size distribution of perovskite colloids to minimize their diffusion disparities, is devised. The utilization of colloidal particles with a molecular encapsulation structure enables the achievement of uniform deposition during the printing process, thereby effectively balancing the crystallization rate and phase transition in the film and facilitating homogeneous crystallization of perovskite films. The large-area flexible perovskite device (1.01 cm2 and 100 cm2) fabricated through printing processes, achieves an efficiency of 24.45% and 15.87%, respectively, and manifests superior environmental stability, maintaining an initial efficiency of 91% after being stored in atmospheric ambiences for 150 days (unencapsulated). This work demonstrates that the dynamic evolution process of colloidal particles in both the precursor ink and printing process represents a crucial stride toward achieving uniform crystallization of perovskite films.

Development of Functional Dairy Spread

Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India. Between June 2023 and April 2024. Methodology: Ingredients for the functional dairy spread were optimized through sensory analysis by a panel using a 9-point hedonic scale. The optimized spread was then analysed for its techno-functional attributes and microbiological quality. Results: The optimized dairy spread contained skim milk powder (14%), whey protein concentrate (4%), and salt (1%), with cream, flaxseed oil, sunflower oil, carboxymethyl cellulose, and glycerol monostearate as constant ingredients. The spice blend of ginger, garlic, coriander, and white pepper powder was optimized at 2%. The optimized functional dairy spread had 30.20% fat, 7.46% protein, and 53.2% moisture, with total solids at 47.6% and ash at 2.57%. Acidity was 0.42% LA, viscosity was 123 cP, and the hardness index was 0.47 mm. Water activity was 0.932, spreadability was 1.6 cm/hr, and colour measured at L* 87.32, a* -1.65, b* 16.05. Coliforms, yeast and molds, staphylococci, and lipolytic counts were all nil. Conclusion: The developed product exhibited excellent spreadability at refrigeration temperature and had a low fat content while being functional spread.

Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 °C for PO-TAG-based fluid shortening to 263.70 °C for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.

Therapeutic cargo-free linalool-based nanoparticles attenuate inflammation by targeting NLRP3 inflammasome

Linalool is a commonly used monoterpene obtained from the essential oils of plants that impart multiple pharmacological effects. However, because of poor aqueous solubility, therapeutic efficacy is low, therefore effective methods are desired for improving the efficacy of linalool. In this study, instead of encapsulating linalool, we directly amalgamated linalool with glyceryl monostearate (GMS) and formulate linalool-based nanoparticles (Lin-NPs) using the hot melt method. Subsequently, we characterized Lin-NPs for targeting and suppressing the lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cells. The hydrodynamic diameter of GMS-NPs was ∼175 nm but after amalgamating with linalool, the hydrodynamic diameter was found to be ∼214 nm. Furthermore, particle size and surface morphological characteristics were further confirmed with scanning electron microscopy and atomic force microscopy. The formulation of Lin-NPs was also demonstrated with Fourier-transform infrared spectroscopy (FTIR). These Lin-NPs were then assessed for their pharmacological efficacy in terms of their anti-inflammatory potential. These Lin-NPs effectively suppressed the ROS generation. Finally, investigated the effects of Lin-NPs on the NLRP3 inflammasome pathway as confirmed by the inhibition of NLRP-3, caspase-1 (inhibition of the inflammatory response initiator), and significant suppression of the other downstream biomarkers of the NLRP3 inflammasome pathway such as interleukin-1β and interleukin-18. In conclusion, amalgamation of linalool in GMS to develop Lin-NPs improved the efficacy of linalool, and plausible anti-inflammatory effects of Lin-NPs might be due to inhibition of NLRP3 inflammasome pathway. Moreover, the GMS and linalool both are listed under the FDA-approved Generally Recognized as Safe (GRAS) material and therefore Lin-NPs could supplement as potential NPs to combat inflammation.

An antibiotic efficacy comparative study between market-prescribed and solid-lipid fluoroquinolone ophthalmic nanoformulation against conjunctivitis

Besifloxacin hydrochloride (BSF) drug substance (DS), is effective against gram-positive and gram-negative microorganisms. BSF (liquid suspension form) is already available in two different market brands: Besivance and Besix. Both of these commercialized drug products (DP) have lower mucoadhesive characteristics, therefore they spend less time in contact with various ocular tissues (cornea and conjunctiva). This research work emphasized the design, development, and optimization of BSF-loaded solid-lipid nanoparticles (BSF@SLN) to increase antibacterial activity by enhancing drug absorption through passive diffusion techniques in the ocular organ compared to conventional dosage forms. The SLN was prepared through a very simple process hot homogenization process using glyceryl monostearate and polysorbate-80 along with poloxamer-188 and water for injection. Various characterization techniques like FTIR, DSC, and XRD were performed to check the compatibility between DS and excipients. The preliminary formulation of SLN was characterized through zeta potential, polydispersity index, and particle size techniques. The developed SLN was optimized following 32 factorial designs. Surface morphology and size of optimized BSF@SLN ophthalmic DP were confirmed by using advanced microscopic techniques such as SEM. In-vitro release of optimized BSF@SLN ophthalmic DP was performed by using two chambers of Franz diffusion cell. Stability studies of optimized BSF@SLN ophthalmic nanoformulations were tested for up to 6 months at 25°C ± 2°C/60% ± 5% RH. The antimicrobial activity of optimized ophthalmic nanoformulation was found 2.76 times more effective compared to the Besix eye drop. In-vivo study of BSF@SLN ophthalmic nanoformulations was carried out with an eye irritancy test and compared with marketed DP (Besix). and found significant pharmacological.

Cannabidiol-Loaded Solid Lipid Nanoparticles Ameliorate the Inhibition of Proinflammatory Cytokines and Free Radicals in an In Vitro Inflammation-Induced Cell Model.

Cannabidiol (CBD) is a non-psychoactive compound derived from Cannabis sativa. It has demonstrated promising effects in combating inflammation and holds potential as a treatment for the progression of chronic inflammation. However, the clinical application of CBD is limited due to its poor solubility and bioavailability. This study introduces an effective method for preparing CBD-loaded solid lipid nanoparticles (CBD-SLNs) using a combination of low-energy hot homogenization and ultrasonication. We enhanced this process by employing statistical optimization with response surface methodology (RSM). The optimized CBD-SLN formulation utilizes glyceryl monostearate as the primary lipid component of the nanocarrier. The CBD-SLN formulation is screened as a potential tool for managing chronic inflammation. Stable, uniformly dispersed spherical nanoparticles with a size of 123 nm, a surface charge of -32.1 mV, an encapsulation efficiency of 95.16%, and a drug loading of 2.36% were obtained. The CBD-SLNs exhibited sustained release properties, ensuring prolonged and controlled CBD delivery, which could potentially amplify its therapeutic effects. Additionally, we observed that CBD-SLNs significantly reduced both reactive oxygen and nitrogen species and proinflammatory cytokines in chondrocyte and macrophage cell lines, with these inhibitory effects being more pronounced than those of free CBD. In conclusion, CBD-SLNs demonstrated superiority over free CBD, highlighting its potential as an effective delivery system for CBD.

Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives

Oleogels have been explored as fat substitutes due to their healthier composition compared to trans and saturated fats, also presenting interesting technological perspectives. The aim of this study was to investigate the compositional perspective of multicomponent oleogels. Structuring ability of lecithin (LEC) (20 or 90 wt% of phosphatidylcholine – PC) combined with glycerol monostearate (GMS), sorbitan monostearate (SMS) or sucrose monostearate (SAC) in sunflower oil was evaluated from oleogels properties. The thermal and rheological properties, microstructure and stability of the oleogels were affected by the difference in the chemical composition of LEC and the ratio between LEC and different surfactants. Interestingly, low-phosphatidylcholine LEC (L20) performed better, although systems formed with reduced amounts of LEC tended to be softer (LEC-GMS) and present high oil holding capacity (LEC-SMS). The mixtures of LEC and monostearate-based surfactants showed different behaviors, depending on the surfactant polar head. In LEC-GMS systems, LEC hindered the self-assembly of GMS in sunflower oil, compromising mechanical properties and increasing oil release. When combined with SMS, LEC acted as a crystal habit modifier of SMS, forming a more homogeneous microstructure and producing stronger oleogels with greater oil binding capacity. However, above the threshold concentration, LEC prevented SMS self-assembly, resulting in a weaker gel. A positive interaction was found in LEC-SAC formulations in specific ratios, since SAC cannot act as a single oleogelator. Results show the impact of solubility balance played by LEC and fatty-acid derivatives surfactant when combined and used as oleogelators. This knowledge can contribute to a rational perspective in the preparation and modulation of the properties of edible oleogels.

Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads

Oral delivery systems for nutrients and nutraceuticals are required for personalized nutrition applications. In some applications, these delivery systems need to encapsulate both hydrophilic and hydrophobic bioactive agents. In this study, bigel beads (2 mm) were prepared using pea protein (PP) and sodium alginate (SA) to form the hydrogel phase, and glyceryl monostearate and soybean oil to form the oleogel phase. The hydrogel phase was crosslinked by using Ca2+ ions to form electrostatic bridges between the alginate molecules. The bigel beads had an oil-in-water type structure consisting of an oleogel dispersed phase within a hydrogel continuous phase. These beads were used to encapsulate and control the release of model hydrophobic (curcumin) and hydrophilic (epigallocatechin gallate) nutraceuticals. The textural and microstructural characteristics of the bigel beads were evaluated by dynamic shear rheology, textural profile analysis, cryo-electron microscopy, and fluorescence confocal microscopy. As the concentration of SA increasing from 0.2 to 1.0%, the hardness of bigel beads increased from 306.75 g to 792.40 g. In vitro digestion experiments showed that most of the nutraceuticals were released in the small intestine, rather than the stomach. Nutraceutical release could be controlled by manipulating bead composition, with the extent of nutraceutical release decreasing with increasing alginate concentration. The bigel beads developed in this study could be used as easy-to-swallow carriers for the controlled release of hydrophilic and hydrophobic bioactive ingredients. These kinds of products may be especially useful for people with dysphagia.