Oil Binding Capacity Research Articles

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

This study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The experimental trials employing Response Surface Methodology are conducted to optimize various parameters that affect the oil binding capacity, textural and rheological properties of the oleogel. The concentration of soy protein varies in the range of 5–15 %, the ratio of soy protein to xanthan gum ranges from 1:2 to 1:4, and the ionic strength varies from 0.2 to 1 M. The goal is to formulate oleogel that closely resembles solid fats. Responses namely the oil binding capacity and gel strength value of oleogel were observed best fitted to a linear model whereas, the hardness of oleogel found following a quadratic model. The SPI-XG combination was found effective in entraping more than 95 % of the oil. The best formulation of SPI: XG, 1:4; SPI concentration, 15 % and ionic strength of 1.0 M with 95.5 % of oil retention and hardness and gel strength value comparable to commercial solid fats.

Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template.

Turmeric extract (TE)-loaded oleogels (TE-OG) was fabricated by an emulsion template technique using xanthan gum (XG) and soy lecithin (SL) as oleogelators. The formulation for TE-OG was optimized using 0.32% XG, 1.2% SL, and 1.0% TE. The optimized TE-OG had a minimal particle size of 810.23 ± 10.68 nm as measured by the dynamic light scattering (DLS) method, and a high encapsulation efficiency (EE) of 96.62 ± 0.56%. Additionally, the optimized TE-OG exhibited a favorable zeta potential of -27.73 ± 0.44 mV, indicating the good stability of the TE-OG due to the electrostatic repulsion between particles. TE-OG formulated with 0.32% XG and 1.2% SL was subjected to frequency sweep testing to evaluate its solid-like rheological behavior. The oil-binding capacity (OBC) of TE-OG was consistently maintained above 99.99%. In vitro digestion of TE-OG demonstrated the potential of the emulsion template for controlled release, with less than 20% of the encapsulated curcumin being released in simulated gastric fluid (SGF), whereas nearly 70% was released in the simulated intestinal fluid (SIF). Moreover, TE-OG affected the rapid release of free fatty acids (FFAs), which have a positive effect on the digestion of triacylglycerols found in soybean oil (SO). TE-OG was further used as an alternative to commercial butter to produce pound cakes, and their rheological properties were compared to those of the pound cake prepared using commercial butter. The pound cake prepared using TE-OG showed a noticeable decrease in hardness from 10.08 ± 1.39 N to 7.88 ± 0.68 N and increased porosity, demonstrating the inherent capability of TE-OG to enhance the overall quality standards of bakery products.

Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread

This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel (AOG) and the effect of AOG replacement on the textural and sensorial properties of chocolate spread. Oil yields from cold-pressing (Quercus longipes) were around 14%wt with a nice nutty smell. The main fatty acids of AO were included oleic, linoleic, and palmitic acid (44, 38, and 10%wt) respectively. The prepared AOG using 6%wt of carnauba wax (CW) showed high strength (G' > 100 mPa) and oil binding capacity ∼87 %. Based on microstructure assays platelet-like and β’ polymorphic triglyceride crystalline networks were formed in AOG. The Pickering AOG/water emulsions in the volumetric ratio of from 90:10 up to 40:60 were stable due to the placement of CW-based AOG particles at the interface of water/oil as Pickering stabilizer. The high physical stability of the emulgel against phase separation is considered an important advantage for using oleogel in chocolate spread formulations instead of vegetable oils, which usually have a high percentage of oil release. The spreads prepared by replacing 50%wt AOG with butter showed acceptable textural and sensorial properties.

A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose

Oleogels are made by structuring oils with an oleogelator, e.g., ethyl cellulose (EC), and can be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, e.g., tucumã oil (TCO), could possess additional nutritional benefits. However, sensitive compounds are often degraded during the harsh conditions of most oleogelation procedures. Here we present an adapted low-temperature indirect method (IM) to structure TCO with EC, which is based on emulsification with aqueous ethanol as continuous phase, and the physicochemical properties are compared to oleogels with the same composition but produced by a direct method (DM) at high temperature. For IM, TCO was emulsified with EC ethanolic dispersions, followed by solvent removal and shearing. DM resulted in weak gels (G' < 10000 Pa), with low oil binding capacity (OBC) (12.63–66.26%), low carotenoid retention (CR) (20.7–31.6%) and complete depletion of α-tocopherol. Conversely, IM provided strong oleogels (G' > 10000 Pa), with high OBC (87.82–100.04%), CR (>95%) and α-tocopherol content (293–322 mg/kg). TCO oleogels with different physical properties and retention of sensitive compounds were obtained by DM and IM, showing the potential of IM oleogelation to preserve bioactives in the oleogels and producing healthier fat alternatives for the food industry.

Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications.

Cocoa pod husks (CPHs), the major side-stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo-stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation.

Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance

The current study investigated the potential of utilizing wine lees extract (WLE) from red wine to enhance the sustainability and cost-effectiveness of xanthan gum (XG). A novel hydrogel system was successfully generated by cross-linking WLE and XG. Response surface methodology (RSM) was used to thoroughly analyze the characteristics of this novel hydrogel to understand its behavior and possible applications. Consistency index (K), flow behavior index (n), water holding capacity (%), and oil binding capacity (%) of the cross-linked hydrogels were optimized, and the best formulation was determined to be 0.81 % XG + 0.67 % WLE and crosslink temperature of 47 °C. The addition of WLE (0–1 % w/v) to different concentrations of XG (0–1 % w/v) was found to have a notable impact on the rheological properties, but changes in cross-link temperature (45–65 °C) did not have a significant effect. The activation energy was increased by incorporating WLE at XG concentration above 0.5 %, indicating a more robust and stable structure. FTIR and SEM analyses confirmed the chemical bonding structure of the optimum hydrogel. Incorporating WLE could significantly improve the functional properties of XG hydrogels, allowing the development of healthier product formulations.

Modulating edible-oleogels physical and functional characteristics by controlling their microstructure.

The influence of co-oleogelators like lecithin or hydrogenated lecithin together with the addition of dispersed water droplets to modulate the microstructure and thus the physical properties of glyceryl stearate (GS)-corn oil oleogels was investigated by thermal profile, microstructure, hardness, and oil binding capacity (OBC). The addition of β-carotene (βC) was also assessed. With lecithin, crystallization and melting temperatures were reduced, resulting in less-ordered crystal networks with a lower hardness and OBC, while with hydrogenated lecithin, the opposite effect was observed. In the presence of water, oleogels became harder but more brittle. Finally, βC acted as a crystal modifier increasing the hardness and OBC in the presence of lecithin, but decreased these parameters in hydrogenated lecithin-containing and water-filled oleogels. This study provides a better understanding on how the composition of GS-based oleogels can affect their physical properties.

The impact of high polymerization inulin on body weight reduction in high-fat diet-induced obese mice: correlation with cecal Akkermansia.

Obesity presents a significant public health challenge, demanding effective dietary interventions. This study employed a high-fat diet-induced obesity mouse model to explore the impacts of inulin with different polymerization degrees on obesity management. Our analysis reveals that high-degree polymerization inulin (HDI) exhibited a significantly higher oil binding capacity and smaller particle size compared to low-degree polymerization inulin (LDI) (p < 0.05). HDI was more effective than LDI in mitigating body weight gain in high-diet induced obese mice, although neither LDI nor HDI affected blood sugar levels when compared to the high-fat diet control group (p < 0.05). Both HDI and LDI administrations reduced liver weight and enhanced brown adipose tissue thermogenesis compared to the high-fat diet induced control group (p < 0.05). Additionally, HDI suppressed hepatic lipogenesis, resulting in a further reduction in liver triglycerides compared to the high-fat diet-induced obese mice (p < 0.05). Notably, HDI improved gut health by enhancing intestinal morphology and modulating gut microbiota structure. HDI administration notably increased the relative abundance of cecal Akkermansia, a gut microbe associated with improved metabolic health, while LDI showed limited efficacy (p < 0.05 and p > 0.05, respectively). These findings underscore the importance of the structural properties of inulin in its potential to combat obesity and highlight the strategic use of inulin with varying polymerization degrees as a promising dietary approach for obesity management, particularly in its influence on gut microbiota composition and hepatic lipid metabolism regulation.

Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel

In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to construct emulsions and oleogels and the effects of different concentrations of the complexes on the properties of emulsions and oleogels were investigated. The results showed that the values of emulsion D[4,3] and ζ-potential decreased with increasing complex concentration, while the emulsion stability index increased. The emulsions exhibited good centrifugal stability against changes in temperature, salt ion concentration and pH value. The emulsions prepared with high concentrations of the complexes (0.6–1.0%, wt) showed good viscoelasticity and gelation properties. The oil binding capacity increased from 75.86% to 98.04% as the concentration of oleogel increased from 0.2% to 0.4% (wt), and all the oleogels exhibited a strong gel network structure (G'>G″). Compared with the bulk oil, the oleogel had a stronger antioxidant capacity, and with increasing the concentration of the complexes, the antioxidant ability of the produced oleogel enhanced. This study may provide a theoretical basis for the preparation of protein-polysaccharide-polyphenol based oleogels and their application as solid fat substitutes in the food industry.

Vitamin E-fortified emulsion-templated oleogels structured with xanthan gum and soybean lecithin and their application in pound cakes

Vitamin E-fortified oleogels (E-OGs) were prepared by vitamin E-loaded emulsion template using xanthan gum (XG) and soybean lecithin (SL) as oleogelators. Optimum processing conditions of E-OGs were obtained with 0.3% XG and 2.0% SL, which exhibited a small particle diameter of 651.50 ± 23.84 nm and adequate zeta potential of −30.20 ± 2.95 mV. This zeta potential value indicates that E-OGs are very stable due to the electrostatic repulsion between particles. The oil binding capacity (OBC) of E-OGs maintained above 99.97% when the XG concentration was 0.30% or more, whereas the OBC containing 0.15% XG significantly decreased from 99.84% to 96.79% after 5 days of storage. The E-OGs prepared at 0.3% XG or higher exhibited solid-like behavior with higher G’ than G” in the results of the frequency sweep test. Solid-like behavior of E-OGs has some advantage such as ease of process, handling, and storage stability. E-OGs have been applied in pound cake manufacturing to replace commercially available butter. The rheological properties of the pound cake were analyzed using a texture profile analyzer. The hardness of the pound cake decreased significantly from 9.73 ± 1.33 N to 7.95 ± 0.58 N, and the porosity increased as butter was replaced with E-OGs, showing the potential of E-OGs to improve the quality of bakery products. E-OGs may also provide the benefits of vitamin E fortification. These results highlight the promising prospects of E-OGs in the food industry, particularly in the development of healthier and functional foods.

Development of microemulgel formulations with varied permeation enhancers for transungual delivery of luliconazole in onychomycosis management

Luliconazole-loaded microemulgels containing different permeation enhancers were formulated for transungual drug delivery for the management of onychomycosis, onychomycosis, which affects nails. The physicochemical properties like droplet size, zeta potential, pH, viscosity, spreadability, extrudability, oil binding capacity, drug content, and microscopic study were evaluated. The Pseudo-ternary phase diagram was constructed for the formulation of microemulsions (MEs) by keeping the Km ratio constant at 3:1 and characterized for clarity, mean droplet size, zeta potential, viscosity, pH, transmittance, refractive index, and stability. The ME mean droplet size and zeta potential were found in the range of 38.78 to 171.4 nm, and 0.00 to − 6.6 mV, respectively. Prepared MEs were converted into microemulgel by adding a 2.5% gelling agent (Carbapol 934) in the external phase, and a drug release study was conducted. Formulation E3 showed better drug release and was chosen as the control. Four different penetration enhancers were added separately within E3 and further evaluated for pH, viscosity, spreadability, extrudability, oil binding capacity, drug content, microscopic study, Compatibility study, XRD, and DSC. A favorable docking score was observed between luliconazole and Lanosterol 14-alpha-demethylase. In-vitro cumulative drug release at the end of 24 h from E3-SS, containing sodium sulfide as a penetration enhancer, was found to be 94.70% and was 2 times more than the control formulation. Ex-vivo transungual permeation studies through cutting nail clippings were found to be in the range of 28.18 - 36.52 µg/mm2. The microemulgels tagged as E3, E3-SS, and E3-SL showed a significant zone of inhibition against Candida albicans and Aspergillus fumigatus as compared to the marketed formulation.

Agar as a single organogelator in the process of solidification of rapeseed (canola) oil obtained by different manufacturing methods

The minimalistic solidified form of oil, herein called hydroleogel, was elaborated via the emulsion oleogelation method by using agar hydrogel, as sole oleogelator. The rapeseed oils, originating from different manufacturing processes, were used as oil phase. The texture and rheological characteristics, weight loss, oil binding capacity, as well as color and appearance once solidified and after 24 h and 48 h of storage were studied. Texture profile revealed the dual dependance – the hardest hydroleogels were formed with 3 % agar and using refined rapeseed (canola) oil showing 14.16 ± 0.28 N and 14.11 ± 0.45 N after 2 h and 48 h, respectively. In contrast, hydrogels formed with cold pressed oil and 3% agar solution had an average of 50% lower hardness compared to the others. The oil retention capacity of the matrix was highest for hydroleogels with 3 % agar and cold pressed oil (98.3 ± 1.4 %), followed by cold pressed and bleached oil (97.0 ± 1.8 %) and refined oil (95.77 ± 2.4 %). The largest weight losses were observed for hydroleogels based on 1 % agar, with the exception of those formed from refined oil where a sub-weight loss of 0.5 % was recorded after 48h. The brightest were hydroleogels with pressed and bleached oil and 1 % (w/w) agar having after 2h the L* parameter equal to 98.95 ± 0.01, while the darkest one was cold pressed and bleached oil with 3 % (w/w) of agar (83.15 ± 0.25). The concentration of agar and the type of rapeseed oils used strongly impacted the physicochemical parameters of agar-based hydroleogels. Rapeseed oil hydroleogels with agar as the only structuring agent - an oleogelator in the composition, are a unique combination of two phases being hydrogel (aqueous phase) and rapeseed oil (oil phase) with promising physicochemical parameters.

Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty

Incorporation of structured liquid oil within plant-based patties can be achieved through the utilization of food-grade Pickering emulsion (PE). Therefore, the aim of this study was to evaluate the quality characteristics of PE and its application in plant-based patty. The PEs were formulated using sunflower oil (SO), polysaccharides and protein, and the specific ratios employed were as following: methylcellulose (MC) 2 % only (MP0); MC 1.5 % + pea protein isolate (PPI) 0.5 % (MP1); MC 1 % + PPI 1 % (MP2); xanthan gum (XG) 2 % only (XP0); XG 1.5 % + PPI 0.5 % (XP1); XG 1 % + PPI 1 % (XP2). MP0 and MP1 were unstable as PEs, whereas MP2 and XP groups (XP0, XP1, and XP2) exhibited stability as a PE. In addition, MP2 and all XP groups showed increased oil binding capacity, hydrophobic interaction, thermal stability, crystallization, rheological properties, and oxidative stability, compared to MP0 and MP1. In PE-applied plant-based patties, MP2 and all XP groups had significantly lower cooking loss and higher emulsion stability than SO. Particularly, MP2-employed plant-based patties exhibited significantly improved textural and sensory properties. Therefore, our data suggest that PEs with methylcellulose and pea protein isolate could be an effective replacement of plant oil in plant-based meat analogs.

Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum

The subtle balance between the interactions of polysaccharide molecules and the interactions of polysaccharide molecules with oil molecules is significantly important for developing polysaccharide-based polyunsaturated oleogels. Here, hydroxylpropyl methyl cellulose and xanthan gum were used to structure edible oleogels via emulsion-template methodology, while the effects of drying methods (hot-air drying (AD) and vacuum-freeze drying (FD)) and oil types (walnut, flaxseed and Moringa seed oil) on the structure, oil binding capacity (OBC), rheological properties, thermal behaviors and stability of oleogels were specially investigated. Compared with AD oleogels, FD oleogels exhibited significantly better OBC, enhanced gelation strength (G' value) and better capacity to holding oil after high temperature processing, which was attributed to the possibly increased oil-polysaccharide interactions. However, the weakened polysaccharide-polysaccharide interactions in FD oleogels failed in providing stronger physical interface or enough rigidity to restrict the migration of oil molecules. Polyunsaturated triacylglycerols in vegetable oils deeply participated in the construction of the network of AD oleogels through weak intermolecular non-covalent interactions, which in turn greatly changed the crystallization and melting behaviors of vegetables oils. In brief, this research may provide useful information for the development of polysaccharide-based polyunsaturated oil oleogels.

Study of the Physiochemical and Functional Properties of Fenugreek Protein Isolate

The aim of the research was to isolate Fenugreek Protein from local defatted seed powder and to investigate its physical and functional properties. The results showed that protein yield was 2.3% on dry weight basis, physical and functional properties results where the Isoelectric point of fenugreek protein is 4.5. The highest solubility was recorded at pH 2,10 56.60-%,58.0% respectively. the highest emulsification ability was at pH10=36% and at pH 3=35%. fenugreek protein isolate has a water holding capacity 2.46 ml / g. The oil binding capacity depends on the presence of hydrophobic amino acids. The oil binding capacity was 6.26 ml / g. Fenugreek protein isolate with 90.14% protein content was extracted from fenugreek seeds, Traces of fat (1.285), fiber (0.10%), carbohydrate (0.75%), ash (1.53%). Also, FTIR and spectroscopy was used to characterize the Fenugreek protein isolate powder, (Protein was isolated from Iraq fenugreek seeds and converted to powders using freeze drying)

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

SummaryThe presence of trans fatty acid in food is often reduced through the use of fat replacers or oleogel technology. However, these alternatives typically encounter a scarcity of resources, specifically vegetable oil, which serves as the primary raw material. In fact, oil derived from marine, particularly fish oil by‐products, can be valorised as a colloidal architecture. Therefore, this study aims to assess the optimal type of oleogelator by applying different concentrations of beeswax (BW) and rice bran wax (RBW) in the generating of oleogel based on fish oil by‐product. Oleogel thermogram showed a shift in the melting point with increasing temperatures for concentrations of 5%, 10% and 15%. Oleogel containing 15% BW and 5% BW had the highest (99.27 ± 0.55%) and lowest (78.20 ± 2.54%) oil binding capacity, respectively. The rheology evaluation showed dynamic shifts in oleogel system as the type and concentration of oleogelator were altered, underscoring the importance of G′ and G″. The use of a 10% oleogelator generated preferable results for both BW and RBW in terms of melting point, OBC, viscous behaviour and appearance of oleogel. Furthermore, this selected oleogel strategy exhibited similar textural properties to commercial margarine when used in a sponge cake as the food model system.

Effects of Wet‐Milling Extraction Methods on Nutritional, Functional, and Structural Properties of Barnyard Millet Starch

AbstractStarch is the main integral components of the millets and it is widely used in the food processing sectors for development of functional foods. The extraction and isolation methods of starch from millet grains are greatly affected their functional and structural properties. Therefore, in current study, the effects of different wet milling extraction methods such as water, acidic, and alkaline are investigated on the physical, structural, thermal, and functional properties of barnyard millet starch. The results show that the starch extracted from barnyard millets using alkaline method shows higher yield of starch (64.76%) with good amylose content (34.52%). In addition, the functional properties such as water binding capacity (211.39%), oil binding capacity (223.84%), higher color attributes (whiteness), thermal stability (91.62 °C), textural properties (74.70 g), and lower particle size (19.44 µm) are recorded in barnyard millet starch extracted using alkaline steeping method. The results of the field emission scanning electron microscopes (FESEM) are showed polygonal, spherical, and rounded shapes of all types of extracted starch granules. Whereas, the acidic method is more fused structures of starch granules as compared to water and alkaline methods. The results of the current study reveal that the application of alkaline method is the most potential to extract starch from barnyard millet with good quality and functional properties for further food applications.

Novel Organogels from Mauritia flexuosa L.f and Caryodendron orinocense Karst.: A Topical Alternative.

Organogels have importance for topical applications because they can be used to deliver drugs in a controlled and prolonged fashion. These are materials consisting of a three-dimensional network of organic molecules dispersed in a solvent. Recent studies have demonstrated that the solvent could be replaced by oils from non-conventional biologic sources. There is a diversity of not-explored species in the Amazon that are promising sources of vegetable oils with a promising composition. This study developed an organogel with buriti (Mauritia flexuosa L.f) and cacay (Caryodendron orinocense Karst.) oils, using cetostearyl alcohol as an organogelator due to its compatibility, stability, security, affordability, and it is readily available. The oils were characterized, and the organogels were synthesized by studying their crystal evolution and oil-binding capacity. The microstructure was evaluated with polarized light microscopy, fractal dimension, FTIR spectroscopy, XRD, and thermal and rheological analyses. It was found that the critical gelation concentration was higher for cacay oil as it possessed a higher amount of polyunsaturated triacylglycerols. The crystals of the buriti organogel had a smaller lamellar shape, a greater surface area, and physical and thermal stability; although, it presented a slower crystal evolution due to the low number of minor compounds and a greater number of saturated triacylglycerols. The polar fraction of the organogelators as well as triacylglycerol and minor polar compounds are important in forming crystallization nuclei. The study showed that Amazonian oils in crystallization processes form microstructures with differentiating physicochemical properties.

Effect of ultrasonication on the properties of carnauba wax-based soybean oleogel

In this study, the ultrasonication treatment was applied to develop a carnauba wax-based soybean oleogel with improved functional and physical properties. Oleogel was prepared by adding carnauba wax (8 % w/w) in soybean oil. The response surface methodology was used to optimize the ultrasonication conditions. Ultrasonic amplitude percentage and time were kept as independent variables. Oil binding capacity, hardness, and adhesiveness of the oleogel were the responses for the study. The effect of the ultrasonication condition was obtained at 35.40 % amplitude and 16.33 min ultrasonication time. The oil binding capacity of the oleogel increased from 91.4 % to 98.7 %, hardness increased from 52.56 to 290.22 N/mm2, and similarly, adhesiveness varied from − 20.30 to − 101.72 N/mm2. According to the rheological data, ultrasonication strengthened the oleogels and made it more stable over a wider strain range than the control oleogel sample. Thermographs revealed a minor rise in the ultrasonicated oleogel samples enthalpy, but there was no discernible change between the ultrasonicated and control samples on-set or melting temperatures. The use of oleogels as an alternative to traditional fats and oils in food products is gaining popularity due to their unique rheological properties and potential health benefits. Ultrasonication as a green technology increased the oil binding capacity, hardness, and adhesiveness of the oleogel. FT-IR analysis also confirmed that ultrasonication did not affect the chemical structure of the oleogel as there was no significant difference in the observed peaks of both samples. There was no significant change observed in the smoke point of the samples. Statement of Novelty and SignificanceThe improvement in the structure of the oleogel can be achieved by varying the process parameters and types of oleogelators in general. Techniques like ultrasonication can be beneficial for improving the structure of the oleogel by physical mode of action. The studies on the effect of ultrasound on the structure improvement of oleogels have not been extensively studied and that too for a carnauba wax-based soybean oleogel. Hence this study was conducted and the outcomes of the research are having industrial significance. Significant improvements in structural integrity, emulsion stability, and texture optimization are shown in Carnauba Wax-Based Soybean Oleogel, making it a viable formulation for a range of uses in the food and pharmaceutical industries.

Mechanical Strength, Solubility, and Functional Studies of Developed Composite Biopolymeric Film

The study evaluated the use of corn, quinoa, and tapioca starches with glycerol to develop biopolymer films. The water binding and oil binding capacities of the starches were determined, and tapioca starch was found to have good film-forming properties and produce transparent films. During the study, starches and glycerol with concentrations of 6% w / v and 3% w / v respectively, were used to develop the biopolymer films. These starches were evaluated for water binding and oil binding, with capacities that ranged from 182.62 to 199.60% and 159.02 to 193.33%, respectively. Quinoa starch presented the highest final viscosity (3584.00 cP), followed by corn starch (3058.00 cP) and tapioca starch (2547.00 cP), which indicate that these starches possess an intermediate range of viscosities required for the development of biopolymeric films. Comparative studies of the properties of starches were done with the intention of developing better quality films among corn, quinoa, and tapioca starch as base raw materials. Tapioca starch exhibits a good film-forming property and produces transparent films. Further, based on the evaluation of physical and mechanical properties, tapioca starch (6% w / v ) with glycerol (3% w / v ) was found suitable as a base ingredient to develop the composite biopolymeric films. Results showed that the functional properties of tapioca starch-based films were significantly enhanced after the incorporation of whey protein isolate (WPI). Particularly, the solubility of different films prepared from tapioca with WPI as the base material was measured at three different temperatures, i.e., 5, 25, and 50°C, and significant differences in solubility at different temperature values were observed. An increase in the tensile strength (TS) after the incorporation of WPI in tapioca starch is an indication of the establishment of a strong starch-protein matrix network in developed biopolymeric films. Also, TGA analysis was performed to determine the percentage degradation in weight of the film samples. The SEM micrographs of the optimized composite biopolymeric film showed a smooth surface without surface cracks.