Oil Binding Capacity Research Articles

Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber

The effects of carboxylation degree (0.3–2.4 mmol/g) of cellulose nanofiber (CNF) on the microstructure and mechanical properties of edible walnut oleogels were comprehensively examined. The oleogels were well prepared by emulsion-templated approach for potential substitute of conventional saturated or trans-fats in food products. The results demonstrated that the oil-binding capacity (OBC) and textural strength of oleogels enhanced with the increase of CNF carboxyl content, while the structural strength (G' in rheological measurement) and the resistance to shear thinning was first decreased and then increased. It possibly reflected the competition on the dominant structuring mechanism by hydrogen bonding from cellulose hydroxyl groups and electrostatic interactions from –COONa function. With the combined mechanism, oleogel with low structural strength and relatively high OBC (CNF carboxyl content of 1.2 mmol/g, OBC >83 %, G′ ≈ 7 × 104 Pa and firmness of 0.30 N) and oleogel with enough structural rigidity and high OBC (CNF carboxyl content of 1.8 mmol/g, OBC >89 %, G′ of up to 1.7 × 105 Pa, and firmness of up to 0.66 N) were both fabricated. This reveals the feasibility of regulating oleogel structure and textual properties by using CNF as the unique oleogelator and simply changing its surface carboxyl function.

Fabrication and characterization of multifunctional tricomponent phytosterol-based oleogels for edible semisolid applications

Oleogelation emerged as a novel technology for structuring edible liquid oil into thermo-reversible soft matters, proposing unique structure as a customizable alternative in developing fat-based food and cosmetic products. Herein, novel tricomponent oleogels derived from phytosterols structured with monoglyceride in combination with phenolic compounds found in nature (e.g., cinnamic acid, ethyl ferulate) was fabricated and characterized. Incorporating monoglyceride into phytosterol-phenolics composited oleogels resulted in denser network, which provided higher oil binding capacity and gel strength. The space-spanning networks were linked to the molecular interactions, such as hydrogen bonding. Moreover, rheological experiments demonstrated that the tricomponent oleogels exhibited shear thinning behavior, as well as a transformation and collapse of crystalline structure during melting, transitioning from a solid to a liquid state. Although reducing the hardness, replacing cocoa butter endows it with exceptional properties against blooming and forms heat-resistant chocolate. Further, these soft oleogels were sustainable petrolatum replacement and showing photoprotection ability, allow them to be used in edible UV-shielding vaseline products. Overall, these findings offer insightful information about the development of multiple functional phytosterol-based oleogels for the edible semisolid applications in foods and cosmetics.

Synthesis and characterization of antioxidant-enriched Moringa oil-based edible oleogel

Abstract This study aims to formulate and optimize Moringa oleifera (Moringa) oil oleogels using pectin (PC) and chitosan (CS) as gelling agents. These include monogelator oleogels, utilizing either PC or CS as a single gelling agent, and binary gelator oleogels, incorporating a combination of both PC and CS. Among the binary gelator oleogel compositions, the most stable oleogel OPCCS2 was further studied with the addition of antioxidants. The important antioxidant compounds of gallic acid equivalents (GAEs)/Moringa antioxidant extracts (MAEs) were quantified by the use of various assays. The oil-binding capacity (OBC) of the most stable oleogel MCPC1.5% was 99.94 ± 0.05. The lower peroxide value of antioxidant-rich oleogels at 1.5% concentration of GAEs (4.34 ± 0.025) and MAEs (4.32 ± 0.03) suggested its richness of phenols to retard the lipid peroxidation of oil. The opaque appearances of the formulations were studied via polarizing light microscopy. The molecular interaction study through FTIR analysis revealed the hydrogen bond interactions between the carboxyl groups of fatty acids and hydroxyl groups of polysaccharide chains. The differential scanning calorimeter analysis further confirmed the presence of strong interactions between polysaccharide chains and the oil phase. These findings indicate that the optimized oleogel formulations have the potential for imminent advances by exhibiting improved texture, biocompatibility, enhanced OBC, and stability.

Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry.

Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat-moisture treatment (110 °C, 4 h; moisture contents 12-36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared with the traditional method of stir-frying (180 °C, 30 s). The color of heat-moisture-treated (HMT) flours was darker. HMT flours exhibited a larger mean particle size (89.5-124 μm) and a greater relative crystallinity of starch (23.08-42.92%) and mass fractal dimension (1.77-2.28). The flours exhibited water activity in the range of 0.589-0.631. Although the oil-binding capacity of HMT flours was largely comparable to that of stir-fried flours, HMT flours exhibited a lower water absorption index. Accordingly, the taopian produced with HMT flours exhibited a lower brightness, accompanied by a stronger reddening and yellowing. In addition, more firmly bound water was observed in the taopian produced with HMT flour. The taopian made with HMT flour with a moisture content of 24% exhibited moderate hardness, adhesiveness and cohesiveness and received the highest score for overall acceptability (6.80). These results may be helpful to improve the quality of taopian by applying heat-moisture treatment in the preparation of cooked glutinous rice flour.

Fabrication of novel oleogel enriched with bioactive compounds and assessment of physical, chemical, and mechanical properties and storage stability

Amidst evolving dietary challenges, developing oleogels as functional foods enriched with bioactive compounds is gaining dramatic attention. The utilization of fish oil (a source of omega-3 fatty acids) in food is greatly restricted due to its susceptibility to oxidation and the study on the use of fish oil in oleogel is also scanty. β-Carotene and β-sitosterol are lipophilic compounds with several health benefits. Therefore, in this study, oleogels enriched with fish oil, β-carotene, and β-sitosterol were developed and examined for their properties. Oleogels were developed from a basic formula comprising a blend of rice bran oil and sesame oil (4:5, w/w) and a synergistic mixture of beeswax and stearic acid (3:1, w/w) as oleogelators. Fish oil and β-sitosterol were incorporated at 10% (w/w) and 5% (w/w), respectively of the total oil mixture, while β-carotene was included at 0.1, 0.25, 0.5, and 1 % (w/w). The oils and oleogels were evaluated for their properties and storage stability in terms of rheological stability, oxidative stability, and β-carotene content until 4 months of storage. The incorporation of fish oil did not cause any significant changes in the properties of the oleogels. The incorporation of β-carotene resulted in a more uniform microstructure and increased gel strength, whereas oil binding capacity and thermal and molecular properties of the oleogels were not influenced by β-carotene. Oleogels exhibited higher oxidative stability and less β-carotene loss during storage than the oils. The incorporation of β-carotene enhanced the oxidative stability of the oleogels. The findings of this study suggested that there is a potential for preparing oleogels incorporated with bioactive compounds with good stability.

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.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.

Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax.

High concentrations of carnauba waxes (CRWs) that can compromise organoleptic properties are required to create self-sustained and functional oleogels. The weak physical properties and stability of 4% w/w CRW-rice bran oil (RBO) oleogel were addressed by substituting CRW with beeswax (BW) in different weight ratios. The texture profile analyzer revealed that substituting only 10% (weight ratio) of CRW with BW improved the hardness compared to the mono-CRW oleogel. The hardness of binary oleogels increased gradually as the proportion of BW increased. At a BW ratio of 70% or more, the hardness was three times higher than that of mono-BW oleogel. Rheology analysis showed the same trend as the large deformation test; however, the hardest binary oleogels had lower critical strain and yield point compared to the mono-wax oleogels, implying that they are more prone to lose their structure upon applied stress. Nevertheless, nearly all binary mixtures (except for 10%BW90%CRW) showed oil-binding capacities above 99%, suggesting improved nucleation and crystallization process. Polarized light microscopy showed the coexistence of BW and CRW crystals and changes in the size and arrangement of wax crystals upon proportional changes of the two waxes. X-ray diffraction confirmed no differences in the peaks' location, and all oleogels had β' polymorphism. Differential scanning calorimetry showed eutectic melting behavior in some binary blends. Oxidation stability in the binary wax oleogels improved as compared to the mono-wax oleogel and bulk RBO. BW and CRW mixtures have promising oil-structuring abilities and have various properties at different ratios that have the potential to be used as solid fat substitutes. PRACTICAL APPLICATION: As a trending green oil-structuring technology, oleogelation has shown great potential to reduce saturated fats in food systems. The current research provides valuable fundamental information on the strong synergistic interactions between beeswax and carnauba wax that have the potential to be used as solid fat substitutes created with a much lower total concentration of the required wax. This will help create wax oleogels with better organoleptic properties and less negative waxy mouthfeel. Such knowledge could prove beneficial for the development of healthy products that have potential applications in meat, bakery, dairy, pharmaceutical, as well as cosmetic industries.

Development of barnyard millet flour rich in bioactive compounds with enhanced functional properties by application of multipin atmospheric cold plasma

AbstractCold plasma, a nonthermal technology, aids in modifying food materials with the least thermal damage and negligible rise in temperature. This research explains the implications of multipin atmospheric cold plasma (MACP) treatment on barnyard millet flour (BMF), focusing on its functional properties and bioactive compounds, such as total phenols and flavonoids, along with antinutrients, as well as its physicochemical properties, including color, pH, moisture content, proximate composition, and morphological alterations. Dehulled and ground barnyard millet was treated with MACP at different power levels (10–30 kV) for 10–30 min. The higher voltage–time treatments (30 kV:20 min and 30 kV:30 min) were found significantly affecting the samples compared to the control. Specifically, the 30 kV:30 min treatment showed a prominent increase in water solubility index (0.83–3.92 g/g), water absorption capacity (1.08–1.59 g/g), viscosity (164.31–180.14 centipoise), oil absorption (1.94–2.35 g/g), emulsifying (37.40%–44.51%), and foaming capacity (20.61%–24.99%), along with the bioactive compounds such as phenol content (229.33–280.54 mg gallic acid equivalents/100 g) and flavonoid content (173.75–244.71 mg quercetin equivalents/100 g). Furthermore, Fourier transform infrared spectrometry analysis revealed shifts in functional groups, X‐ray diffraction analysis demonstrated changes in crystallinity, and scanning electron microscopy imaging depicted morphological alterations post‐MACP treatment. The antinutrient factors, phytic and tannic acid, decreased significantly (p < .05), with the most prominent decrease at 30 kV:20 min for the latter. The 30 kV:30 min treated flour, in particular, demonstrated significant improvements in BMF properties, and MACP can be further employed for better solubility and dispersibility of powdered food products, offering versatile applications in baked, functional, and gluten‐free products.Practical applicationsBarnyard millet, a naturally gluten‐free grain rich in protein and fiber, upon the multipin atmospheric cold plasma treatment, offers opportunities in a wide range of practical applications due to the increased functional properties, including water solubility, water absorption, oil binding capacity, foaming–emulsifying abilities, and viscosity. Additionally, the enhanced properties allow for the development of better extruded products, including nutritious breakfast cereals and healthy snacks with improved texture and stability, while promoting the utilization of underutilized grains like barnyard millet.

Characterization of bamboo shoots dietary fiber modified by ball milling and its role in altering the physicochemical properties of shrimp surimi

A simple but robust strategy of ball milling (20 Hz, 30 Hz for 30 s, 60 s, 120 s, 180 s) was utilized to modify bamboo shoots fiber (BSDF) in shrimp surimi. The water holding capacity, swelling capacity, and oil binding capacity of 30 Hz-60 s milled BSDF exhibited the highest values of 5.61 g/g, 3.13 mL/g, and 6.93 g/g, significantly higher (P < 0.05) than untreated one (3.65 g/g, 2.03 mL/g, 4.57 g/g). Ball-milled BSDF exhibited a small-sized structure with the relative crystallinity decreased from 40.44 % (control) to 11.12 % (30 Hz-180 s). The myosin thermal stability, gelation properties of surimi were significantly enhanced by incorporating 20 Hz-120 s and 30 Hz-60 s BSDF via promoting protein unfolding, covalent hydrophobic interactions, and hydrogen bonding. A matrix-reinforcing and water entrapping effect was observed, exhibiting reinforced networks with down-sized water tunnels. However, BSDF modified at 180 s contributed to over-aggregated networks with fractures and enlarged gaps. Appropriate ball-milled BSDF (20 Hz-120 s, and 30 Hz-60 s) resulted in a significant decrease in α-helix (P < 0.05), accompanied by an increase of β-sheets and β-turn. This work could bring some insights into the applications of modified BSDF and its roles in the gelation of surimi-based food.

Construction of oleogels based on emulsion gels stabilized by glycyrrhizic acid and chitosan

Liquid oils can be converted into elastic solids by preparing oleogels using an emulsion-templated approach. In this study, we prepared emulsion gels using a layer-by-layer (LBL) electrostatic deposition approach. These emulsion gels were then used as templates to prepare oleogels. Initially, oil-in-water emulsion gels were formed using glycyrrhizic acid (GA) as a natural anionic surfactant to form and stabilize the oil droplets. Cationic chitosan (CS) was then added to these emulsions to form a biopolymer coating around the oil droplets. The GA/CS ratio in these emulsion gels played a critical role in determining the physical stability of the oleogels created from them. At a sufficiently high chitosan concentration (3% CS for samples with 1% GA, 2% CS for samples with 2% GA), the emulsion gels were resistant to destabilization during drying, which was attributed to the formation of a thick chitosan coating around the oil droplets. The oil loss from the optimized oleogels (GCOs1-3, GCOs2-2, GCOs2-3) during drying was relatively low (0.41%–1.08%), indicating their strong oil binding capacity. In contrast, non-optimized oleogels (2% GA, 1% CS) were prone to droplet coalescence and oil loss (74.2% ± 1.3%) during drying. The optimized oleogels (GCOs1-3, GCOs2-2, GCOs2-3) all had relatively high storage modulus (∼150 kPa) at a frequency of 1 rad/s. Overall, the interfacial engineering strategy used in this study may be useful for converting liquid oils into semi-solid materials, which may be useful for several applications in the food and other industries.

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace.

Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound-cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.

Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations

Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.

Effects of cellulose diameter on the formation and rheological properties of edible walnut oleogels structured by cellulose nanofiber

Oleogel of edible vegetable oils structured by cellulose nanofiber (CNF) via emulsion-templated method has attracted many interests due to its potential substitute of saturated or trans-fats in food industry. The gelation mechanism of liquid oil is dominated by different intermolecular non-covalent interactions, while the type and strength of these interactions are greatly influenced by the structure and properties of the gelator factors. Here, the effect of different CNF diameter ranges (5–10 nm, 10–20 nm and 20–60 nm) was investigated for CNF-based walnut oil oleogels, under the same fiber length and surface carboxyl content of CNFs. The results showed that CNFs with diameters of <20 nm exhibited better emulsification properties, and effectively restrained droplet size increasing and aggregation, compared to CNF with diameter of 20–60 nm. The resultant oleogels with smaller CNF diameter exhibited higher oil-binding capacity (OBC, ∼85%) and better thermal stability of the resultant oleogels. More compact structure and stronger mechanical strength of oleogels were achieved with CNF diameters of <20 nm, which was verified by stronger textural hardness of the oleogels (0.46 N), as well as higher storage modulus (up to 1.1 × 105 Pa) and apparent viscosity in rheological measurement. The enhanced OBC and structure strength of oleogels with smaller CNF diameter could be attributed to the enhanced hydrogen bonding interactions between CNF molecules and CNFs with oil molecules during oleogelation, as the rigorously fibrillation exposed more surface hydroxyl groups as accessible hydrogen bonding sites during CNF preparation. This study improved the understanding about gelling properties of CNFs with different fiber diameters and provided an empirical basis for the construction of CNF-based oleogels with tunable hydrogen bonding interactions.

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.

Structuring PUFA-rich oils with monoglycerides: Physicochemical and nutritional properties of fat substitutes with high-lipid quality

Driven by the demand for semisolid lipid materials with low saturated fatty acid (SFA) content and high-nutritional profiles, monoglyceride (MG) oleogels were produced using oils rich in polyunsaturated fatty acids (PUFA), i.e. fatty acids that are themselves bioactive compounds. The effects of the MG concentration (6% and 10%, w/w) and oil type—sunflower, chia, flaxseed, soybean, and sesame—on nutritional and structural, rheological, mechanical, and thermal properties of oleogels were investigated. Overall, all oleogels were structurally stable gels with textural characteristics that can mimic the functionality of spreadable margarines. In addition, by changing the oil type and MG concentration, the properties studied could be tailored. Particularly, chia and flaxseed oleogels, exhibiting superior nutritional quality based on their low atherogenic and thrombogenic indexes and higher PUFA/SFA ratios, showed the highest hardness (up to 48% higher) and oil binding capacity (OBC). This enhanced functionality was attributed to their microstructural characteristics, featuring smaller crystals, and the unrefined nature of these oils. Notably, flaxseed oleogels with 6% MG yielded OBC values of 99.5%, similar to all samples containing 10% MG. Furthermore, results from a low-temperature Rancimat test suggested that MG crystalline structure may protect chia oil against oxidation. Our findings indicate that PUFA-rich oils have potential for developing health-conscious ingredients with acceptable technological characteristics.

Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents.

The aim of this study was to investigate the utilization of clove bud oil as fat-soluble antioxidants for retarding lipid oxidation in organogels by structuring canola oil with beeswax at 5, 7.5, and 10% concentration under accelerated oxidation condition. Oil binding capacity and viscoelastic properties were increased with beeswax content, but were not nearly affected by the addition of clove bud oil. Organogel loaded with clove bud oil were found to be more effective in retarding lipid oxidation in high beeswax content systems, particularly evident in 10% beeswax samples. The addition of clove bud oil resulted in low levels of hyeoperxide and MDA, and protected against texture and color deterioration during the storage period. Additionally, the Pearson correlation between lipid oxidation indices and parameters of texture and color has been found to exhibit a limited association, with the exception of the a* and b* values, which show a strong correlation.

Formulation and Characterization of Curcumin 12-Hydroxystearic Acid in Triacetin Organogel for Topical Administration

Background: Curcumin (CUR) and its derivatives have shown a wide variety of biological activities, such as anti-oxidant, anti-inflammatory, anti-tumor, antimicrobial and antiparasitic effects as well as for the treatment of skin diseases. Due to its physico-chemical limitations such as low aqueous solubility and low bioavailability, we developed curcumin organogel as a topical delivery system to overcome those limitations. The12-hydroxystearic acid (12-HSA) is well known as a low-molecular-weight organogelators (LMOGs) capable of gelling an organic liquid phase. Different concentrations of (12-HSA) in triacetin with 50 mg CUR were gelled and applied for various examinations: tabletop rheology, oil binding capacity, pH measurement, spreadability, in vitro drug release, antibacterial activity and oscillatory rheology studies. The results revealed that the organogels transition temperatures from solid to liquid were greater than the normal body temperature, this helped the organogels keep their shape; they had good spreadability,and the organogels pH levels were within the safe range for the skin . In vitro release data showed that 4% 12HSA+5%CUR +TA (4TA) gave us 100% release after 6 hours. The selected 4TA illustrated good viscoelastic properties in the amplitude sweep test and a frequency-independent as seen in the frequency sweep test. CUR has good antibacterial action against Staphylococcus aureus; Streptococcus pyrogen, Proteus mirabilis, and Escherichia coli, which prevail at the site of wound injury as this pointed out that 4TA organogel can be used for topical wound healing.

Effect of mango butter on the physicochemical properties of beeswax-Moringa seed oil-based oleogels for topical application

Objective The purpose of this research was to determine any connections between the characteristics of oleogels made of beeswax and the impact of mango butter. Methods Oleogel was prepared through inverted tube methods, and optimized through oil binding capacity. Other evaluations like bright field and polarized microscopy, Fourier-transform infrared (FTIR) spectroscopy, crystallization kinetics, mechanical study, and X-ray diffractometry (XRD). The drug release kinetic studies and in vitro antibacterial studies were performed. Results FTIR study reveals that the gelation process does not significantly alter the chemical composition of the individual components. Prepared gel exhibiting fluid-like behavior or composed of brittle networks is particularly vulnerable to disruptions in their network design. The incorporation of mango butter increases the drug permeation. In-vitro microbial efficacy study was found to be excellent. Conclusion The studies revealed that mango butter can be used to modify the physico-chemical properties of the oleogels.

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

O/W/O double emulsions are an advanced oil-structuring approach that has been attracting considerable interest in recent years. However, their structural characteristics remain unsolved compared to conventional W/O emulsions. To clarify the differences from a multi-scale perspective, we prepared W/O emulsions and O/W/O double emulsions with the same components. For the stabilization of the O/W interface, modified pea protein isolate (MPPI) was utilized. A combination of polyglycerol polyricinoleate (PGPR) and beeswax (BW) was used for the stabilization of the W/O emulsions. Then, texture and oil binding capacity (OBC), rheological properties, and microstructure of emulsions were recorded to compare the differences samples. Results showed that all the emulsions kept excellent storage stability and similar crystallization and melting profiles over two weeks of storage. Interestingly, texture exhibited significant variations, with oleogelled O/W/O double emulsions possessing an improved firmness and OBC compared to W/O emulsions. This was probably caused by a larger fraction of the dispersed phase and a higher wax concentration in the outer oil phase. Further, the stabilization mechanism of the emulsions was illustrated. BW, in synergy with PGPR, could stabilize the oil-water interface as Pickering particles, providing a physical barrier to improve the emulsion stability. Also, BW acted as the gelator of the bulk phase, forming a viscoelastic network to support the structural function of the emulsions. Additionally, the droplet-droplet interaction caused by the dispersed phase could promote the formation of the gelling network. Altogether, this research provides a multi-scale fundamental understanding on the structural comparison between W/O and O/W/O double emulsions, and indicates that O/W/O double emulsions with less wax or gelator content can achieve the same structural functionality as W/O emulsions, thus presenting superior industrial potential.