Oil Binding Capacity Research Articles

Effects of Ultrasound and Steam Explosion Treatments on the Physicochemical Properties of Rice Bran Fibre

Rice bran (RB) is an underutilised fibre source due to undesirable effects when incorporated into food products. Thus, this study aims to improve the physicochemical properties of RB by using ultrasound (US) and steam explosion (SE) treatments, making it more usable in food applications. The US treatment of unpurified RB resulted in inconsistent average particle size, water binding capacity (WBC), and swelling capacity (SC). The bulk density (BD) decreased while the oil binding capacity (OBC) increased as the amplitude and time increased. While the purified rice bran resulted in decreased average particle size and BD; and increased WBC, SC, and OBC. The surface microstructure of the unpurified and purified rice bran became more porous, and the colour of the RB was darkened proportionally to the intensity of US treatment. The average particle size of unpurified increased while the purified RB increased after steam explosion treatment regardless of the intensity. The SE treatment also decreased WBC and SC of unpurified and purified RB, but no changes were observed on the surface microstructure of both samples. The BD of unpurified RB decreased, while the BD of purified RB increased after SE treatment. The SE treatment also resulted in a decrease in the OBC of purified RB, but no significant (p > 0.05) improvement was observed in the OBC of unpurified RB. Ultrasound brought these changes in the two treatments more effectively than steam explosion. The alteration of physicochemical properties of RB by the US and SE treatment in this study will allow it to be more applicable in the formulation of food products.

Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction.

The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was higher than that observed in the control reaction (p<0.05). MP that reacted with reducing sugars (glucose, fructose, palatinose, and lactose) had fainter bands than MP that reacted with non-reducing sugars (sucrose, erythitol, trehalose, sorbitol, and xylitol). MPs conjugated with glucose exhibited higher protein solubility. The palatinose and lactose treatments were maximum in water binding capacity, though no significant difference in oil binding capacity among the saccharide treatments was observed. The emulsion stability of the MP isolate-saccharide graft reaction with palatinose and erythitol was higher than that of the control reaction. Therefore, reducing sugars have good protein functionality in the MP isolate-saccharides graft reaction.

Effect of material composition and 3D printing temperature on hot-melt extrusion of ethyl cellulose based medium chain triglyceride oleogel

3D printing is an emerging technology in developing personalized nutrition and has received great attention in the food sector. The use of complex printing materials remains a challenge when the focus is on printability. This work investigated the effect of addition of surfactant polyethylene glycol monostearate, PEG40S (1%, 3%, 5% w/w) on hot extrusion 3D printability of 11% w/w ethylcellulose (EC) based medium chain triglyceride (MCT) oleogel. EC oleogels were characterized using various analyses including oil binding capacity, microscopic structure analysis, rheological analysis, mechanical strength, and melting point profiles. With surfactant addition, additional crystalline structures developed in the polymer network altered the mechanical properties of EC oleogel. To evaluate the temperature-dependent printability, printing temperature was varied (25, 45, 65, 85, and 95 °C); observations inferred that 5% w/w surfactant with printing at 45 °C favored printability with optimal extrusion. Overall, this study provides insights into hot extrusion 3D printing oleogel systems, indicating promising scope for employing such systems for nutrient/nutraceutical delivery as well as the development of novel foods, particularly those focused on fat replacements.

Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds.

Sustainable food systems that employ renewable resources without competition with the food chain are drivers for the bioeconomy era. This study reports the valorization of microwave-pretreated spent coffee grounds (SCGs) to produce oleogels rich in bioactive compounds. Microbial oil rich in carotenoids (MOC) was produced under batch fermentation of Rhodosporidium toruloides using SCG enzymatic hydrolysates. Candelilla wax (CLW) could structure MOC and sunflower oil at a 3.3-fold lower concentration than that of carnauba wax (CBW). MOC-based oleogels with 10% CBW and 3% CLW showed an elastic-dominant and gel-like structure (tan δ ≪ 1), providing gelation and oil binding capacity (>95%). Dendritic structures of CBW-based oleogels and evenly distributed rod-like crystals of CLW-based ones were observed via polarized light microscopy. MOC-based oleogels exhibited similar Fourier-transform infrared spectroscopy spectra. X-ray diffractograms of oleogels were distinguished by the oil type that presented β'-type polymorphism. MOC-based oleogels could be applied in confectionary products and spreads as substitutes for trans fatty acids, reformulating fat-containing food products.

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate.

Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2–5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.

Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough

In this study, black soybean powders of five different particles sizes (coarse, regular, fine, very fine, and superfine) were prepared and mixed with wheat flour to evaluate the effects of particles sizes on the characteristics of mixed powders prepared with black soybean powders and wheat flour, and the dough prepared from these mixed powders. The black soybean powder was rich in ash, protein, lipid, and fiber, especially the superfine black soybean powder, which had the highest lipid (26.85%) and fiber (13.12%) content. Compared to wheat flour, the addition of black soybean powders altered the water retention capacity (WRC), lactic acid capacity, and oil binding capacity (OBC) of mix powders; superfine black soybean powder had the lowest WRC and OBC (0.76 and 0.95 g/g, respectively). The digestibility was significantly affected by black soybean powder particle size. Larger particles tended to result in higher resistant starch content. The water absorption of dough was independent of particle size, and the particle size significantly altered the stability time, development time, pasting and viscoelastic properties, and secondary structure of the dough. Determination of the disulfide bond content and scanning electron microscopy of dough revealed that dough prepared from black soybean flour of large particle sizes had a more stable gluten structure.

A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies.

In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder.

This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three novel spreadable creams were prepared in a stirred ball-mill: CBS with cocoa butter, pumpkin seed oil and saccharose; OS with pumpkin seed oil and carnauba wax-basedoleogel and saccharose; OLS with oleogel, saccharose and Lucuma powder. OS and CBS creams reached a D90 value lower than 30 µm at 150 min of refining, the OLS cream showed the highest D90 value, with a particle size distribution and a rheological behaviour little affected by the refining time. The OS and CBS creams differed in yield stress, indicating that the attractive particle–particle interactions are affected not only by the particle size, but also by fat composition. Moreover, all the creams showed solid-like behaviour and a good tolerance to deformation rate, a high oil-binding capacity and a good physical stability. Thus, it is possible to reformulate spreadable creams with healthier nutritional profiles.

Characterization, Antioxidant Activities, and Functional Properties of Mucilage Extracted from Corchorus olitorius L.

This study extracted the mucilage from Corchorus olitorius L. to observe its chemical and functional properties and suggest its possible applications in various fields. Corchorus olitorius L. mucilage was isolated by hot water extraction. FT-IR and HPAEC-PAD were used to describe the chemical composition, and the functional properties and antioxidant activities of the mucilage were also examined. The mucilage was mainly composed of uronic acid (34.24%, w/w). The solubility was 79.48 ± 1.08% at 65 °C, the swelling index was 29.01 ± 2.54% at 25 °C, and the water-holding capacity and oil-binding capacity were 28.66 ± 1.48 and 8.423 ± 0.23 g/g, respectively. The mucilage viscosity increased from 4.38 to 154.97 cP in a concentration-dependent manner. Increasing the concentration decreased the emulsion activity and increased the emulsion stability, most likely because of the corresponding increase in surface tension and viscosity. Results from antioxidant assays confirmed that the in-vitro radical scavenging activity of the mucilage increased with concentration. This study shows that C. olitorius L. can be utilized as a new hydrocolloid source, with potential applications in fields ranging from foods to cosmetics and pharmaceuticals.

Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder.

The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The gelatin samples showed lower percent transmittance in the UV region. The FTIR bands were at 3,410–3,448 cm−1, 1,635 cm−1, 1,527–334 cm−1, and 1,242–871 cm−1 representing amide-A, amide-I, amide-II, and amide-III bands, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. The flow index (n) of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient (k) of 37.94 and 31.68 for HAD and FD samples, respectively. The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.

The potential health benefit of DLBS3E34, a bioactive fiber from Ananas comosus stem bagasse, reflected by its oil-binding and glucose-adsorption capacities

Fiber is one of the essential nutrients for a healthy diet. DLBS3E34, a bioactive fiber from Ananas comosus stem bagasse, contains 39% and 61% soluble and insoluble fibers, respectively. These fiber contents are not significantly different from any other well-known commercial cereal grain (CCG) product. This study reports the oil-binding capacity (OBC) and glucose-adsorption capacity (GAD) of dietary fiber from DLBS3E34, intended for healthy diet food products. The potency of fiber to increase fecal bulking and to reduce intestinal transit time contributes to intestinal peristaltic stimulation. To demonstrate the OBC (representing hypocholesterolemic activity) and the GAD (representing hypoglycemic activity), both ex vivo and in vivo studies using female Wistar rats were conducted. Based on ex vivo data, DLBS3E34 bound oil effectively with a capacity of 21.04 g/g. Meanwhile, the glucose-adsorption capacity of DLBS3E34 was 95.59 mg/g. More importantly, DLBS3E34 exhibited 97% inhibition against alpha-glucosidase and was confirmed by in vivo study showing a glucose diffusion reduction. This activity indicates that DLBS3E34 attenuates the postprandial glucose response and slows glucose diffusion. Overall, DLBS3E34 is a prospective source of fiber and could be one of the promising agents in health and diet food products.

Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate (Gryllus assimilis).

Edible insects can represent an alternative to obtain high-quality proteins with positive biological properties for human consumption. Cricket flour (Gryllus assimilis) was used to obtain cricket protein concentrate (CPC) using pHs (10.0 and 12.0) of extraction and pHs (3.0, 4.0, 5.0, and 6.0) of isoelectric precipitation (pI). Protein content, water and oil absorption capacity, protein solubility, antioxidant, and anti-inflammatory activities were determined. In addition, the protein profile was characterized by electrophoresis and the in vitro CPC digestibility was evaluated. Cricket flour presented 45.75% of protein content and CPC 12-5.0 presented a value of 71.16% protein content using the Dumas method. All samples were more soluble at pH 9.0 and 12.0. CPC 12-3.0 presented a percentage of water-binding capacity (WBC) of 41.25%. CPC 12-6.0 presented a percentage of oil-binding capacity (OBC) of 72.93%. All samples presented a high antioxidant and anti-inflammatory activity. CPC 12-4.0 presented a value FRAP of 70,034 umol trolox equivalents (TE)/g CPC, CPC 12-6.0 presented a value ABTS of 124,300 umol TE/g CPC and CPC 10-3.0 presented a DPPH value of 68,009 umol TE/g CPC. CPC 10-6.0 and CPC 12-6.0 presented high anti-inflammatory activity, with values of 93.55% and 93.15% of protection, respectively. CPCs can be used as functional ingredients in the food industry for their excellent functional and biological properties.

Formulation and evaluation of hair growth enhancing effects of oleogels made from Rosemary and Cedar wood oils

Essential oils are one of the most popular natural products, with broad applications in dermatology. Hair loss is a disorder in which the hair falls out from skin areas where they are usually present, such as the scalp and the body.The aim of the work was to formulate oleogels containing two essential oils (Cedarwood and Rosemary) singly and in combination and evaluate their hair growth enhancing effect on an animal model. Oleogels were formed using beeswax as the organogelator with concentrations of 10 % for the oils when used singly or 5 % each for the oils when formulated in combination. Characterization of oleogels were done using spreadability, oil binding capacity (OBC), gas chromatography (GC) and differential scanning calorimetry (DSC). Hair growth evaluation was carried out in 18 albino rats in six groups of threes. A hair removal cream was applied on the experimental animals and the Oleogel applied for six-weeks.GC analysis of the oils revealed the presence of thujopsene, alpha-pinene, beta-pinene, pentane, alpha cedrenea, beta cedrenea, alpha cedrol, gamma-terpene, acetonitrite, atlantone, terpinolene in cedarwood oil while rosemary oil contained 1-8 cineole, camphor, alpha-pinene, beta-pinene, camphene, p-cymene, alpha-terpinene, gamma terpinene, gamma-humulene, beat-bisabolene, genaniol and terpinolene. DSC thermogram of the oleogel formulations showed varying degrees of amorphicity.Spreadability results showed that the oleogels containing cedarwood oil were more spreadable. Conversely, oil binding capacity values were higher with Rosemary oil than Cedar wood oil with values ranging from 91 % (for the oleogel containing 10 % rosemary oil) to 81 % for the bland oleogel (no essential oil). Hair growth evaluation revealed that the oleogel containing rosemary oil (10 %) had similar effects as the positive control (Minoxidil, 2 %) at the end of the six-week period.Oleogels made from cedar wood and rosemary oils have hair growth enhancing effects.

Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels)

Effects of incorporating hydrogel particles with various sizes (35.8–150.2 μm) into monoacylglycerol (MAG)-based oleogels at a constant hydrogel/oleogel ratio of 1:4, on the physical properties of the resultant bigels was examined. Whey protein concentrate (WPC, 3 g/100 g) and κ-carrageenan (0.8 g/100 g) were utilised as the gelling agents of hydrogels. The molten hydrogels and oleogels (8 g/100 g MAG) were prepared by mechanical mixing at different shear rates to form small-, medium-, and large-hydrogel particles dispersed in the oleogel network. The particle size significantly affected microstructural, rheological, and textural properties, and oil binding capacity (OBC) of the formed bigels. Kappa-carrageenan-based bigel with a small particle size (35.8 μm) had a denser MAG crystal network than the larger counterparts (64.4 and 47.6 μm). The presence of WPC particles inhibited the growth of MAG crystals in WPC-based bigel. Regardless of the type of hydrocolloids used, the incorporated hydrogels having small and medium particle sizes acted as active filler in the bigel matrix, increasing viscoelasticity, hardness and OBC of the resultant bigels. These results highlight the importance of particle size in building a higher degree of internal structure in the bigels that can fine-tune desired physical properties or improve delivery of bioactive compounds.

Improvement effects of micronization on morphology, functional and nutritional attributes of stabilized rice bran

Micronization affects physicochemical and functional properties of materials and hence might improve the quality of rice bran, following stabilization treatments. The micronization effects of stabilized rice bran via extrusion or radio frequency treatments on their morphology and functional properties, and releasable capability were investigated. Micronization reduced particle size, water binding capacity and swelling capacity of rice bran, and increased their whiteness, water solubility index, and nutrient releasability. However, no significant changes in oil binding capacity and thermal index after micronization were observed. Moreover, micronization could decrease the bulk density of rice bran stabilized by extrusion. The releasability of phenolics, flavonoids, γ-oryzanol, and minerals (K, Mg, Zn and Fe) from rice bran after micronization was improved based on in vitro digestion models. These findings suggested that micronization of rice bran following stabilization, especially extrusion treatment, could improve its functional and nutritional properties. The types of stabilization processing of rice bran, followed by micronization, should be considered practically for functional and nutritional properties.

Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation

In this study, a controlled Maillard reaction was carried out to conjugate gum Arabic (GA) polymer to pomegranate protein isolate (PPI). The Maillard conjugates (MCs) were visualized by SEM and authenticity of the conjugates was assessed by NMR, FTIR, and XRD. To reveal the effect of the Maillard conjugation on the quality attributes of PPI, functional properties, thermal stability, and emulsifying behaviors of PPI and MCs were investigated. The oil binding capacity of conjugated protein (370.52%) was higher than that of protein alone (208.19%). While GA and PPI were completely degraded or decomposed at a temperature of 1000 °C, the MCs retained approximately half of the initial mass. MCs displayed higher emulsifying activity (42.71 m2/g) and emulsifying stability (90.17 (ESI30)), compared to PPI (32.61 m2/g) and (72.25 (ESI30)). Stability coefficient was significantly improved and reached from 0.64 R to 0.95 R with the usage of MCs in the emulsions. A lower centrifugal precipitation rate was determined in MCs emulsions (28.26%) compared to PPI emulsions (45.42%). Utilization of MCs instead of protein alone as a stabilizer in the oil-in-water emulsions was a logical approach for increasing their stability against environmental degradations including freeze-thaw cycle, pH, ionic, and temperature stress.

Novel polyglycerol-10 dialdehyde mediated cross-linking of sodium caseinate: Preparation, characterization, and improved emulsifying properties

Polyglycerol-10 dialdehyde, prepared by NaIO4 oxidation of polyglycerol-10, was used as a novel cross-linking reagent for sodium caseinate (NaCas) modification, which can alter the emulsifying properties of proteins. The results revealed that cross-linking resulted in an approximately two-fold increase in the surface hydrophobicity and a 15° increase in the contact angle of NaCas. The emulsifying activity index, emulsion stability index, and oil-binding capacity of cross-linked NaCas also increased significantly. Furthermore, the stabilization of soybean oil-in-water emulsion demonstrated that cross-linked NaCas can prevent oil droplets from aggregating during storage; meanwhile, compared to the native protein, the cross-linked NaCas improved the stability of the emulsions under high ionic strength and temperatures. It is worth noting that the polyglycerol-integrated NaCas showed less adsorption on the glass surface. These findings clearly illustrate that renewable polyglycerol can be used as a novel cross-linking reagent for protein modification, which will provide proteins with promising features for use as emulsifiers in the food, pharmaceutical, and cosmetic industries.

Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer

In this study, we aimed to develop chitosan-based oleogels via crosslinking with vanillin using an emulsion-templated approach to allow the physical trapping of oil in the chitosan matrix. The role of Tween®60 to modulate the gelled network strength and the use of oleogels as a shortening substitute in cookies was also investigated. Four oleogels were structured using 0.75% chitosan by emulsion templates exclusively when vanillin was used (1.0% or 3.0%), resulting in a network able to entrap oil via the formation of Schiff bases with chitosan. All chitosan-oleogels presented adequate moisture (<3%), lipid content (>92%), high thermostability and moderate oil binding capacity (OBC). At 3.0% vanillin, the chitosan-oleogel displayed a more open microstructure and resulted in a weaker gel (↓G′) with lower OBC and mechanical resistance than the chitosan-oleogel with 1.0% vanillin. Tween®60 led to unstable oleogels during shearing, despite their higher hardness and adhesiveness due to a more compact microstructure. Chitosan-oleogel with 1.0% vanillin (without Tween®60) exhibited the best performance as a shortening substitute in cookies. Therefore, the emulsion-templated approach combined with the crosslinking modification of chitosan by vanillin enabled chitosan to form an edible oleogel to provide processed foods that are trans -fat-free with potential health-promoting properties. • Chitosan crosslinked with vanillin structured oleogels by emulsion-template approach. • Chitosan-oleogels show good mechanical strength, shear-thinning behavior and high thermostability. • Strength of oleogels was influenced by vanillin and Tween®60 contents. • Chitosan oleogel with 1.0% vanillin stood out as solid fat replacer in cookies.

Structure and Properties of Organogels Prepared from Rapeseed Oil with Stigmasterol.

This work used the natural ingredient stigmasterol as an oleogelator to explore the effect of concentration on the properties of organogels. Organogels based on rapeseed oil were investigated using various techniques (oil binding capacity, rheology, polarized light microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy) to better understand their physical and microscopic properties. Results showed that stigmasterol was an efficient and thermoreversible oleogelator, capable of structuring rapeseed oil at a stigmasterol concentration as low as 2% with a gelation temperature of 5 °C. The oil binding capacity values of organogels increased to 99.74% as the concentration of stigmasterol was increased to 6%. The rheological properties revealed that organogels prepared with stigmasterol were a pseudoplastic fluid with non-covalent physical crosslinking, and the G’ of the organogels did not change with the frequency of scanning increased, showing the characteristics of strong gel. The microscopic properties and Fourier transform infrared spectroscopy showed that stigmasterol formed rod-like crystals through the self-assembly of intermolecular hydrogen bonds, fixing rapeseed oil in its three-dimensional structure to form organogels. Therefore, stigmasterol can be considered as a good organogelator. It is expected to be widely used in food, medicine, and other biological-related fields.