Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil.

In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the current scientific literature. Therefore, the present study evaluated several oleogels formulated with EC as the oleogelator in different concentrations of 7% (OG7) and 9% (OG9), based on cold-pressed pumpkin seed oil (PO) and refined rapeseed oil (RO), as well as on mixtures of the two oils in different combinations: PO:RO (3:1) (PRO) and PO:RO (1:1) (RPO). Physicochemical properties such as visual appearance, gel formation time (GFT), oil-binding capacity (OBC), oxidative and thermal stability, and textural characteristics were analyzed.

Hybrid Nanomaterials: A Brief Overview of Versatile Solutions for Sensor Technology in Healthcare and Environmental Applications.

The integration of nanomaterials into sensor technologies not only poses challenges but also opens up promising prospects for future research. These challenges include assessing the toxicity of nanomaterials, scalability issues, and the seamless integration of these materials into existing infrastructures. Future development opportunities lie in creating multifunctional nanocomposites and environmentally friendly nanomaterials.

A Local Analysis of a Mathematical Pattern for Interactions between the Human Immune System and a Pathogenic Agent.

In the present study, we introduce a four-dimensional deterministic mathematical pattern in order to study the interactions between the human immune system and a virus. The model is based on a system with four first-order ordinary differential equations, and the main aim of the paper is to perform a mathematical analysis of the local behavior of the associated dynamical system using the tools of the qualitative theory of dynamical systems. Moreover, two types of patterns with controls were introduced; consequently, some very interesting theoretical conclusions with medical relevance were obtained.

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.

Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products.