β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations.

Oleogels are semi-solid systems that can function both as replacers of trans and saturated fats and/or as carriers of lipophilic bioactive compounds. However, bioactive compounds can affect the structure of the oleogel matrix and this effect depends on the properties of such compounds. Therefore, the aim of this study was to develop oleogels loaded with β-carotene (BC) or resveratrol (R), with low concentrations of glycerol monostearate (GMS, 2-5 wt%) and sunflower oil as organic solvent.

digestion of high-lipid emulsions: towards a critical interpretation of lipolysis.

Investigating the gastrointestinal fate of food emulsions is critical to unveil their nutritional relevance. To this end, the protocol standardized by COST INFOGEST 2.0 is meaningful for guiding digestion experiments.

High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier.

High internal phase emulsion (HIPE) was produced and stabilized using a novel antioxidant emulsifier formed by the complexation between sodium caseinate (SC) and quercetin (Q). Colloidal complexes, produced via an alkaline process, showed great ability to reduce the interfacial tension between oil-water phases, promoting stabilization of the HIPEs even at low concentrations (1.5% w/v in the aqueous fraction).

Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability.

The complexation of proteins with phenolic compounds has been considered a promising route to improve the oxidative stability of oil-in-water (O/W) emulsions. In this context, physicochemical and techno-functional properties of sodium caseinate (SC) chemically modified by the interaction with quercetin (Q) under alkaline conditions were evaluated using different molar ratios of the components (SC:Q). The formation of covalent complexes was analysed by the changes in SC structure and properties.

Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications.

In the last decade, food structuring has received considerable attention due to the concern of replacing trans and saturated fats with healthier alternatives without compromising neither technological nor sensorial aspects of food products. Moreover, sustainability topics, consumers' preference for natural ingredients and the molecular architecture displaying a myriad of techno-functionalities embolden the use of proteins. Therefore, a promising approach is to explore this biopolymer as a texture promoter in lipid-based systems, conveying an extra edge in nutritional, sustainable and technological values.

Encapsulation of Active Pharmaceutical Ingredients in Lipid Micro/Nanoparticles for Oral Administration by Spray-Cooling.

Nanoencapsulation via spray cooling (also known as spray chilling and spray congealing) has been used with the aim to improve the functionality, solubility, and protection of drugs; as well as to reduce hygroscopicity; to modify taste and odor to enable oral administration; and many times to achieve a controlled release profile. It is a relatively simple technology, it does not require the use of low-cost solvents (mostly associated to toxicological risk), and it can be applied for lipid raw materials as excipients of oral pharmaceutical formulations. The objective of this work was to revise and discuss the advances of spray cooling technology, with a greater emphasis on the development of lipid micro/nanoparticles to the load of active pharmaceutical ingredients for oral administration.

Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties.

This study addressed the impact of fruit wax(lecithin)-based oleogels as dispersed phase in formation and stability of oil-in-water emulsions. These hybrid emulsions were prepared above the melting point of the oleogels, using Tween 80 (T80) or whey protein isolate (WPI) as emulsifiers. Both mono- and mixed-component oleogels comprised of fruit wax (FW) or FW + lecithin (FWLEC), respectively, were studied as lipid phases.

Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring.

The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol monostearate (GMS) in flaxseed oil (FXO) at 5 and 25 °C. The thermal and mechanical properties, microstructure, and stability of oleogels were investigated.

Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.

Water-in-oil high internal phase emulsions (HIPEs) can provide interesting textures that could be used to reduce trans- and/or saturated fat content in food products. On the other hand oil-in-water emulsions can be found in a variety of food and beverages. Moreover, strategies aiming synthetic or semi-synthetic ingredients replacement by natural alternatives for food applications has been pursuit.

Role of the oil on glyceryl monostearate based oleogels.

The high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network.

Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases.

In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by β-sitosterol and γ-oryzanol (BG) was investigated. Medium chain triglycerides (MCT) and sunflower oil (SFO) were used as triglycerides and hexadecane (HEX) as a model of linear hydrocarbon. Lecithin was proposed due to its natural and versatile properties, showing different functionalities such as emulsifier and co-oleogelator.

Synergistic interactions between lecithin and fruit wax in oleogel formation.

In this study, the effect of lecithin (LEC) on the crystallization and gelation of fruit wax (FW) with sunflower oil was researched. A synergistic effect on the gel strength was observed at FW : LEC ratios of 75 : 25 and 50 : 50, compared to the corresponding single component formulations (100 : 0 and 0 : 100). Even below the critical gelling concentration (C) of FW, the addition of lecithin enabled gel formation.