Ferroelectric hydrogels from amino acids and oleic acid.

Ferroelectric bio-based materials with a high water content (≈90 wt %) were not previously developed. Here, we develop hydrogels containing ≈90 wt % water, amino acids (lysine and arginine) and oleic acid. The NH and CH groups of lysine hydrogen bond water, as shown by attenuated total reflectance-Fourier transform infrared spectroscopy, yielding electrically conductive solutions.

Oleosome interfacial engineering to enhance their functionality in foods.

This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability.

Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics.

Substituting animal-based fats with plant-based fats of similar stability and functionality has always posed a significant challenge for the food industry. Enzymatic glycerolysis products are systems formed by converting native triacylglycerols in liquid oils into monoacylglycerols and diacylglycerols, mainly studied in the last few years for their unique structural ability. This study aims to modify and scale up the glycerolysis process of different plant oils, e.

Giant multilamellar and large unilamellar lecithin vesicles for the encapsulation and oral delivery of cannabinoids.

The spontaneous formation of phospholipid vesicles was explored for the production of liposomal encapsulations of bioactive compounds. Low-energy processing methods were used to produce stable large unilamellar vesicles (LUVs) and giant multilamellar vesicles (GMVs) from unrefined, deoiled soybean and sunflower lecithin dispersions. The presence of these structures was confirmed by particle size analysis, bright-field and cryogenic transmission electron microscopy.

Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic.

Pure cyclic diamino acids (CdAA) gel differently than combinations of CdAAs, altering the gelation behavior to highly-branched colloidal protein crystal networks reminiscent of traditional fat crystal networks in canola oil, making it an exciting structuring agent for unsaturated oils.