Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
2.9
4.6
Journals
Gels
Special Issues
Advances in Oleogels and Applications
share announcement

Advances in Oleogels and Applications

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: closed (15 September 2023) | Viewed by 6732

Special Issue Editors

Dr. Subbiah Nagarajan

E-Mail Website
Guest Editor
Department of Chemistry, National Institute of Technology Warangal, Warangal 506004, India
Interests: organic chemistry-organic materials: self-assembly; molecular gels; carbohydrate chemistry; renewable resources
Dr. Sai Sateesh Sagiri

E-Mail Website
Guest Editor
Agricultural Research Organization of Israel, Bet Dagan, Israel
Interests: supramolecular chemistry; biopolymers; biosurfactants; self-assembly; molecular gels; nanogels; structured emulsions

Special Issue Information

Dear Colleagues,

Self-assembly is a ubiquitous phenomenon in nature in which molecules spontaneously form aggregates via non-covalent interactions. It is amazing to see the existence of life in an organism facilitated by the self-assembly process, where molecules are fundamentally designed, and build itself via a sequential bottom-up or top-down approach. Even though there are many examples of the assembly process in science, technology and medicine, gels has emerged as a discrete field of investigation because of its scope to exploit further in chemistry, physics, biology, materials science, nanoscience and technology, advanced manufacturing, biotechnology and bioengineering. Gels are soft visco-elastic materials which are formed via self-aggregation of the gelator molecules by weak interactions such as van der Waals forces, H-bonding and π- π interactions, to name a few. Gels are classified into hydrogel, organogel and oleogel based on the medium which is present as a continuous phase. Gels that are formed in oil are called oleogels, which have gained much interest as an alternative to saturated and trans fats in food products and to deal with their impacts on human health. By varying the components of oleogels, one can fabricate a broad range of supramolecular architectures with interesting properties. To date, oleogels have been explored for their applications more precisely in drug delivery, food industry, lubricants and medicine. Industries utilize direct dispersion, emulsion templates, structured biphasic systems and oil sorption to derive the desired structures. On account of the increasing demand in the development of food products and medicine, there is a huge scope in the development of new technologies for the formation of oleogels. In-depth research on improving viscosity, high oil binding capacity, higher temperature stability, chemical and oxidative stability provides new perspectives in the structuring of foods. It is worth mentioning that oleogels have also been extended to in cosmetic formulations, pharmaceutical formulations, chemical engineering, environmental protection, 3D printing, etc. Oleogels have a promising future in industrial applications because of their environmental and nutritional considerations.

This Special Issue is dedicated to advancements in oleogel formation and its applications in various fields. We welcome the submission of manuscripts that deal with new and efficient techniques for the formation of oleogels using different approaches and their applications in various sectors such as food, biomedicine, engineering, cosmetics and environment.

Dr. Subbiah Nagarajan
Dr. Sai Sateesh Sagiri
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gels is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oleogels
  • oil structuring
  • edible oleogels
  • food structuring agents
  • drug delivery
  • self-assembly
  • biopolymers

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 3148 KiB  
Article
Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment
by Yuliya Frolova, Mariia Makarenko and Alla Kochetkova
Gels 2023, 9(10), 823; https://0-doi-org.brum.beds.ac.uk/10.3390/gels9100823 - 18 Oct 2023
Viewed by 1038
Abstract
Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the [...] Read more.
Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the development of foreign smells and secondary fat oxidation products may impact the quality and safety of such items. In this work, we studied the volatile compounds’ profiles of oleogels structured with individual fractions of beeswax using ultrasonic treatment. For this work, six samples of oleogels were obtained. Sunflower oil was used as a fatty base, and three fractions of beeswax were used as gelators: hydrocarbon fraction (>99%), monoester fraction (>95%), and a mixture fraction of wax di- and triesters (10.1%), free fatty acids (40.1%), and free fatty alcohols (49.8%). The influence of ultrasonic treatment on the properties of oleogels was assessed using light microscopy in polarized light, texture analysis, gas chromatography with flame ionization, and mass spectrometric detection. Ultrasonic treatment affected the crystallization of oleogels and led to the formation of smaller crystals. At the same time, sonication led to both an increase and a decrease in the firmness of oleogels, depending on the composition of the gelator. As regards volatile compounds, a total of 121 fragrant substances were identified in all samples, including such groups as alkanes, alkenes, alkadienes, alkynes, alkadiynes, alcohols, ketones, aldehydes, terpenes, alkyl alkane, and alkyl benzene derivatives. Ultrasonic treatment caused formation of new volatile unsaturated compounds. Some of them are known to have an unpleasant odor and thus might be responsible for the extraneous odor formation in studied fatty systems. Those were mainly (E)-2-octene, 1-heptene, 1,3-butadiene, and 1,3-octadiene in all oleogel samples. Sonicated samples B and C additionally had but-1-en-3-yne, pentenyne, and 1,3-butadiyne, whose odor can also be characterized as extraneous and distasteful. Several volatile compounds, supposed to be products of lipid oxidation, were also identified. Here we assume a reasonable approach is needed when selecting sonication conditions to prevent undesirable taste and flavor in oleogels and oleogel-based food products. Full article
(This article belongs to the Special Issue Advances in Oleogels and Applications)
►▼ Show Figures

Graphical abstract

18 pages, 12672 KiB  
Article
Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties
by Hyunjin Jeong, Chang-Ki Huh, Ho-Kyung Ha, Jungsil Kim and Imkyung Oh
Gels 2023, 9(10), 783; https://0-doi-org.brum.beds.ac.uk/10.3390/gels9100783 - 26 Sep 2023
Cited by 1 | Viewed by 1519
Abstract
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil [...] Read more.
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality. Full article
(This article belongs to the Special Issue Advances in Oleogels and Applications)
►▼ Show Figures

Figure 1

12 pages, 2034 KiB  
Article
Development of Thixotropic Molecular Oleogels Comprising Alkylanilide Gelators by Using a Mixing Strategy
by Yutaka Ohsedo
Gels 2023, 9(9), 717; https://0-doi-org.brum.beds.ac.uk/10.3390/gels9090717 - 4 Sep 2023
Viewed by 716
Abstract
Molecular oleogels have the potential to be used as materials in healthcare applications. However, their design and synthesis are complex, thus requiring simple and effective methods for their preparation. This paper reports on alkylanilides that are low molecular-weight organogelators, which when appropriately mixed [...] Read more.
Molecular oleogels have the potential to be used as materials in healthcare applications. However, their design and synthesis are complex, thus requiring simple and effective methods for their preparation. This paper reports on alkylanilides that are low molecular-weight organogelators, which when appropriately mixed with different alkyl chain lengths could result in the formation of mixed molecular gels that exhibit excellent gel-forming ability and mechanical properties. In addition, the single and mixed molecular organogel systems were found to be applicable as single and mixed molecular oleogel systems capable of gelling oils such as olive oil and squalane. This has been found to be true, especially in molecular oleogel systems consisting of squalane, which is used as solvents in healthcare. The mixed squalene-molecular oleogel systems showed an increase in the critical (minimum) gelation concentration from 1.0 to 0.1 wt.% in the single system and an improvement in the thixotropic behavior recovery time. The thixotropic behavior of the molecular oleogels in the mixed system was quantitatively evaluated through dynamic viscoelasticity measurements; however, it was not observed for the single-system molecular oleogels. Scanning electron microscopy of the xerogels suggested that this behavior is related to the qualitative improvement of the network owing to the refinement of the mesh structure. These mixed molecular oleogels, composed of alkylanilides displaying such thixotropic behavior, could be used as candidates for ointment-base materials in the healthcare field. Full article
(This article belongs to the Special Issue Advances in Oleogels and Applications)
►▼ Show Figures

Graphical abstract

15 pages, 2940 KiB  
Article
Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie
by Cassandra Lizeth Flores-García, Nancy Medina-Herrera, Beatriz Adriana Rodríguez-Romero, Guillermo Cristian Guadalupe Martínez-Ávila, Romeo Rojas and Zahidd Meza-Carranco
Gels 2023, 9(8), 636; https://0-doi-org.brum.beds.ac.uk/10.3390/gels9080636 - 8 Aug 2023
Cited by 1 | Viewed by 1198
Abstract
Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) [...] Read more.
Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra-virgin linseed oil, and then characterized by their physicochemical properties. Furthermore, the physicochemical and sensorial properties of five cookie formulations were evaluated. Organic candelilla wax influenced the oleogel formulations, giving higher values of color (L* and b*), texture, acidity index, and melting point. In the cookie formulations, the luminosity values decreased when the percentage of oleogel was increased; reddish trends were obtained (a* values) for the cookie where 70% of the fat was replaced by the oleogel (C70), and more yellow trends were obtained (b* values) for C100. The moisture content was higher in cookies with oleogels, but it was within quality limits. The percentage of fat migration was lower in cookies with a mixture of fats and oleogels. In terms of hardness, the substitution of oleogels resulted in softer cookies. In terms of the sensory evaluation, the most accepted cookie was C70. Therefore, this study demonstrates the possibility of using organic-candelilla-wax-based oleogels in a real food model rich in unsaturated fats. Full article
(This article belongs to the Special Issue Advances in Oleogels and Applications)
►▼ Show Figures

Graphical abstract

17 pages, 6692 KiB  
Article
Self-Assembling Nanoarchitectonics of Twisted Nanofibers of Fluorescent Amphiphiles as Chemo-Resistive Sensor for Methanol Detection
by Vandana Singh, Ayyapillai Thamizhanban, Krishnamoorthy Lalitha, Dinesh Kumar Subbiah, Arun Kumar Rachamalla, Vara Prasad Rebaka, Tohira Banoo, Yogendra Kumar, Vellaisamy Sridharan, Asrar Ahmad, Uma Maheswari Chockalingam, John Bosco Balaguru Rayappan, Azmat Ali Khan and Subbiah Nagarajan
Gels 2023, 9(6), 442; https://0-doi-org.brum.beds.ac.uk/10.3390/gels9060442 - 26 May 2023
Cited by 2 | Viewed by 1688
Abstract
The inhalation, ingestion, and body absorption of noxious gases lead to severe tissue damage, ophthalmological issues, and neurodegenerative disorders; death may even occur when recognized too late. In particular, methanol gas present in traces can cause blindness, non-reversible organ failure, and even death. [...] Read more.
The inhalation, ingestion, and body absorption of noxious gases lead to severe tissue damage, ophthalmological issues, and neurodegenerative disorders; death may even occur when recognized too late. In particular, methanol gas present in traces can cause blindness, non-reversible organ failure, and even death. Even though ample materials are available for the detection of methanol in other alcoholic analogs at ppm level, their scope is very limited because of the use of either toxic or expensive raw materials or tedious fabrication procedures. In this paper, we report on a simple synthesis of fluorescent amphiphiles achieved using a starting material derived from renewable resources, this material being methyl ricinoleate in good yields. The newly synthesized bio-based amphiphiles were prone to form a gel in a broad range of solvents. The morphology of the gel and the molecular-level interaction involved in the self-assembly process were thoroughly investigated. Rheological studies were carried out to probe the stability, thermal processability, and thixotropic behavior. In order to evaluate the potential application of the self-assembled gel in the field of sensors, we performed sensor measurements. Interestingly, the twisted fibers derived from the molecular assembly could be able to display a stable and selective response towards methanol. We believe that the bottom-up assembled system holds great promise in the environmental, healthcare, medicine, and biological fields. Full article
(This article belongs to the Special Issue Advances in Oleogels and Applications)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop