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Gels
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Oleogels and Organogels: A Promising Tool for New Functionalities 2.0
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Oleogels and Organogels: A Promising Tool for New Functionalities 2.0

A special issue of Gels (ISSN 2310-2861).

Deadline for manuscript submissions: closed (30 June 2021) | Viewed by 25477

Special Issue Editors

Dr. Miguel A. Cerqueira

grade E-Mail Website
Guest Editor
International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
Interests: food science; packaging; biopolymers; oleogels; controlled delivery systems
Special Issues, Collections and Topics in MDPI journals
Dr. Fabio Valoppi

E-Mail Website1 Website2
Guest Editor
Food Materials Science Research Group, Department of Food and Nutrition, Helsinki Institute of Sustainability Science (HELSUS), Helsinki, Finland
Interests: oleogel; aerogel; emulsion; high-energy emulsification; low-energy emulsification; hemicelluloses
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Kunal Pal

E-Mail Website
Guest Editor
National Institute of Technology Rourkela, Rourkela 769008, India
Interests: oleogels; hydrogels; bigels; emulgels; controlled delivery systems
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Organogels and oleogels are semi-solid materials that contain a large fraction of organic solvents and liquid oil entrapped in a network of structuring molecules. Oleogels have been used for structuring edible oils, e.g., sunflower oil and wheat germ oil. These formulations are regarded as a particular class of organogels. Organogels are used for the gelification of organic solvents. These formulations appear as gels and solid-like structures that, according to the field of application, can be used to produce creams and mimic fats having a low amount of trans and saturated fatty acids. In the last decade, there has been an increasing interest in these structures, not only from a scientific point of view, i.e., studying new molecules and methodologies for the gelification, but also from a technological point of view, where researchers and companies have envisioned these structures as a way to overcome certain challenges and/or create new and innovative products. One of the exciting applications of oleogels is the delivery of functional molecules, where the incorporation of oil-soluble functional compounds can be explored. These can be performed not only at macroscale but also at micro- and nanoscale, resulting in different release behaviors and also different applications. Functionality can also be achieved by the replacement of saturated fats by unsaturated ones rich in omega-3 and omega-6 fatty acids.

This Special Issue will provide the possibility to researchers around the world to present and discuss the most recent works on the development, production, characterization, and applications of oleogels and organogels. It will be focused on oleogels and organogels to deliver functional molecules in food, cosmetic, and pharmaceutical applications. It should discuss the gelification mechanism of oleogels and organogels and the incorporation of functional compounds, and their use for fat replacement.

Dr. Miguel Cerqueira
Dr. Fabio Valoppi
Prof. Dr. Kunal Pal
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

  • Oil structuring
  • Functional compound release
  • Food
  • Cosmetic
  • Pharmaceutical
  • Cosmetic
  • Drug release

Published Papers (5 papers)

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Editorial

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2 pages, 185 KiB  
Editorial
Oleogels and Organogels: A Promising Tool for New Functionalities
by Miguel A. Cerqueira, Fabio Valoppi and Kunal Pal
Gels 2022, 8(6), 349; https://0-doi-org.brum.beds.ac.uk/10.3390/gels8060349 - 02 Jun 2022
Cited by 5 | Viewed by 1829
Abstract
Growing awareness concerning human health and sustainability has been continually driving the need to change consumers’ habits and develop new bio-based and environmentally friendly materials that could be used in new product formulations [...] Full article
(This article belongs to the Special Issue Oleogels and Organogels: A Promising Tool for New Functionalities 2.0)

Research

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20 pages, 4494 KiB  
Article
Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin
by Deblu Sahu, Deepti Bharti, Doman Kim, Preetam Sarkar and Kunal Pal
Gels 2021, 7(4), 226; https://0-doi-org.brum.beds.ac.uk/10.3390/gels7040226 - 22 Nov 2021
Cited by 17 | Viewed by 3521
Abstract
Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an [...] Read more.
Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an attempt to understand the impact of differently sourced lecithin, such as sunflower lecithin (SFL) and soya lecithin (SYL), on the various physicochemical properties of CW and rice bran oil (RBO) oleogels. The yellowish-white appearance of all samples and other effects of lecithin on the appearance of oleogels were initially quantified by using CIELab color parameters. The microstructural visualization confirmed grainy and globular fat structures of varied size, density, packing, and brightness. Samples made by using 5 mg of SFL (Sf5) and 1 mg of SYL (Sy1) in 20 g showed bright micrographs consisting of fat structures with better packing that might have been due to the improvised crystallinity in the said samples. The FTIR spectra of the prepared samples displayed no significant differences in the molecular interactions among the samples. Additionally, the slow crystallization kinetics of Sf5 and Sy1 correlated with better crystal packing and fewer crystal defects. The DSC endotherm displayed two peaks for melting corresponding to the melting of different molecular components of CW. However, all the formulations showed a characteristic crystallization peak at ~40 °C. The structural reorganization and crystal growth due to the addition of lecithin affected its mechanical property significantly. The spreadability test among all prepared oleogels showed better spreadable properties for Sf5 and Sy1 oleogel. The inclusion of lecithin in oleogels has demonstrated an enhancement in oleogel properties that allows them to be included in various food products. Full article
(This article belongs to the Special Issue Oleogels and Organogels: A Promising Tool for New Functionalities 2.0)
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29 pages, 9317 KiB  
Article
Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil
by Deepti Bharti, Doman Kim, Miguel Angelo Cerqueira, Biswaranjan Mohanty, SK Habibullah, Indranil Banerjee and Kunal Pal
Gels 2021, 7(3), 133; https://0-doi-org.brum.beds.ac.uk/10.3390/gels7030133 - 07 Sep 2021
Cited by 21 | Viewed by 3729
Abstract
The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the [...] Read more.
The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of β′ form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable β polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products. Full article
(This article belongs to the Special Issue Oleogels and Organogels: A Promising Tool for New Functionalities 2.0)
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18 pages, 1713 KiB  
Article
Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax
by Emin Yilmaz and Şahin Demirci
Gels 2021, 7(3), 95; https://0-doi-org.brum.beds.ac.uk/10.3390/gels7030095 - 15 Jul 2021
Cited by 11 | Viewed by 2898
Abstract
This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were [...] Read more.
This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels’ color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β’ crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits. Full article
(This article belongs to the Special Issue Oleogels and Organogels: A Promising Tool for New Functionalities 2.0)
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Review

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24 pages, 3195 KiB  
Review
Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods
by Tiago C. Pinto, Artur J. Martins, Lorenzo Pastrana, Maria C. Pereira and Miguel A. Cerqueira
Gels 2021, 7(3), 86; https://0-doi-org.brum.beds.ac.uk/10.3390/gels7030086 - 07 Jul 2021
Cited by 67 | Viewed by 11378
Abstract
Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing [...] Read more.
Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing interest in these structures, not only from a scientific point of view, i.e., studying new molecules, methodologies for gelification, and new structures, but also from a technological point of view, with researchers and companies exploring these structures as a way to overcome certain challenges and/or create new and innovative products. One of the exciting applications of oleogels is the delivery of functional molecules, where the incorporation of oil-soluble functional compounds can be explored not only at the macroscale but also at micro- and nanoscales, resulting in different release behaviors and also different applications. This review presents and discusses the most recent works on the development, production, characterization, and applications of oleogels and other oleogel-based systems to deliver functional molecules in foods. Full article
(This article belongs to the Special Issue Oleogels and Organogels: A Promising Tool for New Functionalities 2.0)
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