Оleogels – types, properties and their food, and other applications Оleogels and their applications
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Abstract
This review aims to reveal a modality for transforming liquid vegetable oils into semi-solid forms as their mechanical properties can vary from viscous and thick liquids to hard and elastic solids. The edible oleogels are an alternative replacer of undesirable trans and saturated fats. They are porous materials with self-assembled and three-dimensional gel network. Large amount of a continuous edible liquid-oil phase can be entrapped physically and stored in this gel structure. The bigels are a variety of oleogels and they represent two-phase emulsions, containing both oil-based oleogels and water-based hydrogels. The edible oleogels are composed by a structurant substance of food grade in a low concentration, below 10 %. Some of their featured properties are: (i) improved viscosity, spreadability and some of them are semisolid, translucent with semi-crystalline structure; (ii) high physical and structural stability combined with high oil binding capacity; (iii) high-temperature stability, but some of them are thermo-reversible; (iv) higher oxidative stability of oil and the chemical stability of active lipophilic compounds incorporated; (v) microbiological stability. Their more remarkable food applications are chocolates, processed meat products, margarine spreads and shortening. Their combination with other promising techniques raises up new perspectives for structural engineering of foods. There are also outlined other applications of oleogels in cosmetic and pharmaceutical formulations; for engineering purposes and environmental protection. The general limitations, some challenges in the development of new products, their commercialization are also divulged.
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References
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Astrup A., Bertram H.C.S., Bonjour J.-P., de Groot L.C.P., Otto M.C.O., Feeney E.L., Garg M.L., Givens I., Kok F.J., Krauss R.M., Jordan D., Lamarche B., Lecerf J.-M., Legrand P., McKinley M., Micha R., Michalski M.-C., Mozaffarian D., Soedamah-Muthu S.S. WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach? BMJ, 2019, 366(7): l4137. https://doi.org/10.1136/bmj.l4137
Balasubramanian R., Damodar, G., Sughir, A. Oleogel: A promising base for transdermal formulations. Asian Journal of Pharmaceutics, 2012, 6(1): 1-9. https://doi.org/10.4103/0973-8398.100118
Barbut S., Wood J., Marangoni A. Quality effects of using organogels in breakfast sausage, Meat Sci-ence, 2016, 122(12): 84-89. https://doi.org/10.1016/j.meatsci.2016.07.022
Bemmelen J.M. Der Hydrogel und das kristallinische Hydrat des Kupferoxydes. Néerl. 1896, 30: 1-24 – Published: January 1907 in: Zeitschrift für Chemie und Industrie der Kolloide. 1907, 1(7): 213-214. https://doi.org/10.1007/BF01830147
Bhattacharya S. Krishnan-Ghosh Y. First report of phase selective gelation of oil from oil/water mix-tures. Possible implications toward containing oil spills. Chemical Communications, 2001, 37(2): 185-186.https://doi.org/10.1039/B007848O
Blake A.I., Toro-Vazquez J.F., Hwang H.-S. Wax Oleo-gels. In: Edible Oleogels (A.G. Marangoni, N. Garti Eds.). Champaign, AOCS Press. 2018, pp. 133-171, ISBN: 978-0-12-814270-7, https://doi.org/10.1016/C2017-0-00541-4
Bot A., Floter E. Edible Oil Oleogels Based on Self-assembled β-Sitosterol and γ-Oryzanol Tubules. In: Edible Oleogels (A.G. Marangoni, N. Garti Eds.). Champaign, AOCS Press. 2018, pp. 31-63, ISBN: 978-0-12-814270-7, https://doi.org/10.1016/C2017-0-00541-4
Chavan R.S., Khedkar C.D., Bhatt S. Fat Replacer. In: The Encyclopedia of Food and Health (B. Caballe-ro, P. Finglas, F. Toldrá Eds.). Academic Press. 2016, vol. 2, pp. 589-595. ISBN: 978-0-12-384953-3
Chen C.-H., Terentjev E.M. Monoglycerides in Oils. In: Edible Oleogels (A.G. Marangoni, N. Garti Eds.). Champaign, AOCS Press. 2018, pp. 103-131, ISBN: 978-0-12-814270-7, https://doi.org/10.1016/C2017-0-00541-4
Co E.D., Marangoni A.G. Organogels: an alternative edible oil-structuring method. JAOCS, 2012, 89(5): 749-780. https://doi.org/10.1007/s11746-012-2049-3
Cotabarrena I.M., Crucesa S., Palla C.A. Extrusion 3D printing of nutraceutical oral dosage forms formu-lated with monoglycerides oleogels and phytosterols mixtures. Food Research International, 2019, 126(12): 108676. https://doi.org/10.1016/j.foodres.2019.108676
David А., David М., Lesniarek P., Corfias E., Pululu Y., Delample M., Snabre P. Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads. Journal of Food Engineering, 2021, 292(3): 110315. https://doi.org/10.1016/j.jfoodeng.2020.110315
Davidovich-Pinhas M., Barbut S., Marangoni A.G. De-velopment, Characterization, and Utilization of Food-Grade Polymer Oleogels. Annual Review of Food Science and Technology, 2016, 7(4): 65-97. https://doi.org/10.1146/annurev-food-041715-033225
Esposito C.L, Kirilov P. Preparation, Characterization and Evaluation of Organogel-Based Lipstick Formu-lations: Application in Cosmetics. Gels, 2021, 7(3): 97. https://doi.org/10.3390/gels7030097
European Commission Regulation (EU) 649 of 24 April 2019 as regards trans-fat, other than trans-fat natu-rally occurring in fat of animal origin. Available at: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32019R0649
Flöter E., Wettlaufer T., Conty V., Scharfe M. Oleogels - their applicability and methods of characterization. Molecules, 2021,; 26(6): 1673. https://doi.org/10.3390/molecules26061673
Gravelle A.J., Davidovich-Pinhas M., Barbut S., Maran-goni A.G. Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SO-SA) using ethylcellulose. Food Research Inter-national, 2017, 91(1): 1-10. https://doi.org/10.1016/j.foodres.2016.11.024
Gravelle A.G., Marangoni A.G., Davidovich-Pinhas M. Ethylcellulose Oleogels. In: Edible Oleogels (A.G. Marangoni, N. Garti Eds.). Champaign, AOCS Press. 2018, pp. 331-362, ISBN: 978-0-12-814270-7, https://doi.org/10.1016/C2017-0-00541-4
Hasda A., Vuppaladadium S., Qureshi D., Prasad G., Mohanty B., Banerjee I., Shaikh H., Anis A., Sarkar P., Pal K. Graphene oxide reinforced nanocomposite oleogels improves corneal permeation of drugs. Journal of Drug Delivery Science and Technology, 2020, 60(12): 102024. https://doi.org/10.1016/j.jddst.2020.102024
Heldermann М. Get the Perfect Lipstick: Boost Oil-binding Capacity with Natural Waxes. Cosmetics and Toiletrie, 2016, 131(7): 23. https://www.cosmeticsandtoiletries.com/formulating/category/color/Get-the-Perfect-Lipstick-Boost-Oil-binding-Capacity-With-Natural-Waxes-394615431.html
Hwang H.S., Singh M., Lee S. Properties of cookies made with natural wax-vegetable oil organogels, Journal of Food Science, 2016, 81(5): 1045–1054. https://doi.org/10.1111/1750-3841.13279
Kumar R., Katare O.P. Lecithin organogels as a poten-tial phospholipidstructured system for topical drug delivery: A review. AAPS Pharmscitech, 2005, 6: E298-E310. https://doi.org/10.1208/pt060240
Lopez-Martínez A., Charo-Alonso M.A., Marangoni A.G., Toro-Vazquez J.F. Monoglyceride organogels developed in vegetable oil with and without ethyl-cellulose. Food Research Internatinal, 2015, 72(6): 37-46. https://doi.org/10.1016/j.foodres.2015.03.019
Lupi F.R., Gabriele D., Baldino N., Mijovic P., Parisic O.I., Puoc F. Olive oil/policosanol organogels for nutraceutical and drug delivery purposes. Food & Function, 2013, 4(10): 1512-1520. https://doi.org/10.1039/c3fo60259a
Lupi F.R., Shakeel A., Greco V., Oliviero R.C., Baldino N., Gabriele D. A rheological and microstructural characterisation of bigels for cosmetic and pharma-ceutical uses. Materials Science and Engineering: C, 2016, 69(12): 358-365. https://doi.org/10.1016/j.msec.2016.06.098
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How to Cite
AKTERIAN, Stepan Garo; AKTERIAN, Eliza.
Оleogels – types, properties and their food, and other applications.
Food Science and Applied Biotechnology, [S.l.], v. 5, n. 1, p. 1-11, mar. 2022.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/156>. Date accessed: 12 sep. 2024.
doi: https://doi.org/10.30721/fsab2022.v5.i1.156.