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Beeswax oleogels (OGs), with a mechanical strength similar to pork backfat, were formulated with avocado (A), sunflower (S), and linseed (L) oils, applying a central composite design plus star point, and were evaluated as oral delivery vehicles of curcuminoids (OGACur, OGSCur, OGLCur). The incorporation of curcumin into the OG matrix significantly delayed both the formation of peroxides and conjugated trienes (K268 values), and the degradation rate of curcumin decreased with the increase of the oil polyunsaturated fatty acids (PUFA) content. The oil structuring did not affect the bioaccessibility of curcuminoids (>55% in all the OGs, regardless of the oil type), but it did reduce the release of fatty acids (~10%) during in vitro gastrointestinal digestion. The intestinal absorption, evaluated in Caco-2 cell monolayers, was higher for the micelle-solubilized curcumin from the digested OG than from unstructured oils, and it showed high anti-inflammatory potential by inhibiting the tumor necrosis factor-α (TNF-α) production compared to the positive control, both before and after the stimulation of ThP-1 cells with LPS. Regardless of the oil type, these beeswax-based OGs with gel-like behavior designed as fat replacers may be promising vehicles for the oral delivery of curcuminoids.

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Epidermolysis bullosa (EB) is a group of rare, difficult-to-treat, inherited multisystem diseases affecting epithelial integrity. Impaired wound healing is central and can lead to serious clinical complications, deformities, and symptoms with a devastating impact on quality of life (QoL). Dressing changes and wound care are central to the management of EB. Recently Oleogel-S10 (also known as birch bark extract or birch triterpenes) was approved in Europe and the UK for treating EB wounds. This approval was based on data from the EASE phase 3 study, which demonstrated Oleogel-S10 accelerated wound healing, reduced total wound burden, and decreased the frequency of dressing changes in patients with EB. A retrospective analysis of medical records was conducted for up to 24 months in 13 patients with EB treated with Oleogel-S10 through an early access programme in Colombia. Effectiveness was assessed by measuring body surface area percentage (BSAP) and total body wound burden (EBDASI). Tolerability and safety were monitored throughout. This is the first report to evaluate the effectiveness of Oleogel-S10 in clinical practice. The results showed a reduction in percentage of BSA affected, from a mean of 27.3% at baseline to 10.4% at 24-month follow-up, despite treatment interruptions. A reduction in EBDASI skin activity score of - 16.2 (24 months) together with a reduced skin damage index score of - 15.4 (18 months) was also observed. Physicians, patients, and caregivers perceived faster wound closure. Adherence with therapy by patients was good, and patients expressed satisfaction with treatment and reported improvements in self-esteem, productivity, and social interaction. Oleogel-S10 was well tolerated; however, two patients reported worsening wounds related to gauze adherence. Two deaths during treatment interruption were reported and was not considered related to Oleogel-S10. This study supports the effectiveness of Oleogel-S10 in a real-world scenario in a country with scarce resources for the treatment of EB.

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Monoglyceride (MG)-based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point. This is followed by a cooling period in which the gelator network is formed, entrapping the oil in a crystalline structure. MG composition and concentration, oil type, process temperatures, stirring speed, shear rate during cooling, and storage time play a role in the kinetics of MG crystallization within an MG-oil system, which leads to the formation of lipid materials with different properties. A deep understanding of MG oleogelation processing parameters allows for the tailoring of oleogel properties to meet desirable characteristics as solid fat replacers. This review provides insight regarding manipulating physical process parameters to engineer structures with specific functionality. Furthermore, ultrasound technologies and optimization methodologies are discussed as tools for the production of oleogels with specific properties based on their potential use as well as the development of bi- and multi-gelators oleogels using MGs. Finally, the food applications in which MG oleogels have been tested are summarized in addition to the identified gaps that require further research.

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BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material. RESULTS: FC formulated with 260 g kg-1 oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC-CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg-1 FC after 21 days of storage was found in FCs containing 220 and 260 g kg-1 oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC-CSC. CONCLUSION: Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC-CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry.

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The objective of this study was to evaluate the capacity of recovered sunflower waxes (RW) to be used as a structuring agent of oleogel emulsions in comparison with commercial sunflower waxes (CW). RW were recovered from filter cake with a simple hexane extraction procedure. For this purpose, oleogel-based emulsions were prepared using 2%, 3.5%, and 5% w/w wax in oleogel and characterized using several physicochemical techniques in order to evaluate the potential of these materials to develop products with functionality similar to commercial margarines. The total wax esters content of RW was similar to that of the CW and was mainly composed of wax esters with more than 44 carbon atoms (crystallizable waxes). Polarized light and scanning electron microscopy showed that RW produced emulsions with more intricate crystalline networks composed of smaller platelets than CW. The melting enthalpy was greater in CW emulsions than RW emulsions, which was in agreement with the thermal behavior found for CW and RW. The oil binding capacity of CW oleogel emulsions was higher than the RW ones, and this property improved with the increase in wax concentration. Likewise, the elastic behavior, as well as hardness and adhesiveness, increased with the wax content as a result of a greater amount of microstructural elements composing the network of these semisolid materials. The oleogel emulsions stability was monitored for 2 months at room temperature. The increase of CW concentration slowed down the coalescence process, but this behavior was not observed for RW emulsions. Obtained results demonstrated that RW oleogel emulsions have the potential to replace the functionality of soft spreadable products. PRACTICAL APPLICATION: Wax esters are organogelators that have been shown to successfully gel liquid oil at low concentrations. In this work, we are interested in evaluating the potential of sunflower waxes recovered from filter cake, a waste generated during refined oil production, to structure oil and produce oil-in-water emulsions with functionality similar to commercial margarines. With this, it is sought not only the development of healthier fats but also the use of wastes to generate more sustainable products.

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We report the parameter settings used in different 3D printing tests carried out to evaluate the production of nutraceutical oral forms by using mixtures of monoglycerides oleogels and phytosterols as printing materials. The printer employed was an ad-hoc extrusion 3D printing system adapted from a Prusa printer. The dataset here informed would serve as a starting point for the implementation of the 3D printing process to fabricate products using oleogels or printing materials with similar characteristics. This data is related to our recent research article entitled "Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures" [1].

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Among the potential applications of 3D printing, the development of products with personalized characteristics in the area of food and nutraceuticals represents an important field that must still be explored. The aim of this work was to evaluate the production of nutraceutical oral forms by extrusion-based 3D printing (E3DP) using mixtures of monoglycerides (MG) oleogels and phytosterols (PS) as printing materials. These materials were obtained using MG (10 or 20%wt), high oleic sunflower oil, and variable amounts of PS (20-50%wt PS/oleogel). An ad-hoc extrusion 3D printer composed of a heated syringe and a cooling build platform was used. Rheological tests were carried out to determine the mixtures gel point, in order to select appropriate printing temperatures, as well as the yield stress of the final materials. Hardness of printed forms was obtained by compression tests. Additionally, oral forms were produced by manual extrusion using molds for comparison. It was found that oral forms were successfully printed when using mixtures containing a maximum of 30 and 40%wt PS/oleogel for oleogels formulated with 10 and 20%wt of MG, respectively. Moreover, the best printed forms corresponded to the mixtures with the lowest gelation temperatures. These printed forms were structurally stable, with uniform weight and shape, and maximum hardness of 12.55 N. Hardness values of printed oral forms did not show a correlation with those obtained by manual extrusion using molds, indicating that this parameter was affected by solid composition, cooling rate, and the fragility generated for layers superposition. In conclusion, it was demonstrated that mixtures of MG oleogels and PS can be used for E3DP production of nutraceutical oral forms suggesting that oleogels have excellent potential as materials able to incorporate liposoluble active ingredients to be used as extrusion printing materials.

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high-intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G'), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples' textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G' after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. PRACTICAL APPLICATION: Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high-intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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Recently the structuring of liquid oils with low molecular weight organogelators has received much attention. Food products devoid of trans fats, with tailored rheological and textural properties can be designed for desired applications by properly selecting the organogelator and cooling rate used in their formation. Nevertheless, studies regarding these points are still scarce. In this work the effect of two different food-grade gelators (glyceryl monostearate, GM and sorbitan monostearate, SM) and different cooling rates (1, 3 and 9 °C/min) on the microstructural, viscoelastic and texture properties of chia seed oleogels (GMO and SMO, respectively) were evaluated. Gelator and chia seed oil (ChSO) were mixed in 1:10 mass ratio. SMO formed crystalline needle-like structures, with faster cooling rates producing smaller crystals (higher crystallinity index) and a more compact network. GMO showed an opposite crystallinity index dependence with cooling rate than SMO. GMO hardness higher than that of SMO, and increased while that of SMO decreased as cooling rate was faster. Both GMO and SMO showed a thixotropic dependence of the storage (G') and loss (G") moduli with forward-backward temperature ramp (5-80-5 °C). Both moduli values were higher for GMO than for SMO independently of cooling rate used. A thixotropic index was obtained, which reflected that GMO had a more thermo-reversible structure than SMO. The results of this study indicate that the formation mechanism of chia seed oleogels was affected by the cooling rate and the chemical nature of the gelator, and elicited completely different microstructural and mechanical responses.

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Coenzyme Q10 (CoQ10) is a mitochondrial respiratory cofactor and potent endogenous antioxidant. In CoQ10-deficient patients, early treatment with high-oral doses (5-50 mg/kg/day) can limit the progression of renal disease and the onset of neurological manifestations. Crystalline CoQ10 is lipophilic, water-insoluble, and poorly absorbed in the gut. Here, CoQ10 showed low bulk density, another important disadvantage in solid oral formulations. Thus, we propose the use of oleogels to maintain dissolved a high-dose of CoQ10 in medium-chain triglyceride (MCT) oil, using ethylcellulose (EC) for gelling, and a surfactant (sorbitan monostearate -SMS- or lecithin). "True gels" were only obtained with the surfactant presence. Thermoreversible oleogels with 1 g of dissolved CoQ10 per 5 g-disk were successfully developed with proved stability and solubility for 12 months (25.0 °C). SMS was better than lecithin as a surfactant because it allowed lower syneresis, higher CoQ10 retention for 12 months, and notably higher oxidative-stability of the MCT-oil, best immobilized by its true gel network. Plastic deformation without fracture was determined under compression, emulating the soft deformation behavior inside the mouth. SMS-oleogels allowed loading a maximal solubilized CoQ10 dose with maximal stability, and may be easier to swallow by CoQ10-deficient patients who suffer from secondary dysphagia.

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As gorduras ricas em ácidos graxos saturados e/ou trans são ingredientes que brindam propriedades nos alimentos como textura, fusão e estabilidade. Porém, a relação entre seu consumo e enfermidades cardiovasculares, força a busca de novas alternativas. Uma alternativa potencial são os oleogéis, pois são um material plástico e com melhor balanço lipídico, do ponto de vista nutricional. Os oleogéis são sistemas coloidais onde uma fase orgânica líquida, representada por um óleo, é imobilizada por uma rede sólida tridimensional formada por agentes estruturantes. Atualmente, tem sido estudados oleogéis conformados com variados agentes estruturantes, com o intuito de encontrar a melhor opção. Além disso, alguns estudos indicam que o uso combinado de dois ou mais agentes estruturantes pode resultar no aumento de seu potencial de estruturação de óleos ou na possibilidade de customizar as propriedades adequadas para produção alimentar. Assim, o objetivo deste estudo é avaliar a interação entre os componentes de oleogéis preparados com óleo de girassol alto oleico (HOSO), como base lipídica, e combinações de cera de candelilla (CW) e monoestearato de sorbitana (SMS), como agentes estruturantes. A avaliação dos oleogéis por meio dos diagramas de fases e a consistência, mostrou que há uma sinergia entre os componentes, na concentração de 8 e 4% de agentes estruturantes e 79-89% de cera de candelilla. Estes oleogéis mistos tiveram uma faixa de fusão maior do que os oleogéis não mistos. Sugerindo a construição de cristais mais estáveis, que demoraram mais tempo em fundir. A capacidade de retenção de óleo se mostrou adequada (99%) nas amostras contendo mais de 1% de agentes estruturantes e com mais de 40% de Cera de Candelilla. Nas imagens obtidas por PLM, foi observada uma variedade de tamanho de cristais, sugerindo que cada componente do oleogel formou um tipo de cristal. Com a elaboração de bigéis, foi notado que, para obter um produto satisfatoriamente espalhável ou para observar o aumento de sua consistência em comparação com o oleogel isoladamente, é necessária uma concentração maior do que 4% de agentes estruturantes no oleogel e/ou a adição de menos de 20% de água na formulação total. A estabilidade dos bigéis foi beneficiada pela goma xantana e pela mistura de 2:1 de goma xantana e goma guar na concentração de 0,3%. Dessa forma, o desenvolvimento de alimentos com teores reduzidos de gorduras saturadas e ao mesmo tempo livres de gorduras trans se faz possível com a formulação de oleogéis, o que poderá contribuir para melhorar a qualidade nutricional dos alimentos industrializados oferecidos à população

Fats rich in saturated and / or trans fatty acids provide properties in food such as texture, fusion and stability. But, since those fats increase cardiovascular disease risk, alternatives have been searched. A potential alternative is oleogels, as they are a plastic material with better lipid balance from a nutritional point of view. Oleogels are colloidal systems where a liquid organic phase, represented by an oil, is immobilized by a three-dimensional solid network formed by structuring agents. Currently, oleogels conformed with various structuring agents have been studied in order to find the best option. In addition, some studies indicate that the combined use of two or more structuring agents may result in increased oil structuring potential or the possibility of customizing the properties suitable for food production. Thus, the aim of this study is to evaluate the interaction between the components of oleogels prepared with high oleic sunflower oil (HOSO) as a lipid base and combinations of candelilla wax (CW) and sorbitan monostearate (SMS) as structuring agents. The evaluation of oleogels by phase diagrams and consistency (Yield value) showed that there is a synergy between the components, in the concentration of 8 and 4% of structuring agents and 79-89% of candelilla wax. These mixed oleogels had a higher melting range than unmixed oleogels. Suggesting the construction of more stable crystals, which took longer to fuse. Oil binding capacity was adequate (99%) in samples containing more than 1% of structuring agents and over 40% of candelilla wax. In the PLM images, a variety of crystal sizes were observed, suggesting that each oleogel component formed a crystal type. With the elaboration of bigels, it was noted that in order to obtain a satisfactorily spreadable product or to observe the increase of its consistency compared to the oleogel alone, a concentration greater than 4% of structuring agents in the oleogel and / or the addition of less than 20% water in the total formulation. The stability of the bigels was benefited by xanthan gum and the 2: 1 mixture of xanthan gum and guar gum at a concentration of 0.3%.Thus, the development of foods with reduced levels of saturated fat and at the same time free of trans fats is possible with the formulation of oleogels, which may contribute to improve the nutritional quality of processed foods offered to the population

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This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Furthermore, the amount of oil released from muffins over time (1, 7, and 10 days) was measured to evaluate their stability. The replacement of commercial margarine with the optimized oleogels in muffin formulation led to the obtention of products with greater spreadability, higher specific volume, similar hardness values, and a more connected and homogeneous crumb structure. Moreover, these products showed a reduction of oil migration of around 50% in contrast to the Control muffins after 10 days of storage, which indicated that the optimized oleogels can be used satisfactorily to decrease oil loss in this sweet baked product. Fat replacement with the optimized monoglycerides oleogels not only had a positive impact on the quality of the muffins, but also allowed to improve their nutritional profile (without trans fat and low in saturated fat). PRACTICAL APPLICATION: The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.

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In this study we investigated the combined effect of shearing and cooling rate in the rheology of organogels developed in high oleic safflower oil by (R)-12-hydroxystearic acid (HSA), its primary amide derivative [(R)-12-hydroxyoctadecanamide, HOA], and the N-octadecyl derivative of HOA [(R)-N-octadecyl-12-hydroxyoctadecanamide, OHOA]. The experimental set up to develop the organogels involved: 1). The use of quiescent (0s-1) or shearing (300, 600, and 1200s-1) conditions during cooling the gelator solutions (2%) just until achieving the gelator's melting temperature (TM) in the vegetable oil, to then continuing the cooling under static conditions until achieving 15°C) The use of cooling rate protocols involving a constant cooling rate of 1°C/min (CR1) or 10°C/min (CR10) in the shearing and static stages, or variable cooling rates in each stage (i.e., VR1-10 or VR10-1). The elasticity of the organogels (G') was measured while cooling under static conditions, once the systems achieved 15°C, and after 60min at this temperature. The rheological results obtained at 15°C showed a cooling rate and molecular weight-dependent effect of shearing on G'. We propose that the molecular relaxation time of gelator molecules, and its increase as molecular weight increases and as temperature decreases, plays an important role on the gelator's susceptibility to go through a shear induced crystallization process. Therefore, high molecular weight molecules like OHOA (551.97Da) would remain stretched by shearing longer times than HSA (300.49Da) and HOA (299.49Da). Thus, when shearing was applied while cooling at the higher cooling rate (i.e., CR10 and VR10-1), the stretched OHOA molecules would lead to the development of mesophase precursors that upon further cooling under quiescent conditions, crystallize developing a well-structured organogel. In contrast, stretched low molecular weight molecules (i.e., HSA and HOA) with shorter relaxation time would dissolve back to the isotropic state during cooling. Additionally, the rheological results of HSA and HOA organogels suggested that the shear induced crystallization process might be dependent on the gelator polarity also. These results show that the application of shear and the extent of its application as temperature decreases until achieving TM, have important implication on the self-assembly of gelator molecules, and therefore in the organization and rheology of the three-dimensional crystal network of the organogel.

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