Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,th...Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.展开更多
Bioinspired by Nepenthes, lubricant infused surfaces(LIS) have attracted widespread attention in the field of anticorrosion. However,the lubricant coating has some disadvantages such as complex construction processing...Bioinspired by Nepenthes, lubricant infused surfaces(LIS) have attracted widespread attention in the field of anticorrosion. However,the lubricant coating has some disadvantages such as complex construction processing and easy loss of oil phase in air or dynamic water phase. In this study, oleogel is infused into a lotus leaf inspired super-hydrophobic matrix to form an oleogel infused surface(OIS) for enhancing corrosion resistance of active Mg-Li alloy. For reserving oleogel, firstly, a facile one-step electrodeposition method is used to construct super-hydrophobic surface(SHS) composed by samarium/myristic acid complex micro-nano flower structure onto Mg-Li alloy.The coating exhibits excellent superhydrophobic property at a static contact angle of 160° by applying 30 V electrolysis for 30 min. The protection efficiency of single SHS highly relates with the metal itself. For short period immersion in water phase, SHS can afford protection to Mg-Li alloy. However, the long-term immersion will see the rapid failure of SHS, and the high activity of Mg-Li alloy is one main reason.We assume that SHS cannot be a good choice for protecting Mg-Li alloy. Then, a Nepenthes inspired liquid coating is formed by infusing oleogel into the micro-nano structure by a spin-coating method. The liquid coating performs prominent corrosion resistance with Rctreaching as high as 1.51 × 10^(10)Ω cm^(2). After the mechanical damage from the external environment, the liquid coating can realize self-repair through thermal assistance, and the liquid coating can still restore Rctup to 1.24 × 10^(10)Ω cm^(2) after healing. The corrosion resistance of the liquid coating remains strong by showing Rctas high as 1.14 × 10^(9)Ω cm^(2), even after immersion in representative corrosive 3.5 wt% Na Cl solution for 30 d.展开更多
Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil(cyclopentasiloxane) to the gelation p...Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil(cyclopentasiloxane) to the gelation process and to the properties of sorbitan monostearate(SMS)–sesame oil oleogel and compared with that of SMS–sesame oil oleogel and SMS–cyclopentasiloxane oleogel. Three different oil phases; sesame oil phase, cyclopentasiloxane phase and a mixture of cyclopentasiloxane and sesame oil, were used to prepare oleogels with SMS gelator. The critical gelling concentrations(CGC) for oleogels were determined using different concentration of SMS in a range of 5%–22%(w/w). The characterization of the developed oleogels was done using Fourier transform infrared spectroscopy(FTIR), polarized light microscope, rheometer, X-ray diffraction(XRD) and differential scanning calorimetry(DSC). The addition of cyclopentasiloxane reduced the CGC of SMS–sesame oil oleogel from 20% to 10%(w/w). In microscopic characterization, the oleogels with a mixture of oil phases showed the longer and thicker three-dimensional gel network than that of oleogels with sesame oil and cyclopentasiloxane. FTIR studies demonstrated that this network formation was mainly due to hydrogen bonding. Rheological measurements revealed that the combination of cyclopentasiloxane and sesame oil produced strong gel with higher complex modulus values and longer linear viscoelastic region than oleogels prepared with sesame oil and cyclopentasiloxane. In addition, oleogels with the combination of the two oils had higher enthalpy( H m) and entropy( S m) thus could increase thermodynamic stability of the oleogels. Therefore, the addition of cyclopentasiloxane can improve the physical, ther-mal properties and stability of SMS–sesame oil oleogel, provide greater sensory profile and better product aesthetics. The developed oleogel can be a novel carrier for topical drug delivery.展开更多
Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consu...Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consumers’demands,together with technological innovations,have led to a diversification of the food industry.The fostering of off-the-shelf available and affordable healthy food products is necessary,as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives.Oleogels can be tailored using specific triglycerides and oleogelators,that can be selected to yield targeted fatty acids,reduce higher levels of cholesterol with competing binding-molecules(e.g.phytosterols),reduce saturated fat content,lessen appetite(e.g.modelling the shape of foods)or carry exclusive bioactive compounds to be absorbed in the digestive tract.Oleogels are foreseen as an important technological advance in food science due to their versatility,easy processing and affordability.This review explored the strategies in place to develop and produce oleogels,foreseeing their introduction in foods and how they might represent an important source of functionality through the use of healthy molecules.It also explored how oleogels can act on the human overall metabolic health if they are used in human diet.展开更多
The aim of this work was to investigate the possible synergistic interaction between monopalmitate(MP)and carnauba wax(CW)on the properties and crystallization behavior of oleogels.The soybean oleogels were prepared f...The aim of this work was to investigate the possible synergistic interaction between monopalmitate(MP)and carnauba wax(CW)on the properties and crystallization behavior of oleogels.The soybean oleogels were prepared from MP and CW,and were characterized by oil binding capacity(OBC),solid fat content(SFC)and isothermal crystallization.The results showed that the OBC of the prepared oleogels changed in a W-shape trend with the increase of CW content.The mass ratio of MP and CW greatly affected the SFC.At 40,50 and 60°C,the SFC of these oleogels showed a slight deep eutectic effect with the increase of CW content in the gelators.The mass ratio of MP to CW also apparently affected the peak temperature and enthalpy during the crystallization and melting process analyzed by differential scanning calorimeter.The hysteresis occurring in the study indicated that crystallization temperature was lower than melting temperature and crystallization enthalpy was higher than melting enthalpy.The isothermal crystallization of these oleogels was characterized by Avrami equation,the Avrami exponent(n)and the apparent crystallization constant(k)of these oleogels were affected by the mass ratio of MP to CW as well as the crystallization temperature.Great difference in the values of n and k between the MP(or CW)oleogel and these oleogels suggested that the crystal growth mechanism had changed.However,the factor k for the oleogel formed of MP and CW with a mass ratio of 2:8 was about 1,unaffected by the crystallization temperature.From these results,we could deduce that the synergistic interaction between MP and CW did happen and affect the properties and crystallization behavior of these oleogels.展开更多
利用气凝胶模板法可间接制备油凝胶,该方法具有制备简单、性能优异等优点而被广泛关注。本研究通过静电相互作用制备了羧甲基纤维素钠(carboxy methyl cellulose-Na,CMC-Na)/大豆分离蛋白(soybean protein isolate,SPI)复合气凝胶,探究...利用气凝胶模板法可间接制备油凝胶,该方法具有制备简单、性能优异等优点而被广泛关注。本研究通过静电相互作用制备了羧甲基纤维素钠(carboxy methyl cellulose-Na,CMC-Na)/大豆分离蛋白(soybean protein isolate,SPI)复合气凝胶,探究不同蛋白含量对气凝胶平均粒径、微观结构、红外光谱、吸油动力学、吸油和持油能力的影响。并基于气凝胶模板制备油凝胶,对其质构性能、抑菌性能以及贮藏稳定性进行表征。结果表明,SPI和CMC-Na依靠静电吸附形成了稳定的复合物,平均粒径随着蛋白含量的增加而增大。复合气凝胶显示出更加致密的多孔网络结构,持油能力得到增强,但不利于吸油性能的改善。同时,蛋白的加入提高了油凝胶的强度,增加了杨氏模量,并改善了油凝胶的抑菌效果和贮藏稳定性。因此,气凝胶模板法可视为制备油凝胶的良好方法,并且基于多糖蛋白静电吸附可以制备稳定的油凝胶体系。展开更多
基金supported by the Russian Science Foundation under grant(Project No.19-16-00113).
文摘Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.
基金supported by the National Key Research and Development Program of China (2017YFA0403803)the National Natural Science Foundation of China [Grant Nos.52022017,52074172,51974058,51927801]+1 种基金the Innovation Foundation of Science and Technology of Dalian [Grant No.2020RQ124]Fundamental Research Funds for the Central Universities。
文摘Bioinspired by Nepenthes, lubricant infused surfaces(LIS) have attracted widespread attention in the field of anticorrosion. However,the lubricant coating has some disadvantages such as complex construction processing and easy loss of oil phase in air or dynamic water phase. In this study, oleogel is infused into a lotus leaf inspired super-hydrophobic matrix to form an oleogel infused surface(OIS) for enhancing corrosion resistance of active Mg-Li alloy. For reserving oleogel, firstly, a facile one-step electrodeposition method is used to construct super-hydrophobic surface(SHS) composed by samarium/myristic acid complex micro-nano flower structure onto Mg-Li alloy.The coating exhibits excellent superhydrophobic property at a static contact angle of 160° by applying 30 V electrolysis for 30 min. The protection efficiency of single SHS highly relates with the metal itself. For short period immersion in water phase, SHS can afford protection to Mg-Li alloy. However, the long-term immersion will see the rapid failure of SHS, and the high activity of Mg-Li alloy is one main reason.We assume that SHS cannot be a good choice for protecting Mg-Li alloy. Then, a Nepenthes inspired liquid coating is formed by infusing oleogel into the micro-nano structure by a spin-coating method. The liquid coating performs prominent corrosion resistance with Rctreaching as high as 1.51 × 10^(10)Ω cm^(2). After the mechanical damage from the external environment, the liquid coating can realize self-repair through thermal assistance, and the liquid coating can still restore Rctup to 1.24 × 10^(10)Ω cm^(2) after healing. The corrosion resistance of the liquid coating remains strong by showing Rctas high as 1.14 × 10^(9)Ω cm^(2), even after immersion in representative corrosive 3.5 wt% Na Cl solution for 30 d.
基金the financial support received from the Faculty of Pharmacy,Silpakorn University(Grant no.RGG 001/2558)
文摘Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil(cyclopentasiloxane) to the gelation process and to the properties of sorbitan monostearate(SMS)–sesame oil oleogel and compared with that of SMS–sesame oil oleogel and SMS–cyclopentasiloxane oleogel. Three different oil phases; sesame oil phase, cyclopentasiloxane phase and a mixture of cyclopentasiloxane and sesame oil, were used to prepare oleogels with SMS gelator. The critical gelling concentrations(CGC) for oleogels were determined using different concentration of SMS in a range of 5%–22%(w/w). The characterization of the developed oleogels was done using Fourier transform infrared spectroscopy(FTIR), polarized light microscope, rheometer, X-ray diffraction(XRD) and differential scanning calorimetry(DSC). The addition of cyclopentasiloxane reduced the CGC of SMS–sesame oil oleogel from 20% to 10%(w/w). In microscopic characterization, the oleogels with a mixture of oil phases showed the longer and thicker three-dimensional gel network than that of oleogels with sesame oil and cyclopentasiloxane. FTIR studies demonstrated that this network formation was mainly due to hydrogen bonding. Rheological measurements revealed that the combination of cyclopentasiloxane and sesame oil produced strong gel with higher complex modulus values and longer linear viscoelastic region than oleogels prepared with sesame oil and cyclopentasiloxane. In addition, oleogels with the combination of the two oils had higher enthalpy( H m) and entropy( S m) thus could increase thermodynamic stability of the oleogels. Therefore, the addition of cyclopentasiloxane can improve the physical, ther-mal properties and stability of SMS–sesame oil oleogel, provide greater sensory profile and better product aesthetics. The developed oleogel can be a novel carrier for topical drug delivery.
基金We would like to acknowledge the H2020-MSCA-RISE project FODIAC—Food for Diabetes and Cognition(reference number 778388).
文摘Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consumers’demands,together with technological innovations,have led to a diversification of the food industry.The fostering of off-the-shelf available and affordable healthy food products is necessary,as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives.Oleogels can be tailored using specific triglycerides and oleogelators,that can be selected to yield targeted fatty acids,reduce higher levels of cholesterol with competing binding-molecules(e.g.phytosterols),reduce saturated fat content,lessen appetite(e.g.modelling the shape of foods)or carry exclusive bioactive compounds to be absorbed in the digestive tract.Oleogels are foreseen as an important technological advance in food science due to their versatility,easy processing and affordability.This review explored the strategies in place to develop and produce oleogels,foreseeing their introduction in foods and how they might represent an important source of functionality through the use of healthy molecules.It also explored how oleogels can act on the human overall metabolic health if they are used in human diet.
基金surpported by the National Natural Science Foundation of China(31772003,31801461)the Science Research Foundation of Henan University of Technology(2017RCJH07)。
文摘The aim of this work was to investigate the possible synergistic interaction between monopalmitate(MP)and carnauba wax(CW)on the properties and crystallization behavior of oleogels.The soybean oleogels were prepared from MP and CW,and were characterized by oil binding capacity(OBC),solid fat content(SFC)and isothermal crystallization.The results showed that the OBC of the prepared oleogels changed in a W-shape trend with the increase of CW content.The mass ratio of MP and CW greatly affected the SFC.At 40,50 and 60°C,the SFC of these oleogels showed a slight deep eutectic effect with the increase of CW content in the gelators.The mass ratio of MP to CW also apparently affected the peak temperature and enthalpy during the crystallization and melting process analyzed by differential scanning calorimeter.The hysteresis occurring in the study indicated that crystallization temperature was lower than melting temperature and crystallization enthalpy was higher than melting enthalpy.The isothermal crystallization of these oleogels was characterized by Avrami equation,the Avrami exponent(n)and the apparent crystallization constant(k)of these oleogels were affected by the mass ratio of MP to CW as well as the crystallization temperature.Great difference in the values of n and k between the MP(or CW)oleogel and these oleogels suggested that the crystal growth mechanism had changed.However,the factor k for the oleogel formed of MP and CW with a mass ratio of 2:8 was about 1,unaffected by the crystallization temperature.From these results,we could deduce that the synergistic interaction between MP and CW did happen and affect the properties and crystallization behavior of these oleogels.
文摘利用气凝胶模板法可间接制备油凝胶,该方法具有制备简单、性能优异等优点而被广泛关注。本研究通过静电相互作用制备了羧甲基纤维素钠(carboxy methyl cellulose-Na,CMC-Na)/大豆分离蛋白(soybean protein isolate,SPI)复合气凝胶,探究不同蛋白含量对气凝胶平均粒径、微观结构、红外光谱、吸油动力学、吸油和持油能力的影响。并基于气凝胶模板制备油凝胶,对其质构性能、抑菌性能以及贮藏稳定性进行表征。结果表明,SPI和CMC-Na依靠静电吸附形成了稳定的复合物,平均粒径随着蛋白含量的增加而增大。复合气凝胶显示出更加致密的多孔网络结构,持油能力得到增强,但不利于吸油性能的改善。同时,蛋白的加入提高了油凝胶的强度,增加了杨氏模量,并改善了油凝胶的抑菌效果和贮藏稳定性。因此,气凝胶模板法可视为制备油凝胶的良好方法,并且基于多糖蛋白静电吸附可以制备稳定的油凝胶体系。
