Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content.

Stabilization of Red Palm Oil Nanoemulsions with Cellulose Nanofibers Derived from Oil Palm Empty Fruit Bunches

Polymer-cocktail edible aerogel templates for structuring omega-3-rich sardine by-product oil into stable oleogels.

Sardine by-product oil is a sustainable marine lipid resource rich in long-chain polyunsaturated fatty acids (PUFAs), yet its high oxidative susceptibility and poor physical stability limit direct food application. An alginate-carboxymethyl cellulose-gelatin-chitosan matrix was developed to structure PUFA-rich oil through sequential hydrogel-aerogel-oleogel transformation. The gelatin-chitosan ratio was systematically varied to modulate network reinforcement and oil immobilization performance. Freeze-drying generated a hierarchical porous aerogel structure, consisting of interconnected macroporous channels formed by ice-templating and nanoscale wall pores detected by nitrogen sorption analysis. The macroporous channels facilitated bulk oil uptake, whereas the wall mesopores enhanced oil-matrix contact and interfacial confinement. Oil absorption capacity ranged from 2.77 to 4.40 g/g, with the gelatin-enriched PC3 system showing the highest oil binding capacity of 80.32%, indicating effective lipid confinement within the aerogel-derived oleogel matrix. Increasing gelatin proportion improved pore uniformity and structural stability. FTIR analysis confirmed hydrogen bonding and electrostatic interactions within the reinforced polysaccharide-protein network. Fatty acid profiling demonstrated preservation of PUFA fractions after structuring. This hierarchical system effectively immobilizes marine oil while maintaining structural integrity, oxidative stability, and nutritional quality for potential food applications.

Centrifugally Spun Flaxseed Gum/PEO Fibers Enriched with Kale Extract for Active Food Packaging Applications

The objective of this study was to develop active fibrous packaging materials based on flaxseed gum and polyethylene oxide containing kale extract using centrifugal spinning. In addition, their ability to retard lipid oxidation in olive oil was evaluated. Fibers containing different kale extract concentrations were produced and characterized in terms of morphology, rheological behavior, total phenolic content (TPC), antioxidant activity (AOA), encapsulation efficiency (EE), loading capacity (LC), water vapor permeability (WVP), Fourier transform infrared spectroscopy (FTIR), thermal properties, and oxidative stability. Kale extract incorporation significantly increased fiber diameter while maintaining continuous bead-free morphologies. Rheological analyses demonstrated the suitability of flaxseed gum/PEO solutions for centrifugal spinning. The incorporation of kale extract significantly enhanced TPC and AOA, whereas EE values ranged from 32.32% to 95.78%, indicating successful encapsulation of bioactive compounds. Differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) confirmed molecular interactions and adequate thermal stability of the developed fibers. Oxidative stability analyses showed that kale extract-loaded fibers effectively delayed lipid oxidation in olive oil. Among all formulations, fibers containing 5% kale extract exhibited the strongest oxidative protection, reducing p-anisidine value (PAV) and total oxidation value (TOTOX) by 25.1% and 23.86%, respectively. These findings highlight the potential of kale extract-enriched flaxseed gum/PEO fibers as sustainable active packaging materials.

Development of Brazil Nut Oil‐Based Oleogel and Emulsion Gel: A Comparative Study of Structural and Physicochemical Properties

ABSTRACT In this study, Brazil nut oil (BNO) was structured either as oleogels (OG) using carnauba wax (CW) or as emulsion gels (EG) using gelatin at water:oil ratios of 1:1, producing systems intended as models for solid fats. The effects of structuring methods and different gelling agent concentrations were comparatively evaluated in terms of their structural, physicochemical, and thermal properties. Visual analysis demonstrated that BNO can be effectively structured with 6% CW, while 2% gelatin was sufficient to induce the transition from liquid oil to a semi‐solid material. Polarized light microscopy (PLM) revealed distinct structural organizations contributing to their respective structural stability, with crystalline structures in OG and emulsion‐filled networks in EG. Regarding oil binding capacity (OBC), it increased significantly with higher CW concentrations, rising from 30.63% ± 1.34% (BOG2) to 83.65% ± 1.90% (BOG10) (p < 0.05). Between EG samples, all OBC results were statistically similar, reaching approximately 100% oil retention (p < 0.05). DSC analysis revealed not only a higher melting onset but also greater enthalpy for BEG (491.5–726.8 J/g) compared to BOG (1.5–17.8 J/g), demonstrating superior thermal stability and network organization of gelatin‐based gels. Furthermore, rheological tests showed that BEGs exhibited a stable linear viscoelastic region (LVR) (G′ > G″ up to >12% strain) and a higher crossover point (∼100%), indicating greater structural strength than BOGs. These findings provide a foundation for future studies exploring their potential use as models for solid fats.

Formulation and characterization of a corn starch-soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes.

Pre-velveting foods suffer from significant flavor loss and limited shelf life during storage, motivating a demand for multifunctional starch-based carriers. To address this, corn starch (CS)-soy protein isolate (SPI) coacervates with varying CS ratios were fabricated to encapsulate fennel essential oil (FEO), yielding a pre-velveting material with antimicrobial and flavor-enhancing properties. Results indicated that higher CS/SPI ratios (4,1 and 5,1) enhanced viscoelasticity and reduced particle size by forming a dense polysaccharide-protein network that inhibited FEO aggregation compared with the lower ratios. The resulting microcapsules (CSSP4 and CSSP5) similarly demonstrated improved DPPH radical scavenging capacity (59.49% and 56.15%, respectively) and enhanced thermal stability. SEM and XRD confirmed increased cross-linking of CS upon coacervation with SPI, which provided the basis for the improved encapsulation efficiency of FEO via the dense structure, while FTIR and molecular dynamics simulations indicated that this structure was primarily driven by hydrogen bonding and electrostatic interactions between CS and SPI, and the starch-protein interface was visualized. Electronic nose combined with GC-MS analyses identified anethole as the primary flavor compound of FEO microcapsules and showed that the stable structure delayed its release, with CSSP4 exhibiting the slowest release due to its higher density. Furthermore, among all formulations, CSSP4 showed the lowest TBARS values and pH increase, as well as the most favorable volatile profile and improved textural properties in cooked chicken cubes. This study presents a novel starch-based carrier designed to improve flavor retention and extend the shelf life of pre-velveting foods.

Development and Structural Characterization of a Diacylglycerol-Rich Oleogel as a Lard Substitute in Laminated Pastry