Influencing factors of the preparation of Bigels and its application in food field

Abstract

Abstract: Abstract: Bigels is a biphasic system consisting of a mixture of hydrogel and oleogel, which has the characteristics of both aqueous phase and organic phase. In recent years, bigels has been widely concerned, and more and more studies have shown that bigels has a wide application prospect in the field of food. This paper briefly reviews the main influencing factors in the preparation of bigels, such as the type of gel, the concentration of gel, the ratio of two phases and the homogenization temperature, and discusses the application of bigels in the delivery of biological activity, 3D food printing, fat replacement, etc.

Key words: Bigels, hydrogel, oleogel, bioactive delivery, 3D food printing, fat replacement

CLC Number:

TS201.7

Chuansen CHENG Yanqin LIU Miaomiao Bian Yi-xian TU. Influencing factors of the preparation of Bigels and its application in food field[J]. FOOD SCIENCE, 0, (): 0-0.

References

[1]DICKINSON E, HONG S T.Influence of Water-Soluble Nonionic Emulsifier on the Rheology of Heat-Set Protein-Stabilized Emulsion Gels[J/OL][J].Journal of Agricultural and Food Chemistry, 1995, 43(10):2560-2566
[2]BLAKE A I, CO E D, MARANGONI A G.Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity[J/OL][J].Journal of the American Oil Chemists’ Society, 2014, 91(6):885-903
[3]MARTINS A J, SILVA P, MACIEL F, et al.Hybrid gels: Influence of oleogelhydrogel ratio on rheological and textural properties[J].Food Research International, 2019, 116(FEBa):1298-1305
[4]SHAKEEL A, LUPI F R, GABRIELE D, et al.Bigels: A unique class of materials for drug delivery applications[J/OL][J].Soft Materials, 2018, 16(2):77-93
[5]CATES M E, CLEGG P S.Bigels: a new class of soft materials[J/OL][J].Soft Matter, 2008, 4(11):2132-
[6]SINGH V K, ANIS A, AL-ZAHRANI S M, et al.FTIR, Electrochemical Impedance and Iontophoretic Delivery Analysis of Guar Gum and Sesame Oil Based Bigels[J].Int. J. Electrochem. Sci., 2014, 9:-
[7]BLUMLEIN A, MCMANUS J J.Bigels formed via spinodal decomposition of unfolded protein[J/OL][J].Journal of Materials Chemistry B, 2015, 3(17):3429-3435
[8]SHAKEEL A, FAROOQ U, IQBAL T, et al.Key characteristics and modelling of bigels systems: A review[J].Materials Science and Engineering: C, 2019, 97:932-953
[9]WRóBLEWSKA M, SZYMA?SKA E, SZEKALSKA M, et al.Different Types of Gel Carriers as Metronidazole Delivery Systems to the Oral Mucosa[J/OL][J].Polymers, 2020, 12(3):680-
[10]MUKHERJEE S, MAJEE S B, BISWAS G R.FORMULATION AND IN VITRO CHARACTERISATION OF SOYBEAN OIL-HPMCK4M BASED BIGEL MATRIX FOR TOPICAL DRUG DELIVERY[J].International Journal of Applied Pharmaceutics, 2019, :33-38
[11]BEHERA B, DEY S, SHARMA V, et al.Rheological and Viscoelastic Properties of Novel Sunflower Oil-Span 40-Biopolymer-Based Bigels and Their Role as a Functional Material in the Delivery of Antimicrobial Agents[J/OL][J].Advances in Polymer Technology, 2015, 34(2):21488-
[12]LUPI F R, GENTILE L, GABRIELE D, et al.Olive oil and hyperthermal water bigels for cosmetic uses[J/OL][J].Journal of Colloid and Interface Science, 2015, 459:70-78
[13]JIANG Q, YU Z, MENG Z.Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications[J/OL][J].International Journal of Biological Macromolecules, 2022, 209:180-187
[14]柯翔宇, 崔梦楠, 高彦祥, 等.简述油凝胶及其在食品中的应用[J].食品科技, 2019, 44(10):110-115
[15]YANG J, ZHENG H, MO Y, et al.Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators[J/OL][J].Food Research International, 2022, 158:111536-
[16]黄慧琳.油包水型甘油二酯-甘草酸铵盐双凝胶体系的构建及应用研究[D]. 广东:华南理工大学,., 2022, :-
[17]BALTUONYT? G, EISINAIT? V, KAZERNAVI?IūT? R, et al.Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace[J/OL][J].Foods, 2022, 11(15):2213-
[18]HO T C, CHANG C C, CHAN H P, et al.Hydrogels: Properties and Applications in Biomedicine[J/OL][J].Molecules, 2022, 27(9):2902-
[19]PEPPAS N.Hydrogels in pharmaceutical formulations[J/OL][J].European Journal of Pharmaceutics and Biopharmaceutics, 2000, 50(1):27-46
[20]VARAPRASAD K, RAGHAVENDRA G M, JAYARAMUDU T, et al.A mini review on hydrogels classification and recent developments in miscellaneous applications[J/OL]. [J].Materials Science and Engineering: C, 2017, 79:958-971
[21]ULLAH F, OTHMAN M B H, JAVED F, et al.Classification, processing and application of hydrogels: A review[J/OL].[J].Materials Science and Engineering: C, 2015, 57:414-433
[22]BEHERA B, SAGIRI S S, SINGH V K, et al.Mechanical properties and delivery of drugprobiotics from starch and non-starch based novel bigels: A comparative study[J/OL][J].Starch - St?rke, 2014, 66(9-10):865-879
[23]ZAMPOUNI K, MOUZAKITIS C K, LAZARIDOU A, et al.Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels[J/OL] [J].Food Hydrocolloids, 2023, 140:108636.-
[24]杨静怡, 郑红霞, 高彦祥, 等.海藻酸盐水凝胶和单甘酯油凝胶双凝胶体系的制备与理化性质表征[J].中国食品学报, 2022, 22(10):97-107
[25]ALVES BARROSO L, GROSSI BOVI KARATAY G, DUPAS HUBINGER M.Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels[J/OL][J].Gels, 2022, 8(11):694-
[26]NUTTER J, SHI X, LAMSAL B, et al.Designing and characterizing multicomponent, plant-based bigels of rice bran wax, gums, and monoglycerides[J/OL][J].Food Hydrocolloids, 2023, 138:108425-
[27]VERSHKOV B, DAVIDOVICH-PINHAS M.The effect of preparation temperature and composition on bigel performance as fat replacers[J/OL][J].Food & Function, 2023, 14(8):3838-3848
[28]FASOLIN L H, MARTINS A J, CERQUEIRA M A, et al.Modulating process parameters to change physical properties of bigels for food applications[J/OL][J]. Food Structure, 2021, 28:100173-
[29]HABIBI A, KASAPIS S, TRUONG T.Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels)[J/OL][J].LWT, 2022, 163:113501-
[30]SAMUI T, GOLDENISKY D, ROSEN-KLIGVASSER J, et al.The development and characterization of novel in-situ bigel formulation[J/OL][J]. Food Hydrocolloids, 2021, 113:106416-
[31]GUO Z, CHEN Z, MENG Z.Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing[J/OL][J].Food & Function, 2023, 14(11):5078-5089
[32]PéREZ‐SALAS J L, MORENO‐JIMéNEZ M R, ROCHA‐GUZMáN N E, et al.Effect of storage time on the mechanical and microstructural properties of bigels based on xanthan gum and castor oil[J/OL].[J]. Journal of the American Oil Chemists’ Society, 2023, :12713-
[33]MAO L, LU Y, CUI M, et al.Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients[J/OL][J].Critical Reviews in Food Science and Nutrition, 2020, 60(10):1651-1666
[34]KAIMAL A M, SINGHAL R S.A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems[J/OL]. [J].Food Chemistry, 2023, 423:136304-
[35]ZHU Q, GAO J, HAN L, et al.Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery[J/OL][J]. Food Chemistry, 2021, 365:130419-
[36]ZHENG H, MAO L, CUI M, et al.Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction[J/OL][J].Food Hydrocolloids, 2020, 105:105855-
[37]LIU L, Abdullah, TIAN W, et al.Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix[J/OL][J].Carbohydrate Polymers, 2023, 312:120765-
[38]XIE D, HU H, HUANG Q, et al.Influence of oleogel/hydrogel ratios and emulsifiers on structural and digestion properties of food-grade 3D printed bigels as carriers for quercetin and catechin[J/OL].[J]. Food Hydrocolloids, 2023, 144:108948-
[39]KANELAKI A, ZAMPOUNI K, MOURTZINOS I, et al.Hydrogels,Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract[J/OL][J].Gels, 2022, 8(10):660-
[40]QIU R, WANG K, TIAN H, et al.Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing[J/OL].[J]. Food Hydrocolloids, 2022, 129:107675-
[41]EISINAIT? V, JASUTIEN? I, VINAUSKIEN? R, et al.Development of bigel based dysphagia‐oriented products,structured with collagen and carnauba wax: characterisation and rheological behaviour[J/OL][J].International Journal of Food Science & Technology, 2023, 58(1):145-153
[42]JIANG Q, WANG Y, DU L, et al.Catastrophic phase inversion of bigels characterized by fluorescence intensity-based 3D modeling and the formability for decorating and 3D printing[J/OL]. [J].Food Hydrocolloids, 2022, 126:107461-
[43]XIE D, HU H, HUANG Q, et al.Development and characterization of food-grade bigel system for 3D printing applications: Role of oleogel/hydrogel ratios and emulsifiers[J/OL].[J].Food Hydrocolloids, 2023, 139:108565-
[44]CHEN Z, BIAN F, CAO X, et al.Novel bigels constructed from oleogels and hydrogels with contrary thermal characteristics: Phase inversion and 3D printing applications[J/OL][J].Food Hydrocolloids, 2023, 134:108063-
[45]FERNANDES A S, NEVES B V, MAZZO T M, et al.Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability[J/OL].[J].Food Hydrocolloids, 2023, 144:108986-
[46]ZHAI X, SUN Y, CEN S, et al.Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging[J/OL].[J].Food Hydrocolloids, 2022, 133:107989-
[47]GUO J, GU X, DU L, et al.Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing[J/OL].[J].Food Hydrocolloids, 2023, 135:108610-
[48]HASHIM A F, EL-SAYED S M, EL-SAYED H S.Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter[J/OL]. [J].International Journal of Biological Macromolecules, 2023, 242:124782-
[49]GHIASI F, GOLMAKANI M T.Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system[J/OL]. [J].Innovative Food Science & Emerging Technologies, 2022, 78:103028-
[50]GHORGHI Z B, YEGANEHZAD S, HESARINEJAD M A, et al.Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation[J/OL][J].Food Hydrocolloids, 2023, 140:108599-
[51]QUILAQUEO M, ITURRA N, CONTARDO I, et al.Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in s[J/OL][J].Gels, 2022, 8(7):445-
[52]KIBLER N D, ACEVEDO N C, CHO K, et al.Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage[J].Meat Science, 2022, 194:108984-