Self-Healing Oxalamide Organogelators of Vegetable Oil
The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is e...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/9/699 |
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| author | Nataša Šijaković Vujičić Josipa Suć Sajko Lidija Brkljačić Petra Radošević Ivanka Jerić Ivona Kurečić |
| author_facet | Nataša Šijaković Vujičić Josipa Suć Sajko Lidija Brkljačić Petra Radošević Ivanka Jerić Ivona Kurečić |
| author_sort | Nataša Šijaković Vujičić |
| collection | DOAJ |
| description | The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC–MS method. The influence of the oil type (sunflower, soybean, and olive oil) on gelation efficiency of diverse oxalamide derivatives was examined by oscillatory rheology. The oxalamide gelators showed thermoreversible and thixotropic properties in vegetable oils with a minimum gelation concentration of just 0.025 wt%. The substitution of palm fats with gelled sunflower oil applied in cocoa and milk spreads at gelator concentrations lower than 0.2 wt% have shown promising viscoelastic properties compared to that of the original food products. |
| first_indexed | 2024-03-10T22:44:03Z |
| format | Article |
| id | doaj.art-21761cee778340619f955ff3fc67d09e |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-10T22:44:03Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-21761cee778340619f955ff3fc67d09e2023-11-19T10:50:35ZengMDPI AGGels2310-28612023-08-019969910.3390/gels9090699Self-Healing Oxalamide Organogelators of Vegetable OilNataša Šijaković Vujičić0Josipa Suć Sajko1Lidija Brkljačić2Petra Radošević3Ivanka Jerić4Ivona Kurečić5Division of Organic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, CroatiaLaboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, CroatiaLaboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, CroatiaDivision of Organic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, CroatiaLaboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, CroatiaLaboratory for Biomimetic Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, CroatiaThe aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC–MS method. The influence of the oil type (sunflower, soybean, and olive oil) on gelation efficiency of diverse oxalamide derivatives was examined by oscillatory rheology. The oxalamide gelators showed thermoreversible and thixotropic properties in vegetable oils with a minimum gelation concentration of just 0.025 wt%. The substitution of palm fats with gelled sunflower oil applied in cocoa and milk spreads at gelator concentrations lower than 0.2 wt% have shown promising viscoelastic properties compared to that of the original food products.https://www.mdpi.com/2310-2861/9/9/699organogelatorsoxalamideoilthixotropyfat substitutescontrolled drug delivery |
| spellingShingle | Nataša Šijaković Vujičić Josipa Suć Sajko Lidija Brkljačić Petra Radošević Ivanka Jerić Ivona Kurečić Self-Healing Oxalamide Organogelators of Vegetable Oil Gels organogelators oxalamide oil thixotropy fat substitutes controlled drug delivery |
| title | Self-Healing Oxalamide Organogelators of Vegetable Oil |
| title_full | Self-Healing Oxalamide Organogelators of Vegetable Oil |
| title_fullStr | Self-Healing Oxalamide Organogelators of Vegetable Oil |
| title_full_unstemmed | Self-Healing Oxalamide Organogelators of Vegetable Oil |
| title_short | Self-Healing Oxalamide Organogelators of Vegetable Oil |
| title_sort | self healing oxalamide organogelators of vegetable oil |
| topic | organogelators oxalamide oil thixotropy fat substitutes controlled drug delivery |
| url | https://www.mdpi.com/2310-2861/9/9/699 |
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