Article
Polymer Science
Rania Hamed, Wala'a Abu Alata, Mohammad Abu-Sini, Dina H. Abulebdah, Alaa M. Hammad, Rafa Aburayya
Summary: Nanoemulsions and bigels were used as delivery systems to enhance drug penetration into skin for treating bacterial infections. The nanoemulsion was incorporated into two types of bigels, Type I and Type II, with varying compositions of oleogel and hydrogel. Type I bigels showed physical stability and exhibited a structured network with nanoemulsion droplets. They also demonstrated pseudoplastic flow and viscoelastic properties. The release of the drug was complete after 4-5 hours, and the bigels exhibited antimicrobial activity against different bacterial strains. The physicochemical and rheological properties, drug release rate, and antimicrobial activity of Type I bigels could be modified by altering the composition and phase of the nanoemulsion dispersion.
Article
Chemistry, Applied
Tias Samui, Daniel Goldenisky, Jasmine Rosen-Kligvasser, Maya Davidovich-Pinhas
Summary: A novel in-situ bigel system based on GMS oleogel and gelatin hydrogel was prepared, and the impact of bigel composition, water:oil ratio, and homogenization time on structure, hardness, and stability was investigated. The optimized bigel systems showed superior mechanical integrity and stability for 90 days.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jiaxi Li, Junze Han, Yahao Xiao, Ruihua Guo, Xinke Liu, Hong Zhang, Yanlan Bi, Xuebing Xu
Summary: Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The study demonstrated the importance of interfacial stability for biphasic gels and the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results showed that using zein nanoparticles allowed for the production of a homogeneous and stable bigel with enhanced structural and functional properties, while the oil content influenced the mechanical and elastic properties of the bigels.
Article
Chemistry, Applied
Admajith M. Kaimal, Rekha S. Singhal
Summary: This study evaluated different gel formulations and found that the gel matrix significantly affected the release, antioxidant activity, and physicochemical properties of lutein.
Article
Chemistry, Applied
K. Zampouni, C. K. Mouzakitis, A. Lazaridou, T. Moschakis, E. Katsanidis
Summary: The preparation and properties of novel edible bigel systems based on olive oil oleogels structured with monoglycerides and hydrogels formed with gelatin or gelatin plus kappa-carrageenan were studied. The effect of hydrogel composition and oleogel/hydrogel ratio on physical and thermal properties of the bigels was examined. The results provide comprehensive information regarding the structure and functional properties of bigels with potential applications in foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Behnaz Hashemi, Mehdi Varidi, Seid Mahdi Jafari
Summary: The aim of this research was to create new bigels as a semi-solid base matrix with potential in the food industry. Bigels composed of whey protein isolate (WPI)-based oleogels and WPI hydrogels in different ratios were fabricated. Microscopic observations showed that the oleogel was dispersed throughout the network with the protein backbone and side chains, indicating the oleogel-in-hydrogel type. The hardness and viscoelastic moduli of the bigels increased with a higher proportion of oleogels, and their thermal stability was dependent on the oleogel fraction.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Marcela Quilaqueo, Nicole Iturra, Ingrid Contardo, Sonia Millao, Eduardo Morales, Monica Rubilar
Summary: This research evaluated the role of different types of hydrogel in the development of bigels as fat replacers in cookies. The results showed that the type of hydrogel used affects the properties of bigels, but does not alter their fatty acid profile, oxidative stability, and texture.
Article
Pharmacology & Pharmacy
Noelia Loza-Rodriguez, Aina Millan-Sanchez, Olga Lopez
Summary: The development of a new biocompatible delivery system, known as bigel, for topical application is described in this study. The bigel, composed of 40% colloidal lipid hydrogel and 60% olive oil and beeswax oleogel, showed a lamellar structure with orthorhombic lateral packing and deeper penetration ability for hydrophilic and lipophilic probes. This makes it a promising candidate for effective topical carriers in medical and dermatological applications.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2023)
Article
Food Science & Technology
Ariana C. Saffold, Nuria C. Acevedo
Summary: This study developed a novel edible biphasic gel system, known as a bigel, by combining gelatin hydrogel and RBW-based oleogel with soybean oil. The bigels exhibited increased stability and mechanical properties with higher oleogel proportions, showing solid characteristics and frequency independence at 20 Celsius. Analysis showed distinct peaks for the oleogel and hydrogel phases in all bigel samples, without new thermal events, indicating a lack of interactions between the components.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Polymer Science
Aikaterini Kanelaki, Konstantina Zampouni, Ioannis Mourtzinos, Eugenios Katsanidis
Summary: Edible coatings delay oxidation in fish fillets, and incorporating rosemary extract into a bigel coating can effectively maintain the quality of the fillets during refrigerated storage.
Article
Biochemical Research Methods
Harekrishna Roy, Sudhir Maddela, Alekhya Munagala, Shaik Abdul Rahaman, Sisir Nandi
Summary: The study aimed to prepare MTZ topical bigel for effective delivery and investigate the effect of applied variables using statistical design. The optimized formulation was found to have good antimicrobial efficacy against S. aureus. The study demonstrated the compatibility of MTZ and excipients in bigels, indicating its potential as an effective delivery vehicle.
COMBINATORIAL CHEMISTRY & HIGH THROUGHPUT SCREENING
(2021)
Article
Food Science & Technology
Asieh Habibi, Stefan Kasapis, Tuyen Truong
Summary: The effects of incorporating hydrogel particles of various sizes into monoacylglycerol-based oleogels on the physical properties of the resulting bigels were examined. It was found that particle size significantly affected the microstructure, rheological properties, and oil binding capacity of the bigels. Small and medium-sized hydrogel particles acted as active fillers in the bigel matrix, increasing viscoelasticity, hardness, and oil binding capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fatemeh Ghiasi, Mohammad-Taghi Golmakani
Summary: This study explored the potential of polymer-based bigels as fat replacers in foods for the first time, and developed food-grade bigels using starch and ethylcellulose. The bigels showed good thermal stability and acceptable sensory characteristics, making them suitable for use as replacements for high-fat ingredients in food products.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Applied
Jingyi Yang, Jiangliu Song, Song Miao, Yanxiang Gao, Like Mao
Summary: This study developed novel gel beads with bigel structures based on alginate hydrogel and glycerol monostearate oleogel. The beads were able to encapsulate lipophilic and hydrophilic bioactives simultaneously. The increase in oleogel content led to larger bead size, higher oil filling level, and lower mechanical strength. The swelling of beads was inhibited by the increase in oleogel content. The gel structures provided good protection for curcumin, and about 70% of the original curcumin was retained after a 40-day storage test. The study provided valuable information for the development of functional food materials.
FOOD HYDROCOLLOIDS
(2024)
Review
Pharmacology & Pharmacy
Araceli Martin-Illana, Fernando Notario-Perez, Raul Cazorla-Luna, Roberto Ruiz-Caro, Maria C. Bonferoni, Aitana Tamayo, Maria D. Veiga
Summary: Bigels are systems formed by the mixing of hydrogel and organogel, which have promising drug delivery attributes such as mucoadhesion, controlled drug release, and the ability to include both hydrophilic and lipophilic drugs in the same system. They have been formulated for transdermal, buccal, and vaginal routes, and are characterized using mechanical assessments and microscopy.
DRUG DISCOVERY TODAY
(2022)
Article
Polymer Science
Dilshad Qureshi, Srusti Pattanaik, Biswaranjan Mohanty, Arfat Anis, Viktoryia Kulikouskaya, Kseniya Hileuskaya, Vladimir Agabekov, Preetam Sarkar, Samarendra Maji, Kunal Pal
Summary: The study focused on the preparation and characterization of novel phase-separated composite films based on PVA and CL, showing excellent UV-shielding and drug release properties. Films with 7.5 wt% CL exhibited the highest crystallinity, higher release rate of CPH, and excellent antimicrobial efficacy against model organisms. These findings suggest the potential of the PVA/CL composite films for UV-shielding and drug delivery applications.
Review
Food Science & Technology
Priyanka Chakraborty, Debarshi Nath, Monjurul Hoque, Preetam Sarkar, Subrota Hati, Birendra Kumar Mishra
Summary: Aquatic food products, such as fish and crustaceans, are highly prone to microbial contamination and conventional processing techniques are not cost-effective. Therefore, alternative sustainable strategies, such as biopolymer-based films and coatings loaded with active antimicrobial agents, are being explored for the preservation of aquatic food products. Peptides and essential oils have shown robust antimicrobial activity and can help extend the shelf-life of aquatic food products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agricultural Engineering
Monjurul Hoque, Preetam Sarkar, Jasim Ahmed
Summary: This study prepared solution-cast nanocomposite films by blending tamarind kernel powder and zinc oxide nanoparticles, and analyzed their properties. The addition of zinc oxide at different concentrations significantly affected the water solubility, water vapor transmission rate, and mechanical properties of the films. The surface roughness and crystallinity of the films also changed with the concentration of zinc oxide. The tamarind kernel powder-based nanocomposite films showed excellent antimicrobial performance due to the innate antimicrobial ability of zinc oxide nanoparticles.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Engineering, Chemical
Debarshi Nath, Ravichandran Santhosh, Jasim Ahmed, Preetam Sarkar
Summary: In this study, tamarind kernel powder/halloysite/cinnamaldehyde nanocomposite films were developed and showed excellent antimicrobial properties against foodborne pathogens, indicating their potential as food packaging materials.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Review
Food Science & Technology
Debarshi Nath, R. Santhosh, Kunal Pal, Preetam Sarkar
Summary: This article discusses how nanoclay-based active films and coatings extend the storage period of food products with high moisture content, and explores their applications in food packaging.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Materials Science, Multidisciplinary
S. K. Nayak, A. Satapathy
Summary: This study conducts an analysis on the erosion characteristics of a new hybrid polyester composite reinforced with natural fiber and filled with construction waste, and predicts erosion rates and wear mechanisms using experiments and a neural network model.
MATERIALWISSENSCHAFT UND WERKSTOFFTECHNIK
(2022)
Article
Chemistry, Multidisciplinary
Suraj Kumar Nayak, Maciej Jarzebski, Anna Gramza-Michalowska, Kunal Pal
Summary: Early detection of cannabis-related cardiovascular morbidities is important. This study analyzed the heart rate variability signals of cannabis consumers and non-consumers and found significant differences. Machine learning models were proposed for automatic classification, with the Naive Bayes model from WPD processing of the HRV signals identified as the most suitable.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Harshi Singhi, Lokesh Kumar, Preetam Sarkar, Kirtiraj K. Gaikwad
Summary: In order to mitigate the health risks associated with the use of plastic films for food preservation, new functional films derived from non-toxic and antioxidant biosources need to be developed. This study developed chitosan-based active antioxidant films by incorporating halloysite nanotubes and Citrus limetta pomace extract. The addition of the extract resulted in thicker films with improved elongation ratio and reduced tensile strength. The optimal film with 20% LPE exhibited 80.42% antioxidant properties.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Biochemistry & Molecular Biology
Hanuman Singh Dagur, Esmaeil Behmard, Eerappa Rajakumara, Ebrahim Barzegari
Summary: Computational-based screening identified 24-Methylene cycloartanol acetate (24MCA) and sitosterol acetate (SA) from Lagerstroemia speciosa as potential inhibitors of the SARS-CoV-2 virus.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Engineering, Manufacturing
Yaghuvendra Kumar, Ravichandran Santhosh, Monjurul Hoque, Debarshi Nath, Rahul Thakur, Dasarigandla Madhubabu, Vedsagar Rajesh Suryavanshi, Harshi Singhi, Jasim Ahmed, Preetam Sarkar
Summary: The valorization of defatted pumpkin seed meal (DPSM) into films by impregnating halloysite (HS) nanoclay has been studied. The addition of HS resulted in roughness on the film surface and a variation in T-g. FTIR spectra indicated a decrease in hydrogen bonding with increasing HS concentrations. The addition of HS improved tensile strength and Young's modulus, while reducing elongation at break. These films showed excellent biodegradability and have potential for sustainable food packaging.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Article
Food Science & Technology
Thilini Dissanayake, Binh Minh Trinh, Tizazu H. Mekonnen, Preetam Sarkar, Rotimi E. Aluko, Nandika Bandara
Summary: Canola protein nanocomposite films were improved by incorporating oleic acid-modified nanocrystalline cellulose (OA-NCC). The addition of OA-NCC significantly enhanced the tensile strength of the films, with a maximum value for 3% OA-NCC films, and increased the elongation at break percentage for 7% OA-NCC films. Moreover, the thermal stability and water barrier properties were improved due to the enhanced cohesiveness of OA-NCC and protein interactions.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Swarup Roy, Rekha Chawla, R. Santhosh, Rahul Thakur, Preetam Sarkar, Wanli Zhang
Summary: This review discusses the latest developments in agar-based film fabrication and its various properties, including conventional agar-based films, films loaded with active ingredients, and films in conjunction with other biopolymers. The study finds that agar-based films have superior water resistance properties compared to other biopolymers but face challenges such as high brittleness, low barrier properties, and lack of functionality.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Rahul Thakur, R. Santhosh, Yaghuvendra Kumar, Vedsagar Rajesh Suryavanshi, Harshi Singhi, D. Madhubabu, Suranga Wickramarachchi, Kunal Pal, Preetam Sarkar
Summary: Using animal byproducts to create biodegradable packaging materials is a creative solution for waste management in the food sector. This state-of-the-art review discusses the characteristics and applications of animal byproduct-based films in packaging various food commodities. The challenges and future perspectives of these packaging materials are also addressed, providing insights for developing robust food packaging systems.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Jasim Ahmed, R. Santhosh, Rahul Thakur, Mehraj Mulla, Preetam Sarkar
Summary: Single-use plastics pose a significant threat to the environment and human health. The focus is currently on developing edible films and coatings for food packaging using sustainable and biodegradable materials derived from plants. Gum-based polymers obtained from plant seeds, exudates, tubers, or through biotechnological methods have gained interest in this regard. However, these films have limitations such as low mechanical strength and poor resistance to water vapor permeability. Various approaches including plasticization, blending, and the addition of active compounds and nanoparticles are being explored to overcome these limitations and improve the properties of gum-based films.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Harshavardhan Dhulipalla, Irshaan Syed, Mohona Munshi, Ramesh Naidu Mandapati
Summary: Lycopene is a bioactive compound with strong antioxidant and anti-inflammatory properties that can reduce the risk of cancer, heart disease, and oxidative stress. Food manufacturers are interested in incorporating lycopene into their products due to its health benefits. However, incorporating lycopene into food is challenging due to its hydrophobic nature and low chemical stability. This study explores the use of oleogels as a delivery system for lycopene.
JOURNAL OF OLEO SCIENCE
(2023)