Silva Simone S, Rodrigues Luísa C, Fernandes Emanuel M, Lobo Flávia C M, Gomes Joana M, Reis Rui L
3B's Research Group-Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Ave Park, Zona Industrial da Gandra, University of Minho, 4805-017 Guimarães, Portugal.
ICVS/3B's-PT Government Associate Laboratory, 4710-057 Guimarães, Portugal.
Polymers (Basel). 2022 Jun 17;14(12):2473. doi: 10.3390/polym14122473.
Oleogels are becoming an attractive research field, since they have recently been shown to be feasible for the food and pharmaceutical sectors and provided some insights into the biomedical area. In this work, edible oleogels were tailored through the combination of ethylcellulose (EC), a gelling agent, with virgin coconut oil (VCO), vegetable oil derived from coconut. The influence of the different EC and VCO ratios on the structural, physical, and thermal properties of the oleogels was studied. All EC/VCO-based oleogels presented a stable network with a viscoelastic nature, adequate structural stability, modulable stiffness, high oil-binding capability, antioxidant activity, and good thermal stability, evidencing the EC and VCO's good compatibility.
油凝胶正成为一个有吸引力的研究领域，因为最近已证明它们在食品和制药行业是可行的，并且为生物医学领域提供了一些见解。在这项工作中，通过将胶凝剂乙基纤维素（EC）与从椰子中提取的植物油——初榨椰子油（VCO）相结合，定制了可食用油凝胶。研究了不同EC与VCO比例对油凝胶的结构、物理和热性能的影响。所有基于EC/VCO的油凝胶都呈现出具有粘弹性的稳定网络、足够的结构稳定性、可调节的硬度、高油结合能力、抗氧化活性和良好的热稳定性，证明了EC和VCO具有良好的相容性。
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