ArticleFoods (Basel, Switzerland)2022
Structure and Properties of Organogels Prepared from Rapeseed Oil with Stigmasterol.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed.
- Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations.Gels (Basel, Switzerland) · 2025Review
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
- Insights into Liposomal and Gel-Based Formulations for Dermatological Treatments.Gels (Basel, Switzerland) · 2025Review
- Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions.Food chemistry: X · 2024Article
- Natural Products from Herbal Medicine Self-Assemble into Advanced Bioactive Materials.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Review
- Review
- Organogels: "GelVolution" in Topical Drug Delivery - Present and Beyond.Current pharmaceutical design · 2024Review
- Structure Identification and Functional Mechanism of Natural Active Components: A Special Issue.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
This work used the natural ingredient stigmasterol as an oleogelator to explore the effect of concentration on the properties of organogels. Organogels based on rapeseed oil were investigated using various techniques (oil binding capacity, rheology, polarized light microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy) to better understand their physical and microscopic properties. Results showed that stigmasterol was an efficient and thermoreversible oleogelator, capable of structuring rapeseed oil at a stigmasterol concentration as low as 2% with a gelation temperature of 5 °C. The oil binding capacity values of organogels increased to 99.74% as the concentration of stigmasterol was increased to 6%. The rheological properties revealed that organogels prepared with stigmasterol were a pseudoplastic fluid with non-covalent physical crosslinking, and the G' of the organogels did not change with the frequency of scanning increased, showing the characteristics of strong gel. The microscopic properties and Fourier transform infrared spectroscopy showed that stigmasterol formed rod-like crystals through the self-assembly of intermolecular hydrogen bonds, fixing rapeseed oil in its three-dimensional structure to form organogels. Therefore, stigmasterol can be considered as a good organogelator. It is expected to be widely used in food, medicine, and other biological-related fields.
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Registered trials
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