ArticleFood science and biotechnology2024
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Characterization of Plant-Based Milk-Derived "Fujiharu Butter": Comparison With Butter and Butter-Like Substitutes.Journal of food science · 2026Article
- Structural and functional properties of beeswax-taro starch-based bigels: effect of the oleogel:hydrogel ratio.Food science and biotechnology · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
This study delineates biobased foods. Curcumin (CRU) delivery modules were studied using pectin gel, Sesame oil (SO), and Kokum butter (KB) oleogel (OG). SB1, the control, has 10% OG. The pectin gel between 10 and 50% oleogel were emulsified by 2.5% tween 80. Surface, physical, chemical, and physiochemical properties of prepared bigels were examined. Microscopic studies show biphasic feature. With OG content, FTIR shows hydrogen bonding increasing and decreasing. XRD confirmed gel amorphousness. Stress relaxation indicated 10% control bigel had considerably less strength. Bigel impedance factors increased considerably with OG content, according to impedance profiles. The moisture study found that replacing hydro phase with OG phase in formulations reduced moisture content from 10 to 50%. Less CRU released from 20 to 50% bigel matrices than 10% during in vitro studies. Acidic pH hindered polymer relaxation, altering release behaviour. Overall, the bigels were studied and shown to regulate oral CRU administration. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01559-3.
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