ArticleGels (Basel, Switzerland)2026
Mechanical Regimes in Gelatin and Gellan Gum Bigels: Structure-Function Relationships and Dual Delivery of Carob Fruit Extracts.
Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Bigels (BGs) were formulated using gelatin (GA) or gellan gum (GG) hydrogels (HGs) combined with beeswax-structured oleogels (OGs). Carob fruit extracts-an inositol-rich fraction (I-CFE) and a polyphenol-rich fraction (P-CFE)-were incorporated into the HG and OG phases, respectively, to enable dual delivery. The effects of composition on rheological, textural, thermal, color, and stability properties were evaluated at HG/OG ratios of 70/30, 60/40, and 50/50. GG-based BGs formed rigid, coherent, and crystal-reinforced networks, exhibiting the highest oscillatory stiffness and complex viscosity. GA-based BGs developed softer, more deformable, and viscous structures, with mechanical behavior strongly governed by damping and water content. Increasing OG content reinforced GG BGs through beeswax-crystal integration, whereas in GA it increased oscillatory stiffness but weakened the cohesive, viscous, and recoverable characteristics of the protein network. Categorical principal component analysis (CATPCA) revealed two mechanical domains: a GA-associated regime dominated by viscosity, penetration resistance, and loss factor (tan
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