Title

Oleogel delivery system: Improving stability and bioaccessibility of bioactives

Relevance

{"ops":[{"insert":"The consumption of bioactive compounds has been associated with several health benefits to consumers. Bioactives are fat-soluble molecules naturally present in food sources. However, despite their natural occurrence in foods, bioactive compounds typically occur in limited amounts, too small to reach an effective concentration and provide these benefits. Also, majority of them are unstable and easily oxidized under various conditions, especially when exposed to the combination of oxygen, light, and/or heat during processing and storage. Besides, they can interact with some food ingredients and cause unfavorable effects on the sensory attributes of food products. To increase their beneficial effects and consequently improve consumers' health, a system to protect and stabilize these compounds in foods need to be developed. Thus, the research was conducted by NC A&T researchers to study and develop a natural, cost-effective, and efficient encapsulation technology for delivering bioactive that can be incorporated into food products. This study included the development of an innovative oleogel delivery system to carry the bioactive curcumin. Curcumin is a natural bioactive compound found in various medicinal herbs, particularly in turmeric.\n"}]}

Response

{"ops":[{"insert":"Researchers at NC A&T developed stable oleogel using rice bran wax and carnauba wax. The curcumin was incorporated into the oleogels and the oxidative stability and antimicrobial effects of curcumin-loaded oleogel was tested. Also, the consumer acceptance study of the food was carried out; the cake was prepared using curcumin loaded oleogel.\n"}]}

Results

{"ops":[{"insert":"The curcumin loaded oleogels exhibited extended shelf life and excellent oxidative stability, ensuring the protection and delivery of curcumin within the food matrix. Also, sensory evaluation revealed that cakes containing the oleogels has same flavor, texture, and appearance compared to control cakes made with traditional fats. The oleogel could be a stable delivery system for bioactive compounds, which could be integrated into food products without negatively affecting the taste, texture, and be the healthier fat alternative in baked foods. \n"}]}

Public Value Statement

{"ops":[{"insert":"The development and integration of oleogels into food products contribute to healthier dietary options, aligning with American Heart Association guidelines by reducing the saturated fat content in foods. \n"}]}

Primary Focus Area

Food Security

Secondary Focus Area

Food Security

Impact Statement