INFORM February 2025 Volume 36 (2)

32 • inform February 2025, Vol. 36 (2)

However, no significant difference in superoxide dismutase activity between samples covered by EEO and EEO-loaded nanoemulsions over 14 days of storage was found. Bioactive nanoemulsions stabi lized by insect proteins would be an eco-friendly and safe approach to upholding quality standards in stored fruits and vegetables.

improved as the oleogel content increased. The freeze-thaw stability of bigels was impacted by the ratio of oil and water phases, with O/W systems enduring one additional freeze-thaw cycle compared to W/O systems. The bigel containing 40% oleogel (BG 40) and lemon essential oil significantly enhanced antioxidant properties, as mea sured by the levels of primary and secondary oxidation products. The antioxidative capacity of the gel, as indicated by the reduced devel opment of primary and secondary oxidation products, was 301.4% and 196.7% greater, respectively, compared to that of the pure oleo gel. Based on magnetic resonance imaging and sensory rating anal ysis, sample BG 40 demonstrated the most homogeneous structure and the best sensory properties. The sample BG 40, used as the fat substitute in preparing low-fat mayonnaise, reduced total oil content compared to full-fat mayonnaise. Our findings contributed to the development of low-fat mayonnaise using fish oil-based bigels, which exhibit exceptional sensory and antioxidant properties. Novel bigels based on walnut oil oleogel and chitosan hydrogel: Preparation, characterization, and application as food spread Chang, Li, et al. , International Journal of Biological Macromolecules , 260, Part 1, 129530, 2024. https://doi.org/10.1016/j.ijbiomac.2024.129530 This study developed new biphasic gel systems containing a walnut oil–based oleogel and a chitosan hydrogel and evaluated the application on food spread. The effects of different oleogela tors [γ-oryzanol/β-sitosterol (γ-ORY/β-SIT), candelilla wax/ span 65 (CW/SA), and mono- and diglycerides of fatty acids] were explored. Rheological analysis showed that γ-ORY/β-SIT-based bigel had the strongest gel strength, but XRD confirmed that β’ crystal form (d = 3.72 Å, 4.12 Å) was predominantly in the CW/ SA-based bigel, which was more appropriate for application as spread. The characteristics of CW/SA-based bigel with different oleogel fractions (40–80 wt%) were investigated. The microscopic images indicated that the hydrogels were dispersed as small drop lets in the oleogels after oleogel fraction reaching 60 %. The highest crystallinity was achieved when the oleogel fraction was 60 %, and

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Thais Lomonaco Teodoro da Silva teaches and conducts food sci ence research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid crystallization, and sonocrystallization.

Bigels, innovative biphasic systems combining the properties of hydrogels and oleogels, are revolutionizing the food industry. Their mechanical properties and versatility allow for several food appli cations such as nutrient delivery systems, fat replacers, and novel packaging materials. Hence, the articles selected bring some of those potential applications. Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise Sun, M., et al ., Food Hydrocolloids , 159, 110673, 2025. https://doi.org/10.1016/j.foodhyd.2024.110673 Low-fat mayonnaise has gained widespread popularity as a condiment, driven in part by the global rise in obesity rates, which is partially linked to excessive fat consumption. In this study, the bigel systems were designed by preparing fish oil oleogels and gela tin hydrogels to produce low-fat mayonnaise. As the oleogel content increased in bigels, a phase inversion shifted from oil-in-water (O/W) systems to water-in-oil (W/O) systems. Rheology and mechanical property analysis revealed that the hardness and gel strength of bigels

Low fat mayonnaise

Gelatin

Hydrogel

O/W bigel

O/W=4:6 water solution

70 °C Heating

Bi-continuous

Water

60 °C 10000 rpm

Lemon essential oil

Disperse

Oleogel

GMS

Disperse

Vinegar

Egg yolk powder

W/O bigel

60 °C Heating

Sugar

Sunflower oil

Salt

Fish oil