Effect of Glyceryl Monoolein Addition on the Foaming Properties and Stability of Whipped Oleogels
Eleftherios G. Andriotis,
Paraskevi-Kyriaki Monou,
George Komis,
Nikolaos Bouropoulos,
Christos Ritzoulis,
Georgios Delis,
Evangelos Kiosis,
Georgios Arsenos,
Dimitrios G. Fatouros
Affiliations
Eleftherios G. Andriotis
Laboratory of Pharmaceutical Technology, Department of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
Paraskevi-Kyriaki Monou
Laboratory of Pharmaceutical Technology, Department of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
George Komis
School of Biology, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
Nikolaos Bouropoulos
Department of Materials Science, University of Patras, GR 26504 Patras, Greece
Christos Ritzoulis
Department of Food Science and Technology, International Hellenic University, Alexander Campus, GR 57400 Thessaloniki, Greece
Georgios Delis
Laboratory of Pharmacology, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
Evangelos Kiosis
Clinic of Farm Animals, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
Georgios Arsenos
Laboratory of Animal Husbandry, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
Dimitrios G. Fatouros
Laboratory of Pharmaceutical Technology, Department of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
Medium Chain Triglyceride (MCT) oil was successfully combined with Glyceryl Monostearate (GMS) and Glyceryl Monoolein (GMO) to form oleogels that were subsequently whipped to form stable oleofoams. The co-crystallization of GMS and GMO at a ratio of 20:1, 20:2.5, and 20:5 within MCT oil was studied through Differential Scanning Calorimetry (DSC), X-ray Diffraction analysis (XRD), rheological analysis, Fluorescence Recovery after Photobleaching (FRAP), Fourier Transform Infrared Spectroscopy (FTIR), and polarized microscopy. The addition of 5% GMO resulted in the production of more stable oleogels in terms of crystal structure and higher peak melting point, rendering this formulation suitable for pharmaceutical applications that are intended to be used internally and those that require stability at temperatures close to 40 °C. All formulations were whipped to form oleofoams that were evaluated for their storage stability for prolonged period at different temperatures. The results show that oleofoams containing 5% MGO retained their foam characteristics even after 3 months of storage under different temperature conditions.
