Begona Gimenez
Abstract
Organogelation is one of the most novel and promising techniques for edible oil structuring. Oleogels have been widely used in pharmaceutical and cosmetic area as drug delivery matrices, but their application in food matrices is scarce. These systems may be a promising option for the fat replacing in food matrices and controlled delivery of lipophilic bioactive molecules in the small intestine, with low water solubility and high chemical instability. In this study, flaxseed oil based oleogels were designed, using beeswax as organogelator, as vehicle for the oral delivery of curcumin, the active principle of turmeric. The oxidative stability of oleogel and the potential bioaccessibility of curcumin during in vitro gastrointestinal digestion were evaluated.