Atomic Force Microscopy of Phytosterol Based Edible Oleogels

Andrew Matheson; Vasileios Koutsos; Stephen Robert Euston; Paul Clegg

doi:10.3390/gels9090750

Atomic Force Microscopy of Phytosterol Based Edible Oleogels

Andrew Matheson, Vasileios Koutsos, Stephen Robert Euston, Paul Clegg

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Abstract

This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.

Original language	English
Article number	750
Journal	Gels
Volume	9
Issue number	9
DOIs	https://doi.org/10.3390/gels9090750
Publication status	Published - 15 Sept 2023

Keywords

atomic force microscopy
oleogels
phytosterols
triglycerides

ASJC Scopus subject areas

Bioengineering
Biomaterials
Organic Chemistry
Polymers and Plastics

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title = "Atomic Force Microscopy of Phytosterol Based Edible Oleogels",

abstract = "This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.",

keywords = "atomic force microscopy, oleogels, phytosterols, triglycerides",

author = "Andrew Matheson and Vasileios Koutsos and Euston, {Stephen Robert} and Paul Clegg",

note = "Funding Information: The authors acknowledge financial support from the BBSRC DRINC project (grant number BBSRC BB/M027597/1). For the purpose of open access, the author has applied a Creative Commons Attribution (CC BY) licence to any Author Accepted Manuscript version arising from this submission. Publisher Copyright: {\textcopyright} 2023 by the authors.",

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AU - Koutsos, Vasileios

AU - Euston, Stephen Robert

AU - Clegg, Paul

N1 - Funding Information: The authors acknowledge financial support from the BBSRC DRINC project (grant number BBSRC BB/M027597/1). For the purpose of open access, the author has applied a Creative Commons Attribution (CC BY) licence to any Author Accepted Manuscript version arising from this submission. Publisher Copyright: © 2023 by the authors.

PY - 2023/9/15

Y1 - 2023/9/15

N2 - This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.

AB - This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.

KW - atomic force microscopy

KW - oleogels

KW - phytosterols

KW - triglycerides

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ER -

Atomic Force Microscopy of Phytosterol Based Edible Oleogels

Abstract

Keywords

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