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<p>The rising demand for health-oriented food products has driven the exploration of oleogels as functional fat alternatives. This work focuses on formulating an ethyl cellulose biofilm–oleogel matrix for curcumin delivery in the form of candy, leveraging ethyl cellulose’s strong oleogelation ability above its glass transition temperature. The optimized formulation of 10% exhibited uniform dispersion, good structural integrity, and maintained its antioxidant efficiency, with an oil binding capacity of 96%. Greater oxidative stability was observed for 10% oleogel, along with DPPH radical-scavenging activity of oleogel-based candy was found to be 80%. From the drug release study, the release of curcumin from the candies was found to be 62.17%. Moisture content and ash content were also determined. The sensory evaluation indicated high visual appeal and moderate overall acceptability however, refinement of texture and aroma could further enhance consumer response. In summary, the developed EC biofilm–oleogel curcumin candy presents a sustainable, thermally stable, and nutraceutically enriched delivery platform, offering significant potential for functional food and health supplement applications.</p>

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Preparation of curcumin candy by fabricating novel ethyl cellulose biofilm as oleogelator: ‘‘Translating oleogel technology into functional confectionery’’

  • 期刊论文

  • 发表日期：

    2025年12月30日

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  • Adrija Kheto,
  • Madhulika Yadav,
  • Tejaswini Mohanty,
  • Sujata Mohapatra

摘要

The rising demand for health-oriented food products has driven the exploration of oleogels as functional fat alternatives. This work focuses on formulating an ethyl cellulose biofilm–oleogel matrix for curcumin delivery in the form of candy, leveraging ethyl cellulose’s strong oleogelation ability above its glass transition temperature. The optimized formulation of 10% exhibited uniform dispersion, good structural integrity, and maintained its antioxidant efficiency, with an oil binding capacity of 96%. Greater oxidative stability was observed for 10% oleogel, along with DPPH radical-scavenging activity of oleogel-based candy was found to be 80%. From the drug release study, the release of curcumin from the candies was found to be 62.17%. Moisture content and ash content were also determined. The sensory evaluation indicated high visual appeal and moderate overall acceptability however, refinement of texture and aroma could further enhance consumer response. In summary, the developed EC biofilm–oleogel curcumin candy presents a sustainable, thermally stable, and nutraceutically enriched delivery platform, offering significant potential for functional food and health supplement applications.