foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-2-213-220foodsyst-768Research ArticleСтатьиAssessment of safety and tolerability of hybrid gel oral administration in an experiment on Wistar ratsОценка безопасности и переносимости перорального применения гибридного геля в эксперименте на крысах линии Wistarhttps://orcid.org/0000-0003-2923-9202НеповинныхН. В.NepovinnykhN. V.

Наталия Владимировна Неповинных — доктор технических наук, доцент, профессор, кафедра технологии продуктов питания

410012, Россия, Саратов, проспект Петра Столыпина, зд. 4, стр. 3

Тел.: +7–917–209–30–94

Nataliia V. Nepovinnykh, Doctor of Technical Science, Professor, Foodstuff Technology Department

4, building 3, Peter Stolypin Ave., 410012, Saratov, Russia

Tel.: +7–917–209–30–94

nnepovinnykh@yandex.ruhttps://orcid.org/0000-0003-2164-8140КозловС. В.KozlovS. V.

Сергей Васильевич Козлов — доктор ветеринарных наук, профессор, кафедра болезни животных и ветеринарно-санитарная экспертиза

410012, Россия, Саратов, проспект Петра Столыпина, зд. 4, стр. 3

Тел.: +7–917–214–19–38

Sergey V. Kozlov, Doctor of Veterinary Science, Professor, Animal Diseases and Veterinary and Sanitary Expertise Department

4, building 3, Peter Stolypin Ave., 410012, Saratov, Russia

Tel.: +7–917–214–19–38

kozlovsv@sgau.ruhttps://orcid.org/0000-0001-7300-3956ЗирукИ. В.ZirukI. V.

Ирина Владимировна Зирук — доктор ветеринарных наук, профессор, кафедра морфологии, патологии животных и биологии

410012, Россия, Саратов, проспект Петра Столыпина, зд. 4, стр. 3

Тел.: +7–917–324–48–56

Irina Vladimirovna Ziruk, Doctor of Veterinary Sciences, Professor, Department of Morphology, Animal Pathology and Biology

4, building 3, Peter Stolypin Ave., 410012, Saratov, Russia

Tel.: +7–917–324–48–56

iziruk@yandex.ruhttps://orcid.org/0000-0002-2468-9725КуценковаВ. С.KutsenkovaV. S.

Василисса Сергеевна Куценкова — кандидат технических наук, доцент, кафедра технологии продуктов питания

410012, Россия, Саратов, проспект Петра Столыпина, зд. 4, стр. 3

Тел.: +7–927–115–66–01

Vasilissa S. Kutsenkova, Candidate of Technical Science, Docent, Foodstuff Technology Department

4, building 3, Peter Stolypin Ave., 410012, Saratov, Russia

Tel.: +7–927–115–66–01

vasilissakutsenkova@yandex.ruhttps://orcid.org/0000-0001-7662-5945ГоргиЗ. Б.GhorghiZ. B.

Горги Зохре Б. — PhD, отдел пищевых сенсорных и когнитивных наук, Научно-исследовательский институт пищевых наук и технологий97895, Иран, Мешхед, 12 км, трасса Мешхед-Кучан

Факультет инноваций в биологических, агропродовольственных и лесных системах, Университет Тушии01100 Витербо, Италия

Tel.: +98 35425365

Zohreh Baratian Ghorghi, PhD, Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST)Km. 12 Quchan Highway-Mashhad, Mashhad, Iran

Department for Innovation in Biological, Agro-Food, and Forest Systems, University of Tuscia 01100 Viterbo, Italy

Tel.: +98 35425365

zbg_82@yahoo.comhttps://orcid.org/0000-0002-2799-6982ХесаринеджадМ. А.HesarinejadM. A.

Хесаринеджад Мохаммад А. — PhD, доцент, отдел пищевых сенсорных и когнитивных наук, Научно-исследовательский институт пищевой науки и технологии

91895, Иран, Мешхед, 12 км, трасса Мешхед-Кучан

Tel.: +98 35425365

Mohammad Ali Hesarinejad, PhD, Assistant Professor, Department of Food Sensory and Cognitive Science

Km. 12 Quchan Highway-Mashhad, Mashhad, Iran

Tel.: +98 35425365

ma.hesarinejad@gmail.comhttps://orcid.org/0000-0001-7467-4778ЕганехзадС.YeganehzadS.

Еганехзад Самира — PhD, адъюнкт профессор, отдел пищевых сенсорных и когнитивных наук, Научно-исследовательский институт пищевой науки и технологии

91895, Иран г. Мешхед, 12 км, трасса Мешхед-Кучан

Tel.: +98 35425365

Samira Yeganehzad, PhD, Associate Professor, Department of Food Sensory and Cognitive Science

Km. 12 Quchan Highway-Mashhad, Mashhad, Iran

Tel.: +98 35425365

s.yeganehzad@rifst.ac.irСаратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. ВавиловаРоссияSaratov State University of Genetics, Biotechnology and Engineering named after N. I. VavilovRussian FederationНаучно-исследовательский институт пищевых наук и технологий; Университет ТускиаИранResearch Institute of Food Science and Technology; University of TusciaIslamic Republic of IranНаучно-исследовательский институт пищевых наук и технологийИранResearch Institute of Food Science and TechnologyIslamic Republic of Iran20251807202582213220Copyright © Nepovinnykh N.V., Kozlov S.V., Ziruk I.V., Kutsenkova V.S., Ghorghi Z.B., Hesarinejad M.A., Yeganehzad S., 20252025Неповинных Н.В., Козлов С.В., Зирук И.В., Куценкова В.С., Горги З.Б., Хесаринеджад М.А., Еганехзад С.Nepovinnykh N.V., Kozlov S.V., Ziruk I.V., Kutsenkova V.S., Ghorghi Z.B., Hesarinejad M.A., Yeganehzad S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/768

Due to the negative health effects such as cardiovascular diseases, diabetes and obesity, the consumers avoid foods high in saturated fatty acids. For this reason, one of the main goals of the food industry is to develop the substitutes for solid fats rich in unsaturated fatty acids. Recent studies have shown that oleogels can successfully replace saturated fats in various foods such as cakes, biscuits, meat products, chocolate and ice cream. We have developed a hybrid gel in which oleogel is made up from the composition of hydrogel and oleogel in a ratio of 5:95. The hydrogel is obtained from a 2 % solution of sodium alginate in combination with oleogel made from grape seed oil and beeswax in a concentration of 20 %. The safety assessment of the food hybrid gel was carried out on laboratory animals (linear Wistar rats). The animals were split into three groups to conduct the research. The rats of the first group got per oral injection with the gel being researched at a dose of 1 g of hybrid gel / kg of rat weight, the second group received three-fold increased dose — 3 g of hybrid gel / kg of rat weight for 30 days, the third control group was fed with a standard diet. Based on the results obtained, the safety and tolerability of oral administration of an edible hybrid gel based on oleogel made up from beeswax in Wistar rats was defined. The prospects for creating edible hybrid gels with oleogel from beeswax seem promising, as they solve current dietary and health issues while providing functional and sensory benefits in food formulations.

Негативные последствия для здоровья, такие как сердечно-сосудистые заболевания, диабет и ожирение, в том числе связанные с чрезмерным потреблением продуктов с высоким содержанием насыщенных жиров, призывают пищевую промышленность разрабатывать новые технологии заменителей твердых жиров, богатых ненасыщенными жирными кислотами. Недавние исследования показали, что олеогели могут успешно заменять насыщенные жиры в различных пищевых продуктах, таких как торты, печенье, мясные изделия, шоколад и мороженое. Нами разработан способ производства гибридного геля из смеси гидрогеля и олеогеля в соотношении 5:95, соответственно. Гидрогель представляет собой 2 %-ый раствор альгината натрия. Олеогель был изготовлен из масла виноградных косточек и пчелиного воска в концентрации 20 %. Оценку безопасности пищевого гибридного геля осуществляли на лабораторных животных (крысы линии Wistar). Для проведения исследований было сформировано три группы животных. Крысам первой группы орально вводили исследуемый гель в дозе 1 г гибридного геля/кг массы крысы, второй в трехкратно увеличенной дозе — 3 г гибридного геля/кг массы крысы в течение 30 дней, третья группа контрольная — содержалась на стандартном рационе. На основании полученных результатов была установлена безопасность и переносимость перорального применения съедобного гибридного геля на основе олеогеля из пчелиного воска на крысах линии Wistar. Перспективы создания съедобных гибридных гелей с олеогелем из пчелиного воска представляются многообещающими, поскольку они решают текущие диетические проблемы и проблемы со здоровьем, обеспечивая при этом функциональные и сенсорные преимущества в рецептурах пищевых продуктов.

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The authors declare that there are no conflicts of interest present.