MP-based plant oleogels structuring with various unsaturated oil: Fabrication, characterization, and in-vitro digestion.

Abstract

Recently, research on the plant-based oleogels, has gained significant attention as a promising approach for oil formulation. In this research, emulsion-templated technique utilizing millet prolamin (MP) as oleogelator was employed for crafting edible oleogels from various vegetable oils of varying degree of unsaturation. The focus of the study was to examine the formation process, structural characteristics, rheological properties, and lipid digestion of these oleogels. The results indicated that MP-based oleogels exhibited uniform morphology and low oil loss. The construction of the oleogel network could be attributed to hydrogen bonding between oleogelator molecules, hydrophobic interactions among the oleogelator molecules and between the oleogelator and oil, as well as van der Waals forces between the oil molecules themselves. Increasing MP concentration formed a denser oleogel network, and exhibited greater elastic moduli (G') and viscous moduli (G''). Additionally, 8 % MP oleogel prepared from flaxseed oil with high linolenic acid showed low oil loss, high hardness and efficient release of free fatty acids. These results indicated the potential of MP as an oleogelator in creating oleogels, and it is promising for fabricating trans-free and low-saturated oleogel-based products.