Novel oleogel formulation based on amaranth oil: Physicochemical characterization.

Area of Science:

• Food Science and Technology
• Materials Science
• Nutritional Biochemistry

Background:

• Oleogels (OGs) offer a structured fat alternative, but their characteristics depend on the gelling agent and oil used.
• Amaranth oil is rich in essential fatty acids but lacks the solid structure of conventional fats.
• Monoglyceride (MG) is explored as a potential oleogelator for amaranth oil.

Purpose of the Study:

• To characterize oleogels produced from amaranth oil using varying concentrations of monoglyceride (MG).
• To evaluate the physicochemical, structural, and oxidative stability properties of these amaranth oil oleogels.
• To compare the oleogels' properties with amaranth oil and cocoa butter (CB).

Main Methods:

• Oleogel formulation using 7%, 9%, 10%, and 12% MG in amaranth oil.
• Physicochemical and structural analysis using pulsed nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and gas chromatography (GC).
• Oxidative stability assessment during storage at ambient temperature.

Main Results:

• Oleogels exhibited enhanced oxidative stability compared to pure amaranth oil.
• Increased MG concentration promoted needle-shaped crystal formation and oil entrapment.
• MG significantly increased amaranth oil's solid content to 11%, forming a solid structure.
• Crystalline structures similar to cocoa butter were observed in the oleogels.
• Fatty acid profiles, including linoleic acid, were well-preserved with only 2%-6% reduction.

Conclusions:

• Monoglyceride effectively gels amaranth oil, creating a structured product with improved oxidative stability.
• The resulting oleogels possess crystalline properties comparable to cocoa butter.
• Amaranth oil oleogels represent a viable structured fat alternative that retains essential fatty acids.