Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Oleogels are novel fat mimetic materials advancing healthier food product personalization.
• Low molecular weight compounds like gamma-oryzanol and beta-sitosterol can be used to develop oleogels.
• The formation of a tubular system in oleogels is influenced by oleogelator concentration, ratio, cooling rates, and storage periods.

Purpose of the Study:

• To assess the effects of distinct environmental conditions on sterol-based oleogel formation and stability.
• To investigate the influence of cooling rates, concentration, and storage on oleogel structure.
• To gain fundamental insight into the critical point of gelation and molecular stabilization time scales.

Main Methods:

• Small-angle X-ray scattering (SAXS) to identify molecular conformations.
• X-ray diffraction (XRD) for structural analysis.
• Confocal Raman spectroscopy to study molecular interactions and stabilization.
• Rheology and polarized microscopy to evaluate texture and visual characteristics.

Main Results:

• Different cooling rates were found to influence oleogel texture, as indicated by long, rod-like conformations observed via SAXS.
• Raman spectra revealed that stabilization time is linked to interfibrillar aggregation, with distinct behaviors observed at 8 and 10 wt% concentrations.
• A direct relationship between ferulic acid and tubular formation was established.

Conclusions:

• Understanding the structuring mechanisms of oleogelation is crucial for the processing and manufacturing of novel foods.
• The study provides fundamental insights into the molecular stabilization and gelation kinetics of sterol-based oleogels.
• Optimizing environmental conditions like cooling rates and concentration is key to controlling oleogel formation and stability for food applications.