Structural and rheological characterization of starch-based eutecto-oleogel.

Area of Science:

• Food Science
• Materials Science
• Physical Chemistry

Background:

• Oleogels are structured liquid fats with potential in food, pharmaceutical, and cosmetic industries.
• Developing oleogels with desirable textural and functional properties remains a key challenge.
• Natural deep eutectic solvents (NADES) offer a promising avenue for oleogel formulation.

Purpose of the Study:

• To develop and characterize a novel oleogel using starch, beeswax, oil, and NADES.
• To investigate the impact of starch and NADES on oleogel properties.
• To optimize oleogel formulation for enhanced physical characteristics.

Main Methods:

• Formulation of oleogels with varying concentrations of starch, beeswax, oil, and NADES.
• Characterization using techniques such as texture analysis, rheology, and thermal analysis (DSC).
• Assessment of oil binding capacity, thermal behavior, and functional properties.

Main Results:

• A novel eutecto-oleogel was successfully developed with low hardness and high liquid fat content.
• Addition of starch and NADES enhanced oil binding capacity, thermal stability, and texture.
• An oleogel with 1% starch exhibited superior functional, textural, and flow properties, including a high fanning factor.
• Rheological tests indicated shear-thinning and frequency-independent behavior with no residual effect.
• Differential scanning calorimetry (DSC) revealed distinct crystallization and melting behaviors among the oleogels.

Conclusions:

• Starch and NADES play a crucial role in improving the physical properties of beeswax-based oleogels.
• The developed oleogel demonstrates significant potential for applications in food, pharmaceutical, and personal care products.
• This study provides valuable insights into oleogelation mechanisms using rice bran oil, NADES, and beeswax.