Oleogels loaded with lycopene structured using Zein/EGCG/Ca²⁺ complexes: Preparation, characterization and potential...

Area of Science:

• Food Science and Technology
• Materials Science
• Nutritional Science

Background:

• Oleogels are gaining traction as replacements for solid fats due to their beneficial viscoelastic properties and high polyunsaturated fatty acid content.
• Developing healthier fat alternatives for baked goods is crucial for public health and the food industry.

Purpose of the Study:

• To explore the potential of Zein/(-)-epigallocatechin-3-gallate/Ca2+ complexes oleogels loaded with lycopene as a substitute for solid fats in biscuit formulations.
• To characterize the physical, microstructural, and rheological properties of these lycopene-loaded oleogels.
• To evaluate the impact of these oleogels on the quality of biscuits.

Main Methods:

• An emulsion-templated method was employed to prepare Zein/(-)-epigallocatechin-3-gallate/Ca2+ complexes oleogels.
• Characterization included visual appearance, droplet size analysis, microstructure examination (SEM), and rheological property assessment.
• Lycopene loading was optimized, and its effect on oleogel properties was studied.
• Margarine in biscuit formulations was substituted with the optimized lycopene-loaded oleogels.

Main Results:

• Lycopene incorporation showed a dose-dependent effect, with optimal properties achieved at 0.3 mg/mL.
• The optimized oleogels exhibited high encapsulation efficiency (>90%), low oil loss (<2%), and dense network structures.
• Rheological analysis confirmed shear-thinning behavior, a gel-like structure, and thixotropic recovery.
• Biscuits formulated with lycopene-loaded oleogels displayed regular appearance, uniform color, and potential health benefits.

Conclusions:

• Zein/(-)-epigallocatechin-3-gallate/Ca2+ complexes oleogels loaded with lycopene are a viable and healthier alternative to traditional solid fats in baking.
• These oleogels offer excellent functional properties and potential health benefits, making them suitable for biscuit production.
• Further research can explore wider applications of these functional oleogels in the food industry.