Oleogels based on millet prolamin and basil essential oil: Fabrication, characterization, and application in puff...

This study investigated millet prolamin (MP) and basil essential oil (BEO)-based oleogels as sustainable substitutes for hydrogenated vegetable fat in puff pastry and 3D printing applications. Oleogels formulated with flaxseed oil, MP, BEO and ethyl cellulose (EC, a co-structuring agent) were characterized for physiochemical property, structural characteristics, rheological properties, antimicrobial ability, and oxidative stability. The results indicated that oleogels with BEO exhibited enhanced hardness (≥ 1.42 N), reduced oil loss (≤ 22.28 %), and facilitated a smoother, more continuous structure. Rheological analysis indicated that BEO-MP-based oleogels exhibited strong elastic properties (G' > G"), suggesting their suitability for 3D printing. In addition, antimicrobial ability and antioxidant experiments revealed that increased BEO concentration significantly enhanced the oleogels' antibacterial and antioxidant properties. GC-MS analysis identified 24 volatile compounds in BEO and confirmed the oleogels' protective effect on BEO's primary active components. Furthermore, the puff pastry prepared with BEO-MP-based oleogel showed enhanced flavor (score of 8.1) with minimal impact on other sensory attributes. These findings suggested that MP and BEO have great potential when combined to produce plant based oleogels. This combination holds promise for developing trans-free and low-saturated fatty acids oleogel-based foods, with the aim of providing theoretical reference for the application of oleogels such as in baked goods like puff pastry.