Mango kernel fat-based oleogel via the emulsion-template method associated with soybean protein: Multiple...

In this study, food-grade oleogels with high digestion and delivery capabilities were successfully prepared using the emulsion-template method with mango kernel fat (MKF) assisting by soybean protein. Microstructural, infrared spectrum, diffraction pattern and fluorescence spectrum analysis of oleogels revealed that MKF droplets or crystals were co-crosslinked by soy protein isolate (SPI) and glyceryl monostearate (GMS) under the action of non-covalent force, forming a dense gel network. Textural and rheological measurements of oleogels containing 70 % oil phase exhibited the highest gel strength (716.99 g), hardness (1056.87 g), and greater resistance to external deformation. Additionally, the internal network formation reduces the oxidation rate of MKF. In vitro digestion indicated that the digestibility of the oleogel reached 57.84 %, demonstrating high encapsulation efficiency (96.98 %) and bioavailability (44.51 %) for astaxanthin. This study demonstrates their superior potential for applications in food and medical fields, while also enhances the understanding of plant protein-edible oil interactions.