Structure and antioxidant characteristics of diacylglycerol-based oleogels: A comparison with triacylglycerol systems

This study compared the effects of γ-oryzanol/β-sitosterol combined with monoglyceride (MAG) as composite gelators on soybean diacylglycerol (DAG) and triacylglycerol (TAG)-based oleogels. Results showed that TAG and DAG systems formed stable oleogels with high mechanical strength at γ-oryzanol/β-sitosterol concentrations of 4% and 8%, respectively. The subsequent addition of 1% MAG significantly reduced gel hardness (more pronounced in DAG), while the oil-binding capacity remained largely unaffected. Microstructural and FTIR analyses revealed that MAG transformed the crystal shape of DAG and TAG-based oleogels from a needle-like arrangement to clustered networks, and the intermolecular interactions were primarily driven by van der Waals forces. Accelerated oxidation demonstrated that while DAG exhibited higher oxidation rates than TAG in liquid and oleogels, the DAG composite gel displayed enhanced oxidative stability compared to γ-oryzanol/β-sitosterol only systems. These findings clarify the differences between DAG and TAG based oleogels, demonstrating the potential for MAG-phytosterol composite oleogels in functional foods.