Influence of unsaturated fatty acids on the microstructural and functional properties of sunflower wax-based oleogel

Le résumé fourni par la source

Conventional fat-structured products associated with increased cardiovascular risks have driven the development of oleogels as promising alternatives for functional food matrices. This study systematically evaluates the combined effects of unsaturated fatty acid composition in sunflower wax (SFW)-based oleogels. As the result, walnut oil oleogels exhibited the lowest critical gelation concentration of sunflower wax (1.2 wt%), while camellia oil required the highest concentration (1.5 wt%). Oil binding capacity reached approximately 100% at 6% SFW concentration. Correlation analysis revealed significant positive correlations between polyunsaturated fatty acids (PUFAs) content and both hardness (R = 0.99) and crystallization temperature (R = 0.99). Conversely, monounsaturated fatty acids (MUFAs) content exhibited negative correlations with these physicochemical properties (R = -0.99 to -0.98). Enhanced van der Waals interactions in high-PUFAs systems reduced d-spacing (4.2 Å) and C-H peak redshifts (2920 cm -1 ), thereby promoting the formation of dense β’ -type crystal networks. These findings provide mechanistic insights into SFW-based oleogel formation, guiding rational design of tailored lipid systems for food applications. • PUFAs enhanced gel strength, whereas MUFAs reduced it. • PUFAs maximized van der Waals interactions to strengthen gel networks. • PUFAs improved oleogels’ rheological performance and thermal stability. • Sunflower wax-based oleogels could be used as a fat replacer in foodstuffs.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.