Characterization of oleogels containing olive oil, beeswax, and orange essential oil

N.  Yaman; Ö.  Özdestan Ocak

doi:10.3989/gya.0434251.2319

Autores/as

N. Yaman General Directorate of Agricultural Research and Policies, Aegean Agricultural Research Institute, Quality and Technology Laboratory - Faculty of Engineering, Department of Food Engineering, Ege University https://orcid.org/0000-0002-2264-6107
Ö. Özdestan Ocak Faculty of Engineering, Department of Food Engineering, Ege University https://orcid.org/0000-0003-0967-8865

DOI:

https://doi.org/10.3989/gya.0434251.2319

Palabras clave:

Aceite esencial, Análisis térmico, Análisis de textura, Capacidad de unión de aceites, Diseño de Box-Behnken, Estabilidad oxidativa

Resumen

Los oleogeles son sistemas oleosos estructurados que se proponen como alternativas a las grasas trans y saturadas. Este estudio tuvo como objetivo optimizar un oleogel de cera de abeja a base de aceite de oliva, enriquecido con aceite esencial de naranja (AEO), para mejorar la capacidad de unión al aceite, las características texturales y la estabilidad oxidativa. Mediante un diseño de Box-Behnken, la formulación óptima (11,40 % BW, 80 °C de temperatura de calentamiento y 20 °C de temperatura de enfriamiento) mostró una alta capacidad de unión al aceite (99,58 %), mejor firmeza y cohesión, y un bajo índice de peróxidos (12,81 meq O₂/kg). Los análisis reológicos y de DSC confirmaron una red cristalina estable y termorreversible. Cabe destacar que el D-limoneno mostró una alta estabilidad volátil durante el almacenamiento, lo que indica que la matriz cristalina de BW retuvo eficazmente los componentes funcionales y favoreció la resistencia oxidativa. Estos hallazgos demuestran el potencial del oleogel optimizado como una fase lipídica más saludable y un vehículo para bioactivos volátiles. Estudios futuros deberían evaluar su rendimiento en aplicaciones alimentarias reales.

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