Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach

Recently, studies on the oleogelation, a promising strategy to construct oil, have attracted an increasing attention. In our study, emulsion-templated approach using zein as oleogelator was adopted to obtain edible oleogels by using oils with different degree of unsaturation. The formation, structure information, as well as linear and nonlinear rheological behaviors of oleogels were explored. Results showed that the storage modulus and apparent viscosity of emulsions were positively correlated to the oil polarity. All dried products showed a single broad endothermic peak, similar thermal decomposition pattern, and X-ray diffraction spectra peaks. The oleogelator-oleogelator (hydrogen bond and hydrophobic), oleogelator-oil (hydrophobic), and oil-oil (van der Waals) interactions might contribute to the network formation. Small amplitude oscillatory shear demonstrated oleogels featured high elastic and good thixotropic recovery properties. Large amplitude oscillatory shear showed corn oil-oleogel exhibited smaller nonlinearity and network structure deformation. Moreover, quercetin-loaded oleogels exhibited thermal reversibility and malleability regardless of oil phases. Therefore, oleogels with different oil phases might have great potent applications in 3D-printed food and active ingredients delivery. The study might provide significance for the application of protein-structured oil as a solid fat replacer.