Preparation, characterization, and oxidative stability of black soybean oil body-based oleogels

Oil bodies (OBs) are natural emulsions existing in the form of proteins wrapping liquid oil. Due to their environmentally friendly extraction process, rich nutrition, and natural emulsification characteristics, OB exhibits great potential for application in the food industry. In this study, we combined black soybean oil body (BSOB) emulsion separately with four anionic polysaccharides including carrageenan (C), pectin (P), sodium alginate (S), and xanthan (X) through electrostatic deposition. We then prepared BSOB-based oleogels using the emulsion template method. Additionally, we evaluated the microstructure and physical properties of the oleogels such as oil holding capacity, texture, rheological properties, and oxidative stability using confocal laser scanning microscope (CLSM), a rheometer, texture analyzer, differential scanning calorimeter, and other instruments. The results showed that the electrostatic interaction between anionic polysaccharides and BSOB emulsion reduced BSOB aggregation and increased BSOB stability, thus reducing the leakage of oil droplets in BSOB from the three-dimensional (3D) structure during the freeze-drying process. After adding anionic polysaccharides, the gel strength of the oleogels improved, and the oil holding capacity and oxidation stability also significantly increased ( P < 0.05). Furthermore, the thermal stability of the oleogels formed by BSOB and carrageenan was higher than those formed with other anionic polysaccharides, potentially due to its high ζ-potential value of electrostatic interaction (−33.87 mV). Overall, this study proposes a novel strategy for preparing black bean oil bodies into stable new oleogels, providing a new perspective for replacing artificial solid fats with natural oil bodies.