Characterization and comparison of physical properties and in vitro simulated digestion of multi-component oleogels with different molecular weights prepared by the direct method

Due to the hazards of trans fatty acids and saturated fatty acids to human health, research on novel structured lipid-oleogels as lipid substitutes has attracted increasing attention. However, oleogelators of different molecular weights, oils of different properties, and adding lipophilic bioactive substances (LBAS) and/or surfactants to the system lead to differences in oleogel properties. This study characterized and compared the physical properties and in vitro simulated digestion of different multi-component oleogels of carnauba wax oleogels (CWOs), β-sitosterol/lecithin oleogels (S/LOs), and ethyl cellulose oleogels (ECOs) prepared by the direct method. Oleogel strength decreased in the order ECOs > CWOs > S/LOs and peanut oil oleogels > soybean oil oleogels. Regardless of oleogel type, resveratrol (RE) loading and surfactant addition altered the self-assembly or co-assembly behavior of oleogels, which improved their hardness, oil binding capacity (OBC), thermal stability, solid fat content (SFC), viscoelasticity, and RE loading capacity/encapsulation efficiency. The network structure of the different oleogels and the molecular properties of the oleogelators led to differences in the in vitro digestion of multi-component oleogels. Differences in oleogel processing conditions altered their degree of lipolysis and the bioavailability of RE within it. This research sets the direction toward the development of healthier fat substitutes in the future.