High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes

Oleogels have been pointed out as a potential alternative for saturated and trans-fat replacement, but their successful application in food remains a challenge. This research aimed to explore the production of oleogels formed by an indirect approach and their further application to pound cakes. Oleogels were obtained from a scaffold of percolating 3D network of biopolymer, primarily adsorbed at the interface of an oil-in-water high internal phase emulsion (HIPE) (φ = 0.80). Precursor HIPEs were stabilized by sodium caseinate (SC) - quercetin (Q) covalent complexes formed via an alkaline process or only SC. Better HIPEs for oleogel production were stabilized by SC-Q complexes instead of the native protein. SC-Q complexes acted as functional emulsifiers providing great protection against oil release after shearing and less formation of hydroperoxides and malonaldehyde in oleogels. In addition, oleogels obtained after drying (water removal) at the highest studied temperature (120 °C) did not show surface oil release. Finally, the performance of these oleogels was assessed in pound cakes in comparison to palm fat (PF) and sunflower oil (SO) as controls. Apparent viscosity and aeration of oleogel-based cake batters were lower than PF. However, after baking, the specific volume of cakes with oleogels was higher than the PF formulation. Nevertheless, the quality parameters of the cakes produced with oleogels (SC or SCQ) were similar to those prepared with SO. These outcomes incite further research guiding the practical application of oleogels, building knowledge to define components and processes to design saturated and trans-fat-free products.