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<p>This study aimed to (1) assess the impact of curcumin addition and temperature variation on the structure and oxidative stability of chia oil and beeswax oleogels and (2) explore the potential of these oleogels as fat replacers in model chicken sausages. Oleogels were prepared at 8, 10, and 12% <i>w/w</i>, and their physicochemical properties (oil-binding capacity; %released oil; color; microscopic structure; X-ray diffraction; and thermal, textural, and rheological properties) were evaluated. Oxidative stability was assessed over 30 days at two temperatures (4 and 25&#xa0;℃). Model chicken sausages were prepared with varying levels of fat replacement (25, 50, 75, and 100%). Standard analyses were conducted, and results compared with the control. The findings revealed that higher beeswax concentrations improved texture and oil-binding capacity. Curcumin-added oleogels displayed densely packed crystals, especially at 12%. High oxidative stability was observed at 4&#xa0;℃, especially in curcumin-added oleogels. The 12% oleogels at 4&#xa0;℃ were selected for sausage production owing to their potential fat utilization. Fat replacement affected sausage color and texture, with up to 50% replacement yielding comparable characteristics to that of the control.</p>

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Effects of curcumin and storage temperature on chia oil–beeswax oleogel as a fat replacer in model chicken sausage

  • 期刊论文

  • 发表日期：

    2026年4月7日

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  • Johnson Diaz Llagas,
  • Jong Bang Eun,
  • Koo Bok Chin

摘要

This study aimed to (1) assess the impact of curcumin addition and temperature variation on the structure and oxidative stability of chia oil and beeswax oleogels and (2) explore the potential of these oleogels as fat replacers in model chicken sausages. Oleogels were prepared at 8, 10, and 12% w/w, and their physicochemical properties (oil-binding capacity; %released oil; color; microscopic structure; X-ray diffraction; and thermal, textural, and rheological properties) were evaluated. Oxidative stability was assessed over 30 days at two temperatures (4 and 25 ℃). Model chicken sausages were prepared with varying levels of fat replacement (25, 50, 75, and 100%). Standard analyses were conducted, and results compared with the control. The findings revealed that higher beeswax concentrations improved texture and oil-binding capacity. Curcumin-added oleogels displayed densely packed crystals, especially at 12%. High oxidative stability was observed at 4 ℃, especially in curcumin-added oleogels. The 12% oleogels at 4 ℃ were selected for sausage production owing to their potential fat utilization. Fat replacement affected sausage color and texture, with up to 50% replacement yielding comparable characteristics to that of the control.