Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions

Similar to water-in-oleogel emulsions, glycerol-in-oleogel emulsions may be of food value and can also be used as carriers for neither hydrophilic nor lipophilic substances (e.g. resveratrol, etc.). Meanwhile, it is not clear that whether the natural wax can facilitate the formation of such non-aqueous emulsions. This study approached the influence of different concentrations of rice bran wax (RBW) on the physical properties and stability of resveratrol-loaded glycerol-in-oleogel emulsions. The results displayed that the utilization of higher levels of RBW could result in the formation of emulsions with larger droplet sizes, more elastic behaviours, better thermal stabilities, and more needle-like β’ crystals formed in the outer continuous phase. Moreover, a higher retention of resveratrol and a lower oxidation rate were observed for the emulsions prepared with higher levels of RBW, indicating the emulsions containing higher quantities of RBW could possess better storage and oxidative stability. These findings allowed the better understanding of the concentration-dependent properties of oleogel-based non-aqueous emulsions, which might have great potential applications in food industry.