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<p>Recently, consumers have increasingly demanded healthier foods with reduced total and saturated fat contents. This study aimed to develop and characterize novel oleogels and emulsion gels using the underexplored Tucumã-do-Amazonas oil as a potential fat replacer in food products. Carnauba wax and gelatin were used as gelling agents in the oleogels and emulsion gels, respectively. The macroscopic results showed that 6&#xa0;% of carnauba wax and 2&#xa0;% of gelatin can effectively promote the Tucumã-do-Amazonas oil structuration due to crystals (oleogels) and emulsion-filled gels (emulsion gels) structures identified by microscopy observation. Furthermore, these gelling agents promoted the formation of visibly denser networks, reaching approximately 100&#xa0;% and 84&#xa0;% oil binding capacity for emulsion gels (sample TEM8) and oleogels (sample TOG10), respectively. Rheological measurements confirmed solid-like behavior (storage modulus-G′ &gt; loss modulus-G″) and superior viscoelastic properties for EGs (presence of linear viscoelastic region and higher crossover points around 100&#xa0;% of strain), indicating a more cohesive and stable protein network compared with oleogels. Both the method and the concentration of the gelling agents influenced the color and microstructure: systems with wax presented an opaquer appearance, while those with gelatin resulted in more translucent systems due to the protein network. The results indicated that these systems have promising potential for the inclusion of Amazon functional oils in food products, as they have the potential to improve the stability, nutritional value, and the sustainable use of local resources.</p>

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Development and Characterization of Amazon Tucumã Oil–Based Oleogels and Emulgels with Carnauba Wax and Gelatin

  • 期刊论文

  • 发表日期：

    2025年12月6日

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  • Rogério Willian Silva dos Santos,
  • Ana Leticia Kincheski Coelho,
  • Md. Jannatul Ferdaus,
  • Roberta Claro da Silva,
  • Marcos Rogério Mafra,
  • Tirzhá Lins Porto Dantas

摘要

Recently, consumers have increasingly demanded healthier foods with reduced total and saturated fat contents. This study aimed to develop and characterize novel oleogels and emulsion gels using the underexplored Tucumã-do-Amazonas oil as a potential fat replacer in food products. Carnauba wax and gelatin were used as gelling agents in the oleogels and emulsion gels, respectively. The macroscopic results showed that 6 % of carnauba wax and 2 % of gelatin can effectively promote the Tucumã-do-Amazonas oil structuration due to crystals (oleogels) and emulsion-filled gels (emulsion gels) structures identified by microscopy observation. Furthermore, these gelling agents promoted the formation of visibly denser networks, reaching approximately 100 % and 84 % oil binding capacity for emulsion gels (sample TEM8) and oleogels (sample TOG10), respectively. Rheological measurements confirmed solid-like behavior (storage modulus-G′ > loss modulus-G″) and superior viscoelastic properties for EGs (presence of linear viscoelastic region and higher crossover points around 100 % of strain), indicating a more cohesive and stable protein network compared with oleogels. Both the method and the concentration of the gelling agents influenced the color and microstructure: systems with wax presented an opaquer appearance, while those with gelatin resulted in more translucent systems due to the protein network. The results indicated that these systems have promising potential for the inclusion of Amazon functional oils in food products, as they have the potential to improve the stability, nutritional value, and the sustainable use of local resources.