Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins

Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to substitute solid fat with harmful trans and saturated fatty acids, providing food products with a better nutritional profile. However, oil with high content of unsaturated fatty acids is prone to oxidation, resulting in quality loss of food products. In the present study, proanthocyanidins from Chinese bayberry leaves (BLPs) were incorporated into emulsionbased oleogel to remedy the defect through the formation of colloidal complexes with gelatin. Oleogel stabilized with the colloidal complexes showed higher stability with lower oil loss and higher gel strength, compared to that with gelatin only. Then different polysaccharides were applied to further promote oleogel stability. However, polysaccharides abrogated the promotive effect of BLPs and resulted in comparable stability of oleogels with BLPs or not, which was confirmed with cryo-SEM observation. Then the application of oleogel with BLPs as margarine alternative was verified with batter properties, quality loss of cakes and oil stability in cakes. Batter properties of oleogel with BLPs were comparable to that without BLPs, and more close to margarine than oil. For quality loss, textural properties of oleogel cakes with BLPs or not resembled each other and were significantly better than oil cakes in hardness and chewiness and margarine cakes in cohesiveness. Particularly, BLPs were verified to retard oil oxidation in both oleogel and cakes prepared with oleogel. Overall, incorporation of BLPs into oleogel was feasible to improve its oil stability and keep its application in cake products.

Automated summary

Incorporating proanthocyanidins from Chinese bayberry leaves into emulsion-based oleogel improved its stability by forming colloidal complexes, addressing the issue of oxidation in high unsaturated fatty acid oils. However, the application of different polysaccharides can impact the promotional effect of proanthocyanidins, resulting in comparable stability of oleogels. Incorporating proanthocyanidins was shown to improve oil stability in oleogels and cakes prepared with oleogel, demonstrating its potential as an alternative in cake products.