Evaluation of Physicochemical Properties and Oxidative Stability of Oleogel Based on Rice Bran Oil and Beeswax
الموضوعات : food scienceazin nasrollah zade 1 , maede norouzi 2
1 - Assistant Professor Department of food science and technology, La.C., Islamic azad university, Lahijan ,Iran
2 - MSc Graduated of the Department of Food Science and Technology, La.C., Islamic azad university, Lahijan, Iran
الکلمات المفتاحية: Keywords: Beeswax, Oleogel, Physicochemical Properties, Rice Bran Oil (RBO),
ملخص المقالة :
Abstract:
Due to the health risks associated with saturated and Trans fats, the food industry is seeking healthier fat alternatives. This study developed oleogels using rice bran oil (RBO) and beeswax (BW) at concentrations of 4%, 7.5%, and 10% (w/w), evaluating their physicochemical and functional properties. Key tests included slip melting point, colorimetry, peroxide value, thiobarbituric acid value, oil binding capacity, and oxidative stability via Rancimat assay. Results showed that higher BW concentrations significantly improved oleogel performance. The 10% BW sample had the highest slip melting point (54.7°C), lowest peroxide value (2.1 meq/kg), longest induction time (6.9 hours), and highest oil binding capacity (92%). Color analysis indicated increased lightness (L*) with more BW. These enhancements are attributed to the formation of a dense crystalline network and antioxidant compounds in beeswax. Overall, the 10% BW oleogel exhibited superior oxidative stability and physicochemical characteristics, making it a promising substitute for solid fats in low-fat food formulations.
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