Effects of Conjugated Linoleic Acid on Oleogel Structure and Oxidative Stability

Oleogels have gained significant attention as alternatives to traditional solid fats, offering potential health benefits. Conjugated linoleic acid (CLA) is known for its bioactive properties, but its integration into oleogels requires stability assessment. This study reports, for the first time, the preparation and characterization of CLA-enriched oleogels using beeswax (BW) as the organogelator.

Sunflower oil enriched with CLA (25–50%) was gelled using BW at varying concentrations. The oleogels were characterized for oil binding capacity, centrifugal stability, color, X-ray diffraction patterns, thermo-oxidative stability, and textural and rheological properties. Oxidative stability was assessed over 120 days using thiobarbituric acid (TBA) and peroxide value measurements.

All oleogels exhibited strong oil-binding capacity, excellent textural homogeneity, and elastic behavior. However, an intriguing inverse relationship was observed: increasing CLA and BW concentrations led to reduced thermal resistance (as indicated by lower Tonset and Tmax) while simultaneously enhancing oxidative stability over storage. CLA incorporation effectively delayed lipid oxidation during the 120-day storage period.

CLA-enriched oleogels prepared with BW demonstrate a novel and effective lipid structuring approach, combining good mechanical integrity with an extended oxidative shelf life. Despite a trade-off with thermal resistance at higher CLA levels, the improved oxidative stability highlights their potential as functional alternatives to traditional solid fats in food formulations.