Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax
Oleogels have been effective in substituting saturated fat and serving as a delivery of bioactive compounds. This study investigates the physicochemical properties of rice bran wax (RBW) and carnauba wax (CNW) oleogels in response to curcumin (CUR) incorporation. A total of 40 oleogel formulations w...
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Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325006477 |
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| author | Md Jannatul Ferdaus Jabarius Allah Malik Jones Roberta Claro da Silva |
| author_facet | Md Jannatul Ferdaus Jabarius Allah Malik Jones Roberta Claro da Silva |
| author_sort | Md Jannatul Ferdaus |
| collection | DOAJ |
| description | Oleogels have been effective in substituting saturated fat and serving as a delivery of bioactive compounds. This study investigates the physicochemical properties of rice bran wax (RBW) and carnauba wax (CNW) oleogels in response to curcumin (CUR) incorporation. A total of 40 oleogel formulations were prepared using 2 %, 4 %, 6 %, and 10 % wax (RBW or CNW) loaded with 0 %, 0.1 %, 0.2 %, 0.4 %, or 0.8 % curcumin. The samples were characterized through visual analysis, polarized light microscopy (PLM), oil binding capacity (OBC), textural properties, differential scanning calorimetry (DSC), and oxidative stability (PV) tests. Significant differences (p < .05) were observed across formulations in oil retention, textural properties, and oxidative stability. Among all tested formulations, 6 % RBW and 10 % CNW with 0 % (RB6CR0 and CN10CR0) and 0.4 % curcumin (RB6CR4 and CN10CR4) exhibited the highest oil binding capacity (∼100 %) and oxidative stability. The PV of samples RB6CR0, CN10CR0, RB6CR4, and CN10CR4 were ≤366.33 meq/kg over 28 days of storage. Curcumin showed antioxidant effect in oleogels. For example, the PV of CN10CR1 (0.1 % CUR) and CN10CR8 (0.8 % CUR) was 151.00 ± 2.64 and 84.33 ± 3.51 meq/kg (p < .05) at day 14, respectively. Further, visual tests and textural properties analysis showed that those oleogels had great physical stability as saturated fat substitutes. These findings demonstrate that oleogels can function as structurally stable carriers for curcumin while maintaining desirable physical properties for food applications. This study advances the development of healthier lipid alternatives and strengthens the potential of oleogels as effective bioactive delivery systems in functional food formulations. |
| format | Article |
| id | doaj-art-19c8893a24be499eaf7fef8db3ae77a4 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-19c8893a24be499eaf7fef8db3ae77a42025-08-23T04:49:10ZengElsevierJournal of Agriculture and Food Research2666-15432025-10-012310227610.1016/j.jafr.2025.102276Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba waxMd Jannatul Ferdaus0Jabarius Allah Malik Jones1Roberta Claro da Silva2Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USAFood and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USACorresponding author.; Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USAOleogels have been effective in substituting saturated fat and serving as a delivery of bioactive compounds. This study investigates the physicochemical properties of rice bran wax (RBW) and carnauba wax (CNW) oleogels in response to curcumin (CUR) incorporation. A total of 40 oleogel formulations were prepared using 2 %, 4 %, 6 %, and 10 % wax (RBW or CNW) loaded with 0 %, 0.1 %, 0.2 %, 0.4 %, or 0.8 % curcumin. The samples were characterized through visual analysis, polarized light microscopy (PLM), oil binding capacity (OBC), textural properties, differential scanning calorimetry (DSC), and oxidative stability (PV) tests. Significant differences (p < .05) were observed across formulations in oil retention, textural properties, and oxidative stability. Among all tested formulations, 6 % RBW and 10 % CNW with 0 % (RB6CR0 and CN10CR0) and 0.4 % curcumin (RB6CR4 and CN10CR4) exhibited the highest oil binding capacity (∼100 %) and oxidative stability. The PV of samples RB6CR0, CN10CR0, RB6CR4, and CN10CR4 were ≤366.33 meq/kg over 28 days of storage. Curcumin showed antioxidant effect in oleogels. For example, the PV of CN10CR1 (0.1 % CUR) and CN10CR8 (0.8 % CUR) was 151.00 ± 2.64 and 84.33 ± 3.51 meq/kg (p < .05) at day 14, respectively. Further, visual tests and textural properties analysis showed that those oleogels had great physical stability as saturated fat substitutes. These findings demonstrate that oleogels can function as structurally stable carriers for curcumin while maintaining desirable physical properties for food applications. This study advances the development of healthier lipid alternatives and strengthens the potential of oleogels as effective bioactive delivery systems in functional food formulations.http://www.sciencedirect.com/science/article/pii/S2666154325006477OleogelsCurcuminPhysicochemical propertiesLipid systemOxidative stability |
| spellingShingle | Md Jannatul Ferdaus Jabarius Allah Malik Jones Roberta Claro da Silva Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax Journal of Agriculture and Food Research Oleogels Curcumin Physicochemical properties Lipid system Oxidative stability |
| title | Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax |
| title_full | Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax |
| title_fullStr | Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax |
| title_full_unstemmed | Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax |
| title_short | Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax |
| title_sort | effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax |
| topic | Oleogels Curcumin Physicochemical properties Lipid system Oxidative stability |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325006477 |
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