Kutahneci Elif, Yalcin Hasan
Department of Gastronomy and Culinary Arts, Cappadocia University, Nevşehir, Türkiye.
Graduate School of Natural and Applied Sciences, Food Engineering, Erciyes University, Kayseri, Türkiye.
J Food Sci. 2025 Jul;90(7):e70405. doi: 10.1111/1750-3841.70405.
The present study investigates the stability of an oleogel developed from extra virgin olive oil (EVOO) and candelilla wax (CDW) as a frying medium, including its 90-day storage stability under dark and light conditions and its effects on in vitro digestion. The findings of the chemical analyses indicated that the gel structure and its storage in darkness effectively reduced oxidation, whereas exposure to light accelerated oxidative degradation. In addition, the oleogel, when utilized as a frying medium, exhibited superior stability compared to EVOO. Furthermore, the oil absorption rate of sliced potatoes fried in EVOO was 14.51%, which was lower (p < 0.05) at 10.29% in potatoes fried in the oleogel. It was observed that during in vitro digestion, the gel structure reduced the interaction between lipase and oil, thereby slowing the formation rate of free fatty acids (FFA). As a result, the lipolysis rates in EVOO and the oleogel were 54% and 44%, respectively. Following in vitro digestion, α-tocopherol bio accessibility was determined to be 98% and 94% in EVOO and the oleogel, respectively, while bioavailability rates were 16% and 34%, respectively. The bio accessibility of β-carotene was found to be 53% and 41% for EVOO and the oleogel, respectively, while the bioavailability of β-carotene was 6% and 3%, respectively. These results indicate that the oleogel structured with CDW offers significant advantages in terms of storage stability and effectiveness as a frying medium. At the same time, the gel structure demonstrated a notable influence on the digestion of the components in EVOO.
本研究考察了一种由特级初榨橄榄油（EVOO）和小烛树蜡（CDW）制成的油凝胶作为油炸介质的稳定性，包括其在黑暗和光照条件下90天的储存稳定性及其对体外消化的影响。化学分析结果表明，凝胶结构及其在黑暗中的储存有效降低了氧化，而光照则加速了氧化降解。此外，该油凝胶用作油炸介质时，与EVOO相比表现出更高的稳定性。此外，用EVOO油炸的土豆片的吸油率为14.51%，而用该油凝胶油炸的土豆片的吸油率较低（p<0.05），为10.29%。据观察，在体外消化过程中，凝胶结构减少了脂肪酶与油之间的相互作用，从而减缓了游离脂肪酸（FFA）的形成速度。结果，EVOO和油凝胶中的脂肪分解率分别为54%和44%。体外消化后，EVOO和油凝胶中α-生育酚的生物可及性分别测定为98%和94%，而生物利用率分别为16%和34%。发现EVOO和油凝胶中β-胡萝卜素的生物可及性分别为53%和41%，而β-胡萝卜素的生物利用率分别为6%和3%。这些结果表明，用CDW构建的油凝胶在储存稳定性和作为油炸介质的有效性方面具有显著优势。同时，凝胶结构对EVOO中成分的消化有显著影响。
