Characterization and comparison of oleogels and emulgels prepared from
Schizochytrium algal oil using monolaurin and MAG/DAG as gelators
Abstract
Oleogels and emulgels were developed with winterized algal oil from
Schizochytrium spp. rich in ω-3 fatty acids (FAs) to overcome physical
limitations of using a highly unsaturated lipid source in food
applications. Both gel types were developed using monolaurin or a
combination of mono- and diacylglycerols (MAG/DAG) as the gelator at
concentrations of 8, 10, or 12%, w/w, in oil or emulsion. A 14-day
accelerated oxidation study was conducted using peroxide value,
p-Anisidine value, and change in FA composition to measure the level of
oxidation. Oleogel and emulgel samples exhibited a higher oxidative
stability than bulk algal oil and oil-in-water emulsion as control
groups, respectively. The 12% monolaurin oleogel outperformed others in
oxidative stability, preventing oxidation of approximately 17.96% and
20.43% of EPA and DHA, respectively, compared to algal oil. Physical
characteristics including thermal behavior, solid fat content (SFC),
rheology, morphology, and polymorphism were studied. Results indicated
that MAG/DAG oleogels and monolaurin emulgels were the most physically
stable. The SFC of 12% MAG/DAG oleogel at 30 °C was 10.27% whereas
12% monolaurin oleogel was only 4.51%. Both gel types developed with
monolaurin and MAG/DAG could be used for different applications as they
exhibited desirable qualities such as oxidative stability and improved
physical characteristics.