Corn Oil Oleogel With ?-Oryzanol/?-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization

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dc.contributor.authorElbir Abca, Tugba
dc.contributor.authorGenccelep, Huseyin
dc.date.accessioned2026-09-01T15:52:36Z
dc.date.available2026-09-01T15:52:36Z
dc.date.issued2026
dc.departmentBayburt Üniversitesi
dc.description.abstractIn this study, a corn oil oleogel was prepared using gamma-oryzanol and beta-sitosterol to create a "healthier solid fat-like" structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a gamma-oryzanol:beta-sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%. The samples were comprehensively evaluated in terms of oil-binding capacity and color; thermal behavior (including melting/crystallization properties); crystal structure; texture properties (hardness, stickiness, cohesion, and spreadability); molecular interactions and oxidative stability. The findings showed that all formulations had high oil binding capacity and that increasing the oleogelator concentration had a limited effect on oil binding. It has been determined that concentration plays an important role in the product's thermal resistance. Results show that as the oleogelator ratio increases, the structure becomes stronger and more durable; the melting behavior in thermal measurements shifts to higher temperatures. Crystal structure analyses support the formation of an oleogel network, while FTIR results indicate that the structure is formed predominantly through physical interactions. Consequently, it has been demonstrated that corn oil can acquire solid fat-like functional properties through this approach and offers a viable option for developing healthier fat formulations, particularly in spreadable products, margarine, and bakery fats.
dc.description.sponsorshipOndokuz Mayis University [PYO.MUH.1904.18.015] -- This study was supported by Ondokuz Mayis University, Research Project Foundation (Project no: PYO.MUH.1904.18.015) and produced from the first author's PhD thesis. The authors acknowledge BASF (Turkiye) and Oryza Oil & Fat Chemical (Japan) for providing the beta-sitosterol and gamma-oryzanol used in this study, respectively
dc.identifier.doi10.1111/1750-3841.70997
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue3
dc.identifier.pmid41877424
dc.identifier.scopus2-s2.0-105033607434
dc.identifier.scopusqualityQ2
dc.identifier.urihttp://dx.doi.org/10.1111/1750-3841.70997
dc.identifier.urihttps://hdl.handle.net/20.500.12403/8495
dc.identifier.volume91
dc.identifier.wosWOS:001724090100006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260820
dc.subjectDsc
dc.subjectOleogel
dc.subjectSitosterol:Oryzanol
dc.subjectXrd
dc.titleCorn Oil Oleogel With ?-Oryzanol/?-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization
dc.typeArticle

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