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Journals / Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 32 Sayı: 6

Stabilization of olive oil-based oleogels with beeswax and cinnamon essential oil: Optimization and characterization

Zeytinyağı bazlı oleojellerin balmumu ve tarçın esansiyel yağı ile stabilizasyonu: Optimizasyon ve karakterizasyon

Nihal Yaman, Özgül Özdestan Ocak

Pages
1339–1349
Publication Date
2026-10-08
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Abstract

Oleogels are a new generation of food systems obtained by structuring liquid oils into semi-solid forms using structuring agents. Due to the adverse health effects of trans and saturated fats, these systems are receiving increasing attention as potential alternatives to conventional solid fats. The aim of this study was to optimize the processing parameters for a beeswax-structured, cinnamon essential oil (CEO)-enriched olive oil-based oleogel to achieve maximum oil binding capacity, improved textural properties, and a low peroxide value. Additionally, the physicochemical, structural, and thermal properties of the developed oleogel were evaluated. A Box-Behnken experimental design (BBD) within the scope of Response Surface Methodology (RSM) was used to investigate the effects of beeswax concentration, heating (TH), and cooling (TC) temperatures. For the optimized formulation (11.53% beeswax, TH = 80 °C, TC = 11.21 °C), the response variables were determined as 99.65% oil binding capacity, 1765.20 g firmness, 1188.84 g cohesiveness, and 13.05 meqO₂/kg peroxide value. Rheological analyses confirmed the viscoelastic behavior of the oleogel. Differential Scanning Calorimetry (DSC) results revealed that the oleogel could regain its solid structure after thermal treatment and maintain its thermal stability. The synergistic effect of CEO and beeswax contributed to good oxidative stability during storage. These findings demonstrate that the developed oleogel system has promising potential for use as a healthy fat substitute, a carrier for functional compounds, or in margarine-like applications.

Özet

Oleojeller, sıvı yağların yapılandırıcı ajanlarla katı benzeri forma dönüştürülmesiyle elde edilen yeni nesil gıda sistemleridir. Trans ve doymuş yağların sağlık üzerindeki olumsuz etkileri nedeniyle, bu sistemler geleneksel katı yağlara alternatif olarak giderek daha fazla ilgi görmektedir. Bu çalışmanın amacı, balmumu ile yapılandırılmış ve tarçın uçucu yağı (TUY) içeren zeytinyağı bazlı oleojelin üretim parametrelerini optimize ederek, maksimum yağ bağlama kapasitesine, gelişmiş dokusal özelliklere ve düşük peroksit değerine sahip bir ürün elde etmektir. Ayrıca, geliştirilen oleojelin fizikokimyasal, yapısal ve termal özellikleri değerlendirilmiştir. Balmumu oranı, ısıtma (TH) ve soğutma (TC) sıcaklıklarının etkilerini incelemek amacıyla Yanıt Yüzeyi Metodolojisi (RSM) kapsamında Box-Behnken deney tasarımı (BBD) kullanılmıştır. Optimize edilmiş formülasyon (%11.53 bal mumu, TH = 80°C, TC = 11.21 °C) için yanıt değişkenleri değerleri %99.65 yağ bağlama kapasitesi, 1765.20 g sertlik, 1188.84 g iç yapışkanlık ve 13.05 meqO2 kg-1 peroksit sayısı olarak hesaplanmıştır. Reolojik analizler, oleojelin viskoelastik davranış sergilediğini ortaya koymuştur. Diferansiyel Taramalı Kalorimetre (DSC) sonuçları, oleojelin ısıl işlem sonrası katı yapısını yeniden kazanabildiğini ve termal stabilitesini koruduğunu göstermiştir. TUY ve balmumunun sinerjik etkisiyle, ürün depolama süresince iyi bir oksidatif stabilite sergilemiştir. Bu sonuçlar, geliştirilen oleojel sisteminin sağlıklı yağ ikamesi, fonksiyonel bileşen taşıyıcısı veya margarin benzeri ürünlerde kullanım potansiyeline sahip olduğunu göstermektedir.

Keywords
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Cite This Article

Yaman, N., Ocak, Ö. Ö. (2026). Stabilization of olive oil-based oleogels with beeswax and cinnamon essential oil: Optimization and characterization. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 32 Sayı: 6, 1339–1349. https://doi.org/10.65206/pajes.40179

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