α-tocopherol stabilization by soybean oil and glyceryl monostearate made oleogel: Dynamic changes and characterization for food application

Abstract

α-tocopherol loaded soybean oil and monostearin-made oleogel were fabricated to explore the protective effect of different concentrations of monostearin as an oleogelator in preserving α-tocopherol. Five oleogel samples were prepared and analyzed after 12 h incubation under 4 °C. The prepared oleogel's physicochemical characteristics were analyzed from thermos-dynamic, microstructural, oxidative, and textural perspectives. The optical microscopy and Cryo-SEM results revealed the presence and formation of needle-like crystals and lamella layers, which the XRD propounds the oleogel's stabilization by the monostearin crystals' network. The oil binding capacity (OBC), gel strength, and whiteness of the prepared oleogels improved (P < 0.05) as monostearin concentration increased. The thermo-rheological analysis also indicated robust pseudo-plastic oleogels with shear thinning behavior. Additionally, the 15-day light stability analysis of α-tocopherol content in the oleogels ameliorated significantly as the monostearin concentration increased. The results are useful in formulating α-tocopherol loaded oleogels for food applications and nutraceutical delivery in which the monostearin content can be adjusted as desired.