Development and characterization of novel Lycium barbarum seed oil-based oleogels and their application in functional chocolate

Abstract

The shortage of cocoa butter (CB) resources has limited the growth of the chocolate industry, and the use of oleogels as a substitute for CB is an emerging strategy. Glycerol monostearate beeswax complex oleogels (GBO), glycerol monostearate rice bran wax complex oleogels (GRO) and glycerol monostearate lacquer wax complex oleogels (GLO) were prepared by using Lycium barbarum seed oil as the base oil with wax. The feasibility of these three oleogels for partial replacement of CB in chocolate was also investigated. The resulting oleogels were characterized using texture profile analysis (TPA), X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), and rheology. The results showed that all three oleogels were hydrogen bonded and had similar polycrystalline properties. Among the three oleogels, GRO showed the highest hardness and oil binding capacity (OBC) of 1457 g and 99.82%, respectively. And it showed the best gelation properties in 1–100 Hz and 0.001–10% strain sweep. The oleogel chocolates were characterized by rheology, crystal polymorphism and sensory properties. Compared to the control group without oleogels, GRO showed the best substitution, with GRO-chocolate having more stable rheological properties, better taste and overall acceptability. This study provides new ideas for the preparation of chocolates that are lower in saturated fatty acids and richer in nutrients.