Structuring of Wheat Germ Oil into Oleogels Using Rose Floral Wax via Entanglement of Needle-Like Crystal Networks: Preparation, Characterizations, and Application

Abstract

The current paper discusses a key area in the development of novel biobased products used in the food, cosmetics, and pharmaceutical sectors. Herein, we made a conscious effort to conduct research on the optimal rose flower wax (RFW) gelation concentration to promote wheat germ oil (WGO) gelation because both components of this contribution have beneficial impacts on human health. The critical gelation concentration of RFW required to bring about gelation of WGO was oleogel (OG) 9% (w/w). The alterations in the characteristic features of RFW and WGO were thoroughly examined at the macroscopic and microscopic levels. Images taken with bright field and polarized light microscopes revealed the crystalline network structure of fiber-like fat crystals. The Fourier transform infrared and micro-Raman data indicate that the interactions between the constituent parts of OGs were composition-dependent. X-ray diffraction diffractograms reveal the presence of a metastable β′ polymorphic form of fat crystal in the OGs. Furthermore, the development of solid fat crystals in OG compositions was used by the crystallization kinetics to explain the rate of OG crystallization. According to mechanical tests, OG 17.5 considerably has the highest firmness (F0) and work of shear (C0) abilities, indicating that it has greater mechanical strength, molecular interaction, and stability than the other OG formulations. The in vitro drug (curcumin) release from the synthesized OGs was modeled using the Korsmeyer–Peppas equation, and the results suggested that the drug molecules diffused out of the OGs through a non-Fickian mechanism. The OGs demonstrate the ability to be explored for oral drug delivery applications.