Oleogels were obtained from oleic acid zein dispersions in 70% ethanol. Oleogels were formed upon standing of dispersions or by evaporation-induced self-assembly. Ternary phase diagrams were constructed to define sol-gel transition lines. Gel characterization was based on the viscoelastic parameters, G’ and G”. The effect of sonication on gel formation rate was also evaluated from G’ and G” values. The decrease in particle size of zein/oleic acid dispersions after sonication was observed by polarized light microscopy. USAX was used to evaluate the microstructural parameters, radius of gyration (Rg) and Porod exponent (P) of zein-oleic acid in 70% ethanol. Rg and P values revealed the gel structure consisted of three hierarchical structural levels, where the primary units were rod-shaped zein molecules. At the second structural level, rods self-assembled into 2D sheets. Such interactions were seemingly enhanced by oleic acid. At the third structural level, flat sheets self-assembled into 3D structures, believed spherical. Zein-oleic acid oleogels are intended as nutrient dense foods/food ingredients carrying simultaneously a variety of nutrients and bioactive components. These novel foods/food ingredients will be developed keeping in mind their nutritional value and facile processing for the convenience and eventual personalized foods markets.

Formation and characterization of zein-oleic acid oleogels

2019 Fall National Meeting

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