Effect of beeswax and combinations of its fractions on the oxidative stability of oleogels

Beeswax can be a good structuring agent for edible oleogels. There is controversy about its role in the oleogel oxidation processes. This study investigated the oxidative stability of oleogels and the impact of their composition and texture on this stability. Oleogels were created by structuring sunflower oil with beeswax or combinations of its fractions (6% w/w gelator). Preparative flash chromatography was used to obtain beeswax fractions, which had a diverse composition according to TLC and HPLS-ELSD (hydrocarbons, wax esters, free fatty acids, and alcohols). Different oxidation indices (PV, AV, CDV, TOTOX, volatile organic compounds) of oleogels were evaluated, as well as their textural properties (firmness and Young's modulus) after 20 days of storage at 35 °C. Among the tested samples, unstructured sunflower oil demonstrated the highest oxidative stability. The sample based on hydrocarbons and monoesters was the most stable of the oleogels tested. Hexanal is the most common volatile organic molecule generated during the oxidation of sunflower oil. Oleogels have a more complex profile of volatile compounds, including ketones, alcohols, and terpenes. Beeswax based oleogel's induction period was the shortest. The oxidation rate of oleogels and Young's modulus (r 2 = 0.9511, negative), as well as the concentration of free fatty acids (r 2 = 0.8195, positive) had a strong correlations. The results show that oleogels structured with beeswax fractions could be beneficial in fat-containing products with improved oxidation resistance.