Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels

This work aimed to determine the impact of fatty acid composition on the physicochemical, oxidative, and digestive properties of emulsion-templated oleogels structured using pectin (PE) and egg yolk low-density lipoprotein (LDL). Four oils with varying degrees of unsaturation, including olive oil (OO), soybean oil (SO), linseed oil (LO), and fish oil (FO), were incorporated into PE/LDL-based oleogels. Results showed that oleogels formulated with polyunsaturated fatty acid (PUFA)-rich oils (FO and LO) exhibited higher viscosity (4856 and 4456 Pa s), hardness (745 and 721 g), oil-binding capacity (98.85 and 97.69 %), and thermal stability than others, due to stronger intermolecular bonds in the gel matrix. Oxidative stability assessments revealed that oleogelation significantly suppressed both primary and secondary lipid oxidation in PUFA-rich systems, with further improvements when BHA was added. The in vitro digestion showed that oleogels effectively reduced free fatty acids release and fat bioaccessibility compared to bulk oils, with FO-based oleogels showing the lowest. Furthermore, correlation analyses establish clear relationships between fatty acid profiles and oleogel performance, providing a scientific basis for optimizing formulations. These findings provide valuable insights for tailoring functional oleogels with improved oxidative stability and modulated lipid digestion.