Impact of Network Structure on the Stability and Controlled Release of Curcumin-Loaded Oleogels: A Comparative Study of Crystalline, Polymeric, and Hybrid Systems

Network structure plays a critical role in the performance of oleogels for delivering lipophilic bioactives. This study developed curcumin (Cur)-loaded oleogels, comprising glycerol monolaurate (GML)-based crystalline networks, whey protein isolate (WPI)-based polymeric networks, and their hybrid crystalline-polymeric dual-network systems. The hybrid oleogels showed up to a 90% reduction in creep compliance versus the pure WPI oleogel, with Lissajous–Bowditch curves further confirming their enhanced deformation resistance. The DSC melting temperature increased from 44.5 ° C for the pure GML oleogel to a maximum of 50.1 ° C for the hybrid oleogels. The oxidative stability index of the hybrid oleogels reached a maximum of 70.40 h. The hybrid oleogels prolonged curcumin release from 60 to 150 min in vitro intestinal digestion, with the polymeric network playing a dominant role. This study showcases the hybrid oleogels as promising delivery systems.