Peanut protein isolate oleogel with curcumin complexation improves the quality characteristics of duck meat emulsified sausages through oil-dependent modulation

PPI-curcumin (Cur) interfacial complexation enables oil-based oleogel performance. • Interfacial complexation via Cur enhances oxidative stability in sausages. • Oil type dictates curcumin's efficacy in balancing sausage's nutrition and flavor. • Novel interfacial strategy for designing healthy fat replacer with improved quality. Developing plant protein-based oleogels with improved oxidative stability while maintaining desirable flavor remains a major challenge for healthy animal fat replacement. Herein, curcumin (Cur)-mediated interfacial complexation was employed to construct peanut protein isolate (PPI) oleogels using sunflower, flaxseed and corn oils. Curcumin strengthened the PPI interfacial film to form denser oleogel networks, improving emulsion stability and fat-replacement performance. Rheological measurements revealed that curcumin modulated the storage modulus and gel strength of oleogels contingent on oil matrix types. Microstructural observations further verified distinct aggregate and network-packing differences among three oil-based systems. Oleogels with curcumin complexation significantly reduced TBARS (by 69% in flaxseed oil and 31% in sunflower oil), while increasing immobilized water content (T 21 to 90.48% and 90.55% in sunflower and corn oils) and favorably modifying the relative fatty acid profile. Notably, elevated protein carbonyl contents were detected in flaxseed and corn oil based oleogel systems. Flax  + Cur possessed highest relative PUFA proportion, whereas Sun  + Cur and Corn  + Cur exhibited preferable volatile profiles and higher sensory acceptability. Collectively, curcumin mediated interfacial complexation effectively regulated the structure-function relationship of PPI oleogels in an oil dependent manner, providing a promising interfacial engineering strategy for designing nutritionally enhanced animal fat replacers with improved flavor and oxidative stability. Download: Download high-res image (499KB) Download: Download full-size image