Mechanistic development and characterisation of antioxidant-fortified oleogels enriched with curcumin and β-carotene as potential beef fat mimetics

Quality Assurance and Safety of Crops & Foods 2026 Open access

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Authors: Fu Ming, Tai Boon Tan, Masni Mat Yusoff, Noranizan Mohd Adzahan, Lihui Du, Daodong Pan, Mohammad Rashedi Ismail‐Fitry
DOI: 10.15586/qas.v18i3.1638
Cited by: 1

Abstract

Oleogels have gained attention as healthier fat alternatives, but improving their oxidative stability remains -challenging. This study investigated the enhancement of 10% (w/w) carnauba wax-based oleogels by -incorporating curcumin (0.1%, w/w) and β-carotene (0.1%, w/w), both individually and in combination (0.05% w/w each). Oleogels were prepared using a mixed oil phase of palm oil, olive oil, and linseed oil (66:12:22, w/w) and -evaluated for oil-binding capacity, microstructure, Fourier transform infrared spectroscopy (FTIR), colour, texture, oxidation indices, and antioxidant activity. All formulations exhibited minimal weight loss (

Fields of Study & Subjects

Food Chemistry and Fat Analysis Edible Oils Quality and Analysis Lipid metabolism and biosynthesis

Publication details

Journal / source
Quality Assurance and Safety of Crops & Foods
Publisher
Codon Publications
Volume
18
Issue
3
Pages
95–113
Publication date
1 July 2026