ArticleFoods (Basel, Switzerland)2026
Development and Characterization of Litchi Seed Polyphenol-Loaded Camellia Oil Oleogels Based on Citrus Pectin-Lecithin Emulsion Templates.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Traditional plastic fats are rich in saturated and trans fatty acids, which can lead to chronic diseases. In contrast, camellia oil and litchi seed polyphenols are valuable natural functional ingredients. This work aimed to construct stable camellia oil oleogels using citrus pectin as the gel-forming component, lecithin as the emulsifier for constructing the emulsion template, and litchi seed polyphenols as both auxiliary gel-strengthening and antioxidant components. The oleogels were fabricated via emulsion templating combined with freeze-drying and shear forming. Effects of oil-water ratio and pectin concentration on microstructure, texture, rheology, oil-holding and thermal stability were investigated, with antioxidant activity evaluated by DPPH radical scavenging activity, acid value, and peroxide value. The optimal emulsion was obtained at oil-water ratio 5:5 and 4.0% pectin with uniform W/O droplets of 3.90 ± 0.24 μm. Oleogels with 3.0% pectin showed the best comprehensive performance, presenting dense network, favorable thermal stability and superior oil-binding capacity, along with a DPPH scavenging rate of 83.07 ± 0.06%. FTIR suggested that the oleogel network was primarily stabilized by non-covalent interactions without the formation of new chemical bonds. The prepared oleogels exhibited stable physicochemical properties and enhanced DPPH radical scavenging activity and oxidative stability, showing great potential in functional foods and topical delivery systems.
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