Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability

Although oleogels are promising substitutes for saturated fats, their widespread adoption is hindered by multiple factors, among which an insufficient understanding of their crystallization behavior remains a key barrier. This work presents the first systematic analysis of the crystallization behavi...

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Autores: Luo, Ping, Bayés-García, Laura, Calvet Pallàs, Maria Teresa, Li, Xuan, Zhang, Lu
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2026
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/227075
Acceso en línea:https://hdl.handle.net/2445/227075
Access Level:acceso embargado
Palabra clave:Cristal·lografia
Polimorfisme (Cristal·lografia)
Crystallography
Polymorphism (Crystallography)
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spelling Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stabilityLuo, PingBayés-García, LauraCalvet Pallàs, Maria TeresaLi, XuanZhang, LuCristal·lografiaPolimorfisme (Cristal·lografia)CrystallographyPolymorphism (Crystallography)Although oleogels are promising substitutes for saturated fats, their widespread adoption is hindered by multiple factors, among which an insufficient understanding of their crystallization behavior remains a key barrier. This work presents the first systematic analysis of the crystallization behavior in thermo-reversible linseed oil (LO)-based oleogels. The investigation combines in situ X-ray diffraction with thermal and microscopic analyses across a wide temperature range (-80 °C to 80 °C). We compared three natural waxes, sunflower wax (SFW), candelilla wax (CDW), and rice bran wax (RBW), along with two behenate-based glycerides, glyceryl behenate (GB) and fully hydrogenated high erucic acid rapeseed oil (FHR), as gelators for structuring LO. While LO itself exhibited both sub-α and β′ polymorphs, wax-based oleogels predominantly stabilized the β′ form. In contrast, oleogels with FHR or GB showed coexisting α/β′ and α/sub-α forms, respectively. Additionally, a β′ to β transformation was observed upon further heating in FHR-containing oleogels. Although most oleogels exhibited higher oil-binding capacity (OBC) at 5 °C than at 25–35 °C, the GB-containing oleogel achieved the highest OBC at 35 °C. These findings highlight the essential role of gelator polymorphism and crystal morphology in tailoring oleogel properties, guiding the rational design of functional oleogels for specific applications.Springer Verlag2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2445/227075Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésVersió postprint del document publicat a: https://doi.org/10.1007/s00217-026-05042-7European Food Research and Technology, 2026, vol. 252https://doi.org/10.1007/s00217-026-05042-7(c) Springer Verlag, 2026info:eu-repo/semantics/embargoedAccessoai:diposit.ub.edu:2445/2270752026-05-27T06:46:51Z
dc.title.none.fl_str_mv Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
title Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
spellingShingle Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
Luo, Ping
Cristal·lografia
Polimorfisme (Cristal·lografia)
Crystallography
Polymorphism (Crystallography)
title_short Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
title_full Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
title_fullStr Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
title_full_unstemmed Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
title_sort Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
dc.creator.none.fl_str_mv Luo, Ping
Bayés-García, Laura
Calvet Pallàs, Maria Teresa
Li, Xuan
Zhang, Lu
author Luo, Ping
author_facet Luo, Ping
Bayés-García, Laura
Calvet Pallàs, Maria Teresa
Li, Xuan
Zhang, Lu
author_role author
author2 Bayés-García, Laura
Calvet Pallàs, Maria Teresa
Li, Xuan
Zhang, Lu
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cristal·lografia
Polimorfisme (Cristal·lografia)
Crystallography
Polymorphism (Crystallography)
topic Cristal·lografia
Polimorfisme (Cristal·lografia)
Crystallography
Polymorphism (Crystallography)
description Although oleogels are promising substitutes for saturated fats, their widespread adoption is hindered by multiple factors, among which an insufficient understanding of their crystallization behavior remains a key barrier. This work presents the first systematic analysis of the crystallization behavior in thermo-reversible linseed oil (LO)-based oleogels. The investigation combines in situ X-ray diffraction with thermal and microscopic analyses across a wide temperature range (-80 °C to 80 °C). We compared three natural waxes, sunflower wax (SFW), candelilla wax (CDW), and rice bran wax (RBW), along with two behenate-based glycerides, glyceryl behenate (GB) and fully hydrogenated high erucic acid rapeseed oil (FHR), as gelators for structuring LO. While LO itself exhibited both sub-α and β′ polymorphs, wax-based oleogels predominantly stabilized the β′ form. In contrast, oleogels with FHR or GB showed coexisting α/β′ and α/sub-α forms, respectively. Additionally, a β′ to β transformation was observed upon further heating in FHR-containing oleogels. Although most oleogels exhibited higher oil-binding capacity (OBC) at 5 °C than at 25–35 °C, the GB-containing oleogel achieved the highest OBC at 35 °C. These findings highlight the essential role of gelator polymorphism and crystal morphology in tailoring oleogel properties, guiding the rational design of functional oleogels for specific applications.
publishDate 2026
dc.date.none.fl_str_mv 2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/227075
url https://hdl.handle.net/2445/227075
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1007/s00217-026-05042-7
European Food Research and Technology, 2026, vol. 252
https://doi.org/10.1007/s00217-026-05042-7
dc.rights.none.fl_str_mv (c) Springer Verlag, 2026
info:eu-repo/semantics/embargoedAccess
rights_invalid_str_mv (c) Springer Verlag, 2026
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Verlag
publisher.none.fl_str_mv Springer Verlag
dc.source.none.fl_str_mv Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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