Comparison of Diosgenin-Vegetable Oils Oleogels with Various Unsaturated Fatty Acids: Physicochemical Properties, In-Vitro Digestion, and Potential Mechanism

Abstract

This study aimed to understand the digestive lipolysis of oleogels with various unsaturated fatty acids. Overall, the digestive lipolysis of oleogels was significantly lower than oils. It was presented that the highest reduced lipolysis (46.23%) was obtained in Linseed oleogel (LOG) while Sesame oleogel had the lowest reduced lipolysis (21.17%). It was suggested the strongest van der Waal’s force, originated with highest C18:3, was discovered in LOG, leading to the highest gel strength and tightest crystal network and then forming the strongest contact hindrance between lipase and oils. Through correlation analysis, C18:3 had a positive correlation with hardness and G’ value while C18:2 had a negative correlation with them. Thus, the effect on reduced lipolysis of oleogels with higher C18:3 was most notable while that with higher C18:2 was least significant. These discoveries provided a better knowledge of diosgenin (DSG)-based oleogels with various unsaturated fatty acids to design desirable properties.

Keywords: Reduced lipolysis, oleogel, Unsaturated fatty acid, Gel strength, Crystal cross-linked networks, Van der Waal's force