Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature

Abstract

Replacing animal-origin products with plant-based raw materials is an environmentally friendly approach and a recommended dietary shift due to its better lipid profile. This study aimed to evaluate the effects of storage time (28 days, 20 °C) on the oxidative stability and physical properties of model cream-type O/W (30/70 m/m) emulsions with candelilla wax-based oleogels (from rapeseed and linseed oils). These emulsions were compared with non-structured emulsions (0 % wax) and a palm oil-based emulsion. The emulsion's primary, secondary, and total degrees of lipid oxidative changes and the microstructure, rheological properties, and physical stability were examined. The oleogelation of the lipid phase in vegan emulsions increased oxidative changes during storage, particularly compared to the palm oil-based emulsion. However, the maximum permissible oxidation levels for refined vegetable oils were not exceeded. The emulsion containing 5 % wax showed the highest oxidative stability among the structured emulsions. Additionally, the changes in the physical parameters of all emulsions were reversible. Emulsions containing 3–5 % wax concentration demonstrated the greatest physical stability among all formulations analyzed. Conversely, 6 or 7 % wax significantly accelerated the emulsions' physical and oxidative destabilization. To preserve the high nutritional value of structured model cream-type emulsions, refrigerated storage and limiting candelilla wax usage to a maximum of 5 % as a stabilizer are suggested. Further research will focus on producing a food product and analyzing its quality and safety, explicitly considering the levels of volatile oxidation products.