Tiger nut (Cyperus esculentus L.) oil-whale spermaceti wax oleogels with banana and coconut flavors: physicochemical, thermal, and rheological characterization

This study aimed to prepare and evaluate coconut (TWO-CO) and banana flavored (TWO-BN) oleogels from cold-pressed tiger nut oil (TO) and whale spermaceti wax (WW) against a control (TWO) sample. The samples had 8.41–8.45 min of gelation times and over 99.00% of oil binding capacities. Their color values (L, a*, b*), free fatty acidities (2.40–2.66% linoleate), and peroxide values (2.12 ± 0.48–3.43 ± 0.16 meqO₂/kg) were acceptable. X-ray diffraction data proved the presence of β' type polymorphs in all samples. The mean peak melting temperatures were 35.82, 39.02, and 36.39 °C for the TWO, TWO-BN, and TWO-CO, respectively. The rheological frequency sweep test showed storage modulus (G´) values of 10–11 kPa for TWO, 13–15 kPa for TWO-BN, and 105–110 kPa for TWO-CO. All samples had structural recovery ability after exposing and ceasing to high shear. Further, all samples have reached the cross-over point (G´ = G´´) at around 38–40 °C. The samples had 29, 16, and 27 volatile aromatic compounds for the TWO, TWO-BN, and TWO-CO, respectively. In conclusion, this study proved that successful oleogels could be prepared with TO and WW, and these underutilized resources could be alternative players in oleogel industry.