A co-amorphous oleogelator of curcumin and piperine for olive oil as multifunctional food additives
2025
Shuang Tian | Jin Ke | Tong Zhang | Qiuru Tan | Jiao Wang | Chen Liu | Jin Hu | Wenping Wang
This study explores the development of a novel olive oil-based oleogel using a co-amorphous mixture of curcumin (Cur) and piperine (Pip) as the gelator. The co-amorphous mixture was prepared via a solvent co-evaporation method, optimizing the molar ratio and solvent system. The resulting oleogel demonstrated superior rheological properties, including broader linear viscoelastic regions and higher storage moduli compared to the conventional stearic acid-based oleogels. The co-amorphous Cur-Pip system significantly enhanced the oxidative stability of olive oil under various storage conditions and thermal stresses, effectively reducing peroxide and acid values. Antioxidant activity assays revealed synergistic effects between Cur and Pip in the co-amorphous form, with combination index values lower than 0.5. The co-amorphous system also exhibited potent antimicrobial activity against a range of bacterial and fungal strains, with minimum inhibitory concentrations as low as < 2.0 mg/mL. Furthermore, the application of the oleogel in baked bread delayed mold growth by approximately 4 days compared to pure olive oil. This innovation addresses the need for clean-label, functional food ingredients by combining the structural benefits of oleogels with the bioactive properties of Cur and Pip. The study highlights the potential of co-amorphous phytochemical systems in developing multifunctional oleogels for applications in functional foods and natural food additives.
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