Effect of ultrasonication on the properties of carnauba wax-based soybean oleogel

In this study, the ultrasonication treatment was applied to develop a carnauba wax-based soybean oleogel with improved functional and physical properties. Oleogel was prepared by adding carnauba wax (8 % w/w) in soybean oil. The response surface methodology was used to optimize the ultrasonication conditions. Ultrasonic amplitude percentage and time were kept as independent variables. Oil binding capacity, hardness, and adhe-siveness of the oleogel were the responses for the study. The effect of the ultrasonication condition was obtained at 35.40 % amplitude and 16.33 min ultrasonication time. The oil binding capacity of the oleogel increased from 91.4 % to 98.7 %, hardness increased from 52.56 to 290.22 N/mm2, and similarly, adhesiveness varied from -20.30 to -101.72 N/mm2. According to the rheological data, ultrasonication strengthened the oleogels and made it more stable over a wider strain range than the control oleogel sample. Thermographs revealed a minor rise in the ultrasonicated oleogel samples enthalpy, but there was no discernible change between the ultra-sonicated and control samples on-set or melting temperatures. The use of oleogels as an alternative to traditional fats and oils in food products is gaining popularity due to their unique rheological properties and potential health benefits. Ultrasonication as a green technology increased the oil binding capacity, hardness, and adhesiveness of the oleogel. FT-IR analysis also confirmed that ultrasonication did not affect the chemical structure of the oleogel as there was no significant difference in the observed peaks of both samples. There was no significant change observed in the smoke point of the samples.Statement of Novelty and Significance: The improvement in the structure of the oleogel can be achieved by varying the process parameters and types of oleogelators in general. Techniques like ultrasonication can be beneficial for improving the structure of the oleogel by physical mode of action. The studies on the effect of ultrasound on the structure improvement of oleogels have not been extensively studied and that too for a carnauba wax-based soybean oleogel. Hence this study was conducted and the outcomes of the research are having industrial sig-nificance. Significant improvements in structural integrity, emulsion stability, and texture optimization are shown in Carnauba Wax-Based Soybean Oleogel, making it a viable formulation for a range of uses in the food and pharmaceutical industries.