Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels.

This study aims at development of plant-derived oil bodies (OBs) based oleogels via electrostatic layer-by-layer deposition technique that contained OB droplets coated by κ-carrageenan and chitosan, and then Schiff base cross-linked by vanillin. The effects of interfacial characteristics and Schiff bases on the formation and properties of OBs-based oleogels were investigated by analyzing microstructure, thermal stability, rheology, texture, protein degradation and lipid digestibility. Flowable to self-standing oleogels were obtained by alternating deposition of biopolymer coatings on OB droplets confirmed from macro-micro structure properties. The results from CLSM and cryo-SEM micrographs showed that OB droplets coated by the compact biopolymer layers were able to retain their structural integrity with uniform morphology and superior oil holding capacity (>99.7%), while vanillin addition fabricated micro-network structures that tightly packed the droplets. The creep-recovery rheology indicated that with an increase in vanillin concentration, oleogels changed from a viscoelastic bilayer interface to strong elastic oleogels due...