Oleogel prepared from supercritical CO2-extracted cricket oil: Evaluation of its properties and storage stability
Year: 2026
Type: article
Abstract: • Supercritical CO 2 -extracted cricket oil (SCCO 2 -CRO) was successfully structured into wax oleogels • Wax type governed oleogel network formation and functional properties • SCCO 2 -CRO–beeswax oleogel showed similar texture and spreadability to margarine • SCCO 2 -CRO–carnauba wax oleogel showed potential for enhanced thermal stability and reduced peroxide values • Wax-based SCCO 2 -CRO oleogels showed potential for food use as margarine alternatives Oleogels were prepared from cricket oil extracted under optimal supercritical CO 2 (SCCO 2 ) condition (60°C, 200 bar, 5 h) using 5% (w/w) beeswax (BW), candelilla wax (CLW), and carnauba wax (CBW). The BW-based oleogel exhibited a high oil binding capacity (99.60±0.29%), slightly lower than that of CLW (99.97±0.05%), while showing superior spreadability (0.52±0.13 mJ) and handling characteristics comparable to commercial margarine. Rheological analysis indicated that CLW formed the most rigid and elastic network under low to moderate strain and frequency, whereas CBW, despite lower initial rigidity, exhibited greater thermal stability, with BW showing intermediate behavior. These trends were consistent with differential scanning calorimetry results. Oxidative stability, assessed by peroxide value during storage at 25, 45, and 55°C, was strongly influenced by temperature. BW-based oleogels showed slightly lower peroxide values at 25°C, whereas at elevated temperatures, CBW-based oleogels and SCCO 2 -extracted cricket oil tended to exhibit lower peroxide formation than BW- and CLW-based oleogels. Overall, the type of commercial wax governed the mechanical, thermal, and handling properties of SCCO 2 -extracted cricket oil oleogels. BW-based oleogel provided an optimal balance of spreadability, texture, and margarine-like characteristics. In contrast, CBW-based oleogel showed enhanced thermal stability and a tendency toward reduced peroxide values at elevated storage temperatures, comparable to supercritical CO 2 -extracted cricket oil. However, oleogel structuring alone was insufficient to effectively limit lipid oxidation during storage, particularly under elevated temperatures.
Source: Future Foods
Authors: Dolaya Sadubsarn, Rattana Muangrat
Institution: Chiang Mai University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $1,990
OpenAlex ID: W7129104553