This study evaluated sunflower oil–beeswax oleogels and bigels as healthier fat replacers in biscuits, with a focus on reducing saturated fat while maintaining product quality. A phenolic-enriched bigel incorporating quercetin-rich onion extract was developed to enhance antioxidant capacity. Converting oleogels into bigels softened the lipid network and lowered melting points while maintaining structural stability. Phenolic enrichment significantly increased total phenolic content and antioxidant activity and improved thermal resistance. When used as a full replacement for margarine in biscuits, structured lipids preserved processing performance, increased moisture retention, and maintained protein and ash levels. During 90 days of ambient storage, biscuits formulated with phenolic-enriched bigels showed slower lipid oxidation and peroxide values remained within Codex limits. Microstructural analysis confirmed more complex and heterogeneous networks in bigels, supporting their functional performance. Overall, the results demonstrate that phenolic-enriched bigels offer a clean-label, antioxidant-rich strategy for saturated-fat reduction in baked products without compromising texture or shelf life.
Resource type:
Peer review