Preparation of Citral Oleogel and Antimicrobial Properties

Abstract

The objective of this study was to analyze a natural and safe oleogel with antimicrobial properties that can replace animal fats while lengthening the product’s shelf life. The oleogel was created using direct dispersion (MG-SO), and its material characterization exhibited the exceptional performance of the hybrid gelant. Additionally, citral was integrated into the oil gel to prepare the citral oleogel (MG-SO). The antimicrobial nature of the material was examined and the findings revealed that it inhibited the growth of various experimental model bacteria, including Escherichia coli, Staphylococcus aureus, Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer. In addition, the material had a comparable inhibitory impact on airborne microorganisms. Lastly, MG-SON was utilized in plant-based meat patties and demonstrated an ability to significantly reduce the growth rate of microorganisms.

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages

“…The oil binding capacity was measured by centrifugation based on the method provided by Li et al, [ 52 ]. Melted oleogel was added and weighted in an empty tube (m1) and allowed to settle under the same oleogelation conditions (4 °C for 24 h).…”