Research Article

Utilizing phenolic-enriched sunflower Oleogels and Emulgels as fat replacers: impact on burger oxidative stability, texture, and sensory attributes

¹ Department of Sport health, College of sport Sciencess and Physical Activity, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
² Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza 12611, Egypt
³ Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
⁴ Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
⁵ Home Economics Department, Faculty of Specific Education, Kafrelsheikh University, Kafrelsheikh, Egypt

^* Corresponding author: mohamedabdelbasetsalama@gmail.com

Received: 13 December 2024
Accepted: 19 May 2025

Abstract

This study aimed to develop and characterize sunflower oil–beeswax oleogels and emulgels enriched with onion peel phenolic extract (EMEX) as fat replacers in food products. High-performance liquid chromatography (HPLC) analysis identified quercetin (432.15 μg/g) and kaempferol (295.23 μg/g) as the predominant phenolic compounds in the onion peel extract. The physical properties of sunflower oil oleogels and emulgels were assessed, including gelation time, oil binding capacity (OBC), firmness, and melting temperature. The OBC slightly decreased from 95.17% in OLEO to 87.45% in EMEX, while firmness decreased from 4.26 N to 3.83 N. The incorporation of EMEX enhanced the total phenolic content (5.49 mg GAE/g) and antioxidant activity (DPPH, 38.84%). Hamburgers formulated with these structured lipids underwent sensory evaluation, which revealed improved appearance (8.35) and juiciness (9.0) for the EMEX-based samples. Storage stability at 4 °C for 14 days demonstrated that burgers containing oleogels and emulgels exhibited better moisture retention, reduced firmness loss, and delayed lipid oxidation compared to the control. The inclusion of phenolic-rich emulgels further improved oxidative stability, as indicated by lower peroxide values and TBARS levels. These findings highlight the potential of oleogels and emulgels, particularly those enriched with natural antioxidants, as viable fat replacers that enhance both quality and shelf life in refrigerated meat products.