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Oil-based oleogels from yeast Yarrowia lipolytica NRRL Y-1095: enhancing nutritional, rheological and oxidative stability properties

delete2026-05-23
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PRE
AI
B
Bruno Roswag Machado
M
Marcelo Gomes Soares
R
Rosiane Lopes Cunha
S
Susan Hartwig Duarte
L
Lucielen Oliveira Santos *
DOI：10.1016/j.foostr.2026.100532delete
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Abstract

Abstract

En 中文
• Yarrowia lipolytica oil-based oleogels have potential as fat substitutes. • Microbial oil oleogels exhibited high oil binding capacity (>97%) and formed strong gels (G'~10⁵ Pa). • Blend of microbial and linseed oil offers a balanced profile of omega 3, 6 and 9. • Microbial oil structuring significantly improved oxidative stability.
Keywords:
Yarrowia lipolytica
oleogels
microbial oil
oxidative stability
rheological properties

Journal

Food Structure cover
Food Structure
IF:
5.9
Papers:
410
Citations:
1.7K

Organization

F
federal university of rio grande
Scholars:
252
Papers: 80
Citations: 0
U
university of campinas
Scholars:
711
Papers: 264
Citations: 0
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