A depth‐insight on reduced lipolysis of diacylglycerol (DAG) oleogels with the gelation of diosgenin (DSG)

Abstract

SummaryTo fabricate low‐saturation and low‐digestion oleogels for diet adjustment, diacylglycerol‐diosgenin (DAG‐DSG) oleogels were prepared, and in vitro digestibility was investigated. Overall, the lipolysis of DAG‐DSG oleogels was significantly lower than DAG and decreased with the increase of DSG concentrations. The lipolysis in oleogels‐3% (65%) and oleogel‐5% (45%) was about 15% and 41% lower than DAG (77%), respectively. The oleogel‐5% possessed more and smaller DSG crystals and exhibited a robust structure, inducing that oleogels were hardly destroyed to produce bigger micelles (5.42 μm) during digestion. Furthermore, intermolecular interactions in oleogels were inferred to be the van der Waal's force with Fourier transform infrared reflection and X‐ray diffraction. Thus, as‐fabricated DAG‐DSG oleogels were promisingly used as a functional food to reduce digestive lipolysis and improve dietary health.