Bigels as Delivery Systems of Bioactive Fatty Acids Present in Functional Edible Oils: Coconut, Avocado, and Pomegranate

Abstract

Bioactive fatty acids possess several benefits for human health; however, these molecules show a reduced oxidative stability and consequently reduced bioavailability. This work aimed to develop novel bigels as a strategy to protect bioactive fatty acids present in three different vegetable oils with nutritional attributes (coconut oil, avocado oil, and pomegranate oil) during passage through the gastrointestinal tract (GIT). Bigels were prepared using monoglycerides-vegetable oil oleogel and carboxymethyl cellulose hydrogel. These bigels were analyzed in terms of structure and rheological characteristics. According to the rheological properties, bigels exhibited a solid-like behavior since G’ was higher than G”. The results showed that the proportion of oleogel was essential to the viscosity of the final formulation as an increase in this fraction was responsible for an increase in viscosity. The fatty acids profile was evaluated before and after simulated GIT. The bigels protected the fatty acids against degradation; in the case of coconut oil, the reduction of key fatty acids was 3 times lower; for avocado oil, 2 times lower; and for pomegranate oil, 1.7 times lower. These results suggest that bigels can be used as part of an important strategy for bioactive fatty acid delivery for food applications.