# Sunflower Oil–Beeswax Oleogels and Bigels Enriched With Quercetin‐Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes

## TL;DR

Researchers developed a beeswax-sunflower oil gel enriched with onion antioxidants to replace fat in biscuits, improving stability and moisture while reducing saturated fat.

## Contribution

A clean-label fat replacer using quercetin-rich onion phenolics in sunflower oil-beeswax bigels was developed and tested for bakery applications.

## Key findings

- Bigels softened the network and lowered melting points compared to oleogels.
- Phenolic enrichment increased antioxidant capacity and thermal resistance without altering texture.
- Phenolic-enriched bigels reduced peroxide formation during 90-day storage in biscuits.

## Abstract

This study evaluated sunflower oil–beeswax oleogels (OLGL) and bigels (BGL) as fat replacers in biscuits and introduced a phenolic‐enriched bigel (BGLX) using a quercetin‐rich onion extract. Converting the oleogel to a bigel softened the network and lowered thermal transitions (firmness: 4.37–3.77 N; melting point: 55.4°C–48.4°C for OLGL and BGL, respectively), with only minor, non‐significant additional softening in BGLX. Oil binding capacity decreased relative to OLGL (78.35%) in bigels (73.17% BGL; 72.57% BGLX). Phenolic enrichment increased antioxidant capacity in gels (TPC: 3.95–5.62 mg GAE/g; DPPH: 28.15%–39.73% from sunflower oil to BGLX, respectively) and raised thermal resistance (DSC Td: ~229°C to ~248°C for BGL and BGLX, respectively). In biscuits, structured lipids maintained processing functionality and increased moisture retention, with protein and ash unchanged. At Day 0, oxidative status was similar among structured‐lipid biscuits; during 90‐day ambient storage, peroxide growth was attenuated stepwise and remained within Codex limits (control 8.07 vs. BGLX 4.54 meq O2/kg). AFM/SEM showed smoother networks in OLGL and rougher, more complex features in bigels, consistent with dual‐phase structuring. Practically, bigels enable lower‐saturated‐fat bakery reformulation, and phenolic enrichment offers an additional, clean‐label route to oxidative stability without penalizing texture.

Sunflower oil–beeswax bigels delivered oleogel‐like functionality while softening the network and modestly lowering melting behavior; phenolic enrichment with a quercetin‐rich onion extract increased antioxidant capacity without altering mechanics. As a 1:1 fat replacer in biscuits, bigels raised moisture retention and maintained texture, and the phenolic‐enriched bigel further attenuated peroxide formation over 90‐day storage within Codex limits. These clean‐label systems support lower‐saturated‐fat bakery reformulation with improved oxidative stability.