# Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products

## TL;DR

This study explores using chickpea oil and rice bran wax to create healthy, sustainable fat alternatives with good stability and nutritional benefits.

## Contribution

The study introduces a novel use of rice bran wax to structure chickpea oil into stable oleogels for food applications.

## Key findings

- The 3:7 rice bran wax-to-oil ratio produced the most stable and functional oleogels.
- Higher wax concentrations improved oil binding, thermal stability, and mechanical strength.
- Oleogels retained antioxidant and antimicrobial properties, making them suitable for health-conscious food products.

## Abstract

The growing health concerns associated with saturated and trans fats have increased the demand for natural, plant‐based fat alternatives with functional and nutritional benefits. Oleogels, formed by structuring liquid oils with gelators, offer a promising strategy to mimic the physical properties of solid fats while preserving the healthful qualities of unsaturated oils. In this study, chickpea (
Cicer arietinum
L.) seed oil—rich in polyunsaturated fatty acids such as linoleic and oleic acids—was explored as a base oil for oleogelation using rice bran wax (RBW), a natural, sustainable structuring agent. The oil was extracted using Soxhlet extraction and analyzed for its fatty acid composition and key physicochemical properties. Oleogels were developed using three RBW‐to‐oil ratios (3:7, 2:8, and 1:9) and assessed for oil binding capacity, antioxidant activity, thermal behavior, texture, structural integrity, and antimicrobial potential. Among the tested formulations, the 3:7 RBW‐to‐oil ratio demonstrated the most favorable performance in terms of oil retention, oxidative stability, and mechanical strength. Structural characterization via FTIR and XRD confirmed the formation of a physically structured gel network, while DSC analysis revealed stable thermal behavior. Antioxidant and antimicrobial assays indicated that all oleogels retained bioactivity, with differences depending on the wax content. The study confirms that RBW is an effective gelator for chickpea oil, enhancing its functionality and shelf stability. These findings highlight the potential of chickpea oil‐based oleogels, particularly the 3:7 formulation, for use in health‐oriented food products such as spreads, bakery fats, and meat alternatives, offering a sustainable and nutritionally improved replacement for conventional solid fats.

Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration. Overall, RBW–chickpea oil oleogels show strong potential as plant‐based fat replacers.