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Volume 15
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10.3390/foods15030478
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Article

Development and Characterization of Oleogels from Avocado Oil and Monoglycerides

by
Michael Moreno-Caballero
1,
Jenny Paola Ortega-Barbosa
1,
Liliam Alexandra Palomeque-Forero
1,
María Cristina Lizarazo-Aparicio
2,
Diego Miranda-Lasprilla
3,
Diego Ballesteros-Vivas
4,
Fabián Parada-Alfonso
1 and
Elena Ibañez-Ezequiel
5,*
1
Food Chemistry Research Group, Universidad Nacional de Colombia, Ave Cra 30 #45-3, Bogotá 111321, Colombia
2
Instituto de Ciencia y Tecnología de Alimentos, Faculty of Agricultural Sciences, Universidad Nacional de Colombia, Ave Cra 30 #45-3, Bogotá 111321, Colombia
3
Faculty of Agricultural Sciences, Universidad Nacional de Colombia, Ave Cra 30 #45-3, Bogotá 111321, Colombia
4
Grupo de Investigación Alimentos, Nutrición y Salud, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana, Cra 7 No 40–62, Bogotá 110231, Colombia
5
Foodomics Group, Food Science Research Institute (CIAL), The Spanish National Research Council (CSIC), Nicolás Cabrera 9, Campus UAM Cantoblanco, 28049 Madrid, Spain
*
Author to whom correspondence should be addressed.
Foods 2026, 15(3), 478; https://doi.org/10.3390/foods15030478
Submission received: 31 December 2025 / Revised: 21 January 2026 / Accepted: 26 January 2026 / Published: 30 January 2026
(This article belongs to the Special Issue Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification, and Valorisation)
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Abstract

The growing demand for healthier lipid alternatives has driven interest in oleogels as promising substitutes for the conventional saturated and trans fats in foods systems. In this context, this study explores the formulation and characterization of oleogels based on avocado oil (Persea americana var. Lorena) and monoglycerides, as an alternative to conventional saturated fats. Hydraulic compression was used to extract the oil, and the formulation was optimized using a Box–Behnken experimental design, evaluating the effects of temperature (70–90 °C), monoglyceride concentration (4–8%), and heating time (15–45 min) on oil retention capacity (ORC) and firmness. Results showed that temperature and concentration significantly influenced ORC and firmness, while heating time had no relevant effect. The optimal formulation achieved 85.95% ORC, 1.09 N firmness, and superior oxidative stability (41.71 h vs. 10.80 h in pure oil, Rancimat test). The obtained oleogel exhibited good mechanical and thermal properties, with an elastic-dominant rheological profile and higher oxidation resistance compared to unmodified avocado oil. These findings indicate that the avocado oleogels structured with monoglycerides have potential applications in the food and cosmetic industries, although further improvements in structural stability are recommended to broaden their range of applications.
Keywords: oleogels; avocado oil; rheology; firmness; monoglycerides and oxidative stability oleogels; avocado oil; rheology; firmness; monoglycerides and oxidative stability

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MDPI and ACS Style

Moreno-Caballero, M.; Ortega-Barbosa, J.P.; Palomeque-Forero, L.A.; Lizarazo-Aparicio, M.C.; Miranda-Lasprilla, D.; Ballesteros-Vivas, D.; Parada-Alfonso, F.; Ibañez-Ezequiel, E. Development and Characterization of Oleogels from Avocado Oil and Monoglycerides. Foods 2026, 15, 478. https://doi.org/10.3390/foods15030478

AMA Style

Moreno-Caballero M, Ortega-Barbosa JP, Palomeque-Forero LA, Lizarazo-Aparicio MC, Miranda-Lasprilla D, Ballesteros-Vivas D, Parada-Alfonso F, Ibañez-Ezequiel E. Development and Characterization of Oleogels from Avocado Oil and Monoglycerides. Foods. 2026; 15(3):478. https://doi.org/10.3390/foods15030478

Chicago/Turabian Style

Moreno-Caballero, Michael, Jenny Paola Ortega-Barbosa, Liliam Alexandra Palomeque-Forero, María Cristina Lizarazo-Aparicio, Diego Miranda-Lasprilla, Diego Ballesteros-Vivas, Fabián Parada-Alfonso, and Elena Ibañez-Ezequiel. 2026. "Development and Characterization of Oleogels from Avocado Oil and Monoglycerides" Foods 15, no. 3: 478. https://doi.org/10.3390/foods15030478

APA Style

Moreno-Caballero, M., Ortega-Barbosa, J. P., Palomeque-Forero, L. A., Lizarazo-Aparicio, M. C., Miranda-Lasprilla, D., Ballesteros-Vivas, D., Parada-Alfonso, F., & Ibañez-Ezequiel, E. (2026). Development and Characterization of Oleogels from Avocado Oil and Monoglycerides. Foods, 15(3), 478. https://doi.org/10.3390/foods15030478

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