Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties

The popularity of processed meats stems from modern demand for ready-to-eat foods, but their saturated and trans fats pose health concerns. Oleogel-based systems, which turn healthy oils into solid fat-like matrices, offer a promising alternative. This study characterized virgin olive oil oleogels structured with chitosan, assessing rheological, thermal, structural, and functional properties, examining how chitosan concentration (1–3%) and oil-to-water ratio (50–60) affect their performance. Rheological tests indicated a predominantly elastic behavior, suggesting the formation of stable gel networks, while a thermogravimetric analysis confirmed thermal stability of up to 237 °C, indicating suitability for moderate thermal processing. Texture analysis showed wider values for hardness (1.25–12.20 N) and color measurements indicated a homogeneous appearance across formulations with oleogels with high luminosity (L* > 50). The oleogels demonstrated high oil-binding capacity (>90%) and reduced oxidative degradation compared to bulk olive oil (peroxide values within regulatory limits for olive oils and TBARS values below 0.6 μmol malonaldehyde). In vitro digestion assays showed a slightly reduced lipid release with respect to pure olive oil, highlighting their potential for controlled lipid delivery and enhanced nutritional value. These findings support the potential of chitosan-based oleogels with virgin olive oil as stable and functional fat replacers in food applications.