Development of bigel based on nanofiber cellulose–modified starch hybrid hydrogel and sesame oil–beeswax oleogel for the Co-encapsulation of vitamins C and E

In recent decades, growing consumer awareness of nutrition and the demand for low-fat foods with functional properties have driven the development of innovative food delivery systems. Bigels, hybrid structures combining oleogels and hydrogels, offer unique opportunities as fat replacers and carriers for both hydrophilic and lipophilic bioactive compounds. In this study, a ternary cellulose–starch hydrogel and sesame oil–beeswax oleogel system was developed to simultaneously encapsulate vitamin C in the hydrogel phase and vitamin E in the oleogel phase. The bigels were characterized in terms of their microstructure, thermal behavior, encapsulation efficiency, and rheological properties. FT-IR and XRD analyses confirmed interactions between the components and revealed both crystalline and amorphous domains. Rheological and thermal assessments demonstrated solid-like behavior and an enhanced melting temperature compared with the oleogel alone. The results highlight the potential of this bigel system as a multifunctional carrier for bioactive vitamins in low-fat, nutrient-enriched foods.