Comparative Evaluation of Functional Biscuits Prepared With Oleogels Enriched With Orange and Cinnamon Essential Oils: Technological Properties, Oxidative Stability, and Sensory Quality

The potential of beeswax (BW)‐structured olive oil oleogels, either without essential oils or enriched with orange or cinnamon essential oils, as margarine replacers in biscuit formulations was evaluated. Oleogel‐based biscuits were compared with a margarine control during 63 days of storage in terms of technological, oxidative, and sensory properties. Oleogel incorporation increased spread ratio, reduced hardness, and significantly limited oil migration, indicating effective oil immobilization within the biscuit matrix. Biscuits prepared with oleogels showed lower peroxide values and improved preservation of unsaturated fatty acids compared with the control throughout storage. Among the formulations, orange essential oil (OEO)‐enriched oleogels provided the highest oxidative stability. Sensory evaluation demonstrated that oleogel incorporation did not negatively affect acceptability, with OEO‐enriched biscuits receiving the highest flavor and overall acceptability scores. These results indicate that BW‐based oleogels, particularly those enriched with OEO, are effective alternatives to conventional solid fats in biscuits. Practical Applications : Beeswax‐structured olive oil oleogels enriched with essential oils represent a promising alternative to conventional margarine in biscuit formulations. In this study, these oleogels successfully replaced commercial margarine while maintaining the technological quality of biscuits, including texture, spread ratio, and color stability. In addition, oleogel incorporation reduced oil migration, improved oxidative stability, and promoted better preservation of MUFA and PUFA during storage, indicating their potential to enhance lipid quality and extend the shelf life of bakery products. Among the tested formulations, orange essential oil‐enriched oleogels provided the highest oxidative stability and overall sensory acceptance, highlighting their suitability for clean‐label bakery products. Overall, the findings of this study suggest that beeswax‐based olive oil oleogels have considerable potential as healthier fat replacers in biscuit formulations and may also be applicable to other bakery products where improved oxidative stability, lipid quality, and technological performance are desirable.