Physicochemicaland Rheological Characterization of Oleogels Enriched With Cinnamon Essential Oil

ABSTRACT The aim of this study was to provide a comprehensive characterization of cinnamon essential oil–enriched canola oil, phytowax oleogels, focusing on their structural, thermal, and rheological properties. In addition, the impact of essential oil incorporation was evaluated by comparing a control gel and a control liquid oil mixture (cinnamon essential oil dispersed in refined canola oil), thereby highlighting the specific contributions of gel‐based encapsulation. The formulated oleogels exhibited good oil‐binding capacity, with gelation times between 4.59 and 5.21 min. x‐Ray diffraction confirmed the presence of α, β′, and β‐crystalline polymorphs, indicating a well‐organized molecular network. Rheological measurements showed that the cinnamon essential oil–based oleogel (TOLE) had superior gel strength. Scanning electron microscopy revealed an amorphous, homogeneously‐distributed oil phase, suggesting stable structural entrapment. In conclusion, oleogels formulated by cinnamon essential oil have been found to exhibit favorable functional characteristics, including enhanced oil binding capacity, improved gel strength, and the presence of distinct crystalline polymorphic forms. Moreover, the comparative evaluation of TOLE, the cinnamon essential oil–free oleogel (KOLE), and the cinnamon essential oil–enriched canola oil (KTEY), enabled us to isolate the direct impact of cinnamon essential oil on crystallization kinetics, polymorphic transitions, and viscoelastic behavior; its aspect that has been minimally addressed in previous phytowax‐based oleogel studies. Given these properties, essential oil–based oleogels represent promising delivery systems for aromatic and lipophilic bioactive compounds. Beyond their role as oil structuring agents, these systems present novel opportunities for the development of plant‐derived, clean‐label, and aroma‐enriched formulations, thereby broadening their potential applications in contemporary functional food design. Practical applications : Cinnamon essential oil can function not only as a natural flavoring agent but also as a functional structuring component in oleogels. Its incorporation into the gel system enhances gel strength and promotes the formation of more organized crystal networks within the gel matrix. These results emphasize the industrial potential of essential oil–based oleogels as efficient carriers of flavor and volatile compounds.