Replacing animal fat with vegetable oil can lower saturated fat levels in meat products
however, it may compromise their texture and flavor. In addition, vegetable oil is susceptible to oxidation. Quercetin is a lipophilic substance with antioxidant properties. We investigated the role of quercetin-loaded candelilla wax (CW)/sunflower oil-based oleogels as fat substitutes in sausages, focusing on shelf life and product quality. CW/sunflower oil oleogels containing quercetin (0.02, 0.04, and 0.06 %, w/w) were prepared and analyzed for structural, physicochemical, and antioxidant characteristics. Quercetin-loaded oleogels showed improved oil-binding capacity and rheological behavior without altering the gel structure. Notably, the oleogel containing 0.06 % quercetin exhibited the highest resistance to oxidation (P <
0.05). These oleogel-containing sausages exhibited markedly lower lipid oxidation and protein degradation, while maintaining structural integrity and sensory quality. Our data indicate that quercetin-loaded oleogels are a promising solution for reducing saturated fat and extending the shelf life of meat products.