Aerogel-based oil sorbents derived from pomelo (Citrus grandis L.) peel powder as fat replacers: effects on physicochemical properties and volatile profiles of semi-dried chicken sausages.

Traditional oleogels require thermal treatment, which promotes lipid oxidation and diminishes health benefits in meat products. This study developed aerogels containing 5-6 % pomelo (Citrus grandis L.) peel powder (125 or 250 μm), which were converted into aerogel-based oleogel-like sorbents (ABOS) by immersion in rice bran oil at room temperature. ABOS were used to replace 20 % pork fat in semi-dried chicken sausages over four days of drying. The reformulated sausages maintained desirable pH (∼5.3) and water activity (∼0.93), while showing 33-46 % reduction in lipid content and 2.8-3.9-fold increase in dietary fibre. Volatile profiling (SPME-GC-MS) revealed PP-derived terpenes and esters may imparting fruity-meaty notes, in contrast to lipid-derived aldehydes and ketones in the control. Microstructural analysis indicated that 125 μm ABOS enhanced water retention and porosity, whereas 250 μm ABOS reinforced texture. These findings demonstrate ABOS as a sustainable, non-thermal alternative to traditional oleogels for healthier, fibre-enriched meat products.