Resveratrol was esterified by 9c, 11t-conjugated linoleic acid (CLA), and complexed with beeswax to prepare oleogel rich in resveratrol conjugated linoleate using peanut oil as the base oil. The effects of the concentration of beeswax-resveratrol conjugated linoleate mixture (BRE), mass ratio between beeswax and resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature on the oil retention capacity of oleogel rich in resveratrol conjugated linoleate were discussed, and its basic physicochemical properties, thermal properties, and composition were characterized. The results showed that the preparation conditions that provided maximum oil retention capacity (98.6%) were determined as 12%, 7:3, 70 ℃, 20 min and 4 ℃ for BRE concentration, mass ratio of beeswax to resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature, respectively. Compared with beeswax oleogel, the viscosity of the obtained product was reduced by 30%, and the brightness and the α-type crystals were also reduced. Furthermore, it was found that oleogel rich in resveratrol conjugated linoleate had no trans fatty acid.

Resveratrol is a non-flavonoid polyphenolic compound, and exhibits anti-inflammatory, anti-oxidant, and anti-tumor effects. It has a high melting point and poor lipid solubility and is insoluble in water, which limits its application in the food and medical fields. Esterification modification can reduce the melting point, greatly improve the lipid solubility and bioavailability of resveratrol, and enhance its health benefits. Thus, this article focuses on reviewing recent studies on resveratrol properties, esterification modification methods, separation and purification techniques and characterization methods, and it also discusses future research directions.