The growing demand for healthier lipid alternatives has driven interest in oleogels as promising substitutes for the conventional saturated and trans fats in foods systems. In this context, this study explores the formulation and characterization of oleogels based on avocado oil (Persea americana var. Lorena) and monoglycerides, as an alternative to conventional saturated fats. Hydraulic compression was used to extract the oil, and the formulation was optimized using a Box–Behnken experimental design, evaluating the effects of temperature (70–90 °C), monoglyceride concentration (4–8%), and heating time (15–45 min) on oil retention capacity (ORC) and firmness. Results showed that temperature and concentration significantly influenced ORC and firmness, while heating time had no relevant effect. The optimal formulation achieved 85.95% ORC, 1.09 N firmness, and superior oxidative stability (41.71 h vs. 10.80 h in pure oil, Rancimat test). The obtained oleogel exhibited good mechanical and thermal properties, with an elastic-dominant rheological profile and higher oxidation resistance compared to unmodified avocado oil. These findings indicate that the avocado oleogels structured with monoglycerides have potential applications in the food and cosmetic industries, although further improvements in structural stability are recommended to broaden their range of applications.

This study assessed the technological potential and bioactive compounds present in purple yampee (Dioscorea trifida L.f.) lyophilized powder, peeled and whole flour, as well as the tuber peel, starch residual fiber, and wastewater mucilage. Although most values approached neutrality, flour showed a lower pH and high density, while greater acidity was observed in the mucilage. Color differed statistically and perceptibly between all samples, with similar values of °hue to purple flours from other sources, and the maximum chroma was found in lyophilized pulp and lightness in fiber. Average moisture levels around 7.2% and water activity levels of 0.303 (0.194 for whole flour) in fractions suggested favorable storability, while the interaction of the powders with water was similar to other root and tuber powdered derivatives. Yampee periderm had the highest swelling power, oil absorption capacity, water holding capacity, and absorption index and capacity. Mucilage had a higher solubility index and outstanding emulsion activity, greater than 90%. Twelve anthocyanins, with new reports of petunidin derivatives for the species, and more than 30 phytochemicals were identified through advanced liquid chromatography techniques. The greatest amounts of pinitol and myo-inositol were found in the mucilage, and sucrose, glucose, and fructose prevailed in the other powders. Successfully characterized yampee fractions showed high potential as functional food ingredients.