Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides.

Min Pang,Lili Cao,Lulu Cao,Shaotong Jiang,Shengmei Kang

doi:10.3390/foods10081828

Abstract

The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglycerides oleogels. The results showed that the release of flavor substances in SO in an open environment is in accordance with the Weibull equation kinetics. The oleogels were found to retard the release of volatiles with high saturated vapor pressures and low hydrophobic constants in SO. The release rate constant k value of 2-methylpyazine in BW oleogel is 0.0022, showing the best retention effect. In contrast, the addition of gelling agents had no significant retention effect on the release of volatiles with low saturated vapor pressures or high hydrophobic constants in SO, and even promoted the release of these compounds to some extent. This may be due to the hydrophilic structural domains formed by the self-assembly of gelling agents, which reduces the hydrophobicity of SO. This work provides a novel approach for retaining volatile compounds in flavored vegetable oils. As a new type of flavor delivery system, oleogels can realize the controlled release of volatile compounds.

Highlights

Sesame (Sesamum indicum L.) oil (SO), a traditional vegetable oil used for seasoning in China, has a strong and unique flavor and is rich in nutrients
Morales-Rueda, DibildoxAlvarado, Charó-Alonso, Weiss and Toro-Vazquez [23] investigated the thermal and oilholding properties of the main component of Candelilla (Euphorbia antisyphillitica) wax (CLW), n-tridodecane (C32), when added to safflower oil to prepare oleogels. They found that C32 oleogels have a better self-assembly ability than CLW oleogels, which indicates that the n-alkanes in CLW have a better gelation ability than the minor components
The obtained results showed clearly that sesame oil gelation enables controlled release of flavor substances, and that this retention is more significant for volatiles with high saturated vapor pressures and low hydrophobic constants

Summary

Introduction

Sesame (Sesamum indicum L.) oil (SO), a traditional vegetable oil used for seasoning in China, has a strong and unique flavor and is rich in nutrients. The flavor substances in SO are formed by a series of Maillard reactions, oxidation reactions, and caramelization reactions during processing, which produce furans, pyrazines, aldehydes, alcohols, ketones, and pyrroles. Owing to its flavor and nutritional value, SO has become widely used for seasoning in China and is popular with consumers. The flavor substances in SO undergo osmotic diffusion during processing and storage owing to their volatility and poor stability, which leads to flavor loss and quality degradation. The diffusion release process of small flavor molecules follows the zero-order release kinetic equation, first-order release kinetic equation, Higuchi equation, or Weibull equation [4,5,6,7]

Methods

Results

Conclusion