Abstract
A current challenge in the area of food emulsion is the design of microstructure that provides controlled release of volatile compounds during storage and consumption. Here, a new strategy addressed this problem at the fundamental level by describing the design of organogel-based emulsion from the self-assembly of β-sitosterol and γ-oryzanol that are capable of tuning volatile release. The results showed that the release rate (v0), maximum headspace concentrations (Cmax) and partition coefficients (ka/e) above structured emulsions were significantly lower than unstructured emulsions and controlled release doing undergo tunable though the self-assembled interface and core fine microstructure from internal phase under dynamic and static condition. This result provides an understanding of how emulsions can behave as delivery system to better design novel food products with enhanced sensorial and nutritional attributes.
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