Controlled volatile release from β-sitosterol-based oleogels based on different self-assembly mechanisms.

Shujie Wang, Guoqin Liu

Food chemistry 2023 Nov 01

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This study examined how the self-assembly mechanisms of β-sitosterol-based oleogels influenced the release of volatile compounds. Microscopy, X-ray diffraction (XRD) and small-angle X-ray scattering (SAXS) measurements showed that the three β-sitosterol-based oleogels (β-sitosterol + γ-oryzanol oleogels (SO), β-sitosterol + lecithin oleogels (SL) and β-sitosterol + monostearate oleogels (SM)) had significant differences in their microstructures, which were formed via different self-assembly mechanisms. SO exhibited the highest oil binding capacity (OBC), complex modulus (G*) and apparent viscosity. Dynamic and static headspace analyses suggested that network structure of β-sitosterol-based oleogels affected the release of volatile components. SO showed the strongest retention effect, followed by SL and SM. The release of volatile compounds mainly related to structural strength and compositions of oleogels. These results indicated that β-sitosterol-based oleogels formed with different self-assembly mechanisms have the potential to serve as effective delivery systems for controlling the release of volatile compounds. Copyright © 2023. Published by Elsevier Ltd.

Citation

Shujie Wang, Guoqin Liu. Controlled volatile release from β-sitosterol-based oleogels based on different self-assembly mechanisms. Food chemistry. 2023 Nov 01;425:136506