Abstract:

Four lipophilic food volatile mols. of different chem. characteristics, phenylacetaldehyde, 2,6-dimethyl-5-heptenal, linalool, and trans-4-decenal, were solubilized into binary mixts. of monoolein/water, facilitating the formation of reverse hexagonal (HII) mesophases at room temp. without the need of solvents or triglycerides. Some of the flavor compds. are important building blocks of the hexagonal mesostructure, preventing phase transition with aging. The solubilization loads were relatively high: 12.6, 10.0, 12.6, and 10.0 wt% for phenylacetaldehyde, 2,6-dimethyl-5-heptenal, linalool, and trans-4-decenal, resp. Phenylacetaldehyde formed mixts. of lamellar and cubic phases. Linalool, 2,6-dimethyl-5-heptenal, and trans-4-decenal induced structural shift from lamellar directly to HII mesophase, remaining stable at room temp. Lattice parameters were found to increase with water content and to decrease with temp. and/or food volatile content. trans-4-decenal produces more stable HII mesophase compared to linalool-loaded mesophase. At 40-60 °C, depending on the chem. structure and on the solubilization location of the food volatile compds., the HII mesophase transforms to isotropic micellar phase, facilitating the release of the food volatile compds. Mol. interactions suggest the existence of two consecutive stages in the solubilization process. [on SciFinder(R)]