Thermoresponsive semi-interpenetrating gelatin-alginate networks for encapsulation and controlled release of scent molecules.

Plant-based meats, which are nutritious foods from non-animal sources, provide clues for addressing the negative externalities associated with conventional meat production. Interest in plant-based meat has increased and is driving the rapid growth of its market. Plant-based meat should be equipped with a temperature-dependent scent release system similar to the scent release mechanism of conventional meat, to deliver a desirable meat-like flavor to consumers and obtain higher market acceptance. In this study, we prepared thermoresponsive gelatin-alginate hybrid hydrogels to control the release of scent molecules. The polymer network of gelatin-alginate hydrogels was reinforced by a semi-interpenetrating network (sIPN). sIPN formation conferred resistance to external stimuli, such as shear force, swelling, and temperature, resulting in a sustained release of the meat scent. In addition, controlled size microcapsules fabricated from the same composition via an electrostatic extrusion process showed a sustained release pattern of the loaded scent at 70 °C, and the scent release rate was precisely controlled within an approximately 2-fold range by adjusting the alginate concentration. These observations suggest the potential use of edible biological macromolecules as food additives that can control the release of scent molecules from the plant-based meat during cooking.