We developed emulsion-filled calcium alginate gels (EF-CAG) as a novel thermoresponsive carrier for plant-based meat analogs (PBMA), designed to mimic the cooking-induced flavor release of real meat. Optimized to maximize flavor release upon heating, EF-CAG demonstrated a thermoresponsive release of 51% with a notable size reduction. Initial release profiles varied between media; a burst release of 43% occurred in water within the first 5 min, while <1% was released in air. EF-CAG consistently increased flavor release in PBMA during cooking, without adversely affecting appearance or flavor stability, maintaining flavor retention at 4 °C for 10 days. The sensory evaluation confirmed that EF-CAG successfully masked the beef flavor before cooking and enhanced its release afterward. Our findings suggest that EF-CAG can be effectively used as a flavoring agent for PBMA, offering similar flavor attributes to real meat during cooking.
Keywords: Calcium alginate gel; Controlled release; Emulsion; Flavor encapsulation; Food additive; Plant-based meat analog.
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