Fortification of Emulsions Stabilized by an Authentic Bioactive Complex into a Complex Heterogeneous Food Matrix

Abstract

The issues of proper nutrition safety and life quality improvement cover all segments of the food industry. The product development of a new format with added utility can solve the issues. The article aim is to develop and study the applicability of authentic bioactive complexes to stabilize and ensure the bioactive properties of a Pickering emulsion used for subsequent fortification into a food heterogeneous matrix. When producing stabilized Pickering emulsions, a man run the research of the spatial and molecular level of the fortifier bond formation with the feedstock components. The combined sample of bioactive substances included: brown algae polysaccharides (fucoidan and Alg-Na); sonochemically modified starch containing 50.8 % of the RS2 prebiotic; extracted phenolic substances of T. cordifolia extract (berberine alkaloid); zinc oxide ZnO as an antimicrobial component. An effective tool to minimize the factors limiting the fine-dispersed distribution, provided the properties preservation, is physical exposure based on the cavitation effects of low-frequency ultrasound. A man revealed the high stability of the systems (99.9 %) while adding 1.5 % micronized zinc oxide, at the viscosity of 342 MPa·sec and AOA of 92.9 % of the DPPH. During the production of stabilized Pickering emulsions using sonochemical ultrasound exposure, the dispersion of ZnO and the AOA of the berberine alkaloid has changed. When using T. cordifolia extract and zinc oxide as a part of two-component compositions for starch-based Pickering emulsions stabilization, there was an increase in the AOA values and the stability preservation of the obtained emulsions. The advantage of the sonochemically modified starch introduction for the Pickering emulsion stabilization is that during the modification process the amylose proportion in native starch increases, which is stable in the digestion processes in the thin part of the gastrointestinal tract and is fermented only in the thick section. The functional and technological properties of RS2, particularly, its emulsifying ability, provide the high stability of Pickering emulsions stabilized with starch composition (50.8 % RS2) and T. cordifolia (0.2 %).